Archive for November, 2012

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Squash and Mushroom Pie

November 26, 2012

This is a lovely fall dish. You could serve it alongside a simple salad for a sensational meal — plus the leftovers are pretty tasty too!

You will need:

  • 1/3 c whole wheat flour
  • 2/3 c plus 2 T all-purpose flour
  • 3/4 t salt, divided
  • 3/4 t pepper, divided
  • 1/4 t ground mustard powder, scant
  • 1/4 t garlic powder
  • 1/4 t baking powder
  • 1/4 c plus 2 T olive oil divided
  • 3 T ice water
  • 3 cups  butternut squash, peeled and cubed
  • 1/2 c onion, chopped
  • 2 cloves garlic, peeled and cut in half
  • 2 T fresh thyme
  • 1 c shredded cheese (I used a Swiss/Emmentaler blend. Gruyere would also be yummy)
  • 2 eggs, lightly beaten
  • 4 oz pancetta, chopped
  • 8 oz baby bella mushrooms, chopped
  • 1/4 c dry white wine

Then you will…

  1. Preheat oven to 425°. Lightly coat a 9-inch pie plate with cooking spray.
  2. To prepare crust, combine both flours with 1/4 t each of salt, pepper, mustard powder, garlic powder, and baking powder in a food processor; pulse until combined.
  3. Combine 1/4 cup olive oil with the ice water in a small bowl.
  4. With processor on, slowly add oil mixture through chute, and process until dough is crumbly. Sprinkle dough into the prepared 9-inch pie plate. Quickly press dough into an even layer in bottom and up sides of pie plate. Place crust into preheating oven, and bake for 10 minutes.
  5. To prepare filling, place squash, onion and garlic in the same food processor (do not clean from dough), and process for 1 minute or until finely chopped.
  6. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add squash mixture to pan; sauté for 9 minutes, stirring occasionally. Stir in the thyme.
  7. While squash cooks, mix together 1/2 c of the cheese, the eggs, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Stir into squash mixture (be careful to stir continuously while adding to avoid scrambled eggs!).
  8. Remove crust from oven; spoon squash mixture over crust, and spread evenly. Return tart to 425° oven; bake 9 minutes.
  9. Return pan to medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat.
  10. Add pancetta; cook 1 minute or until beginning to brown.
  11. Add mushrooms; cook for 7 minutes or until browned. Stir in remaining salt and pepper.
  12. Add wine; cook 1 minute or until liquid almost evaporates.
  13. Remove tart from oven. Arrange the mushroom mixture evenly over top of tart; sprinkle with the remaining.
  14. Return tart to oven and bake 3 to 5 minutes, or until cheese melts.
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Chocolate Cream Pie

November 20, 2012

This recipe comes from Real Simple and is just that: simple. The pie comes together very easily and is decadent without being heavy. Part of its character comes from using semisweet chocolate, so try to avoid using milk chocolate here.

You will need:

  • 1 refrigerated 9-inch pie crust, pre-baked according to the packaging
  • 2 1/2 c whole milk
  • 1/2 c sugar
  • 1/4 c cornstarch
  • 2 egg yolks
  • 1/4 t salt
  • 8 oz semisweet chocolate, chopped or chips
  • 4 T unsalted butter, cut up

Then you will…

  1. In a large sauce pan, whisk togeth the milk, sugar, cornstarch, egg yolks and salt over medium heat. Keep whisking until the mixture is smooth and thickened, 7-8 minutes.
  2. Whisk in the chocolate and butter until they are melted and well combined.
  3. Pour filling into the prepared pie crust.
  4. Refrigerate until firm, about 4-5 hours.
  5. Serve with whipped cream!

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Slow Cooker Greek Chicken

November 17, 2012

I don’t remember where I got this recipe, but it is quite yummy even if the chicken and sauce look rather neutral (it is not the best for photographing!). It comes together with minimal effort on the cook’s part and the result is a very light dish.

You will need:
  • 1 medium onion, sliced
  • 1 clove garlic, minced
  • 1 lb boneless, skinless chicken thighs or tenders, trimmed of fat
  • 1 1/2 t lemon pepper
  • 1/2 t dried oregano
  • 1/4 t ground allspice
  • 4 pita pockets
  • 1 c plain Greek yogurt
  • 1/4 c crumbled feta, scant
  • 2 T dill
  • 1 tomato, sliced
  • 1/2 c cucumber, chopped
  • 1 medium red bell pepper, diced

Then you will…

  1. In a slow-cooker, combine onion, garlic, chicken, lemon pepper, oregano, and allspice. Mix to coat chicken with seasoning.
  2. Cover and cook on LOW for 4–6 hours.
  3. Remove chicken from slow-cooker; place on cutting board. Using two forks, shred chicken.
  4. Stir yogurt, feta and dill into onion mixture in slow-cooker.
  5. Spoon chicken onto warmed pita bread. Top with yogurt sauce, tomato, cucumber, and red pepper.
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Buckeye Bars

November 10, 2012

This is inspired by Ohio and their buckeye traditions. It is a quick, no bake treat that is almost like a fudge when you are done. I brought these to work, and they had all disappeared by 10:00 a.m.!

You will need:

  • 1/2 c butter, softened
  • 3/4 c peanut butter
  • 3/4 c crushed vanilla wafers
  • 2 c powdered sugar
  • 4 oz cool whip topping, frozen (do not thaw!)
  • 3 oz semi-sweet chocolate chips
Then you will…
  1. Line an 8-inch square pan with foil, with ends of foil extending over sides.
  2. Beat butter and peanut butter with mixer until blended. Add wafer crumbs; mix well.
  3. Gradually beat in sugar. Press onto bottom of pan.
  4. In a medium microwave-safe bowl, microwave cool whip and the chocolate on HIGH 1 minute; stir.
  5. Microwave 15 to 30 seconds more or until chocolate is melted; stir until well blended. Spread over peanut butter layer.
  6. Refrigerate 2 hours. Use foil handles to lift dessert from pan before cutting to serve.
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Slow Cooker Cashew Chicken

November 5, 2012
As I mentioned in a recent post, I am re-falling in love with my slow cooker.  This is inspired by 365 Days of Slow Cooking and has awesome flavors due to the fresh ginger plus the pepper flakes. If you like extra sauce, just double the sauce mixture before cooking. The recipe as is below makes enough to just coat the chicken.
You will need:
  • 2 lbs boneless, skinless chicken thighs or tenders
  • 1/4 c flour
  • 1/2 t pepper
  • 1 T canola oil
  • 1/4 c soy sauce
  • 2 T rice wine vinegar
  • 2 T ketchup
  • 1 T brown sugar
  • 1 garlic clove, minced
  • 1 t grated fresh ginger
  • 1/4 t red pepper flakes
  • 1/2 c cashews

Then you will…

  1. Combine flour and pepper in large sealable bag. Add chicken. Shake to coat with flour mixture.
  2. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker.
  3. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken.
  4. Cook on LOW for 3 to 4 hours.
  5. Pull apart the chicken with two forks. Add cashews and stir.
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