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Harvest Recipes
Squash Casserole
1-1/2 lbs. Banana,
Butternut or Golden Nugget squash, peeled and diced
1-2 medium potatoes, peeled and diced
1 cup milk
2 Tbsp butter
1 large tart apple (Bramley or Granny Smith), peeled,
cored and diced
1 medium leek OR 1 medium zucchini, sliced
1 cup apple cider OR 1 cup chicken broth
1-1 1/2 lbs chicken breasts, cubed
Salt and pepper to taste
Shredded Cheddar cheese
Preheat oven to 350.
In a large pot combine
squash, potatoes, milk and butter. Simmer until potatoes
and squash are tender. Remove from heat and mash. Add
salt and pepper to taste. Set aside
In a large saucepan
combine apple, zucchini or leek, cider or broth, and
chicken. Cook until chicken is no longer pink and apple
is pulpy.
Put chicken mixture in the
bottom of casserole dish. Then spread squash mixture on
top. Top with cheddar cheese. Bake at 350 for 30 minutes
or until bubbly and warmed through.
Casserole can be made in
advance and refrigerated.
Washington Apple Turkey
Gyro
1 tablespoon vegetable oil
1 cup sliced onion
1 cup thinly sliced sweet red pepper
1 cup thinly sliced sweet green pepper
2 tablespoons lemon juice
1/2 pound cooked turkey breast, cut into thin strips
1 Golden Delicious apple, cored and finely chopped
6 pocket pita bread, warmed
1/2 cup plain yogurt
1.) In large
skillet, heat oil over medium heat. Add onion, peppers, and
lemon juice and cook until tender-crisp. Stir in turkey and
apple; cook until turkey is heated through. Remove from heat.
2.) Fill
each pita with some of mixture; drizzle with yogurt. Serve warm.
Morrocan Pumpkin Soup
1 cup dry chickpeas
3 Tbsp olive oil
2 leeks, chopped
8 cups broth or bullion
2 1/2 lbs cooked, mashed pumpkin
2-4 Tbsp sugar or honey
2 tsp ground cinnamon or one cinnamon stick
1/8 tsp ground allspice
2 tsp salt
Ground black pepper to taste
Take one cup of
dried, washed chickpeas and soak overnight.
Cooked chickpeas 1 1/4 hours.
Or, use 2 cups canned chick peas.
Heat the oil in a large
saucepan over med-low heat. Add the leeks or onions and saute
until soft and translucent, 5 to 10 min.
Combine the broth, pumpkin,
chickpeas, sugar, spices, salt and pepper. Heat until boiling
point. Reduce heat to low, and simmer.
If using the cinnamon stick,
simmer for 15 minutes and discard stick.
Check for seasonings. Combine
with cooked leeks or onions.
Apple-Cabbage Ravioli
with Bacon and Thyme Broth
Homemade ravioli is a
great family project - set up an assembly line with one
person rolling and measuring, another filling the
ravioli, and another (kids preferred) trimming with a
speedy pastry wheel. Once made, ravioli can be frozen
until minutes before serving. NOTE: To make this recipe
more quickly, substitute wonton wrappers for ravioli
dough and proceed from step 2.
Ravioli Dough
2 cups all-purpose flour
1/2 cup cornstarch
1/2 teaspoon salt
1/4 cup water
2 large eggs
2 tablespoons vegetable oil
Apple-Cabbage Filling
2 tablespoons butter
1 cup finely chopped onion
2 cups finely chopped green cabbage
1/2 cup water
1/4 teaspoon salt
1 Golden Delicious Apple, peeled, cored, and grated
1/2 cup ricotta cheese
1 large egg white, beaten
Bacon and Thyme Broth
4 ounces thick-cut bacon coarsely chopped
2-1/2 cups water
1 large cube chicken bouillon
2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
1-1/2 tablespoons cornstarch dissolved in 1 tablespoon
cold water
1.) Prepare
ravioli dough: In a large bowl combine flour, cornstarch and
salt. In measuring cup, beat together water, eggs and oil. Pout
egg mixture into flour mixture and beat until dough forms. This
can also be done in a food processor. Divide dough into
quarters, wrap in plastic and let rest while preparing filling.
2.) To
prepare apple-cabbage filling, heat butter in large skillet. Add
onion and sauté until golden. Add cabbage, water, salt and
pepper to onion mixture; cover and simmer 10 minutes, stirring
occasionally, Add apple to mixture, cover, and cook 7 to 8
minutes or until apple softens. Remove filling mixture from
heat, stir in ricotta and set aside until cool enough to handle.
3.) To make
ravioli, line two baking sheets with clean cloths; dust cloths
generously with flour. On lightly floured surface, roll out one
quarter ravioli dough to a thin (1/16 inch) 9-inch square. Brush
square with egg white and cut square into thirds, creating nine
3-inch squares. Place 2 teaspoons apple-cabbage filling in
center of each square. Fold top corner of each square over
filling to meet opposite bottom corner, creating a triangle.
Pinch seam sides of triangle to seal completely. With knife or
pastry wheel, trim edges slightly. Place ravioli on
cloth-covered baking sheet. Repeat rolling, cutting, and filling
with remaining dough. Dust tops of ravioli with flour, and
refrigerate, uncovered, at least 1 hour. (To freeze ravioli,
arrange in a single layer on floured sheet and place in freezer
until frozen; store in sealed plastic bags for up to 3 weeks. If
cooking from frozen, increase cooking time 2 to 3 minutes.
4.) Just
before serving, prepare bacon and thyme broth; In deep skillet,
cook bacon until crisp. Remove bacon and set aside. Drain fat
from skillet, add water and bring to boil. Stir in bouillon cube
in thyme, reduce heat and simmer 5 minutes. Stirring, add
cornstarch mixture to bouillon mixture. Bring to boil and stir
constantly until mixture thickens,. Remove from heat and add
reserved bacon; set broth aside while ravioli cooks. In large
pot, bring 3 quarts water to boiling; add ravioli an cook 5 to 7
minutes or until tender. Drain, divide among serving bowls or
deep plates and ladle bacon and thyme broth over all. Garnish
with fresh thyme sprigs, if desired, and serve.
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