Deep Fried...Something

Cheesy Butternut Squash Muffins

There are so many delicious combinations that come to mind when I think of muffins.  Lemon and poppyseed, apple and cinnamon, chocolate chip and more chocolate chips...and butternut squash and feta?!  I've never made savory muffins before, but I looked at the ingredients for this recipe and realized I liked everything that was in them so I decided to make them.  They came out pretty good, although it's still an adjustment for me to eat muffins and not have them be sweet.

Cheesy Butternut Squash Muffins

Ingredients:

• 2 Tablespoons olive oil
• 1 medium butternut squash, peeled, seeds removed, and cut into approximately half-inch cubes – you should have about 2 cups
• a sprinkling of salt and pepper
• a couple of handfuls of spinach, washed and chopped
• ¾ cup freshly grated Parmesan cheese
• ¾ cup crumbled (in large crumbles) feta cheese
• 2 teaspoons of whole grain mustard (German style)
• 2 eggs
• ¾ cup milk (I might also try this again with buttermilk, just for kicks)
• 2 cups regular flour (I bet you could also use a gluten-free flour blend with good results)
• 4 teaspoons baking powder
• 1 teaspoons salt
• coarsely ground black pepper

Directions:

1. Heat your oven to 425F. 
2. Toss the squash cubes with the olive oil and a sprinkling of salt and pepper.  Spread them in a single layer on a baking sheet and roast in the oven, stirring them up a couple of times, until they are tender through (easily pierced with a fork – I usually take one out, blow on it, and taste it to see if it’s done), and getting a little golden brown on the outside, about 15 minutes.
3. Remove from the oven and set aside to cool.
4. Turn the oven down to 405F. 
5. Grease a muffin tin well with oil or butter. 
6. In a large mixing bowl, stir together about two-thirds of the squash, the spinach, Parmesan, and ½ cup of the feta. 
7. In a small bowl, beat together the milk, eggs, and mustard until well combined.  Pour this into the bowl with the squash and spinach. 
8. Sprinkle the flour, baking powder, and 1 teaspoon salt onto the squash and wet ingredients mixture.  Gently stir this all together until just combined. 
9. Spoon the batter into the prepared muffin pan – it will fill the holes pretty generously. 
10. Sprinkle the tops of the batter-filled holes generously with freshly ground black pepper.  Then, press the remaining feta crumbles and squash cubes gently into the tops of the batter. 
11. Bake for 20 minutes, until the muffins are golden and a toothpick inserted into one comes out with no batter on it (it may come out with some melted feta on it, though!). 
12. Remove from the oven, allow to cool for about 5 minutes, then run a knife around the sides of each muffin and gently use the knife to lift them out and on to a cooling rack.

Notes:
I'll probably add some garlic next time I make these.

Drunken Irish Stew

I'm not really a fan of beer or wine, so of course I decided to make a beef stew that involved both.  It might seem silly to make a giant pot of stew for two adults and a toddler, but the leftovers are so good that they won't be going to waste.  The only thing I'll probably change the next time I make this will be to increase the meat to two pounds.  Otherwise, this recipe doesn't need much tweaking!

Drunken Irish Stew

Ingredients:

• 2 Tablespoons extra-virgin olive oil
• 1¼ pounds stew beef, cut into 1-inch pieces
• 7 large garlic cloves, crushed
• 1 cup red wine
• 1 cup Guinness
• 6 cups beef stock (or broth)
• 3 Tablespoons tomato paste
• 1½ tablespoons white sugar
• 2 Tablespoons Worcestershire sauce
• 1 Tablespoon dried thyme
• 4 bay leaves
• 2 Tablespoons butter
• 1 pound russet potatoes, cut into ½-inch pieces (peeled or unpeeled, gentleman’s choice)
• 1 pound baby red potatoes, cut into ½-inch pieces (again, gentleman’s choice)
• 4 stalks celery, chopped
• 2 cups carrots, peeled, cut into ½-inch pieces
• 1 large yellow or white onion, roughly chopped
• 1 Tablespoon cornstarch + 1 Tablespoon water
• Salt and pepper, to taste

Directions:

1. Heat the olive oil in a heavy, large pot over medium-high heat.
2. Add the beef stew meat and sauté until brown on all sides, about 5 to 7 minutes.
3. Add garlic cloves and sauté another minute, until fragrant.
4. Add the beef stock, red wine, Guinness, tomato paste, sugar, Worcestershire sauce, thyme, and bay leaves. Stir to combine and bring the mixture to a boil.
5. When boiling, reduce the heat to low, cover, and simmer for one hour. Stir occasionally to prevent burning.
6. In another large pot, melt the butter over medium heat until slightly foaming.
7. Add the potatoes, celery, onion and carrots, sautéing until golden, about 15 minutes. Set aside until the stew has simmered for one hour.
8. Add vegetables to beef stew and simmer uncovered until vegetables and beef are tender, about 30 to 40 minutes.
9. Mix 1 tablespoon cornstarch with 1 tablespoon cold water until combined. Add slowly to the stew, stirring for 1 minute until thickened.
10. Discard the bay leaves and remove any fat that may have accumulated on top. Season with salt and pepper to taste.

