Coconut Collard Greens with Roasted Kabocha Squash and Quinoa

This is an amazing gluten-free, vegan meal for those of us who don't particularly care if our food is gluten-free or vegan (just great tasting!).

INGREDIENTS:

• 1 1/2 c. kabocha squash*, peeled and cubed
• 1-2 T. coconut oil, melted and divided
• coarse ground sea salt and pepper
• 1/2 c. sweet onion, chopped
• 1 bunch collard greens, cleaned, trimmed from stem and chopped
• 1 can coconut milk (full or reduced fat)
• 1 T. tamari or soy sauce
• 1-2 t. brown sugar or maple syrup (optional)
• 1/2 t. freshly grated nutmeg
• 2 T. unsweetened coconut, toasted
• 1 cup of quinoa

DIRECTIONS: 
1. Preheat oven to 425 degrees.
2. Cook quinoa according to package directions.
3. Toss peeled and cubed squash with a pat of coconut oil and place on a baking sheet.


4. Roast for 20-25 minutes, stirring at least once halfway through.
5. Place a deep skillet or pot over medium high heat and add remaining coconut oil.  Sauté onion until starting to soften and brown, about 4-5 minutes.  Add collard greens that have been trimmed from the stem and cut into 1×2 inch strips.  Toss to coat with coconut oil, adding slightly more if necessary.
6. Pour in coconut milk, tamari or soy sauce, brown sugar or maple syrup, if using and nutmeg.
Bring to a low boil, then lower heat and simmer for 15-20 minutes, or until greens have softened but are still vibrant.
7. Add roasted squash to greens and place in a serving dish.
8. Top with toasted coconut flakes.

**I have to thank a few people for this recipe. First, my friend Sunny Mancuso, who advertised it on Facebook. And secondly, Mama Pea from this website: http://peasandthankyou.com/2012/02/06/coconut-collard-greens-with-roasted-kabocha-squash/ 

Butternut Squash-Pear Bisque

Ingredients:

- 2 tbsp. butter
- 1 med. onion, diced
- 1 medium butternut squash (about 2 pounds), peeled, seeded, and cut into 1-inch chunks
- 1 large Anjou pear, peeled, halved, cored, and cut into chunks (**NOTE: I use two pears when I make this)
- 1 parsnip or carrot, peeled and cut into chunks (I use a carrot -- it adds more flavor)
- 1 quart homemade or canned chicken broth
- 1 bay leaf
- 1 tbsp. honey
- 1/2 tsp. dried thyme
- Salt and freshly ground black pepper to taste
- 1/2 cup heavy (whipping) cream


Directions:

1. In a large pot, melt the butter over medium heat.  Add the onions and saute until translucent, 8 minutes.  Add the squash, pear, and parsnip and saute for a few minutes longer.  Raise the heat to high and add the broth, bay leaf, honey, and thyme.  Season lightly with salt.  Bring to a boil, reduce the heat to low, and simmer until the squash is very soft, about 15 minutes.  (**NOTE: At this point, I let it cool for about 5-10 min.)

2. Remove the bay leaf and let the soup cool slightly.  Working in 2 or 3 batches, in a blender or food processor fitted with the metal blade, process the soup to a smooth puree.  Alternatively, use an immersion blender to puree the soup in the pot.  Return the soup to the pot if necessary and stir in the cream.  Taste and adjust the seasoning with salt and pepper.  Stir over low heat until the soup is hot throughout.  Ladle into bowls and garnish with cheese or croutons.  Serve immediately.

Creamy, Light Macaroni and Cheese

Hands-on time: 1 hr.
Total time: 1 hr., 25 min.
Serves: 8


Ingredients:

- 3 cups cubed peeled butternut squash (about 1 [1 pound] squash)
- 1 1/4 cups fat-free, lower-sodium chicken broth
- 1 1/2 cups fat-free milk
- 2 garlic cloves
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp fat-free Greek yogurt
- 1 1/4 cups (5 oz) shredded Gruyere cheese
- 1 cup (4 oz) grated pecorino Romano cheese
- 1/4 cup (1 oz) finely grated fresh Parmigiano-Reggiano cheese, divided
- 1 pound uncooked cavatappi
- Cooking spray
- 1 tsp olive oil
- 1/2 cup panko (Japanese breadcrumbs)
- 2 tbsp chopped fresh parsley

Directions:

1. Preheat oven to 375 F.

2. Combine squash, broth, milk, and garlic in a medium saucepan; bring to a boil over medium-high heat.  Reduce heat to medium, and simmer until squash is tender when pierced with a fork, about 25 minutes. Remove from heat.

