Tuesday Recipes

Thanksgiving is next week, and while any of these recipes can be fixed any time, they can add a nice touch to your holiday meal. Enjoy!

SWEET POTATO CASSEROLE WITH PECAN TOPPING

This comes from Diana Rattray, About.com's Southern Food expert. She writes, “This classic sweet potato casserole is the perfect combination of sweet potato filling and crunchy buttery, pecan topping.

“This is the perfect sweet potato casserole for your Thanksgiving or Christmas dinner.” Prep Time: 15 minutes; Cook Time: 40 minutes; Total Time: 55 minutes; Yield: 6 to 8 servings

To view this online, click here.

Ingredients

3 cups mashed sweet potatoes, cooled

1 cup brown sugar, packed

2 eggs, lightly beaten

1 teaspoon vanilla

1/2 cup milk

1/2 cup melted butter

Topping:

1/2 cup brown sugar

1/3 cup flour

1/3 cup melted butter

1 cup chopped pecans

Preparation

Heat the oven to 350° F (180° C/Gas 4). Butter a 2-quart casserole or baking dish.

In a large bowl combine the mashed sweet potatoes with 1 cup of brown sugar, eggs, vanilla, milk, and 1/2 cup of melted butter. Blend thoroughly; spoon the mixture into the prepared baking dish.

In another bowl combine the topping ingredients and sprinkle over top of the sweet potato mixture.

Bake for 30 to 40 minutes, until hot and the topping is browned.

To Make Ahead: To save a little time on serving day, prepare the sweet potato filling the day before. Transfer to the prepared baking dish, cover, and refrigerate. You may also prepare the topping in a separate bowl; cover and refrigerate. Take the casserole out of the refrigerator about 30 minutes before baking. Spread with the topping and bake as directed.

BUTTERNUT SQUASH CAKE WITH HAZELNUTS

This one is from Brett Moore, About.com's Gourmet Food expert. He writes, “Squash for dessert? Butternut squash makes a wonderful component for desserts. The complex flavor adds a nice dimension to your cake that your guests won't be able to figure out. The hazelnut frosting is the perfect complement to this sweet and moist cake.” Prep Time: 20 minutes; Cook Time: 60 minutes; Total Time: 80 minutes; Yield: Serves 8 to 10

To view this online, click here.

Ingredients

4 ounces (1/2 cup) unsalted butter, softened

1 1/2 cups granulated sugar

1/2 cup canola or other neutral oil

2 large eggs

1 tablespoon distilled white vinegar

2 teaspoons pure vanilla extract

13 1/2 ounces (3 cups) unbleached all-purpose flour

1 teaspoon baking soda

1 teaspoon sea salt

1/2 teaspoon ground ginger

1/4 teaspoon freshly grated nutmeg

3/4 cup buttermilk

2 1/4 cups peeled and grated butternut squash (about 8 ounces)

1 lb unsalted butter, softened

4 2/3 cups powdered sugar

1/8 teaspoon sea salt

1 tablespoon vanilla extract

1/4 cup ground hazelnuts

1/4 cup whole hazelnuts, for garnish (optional)

Preparation

Position the rack in the center of the oven and preheat the oven to 350°F. Butter and flour a 9- by 13-inch cake pan or 10-cup Bundt pan.

In a large bowl, beat together the butter and sugar on medium speed until light and fluffy.

Add the oil and beat for about half a minute until combined.

Add the eggs one at a time, mixing well on low speed after each one.

Add the vinegar and vanilla and mix again until just combined.

Add half of the flour and the baking soda, salt, ginger and nutmeg, mixing on low speed until just combined. Add half of the buttermilk and mix until just combined. Repeat with the remaining flour and buttermilk.

Stir the squash into the batter and transfer the batter to the prepared pan; smooth the top evenly.

Bake for approximately an hour or until a toothpick or small knife inserted in the center comes out clean.

Cool on a wire rack for 30 minutes; then carefully invert the cake onto the rack and remove the pan.

When the cake is completely cool it may be frosted.

Make the Hazelnut Frosting:

Use an electric mixer to beat together the butter, powdered sugar, salt, and vanilla until smooth. Fold in the ground hazelnuts.

Frost cake. If you like, roughly chop some toasted hazelnuts and sprinkle over the top of the cake for decoration.

