Family Recipes

Panera Autumn Squash Soup

1 large butternut squash, peeled, seeded and chopped (or 20 oz package precut)
1 tablespoon canola oil
1 15-ounce can pumpkin
1 cup vegetable broth
1 cup apple cider
1 cup half and half
1-1/2 tablespoon honey
1/4 teaspoon curry (a mild yellow curry if you have one)
1/2 teaspoon cinnamon
1-1/2 teaspoons salt
1/4 teaspoon black pepper
roasted pumpkin seeds

Instructions:

Preheat oven to 450 degrees F.
Toss chopped butternut squash with canola oil.
Roast for 25 minutes. Let cool 5 minutes.
In a large food processor, puree the squash.
Add pumpkin and blend. While blending, slowly pour vegetable broth, apple cider and half and half through the top. If the consistency seems too thick, add more broth and/or apple cider as desired.
Pour into a large sauce pan and heat over medium to a gentle boil.
Add honey, spices, salt and pepper.
Simmer on low for 10 minutes.
Serve with roasted pumpkin seeds.

Dawn Butler, Vegetables

Sautéed Pepper Turnovers

4 large bell peppers (red, yellow, or orange)
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon tomato paste diluted with 1/4 cup water
1 tablespoon balsamic vinegar
1-1/2 tablespoons chopped marjoram or 2 tablespoons sliced basil leaves
shredded mozzarella cheese (optional, amount not specified)
grated parmesan cheese (optional, amount not specified)
1 prepared pizza dough, uncooked
1 egg, beaten
poppy seeds or sesame seeds (optional)
1 jar marina sauce

Roll out dough to about 1/8-inch thick. Using a biscuit cutter, cut the dough into 3-inch circles.

Cut the peppers into narrow strips about 1-inch long. Heat the oil in a skillet and sauté the peppers and garlic over medium-high heat until the peppers are singed on the edges, about 10 minutes.

Add the diluted tomato paste, lower the heat to medium, and continue cooking until the peppers are soft, about 10 minutes more.

Add the vinegar, and raise the heat to high. Cook, stirring frequently, until the peppers are glazed.

Stir in the marjoram or basil and cook another minute.

Remove from heat. Stir in the mozzarella and parmesan cheeses, if desired.

Spoon 1-1/2 to 2 tablespoons of peppers onto the lower half of each pastry circle (keeping away from the edges). Using a pastry brush, paint the edges with a little beaten egg, then fold the top half down over the lower half to form a crescent. Using your fingers or the tines of a fork, press down on the edges to seal.

Brush the turnovers with the remainder of the beaten egg and, if desired, dust the tops with poppy or sesame seeds.

Bake at 375 degrees F for 25 minutes or until golden and glossy.

Heat marina sauce and serve on the side with the turnovers.

Dawn Butler, Eggs, Pasta, Beans, Tofu

Tomato and Goat Cheese Quiche

1 pound plum tomatoes (about 6), cored and sliced
4 ounces fresh goat cheese, crumbled
3/4 cup half & half or heavy cream
1/2 cup milk
3 large eggs
1/4 teaspoon dried thyme
1 prepared pie crust (unbaked)

Preheat oven to 400 degrees F.
Arrange the tomato slices to cover the bottom of the pie crust.
In a medium bowl, whisk the eggs. Stir in the cheese, cream, milk, eggs and thyme.
Pour the cheese mixture over the tomatoes.
Bake about 45 minutes or until the top is golden brown.
Let rest a few minutes before serving.

Dawn Butler, Eggs, Pasta, Beans, Tofu

Spicy-Sweet Tofu with Couscous

1-1/4 cups couscous
1-1/4 cups water
1-1/2 teaspoons kosher salt, divided
3/4 cup golden raisins
1/2 cup roasted almonds, chopped
1/3 cup torn mint leaves, plus more for serving
5 tablespoons olive oil, divided
1/4 tsp. freshly ground black pepper
1/3 cup harissa (chili pepper paste. Dawn got hers from Trader Joes.)
1 tablespoon fresh lemon juice, plus wedges for serving
2 teaspoons honey
1 teaspoon ground cumin
1/4 teaspoon ground coriander
1 tablespoon water
1 (15.5 ounce) package extra-firm tofu, drained and cut into 1-inch cubes

Bring water to a boil in a saucepan. Stir in couscous and 1 teaspoon salt. Cover and remove from heat. Let stand until liquid is absorbed, 3 to 4 minutes.

Stir in currants, almonds, mint, 2 tablespoons oil, and pepper. Set aside.

Whisk harissa, 1 tablespoon oil, lemon juice, honey, cumin, coriander, 1 tablespoon water, and remaining 1/2 teaspoon salt in a small bowl.

Heat remaining 2 tablespoons oil in a large skillet over medium-high. Add tofu; cook, turning occasionally, until browned, 8 to 10 minutes. Add 1/4 cup harissa mixture and stir until coated, about 1 minute.

Serve with couscous, remaining harissa mixture, mint, and lemon wedges.

Breakfast, Elaine Walker

Whole Wheat Waffles

2 eggs, beaten
1 3/4 cups skim milk (or Almond milk)
1/4 cup canola oil
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
1 cup whole wheat flour
1/4 cup all-purpose flour
1/3 cup rolled oats (quick cook or old fashioned)
1/4 cup wheat germ
4 teaspoons baking powder
1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon (optional)

In a large bowl, whisk together the eggs, milk, oil, applesauce, and vanilla. Beat in whole wheat flour, all-purpose flour, rolled oats, wheat germ, baking powder, sugar, salt and cinnamon (if using) until batter is smooth.

