Allie’s sweet/yam/parsnip mash/fry/bake

Submitted by Allie Jones

Ingredients

·         1 stick butter J

·         2 large-ish red onions, thinly sliced

·         4 cloves garlic. minced

·         2 tablespoons (loose!, or could do 2 tsp packed) brown sugar

·         2  sweet potatoes, cubed (skins stay on)

·         2 yams, cubed (skins on)

·         2 parsnips, peeled and cut into 1-inch slices or pieces

·         1 1/2 cups low-sodium chicken broth or veggie broth, heated

·         2 tablespoons fresh thyme, chopped (or ~ 1.5 to 2 tsp, dried)

·         Parmesan cheese

What to do:

In a large skillet over med-high heat, cook onions and garlic with ½ of the butter and all the sugar, stirring occasionally, until onions brown, 20 to 25 minutes. If you need to, you can add a few tablespoons of water as you cook to keep onions from sticking or burning. Take about 1/3 of your parsnips and yams/potatoes and put them in a separate skillet with the other half of the butter, and also cook over med-high heat (uncovered), for also about 20-25 min until they are nicely fried (brown) in butter.  Fill a medium stockpot ¾ full with water. Add the rest of the yams, potatoes and parsnips; bring to a boil over high heat. Reduce heat and simmer until potatoes and parsnips are fork-tender (also 20 to 25 minutes), then drain. Put the parsnips/tatoes into a large bowl and mash with a masher.  Have the warm broth nearby and use as needed to get a nice creamy consistency (but you shouldn’t use all of it). Add thyme, additional salt if you want (to taste) and some pepper.  Now fold in the caramelized onions and the fried up potatoes, yams and parsnips.  Resist temptation to mash any more.  Put it all in a large casserole dish.  Grate parmesan on the top, and put in broiler long enough to crust/brown the cheese on top.  Serve.  Should serve at least 8 if not 12 I think.

Fried  Green Tomatoes (From Allrecipies.com)

Brought to Blog by Allie Jones

Original recipe makes 4 servings

4 large green tomatoes

2 eggs

1/2 cup milk

1 cup all-purpose flour

1/2 cup cornmeal

1/2 cup bread crumbs

2 teaspoons coarse kosher salt

1/4 teaspoon ground black pepper

Plenty of olive oil

Directions

1.    Slice tomatoes 1/2 inch thick. Discard the ends.

2.    Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate (note to RED group – for our southern/Cajuun night I added some Cayenne and paprika to the plate). Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumb mixture on plate to completely coat.

3.    In a large skillet, pour vegetable oil (enough so that there is ¼ to 1/2 inch of oil in the pan) and heat over a medium/high heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side till that side ia also brown. Drain them on paper towels.

Allie's  cream cheese stuffed grilled peppers

Submitted by Allie Jones

I don't really have a recipe - I just finely chop up some white onion (so
like a 'handfull worth shopped) and garlic (Maybe one big clove? Or 2?),
sauté them in olive oil, and then mix them into a chunk of (block, but not
cold) softened cream cheese, with a healthy dash of cumin and salt.  Then
cut tops of chiles - Anaheim best -  and gets seeds out, then use a narrow                                                           spoon or small cheese spreader to get the stuff in there, cap them with tinfoil                                                           held with a toothpick, and grill both sides on med high grill till blackened on both
sides

Grilled Corn with Spicy Miso Butter

Submitted by Joe Russo

serves serves 4, active time 35 minutes, total time 40 minutes

• For the Miso Butter:
• 8 tablespoon butter, softened
• 2 tablespoon white miso paste
• 1 tablespoon Sriracha
• 1/4 teaspoon cayenne pepper

• 4 ears corn
• Kosher salt and freshly ground black pepper

(Joe didn't include cooking instructions, so assume you mix up the sauce and serve it with however you like to cook your corn - boiled or on grill)

Corn Crack

Submitted by Mary Stanley
Ingredients:

3-4 ears of corn with the kernels cut off
Olive oil
2-3 cloves garlic, minced
1c heavy whipping cream
Kosher salt and pepper to taste

Directions:
Heat olive oil in a skillet. Add garlic and sauté till it blooms (=becomes fragrant). Add fresh kernels and sauté till roasted along with salt and pepper. Slowly add shipping cream and reduce heat. Cook till cream begins to bubble. Remove from heat and serve immediately.
The end.

Edamame Succotosh

Submitted by Becca Leeper via Cooking Light

My notes:  Because I didn't have fresh ingredients available, so I used frozen white and yellow corn, a 15 oz can of diced tomatoes, and dried basil not fresh.  I used olive oil instead of butter and to keep it a vegetarian meal I omitted the bacon.  Otherwise I followed the instructions.  Enjoy!!!

