by | November 11, 2011 · 7:50 am

{Thanksgiving Potluck} Pear Pie

No Thanksgiving is complete without a little pie, of course!  Today our guest is Emily, who writes for two blogs, Swanky Taco Tuesday, a foodie blog with a few family adventures thrown in and Beauties and the Feast, a virtual recipe club she contributes to along with five girlfriends. A resident of the Pacific Northwest, Emily works in PR and Marketing by day, but her true passions are cooking, baking, wine drinking and cocktail consuming. Read on to meet her and indulge in her tasty family recipe for Pear Pie!

Favorite Thanksgiving Dish or Tradition? Just one!? Thanksgiving isn’t complete without a brined turkey, my Uncle Kevin’s Crème Fresh Sweet Potato and Carrot Puree, Apple Prune Sausage Stuffing, and Shiitake Mushroom Gravy!

Pumpkin Pie or Apple Pie? Pumpkin, hands down. My favorites are homemade Praline Pumpkin Chiffon Pie and Costco Pumpkin Pie. Hold the whipped cream please.

Cooking Mantra: Good friends, music and a glass of wine will make every meal a success.

What are you thankful for this year? My awesome family and good health.

Thanks to the HAP ladies for inviting me to be a part of their virtual Thanksgiving! For dessert, I’m including Pear Pie, a family favorite!

Pear Pie
1 unbaked 9”pie crust (plus extra crust for decorative leaves)
3 – 4 medium Bartlett Pears (yellow but firm)
¼ cup butter
1 cup sugar
¼ cup flour
2 eggs
1 tsp. vanilla
1/8 tsp. salt
1/8 tsp. nutmeg

Preheat oven to 400 degrees. Bake the pie crust blind (put foil in the crust and fill with pie weights) for 10 minutes. Remove pie weights and foil and bake 4 more minutes. Reduce oven heat to 350 degrees.

Peel pears and halve and core them. Place pears in the pie crust with the cut side down, narrow ends of the pear toward the center. I sometimes quarter some of the pears, so they’ll all fit. Cream together the butter and sugar. Add rest of the ingredients and mix (you’ll have thick custard). Pour mixture over pears and bake at 350 for 45 minutes or until filling is set and lightly browned.

Because my pie crust always turns out with a bit of a “rustic” look, I like to take a cookie cutter and extra pie crust and make shapes to cover up the imperfections! Cool before cutting.

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by | November 10, 2011 · 8:01 am

{Thanksgiving Potluck} Roasted Potatoes & Yams

Today we are happy to have the oh-so-adorable and always entertaining Erin from Hot Dinner Happy Home to share a Thanksgiving potato dish with you! Here are a few fun Thanksgiving tidbits about Erin and her delish dish for Roasted Potatoes and Yams:

Favorite Thanksgiving Dish and/or Tradition? I think Thanksgiving is the one meal of the year where everything tastes better if it’s touching on the plate. A little stuffing with some cranberry sauce, turkey topped with mashed potatoes and gravy, sweet potatoes crowned with green bean casserole. Mmmmm… And although I love it all, nothing says “Thanksgiving dinner” to me like stuffing.

Pumpkin Pie or Apple Pie? Pumpkin. And can I be specific and request Pumpkin Praline?

What is your cooking mantra? I write a little blog called Hot Dinner Happy Home. My mission there, and in life, really, is “Turning home into a haven, one meal at a time.” My mom, a very wise woman, always taught me that home should be your refuge. Cooking a meal (what my husband and I jokingly refer to as “hot dinner”) is one great way to help create that safe place, where you don’t need to change your shirt if you happen to spill gravy down the front. So, I hope that by sharing with you folks today, I can help you get one little step closer to turning your home into a haven.

What are you thankful for this year? Oh, geez. There are so many things to be grateful for. I know this is going to sound completely cliche, but I am so thankful for the love and support of my family and friends. Knowing that you’re going at life as part of a team, and not as a lone soldier, is so comforting.

Thanksgiving is in two weeks. Have you broken out in a cold sweat thinking about your Butterball? Given over to apple pie anxiety? Mumbled your menu in your sleep?

