Candied Squash

Walking through the grocery store, our oldest spotted a beautiful Red Kuri Squash, which looked like a small pumpkin with character, and wanted to give it a try.  We looked up several squash recipes and decided to base ours on one from our Better Homes and Garden's Cookbook.  We decided the result was very tasty and a perfect Fall side dish.

Prep: 10 minutes
Bake: 60 minutes
Oven: 350 degrees
Yield: Will be determined by the size of squash you choose (The squash mentioned above was the size of a small pumpkin and probably about 5 lbs.)

Ingredients:
1 large squash of your choice (We used Kuri Squash)
1/8 cup maple syrup or 1 1/2 T brown sugar
2 T margarine or Smart Balance
1/2-1 tsp finely zested orange peel
1/8 tsp ground cinnamon or nutmeg

Wash squash exterior, cut squash in half lengthwise; remove and discard seeds.  Arrange halves in 9x13 pan, cut side down.  Add 1 inch water to dish.  Bake in 350 degree oven for 45 minutes.  Remove from oven and turn cut side up.

Meanwhile, in small bowl, stir together syrup or sugar, butter, orange peel and cinnamon.  Drizzle orange mixture down sides of interior of squash, allowing to collect in center of each squash half. 
Bake squash another 20 minutes or so until squash is tender.  Remove from oven and scoop squash out of peel to serve each portion, Or slice and serve in the peel.

Rosemary Rice Pilaf

This rice is great with Lemon Chicken or Dicy's Chicken Picatta recipe.  It is delicious and wonderfully aromatic!

1/4 cup Smart Balance, melt in saucepan
1-2 handfulls thin spaghetti (fideo cut), or orzo pasta
2 c. long grain rice (Jasmine or LG White rice)
(1 c. almonds, optional (we can't eat them))
1/4 to 1/2 c. Wild rice or wild rice blend
1 t. Salt
1 t. Pepper
1 t. Rosemary crushed
5 c. Boiling water
2 Chicken Bullion cubes (or 2 t. Chicken bullion)

In large saucepan, brown pasta, in 'butter', on low until golden.  Add rice, almonds (if using), and seasonings.  Pour in boiling water and add bullion cubes.  Quickly stir and put lid on.  Simmer on low for 20-25 minutes.  Turn off burner and let steam for one hour (optional). Fluff and serve.

Spanish Rice

Simple. Tasty! Cluff Family Cookbook, p. 33-- Shelly Cluff

Yield:  4 servings

1 T oil

1 c. rice

1/2 (8 oz) can tomato sauce

1/2 chopped onion

2 c. water

1/2 tsp. salt

1/4 tsp. pepper

1/2 tsp. crushed cumin (opt.)

In medium saucepan, heat oil.  Add rice.  Brown, stirring constantly unitl golden brown.  Add onion, Stir 2 minutes.  Add tomato sauce; stir 1 minute.  Add water salt, pepper and cumin, if desired.  Bring to a hearty boil; reduce to low heat.  Cover and cook for 15 minutes (until water absorbed and rice cooked).  Remove from heat.  Let stand 5 minutes.  Serve.

Note:  If using all supplies from food storage, approx 1 T dehydrated onions with 1/4 - 1/2 cup water = 1/2 onion.

Garlicky Oven Fries

In the mood for fries one night, we pulled up this four star recipe from a May 1, 2008, Vegetarian Times Issue.  Very tasty.

TIP:  Presoaking the potato slices in hot water helps remove excess starch so they brown and crisp like oil-cooked fries.

Yield: 4 servings

Ingredients:
1 1/2 lb. russet potatoes, peeled and cut into 1/4 inch thick wedges
2 tsp canola oil
2 tsp olive oil
4 cloves garlic, coarsly chopped (or finely pressed)
1 Tbs chopped fresh parsley

Directions:
1. Place oven rack in lowest position, and preheat oven to 475 degrees.  Coat baking sheet with cooking spray.  Soak potatoes in bowl of hot water 10 minutes.  Drain, pat dry, and return to dry bowl.

2.  Meanwhile, heat canola oil, olive oil and garlic in saucepan over medium-low heat.  Cook garlic 2 minutes, or until it begins to brown.  Transfer garlic to small bowl with slotted spoon.

3.  Pour oil over potatoes and toss to coat.  Season with salt and pepper.  Arrange potatoes in single layer on prepared baking sheet.  Bake 20 minutes, or until potatoes are golden on bottom.  Turn, and bake 10 minutes more, or until golden and crisp.  Meanwhile, stir parsley into reserved garlic, sprinkle over fries.  Season with salt and pepper, and serve immediately.

Note:  We used dried parsley and combined steps 2 and 3 by mixing all seasonings together and tossing to coat the potatoes before baking 20 minutes on one side, turning and cooking another 15 minutes or so on the other side.   The results were still yummy.

Roasted Sweet Potato Salad

This recipe is SO delicious!  To describe it, I quote Kara Bagley, " slightly smoky, salty and sweet with a little kick."  This is Kara Bagley's delicious recipe.  See her website for more great details.

3 pounds sweet potatoes

¼ cup extra virgin olive oil

1 chipotle pepper in adobo sauce, pureed

1 teaspoon balsamic vinegar

2 teaspoons salt

¼ teaspoon pepper

1/3 cup dried cranberries

2 tablespoons chopped fresh chives

Preheat oven to 400 degrees (convection works best). Peel and cut potatoes into 1” pieces. Toss to coat with 2 tablespoon of olive oil and arrange in a single layer on two baking sheets. Roast for 35 minutes. Mix 2 tablespoons oil, pepper puree, vinegar, salt and pepper to make a dressing. Combine cranberries, pecans, chives and cooked sweet potatoes in a medium bowl, drizzle with dressing, cover and refrigerate until chilled.

Note:  Her recipe also called for pecans which we left out.  The salad is good cold or hot, but I think I actually like it best hot (when the chipotle isn't quite as spicy-hot).  So yummy you can believe we'll be making it again...and again!