PUMPKIN ENCHILADAS

This comes from Food.com, and begins, “This wacky-sounding recipe was born after we accidentally used leftover pumpkin in place of refried beans. But it tasted FANTASTIC, so we perfected it, and now we're passing it on!” Yields 2 enchiladas (2 servings)
To view this online, go to http://www.food.com/recipe/pumpkin-enchiladas-442034.

Ingredients

2 corn tortillas ( like Mission Super Size)

3/4 cup enchilada sauce, divided

2/3 cup canned pumpkin

1/3 cup chopped onion

1/4 cup shredded fat-free cheddar cheese

1 slice fat-free cheddar cheese, halved

1 1/2 tablespoons taco sauce

1 teaspoon taco seasoning mix

salt and pepper

nonfat sour cream

chopped scallion

Directions

Preheat oven to 400 degrees.

Bring a pan sprayed with nonstick spray to medium heat on the stove. Add onion and, stirring occasionally, cook until it begins to brown, about 2 minutes. Transfer to a medium bowl.

Add pumpkin, taco sauce, and taco seasoning to the bowl. Mix well. If you like, season to taste with salt and pepper. Set aside.

Spray a small baking dish with nonstick spray and set aside. Warm tortillas slightly in the microwave.

Lay tortillas flat on a clean, dry surface. Spread 2 tablespoons enchilada sauce onto each one. Place a half-slice of cheese in the center of each tortilla. Evenly distribute the pumpkin mixture between the centers of the tortillas.

Wrap tortillas up tightly and place them in the baking dish with the seam sides down. Cover with remaining 1/2 cup enchilada sauce.

Bake in the oven for about 8 minutes, until enchiladas are hot. Carefully remove dish from the oven, and sprinkle enchiladas with shredded cheese.

Return to the oven and bake for another 5 minutes, or until the cheese has melted. Plate those babies and, if you like, top with sour cream and/or scallions. Enjoy!

THE ULTIMATE BOURBON-MAPLE SWEET POTATO CASSEROLE WITH PECAN

This yumminess comes from The Today Show, and begins, “Sweet potatoes are a must-have on Thanksgiving, especially in the South. With its bourbon and pecans (two ingredients with Southern roots), this casserole is the epitome of Southern hospitality. The bourbon adds a depth of flavor to the maple-syrup sweetened potatoes, while the pecans add a buttery crunch. True to the Southern table (and palate) this dish is a little sweet, so feel free to cut back a bit on the maple syrup to satisfy your 'savory tooth.'" Cook Time: 35 minutes; Prep Time: 25 minutes; servings: 16

To view this online, click here.

Ingredients

6 pounds sweet potatoes, peeled and cut into 2-inch pieces

4 cups apple cider

6 cups water

2/3 cup pure maple syrup

1 stick, plus 2 tablespoons (5 ounces) unsalted butter, plus more for the baking dish

2 tablespoons bourbon

1 teaspoon salt

1 cup chopped pecans

Scant 1/2 teaspoon chipotle powder or cayenne pepper

Preparation

Put the sweet potatoes into a large pot along with the cider and water and bring to a boil. Simmer uncovered over moderately low heat until tender, but not mushy, 20 to 25 minutes. Reserving 4 cups of the cooking liquid, strain the sweet potatoes, gently shaking out any excess liquid. Return the reserved liquid to the pot and boil until reduced to 2/3 cup, about 20 minutes.

Preheat the oven to 350 degrees F and butter a 3-quart shallow baking dish. Add 8 tablespoons of the butter to the pot, along with the maple syrup and bring to a boil. Add the sweet potatoes and bourbon and toss to combine. Mash the sweet potatoes, then whisk until smooth. For super-silky mashed sweet potatoes, puree them in a food processor. Season with salt. Spread the sweet potatoes in the baking dish.

In a small skillet, melt the remaining 2 tablespoons butter. Add the pecans, chipotle powder or cayenne pepper and season with salt. Sprinkle the mixture on top of the sweet potatoes in the baking dish.

Bake until the pecans are toasted and the potatoes are heated through, about 25 minutes.

Make Ahead: The sweet potatoes can be prepared through Step 3 and refrigerated for up to 3 days.