Well, step back for a moment from the Thanksgiving stress that tends to overwhelm as the end of November nears. Take a deep breath and relax. Your mother-in-law might tisk-tisk if your gravy has lumps, but she’ll forget in time. Are you a bit calmer yet? Good. ‘Cause I’m gonna tell you the story of the best Thanksgiving ever.

Turn back the clock a few years to November 2009. The husband and I are hosting our traditional “Transplant Thanksgiving” for those of us who don’t have immediate family in the area. The air is permeated with the perfume of the holiday: savory stuffing, sugary sweet potatoes, the spice of cranberry sauce and cider.

The men are out in the garage where I relegated them with the turkey fryer and a bunch of beers. (“No, you cannot fry that thing in the house. I don’t care if it’s an electric fryer. It’s not safe. And it smells. No, seriously, take it outside. AND DON’T FORGET YOUR EYE PROTECTION!”) The ladies are in the kitchen, drinking wine and playing oven Tetris to make sure everything stays warm until the bird is carved.

Finally we gather in the dining room. The table is bedazzled with plates and a mish-mash of silverware. The old folding chairs creak as we settle in, and I admire the happy commotion in my home: My sister and brother from out of town, friends we’ve grown to love like family, a co-worker rescued from heat-lamp turkey in the work cafeteria. It is group committed to loving each other, taking care of each other, and, today, feeding each other. This is Thanksgiving, and it is perfect. Tears spring to my eyes, and I’m like my mom during a Hallmark commercial, blinking hard, hoping no one sees me fix my running mascara.

We shoved our faces full of food until everyone was uncomfortable. We circled the table and shared what we were thankful for. We poured each other drinks, even when our cups were full. And then we did the Cupid Shuffle in my living room with the blinds open.

It was the best day of my life.

Happy Thanksgiving, everyone!

Roasted Potatoes & Yams
Serves: 6

Can’t decide between white potatoes and sweet potatoes? Why not serve ’em both up this year? Partially cooking your spuds in the microwave will save valuable oven time. Also, this recipe cooks at 375 degrees, so it plays nice with other Thanksgiving favorites.

Ingredients:
3-4 medium Yukon Gold potatoes, cut into 3/4″-1″ chunks
3 medium sweet potatoes, peeled and cut into 3/4″-1″ chunks
3 garlic cloves, smashed and peeled
3 tablespoons extra virgin olive oil
1 teaspoon dried thyme
2 tablespoons chopped fresh parsley
1/4 teaspoon red pepper flakes
Salt and pepper to taste

Preheat oven to 375 degrees. Meanwhile, combine Yukon Gold and sweet potatoes in a large bowl. Microwave for 5 minutes, until potatoes are just barely starting to soften.

Place partially-cooked potatoes on a very large (or two small) baking sheet with the garlic cloves. Drizzle with oil and sprinkle with thyme, parsley, red pepper flakes, salt and pepper. Using your hands, mix everything together so the potatoes are evenly coated with oil and spices. Bake for 40 minutes, flipping halfway through. Remove the garlic cloves and serve.

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by | November 9, 2011 · 8:35 am

{Thanksgiving Potluck} Wild Rice and Quinoa Baked Apples with Brie

Nicole from Baby Food Scoops is bringing a wonderful dish to our virtual potluck today.  Nicole is best known for making food that is toddler friendly but still wonderfully delicious for adults.  These Wild Rice and Quinoa Baked Apples with Brie are no exception!  Nicole and her fellow blogger Jess began BabyFoodScoops out of their passion to infuse nutrition, family values, community, sustainability and creativity into their daily lives.  Here is a little bit about Nicole:

Favorite Thanksgiving Dish or Tradition?  Honestly, I think my favorite day of the year is actually the day after Thanksgiving.. and it has nothing at all to do with bargain shopping on Black Friday! The leftovers are plentiful, the spirit of the holiday season is undeniable, and year after year we choose to spend this day in our pajamas and slippers with nothing to do but lounge in front of the fireplace, appreciate one another’s company, and decorate our Christmas tree (oh, and watch news clips showing throngs of shoppers outside of Target at 4am). Does it get any better than that?

Pumpkin Pie or Apple Pie?  Oooh.. pulling out the tough questions! I’ll answer with an indecisive “it depends.” I’d generally go with apple pie, however my husband’s aunt tests my loyalties each year with her nearly-famous molasses pumpkin pie (at least I think it’s molasses.. the recipe is top secret)!

