Monthly Archives: November 2023

Rhubarb Crisp

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INGREDIENTS

Yield:6 to 8 servings

  • 6tablespoons cold butter, cut into small pieces, plus more for greasing pan
  • 2½ to 3pounds rhubarb, trimmed, tough strings removed, and cut into 1½-inch pieces (about 5 to 6 cups)
  • ¼cup white sugar
  • 1tablespoon orange or lemon juice
  • 1teaspoon orange or lemon zest
  • ¾cup brown sugar
  • ½cup all-purpose flour
  • ½teaspoon cinnamon, or to taste
  • Pinch salt
  • ½cup rolled oats
  • ½cup pecans

PREPARATION

  1. Heat oven to 375 degrees. Grease an 8- or 9-inch square baking or gratin dish with a little butter. Toss rhubarb with white sugar, orange or lemon juice and zest (or triple sec), and spread in baking dish.
  2. Melt 6 tablespoons butter and add brown sugar, flour, cinnamon and salt and mix well. Add oats and pecans and stir to combine.
  3. Crumble the topping over rhubarb and bake until golden and beginning to brown, 45 to 50 minutes.

Delicate Salad with Roasted Pepitos and Garlic Tahini Dressing

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Dressing:

Mix all ingredients until smooth, if your tahini is think, you will need to add more hot water to thin. Let dressing sit at least an hour for the flavors to marry.

Squash:

1 delicate squash, cut in half, seeds and middle parts removed, sliced into 1/4 inch think half moons.

Toss the squash with olive oil and salt and pepper and bake at 400 degrees until done, about 6-8 minutes.

Pumpkin seeds:

1 cup papitos, roasted at 400 degrees until lightly toasted

Pickled Onions:
Thinly slice purple onions and toss in rice vinegar with a little sugar (I used about 1 tbsp rice vingar and 1tsp sugar per 1/2 cup onions. Let this sit at least an hour before assembling the salad.

To assemble Salad:

  1. Put spring mix in a large bowl and add dressing to taste, toss to coat. Divide this among your bowls.
  2. Add squash, roasted pepitos, and picked onions.

Ziti with Mushrooms and Sausage Ragu

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1 Tbsp. Olive oil

8 oz shiitake mushrooms, finely chopped

3 kale leave or 2 cups spinach

2 cloves garlic, finely chopped

1/4 tsp sea salt

1/2 tsp finely ground black pepper

1/2 lb of spicy turkey sausage or other spicy ground sausage

1 cup half and half plus 1 Tbsp, divided

1 Tbsp. tomato paste

1 tsp. corn starch

1 Tbsp. fresh thyme leaves

8 oz ziti or rigatoni pasta, cooked according to package directions

Parmesan cheese for topping

Directions:

  1. In a large skillet on medium high heat, heat oil. Add mushrooms and spinach or kale and cook until veggies are soft and liquid has evaporated, about 7 minutes.
  2. Add garlic and salt and pepper and cook an additional 1 minute, remove from pan.
  3. Add sausage and brown, making sure to break up the meat into smaller pieces.
  4. Add 1/2 and 1/2 and tomato paste to the pan, reduce heat to low.
  5. Mix the 1Tbsp. 1/2 and 1/2 with the cornstarch and add to the meat mixture, cook until thick 2-3 minutes.
  6. Add mushroom mixture and thyme to meat mixture and cooking on low, heat thoroughly.
  7. Add in the pasta and stir until thoroughly heated.
  8. Serve in pasta bowls topped with Parmesan.

Sweet Potato Pie Graham Cracker Crust

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Ingredients

  • 1 1/2 lb. sweet potatoes (about 3 medium) 
  • 1 graham cracker crust, baked (use this one: http://www.oohaheats.com/?p=6441)
  • 3 large eggs
  • 3/4 c. heavy cream
  • 2/3 c. (135 g.) dark brown sugar
  • 4 tbsp. (1/2 stick) unsalted butter, softened
  • 2 tsp. pure vanilla extract
  • 1 1/2 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • 1/2 tsp. kosher salt

See All Nutritional Information

Directionsbookmarks

  1. Preheat oven to 425° and line a baking sheet with foil. Pierce potatoes on all sides with a fork and arrange on prepared sheet. Roast until completely tender, 45 to 50 minutes. Let sit until cool enough to handle.
  2. Peel potatoes and trim off any overly caramelized patches. Measure 2 cups (about 450 grams) potato and transfer to a food processor. Pulse, scraping down sides as needed, until well blended. Add eggs, cream, brown sugar, butter, vanilla, cinnamon, nutmeg, and salt. Continue to pulse, scraping down sides every 30 seconds, until smooth, about 90 seconds total.
  3. Pour filling into crust. Bake pie until filling is puffed and set around the outside and just slightly jiggly in the middle, 40 to 50 minutes. Let cool before slicing and serving.