Butternut Squash Gnocchi with Maple Cinnamon Brown Butter Sauce

Butternut Squash Gnocchi with Maple Cinnamon Sage Brown Butter Sauce

I made this with sweet potatoes instead of squash a while back. It was good but I think I did something wrong because the recipe sounded better than it actually tasted. Doesn't the title make your mouth water?

Gnocchi:
1 cup butternut squash allowed to drain for 2+ hours (also pat w/ paper towels)
1/3 cup part skim ricotta
1 cup flour
1/2 tsp cinnamon
3/4 tsp salt
1/4 tsp black pepper
Brown Butter Sauce:
2 tbsp butter
10 fresh sage leaves
1/2 tsp cinnamon
1 tbsp maple syrup
1/4-1/2 tsp salt (your preference)
1/8 tsp/pinch black pepper

Cut butternut squash in half and rub with olive oil. Bake cut side down on a foil covered cookie sheet at 350 for 45 min. Scoop out the flesh and mash the squash. Keep 1 cup for this recipe.

Put squash in colander or strainer for a minimum of 2 hrs (can do this in fridge overnight as well).

Transfer the mashed squash to a large bowl. Add the ricotta cheese, salt, cinnamon, and pepper and blend until well mixed.

Add the flour, 1/2 cup at a time until a soft dough forms. Lightly flour a work surface and place the dough in a ball on the work surface.
Divide the dough into 3 equal balls. Roll out each ball into a 1-inch wide rope. Cut each rope into 1-inch pieces.

Meanwhile, bring a large pot of water to a boil over high heat. Add the gnocchi in 2 batches and cook until gnocchi float to the surface, stirring occasionally. Drain the gnocchi using a slotted spoon.

For the Brown Butter sauce: While the gnocchi are cooking melt the butter in a large saute pan over medium heat. When the butter has melted add the sage leaves. Continue to cook, swirling the butter occasionally, until the foam subsides and the milk solids begin to brown. Remove the pan from the heat. Stir in the cinnamon, maple syrup, salt, and pepper. Careful, the mixture will bubble up.

Gently stir the mixture. When the bubbles subside, toss the cooked gnocchi in the brown butter. Serve immediately.

Nutrition Facts
1 serving (approx. 15 gnocchi): 425 cal, 12.75 fat, 6 fiber, 11.75 protein

This recipe is from tastebook.com

Summer Squash Gratin Recipe

Be sure to slice your potatoes as thin as possible. They get all melty and creamy. Slice them too thick and you'll have trouble cooking them through because the zucchini cooks up more quickly. I use a box grater to shred the cheese here (as opposed to a micro-plane) - you get heartier, less whispy pieces of cheese which is what you want here. I'd also strongly recommend homemade bread crumbs here (see asterisk below).

zest of one lemon

1 1/2 pounds summer squash or zucchini, cut into 1/6th-inch slices

1/2 teaspoon fine grain sea salt

1/4 cup fresh oregano leaves

1/4 cup fresh Italian parsley

1 large garlic clove, chopped

1/4 teaspoon fine grain sea salt

pinch of red pepper flakes

1/2 cup extra-virgin olive oil

1/4 cup unsalted butter

2 cups fresh whole wheat bread crumbs*

1/2 pound waxy potatoes, sliced transparently thin

3/4 cup grated Gruyere cheese, grated on a box grater (or feta might be good!)

Preheat oven to 400F degrees and place a rack in the middle. Rub a 9x9 gratin pan (or equivalent baking dish) with a bit of olive oil, sprinkle with lemon zest, and set aside.

Place the zucchini slices into a colander placed over a sink, toss with the sea salt and set aside for 10-15 minutes (to drain a bit) and go on to prepare the oregano sauce and bread crumbs.

Make the sauce by pureeing the oregano, parsley, garlic, 1/4 teaspoon salt, red pepper flakes, and olive oil in a food processor or using a hand blender. Set aside.

Make the breadcrumbs by melting the butter in a small saucepan over medium heat. Cook for a few minutes until the butter is wonderfully fragrant, and has turned brown. Wait two minutes, then stir the breadcrumbs into the browned butter.

