Recipes of the Week - October 29th

Sweet Pepper Pasta Toss with Kale From: http://allrecipes.com 1 (8 ounce) package uncooked farfalle (bow tie) pasta 1 tablespoon olive oil 1 medium red bell pepper, chopped 1 medium yellow bell pepper, chopped 1 cup roughly chopped kale 4 cloves garlic, chopped 1 pinch dried basil 1 pinch ground cayenne pepper salt and ground black pepper to taste 8 ounces feta cheese, crumbled Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Heat oil in a skillet over medium heat. Stir in red pepper, yellow pepper, kale and garlic. Season with basil, cayenne pepper, salt and black pepper. Cook until vegetables are tender. In a large bowl, toss cooked pasta with skillet mixture. Sprinkle with feta cheese to serve. Butternut Squash Puff Recipe 3 cups cooked, mashed butternut squash 1/4 cup evaporated milk or light cream 2 tablespoons flour 1/4 teaspoon salt 1/8 teaspoon black pepper 1 tablespoon sugar 1 tablespoon grated orange rind 1/2 teaspoon grated lemon rind 2 tablespoons butter 2 eggs, beaten Combine all ingredients and turn into a 1 quart buttered casserole. Place in a 9 inch square pan of hot water. Bake at 350 degrees for 40 to 50 minutes or until firm in the center. Serve with turkey or pork. Great for a holiday side dish. Horseradish storage Store horseradish root unwashed in a plastic bag in the vegetable drawer of the refrigerator. It begins to dry up as soon as it is cut, so if you've purchased it at the market, try to use it within a week or two for fullest flavor. Once it is cut or grated, used within a few days unless you preserve it in vinegar (see tips below). Freezing is not recommended for whole pieces. However, grated fresh horseradish may be frozen up to 6 months. You may wish to flash-freeze it by the tablespoon in ice trays or on waxed paper, and then place in a sealed plastic bag in the freezer. Keep in mind that it will lose pungency when frozen. Prepared horseradish will last up to three months in the refrigerator. However, it quickly loses pungency and is best used within 3 to 4 weeks. Horseradish cooking tips • Horseradish is best used freshly grated and raw. • Scrub with a stiff brush and peel off the dark skin before using horseradish. • In larger roots, the core may be fibrous and bitter. Remove and discard the core, along with any green spots. • Horseradish is like the allium family -- the finer it is chopped or grated, the more pungent the flavor. • When grating horseradish, it's easiest to use a food processor. Cut the peeled root into cubes and pulse to the desired consistency. The fumes will be quite strong and can actually burn your nose and eyes. Be sure to open a window, remove the lid at arm's length, and turn your head away. • For homemade prepared horseradish, just add white vinegar and salt to taste while processing. Store in a lidded glass jar in the refrigerator up to six weeks. • Fold 1 Tbsp fresh grated horseradish into stiffly-whipped heavy cream and salt to taste for a classic horseradish sauce to accompany beef dishes. Dill weed is also a tasty addition. • Add 1 Tbsp fresh grated horseradish to 1 cup applesauce for a piquant condiment to pork dishes. Apple Horseradish Sauce Recipe • When serving horseradish, do not use silver. Horseradish will tarnish silver. • If you grow your horseradish, the young, tender green leaves are edible in salads and may also be cooked. • If you want to retain the spicy zing of horseradish in cooked dishes, add it at the end of the cooking process, after the dish has been removed from the heat.