2010 Favorites

Bring it on, 2011!

I polished off 2010 with three days of traveling, gabbing, feasting, and laughing with my dearest college girlfriends. Traveling from five different states, we convene each year for our annual catch-up reunion: we sleep very little, talk round-the-clock, and eat copious amounts of delicious food.

I was dying to share a recipe with you for Toasted Almond and Lemon Brie, but we devoured it too quickly and I was too busy taking pictures of the girls to worry about photographing cheese. Unfortunately, I'm now realizing I can't I gush about the recipe without pictures for you to drool over.

Due to my food photo delinquency, I'm forced to kick off the new year with a "Top 10 of 2010" post. I know 2010 is history (yesterday was so long ago), but let this be a reminder of all the good things 2010 brought us...food-wise, that is (I'm not about to touch on such 2010 benefits as Lindsay Lohan entering rehab, or the entertainment value that an additional season of Jersey Shore provided).

APPETIZER: Roasted Pears with Cranberries, Walnuts and Blue Cheese--Perfect for an eating-at-your-desk lunch. Perfect for a fancy dinner party appetizer. This recipe satisfies your craving to feel like a posh-and-cultured Foodie...with only 5 ingredients and very little time.

FAVORITE MAIN COURSE: Spinach and Artichoke Lasagna--This filling main course is chunky with vegetables and tomato-based (forget the white creamy stuff that often characterizes restaurant interpretations of spinach + artichoke). With feta cheese sprinkled on top, you can't go wrong with this company-pleaser.

FAVORITE SIDE DISH: Butternut Squash Risotto--Roasted butternut squash, paired with peas and toasted walnuts, resulted in this creamy, autumn-happy risotto. It was my first risotto recipe, and I highly doubt I'll ever try a different one. I've found my golden child.

FAVORITE DESSERT: Brownie Pudding Cake--It's true, friends. This dessert simply takes the cake. It's my new favorite dinner party treat, and I expect it to re-appear several times throughout 2011.

FAVORITE BREAKFAST: Pumpkin Cinnamon Buns--Just when you thought it didn't get any better than a warm, yeast-based cinnamon bun for Saturday morning breakfast, I went and added pumpkin (and reduced the fat and calories!). This continues to be Adam's most-requested breakfast favorite.

What was your favorite part of 2010?

Potato Pancake Power

This weekend I tried my hand at a dish that's new to me: latkes.

With Hanukah in full-swing, Cooking Light did a feature article on latkes (Jewish potato pancakes) in their latest holiday issue. Seeing as I'm not Jewish, I've never been fortunate enough to taste an authentic latke before, but Cooking Light's recipes looked incredibly enticing.

And let's face it: who doesn't love crispy potatoes?

Since I'm never one to shy away from a cooking challenge, I completely by-passed the "Classic Latke" recipe and went straight to the non-traditional feature: "Curried Butternut Squash and Potato Latkes with Apple Salsa."

The result: Pure potato bliss. I was one starch-happy woman after that dinner.

The seasonings were fantastic--curry, coriander, cilantro, and cinnamon. Talk about a party in your mouth. I subbed in sweet potatoes for regular potatoes, which I definitely recommend (a little extra vitamin A and beta carotene never hurt anyone). And the apple-lime salsa is just not optional--it adds a wonderful sweet n' tart accompaniment to your potato-packed plate.

For those of you celebrating Hanukah this week, enjoy! And thank you for bringing such wonderful latke recipes to our tables.

Curried Butternut Squash and Sweet Potato Latkes with Apple-Lime Salsa

(a Cooking Light magazine recipe)

This recipe has already been marked as a favorite in our recipe notebook (Yes--On the first night we made it!). A word of caution: Our latkes had some trouble sticking together--perhaps because we used more grated potato than the recipe called for. If you experience the same difficulty, you may want to add an additional egg, or simply scramble it up into potato hash (which is what Adam ended up doing with the last batch).

