Garlic Butter Roasted Mushrooms — Smitten Kitchen

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1 pound mushrooms such as cremini or white, halved lengthwise if large
2 tablespoons capers, rinsed and chopped
3 large garlic cloves, minced
2 tablespoons vegetable oil
3 tablespoons unsalted butter, cut into pieces
2 teaspoons fresh lemon juice
1/4 cup chopped flat-leaf parsley

Preheat oven to 450°F with rack in middle. Toss mushrooms with capers, garlic, oil, 1/8 teaspoon salt and several grinds of pepper in a 1 1/2- to 2-qt shallow baking dish. Top with butter and roast, stirring occasionally, until mushrooms are tender and golden and bubbly garlic sauce forms below, 15 to 20 minutes. Stir in lemon juice and parsley. Serve immediately, with crusty bread on the side for swiping up the juices. Smitten kitchen

Perfect as can be from Gourmet.com

Pumpkin and Black Bean Soup – Rachael Ray

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2 tablespoon Extra-virgin Olive Oil

1-2 cloves of garlic minced

1 med Onion — finely chopped

3 cup vegetable stock

1 can tomatoes in juice – diced use rotel

1 can Black Beans — drained

1 can  pumpkin puree

1 cup heavy cream or half n half

1 tablespoon Curry Powder

1 ½ teaspoon Ground Cumin

¼ tsp to ½ teaspoon cayenne pepper

Coarse salt

20 Blades Fresh Chives — chopped or snipped, for garnish

Heat a soup pot over medium heat. Add oil. When oil is hot, add onion.

Saute onions 5 minutes. Add garlic, cumin and curry cook for a few min.  Add broth, tomatoes, black beans and pumpkin puree. Stir to combine ingredients and bring soup to a boil. Reduce heat to medium low and stir in cream, cayenne and salt, to taste.

Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives .

Pumpkin Stuffed with Everything Good – Dorie Greenspan

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1 (3-pound) pumpkin
Coarse salt and freshly ground pepper
1/4 pound stale bread, thinly sliced and cut into 1/2-inch cubes
1/4 pound Gruyere, Emmenthal, or cheddar cheese (or a mix of all three), cut into 1/2-inch cubes
2 to 3 cloves garlic, split, germ removed, and coarsely chopped
4 slices bacon, cooked until crisp, drained, and chopped
1/4 cup chopped fresh chives or sliced scallions
1 tablespoon minced fresh thyme
1/3 cup heavy cream
Pinch of freshly grated nutmeg

1. Preheat oven to 350 degrees with a rack set in the center of the oven. Line a baking sheet with a nonstick baking mat or use a Dutch oven that is slightly larger in diameter than your pumpkin (in which case, you will need to serve your pumpkin from the Dutch oven, as it may stick, but it will keep its shape better this way).
2. Using a sharp, sturdy knife, cut off top of pumpkin, working around the top with the knife inserted at a 45-degree angle to cut off enough to make it easy to work inside the pumpkin; reserve top. Remove seeds and strings from cap and pumpkin. Season inside of pumpkin generously with salt and pepper. Place on prepared baking sheet or in Dutch oven; set aside.
3. In a large bowl, toss together bread, cheese, garlic, bacon, chives, and thyme until well combined. Pack into pumpkin; it should be well filled but not overstuffed. You may need to add some bread and cheese or some of the filling may not be necessary to use. In a small bowl, stir cream and nutmeg to combine. Pour over filling; filling should be moist but not swimming in cream — you may need to use more or less accordingly.
4. Place top on pumpkin and transfer to oven; cook until filling is bubbling and pumpkin flesh is tender, about 1 hour and 30 minutes. Remove top and continue baking until liquid is slightly evaporated and top of filling is browned, 20 to 30 minutes more.

