Red Lentil Dahl with Curried Butternut Squash and Carrots

Ingredients:

• 3 tablespoons olive oil
• 2 tablespoons butter
• 1 1/2 pound butternut squash
• 1 medium vidalia onion
• 1 cup carrots
• 3 cloves garlic
• 2 tablespoons ginger
• 1 tablespoon curry powder 
• 1 teaspoon sea salt
• 1 teaspoon McCormack® Peppercorn Medley
• 1 cup red lentils, picked over and rinsed if needed
• 4 cups vegetable stock
• 1 cup water
• 1 teaspoon fresh lemon juice, or to taste

Directions:

Mince ginger and garlic and set aside.  Mince the onion and set aside. Peel and cube butternut squash and set aside.  Slice carrots and set aside.

Heat olive oil and butter in a sauteuse pan until golden brown.  Brown squash, carrots, onions, garlic, and ginger until the vegetables are tender, approximately 15-20 minutes.  Stir occasionally.

Add in curry powder, salt, and pepper and cook approximately 2 minutes, stirring occasionally.

Add lentils, stock, and water and simmer, covered, until lentils are tender, 25 to 40 minutes. Stir in lemon juice and season with additional salt and pepper if needed.

Myrtle's Note:  I made some changes, but I will also say that the ingredient list and the directions on the original recipe did not match up.  I assumed the directions and so, while I added salt since it was not on the list, it was not enough.  The recipe above is a combination of both what I did do and what I will do next time, such as use an entire teaspoon of salt.  The main change was both change the type of and reduce the liquid, based on what I know works with the Red Lentil Dahl recipe. I also changed the type of oil and increased the carrots.  Biting into the butternut squash and carrots with the lentils was rather tasty.  Because I omitted the cilantro oil, I am not sure what value the lemon juice has.  Next time I plan to use lemon grass (similar to the Vietnamese Chicken Curry with Sweet Potatoes) and will change the recipe here if it works better.  In a nut shell, the vegetables were a great addition to the red lentils, but the lentil base did not have as much flavor as the Red Lentil Dahl and so the bites without the vegetables were not quite as good. My thoughts on the next round are to add 1 tablespoon lemongrass and at least double the curry to 2 tablespoons.  I also am thinking it might be best to add the curry while the vegetables are cooking.  Maybe.  All that aside, I really liked this dish.  I just know it can be better.

Yield: 6 servings

Adapted From:  http://www.epicurious.com/recipes/food/views/Curried-Squash-and-Red-Lentil-Soup-351416

Pasta alla Vodka

Ingredients:

• 1 pound Pasta
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 whole medium vidalia onion
• 3-4 cloves garlic
• 3/4 -1 cup vodka
• 1 can (about 14 oz.) tomato puree
• 1 cup heavy cream
• 1 pinch red pepper flakes
• 1/2 teaspoon sea salt
• McCormack® Peppercorn Medley to taste 
• 1 cup grated parmesan cheese

Directions:

Start the pasta as you start the sauce and all should come out together.  Be sure not to overcook the pasta.  [I personally recommend adding a pinch of salt and a drizzle of olive oil to the water.  Marie reminded me to stir the pasta once I add it to the boiling water to help prevent sticking.] 

Peel, cut, and purée the onion and set aside.  Peel and mince the garlic and set aside.

In a large skillet over medium heat, add olive oil and butter. When butter is melted, add in minced onion and garlic. Stir and allow to cook for two minutes or once the onions have started to turn translucent. Pour in vodka. Stir and cook for three minutes. Add in tomato puree and stir.

Reduce heat to low and stir in cream. Allow to simmer, being careful not to overheat. Stir in red pepper flakes, salt, and pepper.

Drain the pasta, reserving 1 cup of pasta water in case sauce is too thick. Add cooked pasta to the sauce, tossing to combine. Splash in a little water if it needs it. Stir in Parmesan cheese.

Pour mixture into large serving bowl. Garnish with more Parmesan cheese.

Eat it out of the serving bowl. Faint. Repeat as needed.  [I LOVE this last "direction" from Pioneer Woman!]

Myrtle's Note:   It almost goes without noting that I puréed the onion instead of merely mincing it and I opted for the use of the peppercorn medley instead of black pepper.  I also doubled the garlic, not that you could really tell.  I couldn't find the fancy pasta, but Marie and I agreed that shell pasta would help capture the tasty sauce.  We were right.  I also forgot to take a photo before we devoured our portions, but I did photograph the leftovers!