Notes:
Getting the right amount of salt is key in the last step.  The wine and beer make this stew require a little more salt than you might think.  Add it slowly, taste frequently, and enjoy!

Best Brownies Ever?

Before you make this recipe, here's what I want you to do:  Go find your favorite brownie recipe.  It might be from a box, it might be a family recipe handed down from generation to generation.  Take a good look at it, maybe even make it one last time.  Enjoy your memories of that recipe, because once you try these brownies, you'll never make your old ones again.  

Best Brownies Ever

Ingredients:

• 1 pkg. (18.25 oz.) chocolate cake mix
• 1 cup chopped nuts ( Optional )
• 1 cup Evaporated Milk
• ½ cup (1 stick) butter or margarine, melted
• 35 (10-oz. pkg.) caramels, unwrapped
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

Directions:

1. Preheat oven to 350° F.
2. Combine cake mix and nuts in large bowl. Stir in 2/3 cup evaporated milk and butter (batter will be thick). Spread half of batter into ungreased 13x9-inch baking pan.
3. Bake for 15 minutes.
4. Heat caramels and remaining evaporated milk in small saucepan over low heat, stirring constantly, until caramels are melted. Sprinkle morsels over brownie; drizzle with caramel mixture.
5. Drop remaining batter by heaping teaspoon over caramel mixture.
6. Bake for 25 to 30 minutes or until center is set.
7. Cool in pan on wire rack.

Notes:
This may be the only time I'll ever say this, but the center brownies are better than the edges in this case.  The caramel is thicker in the middle and didn't quite make it all the way to the edges.

I found this recipe here, but it originally comes from Nestle Toll House.

Chicken, Barley and Kale Soup

Kale is one of those vegetables that I know I *should* eat more often, but I never do.  It has a little bit of a bitter flavor to it that usually turns me off.  I've had it before in soup and enjoyed it, so I decided to try to find another good soup recipe with kale.  This recipe had a little bit of everything I was looking for.  It's a nice hearty soup, it's healthy, it has things in it I don't think I've ever tried before (fennel bulb and fennel leaves), and it has kale in it.  The fresh herbs that you add at the end are a strange combination, but it really comes out tasting great!  I hope you enjoy it as much as we did.

Chicken, Barley and Kale Soup


Ingredients:

• 3 cups water
• 8 cups low sodium chicken stock or vegetable stock
• 1 cup pearl barley
• 2 Tablespoons extra virgin olive oil
• 1 pound boneless, chicken breasts, rinsed and dried and cut into 1-inch pieces
• 3 cups chopped onions
• 1 fennel bulb, cored and thinly sliced
• ¼ teaspoon ground white pepper
• 1 cup white wine
• 1 bunch kale, stemmed, leaves coarsely chopped
• ½ cup chopped fresh dill
• ½ cup chopped fresh fennel fronds
• 3 Tablespoons chopped fresh mint
• 1 lemon, juiced

Directions:

1. Combine 3 cups water and 2 cups of chicken or vegetable stock. Add barley and bring to a boil. Cover and reduce heat to a simmer. Cook until barley is tender, about 40 minutes.
2. While barley cooks, heat olive oil in a large stock pot. Add chicken to pot, browning on all sides. Remove chicken from pot and set aside.
3. Add onions, fennel and white pepper to the pot and cook, over medium high heat until onions are browned and fennel is softened, about 10 – 15 minutes.
4. Add the wine and stir, scraping up the browned bits from the bottom of the pan. Add the remaining stock to the pan with the barley and any remaining liquid. (Soup can be made up to this point 1 day ahead – cover and refrigerate).
5. Bring stock and barley mixture to a boil and then reduce to a simmer. Add the kale and simmer until tender, about 15 minutes.  
6. Add fennel fronds, dill and mint and simmer for 5 minutes. 
7. Add 2 tablespoons of the lemon juice – taste and adjust seasonings, adding more lemon juice as desired.  Add salt and pepper to taste.
8. Ladle into bowls and serve. Accompany  the soup with some good crusty bread and/or a small salad.

Notes:
I have nothing to add really to this recipe.  It was delicious as-is, and I'll definitely be making it again soon. 

Best Steak Marinade Ever?

I saw the name of this recipe (Best Steak Marinade in Existence) and had to laugh.  But then I actually looked at the ingredients, and it sounded pretty dang good.  I left out the parsley but otherwise followed it to the letter, and I'll definitely be making it again.  It's a fairly quick and easy marinade to make, and the different flavors really complemented each other well.