Ingredients:

• 1 - 1/2 cups finely chopped apple
• 1 TBSP lime juice
• 1/4 cup finely diced onion
• 2 TBSP chopped fresh cilantro (we were out, so we used dried; I definitely recommend using fresh!)
• 1/8 tsp. salt
• optional: If you like hot foods, you can add a finely chopped serrano chile
• 3 cups shredded, peeled butternut squash
• 3 cups shredded, peeled sweet potato
• 1 cup finely chopped onion
• 6 TBSP flour
• 1 tsp. curry powder
• 1/2 tsp. salt
• 1/2 tsp. coriander
• 1/4 tsp. ground black pepper
• 1/8 tsp. cinnamon
• 2 - 3 TBSP fresh, chopped cilantro
• 1 large egg
• 1/4 cup olive oil, divided

Directions:

1) Combine apple and lime juice in a bowl. Add onion, 2 TBSP cilantro, 1/8 tsp. salt (and chile if you're using). Cover and chill.

2) Combine squash, potato, and onion in a colander. Drain for 30 minutes, pressing occasionally with the back of a spoon until barely moist. Combine potato mixture with 1/2 tsp. salt, flour, curry powder, coriander, pepper, cinnamon, cilantro, and egg. Toss well.

3) Heat a large skillet over medium-high heat. Add 4 tsp. oil to pan . Spoon 1/4 cup potato mixture into the pan and flatten slightly. Repeat to form about 5 latkes (or however many will fit in your pan). Saute 3 minutes on each side, or until golden brown and thoroughly cooked. Repeat until all of the potato mixture is gone. Serve with apple-lime salsa.

The Best Soup in the Whole World

As the days have started darkening much earlier, I'm less and less able to capture pictures of my food in the natural light.

The result? Sub-par food photos, lit only by my dinky dining room light.

Perhaps most importantly though, I also owe apologies to the delicious bowl of soup pictured here. He was so rich, so creamy, so bursting with flavor...he most certainly deserved a cover-model, natural-light photo that would highlight his best features.

Friends, I think I may have actually made the best soup in the world this week. Yes: the whole world.

Put your chili to rest. File away those bisque recipes. Forget the chowder. "The Best Soup in the Whole World" is otherwise known as "Roasted Butternut Squash and Apple Soup." I can't believe it's taken me this long to discover it.

I owe credit, of course, to Ina Garten for inspiring this ridiculously scrumptious combination: roasted butternut squash, roasted apples, and curry powder. Those three ingredients alone form the base for this super-simple, super-flavorful soup.

After you find "The Best Soup in the Whole World," there's not much left to say, is there?

Except, "I'm sorry my picture doesn't do you justice."

What's your favorite soup recipe?

Roasted Butternut Squash and Apple Soup

(adapted from a recipe in Ina Garten's Back to Basics Cookbook)

The curry powder and apples are what make this particular squash soup stand out from the rest. Ina suggests garnishing with chopped cashews (as I pictured here), but when I took the leftovers in my lunch, I ended up using toasted walnuts instead.

Ingredients:

• 1 large butternut squash, peeled and cubed
• 3 large apples, diced
• 1 onion diced
• a little olive oil
• 2 - 4 cups chicken or vegetable stock
• 1/2 - 3/4 tsp. curry powder
• Salt
• Ground black pepper

Directions:

1) Preheat oven to 425 degrees. Coat two large baking sheets with cooking spray.

2) Place squash, apples, and onion in a large bowl. Drizzle with a little olive oil, and season with salt and pepper. Stir to evenly coat. Place them in a single layer on the baking sheets, and roast for about 35 minutes (or until softened), tossing occasionally.

3) Meanwhile, bring the stock to a simmer in a small saucepan. Add the curry powder.

4) When the veggies are done, process them in a food processor with the stock (since I have a mini food processor, I did mine in 3 small batches--a little veggies, a little stock each time). Season with salt and pepper.

5) Serve with cashews (or toasted walnuts, as I later discovered!). Don't forget to thank Ina for introducing you to "The Best Soup in the Whole World."

Autumn Salad

In the midst of a season filled with so many warm casseroles and pumpkin desserts, last night I was craving a big salad for dinner. Keeping with the season though, I opted for a Fall-themed salad.

Bring on the butternut, my friends. I made Ina Garten's "Roasted Butternut Squash Salad with Cider Vinaigrette."

Last week, I was fortunate enough to score her Back to Basics cookbook from a giveaway on Mads' blog. Since Ina Garten is pretty much my baking idol (Outrageous Brownies, anyone?), I was absolutely thrilled to find such an awesome surprise on my front porch.

I loved everything about this salad: apple cider dressing, toasted walnuts, and roasted butternut squash (my favorite!). For those of you who shy away from serving a salad as a main course to your family--be shy no more! We paired this dinner-plate salad with biscuits and jam for a filling, healthy Saturday night meal. (Don't be deceived though: we went out for ice cream at Coldstone Creamery afterwards).

