Tuesday, December 21, 2010

What are the three recipes that might go with your turkey?

Well, I had asked you about the three recipes that might go with your turkey or ham dinner for the holidays.

We talked about and I gave you the recipes for Cranberry Chutney two weeks ago and I asked you to try the Roasted Brussels Sprouts last week. I sure hope you did. I think you would have enjoyed them. What is the third recipe I thought would go well with your holiday meal? I had suggested Pineapple Souffle. It is easy to make and really adds a great taste to ham or turkey. So, I have included the recipe below. I hope you will try this and I hope you really enjoy it.

Pineapple Souffle

1 16 oz can pineapple, crushed and drained
4 eggs, beaten
1 cup sugar ( I use just a little less)
1 stick butter or margarine
4 slices white bread (cut off crust, break into pieces)

Cream butter and sugar
Add beaten eggs.
Then fold in pineapple
Put in casserole dish.
Bake covered at 350 degrees for 45 minutes
Uncover and bake another 15 minutes.
Serves 4-6

This recipe is easily doubled for more guest. I use it often for parties.

I hope these three recipes will give your holiday meal some new tastes. Enjoy and stop back real soon.

Tuesday, December 14, 2010

List of recipes for holiday turkey and ham

Do you remember the three items on the list of recipes for holiday turkey or ham?
The first was Cranberry Chutney and the recipes is underneath this blog.
The second--Roasted Brussels Sprouts. We are going to have the recipe right below.
The third will be December 21--Pineapple Souffle--check back then.

Now don't stick your nose up about Brussels Sprouts. When you roast them with oil and garlic they are really d-e-l-i-c-i-o-u-s. Just give them a try. Even my kids like them.

Are you ready.
Roasted Brussels Sprouts

1 1/2 pounds Brussels sprouts, trimmed and extra leaves removed.
2 Tablespoons roasted garlic in a jar (use more if you like garlic as much as I do)
3 Tablespoons olive oil
Another 3 Tablespoons of olive oil
1 1/2 teaspoons lime pepper or regular pepper

Preheat oven 400 degrees.
Place Brussels sprouts, 3 Tablespoons oil, garlic and pepper in a re-sealable plastic bad.
Coat Brussels by shaking the bag.
Coat baking sheet with 3 Tablespoons of olive oil.
Place coated Brussels sprouts on baking sheet in the center of the oven.
Roast for 5 minutes then turn them and roast another 5 minutes, turn and roast another 5 minutes.
The Brussels sprouts should be a dark brown roasted color. You may need to leave in for another 5 minutes and turn.
Serves 6-8

Well, I hope you like these as much as my family does. Stop back around December 21 and check out the last recipe on the list--Pineapple Souffle.
Happy Cooking.

Tuesday, December 7, 2010

Try something new with your holiday dinner!

Can you name three recipes that will go with your holiday turkey or ham that you haven't made in years past? Here are my picks:

1. Cranberry Chutney--check below for the recipe.
2. Roast Brussels Sprouts--check back on December 14, 2010 for the recipe
3. Pineapple Souffle--check back on December 21, 2010 for the recipe

Instead of the usual Cranberry sauce from a jar or cranberry mold, why not try something different and new. It's quick and easy and adds a lot of color to your table!

Cranberry Chutney

4 cups cranberries, fresh or frozen
3/4 cup brown sugar
1/2 cup raisins
1/2 cup chopped celery
1/2 cup chopped apples--I like Grannie Smith's best
1/2 cup chopped pears
1/2 cup water
1/4 cup chopped walnuts ( or use your favorite nuts)
2 Tablespoon minced candied ginger
2 Tablespoon lemon juice (fresh is best)
1/4 teaspoon ground cloves
1 teaspoon onion salt

Put all ingredients in a sauce pan and bring to a boil.
Stir continually so it does not stick.
Then reduce heat and simmer for 15 minutes
Keep refrigerated for up to 2 weeks.
Makes 4-6 half pints.

I hope you will enjoy this new and fun recipe for your holidays.
Stop back on December 14, 2010 and see how to cook Roasted Brussels Sprout.

Saturday, October 16, 2010

The Squash

Check out the places that Connie Hope is Book Signing and selling books at Bazaars and Fair at the very end of these articles. She would love to see you there.

The fall is associated with either pumpkins or squash. I love using vegetables that are in season as they are much fresher. Let's visit a little history about 'the squash.'

The word 'squash' is derived from 'askutasquash', which literally means 'as green thing eaten raw' in the language of the Nahahiganseck Sovereign Nation. These are Native American who lived in the Narragansett Bay area of Rhode Island, Connecticut, and Massachusetts and even down into more states on the eastern shore. Squash was one of the 'The Three Sisters*' planted by the Native American.

