Recipes from Dinner

Turkey Chili from Mindy

1 tbsp oil

1 pound ground turkey 

1 cup chopped onion

2 cans (14.5 oz each) diced tomatoes 

1 can (15-16 oz) chili beans in sauce undrained. I use Magic Chef Chili Starter- sometimes found at Price Chopper or I order on Amazon.it comes in mild or medium, which I prefer.

1 can (4oz)chopped green chilies drained

1/2 cup water

1 tbsp sugar

1 tsp cumin

2 tsps chili powder 

1/2 tsp salt

Heat oil and cook turkey and onion over medium heat until turkey isn’t pink. Drain

Mix turkey and all remaining ingredients in crock pot

Cook on low 8-10 hours or high 4-5 hours 

Serve with cooked rice

Lexi's Stuffed Acorn Squash with Barley and Beet Salad Recipes October 2015

Stuffed Acorn Squash with Barley

(From The America’s Test Kitchen Healthy Family Cookbook)

Serves 4

2 small acorn squash, halved and seeded

2 tsp olive oil

Salt and pepper to taste

¾ cup pearl barley, rinsed and drained

1 onion minced

1 fennel bulb, tops discarded, halved, cored and chopped fine

(6 cloves garlic – I omitted this)

1 tsp minced fresh thyme

1 tsp ground coriander

1 cup grated parmesan cheese

2 TBSP minced fresh parsley

2 TBSP pine nuts, toasted

4 tsp balsamic vinegar

Preheat oven to 400, line a baking sheet with foil and spray lightly with vegetable oil spray

Brush the cut side of squash with 1 tsp oil, season with salt and pepper, and lay cut side down on the prepared baking sheet. Roast until tender 45 – 55 minutes. Remove the squash from the oven and increase temperature to 450 degrees.

Meanwhile, bring 3 quarts water to boil, stir in barley and ¼ tsp salt. Return to a boil then simmer and cook until tender, 20 – 25 minutes. Drain and set aside.

Wipe the saucepan dry and add remaining tsp oil, onion, and fennel. Cover and cook over medium-low heat, stirring occasionally, until the vegetables are softened (8 – 10 min). Stir in the thyme, coriander (garlic) and cook until fragrant about 30 seconds.

Off the heat, stir in the cooked barley, ¾ cup of the parmesan cheese, parsley and pine nuts. Season with salt and pepper to taste.

Flip the roasted squash and scoop out the flesh, leaving 1/8 inch flesh in each shell. Gently fold the squash into the barley mixture, then mound the mixture into the squash shells (about 1 cup filling per shell).

Sprinkle with the remaining ¼ cup parmesan and bake until the cheese is melted (10 min). Drizzle with the balsamic vinegar and serve.

Roasted Beet Salad

2 pounds beets

1/3 cup Feta Cheese

3 TBSP Candied Walnuts

Dressing:

                  1/3 cup olive oil

                  1/4 cup water

                  4 TBSP lemon juice

                  1-2 tsp fresh minced thyme

                  2 TBSP Fresh mint chopped

                  Salt and pepper    

Salad Greens or Baby Spinach, washed and ripped into bite sized pieces (I add more ripped mint and thyme to the greens)

Preheat oven to 400. Wrap beets in foil individually and place on a baking sheet. Roast the beets until tender (peel back foil and poke with a skewer to check) 45 – 60 minutes. Carefully open the foil packets (watch for rising steam). When beets are cool enough to handle, rub off the skins using a paper towel. Slice the beets into bite size wedges.

While the beets are roasting, make the dressing (whisk all ingredients).  Add the sliced beets to the dressing, toss to coat and let cool to room temperature. I let the beets soak in the dressing until I am ready to assemble the salad.

Assemble the salad:

                  Put greens in bowl, pour a small amount of the dressing from the beets and toss to lightly coat. Mound the beets in the center of the bowl.  Put the feta and nuts around the beets. ENJOY!

From Chrysanne's Festive Mexican Dinner

Leche Flan

Syrup:
¾ cup sugar

Custard:
8 large egg yolks
1 can (12 oz.), evaporated milk
1 can (14 oz.), sweetened condensed milk
1 tsp. vanilla extract

1. Preheat oven to 350˚. Melt sugar in a medium skillet over medium-low heat. Stir as needed to help dissolve any clumps. Remove from heat when amber/caramel colored (3–4 minutes). Immediately pour into a 9” pie plate, 8” round cake pan, or custard cups, tilting to completely cover the bottom of surface with the caramel. Set aside to cool.

2. Whisk all custard ingredients together. Pour over hardened sugar syrup.

3. Place pie plate or custard cups in a large, shallow, and very sturdy roasting or baking pan, and loosely cover with foil. Move to oven and carefully add hot water to achieve a 1” depth in pan, or the amount of water that is halfway up the side of the flan dish.

4. Bake for 45–60 minutes or until center is just set (mixture will jiggle). Individual cups will bake in about 25 minutes, depending on their size.

5. Very carefully remove the pan with the flan. Remove the flan dish(es) from the water to a rack and allow to cool for about 1 hour. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

6. Serve cold. Run a dull knife around the flan to loosen from pan or custard cups and invert into a rimmed dish that can hold the syrup. Garnish with raspberries or a sliced strawberry and mint.

