recipejournal

cauliflower fritters.

1 large head cauliflower, trimmed and chopped
1/2 cup flour
1 large egg, beaten
extra virgin olive oil

steam cauliflower until tender, 10-15 minutes.  transfer to large bowl and mash.  let cool for 10 minutes.  stir in flour and egg and season with salt and pepper.  refrigerate for 15 minutes.

heat two tablespoons extra virgin olive oil over medium high heat.  roll 1/4 cup portions of cauliflower mixture into balls, then flatten into patties.  working in batches, fry the patties until golden brown, about 4 minutes on each side.

please don't let the name of this dish scare you - it's good.  i promise!  if we're being honest, i don't even really like cauliflower unless it's mashed like potatoes and this was quite good.  especially when i kept wanting another one and let myself because, hey!  it was cauliflower and it's good for me, right?  i served these to myself for lunch on a bed of mixed greens and made a vinaigrette out of juice from half a lemon and extra virgin olive oil.  the girl ate one by itself and seemed to enjoy it as well.  and since we're being honest, i wouldn't think of making these for my husband.  he'd likely laugh in my face at the notion.

butternut squash risotto.

1.25 cups arborio rice or other medium grain rice
2 teaspoons olive oil
2.5 cups chicken broth
1 cup water
1 12 oz. package frozen pureed butternut squash
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup shredded parmesan cheese

combine rice and oil in 1.5 quart microwave-safe dish, stirring to coat.  microwave uncovered on high for 3 minutes.

add broth and water to rice mixture; microwave uncovered on high 9 minutes.  stir well.  microwave uncovered on high for 6 minutes.  remove from microwave and let stand 5 minutes or until all liquid is absorbed.

while risotto stands, heat squash in microwave following package directions.  add squash, salt, pepper and cheese to risotto.  stir well to combine. 

as featured in week four of environmom.com's meatless supper club. this makes a LOT surprisingly.  the girl and i both enjoyed it and will have plenty to enjoy for lunch as well.  obviously, if you have fresh squash - go for it!  i had forgotten to pick up my CSA box last week so had to go with frozen.  a super easy dish to make, especially when someone is anxious for dinner, and requires hardly any prep work besides grating the cheese.  i paired it with some homemade applesauce i had just made and it was the perfect compliment of savory to sweet.

black bean tostadas with corn relish.

1 lime
1 bunch scallions
1 12 oz. package frozen corn
2 tablespoons olive oil
1 pint grape tomatoes
8 ounces shredded cheddar cheese
4 flour tortillas
1 can black beans
2 avocado

preheat oven to 475 degrees.

thinly slice scallions and add to bowl along with corn.  add 1 tablespoon oil and juice of half of lime.  season with salt and pepper.  

halve tomatoes and place in small bowl.

arrange torillas on two baking sheets covered in foil.  brush both sides with remaining oil.  rinse and drain beans and sprinkle over tortillas.  top with tomatoes and cheese.  bake until golden, about 10 minutes.  rotate baking sheets halfway through if needed.

while tostadas are baking, peel, pit and dice avocado.  juice remaining half of lime and add to corn relish to taste as well as to avocados to prevent browning.

to serve, top tostadas with corn relish and avocado.

as featured in week three of environmom.com's meatless supper club.  super fabulous.  loved this so much that i had it for lunch again the following day.  the girl enjoyed it as well - more than i even thought she would.  i'd say a serving size is approximately 1.5 tostadas per person.  at least that's what left me feeling satisfied.  andy wasn't around to try this but i'm assuming he'd eat two as a meal.  super easy - the hardest part of the meal was waiting for the oven to preheat.  definitely adding this one into the mealtime rotation!

pork medallions with chili-maple sauce.

1 12 ounce pork tenderloin
1/2 teaspoon chinese five-spice powder
1 tablespoon vegetable oil
3/4 cup chicken broth
1.5 tablespoons pure maple syrup
1 tablespoon chili-garlic sauce
1 green onion, chopped

cut tenderloin crosswise into 6 slices.  using meat mallet, pound medallions between 2 sheets of plastic wrap to 1/2-inch thickness.  sprinkle with salt, pepper and five-spice powder.

heat oil in large skillet over high heat.  add pork; cook until brown and cooked through, about 3 minutes per side.  transfer to platter.  add next 3 ingredients to skillet.  boil until reduced to about 1/4 cup; about 2 minutes.  pour sauce over pork and sprinkle with green onion.

andy says this is one of the best new dishes i've made lately - a compliment to the chef!  i loved all the layers of flavors that the ingredients give it.  the cinnamon in the five-spice powders lends such a unique flavor as does the syrup and chili sauce.  seriously good.  seriously simple.

chicken tostadas with mango salsa.

