Butternut squash soup
2 1/2 pounds butternut squash - cut in half and seeded
2 T butter
1 leek, white and light green parts only, quartered lengthwise, sliced thin, and washed thoroughly (approx 1 1/2 cups)
salt and pepper
4 cups vegetable or chicken broth
1-2 cups water
2 sprigs fresh thyme (or dried thyme to taste)
1 bay leaf
Pinch cayenne pepper (I used red pepper flakes)
Sour cream
1. Cook squash on baking sheets cut sides down on 400 degrees for approx 40 to 50 minutes, until a skewer inserted into the squash meets no resistance.
2. Cook for a few minutes and then peel squash with paring knife. Cut into 2" chunks.
3. Melt butter in Dutch oven over medium-high heat. Add squash, leek, and 1 t salt. Cook, stirring occasionally, until squash pieces begin to break down and brown fond forms in bottom of pot, 10 to 13 minutes.
4. Add 2 cups broth and scrape bottom of pot to loosen and dissolve fond. Add remaining 2 cups broth, 1 cup water, thyme sprigs, bay leaf, and cayenne. Increase heat to high and bring to simmer. Reduce heat to medium and simmer until leeks are fully tender, 6 to 7 minutes.
5. Remove and discard bay leaf and thyme sprigs. Working in batches, process soup in blender until smooth, 1 to 2 minutes. Return soup to clean pot and bring to simmer, thinning with up to 1 cup water to desired consistency. Season with salt and pepper to taste; serve with dollop of sour cream.
By: Krista Bodily
Monday, November 21, 2011
Bacon and Broccoli Calzones
Bacon & Broccoli Calzones
4 c. bread flour (I often just use regular)
2 1/4 t yeast
1 1/2 t table salt
2 T olive oil
1 1/2 c plus 1 tablespoon warm water (110 degrees)
Filling
3 medium garlic cloves, minced or pressed through a garlic press
2T olive oil
1/4 t red pepper flakes
1 pound cottage cheese drained and squeezed through cheesecloth (or 15 oz of ricotta)
8 oz mozzarella cheese (2 cups)
1 1/2 oz freshly grated Parmesan cheese (3/4 cup)
1 large egg yolk
1 T fresh oregano leaves (or 1/3 the amount dried)
1/4 t table salt
1/8 t ground black pepper
a couple of cups of broccoli cut up into small bits (amount to taste)
bacon cooked and then crumbled - use the amount you want to taste, I used about 1/3-1/2 pound per recipe
Extra olive oil for brushing on shaped calzones
Kosher salt for sprinkling on the calzones
1. For the dough: In the bowl of a standing mixer, whisk the flour, yeast, and salt to combine. Attach the bowl and dough hook to the mixer, with the mixer running at medium-low speed, add the olive oil, then gradually add the water, continuing to mix until the mixture comes together and a smooth, elastic dough forms, about 10 minutes. Lightly spray a large bowl with nonstick cooking spray; form the dough into a ball, transfer it to the bowl, cover the bowl with plastic wrap lightly sprayed with nonstick cooking spray, and let rise in a warm spot until doubled in size, 1 1/2 to 2 hours.
2. For the filling: While the dough rises, stir together garlic, olive oil, and red pepper flakes in an 8-inch skillet over medium heat until the garlic is fragrant and sizzling and the mixture registers 200 degrees on an instant-read thermometer, 1 1/2 to 2 minutes. Transfer to a small bowl and cool until warm, stirring occasionally, about 10 minutes.
3. In a medium bowl, stir together the cheeses, egg yolk, oregano, salt, black pepper, broccoli, bacon, and cooled garlic-red pepper oil until combined; cover with plastic wrap and refrigerate until needed.
4. Adjust an oven rack to the lowest position. Heat oven to 500 degrees. Spray stone with nonstick spray. Turn risen dough out on to an unfloured work surface. Divide dough into sixths. Gently reshape each piece of dough into a ball. Cover and let rest for 15-30 minutes. Roll out dough and put filling on rounds. Fold, pinch, and edge calzones. Put calones on stone, brush with olive oil and sprinkle with kosher salt. Bake for approximately 11 minutes or until dough is light to golden brown. Tasty when served with a marinara sauce on top.
