Butternut Squash Soup with Cider Cream and Pumpkin Seeds

Adapted from Bon Appétit.

Serves 10.

5 tablespoons butter

2 ½ lbs butternut squash, peeled, seeded, and cut into 1/2-inch pieces (about 6 cups)

2 cups chopped leeks (white and pale green parts only)

½ cup chopped peeled carrot

½ cup chopped celery

2 small Granny Smith apples, peeled, cored, chopped

¾ teaspoons dried thyme

½ teaspoon crumbled dried sage leaves

5 cups chicken stock or low-sodium chicken broth

1 ½ cups apple cider

2/3 cup sour cream

½ cup heavy cream

Salt and pepper, to taste

Pumpkin seeds

Melt butter in large saucepan or soup pot over medium-high heat. Add squash, leeks, carrot, and celery. Sauté until slightly softened, about 15 minutes. Mix in apples, thyme, and sage. Add stock and 1 cup of cider; bring to a boil. Reduce heat to medium-low. Cover and simmer until apples are tender, stirring occasionally, about 30 minutes. Cool slightly.

Puree soup in blender in batches or with an immersion blender. Return soup back to pan, and bring to a simmer.

In a small saucepan, boil remaining ½ cup cider until reduced by half, about five minutes. Cool. Whisk cooled cider with sour cream in a small bowl. Set aside.

When soup comes to a simmer, turn heat to low. Mix in whipping cream. Keep on the heat a few minutes until slightly thickened. Season with salt and pepper. Remove from heat. Ladle soup into bowls. Serve with cider cream and pumpkin seeds. 

Whole Wheat Cheese Crackers

6 ounces (about 1 ½ cups coarsely grated) sharp cheddar

4 tablespoons butter

½ cup whole wheat flour

¼ cup all-purpose flour

1/8 teaspoon onion powder

1/8 teaspoon salt

Preheat oven to 350 degrees F. Combine all ingredients in a food processor, running the machine until the dough forms a ball, about 2 or 3 minutes.

If the dough is soft, wrap in plastic wrap and chill the dough in the fridge for about 30 minutes.

On a lightly floured surface, roll out dough to about an 1/8 inch thickness. Cut into squares or cut out goldfish. Transfer to an ungreased cookie sheet, leaving a little space between them. Bake on the middle rack for 12-15 minutes, or until they are barely browned at the edges. Remove from oven and let cool. 

Warm Caramel Apple Cider

From Our Best Bites.

½ gallon apple cider (8 cups)

½ cups orange juice, freshly squeezed (from about 3 large oranges)

1 orange

8  whole cloves

2 cinnamon sticks

¼ teaspoons ground allspice

1/3 to ½  cup jarred caramel sauce, plus more for topping

Whipped cream

Pour cider into a large pot on the stove.  Set heat to medium-high. Add orange juice, cinnamon sticks, and allspice.

Thoroughly wash your orange and gently stab the whole cloves into it (you can use a toothpick to poke a little hole first and then insert the cloves to make it easier).

Add orange to the pot. Bring cider mixture to a boil, and then reduce to a simmer. Simmer on low for at least 60 minutes. After 60 minutes, remove orange so it doesn’t split open. Before serving, mix in 1/3 cup caramel sauce and stir to combine. Add more to taste if desired.

Ladle cider into mugs, top with whipped cream, and drizzle with caramel. 

Santa Fe Chicken Salad

Serves 4.

Chicken:

2 lbs boneless skinless chicken breasts, pounded thin

¼ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon cumin

¼ teaspoon coriander

¼ teaspoon oregano

½ teaspoon smoked paprika

¾ teaspoon salt

¾ teaspoon fresh ground pepper

Olive oil

Dressing:

1 clove garlic, finely minced

Juice of 1 lime

½ teaspoon cumin

½ teaspoon coriander

½ teaspoon smoked paprika

¼ cup sour cream

2-3 tablespoons honey (depending on level of sweetness you want)

¼ cup olive oil

Salad:

1 large head of romaine lettuce, washed and chopped

2 tomatoes, chopped

1 can of black beans, rinsed and drained

1 cup shredded cheddar cheese

½ cup tortilla strips

Cooking the chicken:

Combine all spices in a small bowl and mix well. Sprinkle evenly over both sides of chicken and rub into the skin.

Preheat a grill or grill pan. Drizzle chicken with olive oil. Grill chicken until completely cooked through and nicely browned, about 5 minutes per side. Remove chicken from heat and cut into slices.

Preparing the dressing:

Mix all ingredients except for the olive oil in a small bowl. Gradually pour in the olive oil, whisking as you add to combine. Whisk until all of the oil is incorporated.