Transfer the squash to a large mixing bowl. Add the potatoes and two-thirds of the oregano sauce. Toss until everything is well coated. Add the cheese and half of the bread crumbs and toss again. Taste one of the zucchini pieces and add more seasoning (salt or red pepper) if needed.

Transfer the squash to the lemon-zested pan, top with the remaining crumbs, and bake for somewhere between 40 and 50 minutes - it will really depend on how thinly you sliced the squash and potatoes - and how much moisture was still in them. You don't want the zucchini to go to mush, but you need to be sure the potatoes are fully baked. If the breadcrumbs start to get a little dark, take a fork and rake them just a bit, that will uncover some of the blonder bits. Remove from oven, and drizzle with the remaining oregano sauce.

Serves about 8 as a side.

*To make breadcrumbs cut the crust off 2-3 day old artisan bread. Tear into pieces the size of your thumb, and give a quick whirl in the food processor. I don't like my breadcrumbs too fine - and tend to leave the pieces on the large size - more like little pebbles than grains of sand.

SLACKERS!

You are all slackers.  Every one of you.  S.L.A.C.K.E.R.S.

There.  I said it.  I feel much better now.

I am giving you all an assignment.  I will continue to give assignments until I see you all have STOPPED SLACKING.

Assignment 1.  Due November 30, 2011.

Create at least one blog post.  Your topic is: creative and fabulous uses for Squash.

Yes, this is slightly self serving, as I have signed up for a fall CSA membership, and I get a BIG box of random squash each week.  So now I am assigning you all to figure out what I should do with it.  Deal.

Now POST!

Farmer's Market Green Chili

For Mark, Fall begins when the Hatch Green Chilis come into season and they start roasting them at the Farmer's Markets.  You can smell them MILES away.  And you know it is time for a HONKING big pot O' Green Chili.  We make ours pork, but you can easily skip the meat if you prefer a vegetarian version.  More on that later.  Here are the instructions for a good, hearty, Pork Green Chili.

Ingredients

For the stock:
A pot full of chicken stock (I used boxed from Costco, super bonus points if you make your own)
Various stock veggies (carrots, onions, celery, leeks, whatever you like)
Beef soup bones (about a pound)
1 teaspoon black peppercorns
salt to taste

Simmer all above ingredients for 1-2 hours. Strain so all you have left is stock.
(If you are making veg green chili, just make a veg stock).


For the Salsa:
5-6 tomatoes
12 or so tomatillos, husked and rinsed
1 red onion, peeled and quartered
5-8 garlic cloves (not peeled, but tops cut off)
1-2 poblano peppers
1-2 jalepenos

Roast ingredients under a broiler or on a hot grill until blackened.  Seal peppers into a plastic bag to steam, and then skin them.  Peel skin off tomatoes and set aside.  Squeeze garlic out of cloves.  Place all ingredients (except tomatoes)  into a food processor.  Add a handful or two of fresh cilantro.  Puree into a salsa. (RESIST eating it! You want it for your green chili, I promise!)

For the Green Chili:
1-2 pounds of pork roast (I use loin, but shoulder would be good too, depending on your fat preference), chopped into bite sized pieces (obviously, skip this if you want veg)
Your favorite mexican spices (cumin, coriander, oregano, chili powder, etc) for seasoning pork (or seasoning onions if you skip the pork)
a TON of hatch green chilis, roasted, peeled, and deveined (ok, maybe not a TON, but really a lot.  We get a quart sized ziplock stuffed full of roasted chilis).
1 onion, chopped
2 cloves garlic, minced
1 cup flour (divided)
3-5 T olive oil
4 T butter

Season the pork (or onions if you skip the pork) with your favorite flavors.  Brown the pork (in batches) in the olive oil.  Remove from pan.  Saute onions and garlic until soft.  Add 1/2 cup flour to the onions and cook for 1-2 minutes.  Add the green chilis and the stock from above.  Add tomatoes (chop if you wish).  Add salsa.  Simmer for 1-2 hours.  Make a roux with the remaining butter and flour.  Turn off heat.  Add roux.  EAT.

I wanted to be cool and take pictures as I made this, but I will admit, it is a LOT of work (but totally worth it) and I just REALLY wanted to eat it.  So no pictures.  You will have to make it if you want to see it!