As a side note, I completely recommend the Back to Basics cookbook to anyone who likes to cook. The delicious recipes are endless, the ingredient lists are short, and there are pictures to accompany every dish. We're making two more recipes from the book tonight :)

Are you an Ina Garten fan? Do you have a favorite recipe?

Roasted Butternut Squash Salad with Cider Vinaigrette

(a recipe adapted from Ina Garten's Back to Basics Cookbook)

I absolutely love this salad. I don't know what else to say. It's just that good.

Ingredients:

• 1 large butternut squash, peeled and cubed
• a little olive oil
• a drizzle of maple syrup
• salt and pepper to taste
• Dried cranberries
• 3/4 cup apple cider
• 2 TBSP cider vinegar
• 3 cloves garlic, minced
• 2 tsp. Dijon mustard
• Spinach, chopped and stemmed
• Toasted walnuts, chopped
• Grated Parmesan cheese

Directions:

1) Preheat oven to 400 degrees. Spray a baking sheet with cooking spray.

2) Place butternut squash cubes in a large bowl. Drizzle with just a little olive oil (1 TBSP?) and a little maple syrup (1 TBSP?). Sprinkle with salt and pepper to taste. Place squash in a single layer on baking sheet and bake for approximately 20 minutes, or until tender (Stir halfway through cooking time).

3) While the squash is roasting, make the dressing. Combine the apple cider, vinegar and garlic in a small saucepan over medium-high heat. Bring to a boil. Cook for 6 -8 minutes until cider is reduced to about 1/4 cup. Remove from heat and whisk in mustard, 1/2 tsp. salt and 1/2 tsp. black pepper. Drizzle a little olive oil in as well (about 1 - 2 TBSP).

4) Individually plate salads, layering spinach, squash, dried cranberries, walnuts, and cheese. Drizzle dressing over individual servings.

Thinking Outside the Butternut Box

I lucked into another butternut squash (three cheers for neighbors with successful gardens!), and subsequently was left with a major decision: What B-Nut recipe do I try next?

Overwhelmed with options ranging from savory soups to sweet pies, I finally settled on the next squash-a-licious recipe to grace the Hungry Spoon kitchen: Southwestern Stuffed Squash, courtesy of Erin at The Healthy Apron.

Although Erin's recipe calls for Acorn Squash, I've made some adaptations (through trial and definitely error!) to make it work with the good ol 'butternut.

I love this recipe, first and foremost, because it's original and unique...at least in the squash department. I typically associate squash recipes with seasonings like sage, thyme, and savory, or sweet potato seasonings like cinnamon, brown sugar, and nutmeg. As a result, my squash recipes often remind me of Thanksgiving. This isn't necessarily a bad thing (case in point: amazing risotto), but sometimes I want my squash sans Turkey-Day recollections. This recipe fits the bill-- a Southwestern flare with beans, cumin, a hint of chili powder. Love it!

Bonus: Not only does this recipe get you out of the traditional butternut box, but the ingredient list is short, and you most likely already have the them stocked in your kitchen. Shorter grocery list? I'm in!

Whatever your butternut craving is, be sure to indulge while you can...'tis the season for squash-a-licious treats. If you're feeling adventurous, push the sage and thyme to the back of the spice rack today--let's think outside the butternut box.

Southwestern Stuffed Butternut Squash

(adapted from Erin's recipe at The Healthy Apron)

*Erin's recipe actually calls for acorn squash, which is much easier and appropriate for stuffing. However, it worked fine with butternut with some modifications :)

Take advantage of squash season! This recipe offers a great recipe using pantry and fridge staples, and it serves two perfectly. Complete the meal with a side salad and homemade cornbread.

Ingredients:

• 2 butternut squash
• a little butter (or Smart Balance)
• water
• 1 small onion, sliced
• 1 tsp. cumin
• 1 tsp. chili powder
• Salt and pepper to taste
• 1 can (15 oz.) black beans, rinsed and drained
• 1/2 cup refried beans
• 1/2 cup salsa
• 1/2 cup shredded sharp Cheddar cheese
• Guacamole/avocado and diced tomatoes for topping

Directions:

1) Preheat oven to 3500 degrees. Cut squash in half, lengthwise, and scoop out the seeds. Lightly brush the tops of each squash half with butter or Smart Balance. Prepare your baking dish by pouring just a little water in the bottom of the dish--about 1/2 cup of water. Place the squash in the dish, butter side up, and cover with aluminum foil. Bake for 40 - 60 minutes (the time varies vastly depending on your squash. Check at 40 - 45 minutes to see if the squash is tender. You should be able to pierce it with a fork). When squash is just tender, remove from oven and set aside.

