Tuesday, November 24, 2009
Sunday, November 1, 2009
2 cups cooked white rice
Start by roasting your squash. Assemble cubed squash on a greased baking sheet. Pour melted butter over cubes. Sprinkle with brown sugar, nutmeg, salt and pepper. Bake for 50-60 minutes, or until tender and caramelized.
While squash is roasting you can prepare the filling. In a nonstick skillet, melt butter on medium heat. Slowly whisk in flour to make a paste. After paste has browned slowly whisk in milk. Continue to whisk until paste and milk are incorporated. lower heat and add cheese. Stir until melted. If consistency is too thick add a little more milk. Stir in rice. Add salt and pepper to taste. After squash is ready, add to cheesy rice mixture.
In a separate mixing bowl, add flour and baking powder. Using a pastry blender or two knives, blend cold butter into flour. It is essential that the butter is cold and cuts into chunks. After the two are mixed stir in milk. Mix just enough to blend.
Using either a mini casserole, ramekin, or other oven safe dish, spoon in filling. I used an icing piper to apply the dough to the top of the casserole. You can use a Ziploc bag with the corner nipped off, or you can just slap it on there any ol' way. After it's on,throw those babies in the oven on a baking sheet at 375 for 30 minutes or until top is browned.
Monday, October 19, 2009
Wednesday, October 14, 2009
Sunday, October 11, 2009
Friday, October 9, 2009
I had a craving for Cajun. I also had a craving for Italian. What to do?
After looking through the cabinets for about 20 minutes it hit me. Cajun Pasta! What what! Basically, I adapted my usual recipe for Shrimp Creole with the incorporation of pasta instead of rice. Nice change of pace and very satisfying.
Garlic Lime Shrimp Creole Pasta with
Italian Green Bean Ragout
1/4 cup lime juice
1 tbs. garlic powder
1 tsp. cracked pepper
2 Lbs. fresh shrimp, peeled and deveined ***
1/4 cup oil (I use Olive)
1/4 cup all purpose flour
1/2 cup chopped onion
1 green bell pepper, chopped
2 cloves garlic, minced fine
1 can of diced tomatoes
1 can tomato paste
1 tbs. lemon juice
1/2 cup heavy cream
2 tsp. worchestershire sauce
1/2 tsp. Paprika
1 bay leaf
1/2 cup dry white wine
salt and pepper to taste
1/4 cup oil (I used Olive with this also)
1 1/2 cup onion, sliced
1 package frozen italian green beans
1 roma tomato, chopped
1/4 cup red wine, I used Tawny Port for a sweet accent
1/8 cup fresh basil (a handful is fine)
cracked pepper to taste
Pour lime juice in bowl and add shrimp. Sprinkle with garlic powder and pepper. Turn to coat and set aside to marinade.
Combine oil and flour in a large sauce pan. Cook on medium heat stirring frequently, until browned. Add onion, green pepper, and garlic and cook until vegetables are tender. Stir in tomatoes, tomato paste, wine, lemon juice, worchestershire, and bay leaf. Next stir in salt, pepper, and paprika. Bring to boil then reduce heat to simmer. Simmer 20 minutes stirring occasionally. Stir in heavy cream and allow to simmer 10 more minutes. While simmering, heat a non-stick skillet on medium heat with a little oil. Pat shrimp dry with paper towel and fry until opaque pink. Toss sauce with cooked rotini pasta and garnish with Shrimp.
Combine oil and sliced onion in a medium saucepan. Cook on medium heat until onions are bronze and carmelized. Add green beans and continue to saute on medium until beans are tender. Add chopped tomato and basil and cover. Cook until tomato is tender and basil is wilted. Add red wine and saute uncovered for 10 minutes til liquid has reduced. Serve.
***For a vegan or strict vegetarian version substitute shrimp with cubed tofu and heavy cream with Soyatoo Heavy Cream substitute