1/3 cup orange juice
5 tablespoons lime juice
1 teaspoon garlic powder
1 teaspoon ground cumin
1 pound boneless skinless chicken breast halves
2 medium mangos, peeled and diced
1 small red onion, chopped
1/2 cup fresh cilantro, chopped
2 serrano peppers, seeded and chopped
1 tablespoon brown sugar
1/4 teaspoon salt
6 tortillas
3 cups coleslaw mix
sour cream

in a large resealable plastic bag, combine orange juice, 3 tablespoons lime juice, garlic powder and cumin; add chicken.  seal bag and turn to coat; refrigerate for at least 20 minutes.

for salsa, in small bowl combine mango, onion, cilantro, peppers, brown sugar, salt and remaining lime juice.  cover and chill until serving. 

drain and discard marinade.  place chicken on a broiler pan coated with nonstick cooking spray.  broil 4-6 inches from the heat for 5-7 minutes on each side or until juices run clear.  cut into thin strips.

in a skillet, cook tortillas over medium heat for 1-2 minutes or until lightly browned.  top each with coleslaw mix, chicken, mango salsa and sour cream.

andy said it woke up his taste buds, enough said?  very light.  very refreshing.  would be a fabulous summer dish but was just as good this snowy evening.

chicken with roast lemons and green olives.

2 lemons + zest and 2 tablespoons juice from another lemon
1/4 cup + 1 tablespoon flour
4 boneless, skinless chicken breasts
3 tablespoons olive oil
5 garlic cloves, minced
1/4 cup dry white wine
1 cup chicken broth
1/2 cup pitted green spanish olives
1/4 cup chopped parsley

preheat oven to 325 degrees. cut two lemons, ends trimmed, into twelve 1/4 inch slices.  line a baking sheet with parchment paper.  arrange lemon slices in a single layer on paper; sprinkle with pepper.  roast, turning slices over halfway through, until lightly browned around edges, 25 to 35 minutes.  set aside.

after lemons have roasted 20 minutes, place 1/4 cup flour in a shallow bowl.  season chicken with salt and pepper; coat with flour, shaking off excess.  in a large skillet, heat oil over medium-high.  add chicken and cook until browned, 3-4 minutes per side; remove and set aside.

add garlic to skillet; cook 30 seconds.  add wine and cook, scraping up browned bits from bottom, until reduced by half, about 1 minute.  whisk in remaining tablespoon four; cook until just staring to brown, about 30 seconds.  add 1/4 cup broth, whisking until combined.  add remaining broth, olives, zest and lemon juice.  return chicken to skillet.  bring to a boil, reduce to a simmer and cook, turning chicken once, until opaque throughout, 8-10 minutes.  add roast lemons and parsley; stir to coat.

hands down the most flavorful chicken dish i've ever tasted or made.  wow.  an interesting combination of salty olives and tart lemon.  very good.

pineapple pork chili.

1 lb. ground pork
1 16 oz. jar pineapple salsa
1 15 oz. can red kidney beans, rinsed and drained
1 8 oz. can tomato sauce
1 tablespoon chili powder
pineapple tidbits

in saucepan, brown pork; drain.  stir in salsa, beans, tomato sauce and chili powder.  bring to boiling; reduce heat.  simmer, uncovered for 10 minutes.  serve with pineapple.

seriously.  this wins fastest main course ever.  and it's quite tasty as well.  i used a jar of mango habanero salsa for some extra kick.  and just because i like to be different.  enough for two adult servings and a leftover lunch portion.  will definitely make again as it's a great combination of flavors.

roast turkey with port gravy.

