Butternut Squash Soup With Beans and Bacon

3 slices bacon1 cup chopped onion
2/3 cup chopped celery
3 garlic cloves, minced or pressed
1/4 cup dry white wine

4 cups cubed and peeled butternut squash*
4 cups chicken broth
1 teaspoon ground cumin
1/4 teaspoon ground red pepper (cayenne)
1/8 teaspoon cinnamon

1/4 cup half and half
1 Tablespoon chopped fresh oregano or 1 teaspoon dried
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 15-ounce cans Northern beans, rinsed and drained
3 Tablespoons toasted pumpkin seeds (optional)

*To make it easy to peel and cut the squash, boil a pan of water and remove from heat. Put whole squash in water and cover for 10 minutes. Carefully remove and dry off, and then use a vegetable peeler to remove the skin.

1. Cook the bacon until very crisp and then set the bacon aside, reserving 2 Tablespoons of drippings.
2. Saute onion and celery in bacon drippings on medium heat until tender, and then add minced garlic. Sautee one minute more.
3. Add squash and cook another 3 minutes. Add wine and cook until liquid almost evaporates.
4. Stir in chicken broth, cumin, red pepper, cinnamon, and cloves. Bring to a boil, reduce heat, and simmer until squash is tender (about 10 minutes or more).
5. Using an immersion blender, puree the soup until smooth.
6. Stir in half and half, oregano, salt, pepper, and beans. Bring to a boil again.
7. Allow soup to stand for as long as possible. Serve each bowl with pumpkin seeds and crumbled bacon on top.

Whole Wheat Pie Crust

If you have a food processor, you might find that making your own pie crust is a lot easier than you expected....
2 cups whole wheat pastry flour
1 teaspoon salt
3/4 cup unsalted butter, cut into thin slices and then chilled in freezer for at least an hour
5-8 Tablespoons icewater

1. Put the flour and salt in the bowl of the food processor, fitted with the chopping blade, and process briefly to mix.
2. Put in the butter pieces and pulse 6 or 8 times until the butter pieces are pea sized.
3. Add icewater in a steady stream with machine running, just until the dough holds together--no more than 30 seconds. (Check dough by pinching it between your fingers. If it sticks together, it's ready. If it crumbles apart, add a bit more water and pulse again.)
4. Turn dough out onto a lightly floured surface and cut in half. Put each dough half onto a piece of plastic wrap and press into a flat circle. Wrap with the plastic wrap and refrigerate for at least an hour. (If you are only using one crust now, put the extra crust into a Ziplock bag and freeze until ready to use. To use, thaw in refrigerator and then follow rest of steps.)
5. Turn chilled dough out onto a lightly floured surface. Roll into a 12-inch diameter circle, dusting with flour as needed to prevent sticking. Dough should be about 1/8 inch thick when finished rolling.
6. Carefully wrap dough around rolling pin and gently transfer into deep dish pie pan. Press into contours of pan. Trim around the edges so about 1/4 inch of dough overhangs the edge of the pan. Then fold dough under and crimp with a fork.

If recipe calls for a prebaked crust (such as pumpkin pie or other custard style pies)...

1. Freeze prepared crust 15 minutes in pie pan.
2. Line crust with foil and add pie weights, dried beans, or rice to hold foil down.*
3. Bake about 10 minutes at 350, until sides are set. Then remove foil and bake uncovered about 10 more minutes, until lightly browned.
4. Fill crust and bake as directed in pie recipe. For best results, cover crust edges with foil to prevent over browning.

*I would not recommend substituting parchment paper for the foil.... Sarah

Corn Casserole

1 can creamed corn
1 can kernel corn*
2 eggs
1 cup sour cream
1 box Jiffy cornbread mix
1 stick butter

1. Mix first four ingredients and spread in pan.
2. Sprinkle cornbread mix on top.
3. Drizzle with melted butter, and then marble slightly by dragging a spoon through.**
4. Bake at 350 degrees for 45 minutes to 1 hour.

*Can substitute frozen corn or fresh corn off cob.
**For a different texture, mix the butter with the cornbread mix and drop by spoonfuls over top of casserole.

Garlic-Roasted Cauliflower

Alternate title: The Best Cauliflower I Ever Ate

I got this recipe from a new cookbook (yea for Christmas gifts that keep on giving!), Ina Garten's "How Easy Is That?" -- this is actually the first thing I've made from the book. When I read it, I immediately knew it would be good. I was wrong -- it was amazing.

1 whole head of garlic, cloves separated but not peeled
1 large head of cauliflower, trimmed and cut into large florets (or two small heads)
4 1/2 T good olive oil, divided
Kosher salt and freshly ground black pepper
1/4 minced fresh parsley
3 T pine nuts, toasted
2 T freshly squeezed lemon juice

Preheat the oven to 450F.

Bring a small pot of water to a boil and add the garlic cloves. Boil for 15 seconds, then drain, peel and cut off any brown parts. Cut the largest cloves in half lengthwise.

On a sheet pan, toss the cauliflower with the garlic, 3 T olive oil, 2 t salt and 1 t pepper. Spread the mixture out in a single layer (I line a jelly roll pan or large rimmed baking sheet with foil for easy clean-up). Roast for 20-25 minutes, tossing twice, until the cauliflower is tender and the garlic is lightly browned.

Scrape the caulfilower into a large bowl with the garlic and any juices. Add the remaining 1 1/2 T olive oil, parsley, pine nuts and lemon juice. Sprinkle with another 1/2 t salt, toss well, and serve hot or warm.

