Vegetarian Zucchini Pie Casserole

Submitted by Joe Russo

2 cups Zucchini
2 cups lentils (Soaked overnight)
2 cup carrots
1 cup celery
1/2 cup onion
2 cloves fresh garlic
1 tsp. cumin
1 tsp. turmeric
2 tsp. yellow curry
2 Cups bread crumbs to top (Optional)

In a large skillet, add some olive oil to coat the pan and begin to caramelize the onions with the garlic. Then add carrots and celery until cooked. Then add the zucchini and lentils. Let them cook together for about 10 min. Then add all the seasonings. Once mixed transfer to a 9 x 9 pan. Sprinkle with top with breadcrumbs and bake for 10 min. Then Serve :) Serves 6.

I have found this to be really good mixed with Spaghetti sauce, just so the kids will eat it.

Frosti-Harvester Pie

(Ice-cream Pumpkin Pie)

Recipe Submitted by Kimberly Felix

Crust:
1/2 C flaked coconut
1/2 C chopped pecans
1/2 C butter
1/4 C brown sugar
1 C flour

Combine and cut in butter until mixture is crumbly. Spread into 9 x 13 baking dish. Bake at 400 for 15 minutes. Stir after removing from oven and place aside about half for topping. Press remaining half into bottom and sides of a 9" pie pan and chill.

Filling:
1/2 chopped pecans
1/4 C brown sugar
3/4 C pumpkin puree
1/2 t cinnamon
1/2 t ground ginger
1/8 t ground cloves
1/8 t nutmeg
1/4 t salt
1 quart softened vanilla ice cream

Combine all but ice cream in a large bowl. Stir spices together, then mix in the ice cream. Spread ice cream mixture into chilled crust. Garnish with reserved crumbs. Freeze until firm. Top with whipped cream if desired.

Let soften 5-10 minutes at room temperature before serving.

Spinach Salad w/ Sweet Potato, Pecans & Cranberries

Recipe submitted by Keith Albury

Ingredients:
3 lrg sweet potaotes, peeled and cut into 1/2 inch cubes
4 Tblspns vegetable oil
2 tspns salt
1/2 tspn pepper
1/2 tspn powdered ginger
2 cups coarsely chopped pecans
1 lb prewashed baby spinach
1 1/3 cups dried cranberries
5 oz goat chees crumbles

Maple-Mustard Vinaigrette:
1 Tblspn maple syrup
2 Tblspn red wine vinegar
2 tspn Dijon mustard
Salt and Pepper to taste
1/2 cup vegetable oil

Directions:
Up to 3 days ahead: prepare vinaigrette. Mix maple syrup, vinegar, mustard, salt and pepper in bowl. When salt is dissolved, stir in oil. Do not overmix. Refrigerate.

One day ahead: peel and cube sweet potatoes. Toss potato cubes with oil, salt, pepper, and ginger. Divide potatoes between two foil-lines 9x13 roasting pans. (Do not crowd, or potatoes won't roast properly.) Roast at 450 degrees F for 15 minutes, stir then roast an additional 10-16 minutes until they begin to turn golden. Leave in pans and let cool to room temperature. Refrigerate overnight in sealed plastic container. Coarsley chop pecans and toast in skillet on medium heat until loghtly browned, about 7 minutes. Cool and set aside at room temperature until you're ready to assemble salad.

On the day of the meal: 30 minutes before serving, reheat sweet potato cubes in a 350 degree F oven for about 15 minutes. Cool slightly. Put spimach in a large salad bowl. Layer sweet potato cubes on top. Pour dried cranberries over potatoes, then pecans. Sprinkle with goat cheese. Serve dressing on the side.

From St. Pete Times which attributes Yankee Magazine, November 2002.

Cranberry Bread

Recipe submitted by Emily Williams

Sift together:
2 cups flour
1 tspn salt
1 cup sugar
1 tspn soda

Beat together:
1 egg
1/2 cup orange juice (Emily used fresh squeezed)
2 Tblspn melted butter
2 Tblspn hot water

Add wet ingredients to dry ingredients until just blended. Add 1 cup raw cranberries. Pour into prepared pan. Bake at 350 degrees for 50-60 minutes for bread. (20 minutes for muffins.)

Slow Cooker Country Ribs

I have to give credit where credit is due. When my daughter was diagnosed with Celiac disease my younger sister showed up the very next day with a sack full of gluten free food and this cookbook. (Thanks Aubs) Since my daughter was only two when she was diagnosed I was having a hard time finding recipes that were mild enough for her palette. I have found and use a lot of really great recipes from this book. This recipe is one of them. I have made a few adjustments, but basically it is the same. Here it is:


Country Ribs

2 lbs lean country style pork ribs
3/4 cup maple syrup
1/3 cup applesauce
3 Tblspn Ketchup (I actually use BBQ sauce)
1 Tblspn Worcestershire sauce
2 Tblspn Lemon juice
1/2 tsp garlic powder
1/2 tsp cinnamon

Lay the ribs in a slow cooker. In a bowl, stir together all remaining ingredients. Pour the sauce over the ribs. Cover the pot and cook on low heat for 8 hours.

Allie's Squash/Apple Soup

I'm a newbie to the blogging world, so please be patient with me.

Allie's Squash/Apple Soup
Serves 8

3-4 Tblsp Butter
1 small onion coarsley chopped
3 cloves of garlic, coarsley chopped
2 stalks of celery, coarsley chopped
6-7 cups of vegetable broth
1 med to large butternut squash (enough to make 2.5 cups squash puree)
1/4 tsp cinnamon
1/4 tsp allspice
1/4 tsp nutmeg
fresh ginger (keep frozen)
1 granny smith apple, skinned and coarsley chopped
1 Tblsp honey
1 tsp chipotle puree (or Thai chili paste works well too)
1 small container either half and half or whipping cream (optional)
Salt and freshly ground pepper

Slice squash in half and place face down in a large glass or pyrex baking dish in an inch or 2 of water, bake at 425 degrees for about 45-50 minutes. While squash is baking, saute on med/high the onion, garlic, celery, apple, and a little salt in the butter in a covered skillet until the celery is really soft. Put the veggie saute in a food processor and when thoroughly blended transfer to a large pot on the stove on med/high heat. At this point add the vegetable broth (7 cups if adding no cream, 6 cups if adding cream.) When squash is all baked, remove rom oven and skin and seed it. Add squash 'meat' to food processor. When fully blended add to pot on stove. Add cream, honey, spices, chipotle puree, fresh grated ginger, and salt and pepper to taste. (I usually do a hearty amount of ginger.) Serve when hot. Garnish option: pumpkin seeds on top.