Edamame Succotash

Photo: John Autry; Styling: Mindi Shapiro

Worthy of a special occasion

Rate and Review | Read Reviews (18)

Yield: 4 servings (serving size: 1 1/4 cups)

Total: 30 Minutes

Cost per Serving: $2.47

Recipe from

Ingredients

• 1 slice center-cut bacon 
• 1 tablespoon butter 
• 2 cups chopped sweet onion 
• 2 cups fresh corn kernels (about 3 ears)
• 1 (16-ounce) bag frozen, shelled edamame, thawed
• 2 tablespoons red wine vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon sugar
• 3 plum tomatoes, coarsely chopped 
• 1 red bell pepper, seeded and coarsely chopped 
• 3 tablespoons torn basil

1. Preparation
2. 1. Cook bacon in a nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan; coarsely chop bacon.
3. 2. Increase the heat to medium-high. Melt butter in drippings in pan. Add onion; sauté 3 minutes, stirring occasionally. Add corn kernels; sauté for 3 minutes or until lightly charred. Add edamame, and sauté for 3 minutes, stirring occasionally. Stir in vinegar and next 5 ingredients (through bell pepper); cook 30 seconds, stirring occasionally. Sprinkle with bacon and basil.

Mushrooms Berkeley from 'The Vegetarian Epicure'

Submitted by Allie Jones

This one actually holds a special place in my heart – someone gave me the great cookbook – “the Vegetarian Epicure” in college (this is also where that  great tomato-eggplant casserole recipe I made for RED came from), and sophomore year my room-mate Kathy decided to make the mushrooms Berkeley (b/c she is from Berkeley), and also Sophomore year we started the community cooking thing, where each of the 4 girls we lived with cooked for the rest one night a week.  Though the other room-mates changed over time, I lived with Kathy for 3 years, and at least once a month – sometimes twice, she would make the mushrooms Berkeley with brown rice, broccoli with Hollandaise and garlic bread – a standard ritual all the way through senior year…so whenever I make it I think of her! 

Anyhow, here it is – 

Mushrooms Berkeley (from “the Vegetarian Epicure”)

1 lb fresh mushrooms (any kind but the standard, white “button” shrooms work great)

2 sm-med bell peppers

1 very large white onion

1/2 cup butter

(sauce) :

2 Tbs Dijon mustard

2 Tbs Worcestershire sauce

½ cup brown sugar

Fresh-ground black pepper and salt

¾ cup mellow red table wine (when I don’t have red wine around  but do have some sort of dark, hearty beer - like a Porter – this substitution works great.  Also for people who prefer to cook alcohol free – non-alcoholic beer also works well.  But remember the alcohol all cooks off in the process, so really the end result is alcohol free for those that are curious about that)

Wash the shrooms and, unless, they are super small, cut them in either halves or quarters, depending on size.  Stem and seed the bell peppers and cut them into 1-inch squares.  Also chop onion into about 1-inch pieces.  Melt the butter in large sauce pan or skillet over med-high heat and sauté onion until transparent.  Then add peppers and shrooms and let it all simmer in the butter.

Then  make sauce – mix the mustard, sugar, and W. sauce into a paste.  Then add wine, lots of pepper, and maybe just a little salt.  Add sauce to sauté, and simmer over medium heat for at least 45 minutes, until sauce is reduced and thickened, and the mushrooms begin to look very dark and evil looking.  This dish works well alone or over brown rice, and is a nice compliment to turkey for Thanksgiving dinner.

Pumpkin Mashed Potatoes

Submitted by Kimberly Felix

Here's where I found the recipe.http://www.massresort.com/v.php?pg=144 I don't know if I measured something wrong, but I only put about 2 ounces of milk in mine. It would've been soup if I'd used 10. I also started with 1 tsp of salt and it was plenty.

1 lb Yukon Gold potatoes, peeled
1 lb canned pumpkin
4 oz butter (one stick)
4 oz brown sugar
2 tsp salt
2 tsp pepper
Dash cinnamon
10 oz milk

Peel, dice, boil and drain potatoes. Heat up pumpkin (microwave is fine.) Then combine all ingredients and mash with potato masher.

Red Bell Pepper Sauce

Submitted by Allie Jones

Ingredients:

• 4-5 Red bell peppers
• Pat of butter, and/or olive oil
• 1-2 cloves garlic
• Fresh rosemary and thyme (preferably – but dried is also OK)
• One small container shipping cream (or about ¼ - 1/3 cup ½ & ½ , if you want to go lower cal
• ¼ tsp crushed red pepper flakes
• salt

Instructions:

• Pre-heat oven to 400 degrees.  
• Roast Peppers:  line a cookie sheet with Alum. foil to make clean-up easier.  Drizzle foil with some olive oil.  Cut all the peppers in half, but leave stems and everything on them.  Put them face-down on the cookie sheet and bake for about 25 minutes (or until the skins begin to blacken and blister – just keep checking – you want to make sure they are pretty thoroughly roasted).  
• While peppers are roasting heat some butter and/or olive oil in a small skillet and chop up the rosemary & thyme and mince garlic and sauté it all until garlic JUST begins to brown then remove from heat.  
• When peppers are done, stem and seed them, and put them into the blender or cuisanart, along with the butter/garlic/herb sauté, the red pepper flakes, cream (use as much of the small container of whipping cream as you dare…usually you don’t want to go over about 1/3 of a cup I think), and salt to taste.  
• Blend it all up and serve immediately, while still hot, over your favorite just-drained pasta (linguine or spaghetti is my favorite with this sauce)

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.

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.