EASY CRANBERRY AND APPLE CAKE

This comes from Ina Garten of The Food Network Barefoot Contessa. Total Time: 1 hr 12 min; Prep: 15 min; Cook: 57 min; Yield: 6 to 8 servings; Level: Easy.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/easy-cranberry-and-apple-cake-recipe.print.html?oc=linkback

Ingredients

12 ounces fresh cranberries, rinsed and picked over for stems

1 Granny Smith apple, peeled, cored, and diced

1/2 cup light brown sugar, lightly packed

1 tablespoon grated orange zest (2 oranges)

1/4 cup freshly squeezed orange juice

1 1/8 teaspoons ground cinnamon, divided

2 extra-large eggs, at room temperature

1 cup plus 1 tablespoon granulated sugar

1/4 pound (1 stick) unsalted butter, melted and slightly cooled

1 teaspoon pure vanilla extract

1/4 cup sour cream

1 cup all-purpose flour

1/4 teaspoon kosher salt

Directions

Preheat the oven to 325 degrees F.

Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.

Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.

ROASTED BRUSSELS SPSROUTS WITH GARLIC

This is from Mark Bittman, no The New York Times' cooking email newsletter. He writes, “If you haven’t yet figured out a go-to recipe for brussels sprouts, this simple dish is the answer. It results in sweet caramelized brussels sprouts that will make a believer out of anyone.” Serves 4 in 45 minutes.
To view this online, click here.

Ingredients

1 pint brussels sprouts (about a pound)

4 to 6 tablespoons extra virgin olive oil, to coat bottom of pan

5 cloves garlic, peeled

Salt and pepper to taste

1 tablespoon balsamic vinegar

Preparation

Heat oven to 400 degrees. Trim bottom of brussels sprouts, and slice each in half top to bottom. Heat oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt and pepper.

Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Roast, shaking pan every 5 minutes, until sprouts are quite brown and tender, about 10 to 20 minutes.

Taste, and add more salt and pepper if necessary. Stir in balsamic vinegar, and serve hot or warm.

Weekend Recipes

Enjoy!

LIZARD LOUNGE TEA

This comes from my e-cookbook, titled Off the Wall Cooking, found on Amazon.com.

My oldest son spent several summers traveling the country, both singly and with friends. Several times, he wound up at the Rainbow Gathering, where he hooked up with a group of friends. Most of them had grown up in hot areas of the country, so they nicknamed themselves lizards; their area of the camp site was the lizard lounge. They would cook up their version of iced tea, which they would barter for other commodities. Everyone asked what their secret ingredient was.

This is a scaled down version. I found that cranberry herb tea or cranberry-apple herb tea works very nicely with this, but any herbal tea can be used.

1/2 gallon apple cider

4 – 5 herbal tea bags

Place cider in a large pan or teakettle and bring to a boil. Place herbal tea bags into a large container and pour the boiled cider over the tea bags. Let steep for 15-30 minutes and cool. Very good.

MAKE-AHEAD MEAT-LOVERS' LASAGNA ROLL-UPS

This comes from Tablespoon.com, and starts off, “Make a large batch of these meaty and cheesy lasagna rolls, and freeze them to help make quick dinners on busy days. Get a quick start by using Make-Ahead Seasons Ground and Sausage.” Prep Time: 30 min; Total Time: 1 hr 20 min; Servings: 16

To view this online, click here.

Ingredients

Roll-Ups (to make ahead and freeze)

16 uncooked lasagna noodles

1 lb lean (at least 80%) ground beef

1/2 lb bulk pork sausage

1/2 cup chopped onion

1 1/2 cups tomato pasta sauce

2 containers (15 oz each) ricotta cheese

1 box (9 oz) Green Giant™ frozen spinach, thawed, drained and squeezed dry

2 teaspoons dried basil leaves or Italian seasoning

1 egg

Sauce and cheese (for baking roll-ups)

3 cups tomato pasta sauce

2 cups shredded mozzarella cheese (8 oz)

Directions

In 5-quart Dutch oven, cook lasagna noodles as directed on package. Drain; rinse with hot water. Drain well.

Meanwhile, in 12-inch skillet, cook beef, sausage and onion over medium-high heat, stirring frequently, until meat is no longer pink; drain. Stir in 1 1/2 cups pasta sauce. Reduce heat to low; simmer uncovered 10 minutes, stirring occasionally. Remove from heat.

In small bowl, mix ricotta cheese, spinach, basil and egg. Spread about 3 tablespoons ricotta mixture over each cooked lasagna noodle to within 1 inch of one short end. Spoon about 1/4 cup meat mixture over ricotta mixture on each. Roll up firmly toward unfilled end. Line 15x10x1-inch pan with foil. Place roll-ups, seam side down, on pan; cover loosely with foil. Freeze about 30 minutes or until firm.