2) Meanwhile, heat a drizzle of olive oil in a skillet over medium heat. Add onion and cook until softened and lightly browned, about 5 - 7 minutes. During the last minute of cooking add cumin, chili powder, salt, and pepper to onion.

3) Combine onion with remaining ingredients to complete the stuffing mixture.

4) Now it's time to stuff your squash! You can simply stuff the small squash cavity with the stuffing, and serve the leftover filling on the side. Or, you can scoop out some of the squash to provide more cavity/space to put your stuffing (we scooped out some of the squash for more stuffing space--we also stirred some of the scooped-out squash into the stuffing mixture).

5) Once your squash is stuffed, sprinkle the top with additional cheese, if desired. Return squash to the oven and bake for an additional 10 minutes, or until heated through. Serve squash with guacamole/avocado, chopped tomatoes, and any extra stuffing mix on the side.

Autumn-in-a-Bowl

Oh, my. There's another Fall Fest going on in my kitchen tonight.

We're talking roasted butternut squash, toasted walnuts, and caramelized onions. Add this splendor-of-autumn mixture to whole wheat pasta. Did I mention the grated Parmesan?

Fall Foods: You bring me to my knees.

The latest issue of Clean Eating Magazine arrived in my mailbox last week. The Clean-Eating-Arrives-in-the-Mailbox Day is consistently a favorite in our house (it's the simple things in life, right?). Amongst endless mouth-watering seasonal recipes, I found one for Butternut Squash Lasagna with Toasted Walnuts and Caramelized Onions. Count me in!

Despite the alluring delicious-ness of this recipe though, I decided we needed something simpler for our humble dinner menu (Come on: Does anyone besides Martha Stewart really have time to whip up a lasagna after work?). As such, I eliminated the hallmark lasagna ingredients (ricotta, egg, marinara, etc.), and boiled this recipe down to it's basics. Clean. Simple. Irresistable.

Tastes like Autumn-in-a-bowl.

Adam went heavier on the pasta (his bowl is pictured), while I skimped on the pasta to leave more bowl-space for the squash...lots and lots of squash.

Friends, if you haven't hopped on the butternut bandwagon yet, it's not too late! Get to the grocery store, elbow your way to the squash bin, and load 'em up. These oddly-shaped gourds--and tonight's recipe--make me a very happy camper.

Whole Wheat Pasta with Roasted Butternut Squash, Caramelized Onions, and Walnuts

(when it's all said and done, this recipe was A Hungry Spoon creation; inspiration came from this month's Clean Eating Magazine)

This is the perfect Fall recipe. As noted above, I was so addicted to the squash n' walnuts, I barely left room for pasta in my bowl.

Ingredients:

• 12 oz. box of whole wheat penne pasta
• 1 butternut squash, peeled and cubed
• a little olive oil
• Salt and pepper to taste
• 2 onions, sliced
• 5 cloves of garlic
• 1/2 tsp. dried ground sage
• 1/3 cup chopped walnuts, toasted

Directions:

1) Preheat oven to 425 degrees. Spray a baking sheet with cooking spray.

2) In a large bowl, toss squash cubes with a small drizzle of olive oil (just a tad!). Season with plenty of fresh ground black pepper and salt to taste. Arrange squash cubes in an even layer on the baking sheet. Bake for 20 -25 minutes, until soft and cooked thoroughly. (Make sure you stir the squash every 10 minutes while it bakes!)

3) Cook pasta according to package directions.

4) Heat a little olive oil in a skillet over medium heat. Add onion and saute until well-browned and soft (about 10 minutes). Add garlic and sage and cook for another 2 - 3 minutes. Season with salt and pepper (if you like ground black pepper, it goes wonderfully with this dish!).

5) Pour pasta into individual serving bowls. Top each serving with the eater's desired amount of squash, onions, and walnuts. Top with grated Parmesan. (My husband, the forever Cheese-head, added a bit of grated Mozzarella as well).

6) Invite the neighbors over. It's Fall Fest at your house tonight!