By: Krista Bodily
4 c. bread flour (I often just use regular)
2 1/4 t yeast
1 1/2 t table salt
2 T olive oil
1 1/2 c plus 1 tablespoon warm water (110 degrees)
Filling
3 medium garlic cloves, minced or pressed through a garlic press
2T olive oil
1/4 t red pepper flakes
1 pound cottage cheese drained and squeezed through cheesecloth (or 15 oz of ricotta)
8 oz mozzarella cheese (2 cups)
1 1/2 oz freshly grated Parmesan cheese (3/4 cup)
1 large egg yolk
1 T fresh oregano leaves (or 1/3 the amount dried)
1/4 t table salt
1/8 t ground black pepper
a couple of cups of broccoli cut up into small bits (amount to taste)
bacon cooked and then crumbled - use the amount you want to taste, I used about 1/3-1/2 pound per recipe
Extra olive oil for brushing on shaped calzones
Kosher salt for sprinkling on the calzones
1. For the dough: In the bowl of a standing mixer, whisk the flour, yeast, and salt to combine. Attach the bowl and dough hook to the mixer, with the mixer running at medium-low speed, add the olive oil, then gradually add the water, continuing to mix until the mixture comes together and a smooth, elastic dough forms, about 10 minutes. Lightly spray a large bowl with nonstick cooking spray; form the dough into a ball, transfer it to the bowl, cover the bowl with plastic wrap lightly sprayed with nonstick cooking spray, and let rise in a warm spot until doubled in size, 1 1/2 to 2 hours.
2. For the filling: While the dough rises, stir together garlic, olive oil, and red pepper flakes in an 8-inch skillet over medium heat until the garlic is fragrant and sizzling and the mixture registers 200 degrees on an instant-read thermometer, 1 1/2 to 2 minutes. Transfer to a small bowl and cool until warm, stirring occasionally, about 10 minutes.
3. In a medium bowl, stir together the cheeses, egg yolk, oregano, salt, black pepper, broccoli, bacon, and cooled garlic-red pepper oil until combined; cover with plastic wrap and refrigerate until needed.
4. Adjust an oven rack to the lowest position. Heat oven to 500 degrees. Spray stone with nonstick spray. Turn risen dough out on to an unfloured work surface. Divide dough into sixths. Gently reshape each piece of dough into a ball. Cover and let rest for 15-30 minutes. Roll out dough and put filling on rounds. Fold, pinch, and edge calzones. Put calones on stone, brush with olive oil and sprinkle with kosher salt. Bake for approximately 11 minutes or until dough is light to golden brown. Tasty when served with a marinara sauce on top.
By: Krista Bodily
Chicken Pot Pie
Chicken Pot Pie
Fluffy Buttermilk Biscuit Topping:
1 c. flour
1 c. cake flour (if you don't have it, just use regular flour)
1 tsp. baking powder
1/4 tsp. baking soda
1 tsp. sugar
1/2 tsp. salt
8 T. unsalted butter, quartered lengthwise and cut crosswise into 1/4 inch pieces
3/4 c. cold buttermilk + 1-2 T if needed (I often don't have this so I mix a T. or so of lemon juice w/milk and let it sit for a few minutes)
1. Mix dry ingredients, add butter pieces w/pastry blender or fork until mixture resembles coarse cornmeal with a few slightly larger butter lumps.
2. Add buttermilk, stir w/ fork. Transfer dough to a floured work surface and form into a rough ball. Roll out the dough until it is a 1/2 inch thick. Using a 2 1/2 inch to 3 inch pastry cutter, stamp out 8 rounds of dough. If making individual pies, cut the dough slightly smaller than the circumference of each dish. (Dough rounds can be refrigerated on a lightly floured baking sheet covered w/plastic wrap for up to 2 hours).
