Tuesday Recipes

Here are today's six yummy recipes; I think that there's a little something for everyone. Enjoy!

ROASTED CHICKEN AND BUTTERNUT SQUASH

This comes from Tablespoon's newsletter. It begins, “This fall feast on roasted chicken and butternut squash – a delectable dinner!” Prep Time: 15 min; Total Time: 55 min; Makes 4 servings.

To view this online, click here.

Ingredients

4 bone-in chicken breasts (about 2 lb), skinned

1 tablespoon olive oil

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

5 cups cubed (1/2 inch) peeled butternut squash (2 1/4 lb)

1 teaspoon fines herbs

3 tablespoons dry white wine or chicken broth

Directions

Heat oven to 450°F. Spray roasting pan with cooking spray. Place chicken in pan. Brush chicken with 1 1/2 teaspoons of the oil; sprinkle with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.

In large bowl, toss squash with remaining 1 1/2 teaspoons oil. Sprinkle with fines herbes, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper; toss well. Add squash to roasting pan.

Roast uncovered 38 to 40 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Remove chicken and squash to serving platter; cover to keep warm.

Add wine to pan drippings; heat to boiling over high heat, scraping bottom of pan to loosen brown particles. Reduce heat; cook 2 minutes or until reduced to 1/4 cup.

To serve, top each chicken breast with 1 tablespoon sauce. Serve with squash.

90-MINUTE BROWN BUTTER CINNAMON ROLLS

This comes from The Baker Chick (otherwise known as Audra). If you haven't signed up for her newsletter, I recommend it! Prep Time: 70 minutes; Cook Time: 20 minutes; Total Time: 1 hour 30 minutes; Yield: 12 rolls

To view this online, click here.

Ingredients

Dough:

3/4 cup milk

1/4 cup butter

3 1/4 cups all-purpose flour

1 (.25 ounce) package instant yeast (or 2 1/4 teaspoons)

1/4 cup white sugar

1/2 teaspoon salt

1/4 cup water

1 egg

Filling:

1 cup brown sugar, packed

1 tablespoon ground cinnamon

1/4 cup plus 1 tablespoon of butter

Frosting:

2 tablespoons softened butter

4 oz cream cheese

1 tsp vanilla extract or paste

2-3 cups of powdered sugar (depending on how sweet you like it.)

Instructions

Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in butter; stir until melted. Let cool until lukewarm.

In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; whisk together. Add water, egg and the milk mixture; beat well with an electric mixer. Add the remaining flour, 1/2 cup at a time, using a wooden spoon to stir well after each addition. (dough will be too thick and sticky to use the mixers at this point.)

When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes, or alternately use the dough hook in a stand mixer. When ready, the dough will spring back when lightly pressed.

Cover the dough with a damp cloth and let rest on the counter for 10 minutes.

Meanwhile, brown your butter by placing it in a small microwave safe glass bowl or container. Cover it with a saucer or other well-fitted cover and microwave for 3-5 minutes. Butter will melt, pop and then turn brown. (you can also do this over the stove-top, but I find the microwave method pretty easy.) While butter cools slightly, mix together brown sugar and cinnamon in a small bowl.

On a lightly floured surface, roll out dough into a 12x9 inch rectangle. (use your 9x13 baking dish as a guide.) Using a pastry brush- slather the dough with the brown butter. Sprinkle dough with cinnamon sugar mixture and press in lightly so it doesn't fall out when you roll it, getting all the way to the edges.

Roll up dough and pinch seam to seal. Using a serrated knife, cut into 12 equal size rolls and place in a 9x13 baking dish. Cover and let the rolls rise in a warm place* until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).

Bake in the preheated oven for 17-20 minutes, or until golden. Let cool for about 10 minutes and then spread them with frosting. (directions below) Serve warm.

To make the frosting:

Whip together the softened butter and cream cheese with an electric mixer until smooth and creamy. Add the vanilla and the powdered sugar, 1/2 cup at a time. Beat until creamy and spreadable.

Notes:

*When it's cold in my kitchen, I like to preheat the oven for a few minutes, (usually to about 200F,) and proof them in there.

