Winter Squash Samosas

Ingredients

Pastry:
1 cup unbleached all-purpose flour
2 jalapeno chilies, seeded and coarsely chopped
1/4 tsp salt
1/4 tsp sugar
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2 inch dice
4 oz chilled cream cheese, cut into 1/2 inch dice

Filling
1 winter squash (yielding 2/1/2 cups puree) -- peel, de-seed, and steam the flesh
2 tsp unsalted butter
1/2 tsp freshly ground white pepper
1 jalapeno, seeded and minced
1 hearty pinch garam masala
1 pinch powdered ginger
1 sprinkle ground mantok
1/2 tsp salt
1/3 cup grated coconut
3 tbsp chopped walnuts


Instructions

For the pastry, combine ingredients in food processor with a metal blade and process until it forms a ball (about less than a minute). Shape into 3 smooth patties, cover with plastic wrap, and put in fridge. (can be made 1 to 2 days ahead of use)

For the filling: place squah puree with 1 tsp of butter in large nonstick rying pan over moderate heat. Cook for 15 minutes, stirring frequently, until the squash has reduced to a thick paste that sticks onto an upside-down spoon. Remove from heat and stir in remaining ingredients.

To assemble: preheat oven to 375. on lightly floured surface, roll out one portion of pastry into oblong ~ 9x16 inches. cut out 3 inch rounds with cutter; place 1 tbsp of filling on each round, dampen edges and fold dough over the filling. Press edges firmly with fingertips to seal. Place on ungreased baking sheets, and bake for 20 minutes until puffed and lightly browned.

Summer Tacos Reloaded

Fresh Pinto Beans & Rice with Plum and Heirloom Tomato Relish

Ingredients

Plums
Heirloom Tomatoes
Jalapenos
Variety Bell Peppers
Fresh Pinto Beans
Rice
Tortillas
Cumin
Chili Powder
3 Cloves Garlic
S&P


Instructions

Rinse beans, put in big stock pan and cover with one inch of cold water. Bring to a boil and simmer for 2 hours, adding minced garlic and spices 90 minutes in.

Meanwhile, roast the peppers. Remove the skins and chop, along with the fresh veggies. Mince the jalapeno and garlic. Toss together with salt & pepper.

Serve with warm tortillas.

Peanut Butter and Chocolate Chip Cookies

Ingredients

• 1/2 cup butter, softened
• 1/2 cup peanut butter
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 2 eggs
• 2 tablespoons light corn syrup
• 2 tablespoons water
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups peanut butter and chocolate chips

Instruction

Preheat oven to 375 degrees. Cream together the butter, peanut butter, brown sugar, and white sugar in a large bowl until smooth. Beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture. Fold in PB and chocolate chips. Drop by 1/4 cupfuls three inches apart onto ungreased baking sheets.

Bake for 12 to 14 minutes in the preheated oven, or until edges are golden. Allow cookies to cool for 1 minute on the cookie sheet before removing.

Everyday Pizza Sauce

2 Roma tomatoes, chopped
1/4 yellow onion, chopped
1 clove garlic, minced
1 can tomato sauce
Pinch garlic powder
Dried savory, basil, parsley
red pepper flakes
S&P

Saute onion and garlic until onion is translucent. Add the tomatoes and cook for a couple of minutes, add the rest of the ingredients and simmer on low for 25 minutes. Give it a whir in the food processor before topping the pizza.

Perfect Pizza Crust

The pastry flour gives it that hand-tossed texture with a thin-crust crunch.


Ingredients

1/2 teaspoon sugar
1 pkg active dry yeast
2 1/2 C unbleached all-purpose white flour
1 C whole wheat pastry flour
2 tsp salt
1 tbsp extra virgin olive oil

Instructions

Dissolve the sugar in a cup of warm water, add the yeast and set aside to bubble for 10 minutes. Combine 2 cups of white flour with the salt and wheat flour. Add the oil and yeast mixture and stir with a fork until you have a fluffy mixture. Use remaining white flour to dust work surface, knead for 8 minutes until elastic.