Place frozen rolls in airtight freezer container; label. Freeze up to 3 months.

To bake 16 lasagna roll-ups, spray two 13x9-inch (3-quart) glass baking dishes with cooking spray. Remove roll-ups from freezer bag; place 8 in each baking dish. Cover with foil; thaw in refrigerator at least 8 hours but no longer than 24 hours.

Heat oven to 350°F. Pour 1 1/2 cups pasta sauce over and around roll-ups in each baking dish. Cover tightly with foil; bake 30 to 40 minutes or until hot and bubbly. Sprinkle each baking dish with 1 cup mozzarella cheese; bake uncovered 3 to 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

MAKE-AHEAD PIZZA CASSEROLE

This also comes from Tablespoon.com, and starts off, “Take just 20 minutes to put together this pasta bake, and dinner for the next night is done!” Prep Time: 20 min; Total Time: 9 hr 40 min; Servings:6

To view this online, click here.

Ingredients

1 lb mild Italian pork sausage

2 cups water

1 can (15 oz) pizza sauce

1 can (14.5 oz) diced tomatoes with sweet onion, undrained

4 cups uncooked rotini pasta (10 oz)

1 can (2 1/4 oz) sliced ripe olives, drained

1 1/2 cups shredded mozzarella or pizza cheese blend (6 oz)

Directions

In 10-inch skillet, cook sausage over medium-high heat 8 to 10 minutes, stirring frequently, until no longer pink; drain.

In ungreased 13x9-inch (3-quart) glass baking dish, mix water, pizza sauce and tomatoes. Stir in cooked sausage, uncooked pasta and olives (pasta should be completely covered with sauce). Cover tightly with foil; refrigerate at least 8 hours or overnight.

When ready to bake, heat oven to 350°F. Stir casserole; cover with foil and bake 1 hour to 1 hour 15 minutes or until bubbly.

Uncover baking dish; stir mixture. Sprinkle with cheese; bake uncovered 5 minutes longer or until cheese is melted.

CHOCOLATE GANACHE

This comes from Julia Moskin in The New York Times' cooking newsletter. Julia writes, “Ganache is the French term for the luscious combination of chocolate and cream, and it makes a strategic addition to any dessert playbook. When it’s hot and pourable, it’s a classic companion to ice cream. Warm, you can pour or pipe it over a cake, cupcakes or cookies; it will set to a soft, rich glaze. Let it cool to room temperature and whip it in a mixer to make a fluffy frosting. Or chill it, then roll into balls and dust with cocoa powder to make truffles. This sauce has a slightly more adult flavor than the ice-cream-parlor standard; coffee will do that to a dessert. Leave it out if you prefer. Also note that bittersweet chocolate will deliver a stronger, sharper chocolate taste than semi-sweet.

“Refrigerate leftovers in a jar; it will keep indefinitely. To rewarm, place the jar in a saucepan half-filled with simmering water, or uncover and heat in microwave at low heat.” Time: 5 minutes; about 1 1/2 cups

To view this online, click here.

Ingredients

14 ounces semisweet or bittersweet chocolate, broken into pieces

3 tablespoons espresso, strong coffee or water

1 teaspoon vanilla extract

1/4 cup sugar (confectioners’, granulated or light brown)

3/4 cup heavy cream, preferably not ultrapasteurized

1 pinch coarse salt, more to taste

Preparation

In a heavy saucepan, combine all ingredients and melt together over very low heat, stirring. (Alternatively, combine in a bowl and microwave at low heat for 2 minutes. Stir. Continue cooking in 30-second blasts, stirring in-between.)

Just before all the chocolate is melted, remove from heat and stir until chocolate melts and mixture comes together. It may appear curdled, but keep stirring or whisk vigorously; it will smooth out. If too thick to pour, whisk in hot water a tablespoon at a time. Taste for salt and adjust the seasoning.

ALL-IN-ONE CHOCOLATE CAKE

This comes from Nigella Lawson, from the same The New York Times' cooking newsletter. If you haven't signed up for their newsletter, I highly recommend it. Nigella writes, “This is the perfect chocolate cake: beautiful, melting, intense but not heavy. The batter comes together quickly in a food processor, and the cake bakes at 350 degrees for a while, giving the baker time to assemble the frosting, which is given a luscious sheen by a bit of corn syrup. Use the best chocolate you can find for the frosting, and gild it however you like: with a few flowers, some birthday candles or nothing at all.” Time: 1 hour 15 minutes; 10 to 12 servings

To view this online, click here.

