Beef Tagine with Butternut Squash

I learned that I like butternut squash this fall.  I may try this in my crockpot.  I love my crockpot with the timer on it.  It's great to not cook things into oblivion.   I also have no idea why you couldn't use chicken in this recipe in place of the beef.  I may give it a try and report back.

 I think I will serve this with brown rice.  I am not sure if I will be able to sell couscous to Chris-Chris.  Hahahaha!

2 tsp. paprika
1 tsp. ground cinnamon
3/4 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. crushed red pepper
1/4 tsp. freshly ground black pepper
1 (1lb) beef shoulder roast or petite tender roast, trimmed and cut into 1 inch cubes
1 tbsp. olive oil
4 shallots, quartered
4 garlic cloves, chopped
1/2 C. lower sodium chicken broth
1 14.5oz. can of no salt added diced tomatoes
3 C. butternut squash, cut into 1 inch cubes
1/4 C. chopped fresh cilantro

Combine the first 6 ingredients in a medium bowl.  Add beef; toss well to coat.

Heat oil in a Dutch oven over medium high heat.  Add beef and shallots; cook 4 minutes or until browned, stirring occasionally.  Add garlic; cook 1 minute, stirring frequently.  Stir in broth and tomatoes; bringing to a boil.  Cook 5 minutes.  Add squash; cover, reduce heat and simmer 15 minutes or until squash is tender.  Sprinkle with cilantro.

Pork Tenderloin with Red and Yellow Peppers

This recipe calls for anchovies...yeah, I'll be leaving those out.  I will also have to leave out the olives (the suggested substitute)  Chris won't eat those.  This is another recipe from Cooking Light and the photograph is lovely and colorful.  I am sure this will be delicious served with mashed potatoes or noodles.

1 (1lb.) pork tenderloin, trimmed and cut crosswise into 1 inch thick medallions
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 tbsp. olive oil
1 1/2 tsp. chopped fresh rosemary, divided
4 canned anchovey fillets, drained and mashed
3 garlic cloves, thinly sliced
1 red bell pepper, cut into 1 1/2 inch strips
1 yellow bell pepper, cut into 1 1/2 inch strips
2 tsp. balsamic vinegar

Heat a large skillet over medium high heat.  Sprinkle pork with salt and pepper.  Add oil to pan; swirl to coat.  Add pork to pan; cook for 5 minutes.  Reduce heat to medium; turn pork over.  Add 1 tsp. rosemary, anchovies, garlic, and bell peppers; cook 7 minutes or until peppers are tender and pork is done.  Drizzle with balsamic.  Top with remaining 1/2 tsp. rosemary.

Lemony Chicken Saltimbocca

I had chicken saltimbocca for the first time on a trip to Yellowstone and LOVED it.  I've ordered other places since.  I am going to try making this myself.  This is from Cooking Light Magazine so I am guessing it will be WW friendly which is good because I am spending quality time with the WW program these days.  I won't have decent fresh sage until deep into spring but I dried some of what I grew late summer and will use that in the meantime.

4 chicken cutlets
1/8 tsp. salt
12 fresh sage leaves
2oz. very thinly sliced prosciutto, cut into 8 thin strips
4 tsp. olive oil, divided
1/3 C.  low sodium chocken broth
1/4 C. fresh lemon juice
1/2 tsp. corn starch
Lemon wedges (optional)

Spinkle the chicken evenly with salt.  Place 3 sage leaves on each cutlet; wrap 2 prosciutto slices around each cutlet, securing sage leaves in place.

Heat a large skillet over medium heat.  Add 1 tbsp. oil to pan, and swirl to coat.  Add chicken to pan; cook for 2 minutes on each side or until done.  Remove chicken from pan; keep warm.

Combine broth, lemon juice, and corn starch in a small bowl; stir with a whisk until smooth.  Add cornstarch mixture and the remaining 1 tsp. olive oil to pan; bring to a boil, stirring constantly with a whisk.  Cook for 1 minute or until slightly thickened, stirring contantly with a whisk.  Spoon sauce over chicken.  Serve with lemon wedges, if desired.

Make Your Own Vanilla...

