Monday, January 30, 2012

ROASTED BUTTERNUT SQUASH WITH MAPLE-CHIPOTLE GLAZE

This dish is based on a recipe that called for a pie pumpkin, but since those are only available in the Fall, I substituted butternut squash. I look forward to making it with pumpkin next Fall.

Chipotle peppers are dried and smoked jalapeno peppers.  They have a wonderful flavor, but be aware that these peppers have some serious heat!  You may wish to gradually add the chipotle peppers, adding more if you want to amp up the spicy-quotient.  I found a 7-oz can of the chipotle peppers in adobo sauce in the Hispanic foods section.  The excess peppers can be frozen.

If you like spicy-sweet, give this dish a try. It's a very different approach to roasted squash.


1 (2-lb) butternut squash
1/2 tbls butter
1/4 cup diced red onion
1-2 tbls chipotle peppers in adobo sauce, minced
3 tbls maple syrup
1/8 tsp sea salt
1/8 tsp curry powder

Preheat oven to 400˚.  Cut butternut squash in half lengthwise; scoop out and discard seeds.  Trim stem-end of squash.  Arrange squash in shallow baking dish, flesh-side up.  Lightly oil squash.  Bake 30 minutes.  

Meanwhile, make glaze:  In small saucepan, melt butter over medium heat.  Add onion.  Cook 5 minutes, stirring occasionally, until onion is tender.  Stir in chipotle sauce, maple syrup, salt, and curry powder.  Cook and stir until blended and heated through. 

After squash has roasted for 30 minutes, top with glaze.  Spoon maple-chipotle glaze into cavities of squash, and spread glaze over entire top surface of squash.  Reserve a bit of the glaze mixture for basting.  Return squash to oven, and roast an additional 20-30 minutes, basting with glaze once or twice.  Roasting is complete when squash is fork-tender throughout.

Serve as is for two large servings.  To serve four, slice each half in half again lengthwise. 

Serves 2-4

Sunday, January 29, 2012

FRENCH ONION SOUP

The following is a less-fatty version of Julia Child's French Onion Soup recipe.  I was craving French Onion Soup a few days ago, and I found this recipe to be scrumptious!  The original recipe calls for an extended simmering of the soup.  This did intensify the flavors, but I also had some "on the fly," and it was pretty darn good, too. 
Hope you enjoy it.

1/2 tbls olive oil
1/2 tbls butter
4 large onions, halved and thinly sliced
1/4 tsp sea salt
1/2 tsp sugar
3 tbls flour
32 oz low-sodium beef broth
1/2 cup burgundy (or other dry red wine)
1/4 tsp black pepper
1 bay leaf
Optional spices: basil, sage, thyme
4 1-inch thick slices whole-grain French bread
4 slices Swiss cheese (or cheese of your choice)
2 tsp Parmesan cheese

Heat olive oil and butter in stockpot over medium heat.  When butter has melted and oil is shimmery, add onion.  Stir; cook 5 minutes.  Reduce heat to low.  Cover and cook 10 minutes.  Uncover and increase heat to medium-low.  Add sugar and salt.  Cook, stirring frequently, until onions are fully cooked, browned, and caramelized, about 20-30 minutes.  Sprinkle with flour; stir and cook 3 minutes more.  Add wine and stir.  Gradually add broth, blending well.  Bring soup to a boil.  Add bay leaf and pepper (and any other desired herbs/spices), and reduce heat.  Simmer, uncovered, 45 minutes (10 minutes if in a hurry!). 

While soup simmers, make croutons:
Preheat oven to 325˚.  Place bread slices on rack or baking sheet.  Bake 25-35 minutes, turning halfway through cooking time.  Croutons should be golden brown.  Make sure that they are baked through and very dry.  You can turn off the oven and leave them in longer to crisp them thoroughly. 

When ready to serve, preheat broiler on a low broil setting. Ladle soup into oven-safe bowls.  Float a crouton in each bowl of soup.  Top each crouton with a slice of Swiss cheese and 1/2 tsp Parmesan cheese.  Place bowls on sturdy baking sheet, and broil for 1-3 minutes, until cheese is bubbling and golden brown.  Watch carefully to avoid burning.  Remove soup bowls carefully and allow to cool slightly before serving. 

Sunday, January 22, 2012

SWEET POTATO, CARROT, APPLE, AND RED LENTIL SOUP

Here's a really unique soup recipe that I happened upon recently on allrecipes.com.  I reduced the amount of butter but otherwise kept the recipe as is.  I especially like that this soup's sweetness is balanced with a bit of spiciness.  The recipe calls for pureeing the soup, and it was very good that way, but next time I think I will try leaving it chunky and more "stew-like" for a change of pace.  Either way, it's very healthy and very tasty!