LENTIL VEGETABLE SOUP

This comes from Ina Garten of The Food Network's Barefoot Contessa. Total Time: 2 hr 5 min; Prep: 20 min; Inactive: 15 min; Cook: 1 hr 30 min; Yield: 8 to 10 servings; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/ina-garten/lentil-vegetable-soup-recipe.print.html?oc=linkback

Ingredients

1 pound French green lentils

4 cups chopped yellow onions (3 large onions)

4 cups chopped leeks, white part only (2 leeks)

1 tablespoon minced garlic (3 cloves)

1/4 cup good olive oil, plus additional for drizzling on top

1 tablespoon kosher salt

1 1/2 teaspoons freshly ground black pepper

1 tablespoon minced fresh thyme leaves or 1 teaspoon dried

1 teaspoon ground cumin

3 cups medium-diced celery (8 stalks)

3 cups medium-diced carrots (4 to 6 carrots)

3 quarts chicken stock

1/4 cup tomato paste

2 tablespoons red wine or red wine vinegar

Freshly grated Parmesan cheese

Directions

In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.

In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.

CHOCOLATE COCONUT CAKE

This comes from Melissa Clark in The New York Times' Cooking e-newsletter. Melissa writes, “The fine, feathery crumb of this dessert, which is on the lighter side of chocolate cakes, is balanced by a slather of glossy, fudgy frosting. A topping of shredded coconut provides additional richness and texture. Make it the day before serving; its flavor only improves overnight.” Time: 1 1/4 hours, plus cooling; makes one 10-inch torte, 8 to 10 servings

To view this online, click here.

Ingredients

For the Cake:

7 ounces unsalted butter (1 3/4 sticks), plus more for the pan

5 1/4 ounces chopped dark chocolate (at least 60 percent)

1 1/4 cups all-purpose flour

2 teaspoons baking powder

2 tablespoons cocoa powder

1/4 teaspoon kosher salt

1 cup plus 1 tablespoon unsweetened shredded coconut

4 large eggs, whites and yolks separated

1 cup superfine sugar

3/4 cup plus 2 tablespoons heavy cream

For the Frosting:

7 ounces chopped dark chocolate (at least 60 percent)

1/2 ounce unsalted butter (1 tablespoon)

1/2 cup unsweetened shredded coconut

Preparation

Heat oven to 350 degrees, and bring a medium pot of water to a boil. Butter a 10-inch springform pan.

Make the cake: In a metal bowl, combine the butter and chocolate; place the bowl over (not in) the pot of simmering water. Melt the chocolate, stirring occasionally, then remove from heat to cool slightly. (Alternatively, melt the chocolate and butter in the microwave on a low setting.)

Into a medium bowl, sift the flour, baking powder, cocoa powder and salt. Add the shredded coconut and stir to combine.

In the bowl of an electric mixer, beat the egg yolks and sugar until pale and fluffy. Add the cooled chocolate mixture, mix to combine. Alternating, fold the flour mixture and the cream into the batter.

In the clean bowl of an electric mixer, beat the egg whites until stiff, then fold gently into the batter. Pour the batter into the prepared pan and bake until a toothpick inserted in the center of cake emerges clean, about 50 minutes. Cool on a wire rack.

Make the frosting: In a medium heatproof bowl, melt the chocolate over a pot of simmering water (or you can do this in a microwave on a low setting). Remove from heat and stir in the butter. Cool slightly, until the chocolate thickens somewhat, then spread the frosting over the cake. Sprinkle coconut on top; let set, then serve.

SEPHARDIC CHALLAH WITH WHOLE SPICES

This comes from Julia Moskin in the The New York Times' Cooking e-newsletter. Julia writes, “Challah is tremendously popular in the United States, among Jews and non-Jews alike. But it doesn’t say anywhere in Jewish scripture that challah is a braided, sweet, eggy, deliciously squishy bread of the kind familiar to most Americans; that loaf is Ashkenazi, from Eastern European Jews. The Sephardic and Mizrahi Jews from North Africa and the Middle East, have their own distinct traditional loaves. Here, use the raisins, eggs and full amount of honey to make a richer, festive Sephardic loaf that is delicious by itself; leave them out for a lean, savory Mizrahi bread that goes beautifully with Moroccan tagines and Middle Eastern mezes, salads and dips.” Time: 4 to 5 hours; makes 2 round loaves.