Yield:  6 servings


Source:  http://thepioneerwoman.com/cooking/2008/12/friday-night-dinner-pasta-alla-vodka/

Chicken with Mustard Cream Sauce

Ingredients:

• 4 whole boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 tablespoons butter
• 4 whole garlic cloves
• 1 cup brandy (or white wine)
• 1 Tablespoon (heaping) dijon mustard
• 1 Tablespoon (heaping) grainy mustard
• 1/2 cup heavy cream
• 1/4 cup chicken broth
• sea salt and pepper, to taste

Directions:

Mince the garlic and set aside.  Cut the chicken breasts in half lengthwise so that you have eight smaller, thinner chicken cutlets.

Heat oil and butter in a large skillet over medium-high heat. Place cutlets in to pan and then immediate flip.  Salt and pepper the cutlets, flip, and repeat.  Cook the cutlets on both sides until nice and golden brown and cooked through. Remove chicken from the skillet and keep on a plate.  [I cooked them in batches.]

Reduce the heat to medium. Add the garlic to the pan and saute it for a minute, stirring to make sure it won't burn. Next pour in the brandy (or wine if using), being careful if cooking over an open flame. Then just let the booze bubble up and cook until it is reduced by half.

Throw in the mustards and stir to combine, then pour in the cream. Stir in chicken broth and cook until thickened.   When the sauce is close to thickening, sdd chicken breasts back to the pan, nestling them into the sauce, scrap the juice from the resting plate into the pan. Allow sauce to cook for another few minutes, shaking the pan if needed to move things around.

Serve chicken with the sauce spooned over the top.
Myrtle's Note:  The original recipe has some fluidity to the cream and broth, but I wrote what worked for me in my pan on my stove.  I also added a fourth (fat) garlic clove.  I did not have brandy, so I used Barefoot Moscato.  I cannot wait to have it again with brandy!  The thickening took a long time (more reduction), so next time, I might also increase the cream a bit.

Yield:  4 servings


Source:  http://thepioneerwoman.com/cooking/2012/02/chicken-with-mustard-cream-sauce/

Honey-Lime Sweet Potato, Black Bean, and Corn Tacos

Ingredients:

• 1 1/2 lbs sweet potatoes
• 4 tablespoons olive oil, divided
• 1 teaspoon cumin
• 1 teaspoons paprika
• 1/4 teaspoon ground coriander
• 1/8 - 1/4 tsp cayenne pepper
• 1/2 teaspoon sea salt, divided
• 1 teaspoon McCormack Peppercorn Medley®
• 1/2 teaspoon fresh ground black pepper
• 1 small yellow onion
• 3 cloves garlic
• 1 (14.5) oz can black beans
• 1 cup frozen yellow corn
• 3 tablespoons honey
• 3 tablespoons fresh lime juice
• Corn or flour tortillas

Preheat oven to 425 degrees.

Directions:

Mix together the cumin, paprika, coriander, peppers, and 1/4 teaspoon sea salt in a small dish.  Peal and cube the sweet potatoes and place in a wide bowl.  Drizzle on 3 tablespoons of olive oil and toss.  Then, as you continue tossing the potatoes, sprinkle on the spice mixture until evenly coated.  Spread the potato cubes on a metal pan and roast for 30 minutes, removing from oven and tossing once halfway through baking.

Whilst the potato cubes are cooking, mince the garlic and set aside.  Mince the onions and set aside.  Juice three tablespoons of lime and set aside.  Rinse and drain the beans and set aside.  Thaw and drain the corn and set aside.

Approximately ten minutes before the potatoes are done, heat the remaining tablespoon of olive oil over medium-high heat.  Once hot, add onion and saute until caramelized (golden brown on edges and tender), about 5 - 6 minutes.  Whilst the onions are browning, mince the garlic and then add it to the onions, along with the other 1/4 teaspoon of sea salt.  Reduce heat to medium-low, add in drained black beans, corn, honey. and lime juice. Heat until warmed through. Toss in roasted sweet potatoes. Serve over warm tortillas with desired toppings.