3. Arrange the dough rounds over the warm filling and proceed with the recipe for Chicken Pot Pie.
Filling:
1 1/2 # of boneless, skinless chicken breasts and/or thighs
2 c. chicken broth
1 1/2 T. vegetable oil
1 med-large onion chopped fine
3 medium carrots, peeled and cut crosswise 1/4 inch thick
2 celery ribs, cut crosswise 1/4 inch thick
salt and ground black pepper
4 T. (1/2 stick) unsalted butter
1/2 c. flour
1 1/2 c. milk
1/2 tsp. dried thyme
3/4 c. frozen peas, thawed
3 T. minced fresh parsley leaves
1. Make the biscuit topping and refrigerate until ready to use.
2. Adjust oven rack to lower-middle position and heat oven to 400 degrees. Put chicken & broth in stockpot over med heat. Cover and bring to a simmer. Simmer until the chicken is just done 8+ minutes. Transfer the chicken to a large bowl, reserving the broth in a measuring cup.
3. Increase heat to med-high and heat oil in now empty pan. Add onion, carrots, & celery. Saute until tender, approx 5 min. Season w/salt and pepper to taste. While veg is sauteing, shred meat into bite-sized pieces (DO NOT CUBE, the sauce sticks on much better when shredded). Transfer cooked veg to bowl w/chicken, set aside.
4. Heat butter over med heat in again empty pan. When foaming subsides, add flour, cook 1 minute. Whisk in reserved chicken broth, milk and any accumulated chicken juices, & thyme. Bring to a simmer and continue until sauce fully thickens, about 1 minute. Season w/salt & pepper to taste.
5. Pour sauce over chicken mixture and stir to combine. Stir in peas and parsley. (The mixture can be covered and refrigerated overnight, reheat topping before topping with the pastry) Pour mixture into a 13x9 inch pan or 6 12-oz ovenproof dishes. Top with biscuit. Bake until pastry is golden brown and filling is bubbling, 30 minutes for large or 20 to 25 minutes for smaller pies.
By: Krista Bodily
Fluffy Buttermilk Biscuit Topping:
1 c. flour
1 c. cake flour (if you don't have it, just use regular flour)
1 tsp. baking powder
1/4 tsp. baking soda
1 tsp. sugar
1/2 tsp. salt
8 T. unsalted butter, quartered lengthwise and cut crosswise into 1/4 inch pieces
3/4 c. cold buttermilk + 1-2 T if needed (I often don't have this so I mix a T. or so of lemon juice w/milk and let it sit for a few minutes)
1. Mix dry ingredients, add butter pieces w/pastry blender or fork until mixture resembles coarse cornmeal with a few slightly larger butter lumps.
2. Add buttermilk, stir w/ fork. Transfer dough to a floured work surface and form into a rough ball. Roll out the dough until it is a 1/2 inch thick. Using a 2 1/2 inch to 3 inch pastry cutter, stamp out 8 rounds of dough. If making individual pies, cut the dough slightly smaller than the circumference of each dish. (Dough rounds can be refrigerated on a lightly floured baking sheet covered w/plastic wrap for up to 2 hours).
3. Arrange the dough rounds over the warm filling and proceed with the recipe for Chicken Pot Pie.
Filling:
1 1/2 # of boneless, skinless chicken breasts and/or thighs
2 c. chicken broth
1 1/2 T. vegetable oil
1 med-large onion chopped fine
3 medium carrots, peeled and cut crosswise 1/4 inch thick
2 celery ribs, cut crosswise 1/4 inch thick
salt and ground black pepper
4 T. (1/2 stick) unsalted butter
1/2 c. flour
1 1/2 c. milk
1/2 tsp. dried thyme
3/4 c. frozen peas, thawed
3 T. minced fresh parsley leaves
1. Make the biscuit topping and refrigerate until ready to use.
2. Adjust oven rack to lower-middle position and heat oven to 400 degrees. Put chicken & broth in stockpot over med heat. Cover and bring to a simmer. Simmer until the chicken is just done 8+ minutes. Transfer the chicken to a large bowl, reserving the broth in a measuring cup.