5. Carefully transfer pumpkin to a serving platter (or serve in Dutch oven, if using) and serve. Serves 2 to 4.

Cannellini Bean Soup – Mad Hungry

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2 1/2 (1 lb) cups dry cannellini beans or great northern
3 tablespoons extra-virgin olive oil, plus more for drizzling
2 onions, chopped (about 2 cups)
3 cloves garlic, minced
5 small (6-inch) long carrots, peeled, halved lengthwise, and sliced (about 1 1/4 cups)
4 celery stalks (the tender inner stalks with leaves), peeled and chopped (about 1 1/4 cups)
1/2 cup chopped tomatoes, fresh or canned
2 bay leaves
good pinch of red pepper flakes
1/4 cup fresh basil leaves or 1 tsp dried basil
1/4 cup chopped fresh flat-leaf parsley
1 -2 tsp coarse salt – less
Freshly grated Parmesan cheese
Freshly ground black pepper

1. Rinse the beans well and place in a large pot. Cover the beans with 4 -6 quarts of water. Bring to a boil, cover, and turn off the heat. Allow to soak for 1 hour.

2. Place the olive oil, onions, and garlic in a large heavy-bottomed pot over medium heat. When the garlic begins to sizzle, after about 30 seconds, add the carrots and celery and continue to cook, stirring, for about 5 minutes. Stir in the tomatoes, basil, and parsley and cook, stirring occasionally, for an additional 3 minutes.

3. Add the soaked beans, cover with 8 cups of cold water, and stir to combine. Bring to a boil, reduce the heat, and simmer, partially covered, until the beans are tender and creamy, at least 1 1/2 but up to 2 1/2 hours. Add water if necessary to achieve desired consistency; the soup should be thick. Add the salt halfway through the cooking. Serve with freshly grated Parmesan cheese, freshly black ground black pepper, and a drizzle of olive oil.

Dog Biscuits – Chris Babcock

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1 cup flour

1/4 cup wheat germ

1/4 cup brewer’s yeast (I used nutritional yeast)

1/4 cup finely grated carrot (about one really big carrot for a double recipe)

2 tsp minced parsley

1 clove garlic, minced

1/2 cup chicken stock

scant 1/4 cup canola oil

3 Tbsp chicken stock

Preheat oven to 400ºF.  Spray cookie sheet with non-stick spray.

Mix flour, wheat germ, brewer’s yeast, carrot, parsley, and garlic.  To this mixture, alternately add chicken stock and oil, in three parts.  Mix until a sticky dough forms.  Turn in out on a floured board.

Knead adding flour as needed, about 2 minutes.  Roll dough out about 3/8″ thick.  Cut into shapes.  Place on cookie sheets.

Bake 8-10 minutes , then turn cookie sheet and baste with chicken stock.  Bake 8-10 minutes longer.  Turn off heat. Leave pan in closed oven for 90 minutes.  Happy dog.

Cranberry orange relish — food & wine

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2 cups cranberries (fresh or frozen, 1 12oz bag is enough)

1 medium orange, quartered (ends removed)

3/4 to 1 cup sugar

Slice unpeeled orange into eights and remove any seeds.  Place half of the cranberries and half of the orange in food processor.  Pulse until evenly chopped.  Transfer to a bowl and repeat with the other half of oranges and cranberries.  Stir in sugar to taste and store in refrigerator or freezer.

Potted Crab — Helen Krafsur

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1/2 lb lump crabmeat

1/2 stick unsalted butter

1 tablespoon medium-dry Sherry

1 teaspoon finely grated lemon zest

1 teaspoon fresh lemon juice

1 teaspoon minced shallot

1/4 teaspoon ground mace (or whatever you feel like)

1/4 teaspoon salt

black pepper to taste

pinch of cayenne

Melt butter in a skillet over low heat and stir in remaining ingredients (except crabmeat). cook for a few minutes then add crabmeat and combine.

Transfer mixture to dish or dishes and tamp down.  Cover surface with wax paper, then cover with plastic wrap and chill at least 23 hours.  Bring to room temp. before serving.

I planned on taking a photo of Helen’s gift but we ate the whole thing.  It was sooo good!!

Mushroom Gravy

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1/2 onion, minced
2 cloves garlic, minced
2 cups vegetable broth
1/2 teaspoon thyme
1/4 teaspoon rubbed sage
1 tablespoon nutritional yeast
1 teaspoon sherry (optional)
1 tablespoon soy sauce
2 tablespoons unbleached flour
1/4 cup plain soymilk
salt and freshly ground black pepper, to taste

In a medium-sized non-stick saucepan, saute the onion until light brown, about 10 minutes. Add the mushrooms and 1 tablespoon of water, and cook for another 3 minutes. Add the garlic, and cook, stirring, for another minute.