Assembling the salad:

Divide the lettuce evenly among 4 bowls or salad plates. Top with beans, tomatoes, cheese, tortilla strips, and slices of chicken. Drizzle with dressing.

Spaghetti with Fried Eggs and Pangritata

Serves 2-3.

Pangritata:

3 tablespoons olive oil

1/3 cup panko breadcrumbs

2 teaspoons minced fresh rosemary leaves

1 lemon, zested

Pasta:

8 ounces spaghetti

1 tablespoon olive oil

3 tablespoons butter, divided

3-4 cloves garlic, minced

4 or 5  large eggs

2 tablespoons chopped Italian parsley

Salt and pepper, to taste

½ cup freshly grated Parmesan cheese

For pangritata:

Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add the breadcrumbs and sauté until golden and crispy, about 4-5 minutes.

Add in the rosemary, and remove from heat. Mix in the lemon zest and set aside.

For pasta:

Bring a large pot of well-salted water to a boil and cook pasta to just barely al dente.

While pasta cooks, wipe out skillet from pangritata, add 1 tablespoon olive oil and 2 tablespoons butter and melt together over medium heat.

Add the garlic and immediately break the eggs into the skillet. Salt and pepper to taste. Cook to desired doneness.

When spaghetti is done, drain and reserve about ¾ cup of the cooking liquid. Add pasta back to the pot. Add a tablespoon of butter and a squeeze of fresh lemon juice from the zested lemon. Dump eggs into pasta, and toss gently, breaking up eggs as you mix. If more liquid is needed, add a little bit of the cooking liquid. Salt and pepper to taste.

Serve pasta topped with pangritata and freshly grated parmesan.

Buttermilk Oatmeal Bread

This recipe makes a great sandwich/toast bread. It is also really good using half wheat/half bread flour.

1 teaspoon sugar

2 ¼ teaspoons active dry yeast

3 tablespoons warm water (about 110 degrees F)

1 cup buttermilk

½ cup rolled oats

2 tablespoons melted butter

3 tablespoons honey

1 ½ teaspoons salt

2 ½ - 3 cups bread flour

¼ teaspoon baking soda

Olive oil

Proof the yeast by mixing water, sugar, and yeast together in a small bowl. Set aside and let sit for at least ten minutes, until foamy.

In the bowl of a stand mixer fitted with a dough hook, mix together buttermilk, oats, melted butter, salt, honey, 1 cup of flour, and baking soda. Mix until well combined.

Mix in another ½ cup of flour, then add the yeast mixture. Mix, add another ½ cup flour, then mix well to combine.

Mix in another ½ cup of flour.  If dough looks really wet and sticky, add a little more flour, just a few tablespoons at a time, until the dough comes together. It should be a little tacky, but not too sticky. Let knead in the mixer for about 10 minutes on low, until soft and smooth.

Let dough rest for a few minutes. Lightly coat a large bowl with olive oil. Gently form the dough into a ball, place in bowl, and turn to evenly coat with oil. Cover lightly with a tea towel. Let rise until doubled, about an hour to an hour and a half.

Once doubled, punch down gently, knead a few times. Lightly oil a standard size loaf pan. Form the dough into a loaf, and add to pan. Let rise again until nearly doubled, about 45 minutes.

Preheat the over to 350 degrees F. Brush the top of the loaf with olive oil. Bake for about 55 minutes, or until the loaf is golden brown and sounds hollow when bottom is gently tapped.

Allow bread to cool on a rack before slicing.

Asian Ramen and Cabbage Salad

Great on its own as a side dish; add chopped cooked chicken for a light dinner or lunch.

Serves 4-6.

1 large head green cabbage, or 1 package coleslaw

2 (3 oz) uncooked packages ramen noodles

¼ cup butter

½ cup slivered almonds

3 tablespoons sesame seeds

½ cup vegetable oil

3 tablespoons vinegar (white or rice wine)

3 tablespoons white sugar

1 teaspoon sesame oil

Ramen seasoning packets

Salt and pepper, to taste

Shred cabbage and place in a large bowl.

Crush packages ramen noodles; reserve seasoning packet.

Melt butter in a medium saucepan over medium heat. Add crushed ramen noodles, slivered almonds, and sesame seeds. Cook until toasted and beginning to brown. Remove from heat and cool.

In a small bowl, whisk together oil, vinegar, sugar, and sesame oil. Add 1-2 packets of reserved ramen seasoning, according to taste. Season with salt and pepper.

Toss cooled ramen and almond mixture with cabbage. Pour dressing over salad, starting with a small amount, and adding more to desired taste. Some dressing may be left over. Serve.