Cooking Mantra:  Eat real food! The old adage ‘you are what you eat’ hits a chord with me, I feel strongly that the less processed food the better – I don’t tend to worry so much about calories or coupon bargains. Instead, I focus my energies on wholesome ingredients and avoiding preservatives or additives whenever possible.

What are you thankful for this year?  This one is easy – I am blessed to spend my days and nights with a beautiful newborn, a chatty toddler, and a husband who loves all of his girls enough to do the laundry. I am thankful for this on a daily basis, but especially on laundry day.

Wild Rice and Quinoa Baked Apples with Brie

A holiday all about food! This one has my name all over it. You’ve seen Katie’s Stuffed Squash.. maybe even my Crab-Stuffed Zucchini.. So, why stuff something else from the produce department? You would be forgiven for thinking it was an attempt at being coy–Apples.. Haute Apple Pie.. get it?—but the truth is, for holiday meals I’m drawn to tying traditional staple ingredients into a fresh, new presentation. Cranberries, apples, wild rice and sage are all holiday staples, and here they come together in a glam, single-serving twist without detracting from the traditions of the Thanksgiving table.

For me, there is an added level of appeal when at least a portion of a meal can be made ahead of time. This allows more time and attention on game day for other things, like enjoying the company of those you are cooking or eating with! Most of the filling for these beauties can be made up to two days before baking, but save the apple preparations for the day of. Topping with white cheddar cheese or chopped nuts is an optional last step appreciated by many, however I prefer my baked apple as-is.

Serves 8

1 cup chicken broth
1 cup water
1/2 cup wild rice, rinsed
1/4 cup quinoa
2 tablespoons olive oil
1 cup finely chopped shitake mushrooms (dried or fresh)
1/4 cup finely chopped red onion
1 tablespoon chopped fresh sage
1/2 cup brie, cut into small pieces
Salt, to taste
1/3 cup dried cranberries, chopped*
4 medium Red Delicious apples
1 tablespoon lemon juice
1/2 cup grated sharp white Cheddar cheese, optional
¼ cup chopped walnuts, optional

Filling Assembly (can be prepared up to two days ahead of time):

If using dried mushrooms, reconstitute with 1 cup warm water for 20 minutes, then drain water, pat dry, and chop mushrooms. Set aside.

In small saucepan, bring chicken broth and water to a boil. Add wild rice, cover, reduce heat to medium-low. Cook 50 minutes, stirring occasionally. Stir in quinoa, cover, and cook for an additional 20 minutes, or until majority of water is absorbed. Set aside.

Heat oil in large skillet over medium heat. Add mushrooms and onion, sauté 7 minutes. Stir in sage and wild rice/quinoa mixture, increasing heat to medium-high. Cook 2 to 3 minutes, or until liquid has evaporated. Remove from heat, and stir in brie and cranberries. Add a dash of salt, to taste.

On Thanksgiving Day:

Preheat oven to 350 degrees.

Halve apples lengthwise, then remove core and seeds. Using a finger, apply lemon juice to cut surface of the apple, to preserve appearance and prevent browning.

Continue to scoop out apple from each halve to create a vessel for wild rice mixture (a melon baller is helpful here). Attempt to leave a 1/4-inch-thick wall of apple around sides. Reserve apple scooped out in this step. Chop and fold into to wild rice mixture.

Fill apple halves with wild rice mixture, gently pressing mixture in to apple to set. Place halves in baking dish. Add 1 cup water to bottom of dish, cover tightly with foil, and bake 45 minutes. Uncover apples, sprinkle with white Cheddar or nuts (if using), and bake an additional 15 minutes, or until apples are soft and tops are beginning to crisp.

Serve warm, and enjoy!

*After many failed attempts at chopping dried cranberries, I found that placing them in the freezer for 20 minutes makes a world of difference when attempting to chop the otherwise sticky fruits. Try it!