Add the vegetable broth, herbs, nutritional yeast, sherry, and soy sauce. In a bowl, whisk or blend (with a hand blender) the soymilk and flour together until smooth. Add it to the saucepan and stir well.  Simmer, stirring occasionally, for 15 minutes. Season with salt and pepper to taste and serve.

Thanksgiving Meatless Loaf

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1 medium sweet potato

1 medium onion

2 ribs celery

1 medium carrot

2 cloves garlic, minced

1 15-ounce can cannellini beans (or other white beans), drained and rinsed

14 ounces extra-firm tofu (one 14-16-ounce package)

2 tablespoons soy sauce

2 tablespoons tomato paste or ketchup

1/4 cup fresh parsley, chopped

1 tablespoon spicy brown or whole-grain prepared mustard

1/2 tsp rubbed sage

1 tsp thyme leaf

1/2 tsp dried rosemary, crushed

1 teaspoon salt (or to taste)

1/2 teaspoon black pepper

1 teaspoon smoked paprika

2 tablespoons nutritional yeast

1/2 cup chopped walnuts (optional)

3/4 cup quinoa flakes or wheat flakes

Wash a medium sweet potato (about 7 ounces), pierce it several times with a fork, wrap it in a paper towel, and microwave until done, 4-5 minutes. (Alternately, bake or steam the sweet potato.) Allow to cool enough to handle and then peel and set aside.

Mince the onion, celery, and carrot. You can do this quickly by cutting each vegetable in quarters and then pulsing in a food processor until finely chopped.

Heat a large, non-stick skillet. Add the minced vegetables, including garlic, and cook, stirring regularly, until they become tender, about 6-10 minutes. Add water by the teaspoon if necessary to keep the vegetables from sticking or becoming dry. Once they’re softened, add the drained beans and mash them lightly with a slotted spoon or spatula.

Place the peeled sweet potato into the food processor along with the tofu, soy sauce, and all seasonings. Process until fairly smooth. Add the walnuts and pulse a few more times. Scrape the tofu mixture into a large mixing bowl and add the quinoa flakes and the cooked vegetables. Stir well.

Preheat oven to 375F. If you have a silicone baking mat (recommended) place it on a baking sheet. Otherwise line the baking sheet with parchment paper or spray with non-stick spray. Spoon the tofu mixture onto the prepared baking surface, using dampened hands to shape it into an oblong or oval loaf about 2 1/2 inches high. Bake for 25 minutes or until the top is evenly browned. Loosely cover with aluminum foil and cook for 20 more minutes. Check to make sure that the center is firm; if not, give it a little extra time. (You can also remove the foil and cook for 5 more minutes for a crunchier crust.) Remove from oven and allow to stand for 10 minutes before slicing and serving.

Servings: 8
Yield: about 16 slices
Serve with mushroom gravy

Curried Chickpeas – Serves 4 Roger Mooking

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1 teaspoon vegetable oil

½ onion — finely diced

1 carrot — finely diced

1 clove garlic — finely diced

2 tablespoon curry powder

Splash white wine

4 plum tomatoes — coarsely chopped or 1/2 can Rotel

1 can chickpeas — rinsed and drained  (19-ounce)

1 cup chicken or veggie stock

1 tablespoon sugar

Kosher salt

1 tablespoon butter — cold

In a saute pan, warm the oil over medium heat, and sweat the onion until just translucent. Add the carrot and garlic, and stir. After the garlic has browned slightly, sprinkle over the curry powder, and stir. Add the white wine to deglaze the pan. Add the tomatoes and chickpeas to the pan, then stir.

Pour in the veggie stock, and bring the mixture to a simmer. Cover the pan with a lid, and cook for 10 minutes. Season the chickpeas with the sugar, and salt, to taste. Remove the pan from the heat and finish the chickpeas by stirring in the cold butter.