From Lexi's Fabulous Holiday Cookie Collection:
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Chocolate Carmel Chews from Rose’s Christmas Cookies by Rose Levy Beranbaum

Carmel:  1 cup sugar

                  ½ cup corn syrup

                  1 ½ Tablespoons butter

                  ¾ cup heavy cream

                  1 teaspoon vanilla

Grease a 2 cup heatproof (pyrex) measuring cup.  In a medium sauce pan combine the sugar and corn syrup and cook over medium-low heat, stirring constantly, until boiling. Stop stirring and continue boiling until the mixture carmelizes to a deep amber (370 degrees on a candy thermometer).  Immediately remove the pan from the heat and add the butter and cream (pour in the cream gradually to avoid splattering).  Lumps will form but they will dissolve with further cooking.  Return the carmel to the stove and continue boiling on medium-high heat for 1 ½ minutes (240 degrees).  Immediately pour the carmel into the prepared measuring cup and allow to cool at least 10 minutes.  Add vanilla.  The caramel can be stored in the refrigerator and reheated in the microwave when you need it.

Cookie Base:

                  1 cup flour

                  1 cup quick oats

                  ¾ cup light brown sugar

                  ½ teaspoon baking soda

                  12 Tablespoons salted butter melted

                  2 (3 ounce) bars of bittersweet or semisweet chocolate – chopped into ½ inch pieces

                  1 cup walnuts coarsely chopped

In a large bowl mix the flour, oats, brown sugar and baking soda.  At low speed beat in the melted butter.  Scrape the mixture into a 9 X 13 pan (grease only the sides of the pan to keep the caramel from sticking), and pat the mixture to coat the bottom of the pan.  Bake at 350 for 10 minutes.  Remove the pan from the oven and evenly sprinkle on the chocolate pieces and walnuts.  Drizzle the caramel mixture on top and return to the oven for 20 minutes or until bubbling (the caramel will bubble and coat most of the surface).  Allow the chews to cool completely in the pan on a wire rack.  Use a small spatula to dislodge the sides and invert the chews onto a plastic wrap covered cookie sheet.  Reinvert onto a cutting surface and cut lengthwise into 4 strips (2 inches wide each), then crosswise into 8 strips.  Place on paper towels for at least 15 minutes to absorb the excess butter.  

Cashew Puffies from Rose’s Christmas Cookies by Rose Levy Beranbaum

1 ½ cups unsalted, roasted cashews, coarsely chopped

2 cups flour

¾ teaspoon baking powder

¾ teaspoon baking soda

¾ cup plus 2 Tablespoons light brown sugar

½ cup salted butter

1 large egg

1 teaspoon vanilla

½ cup sour cream

Soften the butter.  In a small bowl sift together flour, baking powder and baking soda.  Add the cashews and set aside.  Cream the butter and sugar until light and fluffy.  Bead in the egg and vanilla – then add the sour cream until incorporated.  Gradually beat in the dry ingredients until just blended.  Drop by teaspoons on greased cookie sheets.  Bake at 375 for 10 – 15 minutes or until golden brown.  Cool for a few minutes on cookie sheets, then transfer to a wire rack to cool completely.

Cindy's Chocolate Chip Cookies

Cream together
1/2 lb butter
6 oz white sugar
6 oz lt brown sugar

Add:
2 eggs
2t vanilla

Mix together:
12 oz flour
1t baking soda
pinch salt

Slowly mix flour mixture into creamed mixture with 3 C chocolate chips

Bake at 350 degree oven (10-12 minutes) or 340 degree convection oven (18 minutes)

Balsamic-Braised Chicken with Swiss Chard

from America's Test Kichen Slow Cooker Revolution

Ingredients:

1 TBSP extra-virgin olive oil

1 onion, minced

5 tsp. minced fresh thyme

1 TBSP tomato paste

3 garlic cloves, minced

1 anchovy fillet, rinsed and minced

1/4 tsp. red pepper flakes

3 TBSP all-purpose flour

1/2 c. balsamic vinegar

1 (14.5 oz.) can diced tomatoes, drained

1/2 c. low-sodium chicken broth

1/4 c. dry red wine

2 bay leaves

12 (6 oz.) bone-in chicken thighs, skin removed, trimmed

6 oz. Swiss chard, stems removed and leaves sliced 1/2 in. thick

Directions:

1.  Heat oil in 12-in. skillet over medium-high heat until shimmering.  Add onion, thyme, tomato paste, garlic, anchovy, and red pepper flakes and cook until onion is softened and slightly brown, 8-10 minutes.  Stir in flour and cook 1 minute more.

2.  Slowly whisk in vinegar, scraping up any browned bits and smoothing out any lumps.  Cook until slightly reduced, about 3 minutes.  Transfer to slow cooker.

3.  Stir tomatoes, broth, wine, and bay leaves into slow cooker.  

4.  Season chicken with salt and pepper and nestle into slow cooker.  Cover and cook until chicken is tender, 4-6 hours, on low.

5.  Gently stir in chard, cover, and cook on high until tender, 20-30 minutes.  

6.  Transfer chicken to platter and tent loosely with foil.  Let braising liquid settle 5 minutes, then skim fat from surface using large spoon.  Discard bay leaves.  Season with salt and pepper to taste.  Serve with sauce spooned over each chicken piece.    Serves 6-8.