Inspiration: Vegetarian Times

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by | November 8, 2011 · 7:49 am

{Thanksgiving Potluck} Maple Brined Turkey

Today we have Peef and Lo (aka Paul and Lori Fredrich), two Milwaukeeans who share their passion for seasonal cooking, local, sustainably raised, and organic foods, local eating, and entertaining over at their blog Burp! Where Food Happens. Besides being devotees of such wonderful things as farmer’s markets, microbrews, whimsical kids birthday cakes and bacon, Peef and Lo are also leaders in the Milwaukee foodie community, coordinating #MKEFoodies tweet-ups, Cookies for Kids Cancer events and other social activities to bring local foodies together.

When we asked them to participate in our potluck, we were thrilled to hear that they were already planning a Thanksgiving dinner for some fellow foodie friends and would be able to share their turkey secrets with us. Read on to meet Peef and Lo and their tasty bird!

Favorite Thanksgiving Dish or Tradition?
Although we love traditional holiday fare, we can’t help mixing things up a bit each year. Whether it’s serving up our turkey with a Oaxacan mole sauce, or pulling out all the stops with a bourbon infused pumpkin pie with candied espresso spiced walnuts, we’re always interested in trying out new twists with old favorites.

Pumpkin Pie or Apple Pie?
Pumpkin is the epitome of autumnal foods. But, that pumpkin pie doesn’t need to be boring. Adding candied pecans, a dollop of whiskey whipped cream, or some candied ginger allows you to reinvent a Thanksgiving classic.

Cooking Mantra:
No fear. Great cooking embraces experimentation and adventure. The most important thing is to have fun and always enter the kitchen with an open mind.

What are you thankful for this year?
It’s going to sound cliché, but we are both so grateful for our family and friends. We are lucky to have so many wonderful people who love us, support us, and help us eat all of that delicious food we make!

Maple Brined Turkey

This is one of our favorite holiday turkey recipes. We discovered brining a few years ago, and have never turned back. This particular maple brine is a natural choice, since it produces a fragrant, flavorful bird with an exceedingly moist interior. We love to smoke the brined bird in our Orion Convection Cooker with a bit of cherry or apple wood. But, it’s also fantastic prepared in a more traditional fashion by roasting it in the oven.
Maple Brined Thanksgiving Turkey

Maple Brined Turkey
12-14 lb turkey
6 quarts water
2 cups dark brown sugar
1 1/2 cups Grade B maple syrup
1 1/2 cups Bragg’s liquid aminos, or soy sauce
3/4 cup kosher salt
3 heads garlic cloves, unpeeled and smashed with the back of a knife
8 bay leaves
3 T dried thyme
6 T minced fresh ginger
3 tsp red pepper flakes

Combine all ingredients in a large pot. Bring to a boil, then simmer for 10 minutes. Refrigerate until cold. To prepare turkey, remove and reserve giblets and neck from turkey. Rinse turkey with cold water; pat dry. Trim excess fat. Place turkey in large stockpot. Pour cooled brine over the top, adding additional water as necessary. Refrigerate for 24-48 hours, turning bird occasionally. For a crisp skin, remove bird from brine, pat dry, and place in a roasting pan overnight (uncovered).

Thanksgiving turkey brine

For traditional roasted turkey: Preheat oven to 500ºF. Roast turkey for 30-40 minutes. Reduce oven temperature to 350º and bake until bird reaches an internal temperature of 160º in the deepest part of the thigh. Using this technique, a 14 pound bird should require a total of about 2 hours for roasting.

For smoked turkey: Smoke with Apple or Cherrywood. In a traditional smoker, you should figure you’ll need about 30 minutes per pound when smoking at about 230 degrees F. We use an Orion Convection Cooker with amazing results. Cooking time is about 7 minutes per pound (1 ½ hours for a 12lb bird).

Burp! Tips for a Great Thanksgiving Turkey:
1. Use the best turkey you can afford. Avoid turkeys that are injected with salt solutions or water. If possible, buy a fresh organic Heritage breed turkey. These classic birds are superior in both flavor and texture to traditional grocery store birds.
2. Brining is a fantastic way to add both moisture and flavor to your turkey.
3. Skip the traditional stuffing. A turkey will cook more evenly (and safely) if it is not densely stuffed. In lieu of traditional dressing, consider adding flavor by loosely filling the cavity with aromatic vegetables and herbs. For this recipe, we like onions and fresh thyme. Or try quartered pieces of fresh orange with a few cloves of smashed garlic.
4. Truss your turkey for best results when baking.
5. Tent the bird with foil and allow it rest for at least 15 minutes before carving. This allows the bird to retain its succulent juices, and will result in more tender breast meat.