Place in oiled bowl, cover with a dish towel and allow to rise (45 min - 1 hour) in a warm (but not too hot) place. (you want the glutens to connect and develop slowly to make stronger bonds)

Punch down and divide into either 2 parts or 4 parts, depending on the size pizza you prefer.

Brush the top of the crust with olive oil infused with garlic, add toppings, and bake on a pizza stone on the top rack at 415 degrees for about 6-10 minutes (or until the crust is golden brown).

Summer Tacos / Spicy Shanna Tacos

Spicy Shanna Tacos

Ingredients

Taco Seasoning
Chopped Mushrooms, Yellow Squash, Carrots (nearly minced little cubes)
Hot Salsa
Grated Cheese
Sour Cream
Pan-Fried Tortilla (make a Santa Fe-style taco)

Instructions

Saute the carrots for a few minutes, then add mushrooms, squash, and seasoning and cook until softened. Pan fry the tortilla, shaping into a taco shell, and fill with toppings.


Sweet Summer Tacos


Ingredients

Red Bell Pepper, Sweet Corn, Tomatillo, Garlic Clove, all chopped nearly to mince
Lime Juice
Black Beans
Sour Cream
Grated Cheese
Homemade taco (see above)

Saute the veggies until softened, add a squeeze of lime. Stuff taco with all and enjoy hot.

Baba Ghanoush

Ingredients

1 eggplant, cubed and roasted and cooled

1/4 C tahini

juice of 1 lemon

1/2 tsp cumin

1 tbsp flatleaf parsley, chopped

2 cloves garlic, chopped

1 C plain yogurt

s&p to taste

Instructions

give a whirr in the food processor, serve with pappadam

Banana Nut Bread

Ingredients

1 1/4 C mashed ripe bananas
1/4 tsp salt
1/3 C granulated sugar
1/4 C milk
3 Eggs
3 Tbsp vegetable oil
2 2/3 C Bisquick
1 C chopped walnuts


Instructions

Preheat oven to 350. Mix ingredients except the bisquick and walnuts. Fold in the remaining ingredients with a spoon and mix; pour into a greased loaf pan and cook for 50-60 minutes, or until a toothpick comes out cleanly. Allow to cool in the pan for 10 minutes, then turn out onto a wire cooling rack. Keeps for about a week when covered in plastic wrap.

Mango-Pear Pecan Bread

Ingredients

1 1/4 C mashed ripe mango and pear (drain away some of the moisture the mango makes)
1/4 tsp salt
1/3 C granulated sugar
1/4 C milk
3 Eggs
3 Tbsp vegetable oil
2 2/3 C Bisquick
1 C chopped pecans


Instructions

Preheat oven to 350. Mix ingredients except the bisquick and pecans, using an immersion blender if necessary (depending on the consistency of the fruit). Fold in the remaining ingredients with a spoon and mix; pour into a greased loaf pan and cook for 50-60 minutes, or until a toothpick comes out cleanly. Allow to cool in the pan for 10 minutes, then turn out onto a wire cooling rack. Keeps for about a week when covered in plastic wrap.

Cajun-Jamaican Chex Mix

Ingredients

4 C assorted chex
1 C pretzels
1 C cheez-its
1 C kashi whole grain crackers
1 C nuts
2 dashes pickapeppa sauce (or veg. worchestire)
Tony Sacherie's (palmful or to taste)
freshly ground black pepper
2 tbsp brown sugar
1 tbsp dried rosemary, crushed
6 tbps butter


Instructions

Preheat oven to 350. Melt the butter and add the spices, pour over the mix in a deep baking dish and gently stir. Cook for 45 minutes, stirring at 15-minute intervals. Spread on paper towels and leave out for at least an hour; store in airtight containers.


Adapted from Aunt Jac's famous Caughey "Texas Trash" recipe. I'm thinking of tossing just a bit of pineapple juice in the butter mix next time....