Preheat a waffle iron, and coat with cooking spray. Pour batter into waffle iron in batches, and cook until crisp and golden brown.

Elaine Walker, Poultry

Turkey Tetrazzini

4 ounces angel hair pasta
1 tablespoons butter
1 cup diced cooked turkey (use food processor)
dash onion powder
1/4 teaspoon poultry seasoning
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sour cream
1/2 cup milk
1/4 cup shredded cheddar cheese
1/4 cup Panko bread crumbs
2 tablespoons grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 325 degrees F.

Melt butter in a skillet. Stir in turkey, onion powder and poultry seasoning. Saute for 2 minutes, then stir in condensed soup, sour cream, milk and cheddar cheese. Mix well.

Place cooked noodles in an 8 inch round casserole dish. Pour turkey with sauce mixture evenly over the top. Sprinkle with bread crumbs and Parmesan cheese.

Bake in preheated oven for 40 minutes, or until sauce is bubbling. Turn oven up to 375 degrees F and bake for another 10 minutes or until top is lightly brown.

Breads and Muffins, Elaine Walker

Chocolate Peanut Butter Banana Bread

3 very ripe bananas, mashed
1/2 cup creamy peanut butter
1/4 cup canola oil
1 large egg
1/3 cup granulated sugar
1/4 cup packed brown sugar
1-1/2 cups flour
1/2 teaspoon baking soda
1-1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup chopped Reese’s Peanut Butter Cups (about 12 Reese’s miniatures)
1/3 cup semi-sweet chocolate chips
3 tablespoons Nutella

Preheat oven to 350°F. Spray a 9×5 inch loaf pan with nonstick spray. Set aside.
In a medium bowl, whisk together flour, baking soda, baking powder and salt. Set aside. In a large bowl, whisk together bananas, peanut butter, oil, egg and sugars.

Pour dry ingredients into wet ingredients and stir until just combined. Batter will be very thick. Do not overmix. Fold in Reese’s cups and chocolate chips. Spread batter into prepared pan. Drop 3 tablespoons of Nutella on top of bread in a row. Swirl with a knife.

Bake for about 50 minutes or until toothpick inserted into center comes out clean. Let cool in loaf pan for 10 minutes, then loosen the edges of the pan with a knife and remove from loaf pan, transferring bread to a cooling rack.

Tip: Do not overmix the batter! Overmixed batter leads to tough, crumbly baked goods.

Elaine Walker, Poultry, Slow Cooker or Instant Pot

Instant Pot Chicken with Gravy

1 teaspoon poultry seasoning
1/2 teaspoon paprika
1/4 teaspoon garlic salt
2 (10 ounce) boneless, skinless chicken breasts
1 tablespoon olive oil
chopped carrots and/or celery (optional)
1 cup chicken broth
aluminum foil
2 tablespoons cold water
2 tablespoons cornstarch

Combine poultry seasoning, paprika, and garlic salt in a small bowl.
Using the flat side of a meat tenderizer, pound the chicken breasts to about 3/4-inch thickness. Sprinkle with seasonings from small bowl and rub on both sides of the chicken. (You may have some seasoning mix left over.)
Pour the oil into a larger skillet, turn on medium high heat, and brown the chicken breasts on both sides.
Add the carrots and celery (if desired) to the Instant Pot. Pour in the chicken broth
Set a trivet inside the pot, then lay the chicken breasts on top.
Close and lock the lid. Select high pressure for 5 minutes. (Allow 10 to 15 minutes for pressure to build.)
Release pressure using the natural-release method (10 minutes).
Unlock and remove the lid. Remove chicken to a clean plate and cover with foil to keep warm.
Combine water and cornstarch in a small bowl and stir to dissolve. Switch pot to Saute function. Slowly whisk in enough of the cornstarch mixture to thicken the gravy to your desired consistency. Remove from heat and serve gravy over chicken breasts.

Elaine Walker, Poultry

Baked Chicken Wings with Garlic & Chili (mild) for 2

3 tablespoons olive oil
2 cloves garlic, minced
1/4 teaspoon garlic salt
1 to 2 teaspoons chili powder (1 for Mom)
5 chicken wings

In a small bowl, mix together the olive oil, garlic and chili powder.
Pour into a large ziploc bag. Add the wings and seal the bag.
Shake the bag and massage the wings to evenly distribute the sauce. Let marinate an hour or more.
Preheat oven to 375 F.
Bake chicken for 50 to 60 minutes.

Main Dish Salads, Pork, Sandwiches

Ham Salad Spread

3 cups ground fully cooked ham
2 tablespoons finely chopped celery
4 teaspoons sweet pickle relish
2 hard cooked eggs
1 cup mayonnaise
1 tablespoon prepared yellow mustard

In a large bowl, mix together the ham, celery and pickle relish.
On a cutting board, slice the cooked eggs in half.
Remove the yolks, put them in a small bowl, and mash them. Stir in the mayonnaise and mustard until well blended.
Finely chop the egg whites and add them to the ham mixture.
Spoon the mayonnaise mixture into the ham & egg mixture and stir gently.
Refrigerate for at least an hour before serving as sandwiches or over crackers.