Note -- I used less salt, preferring to add more at the table if necessary. I hate oversalted food! I can't show you the picture from the book, but my dish came out looking exactly like the photo...to me, that means the recipe was well-written and I was able to follow directions. Will definitely make this one again! While the kids would not touch it, Art and I almost ate a whole head of cauliflower ourselves...

White Chicken Chili

1 pound boneless skinless chicken thighs, cut into bite-sized strips *
1 cup dried Great Northern beans, sorted and rinsed
1 medium onion, chopped (1/2 cup)
1 garlic clove, minced
2 teaspoons dried oregano leaves
1/2 teaspoon salt
1 10.75-ounce can cream of chicken soup
5 cups water

Just Before Serving:
1 teaspoon cumin
1/4 teaspoon hot pepper sauce (such as Tabasco)
1 4.5-ounce can chopped green chiles

Toppings:
grated Monterey Jack cheese
sour cream
chopped avocado
additional hot pepper sauce

*Do not substitute chicken breast. The long cooking time will dry it out.

1. In a 3.5- or 4-quart slow cooker, combine all ingredients up to the water. Mix well.
2. Cover and cook on low for 9-10 hours.
3. Just before serving, stir in cumin, hot pepper sauce, and chiles.
4. Serve with desired toppings.

Tip: You can assemble this the night before, minus the water. In the morning, put in the slow cooker, add 5 cups warm water, and stir well. Note that it's usually not safe to refrigerate before slow cooking because it slows the cooking time too much, but in this case the warm water brings the temperature up.

Turkey Pumpkin Chili

This mild chili has a unique flavor. It's fun letting people guess the secret ingredients. Some people can pick out the beer, but no one I've served this to has suspected the pumpkin!


2 pounds ground turkey (or 1 pound turkey, 1 pound ground beef)
1 15.25-ounce can sweet whole kernel corn
1 4-ounce can green chiles
1 14.5-ounce can whole or diced tomatoes
1 29-ounce can tomato sauce
1 15-ounce can pureed pumpkin (or about 2 cups fresh)
1 15-ounce can hominy
1 cup chopped onion
1 12-ounce can beer
1 12-ounce can water
3 Tablespooons minced garlic (about 5 medium cloves, pressed)
2 Tablespoons cumin
1 Tablespoon chili powder
1-1/2 Tablespoons brown sugar
1 teaspoon Worcestershire sauce

1. Brown the meat with the onions and garlic.
2. Mix all ingredients in a slow cooker.
3. Cook 4-6 hours on low. Serve with cheddar cheese.

Cookbook Review/Recommendation!

I've got loads of cookbooks -- I read them like other people read novels -- and they've all got their own personalities. Many of them stay on my shelf because of one or two favorite recipes. I'll admit that some haven't been off the shelf in a while! Occasionally I find one that I keep right on the counter for whenever there's an opportunity to use it. My newest one is that "I-can't-wait-to-try-another-recipe" kind, and I recommend it if you enjoy baking cookies.

Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies by Alice Medrich is filled with delicious recipes, all with precise, easy to follow instructions. Plus, there is valuable information at the front and back of the book regarding technique, ingredients, and helpful tips. Alice is the "real deal" when it comes to baking -- she has credientials and experience to back that up. I attended her class at Central Market in December, and was fascinated by all I learned. I've been baking for over 40 years myself, and still picked up some great tips--like why some cookies bake better on foil while others are best on parchment paper. Who knew there was science in that?

She makes some of her cookies with melted (rather than softened) butter; much easier! Her coconut meringues are incredibly beautiful and tasty too. Peanut butter meringues? Yum. There are a bunch of gluten-free recipes and other special types. It's all arranged by texture, which is an interesting way to organize recipes.

This book is a great gift for the cookie-baker in your family or for yourself. You can't have mine -- it's autographed to me! :)

Wonderful Zucchini-Carrot Bread

I've been trying a lot of new recipes this year, but this is an old favorite I keep going back to. It started out as a Paula Deen recipe but I've added a couple of my own touches to it. Give it a try -- if you didn't put them in yourself, you would never know there were vegetables in this! Definitely not a diet recipe, but so good. I'd call it kid-friendly, except my own kids won't touch it...they heard me call it zucchini bread and that was the end of that. Maybe someday...

The original recipe makes two large loaves. I often just want to make one, so I've included the half-recipe amounts in parentheses for convenience. [The best thing to do, really, is make two loaves and give one away...the recipient will be delighted!]

If I have it, I'll substitute whole wheat pastry flour for half of the flour used. It's best with all the "optional" items but if you don't have them, or don't like them, it's fine to leave them out.

3 1/4 C all-purpose flour (1 5/8 C)
1 1/2 t salt (3/4 t)
1 t ground nutmeg (1/2 t)
2 t baking soda (1 t)
1 t ground cinnamon (1/2 t)
3 C granulated sugar (1 1/2 C)
1/2 C wheat germ (1/4 C) -- optional
1 C vegetable oil (1/2 C)
4 eggs, beaten (2)
1/3 C water (scant 1/4 C)
2 C grated zucchini (1 C)
1 1/2 C grated carrots (3/4 C) -- optional
1 t lemon juice (1/2 t)
1 C chopped walnuts or pecans (1/2 C) -- optional

Preheat oven to 350 degrees.

In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon, sugar and wheat germ.

In a separate bowl, combine oil, eggs, water, zucchini, carrots and lemon juice.

Mix wet ingredients into dry--by hand is fine--then add nuts and stir in.

Bake in two (one for half recipe) standard loaf pans, sprayed with nonstick spray and the bottoms lined with parchment. Bake one hour or until a tester comes out clean. Can also be baked in 5 mini loaf pans for about 45 minutes.