Topping options:  cotija or feta cheese (monterrey or manchengo would also be good), diced avocados, shredded romaine lettuce or purple cabbage, fresh salsa, and/or pico de gallo and hot sauce

Myrtle's Note:  I totally forgot to slice up the avocado waiting in the refrigerator.  However, these vegetarian tacos were really tasty to someone who is very decidedly not a vegetarian!  I would recommend not forgetting the avocado and combining it with the cotija or feta cheese!  As to alterations, I dropped the cilantro (UGH) and increased the garlic.

Yield:  4 full, two-taco servings, with perhaps another taco left over.

Source: http://www.cookingclassy.com/2013/09/honey-lime-sweet-potato-black-bean-and-corn-tacos/

Honey Soaked Hot Cross Buns

Ingredients:

• 1 package of dry yeast or 2 1/4 teaspoons
• 1/4 cup warm water, plus 1 tablespoons of water
• 3/4 cup of milk
• 1/2 cup of butter
• 3 tablespoons of honey, plus more for glazing
• 1 teaspoon of salt
• 1/2 teaspoon of cinnamon
• 1/4 teaspoon of nutmeg
• 3 eggs
• 2/3 cup craisins
• 4 cups of flour, plus more for kneading
• 1 cup confectioner sugar
• 1/2 lemon, juice and zest
• pure vanilla extract

 Preheat oven to 375 degrees (eventually)


Directions:

Grease and flour a 13x9 pan and set aside.

Combine dry yeast, 1/4 cup warm water, and a touch of honey.  Let sit for 10 minutes.  [I add sweetener to see the yeast feed a bit and ensure its viability.  I have learned that this is not necessary, but the foam created is rather comforting for a nervous bread maker.]

Warm over low the milk, butter, salt and 2 tablespoons of honey until the butter has melted. Do not let it come to a boil!  I recommend letting the butter, salt, and honey melt first, before adding the milk.  Remove front the stove when you see steam rise from the milk.

Pour the mixture into a large bowl.  Add in the yeast water.  Then whisk cinnamon, nutmeg, and eggs into the mixture. Add 2/3 cup craisins.  Finally, add the flour, one cup at a time, stirring with a four until the previous cup disappears into the dough before adding the next one.

Knead on a lightly floured surface for five minutes until the dough is smooth and resilient.  Create a smooth surface of your finished dough ball by stretching and tucking the ends beneath the ball.  For the kneading process, add additional flour until the dough is no longer wet or too sticky to handle.  The dough will become heavier and more elastic, wanting to return to its shape as you stretch, fold over, and push down your dough ball.

Place in a greased bowl, cover with a towel dampened with hot water,  and let rise until the dough ball is doubled.  Since this is a honey sweetened bread dough, this will take approximately three hours.  Then, punch down the dough and divide into 24 balls.  Place the bun balls into the baking pan and let rise until doubled again, rewarming the towel with fresh hot water.  Allow for a minimum of an hour and a half, but the second doubling make take the same amount of time as the first.

With a sharp knife, cut crosses into each bun.  Place in the preheated oven and bake for 15 minutes.  Remove from the oven and brush the tops with honey.  It is helpful to warm the honey before doing so.  Return to the oven and cook 5-7 minutes more.

Allow to cool for 10 minutes.

Whilst cooling, sift a cup of powdered sugar into a small mixing bowl.  In a prep bowl, put one teaspoon honey, one teaspoon water, and fill another teaspoon approximately 3/4 lemon juice and 1/4 pure vanilla extract.  Put in a dash more water.  Zest and then mince the lemon peel.  Add to the prep bowl.  Warm in the microwave for a few seconds to help melt the honey so that you can stir everything together.  Then, slowly whisk the mixture into the powdered sugar until you have a glaze.

Once the buns are cooled, cross the tops with a thick line of glaze.

Myrtle's Note:  Rising will take forever, but the end result is worth it.  My first batch of these was with yeast fed with a pinch of sugar.  However, I put the bit of honey because I like the idea of the dough being solely created from honey.  I also used scissors to make the cuts, but they are not nearly as pretty as those made with a knife.  Because I read that hot cross buns, a Good Friday treat, are meant to be given away.  For now, I do not have a photo since the ones I kept are the poorest looking in the batch!!