3. Increase heat to med-high and heat oil in now empty pan. Add onion, carrots, & celery. Saute until tender, approx 5 min. Season w/salt and pepper to taste. While veg is sauteing, shred meat into bite-sized pieces (DO NOT CUBE, the sauce sticks on much better when shredded). Transfer cooked veg to bowl w/chicken, set aside.
4. Heat butter over med heat in again empty pan. When foaming subsides, add flour, cook 1 minute. Whisk in reserved chicken broth, milk and any accumulated chicken juices, & thyme. Bring to a simmer and continue until sauce fully thickens, about 1 minute. Season w/salt & pepper to taste.
5. Pour sauce over chicken mixture and stir to combine. Stir in peas and parsley. (The mixture can be covered and refrigerated overnight, reheat topping before topping with the pastry) Pour mixture into a 13x9 inch pan or 6 12-oz ovenproof dishes. Top with biscuit. Bake until pastry is golden brown and filling is bubbling, 30 minutes for large or 20 to 25 minutes for smaller pies.
By: Krista Bodily
Wednesday, November 9, 2011
chicken enchiladas
4 meals
6 chicken breasts
two 8 oz. bars of cream cheese
1 quart salsa
1 to 1 1/2 lbs. shredded cheese
1-2 tsp oregano
1-2 tsp cumin
32 fajita size flour tortillas
Cut chicken into pieces and cook in a large skillet. Add the cream cheese, salsa, and grated cheese and stir until melted. Sprinkle in the oregano and cumin and add more to taste and allow to simmer 5-10 min. Allow to cool for about 5 min. so the enchilada filling can thicken. Put about 2-3 scoops of the filling in the center of a tortilla shell and roll up like a taco. Place 8 of the rolled tortillas in a freezer bag and freeze. When ready to eat thaw overnight in fridge and then place them in a casserole dish topped with shredded cheese and salsa. Cook at 350 for 20 min. When serving top with sour cream, olives, and/or guacamole to taste.
6 chicken breasts
two 8 oz. bars of cream cheese
1 quart salsa
1 to 1 1/2 lbs. shredded cheese
1-2 tsp oregano
1-2 tsp cumin
32 fajita size flour tortillas
Cut chicken into pieces and cook in a large skillet. Add the cream cheese, salsa, and grated cheese and stir until melted. Sprinkle in the oregano and cumin and add more to taste and allow to simmer 5-10 min. Allow to cool for about 5 min. so the enchilada filling can thicken. Put about 2-3 scoops of the filling in the center of a tortilla shell and roll up like a taco. Place 8 of the rolled tortillas in a freezer bag and freeze. When ready to eat thaw overnight in fridge and then place them in a casserole dish topped with shredded cheese and salsa. Cook at 350 for 20 min. When serving top with sour cream, olives, and/or guacamole to taste.
Cream cheese crockpot chicken
4 meals
4 lbs. chicken (8 breasts)
4 pkg. Italian salad dressing mix (dry packets)
4 cans cream of chicken soup
1 tbsp butter
1 tbsp vinegar
***4 oz. cream cheese to be added to each meal when serving
Put chicken breasts, dressing mix, butter, and vinegar in crockpot on low. Let cook for about 4 hours and then break up into smaller pieces just using a wooden spoon. Add dream of chicken soup and keep cooking on low for another 4-6 hours. Stir it every so often if you can. Split into 4 portions and then freeze in quart ziplock bags. When ready to serve heat sauce in sauce pan and add 4 oz. of cream cheese until it's all nice and bubbly. Serve over rice or pasta.
4 lbs. chicken (8 breasts)
4 pkg. Italian salad dressing mix (dry packets)
4 cans cream of chicken soup
1 tbsp butter
1 tbsp vinegar
***4 oz. cream cheese to be added to each meal when serving
Put chicken breasts, dressing mix, butter, and vinegar in crockpot on low. Let cook for about 4 hours and then break up into smaller pieces just using a wooden spoon. Add dream of chicken soup and keep cooking on low for another 4-6 hours. Stir it every so often if you can. Split into 4 portions and then freeze in quart ziplock bags. When ready to serve heat sauce in sauce pan and add 4 oz. of cream cheese until it's all nice and bubbly. Serve over rice or pasta.
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