stock
2 tablespoons olive oil
neck, heart and gizzard reserved from one 13-14 pound turkey
2 large celery stalks, coarsely chopped
1 large onion, chopped
6 cups water

turkey
1 13-14 pound turkey
1 medium onion, chopped
1 medium mcintosh apple or golden delicious apple, quartered, cored, coarsely chopped
3.5 teaspoons coarse kosher salt, divided
1/5 teaspoons freshly ground black pepper, divided
1/2 teaspoon dried thyme
2 tablespoons olive oil

gravy
1/4 cup butter, room temperature
1/4 cup unbleached flour
1/2 cup tawny port
chicken broth, if needed

for stock : heat oil in heavy large saucepan over medium-high heat.  add neck, heart and gizzard, then celery and onion; saute until deep brown, stirring often, about 18 minutes.  add 6 cups water and bring to boil, scraping up browned bits.  reduce heat to medium-low, cover and simmer 1/5 hours.  strain stock into large measuring cup and reserve; discard solids.

for turkey : place turkey on rack in large roasting pan.  mix onion, apple, 1/2 teaspoon salt, 1/2 teaspoon pepper and thyme in bowl.  spoon mixture into main turkey cavity.  tuck wing tips under; tie legs together loosely to hold shape.  rub oil over turkey; sprinkle with 3 teaspoons salt and 1 teaspoon pepper.

position rack in bottom third of oven and preheat to 400 degrees.  roast turkey uncovered 45 minutes.  reduce oven temperature to 375 degrees.  roast turkey 1 hour.  turn pan around; pour 1 cut turkey stock over.  roast until thermometer inserted into thickest part of thigh registers 175 degrees, about 1 hour longer.  transfer turkey to platter; tent loosely with foil and let stand 30 minutes.  reserve pan juices for gravy.

for gravy : blend butter and flour in small bowl to smooth paste.  tilt roasting pan; spoon off fat from pan juices.  place pan over 2 burners on medium - high heat.  add port and 1 cup turkey stock; bring to boil, scraping up browned bits.  transfer to large saucepan.  measure 3 cups turkey stock, adding chicken broth if needed.  add to saucepan and and bring to boil.  whisk in flour past.  boil until gravy is thick enough to cat spoon, whisking occasionally, about 15 minutes.  season gravy with salt and pepper.

absolutely divine.  my first turkey.  andy says this is the best gravy he's ever tasted.  i'm not a gravy type of gal, but have to admit it was pretty tasty.  a good turkey for a beginner as i didn't think it was that difficult.  definitely will try again.

goulash burger.

1.5 pounds ground chicken
3 scallions, chopped
parsley, finely chopped
fresh dill, finely chopped
2 teaspoons sweet paprika
salt and pepper
1 tablespoon extra-virgin olive oil
2 jarred roasted red peppers, patted dry
1 cup sour cream
1 small shallot, finely chopped
radishes and cucumber to garnish

place the ground chicken in a bowl with the scallions, parsley, dill and paprika; season with salt and pepper.  combine the mixture and form into four patties.

in a heavy nonstick skillet, heat oil over medium-high heat.  add burgers and cook for six minutes on both sides.

place peppers, sour cream and shallot in food processor.  process until smooth.  house burger on bun and garnish with red pepper sauce, radish and cucumber.

a fun take on a burger.  make sure you add enough salt and pepper to the burger mixture.  i would add some to the red pepper sauce as well.  andy, who does not like sour cream, even liked the sauce and was using it as a sauce to dip fries in.  that deems it a success for me!

i'll have to be honest and admit that i put the scallions in the dip and the shallot in the burger as i wasn't paying that close of attention.  to me, they both have similar flavor of onion so no harm, no foul.

pasta with pumpkin and sausage.

1 pound bulk sweet sausage
1 medium onion, chopped
4 cloves garlic, minced
1 bay leaf
4 leaves fresh sage
1 cup dry white wine
1 14 oz. can chicken broth
1 cup canned pumpkin
1/2 cup heavy whipping cream
2 pinches ground cinnamon
3 pinches ground nutmeg
1 pound penne rigate pasta, cooked

brown sausage in a bit of extra virgin olive oil.  remove to paper towel lined plate to drain and return pan to heat.  add additional oil to pan and saute onion and garlic five minutes.  add bay leaf, sage and wine to pot.  reduce wine for two minutes.  add broth and pumpkin and combine, stirring sauce until it begins to bubble.  return sausage to pan, reduce heat and stir in cream.  season with cinnamon, nutmeg, salt and pepper.  simmer an additional five minutes.

to serve, return drained, cooked pasta to the pot it was cooked in.  remove bay leaf from sauce and pour over pasta.  toss pasta and sauce over low eat for two additional minutes to allow flavors to combine.

surprisingly not sweet, just a nice warm tingle.  a perfect autumn dish and a great pasta variation instead of a typical white or red sauce.