Ingredients

For the Cake:

Butter for greasing baking pans

1 1/2 cups all-purpose flour

1 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/3 cup best-quality cocoa powder

6 ounces (1 1/2 sticks) unsalted butter, at room temperature

2 large eggs, at room temperature

2 teaspoons vanilla

3/4 cup sour cream, at room temperature

For the Frosting:

6 ounces good-quality semisweet chocolate, broken into small pieces

3 ounces ( 3/4 stick) unsalted butter

1 tablespoon light corn syrup

1/2 cup sour cream

1 teaspoon vanilla

2 1/2 cups confectioners' sugar, sifted

Preparation

For cake: heat oven to 350 degrees. Butter sides of two 8-inch cake pans, and line bottoms with parchment paper. In the bowl of a food processor fitted with a knife blade, combine flour, sugar, baking powder, baking soda, cocoa powder, butter, eggs, vanilla and sour cream. Process to make a smooth, thick batter.

Using a rubber spatula, divide batter between pans, and smooth tops. Bake until a cake tester inserted in center comes out clean, 25 to 35 minutes; do not overbake. Transfer to a wire rack to cool for 10 minutes before removing from cake pans.

For frosting: Combine chocolate and butter in a large heat-proof bowl, and heat until melted in a microwave oven or over a pan of simmering water. Remove from heat, and allow to cool for 5 minutes. Stir in corn syrup, sour cream, and vanilla. Whisk in confectioners' sugar until very smooth. Frosting should be thick and spreadable. If necessary, add a teaspoon or two of boiling water to thin it, or additional sifted confectioners' sugar to thicken.

Cut four strips of waxed or parchment paper, and place them side by side on a cake plate, covering the surface. Place one cake layer domed-side down on plate.

Spoon about a third of the frosting onto center of cake, and use a knife or a spatula to spread it evenly. Place the other cake on top, domed side up. Spoon another third of frosting on top of cake, spreading to make swirls or a smooth finish. Spread sides of cake with remaining frosting, and allow to sit for a few minutes until set. Carefully remove paper strips. Place cake under glass or in an airtight container, and set aside in a cool place until serving.

PUMPKIN ENCHILADAS

This comes from Food.com, and begins, “This wacky-sounding recipe was born after we accidentally used leftover pumpkin in place of refried beans. But it tasted FANTASTIC, so we perfected it, and now we're passing it on!” Yields 2 enchiladas (2 servings)
To view this online, go to http://www.food.com/recipe/pumpkin-enchiladas-442034.

Ingredients

2 corn tortillas ( like Mission Super Size)

3/4 cup enchilada sauce, divided

2/3 cup canned pumpkin

1/3 cup chopped onion

1/4 cup shredded fat-free cheddar cheese

1 slice fat-free cheddar cheese, halved

1 1/2 tablespoons taco sauce

1 teaspoon taco seasoning mix

salt and pepper

nonfat sour cream

chopped scallion

Directions

Preheat oven to 400 degrees.

Bring a pan sprayed with nonstick spray to medium heat on the stove. Add onion and, stirring occasionally, cook until it begins to brown, about 2 minutes. Transfer to a medium bowl.

Add pumpkin, taco sauce, and taco seasoning to the bowl. Mix well. If you like, season to taste with salt and pepper. Set aside.

Spray a small baking dish with nonstick spray and set aside. Warm tortillas slightly in the microwave.

Lay tortillas flat on a clean, dry surface. Spread 2 tablespoons enchilada sauce onto each one. Place a half-slice of cheese in the center of each tortilla. Evenly distribute the pumpkin mixture between the centers of the tortillas.

Wrap tortillas up tightly and place them in the baking dish with the seam sides down. Cover with remaining 1/2 cup enchilada sauce.

Bake in the oven for about 8 minutes, until enchiladas are hot. Carefully remove dish from the oven, and sprinkle enchiladas with shredded cheese.

Return to the oven and bake for another 5 minutes, or until the cheese has melted. Plate those babies and, if you like, top with sour cream and/or scallions. Enjoy!