I am going to save you all $$$$ on your skin care...

I am totally not kidding.  I am about to save you huge buckeroos on step 2 of your cleanse, exfoliate, tone facial routine.  Ready?  You need two things.  TWO.  Powdered milk and corn flour.  That's it.  You can now throw away those ridiculously overpriced exfoliating machine things, chemical peels, and "scrubs" full of micro particles that will kill you (or something like that... nothing you buy in the store is safe anymore, right?). 

Seriously, though.  That's it.  Make a 50/50 mix of powdered milk and corn flour and keep it in a tupperware in your shower.  After you cleanse (you are still on your own for that step), pour a little of the mixture into the palm of your hand, add a little water to make a paste, and scrub.  You can leave it on as a mask, too.  Your skin will be so smooth and healthy!  Bye-bye dead skin cells; Hello GLOWING complexion!

If you want to make a little ahead of time and keep it in your fridge, you can up the ante by blending it with strong brewed green tea and honey.  They provide even more antioxidants, moisture, and some antibacterial components.   It won't keep long, though, so don't make too much.

Now I expect you all to be naturally glowing and gorgeous and have plenty of money in your pockets!

Pumpkin Spice Latte for ANY day!

It is Fall, and once it is fall, I FALL for all things Pumpkin (yes, I just went there).  And so, I end up giving WAY too much money to Starbucks.  WAY too much.  Not today.  And not anymore.  Make your own pumpkin spice syrup (containing ACTUAL pumpkin, not just pumpkin flavor) and say goodbye to Starbucks!  (Thanks Bakergirl)

 

Pumpkin Spice Syrup for Homemade Pumpkin Spice Lattes

1/3 cup pumpkin puree (fresh or canned)

1 cup sugar (I used Stevia and Agave Nectar instead of sugar)

1/2 teaspoon vanilla (I used WAY more)

1 1/4 cups water

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon cloves

1/4 teaspoon ground ginger

Combine all ingredients in a saucepan and bring to a boil. Cook over medium heat, stirring occasionally to keep syrup from burning. 

Let mixture cook together until it becomes syrup-y and begins to coat the spoon (for about 10-15 minutes), then remove from heat.

Refrigerate in a heat-proof container. The syrup will thicken a bit in the refrigerator, but will become syrup-y again when heated. 

To make pumpkin spice latte, heat syrup with milk (about 2 cups of milk and 2-3 tablespoons of syrup, depending on how much milk or creamer you want to use and how pumpkin-y sweet you want your latte. I usually use about 2 tablespoons syrup + 2-3 tablespoons of heavy cream to cut down on the sugar.). Pour into a blender or whisk until frothy, for about ten seconds (to make it thick and prevent the pumpkin from settling on the bottom). Pour into cup and stir in about 1/2 cup or more of strong, hot coffee.

I just added the syrup to my coffee along with my cream.  Yum.

We're gonna have a hootenanny!

A friend of mine posted a picture of an odd looking bread-type-thing a few weeks ago and called it a hootenanny. At first I thought it was just something she made up for fun, but it turns out, it's a real thing! Just google it! Part pancake, part french toast, totally delicious-- AND SUPER EASY!


Preheat oven to 400
1 c milk
1 c flour
6 eggs
1/4 tsp salt
1/2 stick of butter
I added a dash of cinnamon

Mix all ingredients except butter.
Pour in a greased/buttered 9x13 glass dish.
Pour melted butter over, but don't mix.
Bake for 25 min.

Cut up and serve with syrup.

Stuffed chilies

I'm not sure what provoked me to buy the chilies at the grocery store- perhaps it was the man on the side of the road with the big chili roaster selling roasted chilies. I could probably throw them on the grill or something. I bought a zucchini to grill that night that never got grilled and the chilies sat on the counter. Two days later, I thought, "chili rellenos!" Don't really know how to make those either. So last night as the chilies were wilting, I diced the zucchini with an onion and sauteed both in a little olive oil and cumin. I opened a can of black beans and rinsed them to set aside. Then I diced a block of pepper jack cheese. I microwaved the slit chilies for 5min while I mixed up our third batch of the cookie smores (so easy and such a big hit...see below) and tried not to get the onion flavor on the graham crackers or the beans into the cookie dough.

