Recipes of the Week - September 15th

Red Mustard Greens with Red Potatoes from: http://southernfood.about.com

• 4 to 5 medium red potatoes, quartered 4 tablespoons butter or 3 tablespoons of butter and 1 tablespoon bacon drippings 8 ounces fresh sliced mushrooms salt and black pepper, to taste dash red pepper, optional 4 cups (about 1 pound) shredded mustard greens

Boil potatoes until just tender; cool and slice. Melt butter (and bacon drippings, if using) in a large heavy skillet over medium heat; add potatoes and mushrooms. Season with salt, pepper, and red pepper, if using. Cook and stir until mushrooms are tender and potatoes are heated through, about 3 to 4 minutes. Add greens and stir until wilted, about 1 minute. 

Fruity Acorn Squash from: http://allrecipes.com/Recipe/Fruity-Acorn-Squash/Detail.aspx

• 1 small acorn squash 1 tart apple, peeled and diced 1/4 cup chopped celery 2 tablespoons raisins 1 tablespoon brown sugar 1/4 teaspoon pumpkin pie spice

Cut acorn squash in half lengthwise; remove and discard seeds and membranes. Place squash cut side down in a greased 11-in. x 7-in. x 2-in. microwave-safe dish. Microwave, uncovered, on high for 6-8 minutes or until almost tender.

Meanwhile, in a bowl, combine the apple, celery, raisins, brown sugar and pumpkin pie spice. Turn squash over; fill centers with apple mixture. Cover and microwave 4-5 minutes longer or until squash and apple filling are tender. Let stand for 3 minutes before serving.

 

Roasted Acorn Squash, Pears And Potatoes With Bucheron Cheese

• 1 acorn squash, cut into 1/8 _inch wedges, seeds removed 1 pound fingerling or other small potatoes, washed and scrubbed 1 pound cippolini or other small onions 3 tablespoon extra virgin olive oil Salt and freshly ground black pepper, to taste 16 clove garlic, peels on 2 pears, sliced 4 sprig thyme 2 tablespoon LuLu Fig balsamic vinegar or other aged balsamic vinegar 1/2 cup Bucheron, or other aged goat cheese 1/4 cup hazelnuts, toasted and chopped

Preheat oven to 325F. In large mixing bowl, toss acorn squash wedges, potatoes and onions in 2 Tablespoons of olive oil and a little salt and pepper. Lay out evenly on baking sheet or in large casserole dish and place in oven. After about 1/2 hour, toss garlic cloves in half of remaining olive oil and a little salt and pepper and scatter over roasting vegetables. Return to oven. After 10 more minutes, toss pears and thyme in remaining olive oil and a little salt and pepper and distribute evenly over roasting vegetables. Bake 15 minutes more.

Arrange hot vegetables on large platter, drizzle with balsamic vinegar and crumble goat cheese over top. Place entire platter in oven 2-3 minutes just to lightly melt cheese. Sprinkle hazelnuts over top and serve immediately.

 

Yard Long Beans with Garlic from: http://countingsheep.typepad.com/amuse_bouche/2004/10/chinese_yard_lo.html

• ¾ - 1 lb Long Beans, washed and cut into 2" long pieces 1/4 tsp salt 1/2 tsp sugar 1 TBS dark soy sauce 1 TBS Chinese RIce Wine like Shaoxing or dry sherry 2 TBS water 2 TBS peanut or canola oil 2 medium scallion or green onion cut into 1/2 inch pieces 3 medium cloves of garlic, minced 2 oz  ground pork

Bring water to boil in a large saucepan. Add the beans and cook for approx 1 minute, drain and rinse with cold water.

IN a small bowl combine the salt, sugar, soy sauce, rice wine.

Heat wok or large saute pan to high and ad the oil. Add the scallion/green onion and the garlic and stir fry for 5 seconds, add the ground pork (if using) and fry for 1 - 2 minutes. Pour the sauce into the pan. add the beans and cook for 2 minutes more until heated.

 

Spanish Green Beans from: http://www.gov.mb.ca/agriculture/food/oriental/cfo01s08.html  

• 1 lb long beans, cut into 1-inch pieces ½ cup chopped green pepper ¼ cup chopped onion          1 tbsp olive or cooking oil 2 medium tomatoes peeled and chopped        1 tsp salt ½ tsp dried basil, crushed   ¼ tsp dried rosemary, crushed Dash black pepper           

Cook fresh cut-up green beans in 2 quarts (2L) boiling salted water. Drain. Meanwhile cook chopped green pepper and onion in hot oil until tender, but not brown. Add chopped tomatoes, salt, basil, rosemary and pepper. Stir in green beans, heat through, season to taste with salt and pepper.