To view this online, click here.

Ingredients

1/2 cup raisins, dark or golden or a combination (optional)

4 tablespoons sesame seeds

1 tablespoon caraway or coriander seeds

1 tablespoon anise, cumin or poppy seeds

1 envelope active dry yeast

5 cups bread flour, more for dusting work surface

2 1/2 tablespoons extra-virgin olive oil, more for oiling bowl and pans

2 to 4 tablespoons honey (depending on how sweet you like your challah)

2 eggs, at room temperature (optional)

1 tablespoon/16 grams kosher salt

Cornmeal, for dusting

2 egg yolks

Preparation

If using, cover raisins in 2 cups warm water and let plump for 30 minutes. Drain well and set aside.

In a skillet, toast 1 tablespoon sesame, the caraway and the anise or other seeds over moderate heat until fragrant, 2 minutes. Transfer to a plate and let cool.

In a small bowl, combine yeast with 2 tablespoons warm water (you can use the soaking water from the raisins if handy). Let stand until thoroughly moistened, about 5 minutes.

In the bowl of a standing electric mixer fitted with the dough hook, combine flour with olive oil, honey, eggs (if using) and warm water (3/4 cup if using eggs; 1 1/2 cups if not).

Mix at low speed until a very soft dough forms. If it is stiff, add warm water a tablespoon at a time. Add salt, yeast mixture and toasted seeds and mix at medium-low speed until the dough is supple and smooth, 10 minutes. Mix in raisins. Using oiled hands, transfer the dough to a large oiled bowl. Cover the bowl with plastic wrap and let stand in a draft-free spot until the dough is doubled in size, 1 1/2 to 2 hours.

Lightly oil 2 small cookie sheets and dust them with cornmeal. Turn the dough out onto a lightly floured work surface and press to deflate. Cut the dough in half and let rest for 5 minutes. Roll each piece into an 18-inch-long rope and let rest for 5 minutes longer, then roll each rope into a 32-inch rope. Take 1 of the ropes and, starting from 1 end, form the dough into a coil; tuck the ends under the completed coil. Repeat with the remaining rope.

Transfer each coil to a baking sheet and cover each loaf with a large inverted bowl. Let stand for 1 hour, until the loaves have nearly doubled in bulk. (The risen loaves can be frozen, wrapped, for up to 2 weeks; top and bake just before serving.)

Heat oven to 400 degrees. In a bowl, whisk egg yolks with 1 tablespoon water. Brush the egg wash over the loaves and let stand uncovered for 30 minutes. Brush with the egg wash once more and sprinkle with the reserved sesame seeds. Bake the loaves side-by-side in the center of the oven for 30 minutes, until they're golden and sound hollow when tapped on the bottom. Transfer the loaves to racks and let cool before serving or slicing.

CHEESY ENCHILADA QUINO CASSEROLE

This comes from the Tablespoon newsletter. It begins, “You already love enchiladas. So why not try another way to enjoy them? This one callsl for quinoa instead of corn tortillas, and tastes like a dream.” Prep Time: 15 min; Total time: 60 min; Servings: 12

To view this online, click here.

Ingredients

3 cups cooked quinoa

1 pound ground turkey, browned

1 (15 oz.) can black beans, drained

1 (10 oz.) can Old El Paso™ enchilada sauce

1 (15 oz.) can Muir Glen™ organic fire roasted crushed tomatoes

1 packet Old El Paso™ taco seasoning mix

4 cups shredded Mexican or pepper jack cheese

1/2 avocado, diced

1 roma tomato, finely diced

1/4 cup Green Giant™ SteamCrisp™ Niblets™ corn

2 tablespoons cilantro, freshly chopped

Directions

Preheat oven to 400º F. In a 9 x 13-inch casserole dish, mix together quinoa, turkey, black beans, enchilada sauce, tomatoes and taco sesasoning. Top with 3 cups shredded cheese.

Bake for 20-35 minutes, or until cheese melts.

Remove from oven, stir casserole to mix, and top with remaining 1 cup of cheese, diced avocado, tomato, corn niblets and cilantro. Return to oven and bake for 7-10 minutes more, until cheese melts completely. Serve and enjoy!