2018-10-05 / Home & Garden

Star Chefs

Pumpkin Chipotle Soup

2 Tbsp. butter
2 Tbsp. all-purpose flour
4 cups vegetable stock
1 (29 ounce) can pumpkin
puree
2 chipotle peppers in
adobo sauce, minced
1-1/2 cups half-and-half
cream
2 Tbsp. sofrito
1 Tbsp. Worcestershire
sauce

1 tsp. salt
1 tsp. paprika

Melt the butter in a large saucepan over medium heat. Stir in the flour and cook until the flour has turned golden brown, about 3 minutes. Whisk in the vegetable stock and bring to a boil over high heat. Whisk in the pumpkin puree until no lumps remain, then add the chipotle peppers, half-and-half cream, sofrito, Worcestershire sauce, salt, and paprika. Return to a simmer, then reduce heat to medium-low, and cook for 8 minutes until thickened and hot.

German Apple Cake

2 eggs
1 cup vegetable oil
2 cups white sugar
2 tsp. ground cinnamon
1/2 tsp. salt
1 tsp. vanilla extract
2 cups all-purpose flour
1 tsp. baking soda
4 cups apples - peeled,
cored and diced

Preheat oven to 350 degrees. Grease and flour one 9x13 inch cake pan.

In a mixing bowl; beat oil and eggs with an electric mixer until creamy. Add the sugar and vanilla and beat well.

Combine the flour salt, baking soda, and ground cinnamon together in a bowl. Slowly add this mixture to the egg mixture and mix until combined. The batter will be very thick. Fold in the apples by hand using a wooden spoon. Spread batter into the prepared pan.

Bake at 350 degrees for 45 minutes or until cake tests done. Let cake cool on a wire rack. Once cake is cool serve with a dusting of confectioners' sugar or with a cream cheese frosting.

Harvest Rice

1/2 cup slivered almonds
2 cups chicken broth
1/2 cup uncooked brown
rice
1/2 cup uncooked wild rice
3 Tbsp. butter
3 onions, sliced into
1/2 inch wedges
1 Tbsp. brown sugar
1 cup dried cranberries
2/3 cup fresh sliced
mushrooms
1/2 tsp. orange zest
Salt and pepper to taste

Place almonds on an ungreased baking sheet. Toast at 350 degrees for 5 to 8 minutes.

Mix broth, brown rice, and wild rice in a medium saucepan, and bring to boil. Reduce heat to low, cover, and simmer 45 minutes, until rice is tender and broth is absorbed.

In medium skillet, melt butter over medium-high heat. Add onions and brown sugar. Saute until butter is absorbed and onions are translucent and soft. Reduce heat, and cook onions for another 20 minutes, until they are caramelized.

Stir cranberries and mushrooms into the skillet. Cover, and cook 10 minutes or until berries start to swell. Stir in almonds and orange zest, then fold the mixture into the cooked rice. Salt and pepper to taste.

Chicken and Apple Curry

3 Tbsp. butter
2 small onion, chopped
2 apples - peeled, cored
and finely chopped
3 Tbsp. all-purpose flour
1 Tbsp. curry powder
8 skinless, boneless
chicken breasts
1 cup hot chicken broth
1 cup milk
Salt and pepper to taste

Preheat oven to 350 degrees.

Saute apple and onion in butter or margarine until tender. Add curry powder and saute 1 minute more. Add flour and continue to cook 1 minute longer. Add stock or broth and milk; stir well.

Salt and pepper chicken breasts to taste and lay in a single layer in a 9x13 inch (or larger) baking dish. Pour sauce mixture over chicken breasts and bake in preheated oven for 45 to 50 minutes, until chicken is done.

Roasted Acorn Squash Salad

1 acorn squash - peeled,
seeded, and cut into
1-inch cubes
2 Tbsp. olive oil
1/2 tsp. ground cinnamon
1/2 tsp. onion powder
1/2 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. ground black
pepper
3 Tbsp. apple cider vinegar
2 Tbsp. maple syrup
1 Tbsp. Dijon mustard
1 tsp. grated orange zest
1 tsp. garam masala
1 clove garlic, minced
1/2 tsp. salt
1/2 tsp. black pepper
1/2 cup olive oil
1 (5 ounce) package baby
arugula
1/4 cup dried cranberries
1/4 cup chopped pistachios

2 ounces crumbled chevre
(goat cheese)

Position a rack into the center position of the oven and preheat oven to 400 degrees. Line a baking sheet or jelly roll pan with parchment paper.

Spread acorn squash cubes onto prepared baking sheet and toss with 2 tablespoons olive oil. Mix cinnamon, onion powder, cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl; sprinkle spice mixture over squash cubes.

Bake on the center rack of preheated oven until squash are tender, 15 to 20 minutes. Remove from oven and allow to cool completely.

Whisk apple cider vinegar, maple syrup, Dijon mustard, orange zest, garam masala, garlic, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a bowl until thoroughly combined; slowly drizzle olive oil into vinegar mixture, whisking constantly, until olive oil incorporates into the dressing. Refrigerate while completing remaining steps.

Toss cooked acorn squash cubes, baby arugula, cranberries, pistachios, and goat cheese in a salad bowl; drizzle with dressing and serve.

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