3. Place the hot squash in a blender.  Add salt, pepper, and Greek yogurt.  Remove the center piece of the blender (to allow steam to escape); secure blender lid on blender.  Place a clean towel over opening in blender lid (to avoid splatters).  Blend until smooth.  Place hot blended squash mixture in a bowl; stir in Gruyere, pecorino Romano, and 2 tbsp Parmigiano-Reggiano.  Stir until combined.

4. Cook pasta according to package directions, omitting salt and fat; drain well.  Add pasta to squash mixture, and stir until combined.  Spread mixture evenly into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.

5. Heat oil in a medium skillet over medium heat.  Add panko, and cook for 2 minutes or until golden brown.  Remove from heat; stir in remaining 2 tbsp. Parmigiano-Reggiano cheese.  Sprinkle evenly over the hot pasta mixture.  Lightly coat topping with cooking spray.

6. Bake at 375 F for 25 minutes or until bubbly.  Sprinkle with parsley, and serve immediately.


**Thanks to the September 2011 issue of Cooking Light magazine for this fabulous recipe!

Strawberry-Rhubarb Pie

It's almost summertime again, and it's time to break out the fruit and bake pies!  Here's a recipe I made today.  I added too much fruit, so it went overboard during the baking process and turned to slop...but it was amazingly tasty slop. **Note to self: add a few more "test sessions" before releasing to the public.  :)

 

 

 

 

 

 

 Ingredients

Crust:

• 2 cups all-purpose flour, plus additional flour as needed, up to 1/4 cup
• 1/2 cup cake flour (recommended: Soft As Silk)
• 3 teaspoons sifted powdered sugar
• 1/2 cup butter-flavored shortening (recommended: Crisco)
• 1/4 cup salted butter
• Pinch salt
• 1 egg
• 2 teaspoons vinegar
• 1/4 cup ice cold water

Filling:

• 2 1/2 cups chopped red rhubarb, fresh
• 2 1/2 cups de-stemmed, washed and cut strawberries (in larger pieces)
• 1 1/2 cups sugar (1 1/4 cups for high altitude)
• 2 tablespoons minute tapioca
• 1 tablespoon all-purpose flour
• 1/2 teaspoon lemon zest
• 1/2 teaspoon lemon juice
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 3 tablespoons butter, cubed small
• 1 egg white beaten with 1 teaspoon water
• Large granule sugar

Crust Preparation:

Directions

Using 2 pastry blenders, blend the flours, sugar, shortening, butter and salt. Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put dish in refrigerator to chill.

Preheat oven to 425 degrees F.

Filling Preparation:

Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively. Also, you can use a pie bird for extra decor. Let cool before serving. 

Thank you to http://www.foodnetwork.com/recipes/food-network-challenge/grandmas-strawberry-rhubarb-pie-recipe/index.html for this amazing recipe!!

Romano's Macaroni Grille Vodka Rustica Chicken

INGREDIENTS:
(Gratinata Sauce)
3 tbsp. butter
2 tbsp. garlic, minced
3 tbsp. marsala wine (I didn't have any, so I used cranberry juice) :)
2 cups heavy cream
1 cup grated Parmesan chese
1/2 cup milk
1/4 cup vodka
1/4 cup water
1/2 tsp chicken bouillion
1 tbsp. cornstarch
1 tbsp Dijon mustard (I didn't have any, so I used ground mustard)
2 tsp fresh rosemary, minced
1/2 tsp salt
1/2 tsp fresh thyme, minced
1/4 tsp cayenne pepper, ground
1 lb. cooked penne rigate
12 medium shrimp, peeled and deveined
2 boneless, skinless chicken breasts
1/2 cup prosciutto, thick-sliced, chopped (I hate prosciutto, so I omitted this altogether)

(Topping)
3 tbsp grated Parmesan cheese
1 1/2 tsp paprika (I didn't have any, so I used 1/2 tsp cayenne pepper)

PREPARATION:

Preheat BBQ grill to high (I don't have one, so I browned my chicken on the stove...a BBQ would have made everything so much better!)

Prepare gratinata sauce by melting 3 tbsp. of butter over medium/low heat.  Add garlic and sweat it for about 5 minutes.  Be sure the garlic doesn't brown.  Add the marsala wine and cook for another 5 minutes.  Add the remaining ingredients for the sauce and whisk until smooth.  Bring mixture to a simmer and keep it there for 10 minutes or until it's thick.  Cover sauce and remove from heat.
Cook pasta following directions on the package.  You want the pasta tender, but not mushy (al dente).  Strain pasta and set it aside when it's done.