Some squash can be eaten raw, while others are cooked. They can be pureed for soups, cakes, pies, and breads or sauteed, steamed, boiled, baked and fried. However, squash are really a fruit. Fruit have seeds on the inside as a tomato does, but are used as a vegetable. In addition to the flesh, other parts of the plant are edible. The squash seeds can be eaten or they can be ground into paste or pressed for vegetable oil. The shoots and leaves can be eaten as greens and the blossoms are good in cooking.

More about squash in the next article. Here is a favorite of mine.

Hubbard Squash Soup (or Butternut Squash Soup)
1 Tablespoon virgin olive oil
1 medium onion, diced fine
1/2 cup chopped scallions
2 garlic cloves, diced fine
1 quart vegetable broth, or chicken broth or water
4 cups Hubbard or butternut squash, cubed and cooked until soft in boiling water(2-3 squash)
1 teaspoon cinnamon
1/4 teaspoon mace
Salt and pepper to taste
1 cup heavy cream ( or soy milk thickened with flour and water) The cream is optional. I like it
just as well without it.

Heat olive oil and saute the onion, scallions and garlic until golden.
Add the broth and simmer 15-20 minutes.
Add the squash, salt, pepper, and mace.
Simmer for 15 more minutes.
Put into a food processor and puree.
Add the heavy cream (or soy) optional.
Continue to simmer until heated throughout.
Garnish with a chopped scallion or a dollop of sour cream or Pesto or...use your imagination.

* The Three Sisters were the three main plants used for agriculture by the Native American: maize (corn), beans, and squash. They were planted together. The cornstalks provided support for the climbing beans and shade for the squash. The squash vines provided ground cover to prevent weeds, and the beans provided nitrogen for all three crops.

Recipe by Connie Hope from my new cookbook, In Addition...to the Entree. It is now available for purchase.

Sunday, March 7, 2010

Cooking with Risotto Rice...What the Heck is Risotto?

Cooking with Risotto Rice....What The Heck Is Risotto?

The 5 cooking tips and information a cook should know about about Risotto Rice.
Did you know?

  1. that risotto rice is grown in Italy.

2. that it is a creamy traditional Italian rice dish.
3. that risotto rice needs to be cooked in flavored stock such as chicken or vegetable.

4. that risotto rice is cooked slowly and stirred continually.

5. that stirring loosens the starch from the outside of the rice grains and into the liquid. This creates a smooth creamy texture.

Do I have your interest?

Artichoke Risotto

2 cups risotto rice
1 cup dry, white wine
6 cups chicken broth
2 cans artichokes hearts, drained
1/4 cup butter
3 Tablespoons olive oil
1/2 Vidalia onion, finely chopped
3 to 4 cloves of garlic, minced
6 Tablespoons grated Parmesan cheese
Salt and pepper to taste

Put olive oil in a large, deep pan. Saute onion and garlic until lightly brownedAdd the uncooked risotto to the pan and stir for 1 minute. Add the wine to the rice mix and cook for 8 to 10 minutes. Stir continually. Then turn heat down to a medium simmer. Add about 3 cups of the broth and the artichokes.

Cook stirring frequently and add 1 cup of broth at a time.

Cook until rice is tender and creamy about 30 to 40 minutes.

Stir in cheese. Salt and fresh pepper to taste. Serves 8-10
May your side dish always be in the spotlight.

Connie Hope

Author of In Addition...to the Entrée

All right reserved. This book or any portion thereof, may not be reproduced in any form, except for review purposes, without the written permission of the author. These recipes are the possession of Connie Hope.

Thursday, March 4, 2010

3 Interesting Beginner's Cooking Tips

Did you know....

1. that a squash is really a fruit because the seeds are inside? But we still consider it a vegetable.

2. that pesto can be frozen in an ice cube tray, then put into a clear plastic baggie and kept in your freezer until you are ready to use it? To serve it, simply pop it into a pan, add a little wine, broth and cook.

3. that you should cut herbs with a scissors so the leaves do not get bruised?

This is just a small snapshot of all the many tips and important information about side dishes, salsas, chutneys, fruit, vegetables and appetizers that are available in my book, In Addition... to the Entrée.

On your way home from work or play, stop at the grocery store and pick up a pre-cooked entrée, what should I make for a side dishes?

May your side dish always be in the spotlight,

Connie Hope
Author of In Addition...to the Entrée
These cooking tips and recipes are copyrighted and property of Connie Hope. They may not be copied without the permission from the author.