This is worth a try because after all, I have nothing but spare time.  LOL  This sounds like I would start with a trip to The Container Store, or Penzeys for some tightly sealed bottles.  Start with 1/2 C. vodka and a vanilla bean.

Split the bean lengthwise and with a sharp paring knife, scrape the inside the pod to loosen the seeds.  Let them soak at room temperature for 1 to 2 months.  Store in the refrigerator where it will last for 1 year.

Kitchen Sink Potato Salad

This recipe lives up to its name.  Looking over the recipe, I can think of a few other things I may add or switch out.  I also think this may be something we make for the upcoming January birthday party.  We're going to try and replicate a summer BBQ meal and potato salad would work well as a side.

4lbs potatoes, peeled and cut into cubes
5 C. chicken broth

Dressing:
3 tbsp. Dijon style mustard
1 tbsp. lemon juice
1 tsp. sugar
1/2 C. olive oil
1/4 C. mayonnaise
1 tsp. mustard powder
1/2 tsp. whole celery seed
1-2 tsp. salt to taste
1/2-1 tsp. pepper to taste

1 tbsp. minced dill pickle
1/2 C. minced red onion
4 green onions, sliced
3/4 C. chopped celery
1 C. chopped bell pepper
2 hard boiled eggs, chopped
1/3 C. pimento stuffed green olives, chopped
1/3 C. black olives, chopped
1/2 C. pickle relish
4 slices bacon, cooked and crumbled

Bring the chicken broth to a boil in a large pot.  Add the potatoes and cook until just done, about 10 minutes.  Drain and place in a large bowl.  In a separate bowl, whisk together the mustard, lemon juice, sugar, olive oil, mayonnaise, mustard powder, celery seed, salt and pepper.  Add the dressing to the potatoes and gently toss to coat.  Add the remaining ingredients and stir gently to combine.

Grilled Nectarines w/ Feta

If you've read this blog or let's be honest, simply a post or two, you know we like summer and we love to grill.  As I type this we are smoking a brisket indoors because it's 22 degrees outside and I am not going to make poor Chris hang around outside for umpteen hours while the brisket smokes.  Let's just say, it's a shame I cannot convey the smell in my house through this laptop.  Anyway, back to grilling.  I have wanted to try grilling fruit forever.  Once nectarines come into season, we're going to try this.  My mouth is watering just thinking about it!

4 nectarines, halved and pitted
1 C. coarsely crumbled feta cheese
Melted butter for basting

Prepare barbecue (medium high heat).  Brush nectarines with butter.  Grill nectarines, cut side down, until grill marks appear; about 4 to 5 minutes.  Turn nectarines over.  Sprinkle with cheese, then pepper.  Grill until grill marks appear on the bottoms, about 4 to 5 minutes.  Enjoy!

Toasted Sesame Seed Sugar Cookies

I am going through some of my old cooking magazines and taking out the good recipes.  Then I will make a large deposit in my recycle bin.  I need to keep the recycle truck drivers busy for the next couple of weeks!  These look really good and I think instead of drizzling the melted chocolate on them, I may dip them.  We'll see what happens.

2 3/4 C. flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
1 C. butter, softened
1 1/2 C. sugar
2 eggs
1 tsp. vanilla
2 jars (1.62oz. each) McCormick Toasted Sesame Seeds (or use plain sesame seeds and toast them yourself)
2 oz. bittersweet baking chocolate, melted

Mix flour, cream of tartar, baking soda and salt.  Beat butter with electric mixer, on medium speed until light and fluffy.  Add sugar, beat until well blended.  Beat in eggs and vanilla.  Gradually beat in flour mixture and 1/4 C. of the sesame seeds on low speed.

Refrigerate dough 2 hours or until firm.  Shape into 1 inch balls.  Roll in remaining sesame seeds.  Place 2 inches apart on ungreased baking sheets.

Bake in a preheated 400 degree oven for 6 to 8 minutes or until lightly browned.  Cool on baking sheets for 1 minute.  Remove to wire racks; cool completely.  Drizzle cookies with melted chocolate.  Let stand until chocolate is set.