Best Steak Marinade Ever

Ingredients:

• ⅓ cup soy sauce
• ½ cup olive oil
• ⅓ cup fresh lemon juice
• ¼ cup Worcestershire sauce
• 1½  Tablespoons garlic powder
• 3 Tablespoons dried basil
• 1½ Tablespoons dried parsley flakes
• 1 teaspoon ground white pepper
• ¼ teaspoon hot pepper sauce (optional)
• 1 teaspoon dried minced garlic (optional)

Directions:

1. Place all ingredients in a blender. Blend on high speed for 30 seconds until thoroughly mixed.
2. Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.

Notes:
I marinated my steaks for a little over 24 hours.

• 1/3 cup soy sauce
• ½ cup olive oil
• 1/3 cup fresh lemon juice
• ¼ cup Worcestershire sauce
• 1½  Tablespoons garlic powder
• 3 Tablespoons dried basil
• 1½ Tablespoons dried parsley flakes
• 1 teaspoon ground white pepper
• ¼ teaspoon hot pepper sauce (optional)
• 1 teaspoon dried minced garlic (optional)

Pumpkin Stuffed with Everything Good

Sometimes, the best plans just don't work out.  I was going to make this recipe last weekend, when pumpkins were super easy to find everywhere, but a "little project" at work ended up taking over 28 hours of my time, and there went my weekend.  Trying to find a pumpkin that's just the right size AFTER Halloween wasn't quite as easy, but I managed to find a good one at a natural foods store not too far from our house (and I'd bet that most of the pumpkin patches/farms still have plenty as well).  I had never eaten pumpkin like this before, but I'll definitely be doing it again!

Pumpking Stuffed with Everything Good

Ingredients:

• 1 pumpkin, about 3 pounds
• Salt and freshly ground pepper
• ¼ pound stale bread, thinly sliced and cut into 1/2-inch chunks
• ¼ pound cheese, such as Gruyère, Emmenthal, cheddar, or a combination, cut into ½-inch chunks
• 2–4 garlic cloves (to taste), split, germ removed, and coarsely chopped
• 4 slices bacon, cooked until crisp, drained, and chopped
• About ¼ cup snipped fresh chives or sliced scallions
• 1 tablespoon minced fresh thyme
• About ⅓ cup heavy cream
• Pinch of freshly grated nutmeg

Directions:

1. Center a rack in the oven and preheat the oven to 350F.
2. Line a baking sheet with a silicone baking mat or parchment, or find a Dutch oven with a diameter that's just a tiny bit larger than your pumpkin. If you bake the pumpkin in a casserole, it will keep its shape, but it might stick to the casserole, so you'll have to serve it from the pot—which is an appealingly homey way to serve it. If you bake it on a baking sheet, you can present it freestanding, but maneuvering a heavy stuffed pumpkin with a softened shell isn't so easy.
3. Using a very sturdy knife—and caution—cut a cap out of the top of the pumpkin (think Halloween Jack-o-Lantern). It's easiest to work your knife around the top of the pumpkin at a 45-degree angle. You want to cut off enough of the top to make it easy for you to work inside the pumpkin. Clear away the seeds and strings from the cap and from inside the pumpkin.
4. Season the inside of the pumpkin generously with salt and pepper, and put it on the baking sheet or in the pot.
5. Toss the bread, cheese, garlic, bacon, and herbs together in a bowl. Season with pepper—you probably have enough salt from the bacon and cheese, but taste to be sure—and pack the mix into the pumpkin. The pumpkin should be well filled—you might have a little too much filling, or you might need to add to it.
6. Stir the cream with the nutmeg and some salt and pepper and pour it into the pumpkin. Again, you might have too much or too little—you don’t want the ingredients to swim in cream, but you do want them nicely moistened. (It's hard to go wrong here.)
7. Put the cap in place and bake the pumpkin for about 2 hours—check after 90 minutes—or until everything inside the pumpkin is bubbling and the flesh of the pumpkin is tender enough to be pierced easily with the tip of a knife. Because the pumpkin will have exuded liquid, I like to remove the cap during the last 20 minutes or so, so that the liquid can bake away and the top of the stuffing can brown a little.
8. When the pumpkin is ready, carefully, very carefully—it's heavy, hot, and wobbly—bring it to the table or transfer it to a platter that you'll bring to the table.

Notes:
I skipped the nutmeg on accident, but it still came out really tasty.  Keep in mind a 3 pound pumpkin is pretty small, you may need to double the recipe for a "normal" sized pumpkin.  Some suggestions from the bottom of the original recipe:

Instead of bread, I've filled the pumpkin with cooked rice—when it's baked, it's almost risotto-like. And, with either bread or rice, on different occasions I've added cooked spinach, kale, chard, or peas (the peas came straight from the freezer). I’ve made it without bacon (a wonderful vegetarian dish), and I’ve also made it and loved, loved, loved it with cooked sausage meat; cubes of ham are also a good idea. Nuts are a great addition, as are chunks of apple or pear or pieces of chestnut.