Then I stuffed the chilies with the veggies and beans and topped with the diced cheese (instead of the marshmallows reserved for the cookies), wrapped in foil and tossed on the grill for 5-10min. I liked the stuffing, but thought my mild chili was bland and decided the mixture could use some diced chilies...until I tried the medium hot chili- hello flavor!

Try it. Fast, easy, fresh & healthy. Mandy, you can sub the beans!

Best Bake Sale item EVER

The Macaroon.

For some reason, with it's divine texture and tropical flavor, I assumed it must be terribly hard to make. The fact that you only found them in high-end bakeries must make them, somehow, difficult for the non-pastry chef to prepare. Right?

So. Wrong.

I have found the absolute easiest cookie on the planet. You will thank me, regardless of your fondness (or lack thereof) for coconut. You will thank me because someday you will need a dessert for book club, or a last minute bake sale item or preschool snack, and you will be able to make 2 dozen of these little bites of heaven in under 20 minutes.

GO!

Macaroon

2-1/2 C flaked coconut
1/3 C all purpose flour
1/8 tsp salt
2/3 c sweetened condensed milk
1 tsp vanilla

Combine coconut, flour & salt

Add milk and vanilla and stir.

Drop by tbsp onto greased baking sheets. Bake 350 12-15 min. Cool on wire racks.

Devour! (or dip in dark chocolate if you have time to spare...oh my goodness!)

Beets

Yep.  You read that right.  On our FABULOUS food blog, I am writing about BEETS.  I always thought they were those stinky vegetables you could pretty much only eat pickled or canned, and no matter what, you had to HIDE THEM.  And they don't hide well (ask anyone in our family about our purple pancakes, even a pound of blueberries can't mask a can of beets). 

But guess what?  REAL beets, you know, fresh ones farmers pull out of the ground, are actually GOOD.  Like really good.  No, I am not kidding.

My dad was in town a couple weeks ago and we visited our farmer's market.  He picked up a couple bunches of organic golden beets.  I was worried. Although, probably not as worried as my husband, who had a built in aversion to beets due to some heinous beet crime his mother committed against him as a child (sorry Gail, but it is true!). 

The time came, and my dad pulled out those beets, topped them, and washed them.  I couldn't believe what was happening.  We were going to eat beets.  BEETS!  We tossed them with olive oil, salt, pepper, garlic and parsley, wrapped them up in foil, and tossed them on the grill for an hour. 

The results?  Smooth, sweet, buttery goodness.  They are like carrots, but not.  Even the kids love them.  Andrew had THIRDS!  I went back to the market the next week and loaded up on those bunches of organic golden beets, topped them, cleaned them, quartered them and froze them so I can be sure to have them all winter.  Go.  Find yourself some real beets and see for yourself!

Curried Cauliflower

I found this on the Allrecipes.com app and added some cooked chicken from those roasted chickens in the supermarket - YUMMY if you like curry!

Ingredients:

• 1 large head cauliflower, broken into small florets (for someone that is new to cooking, this took the most time)
• 1 (10.75 oz) can condensed cream of chicken soup
• 3/4 cup mayonaise
• 1/4 cup milk
• 2 teaspoons curry powder

I did not do the 12 wheat crackers or 1/4 cup melted butter

Directions:

1. Preheat oven to 350 degrees F
2. Place cauliflower in a steamer over 1 inch of boiling water, and cover.  Cook until tender, but still firm (about 10 minutes).  Drain, and place in a greased casserole dish. I lined it up pretty even and then layered cooked chicken pieces over it.
3. In a large bowl, mix together soup, mayonnaise, milk and curry powder.  Pour over cauliflower (and chicken).  If you want to do the crackers, crush them and mix with the butter.  Sprinkle over the cauliflower/mixture.
4. Bake in preheated oven for 30 minutes.
5. Enjoy!

If you build it, they will come

You will hereby love me and hate me...

Start by toasting graham crackers in the oven at 365* for 4 minutes...