Pound the thick end of chicken breast with a kitchen mallet to make them a uniform thickness.  Rub chicken with olive oil, then sprinkle on a bit of salt and pepper.  Spear the shrimp on skewers (6 per skewer would work fine), then rub them with oil, and sprinkle with salt and pepper.  Grill chicken for 5-6 minutes per side.  Grill shrimp for 2 minutes per side.  When chicken is done, slice each breast into strips.

Preheat oven to 500 degrees.  Build each dish in a large, shallow baking dish.  Or you can use a 9-inch glass or ceramic pie plate.  Load 3 cups of pasta into each baking dish.  Add one quarter of the chicken, 3 shrimp, and 2 tbsp of prosciutto onto each serving.  Spoon 3/4 cup of gratinata sauce on each serving and toss to coat.  Combine 3 tbsp. of grated Parmesan cheese with 1 1/2 tsp paprika, then sprinkle about 1 tbsp. of this mixture over the top of each serving.  Bake the dishes for 10-12 minutes, or until tops begin to brown.  Arrange 3 pimentos on the top of each serving, then jab a sprig of rosemary into the center, and serve.

**Nota bene: Don't like vodka?  Eliminate it entirely and have plain ol' (but still fabulous) Rustica Chicken!

Grilled Chicken Breasts Stuffed with Zucchini and Goat Cheese

Ingredients:

- 1 pound zucchini
- Salt
- 2 tbsp. extra-virgin olive oil, plus extra for brushing
- 1 medium onion, finely chopped (**Note from Sarah: I, of course, omitted icky onion from my recipe)
- 4 oz. goat cheese, at room temperature
- 3 tbsp. unsalted butter, at room temperature
- 1 large egg
- 2 tbsp. minced flat-leaf parsley
- 1/3 cup freshly grated Parmesan cheese
- 4 chicken breasts
- Herbes de Provence for sprinking

Directions:

1. Prepare a charcoal grill for a medium-hot fire, preheat a gas grill to medium-high, or preheat the oven to 375 F.

2. Shred the zucchini, sprinkle with salt, wrap in paper towels, and let stand for 15 minutes.  Squeeze the zucchini dry.  In a large skillet, heat 1 tbsp. of the oil over medium heat.  Add the zucchini and sauté until crisp-tender, 2 to 3 minutes; remove from the skillet and let cool.  In the same skillet, heat the remaining 1 tbsp. oil, add the onion, and sauté until translucent, about 5 minutes; remove from the heat and let cool.

3. In a small bowl, beat together the goat cheese and butter until blended.  Add the egg and beat until smooth.  Mix in the zucchini, onion, parsley, and Parmesan cheese.

4.  Using your fingers, loosen the skin from the chicken breasts, leaving on side attached, and force the zucchini stuffing underneath the skin of each breast.  Brush each stuffed breast with olive oil and sprinkle lightly with the herbes de Provence.

5.  Grill the chicken breasts directly over the heat, turning once, until opaque throughout and the juices no longer run pink, 15 to 20 minutes.  If using the oven, place the chicken in a roasting pan and bake for 25-30 minutes.  Serve at once.


This recipe comes from my favorite new cookbook -- check it out!  I promise you'll love it like I do!  (Ooooh, and Amazon is selling it for half of what I paid for my copy -- now you DEFINITELY have to get it!!)  Enjoy! 

Keta Salmon with Spice Rub

Ingredients:

- 1 package Orca Bay Salmon Fillets (fish must be thawed)

For rub mixture:

- 2 tbsp. brown sugar
- 2 tbsp. paprika
- 2 tbsp. kosher salt
- 1 1/2 tsp. black pepper
- 1/2 tsp. thyme
- ground coriander, pinch
- ground cumin, pinch
- cayenne pepper, dash

Directions:
- Heat olive oil and coat a non-stick pan over medium high heat.
- Season the fillets with rub mixture and place them in the pre-heated pan. Sear each side for 1-2 minutes.  Transfer fish to an oven-safe dish and place in a 350 F oven for an additional 3-4 minutes or until salmon just flakes with a fork.  Serve immediately.


NOTE: I got this recipe from the back of an Orca Bay Wild-Caught Keta Salmon Fillet package.