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Contact me at Mom25dogs@gmail.com

Monday, September 17, 2007

Fall Recipes

Spinach, Pear and Bleu Cheese Salad

2 tablespoons water
1 1/2 tablespoons red wine vinegar
1 tablespoon olive oil
1 tablespoon honey
2 teaspoons Dijon mustard
1/4 teaspoon ground black pepper
1 pear, cut lengthwise into 15 slices
8 cups spinach, torn
1/4 cup red onions, thinly sliced

Combine first 6 ingredients in a small bowl, stirring with a whisk. Place the pear slices in a large bowl. Spoon 1 tablespoon dressing over pears; toss to coat. Add the remaining dressing, spinach, and onion; toss to coat.

Source: Recipezaar.com


Roasted Three Squash Soup

1 butter nut squash, halved and seeded
1 acorn squash, halved and seeded
1/2 spaghetti squash, seeded
1 head garlic
3 tablespoons butter
1 large onion, chopped
1 teaspoon minced fresh gingerroot
1 teaspoon curry powder
2 granny smith apples, cored, peeled and chopped
2/3 cup dry sherry
3 (14 1/2 ounce) cans vegetable broth
1 small red bell pepper, minced
1 sprig fresh rosemary, chopped
2 tablespoons chopped fresh parsley
4 leaves fresh basil, chopped
1 teaspoon dried thyme
cracked black pepper and salt
cayenne pepper
2 zuchini, chopped
3 green onions, chopped
1 cup hot water


*Note* This is delicious! My husband and my parents all agreed this was a winner. But it's NOT a quick and easy recipe. The hardest part was cutting the winter squash in two and scraping out the insides. If I do this again, my hubby will have to do that part. Be careful with your knives!

Preheat oven to 375 degrees F (190 degrees C). Place the butternut, acorn and spaghetti squashes cut side down on a roasting pan. Wrap garlic in foil, or place in a garlic roaster. Roast squash and garlic in preheated oven for 50 to 60 minutes. Melt butter in a large pot or Dutch oven over medium heat. Saute the onion for 5 minutes, stirring frequently. Stir in ginger and curry powder; cook 3 more minutes. Stir in apples and sherry; reduce heat to medium-low and simmer for 15 minutes. Transfer mixture to a blender and set aside. When the squash and garlic are done squeeze half the garlic into the apple mixture. Process mixture for 1 minute until blended, but still slightly chunky. Return mixture to pot over medium-low heat. In the blender, puree small batches of squash flesh and vegetable broth. Transfer each batch to the pot with the apple mixture. Stir in red bell pepper, rosemary, parsley, basil, thyme, black pepper, salt and cayenne. Cover and simmer over low heat for 1 to 3 hours, stirring occasionally. About 30 minutes before serving add zucchini, green onions and hot water.

Source: Recipezaar.com


Apple Pineapple Cheese Salad

3 medium tart apples, unpeeled and diced
2 tablespoons lemon juice
1/4 cup chopped red onions
2 cups sliced celery
1 (20 ounce) can pineapple chunks, well drained
8 ounces sharp cheddar cheese, shredded
3/4 cup slivered almonds, toasted
1/2 cup reduced-fat sour cream
1/4-1/2 cup mayonnaise
salt and pepper, to taste

Toss the diced apple with the 2 tbsp lemon juice and them place in a large mixing bowl. Add the chopped red onion, sliced celery, well-drained pineapple chunks, diced cheese and toasted almonds to the mixing bowl. In a seperate bowl, mix together the sour cream and mayonnaise (start with just 1/4 cup of mayo). Add sour cream/mayo mixture to the salad and toss to evenly coat. Add salt and pepper to taste and, if necessary, more mayonnaise. Serve on lettuce leaves.

Source: Recipezaar.com

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