Mix up the following:

2/3 cup butter

1 cup sugar

1 cup brown sugar

2 eggs

1 t baking soda

1-2 t vanilla extract

3 cup flour (at high altitude)

1 cup mini marshmallows

1 cup M&Ms (or chocochips- but I had none)

Drop cookie dough mixture on each graham cracker...

Bake for 5min and then spread the dough flat with rubber scraper & bake another 3-4min...
Add a handful of mini marshmallows and Hershey bar squares & bake until golden brown (I hadn't put dinner in the oven yet so I upped the temp to 375* to move things along and baked another 7-9min) ...
Contain the excitement...
Cut and serve...
I like cookies on the gooey side.

More on reducing meat in your diet

I love the EWG. They have so much good info for people trying to do better for themselves and for the earth. Here is their report on meat impact, both in terms of environmental and personal health. Post your meal ideas for reducing meat!

At-A-Glance / Brochure - 2011 Meat Eaters Guide Meat Eater's Guide to Climate Change + Health Environmental Working Group

We can't go meatless.

We can't do it.  Not even just one day a week.  For one thing, we REALLY like meat.  For another, I can't stand beans or mushrooms.  That really limits my "meatless" options.  And Mark?  Well, "meatless" to him means we eat fish.  He has to have a slab of meat on his plate if I am going to call it dinner.  So "Meatless Monday" is a no go in my house.

But that doesn't mean I am not taking action.  In fact, I am pretty sure my actions are adding up to more impact than if I were to just have a meatless day.  Instead of "Meatless Monday," we are reducing our meat consumption at just about every meal.  I will admit, we still like to have a nice SLAB of beef on our plates occasionally, but even then, I am getting my beef from a local rancher who is very responsible and sustainable in his practices, so I feel OK about it.  But on most occasions, I am working on making a little bit of meat go a long(er) way.  Here are some of my ideas:

1. Kabobs: last night I fed our family on 2 small chicken breasts, and we felt like we ate like kings.  Marinate your chicken and cut it into small pieces.  Add your favorite veggies and you are set for a feast!

2. Lettuce Wraps: 1/2 pound of ground turkey goes a LONG way when you also puree a slew of veggies (cabbage, spinach, zucchini, carrots, beets, broccoli stems, etc) and add them to the mix.  Then add a little soy sauce and hoisen and you have some excellently healthy YUM to stick in your lettuce.  My kids EAT. THIS. UP. 

3. Head to the orient.  Stir fry (no carb), Lo Mein (wheat spaghetti), and fried rice (brown, of course!) are all excellent ways to use small portions of meat or even leftover meat.  You can use just about any meat (chicken, beef, pork, and seafood all work) and you can toss in just about any veggie you have on hand.  This is a "go-to" in my kitchen.

4. Fajitas: same idea as kabobs.  You have 2 chicken breasts and, between the veggies and the tortillas, you can spread them out to go a LONG way.

5. Fish Tacos: see #4.

6. Chicken Taquitos: Slow cook chicken in salsa (and your favorite seasonings), shred, mix with cream cheese and shredded cheese.  Then roll inside of warmed and softened corn tortillas and bake at 425 until crisp.  YUM.

What ideas do you have to make a little bit of meat go a long way?

Fabulously Different Coleslaw

We had this at my MIL's this weekend and Mark and I fought over the leftovers.  Then I came home and made it here the next day!  It is not your traditional coleslaw.  It is So. Good.

Slaw:
1 head of cabbage, shredded (I wouldn't hesitate to sub red cabbage or broccoli slaw or your favorite savory crunchy shredded veggies here)
1 red pepper, chopped
1 can water chestnuts, sliced into slivers
1/2-3/4 cup slivered almonds
1/2-3/4 cup chow mein noodles

Dressing:
1/3-1/2 cup salad oil
1/3 cup apple cider vinegar
1/3 cup sugar (I used 1/4 cup agave)
1t salt
1t pepper
1/2 tube dill paste (I did not have dill paste, and so used 1/2-1t dry dill weed)


Mix and enjoy.  (and you will enjoy)

*note: be sure to add your chow mein noodles at the last minute so they don't get soggy.  This is not a make it and let it sit coleslaw.