Weekday Autumn Food

It's been raining a lot the past week or so where I live. And while Florida (also known as the Sunshine State) doesn't have a cold, snowy winter to look forward to, the rain has been cooling things off a bit, making it feel sort-of fall-like. That always helps me get into the mood for fall foods. So, in honor of autumn-like food, here are today's offerings. Enjoy!

SQUASH GRATIN

This recipe comes from the Food Network Magazine. It can be viewed online here. Total Time: 1 hr 5 min; Prep: 10 min; Cook: 55 min; Yield: 6 to 8 servings; Level: Easy

Ingredients

3 tablespoons unsalted butter

1 medium onion, chopped

1 tablespoon chopped fresh thyme

1 small butternut squash, peeled and cut into 1/2-inch cubes

1 small kabocha squash, peeled and cut into 1/2-inch cubes

2 cloves garlic, minced

1/4 teaspoon ground mace

Kosher salt and freshly ground pepper

1 cup low-sodium chicken or vegetable broth

1/2 cup heavy cream

1/4 cup breadcrumbs

2 tablespoons grated parmesan cheese

2 tablespoons chopped fresh parsley

1/2 cup grated gruyere cheese (about 2 ounces)

Directions

Preheat the oven to 400 degrees F. Melt 2 tablespoons butter in a large ovenproof skillet over medium-high heat. Add the onion and thyme and cook, stirring, until the onion softens, about 5 minutes.

Meanwhile, combine the butternut and kabocha squash in a large microwave-safe bowl with 1 cup water. Cover with plastic wrap and microwave until the squash is just tender, about 5 minutes. Drain and add the squash to the skillet along with the garlic, mace, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, about 3 minutes. Add the broth and cook until it is mostly absorbed, about 5 more minutes. Stir in the heavy cream and cook until slightly thickened, 2 minutes.

Melt the remaining 1 tablespoon butter in the microwave and toss with the breadcrumbs, parmesan and parsley; season with salt and pepper. Sprinkle over the squash, then top with the gruyere. Transfer the skillet to the oven and bake until golden, about 30 minutes. Let rest 5 minutes before serving.

How to break down butternut squash:

Cut about 1 inch off the bottom end with a chef's knife. Scoop out the seeds.

Hold the squash against your body and remove the skin with a vegetable peeler; chop.

How to break down kabocha squash:

Quarter the squash with a chef's knife, then scoop out the seeds.

Put each quarter flat-side down and cut off the skin with a paring knife; chop the squash.

CURRIED BUTTERNUT SQUASH & APPLE SOUP

This comes from Food.com. The recipe states, "A Cuisinart slow cooker recipe. Use vegetable stock instead of chicken stock for a vegetarian alternative." Personally, I prefer brown rice to the white rice that the recipe calls for, but feel free to use either white or brown. Prep Time: 20 mins; Total Time: 6 hrs 26 mins; Servings: 6

This recipe can be viewed online here.

Ingredients

2 tablespoons unsalted butter

2 cups onions, chopped

1/2 cup celery, thinly sliced

1 tablespoon curry powder

1/2 teaspoon ginger

3 lbs butternut squash, peeled, seeded, and cut into 1 inch cubes (weigh after peeling & seeding)

1 lb apple, peeled, cored &, cut into wedges

1/4 cup white rice

6 cups chicken stock

1 teaspoon kosher salt

1/2 teaspoon fresh ground pepper

Directions

In a skillet, melt butter over medium heat.

Add onions& celery and cook for 2 to 3 minutes, until the vegetables are translucent.

Add curry powder and ginger and cook for 5 to 6 minutes longer over low heat, until veggies are softened and spices are fragrant.

Place butternut squash, apples, and rice in slow cooker (in that order).

Add chicken stock, salt and pepper.

Cook on high for 1 hour, then reduce to low temperature and cook 5 additional hours.

Puree the soup to a completely smooth texture with hand blender or blender.

Nutrition Facts: Servings Per Recipe: 6; Amount Per Serving: Calories 318.5; Calories from Fat: 65; Total Fat 7.3 g; Saturated Fat: 3.3 g; cholesterol: 17.3 mg; sugars: 19.1 g; sodium: 653.8 mg; total carbohydrate: 58.2 g; dietary fiber: 7.8 g; protein: 9.8 g

RASPBERRY ALMOND SHORTBREAD BARS

This comes from Janet A. Zimmerman, About.com's Cooking for two guide. (Actually, this recipe comes from her final email. She's leaving About.com; Janet, if you're reading this, good luck in your future endeavors!)

Anyway, Janet writes, “I got the idea for these bars from a tart recipe in the book Tender at the Bone by Ruth Reichl. It's a good recipe, but very time-consuming with a finicky crust that didn't seem worth the effort. It's also very rich, so a tart slice is almost too much of a good thing. I find a bar to be a much better serving size, and since the simpler crust cuts the prep time almost in half, I hope it's a much easier recipe.” Yields 6 bars

To view this online, click here.

Ingredients

Crust:

2 tablespoons granulated sugar

1/2 cup all purpose flour

2 teaspoons cornstarch

3 tablespoons softened unsalted butter

1/4 teaspoon vanilla extract

Filling:

1/2 cup blanched slivered almonds, toasted (see note)

1/2 cup + 1 tablespoon granulated sugar, divided use

2 tablespoons very soft unsalted butter

2 egg yolks

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

6 ounces fresh raspberries, washed and patted dry (about 1-1/2 cups)

Preparations

Preheat the oven to 350F. Line a 6-inch square baking pan with foil, extending the foil up over at least two of the sides. Brush sides and bottom with melted butter or spray with cooking spray.

