Recipes of the Week - October 4th

Sweet Pepper Pasta Toss with Kale from: http://allrecipes.com/Recipe/Sweet-Pepper-Pasta-Toss-with-Kale/Detail.aspx
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

1. 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.

2. 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.

3. In a large bowl, toss cooked pasta with skillet mixture. Sprinkle with feta cheese to serve

Winter Squash Tips from: http://www.recipetips.com/kitchen-tips/t--830/all-about-winter-squash.asp

Winter squash are often cooked and eaten on their own simply with salt and butter added. They also go well with other seasonings, such as cinnamon, ginger, cloves, and allspice. Some winter squash are sweetened by adding brown sugar, maple syrup, and honey.

Winter squash can be added to soups, stews, curries, casseroles, and other dishes. They can be mixed with other vegetables and be used to replace sweet potatoes in most recipes. Winter squash are also used in pies, muffins, cakes, puddings, and other desserts.

Potato and Onion Soup from: http://allrecipes.com/Recipe/Potato-and-Onion-Soup/Detail.aspx

1/4 cup margarine

1 onion, thinly sliced

2 leeks

2 red potatoes, peeled and sliced

2 quarts water 1 tablespoon salt

1/4 cup margarine

1/2 cup heavy whipping cream

3 tablespoons chopped fresh chives

1. In a heavy 4 quart pan, melt 1/4 cup butter and onion until wilted. Add cleaned and sliced leeks, potatoes, water and salt. Bring to a boil and simmer, partially covered, for 45 minutes or until potatoes are very tender.

2. Remove from heat and cool if you want. Blend the cooked mixture until smooth. Return to the saucepan; add 1/4 cup butter, cream and chives. Check for seasonings. Heat, but do not boil or the cream will curdle.

Chamberlayne Chicken and Kale Stew from: http://allrecipes.com/Recipe/Chamberlayne-Chicken-and-Kale-Stew/Detail.aspx

3 1/2 cups chicken broth

1/2 cup vegetable broth

3/4 cup water

1 1/2 cups shredded cooked chicken

2 (15 ounce) cans cannellini beans,

drained and rinsed 5 small red potatoes, cubed

2 tablespoons ground black pepper

salt to taste

1 teaspoon oregano

1 teaspoon garlic powder

2 cups shredded kale

Combine the chicken broth, vegetable broth, water, chicken, cannellini beans, potatoes, pepper, salt, oregano, and garlic powder in a large pot; bring to a boil; reduce heat to medium-high and cook until the potatoes are fork-tender, about 15 minutes. Add the kale and cook another 5 minutes; serve.