Yield:  24

Source:  http://www.homesicktexan.com/2009/04/honey-soaked-hot-cross-buns.html

Roasted Butternut Squash and Goat Milk Cheese Pasta

Ingredients:  

• 2 Butternut Squash
• olive oil
• 3 tablespoons butter
• 1/8 cup flour
• 2 cups hot milk
• 6 ounces goat's milk cheese
• 1 tablespoon Gourmet Gardens® Minced Garlic
• Sea salt
• McCormack Peppercorn Medley®
• Ground thyme
• 1/8 teaspoon ground nutmeg
• 16 ounces (dry) shell pasta

Preheat oven to 425 degrees.

Directions:

Cut two butternut squashes in half length-wise.  Scoop out seeds and stringy flesh and discard.  Place all four halves on metal pan.  Generously cover exposed flesh with olive oil, using your fingertips to work it into the flesh.  Generously salt and pepper.  Sprinkle with thyme.  Roast for 55-60 minutes, until fork tender.  The top will be browned.

Scoop out the flesh of one butternut squash (both halves) and purée.   You will need 1/2 cup for this recipe.  You can freeze the rest in 1/2 cup portions for making this or other recipes at a later date.

Score the other butternut squash (both halves) down to the peel in a grid, so that you create one inch cubes. Separate the cubes from the peel.  You may end up with a bit of light colored inner peel on the bottom of the cube that you will want to trim away.  

Bring a large pot of water to boil, adding a bit of salt and olive oil to the water.  Boil the shell pasta 12 minutes (or according to the package directions).

Start the sauce at the same time as you add the pasta to the boiling water.  In a large (5 quart) sauteuse pan, melt butter and garlic and let it simmer.  As it is simmering, heat up your milk.

Add flour, slowly, stirring constantly.  Allow mixture to turn golden brown, stirring constantly.  It should look a little bit foamy.  

Slowly, stirring constantly, add the milk to the mixture.  Allow to simmer strongly, still stirring.  Whilst it is simmering, add in nutmeg, 1/8 teaspoon thyme,  1 teaspoon sea salt, and 1 teaspoon pepper.  The sauce will reduce and thicken. 

Once it has thickened, stir in the goat milk cheese.  It will eventually melt and disappear into the sauce as you continue to stir.  Then add 1/2 cup puréed roasted butternut squash to the sauce and stir thoroughly.

Finally, drain the pasta after it finishes cooking.  Then add drained pasta and cubed roasted butternut squash to the sauce and toss.  Serve warm.  

Myrtle's Note:  This will freeze well.  When re-heating, add a bit of milk or heavy whipping cream to the bowl before you put it in the microwave.  

Yield:  6-8 

Source:  Myrtle's head!

Lemony Lemon Brownies

Ingredients:

• 3/4 cup all-purpose flour
• 3/4 cup granulated sugar
• 1/4 teaspoon sea salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 3 tablespoons lemon zest
• 4-6 tablespoons lemon juice
• 1 cup powdered sugar

Preheat oven to 350 degrees.


Directions:

Butter an 8x8 pan and set aside.  Zest approximately three large lemons, mince the zest, and set aside.  Juice all the lemons and set aside.

Beat the flour, sugar, salt, and softened butter until combined. In a separate bowl, whisk together the eggs, 2 tablespoons of lemon zest, and 2 tablespoons of lemon juice until combined.  Pour it into the flour mixture and beat for 2 minutes at medium speed until smooth and creamy.

Pour into baking dish and bake for 23-25 minutes.  The top will look very un-cooked, but the edges will be golden brown and pulled away from the pan.  Do not over bake or the bars will be dry.  Allow to cool completely before glazing. 

Filter the powdered sugar and whisk with up to 4 table spoons lemon juice and 1 tablespoon lemon zest.  Spread the glaze over the brownies with a rubber spatula and let glaze set.

Cut into bars and serve.

Myrtle's Note:  Once I tackle the glaze, I am going to revise this, but I wanted to capture the recipe now, before I forget that I made them.  Below, the photo has a glaze in which I added about 1.5 extra cups of powdered sugar.  I made it with a mixer, but I forgot to sift the powdered sugar.  A friend suggested that perhaps it would be better to start adding the lemon juice one tablespoon at a time.  As you can see, mine turned out opaque and tasted a bit like powdered sugar.  The photo on the original recipe shows a clear glaze.  SIGH.  Even with a less than tasty glaze, the brownies were rather tasty.  They give the impression of a lemon bar without the shortbread factor.

Yield: 12 bars


Source:  http://www.bestyummyrecipes.com/lemony-lemon-brownies/