For the crust, whisk the sugar, flour and cornstarch together in a small bowl. Using a hand mixer, blend in the butter and vanilla and beat on low speed for a couple of minutes until dough holds together. It should be a little crumbly but not dry. Scrape the dough into the prepared pan and press it evenly over the bottom. Use a small spatula to smooth the top as much as possible, but don't worry if it's not perfectly even. Prick the surface of the dough all over with a fork.

Bake the crust for 8 to 10 minutes, or until it's set and just beginning to turn light brown around the edges. Remove from the oven and let cool.

For the filling, place the toasted almonds and 2 tablespoons of the sugar in the bowl of a small food processor or small blender jar and pulse until the almonds are completely crushed and the mixture is powdery. The sugar will keep the almonds from turning into almond butter, but stop processing if the mixture starts to get gummy. Set aside.

In a small bowl, mix 6 tablespoons (1/4 cup + 2 tablespoons) of the remaining sugar with the butter until mostly smooth. Add the egg yolks and the extracts and beat until smooth. Add the ground almond-sugar mixture and stir to combine.

Spread the almond-egg mixture over the crust, smoothing it as evenly as you can (don't worry if it's not perfect). Place the raspberries evenly in a single layer over the top of the almond mixture. Try to cover most of the area -- if the berries are very large, slice them lengthwise so they fit better.

Place the pan back in the oven and bake for 40 to 50 minutes, or until golden brown in most spots and set (you can use a cake tester to make sure the middle is baked through if you're not sure). Remove from the oven and let cool for 90 minutes to 2 hours. (Seriously -- if you try to slice them warm, they'll fall apart.)

When completely cool, remove from the pan using the foil extensions. Carefully peel the foil off the sides of the shortbread and slide it off the foil. Cut into 6 bars (or 9 if you prefer a smaller size).

Notes:

To toast the almonds, spread them out on a small sheet pan and bake at 350 for 8 to 10 minutes, or until most of them are light to medium tan and they smell toasty. (I usually put them in the oven while it's preheating for the crust, then let the almonds cool while I bake the crust.)

The bars will keep for several days in an airtight container in the refrigerator.

ZUCCHINI AND CARROTS WITH FRESH HERBS

Yield: 6 servings

Serving size: 3/4 cup

View online: http://diabeticgourmet.com/recipes/html/768.shtml

Source: The Complete Idiot's Guide to Terrific Diabetic Meals

Book Info: http://diabeticgourmet.com/book_archive/details/76.shtml

Ingredients

2 medium carrots, sliced

4 medium zucchinis, cut into julienne strips

2 tablespoons unsalted butter

1 tablespoon chopped fresh or 1 teaspoon dried thyme

1 teaspoon chopped fresh or 1/4 teaspoon dried dill weed

2 teaspoons fresh lemon juice

1/8 teaspoon salt

1/4 teaspoon freshly ground black pepper

Directions

Place a steamer basket in 1/2 inch of water in a saucepan (water should not touch the bottom of the basket). Place carrots in the basket. Cover tightly and heat to boiling.

Reduce heat and steam carrots 5 minutes. Add zucchini and steam 4 to 6 minutes or until carrots and zucchini are crisp-tender.

Melt butter in a 12-inch skillet over medium heat. Stir in carrots, zucchini, thyme, dill, lemon juice, salt, and pepper. Cook uncovered, stirring gently for 2 to 3 minutes, or until hot.

Nutritional Information Per Serving: Calories: 55; Protein: 2 g; Fat: 4 g; Sodium: 61 mg; Cholesterol: 10 mg; Dietary Fiber: 1.5 g; Carbohydrates: 4 g; Glycemic Index: 22, Glycemic Load: 1; Exchanges: 1 Vegetable, 1 Fat

SWEET CORNMEAL MUFFINS

Years ago, I got hooked on Breaking Bread with Father Dominic on (if I remember correctly) the Food Network. Unfortunately, the show has since left the air, at least where I live, although the episodes can still be found here. Check out his website, The Bread Monk, at http://www.breadmonk.com/. Recipe yields 12 muffins.

1 cup milk, at room temperature

1 egg, beaten

1/4 cup solid vegetable shortening, melted

1 cup yellow corn meal

3/4 cup all-purpose flour

1/3 cup granulated sugar

3 teaspoons baking powder

1/2 teaspoon salt

Preheat oven to 400 degrees.

Combine milk, egg & melted shortening in medium bowl; stir to mix. Place cornmeal, flour, sugar, baking powder & salt in a sifter; sift into the milk mixture. Stir until just blended.

Using a 1/4-cup measure, drop batter into lightly greased muffin tins. Bake 15 to 20 minutes, or until tops of muffins are lightly browned. Let cool slightly. Serve warm.

Note: Fr. Dominic writes, “This is one of the few recipes where I would insist on shortening instead of vegetable oil. There is a noticeable decline in taste with oil, more so than with other breads.”

EGGPLANT-RICOTTA BAKE

This was on a since-forgotten cooking show on the local PBS station (WEDU).

1 eggplant

1 C parmesan grated cheese

15 oz ricotta cheese

3 eggs

16 oz marinara sauce

Cut eggplant into 1-inch slices. Drizzle with olive oil, sprinkle with salt & pepper. Bake for 20-30 minutes until cooked through & wilted. Take out of oven.

Mix ricotta, half the parmesan & eggs. In 8 X 8 or 9 X 9 inch pan layer as follows: 4 pieces of eggplant in a square, half the marinara sauce, 4 pieces of eggplant, half the ricotta mix; repeat. Bake at 350 degrees for 30 minutes.