Recipes of the Week–October 22, 2012

Baked Sweet Dumpling Squash
from: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=149116 
 
Sweet Dumpling Squash, 1
Cinnamon, ground, 1 tsp
Nutmeg, ground, .25 tsp
Fleischmann's Olive Oil Spread, 1 tbsp
Maple Syrup, 1 tbsp
 
Preheat oven to 350 degrees. Cut the squash in half and remove seeds with a spoon. Use a fork to poke several holes in the outside skin of each half of the squash. Place squash in baking pan with hollow side up. Add 1" of water to bottom of pan. Place 1 Tbsp. of butter, 1/8 tsp. of nutmeg and 1/2 tsp. of cinnamon in the hollow of each squash half. Pour 1/4 cup of maple syrup on each. Bake uncovered on middle rack for 30-45 minutes or until the flesh is soft. Serve hot. If using sweet dumpling squash, each half will serve one person and can be served with dinner "as is". Alternately, you may allow the squash halves to cool partially, remove the skins, and mash or puree the squash.

Quinoa and Kale
from: http://sweetsav.blogspot.com/2012/10/my-meatless-mondays-quinoa-and-kale.html
 
2 cups organic vegetable soup
1 cup quinoa
2 cups kale, chopped (just leaves)
1/2 cup cranberries
1/3 cup chopped pecans
black pepper to taste
 
In a medium saucepan, heat 2 cups of soup until it starts to boil.
Add quinoa to soup, cover and cook according to the package directions.
When soup is absorbed, add seasoning.  If you want to use more than black pepper, add your favorite seasoning.  This is open to many choices.
Add the kale, cranberries and pecans and mix together.  Eat and enjoy.

Sunchokes:
http://www.foodandwine.com/blogs/2012/10/19/what-to-do-with-sunchokes-no-peeling-necessary
http://www.yummly.com/recipes/sunchoke-root-vegetable
http://homecooking.about.com/od/foodstorage/a/sunchokestorage.htm
http://homecooking.about.com/od/jerusalemartichokerecipes/Jerusalem-Artichoke-Recipes-Sunchoke-Recipes.htm

Scalloped Ginger Sunchokes 
from: http://homecooking.about.com/od/vegetablerecipes/r/blv73.htm
    
    2 cups sliced peeled sunchokes (also known as    
       Jerusalem artichokes; 7 to 10 sunchokes)
    1 cup heavy cream
    3 Tablespoons grated fresh ginger
    1-1/2 teaspoons minced garlic
    3/4 teaspoon salt
    1/4 teaspoon freshly ground black pepper
    1-1/2 teaspoons cornstarch
    1 cup dried bread crumbs (see note)
 
Preheat oven to 400 degrees F. Generously butter a 1-quart casserole or small gratin dish.
In a large saucepan, combine the sliced sunchokes, all but 2 tablespoons of the cream, the ginger, garlic, salt, pepper, and simmer over medium heat, stirring occasionally to prevent scorching.
Mix the cornstarch with the remaining 2 tablespoons of cream to make a paste; stir into the sunchokes and simmer for another 5 minutes.
Spoon the sunchokes and cream into the prepared casserole dish and top evenly with the bread crumbs. Place the casserole in a larger baking pan and add enough water to come about halfway up the sides of the casserole. Bake for about 30 minutes or until the top is golden brown. Note: If you like you can substitute 1/4 cup of chopped hazelnuts, pecans, or walnuts for part of the bread crumbs. Yield: 4 to 6 servings

Braised Short Ribs with Sunchokes and Lacinada Kale
from: http://www.yummly.com/recipe/Braised-Short-Ribs-with-Sunchokes-and-Lacinada-Kale-Martha-Stewart-196264
    
    12 cup vegetable oil (safflower)
    5 lbs short ribs (boneless, boneless chuck flap)
    1 onion (coarsely chopped)
    1 carrot (coarsely chopped)
    1 head garlic (halved crosswise)
    2 bay leaves (dried)
    4 sprigs fresh thyme
    1 tsp black peppercorns
    750 mls red wine (cabernet or merlot)
    2 cups port wine
    6 cups low sodium beef stock
    6 cups Mashed Sunchokes
    6 cups Braised Lacinada Kale
Preheat oven to 350 degrees.
Heat vegetable oil in a large Dutch oven over high heat. Add short ribs and cook, turning, until browned on all sides. Remove from Dutch oven and transfer to a plate.
Add onion, carrot, garlic, bay leaf, thyme, and peppercorns to Dutch oven; reduce heat and cook, stirring, until vegetables are soft, about 10 minutes. Add wine and port; return short ribs to pot and cook for 10 minutes. Add beef stock to cover meat; cover Dutch oven and transfer to oven until short ribs are fork tender, about 3 hours.
Transfer short ribs to an 8-by-8-by-3-inch-deep casserole dish; strain braising liquid over short ribs; discard solids and refrigerate for at least 3 hours and up to overnight.
Remove short ribs from liquid (which should be set like jelly) and trim off any fat. Cut each into equal-sized pieces.
Transfer braising liquid to a large skillet and heat over medium-high heat until reduced by one-third. Return cut meat to liquid and cook, until heated through, about 15 minutes.
Divide sunchokes evenly between 4 large shallow serving bowls. Place a few pieced of meat on top of sunchokes; top with kale. Spoon over liquid and serve immediately.