The sister threw down the gauntlet. Here’s another new dish. Third night in a row!
Still got the halloween pumpkin? Try this. Sounds kinda weird, but tasted pretty good!
- 3 cups 1 1/2-inch cubes peeled seeded sugar pumpkin or butternut squash (from about half a 2-pound whole pumpkin)
- 1 finely chopped seeded jalapeño (about 2 tablespoons)
- 12 8-inch-diameter flour tortillas
- 10 ounces feta cheese, crumbled
- 1 1/2 cups coarsely chopped fresh cilantro
- 2 limes, each cut into 6 wedges
Cook pumpkin in large saucepan of boiling salted water until tender but not falling apart, about 10 minutes. Drain and cool 10 minutes. While pumpkin is still warm, transfer to processor; puree until smooth. Stir in jalapeño; season with salt and pepper.
Divide pumpkin mixture equally among 6 tortillas (about 1/4 cup per tortilla) and spread evenly. Sprinkle feta over each. Top each with 1/4 cup cilantro and sprinkle with black pepper. Top with second tortilla.
Heat heavy large skillet over medium-high heat. Cook quesadillas until golden and dark char marks appear, about 1 minute per side. Serve with lime wedges.
We’ve consumed so much meat in the past few days. Fortunately, Sunday came and the farmers’ market loot convinced me to try some new recipes. Tonight’s veg, kale. Oh, and the attractive nuisance helped to cook!
I used the immersion blender in the pot to puree the kale. Only do this if you want to splatter green bits all over yourself, the stove, and the wall. I also think it scratched up the bottom of my Le Creuset a little bit. So, if there’s a next time, I’m going to stick to the blender or food processor. There might be a next time; this dish was pretty good. A little bland, but a sprinkle of salt fixed that, and the taste grew on us. Plus, we felt so healthy eating it. Points!
Melted Kale with Farro (Bon Appétit)
By Dan Barber
- 10 ounces semi-pearled farro* (1 1/2 cups)
- 1 1/2 pounds kale leaves, center ribs and stems removed
- 2 tablespoons olive oil
- 3 tablespoons finely chopped shallots
- 4 1/2 cups (or more) vegetable broth, divided
- 2 tablespoons chopped fresh chives
Bring large saucepan of salted water to boil. Cook semi-pearled farro until tender but still firm to bite, about 13 minutes. Drain farro and cool.
Cook kale in large pot of boiling salted water 1 minute. Drain. Transfer to bowl of ice water to cool. Drain. Squeeze out excess water. Coarsely chop kale.
Heat oil in large heavy saucepan over medium heat; add shallots and sauté until soft, about 3 minutes. Add cooked chopped kale. Increase heat to high and sauté 2 minutes. Add 4 cups broth and bring to boil. Reduce heat and simmer until kale is tender and almost all broth is absorbed, stirring often, about 25 minutes. Transfer kale mixture to processor; puree 1 minute. Return puree to same saucepan. Mix in farro. Add 1/2 cup broth. Season with salt and pepper. Thin kale and farro with more broth, if desired. Stir in chives.
Tired of the same old green beans? Try these!
Green Beans with Garlic, Lemon, and Parsley
By Sara Foster
- 1 1/2 pounds green beans, trimmed
- 2 tablespoons (1/4 stick) butter
- 2 tablespoons olive oil
- 2 large garlic cloves, minced
- 1/4 cup chopped fresh parsley
- 1 tablespoon grated lemon peel
Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Place beans in bowl of ice water to cool. Drain well.
Melt butter with oil in heavy large skillet over medium-high heat. Add garlic; stir 30 seconds. Add beans; sauté until heated through, about 5 minutes. Stir in parsley and lemon peel. Season with salt and pepper. Transfer to platter.
For the big day, the attractive nuisance’s favorite family recipe.
Chocolate Pecan Pie
- 1 pie shell
- 1 cup chocolate chips
- 2 eggs, slightly beaten
- 1 cup sugar
- 1/2 cup corn syrup
- 1/2 cup flour
- 1 stick melted butter, cooled
- 1 cup pecans
- 1 teaspoon vanilla
Sprinkle bottom of pie shell with chocolate chips. Combine eggs with sugar, corn syrup, and flour. Gradually mix butter, then nuts and vanilla. Pour carefully over chocolate chips.
Bake at 325 for one hour. Serve with whipped cream or ice cream!
And for the day after, Mark Bittman’s recipe to use up some of that leftover cranberry sauce.
Cranberry-Swirl Quick Bread
Combine 2 cups flour, 1 cup sugar, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda and 1 teaspoon salt in a food processor. Pulse in 4 tablespoons chilled butter. Add 3/4 cup buttermilk, 1 tablespoon orange zest and 1 egg and pulse just until combined. Pour into a greased loaf pan and swirl in 1 cup cranberry sauce with a knife. Bake at 350 until a toothpick inserted into the middle comes out clean, at least 45 minutes.