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by | November 7, 2011 · 7:50 am

{Thanksgiving Potluck} Maple Bacon Brussel Sprouts

It’s that time of the year again! Thanksgiving Potluck is back and this year we have five new fabulous bloggers to share their savory and scrumptious Thanksgiving dishes with us. So…welcome to our 2nd Annual Haute Apple Pie Thanksgiving Potluck table, we can’t wait for you to dig in!

Sharing our first side dish is Gina of The Tastetress and founder of food focused company, Starting From Scratch. Sometimes brussel sprouts get the short end of the stick, but Gina is here to tempt us with a maple bacon version that even the most finicky of eaters will devour! So let’s learn a little bit more about Gina and the lovely dish she prepared:

Favorite Thanksgiving dish and/or tradition: My favorite dish & tradition at Thanksgiving has & always will be…THE BIRD!  I love Turkey more than most, and so does my family, so much that we always make 2 Birds to ensure we have plenty of leftovers to share!  Of course the day of the Turkey is delicious, but there’s nothing I anticipate more than the late night Turkey Sandwich I make …thick sliced white bread, creamy mayo, crisp lettuce, juicy tomatoes, and you can not forget the sides….potato chips & a few dill pickles!  Can’t wait!

Apple Pie or Pumpkin Pie? You may as well be asking me to choose a favorite child!  I am and always will be a Pie Girl, in fact, you can keep your Birthday Cake & put my candle in a pie!  Apple Pie a la mode, sweet & creamy Pumpkin Pie…I’ll take one of each & take my chances on a stomach ache.

Cooking Mantra: My mantra is and always….Don’t be scared to Start from Scratch!

What are you most thankful for this year? This year I am most thankful for family.  I just got married to the love of my life this summer, and I must say it has been a year of excitement.  I am thrilled to learn & share new traditions with his wonderful family, as well as start our own.  We have a lot of love to give & are excited for the next step…our own family!  Have a blessed Holiday Season everyone, hope you enjoy my recipe!!

Maple Bacon Brussel Sprouts

Something about nearing Thanksgiving always makes me crave the best flavors of fall…and there is nothing I enjoy more than a big bowl of Brussel Sprouts! These pretty little green veggies have made their way to being the next best thing to Broccoli, and I have a recipe that even the pickiest eaters can’t help themselves but be interested in. Once your guests have a bite of these sweet & savory sprouts, they’ll be ready to make a bee line for the brussels every time!

2 lbs. Brussel Sprouts
4 Slices of Thick Cut Bacon
2 TBS Grade A Maple Syrup
1 TBS Melted Unsalted Butter
1 TBS Extra Virgin Olive Oil
1/2 tsp Salt
1/4 tsp Black Pepper

Preheat your oven to 425 degrees.

Start by cleaning your brussel sprouts & slicing a small amount off the ends. Be sure to dry them off well and put aside while you prepare the rest of your ingredients. Slice your bacon into 1/4 inch thick lardons and set aside as well. Next in a small bowl melt your butter, and then add your olive oil, maple syrup, salt & pepper before whisking together. In a large bowl toss your brussel sprouts with the bacon & the remainder of your ingredients from the small bowl.

Line a large sheet pan with heavy-duty foil to save yourself the trouble of scrubbing yet another pan, and carefully spread out your brussel sprout mixture & put them in the oven.

Be sure to check your sprouts after 20 minutes to see how they’re doing & give them a toss, this will assure they cook evenly & don’t get too brown on one side. Depending on the size of your sprouts and the heat of your oven, they take about 30-45 minutes to cook through, create a syrupy coating, as well as get that bacon crisp & candy like. Serve warm with your TDAY spread & be sure to save yourself a little seconds, because sprouts like this don’t last for long! Happy Holidays Haute Apple Pie, ENJOY!

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by | November 4, 2011 · 8:15 am

Two Meat-Two Bean Chili

The thing that amazes me about chili is that it’s a dish with so much flavor yet it’s so easy to make. While you can let your chili slow cook all day so that the flavors get super deep and rich, I often make it as a weeknight meal since it mostly just requires dumping ingredients in a pot and letting them do their thing while I kick back with a beer (IPAs and pale ales pair perfectly with a spicy chili).

