Monthly Archives: November 2010

Sweet Potato Pie with Marshmallow Meringue Crust: 1/2 package refrigerated pie crust (in a roll) 1 egg yolk, beaten 1 Tbsp. whipping cream Sweet Potato Pie Filling: 1/2 cup butter melted 1 cup sugar 1/4 tsp. salt 3 large eggs 3 cups lightly packed, cooked, mashed sweet potatoes 1 cup half-and-half 3 Tbsp. lemon juice [...]

Butternut Squash and Blue Cheese Risotto 1 large butternut squash. Baked and cubed. 3-5 fresh thyme springs 7 cups low-salt chicken broth 1 large finely chopped onion 2 Tbsp. olive oil 3/4 tsp. smoked paprika 1 Tbsp. butter 3 Tbsp. champagne (or white wine) 2 cups arborio rice 2/3 cup pine nuts 6 fresh sage [...]

Chipotle Smashed Sweet Potatoes 3 large sweet potatoes, peeled and cubed 1/2 cup unsalted butter 1 to 2 Tbsp. minced canned chipotle pepper in adobo sauce 1/4 cup heavy cream Put cubed potatoes and salted water to a boil. Reduce heat to medium and simmer 10 to 15 minutes. Drain, reserving 1/2 cup of water, [...]

Pork Tenderloin with Pumpkin Seed Sauce 4  canned chipotle chiles in adobo sauce, chopped, plus 2 tbsp. sauce 1/4  cup  orange juice 1  tablespoon  light brown sugar 2  lbs. pork tenderloin 3/4  cup  hulled pumpkin seeds 1  cup  heavy whipping cream 1  clove garlic, minced 1  teaspoon  chipotle chile powder 1/2  teaspoon  salt Combine chiles, [...]

Ancho Chilies Stuffed with Sweet Potatoes, Pecans & Garlic 6 Ancho or Poblano Chilies, prepared for stuffing 1/2 cup Unsalted Butter 1 cup chopped Onion 1-1/2 cup Raisins 1/4 cup Brown Sugar 2 large Sweet Potatoes, peeled, steamed, and mashed 1/4 cup Roasted Garlic Puree (recipe below) 1 teaspoon Ground Cinnamon 2 teaspoons Dried Thyme [...]

Pumpkin, Barley, and Sage Soup 2-3 smoked sausage links, chopped 1 small onion, chopped 1 tablespoon fresh sage 1 tablespoon olive oil 1 cup quick cooking barley (or a mix that includes barley) 1 teaspoon instant bouillon granules or 1/4 cup reduced chicken stock 1 15-ounce can of organic pumpkin 1 tablespoon maple syrup 1 [...]

Citrus-Walnut Salad 1/2 cup walnut pieces 1 package of spinach leaves 1/2 cup of fresh parsley leaves 2 red grapefruits, peeled and sectioned Cumin-Dijon Vinaigrette Bake walnuts in a single layer in a shallow pan for 6-8 minutes until brown. Toss everything else together in a bowl. The end. Cumin-Dijon Vinaigrette 1/2 cup extra virgin [...]