1/2 tbls olive oil
1/2 tbls butter
1 medium yellow onion, diced
2 large sweet potatoes, peeled and chopped
3 large carrots, peeled and chopped
1 large apple, peeled, cored, and chopped
1/2 cup red lentils*
1/2 tsp fresh ginger, minced
1/2 tsp black pepper
1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp chili powder
1/2 tsp paprika
4 cups vegetable broth (chicken broth may be substituted)
Plain yogurt for garnish (sour cream may be substituted)

Heat olive oil and butter in stockpot over medium-high heat until shimmering.  Add onion, sweet potatoes, carrot, and apple.  Reduce heat to medium.  Cook until onion is translucent, about 10 minutes, stirring occasionally. 
Stir in all remaining ingredients, except yogurt.  Bring mixture to a boil over high heat.  Reduce heat to medium-low, cover, and simmer until lentils and vegetables are tender, about 30 minutes.  
To Puree:
Working in batches, very carefully pour soup into blender, filling no more than halfway full.  Begin with a few quick pulses before moving to puree.
If you have an immersion blender (Mine looks like this, and I love it!), simply puree in the stockpot.
Once soup is pureed, bring back to a simmer.  Add water or milk to thin if desired.  Ladle soup into bowls, and garnish with a dollop of plain yogurt.

*If you shop at HyVee, red lentils can be found in the bulk bin section of the Health Market department.

Monday, January 16, 2012

CITRUS FISH TACOS

It has been months since I posted a recipe!  I found this new fish taco recipe recently and have really enjoyed it.  It is based on a recipe by chef Jason Hill. 
The marinade is really delicious, and the fish is yummy served on its own if you are not in the "taco mood."  (But why wouldn't you be?) I hope you enjoy this recipe as much as I do!

TACOS:
16 oz mahi mahi or other white fish
8 tortillas (see note below recipe)
2 cups shredded cabbage or coleslaw mix
2 large tomatoes, diced
Sea salt
Black pepper

MARINADE:
1/2 cup cilantro leaves
Zest of one lemon or lime
Juice of one lemon or lime
1/4 cup white wine
1 clove garlic, minced
1/4 cup olive oil

Zest lemon or lime over cilantro leaves on a cutting board.  Chop for about 1 minute, until zest is incorporated into cilantro and cilantro is finely chopped.  Place cilantro mix in medium bowl and add remaining ingredients, except olive oil.  Whisk to combine.  Drizzle olive oil into bowl as you whisk vigorously.  Continue whisking until mixture begins to thicken and liquids have emulsified.

Rinse mahi mahi and dry with paper towels.  Place fish in ziploc bag or in a bowl which will allow it to be completely covered with marinade.  Pour marinade over fish.  Refrigerate for 30 minutes.

SAUCE:
1/4 cup mayonnaise
1/4 cup plain yogurt
2 tsp lime juice
1/2 to 1 tsp hot sauce

Combine all ingredients and mix well.  Add more or less hot sauce to taste. 

TORTILLAS:
Tortillas may be heated in a dry skillet & kept warm in a tortilla warmer or in aluminum foil in oven, or you can heat them on the grill while the fish is cooking.  For the latter option, spray tortillas with cooking spray, and stack them in aluminum foil.  Seal foil well.  When you put the fish on the grill, add the tortilla packet to the grill as well.

COOKING/ASSEMBLY:
Preheat grill on medium heat (or try using a cast iron skillet to nicely sear fish).  Oil grill very well to prevent fish from sticking.  Remove fish from marinade, and sprinkle with salt and pepper.  Place fish (and tortillas, if desired) on grill.  Close lid, and grill for 4 minutes.  Mahi mahi is a somewhat thick cut of fish; if you are using a thinner cut, you will need to shorten your grill time.  Turn fish over.  If grilling tortillas, flip them as well.  Grill an additional 4 minutes, or until fish is opaque throughout and flakes easily.  Do not overcook fish.
While fish is grilling, place sauce, shredded cabbage and tomatoes in bowls for easy assembly of tacos.    
Remove fish & tortillas from grill.  Cut fish into small chunks or thin slices & place in center of each tortilla.  Spoon a bit of sauce over fish.  Top with a generous amount of cabbage and diced tomatoes.  Fold in half & serve immediately.

Optional toppings: sliced avocado, salsa, jalapeno pepper slices.

*NOTE:
Mission brand tortillas have come out with some delicious new artizan tortilla varieties, such as Ancient Grains, Flaxseed and Blue Corn, and Corn and Whole Wheat.  We especially like the Corn and Whole Wheat tortillas.

Serves 4