This recipe is my “manly man” chili created for my meat-asaurus husband. It’s spicy, super hearty and the perfect companion to Monday night football.
venison chili recipe
Two Meat-Two Bean Chili
1 lb ground beef or venison
6 slices bacon
1/2 onion, finely chopped
1 red pepper, finely chopped
1 jalapeno, chopped*
2 cloves garlic, minced
1 can cannellini beans
1 can black beans
1 can fire roasted tomatoes
1 C amber beer
2 C chicken broth
3 Tbsp tomato paste
1 1/2 Tbsp chili powder
2/3 tsp cinnamon
1/2 tsp chipotle powder
1/2 tsp cocoa powder
1-2 tsp salt, to taste
cracked black pepper
small shell noodles, shredded cheddar, sour cream for serving

In a large stockpot, saute bacon for 3-5 minutes until fat begins to render in the pan. Add the ground beef or venison and continue cooking until meat is browned and mostly cooked through.

Add onion, garlic, red pepper and jalapeno and continue cooking until vegetables begin to soften. If necessary, add 1 Tbsp olive oil to the pan to prevent vegetables from burning – you may have enough fat from your meats. Mix in chili powder, cinnamon, chipotle powder, cocoa powder and salt and toss well so that spices coat the meat and vegetables. Add beer and simmer for 10 minutes until liquid has reduced by half. Next, stir in tomato paste, fire-roasted tomatoes, chicken broth and both cans of beans. Let chili simmer for at least 20-30 minutes on low heat so that flavors can meld together. Season with salt and cracked black pepper to taste.

Serve over small shell noodles or rice with shredded cheddar cheese and/or sour cream. Serve with cornbread.

*Optional. You can also remove most of the seeds from the pepper before adding it to the chili to add just a little heat. If you like the full monty, keep the seeds in!

two meat, two bean chili

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by | November 2, 2011 · 8:46 am

Caramel Apple Cider Float

The chilly weather in Wisconsin has got me feeling like fall will soon be coming to an end so I am trying to savor all my fall treats while I still can. One of my favorite fall indulgences is Apple Cider. I wanted to make it more of a dessert than just a drink, so I whipped up this Caramel Apple Cider Float. The combination of apple cider and ice cream was delicious!


Caramel Apple Cider Float

Glass of your favorite Apple Cider, warmed
1-2 Tbsp caramel topping plus more for drizzling on top
Vanilla Ice Cream
Cinnamon

Warm your glass of Apple Cider. Add 1-2 Tablespoons of caramel topping and stir until dissolved. Top with a scoop of vanilla ice cream followed by a sprinkle of cinnamon and a drizzle of caramel.
The ice cream melts into the cider making it extra rich and delicious! You could also get creative and use an ice cream flavor such as butter pecan or peanut butter swirl.

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by | November 1, 2011 · 8:08 am

Cauliflower and Chicken Gratin

Let’s get real. Cauliflower tends to be the ugly stepsister to broccoli. I rather like cauliflower and wanted to try making a main dish where cauliflower takes center stage. This Cauliflower and Chicken Gratin is creamy in texture, making it a perfect meal for a cold fall or winter night. Paired with a nice glass of crisp white wine, like a Sauvignon Blanc, cauliflower finally gets its chance to steal your heart.

Cauliflower and Chicken Gratin

3/4 lb chicken thighs
2 TBSP Extra Virgin Olive Oil
1/2 yellow onion, roughly chopped
1 head cauliflower, stems and leaves removed, roughly chopped
1 tsp dried thyme
1 tsp salt
2 TBSP flour
3/4 C whole milk
1 6-8 oz. fresh mozzarella, diced
3/4 C freshly grated parmesan cheese
1/2 C Panko bread crumbs

Preheat oven to 425. In a cast iron skillet, heat olive oil. Add chicken thighs. Cook through, turning after each side is browned. About 5 minutes on each side. Remove and set aside. Add onion to skillet. Cook until browned, about 6-8 minutes. Add cauliflower, thyme and salt. Cook until cauliflower browns, about 8 minutes. Add chicken. Spoon flour over cauliflower and chicken mixture and stir. Slowly add milk, stirring occasionally, until sauce thickens, about 5 minutes. Turn off heat. Evenly spread mozzarella over skillet. Sprinkle Parmesan and Panko crumbs over the top. Bake until cheese bubbles and bread crumbs brown, 18-22 minutes. Remove from oven and allow to sit for 5 minutes before serving.

If you don’t have a cast iron skillet or other oven-safe skillet, you can transfer the mixture to a casserole dish before putting on the cheese and panko crumbs.

Try some other dishes where cauliflower gets top billing on Food Network’s Fall Fest:

The Sensitive Epicure: Cauliflower Souffle
 CIA Dropout: Cauliflower Squash Soup With Creme Fraiche
Daily*Dishin: Tender Roasted Cauliflower
Virtually Homemade: Cumin Crusted Beef Tenderloin With Cauliflower Puree
What’s Gaby Cooking: Cumin Roasted Cauliflower
Thursday Night Dinner: Roasted Garlic and Parmesan Mashed Cauliflower
Cooking Channel: 4 Ways to Cook Cauliflower
Napa Farmhouse 1885: Painted Cauliflower
FN Dish: Roasted Cauliflower 5 Ways
Big Girls Small Kitchen: Cauliflower Soup With Sharp Cheddar and Thyme
Dishin & Dishes: Cauliflower Gratin

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by | October 31, 2011 · 8:38 am

Happy Halloween!

Wishing you a very Happy Halloween from the Baby Gnome, Princess Snow White and the Little Surgeon!

Hope your day is full of fun, tricks and lots of yummy treats!

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by | October 28, 2011 · 7:39 am

Moroccan Stuffed Acorn Squash

This fall I’ve been roasting squash like no one’s business.  One of my favorite ways to showcase the sweet and earthy flavor is in this Moroccan-inspired warm salad loaded with fall vegetables.  I add sausage for an extra layer of flavor but you could certainly make it completely vegetarian.  Serving it in a roasted squash bowl makes things even more enticing but either way it makes for a healthy and delicious autumn meal!
stuffed acorn squash
Stuffed Acorn Squash with Roasted Vegetables & Sausage
serves 4
3 acorn squash – 2 halved, 1 peeled and cubed
2 Tbsp butter, melted
3 tsp brown sugar
1 1/2 C Israeli couscous
2 3/4 C chicken broth or water
2 carrots, peeled and cut into small chunks
1 small eggplant, cut into small cubes
2-3 Tbsp olive oil
1 lb sage pork sausage
1 can chickpeas, drained
1/2 C slivered almonds
1 1/2 tsp curry powder
1/4 tsp cinnamon
1/2 tsp garlic powder
1/2+ tsp cumin
kosher salt, to taste

Preheat oven to 375. Take one acorn squash and use a special squash knife like those on SharpenedKnife to remove its skin and seeds. Chop squash into bite-sized chunks and place on a baking sheet. Chop carrots and eggplant and add to baking sheet. Drizzle vegetables with olive oil and sprinkle with kosher salt, tossing with a spatula to disperse oil.

Cut the two remaining acorn squash in half and use a spoon to scoop out the seeds and the mushy flesh surrounding the seeds. Slice off the pointy end of the squash so that the squash will lie flat. On a separate baking sheet, place squash with the insides facing up. Brush with melted butter and sprinkle lightly with brown sugar. Roast halved acorn squash and cubed veggies for approximately 40 minutes.

Meanwhile, add couscous and chicken broth to a sauce pan. Bring to a boil, then reduce heat to a low simmer and cook for 8-10 minutes or until all liquid has been absorbed by the couscous. While the couscous is cooking, place sausage in a saute pan over medium heat. Begin browning sausage, using a wooden spoon to break sausage into bite-sized chunks. Cook until sausage is cooked through, about 8-10 minutes and drain off excess oils. Transfer couscous to a large bowl. Add curry, cinnamon, garlic and cumin and toss well to coat the couscous evenly. Mix in almonds, chick peas, vegetables and sausage and toss well. Salt lightly to taste.

Spoon a heaping portion of couscous filling into the hollowed out acorn squash and serve.

moroccan acorn squash salad

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