Roasted Winter Squash with Brown Butter and Sage

Of all the dishes I made this past Thanksgiving (2011) this was my favorite!

Ingredients:

4 medium winter squash (I used a combo of butternut and acorn), peeled and cut into 1" cubes

1 stick butter

1/4 - 1/2 cup fresh sage, chopped

Olive oil

Salt

Pepper

Directions:

Toss the cubed squash with a little olive oil to coat, along with salt and pepper. Place into a baking dish and roast in a 400 degree oven for about a half hour, stirring once, until soft but not mushy.

Just before the rousing is done, melt the butter in a pan over medium heat until foam subsides and the butter starts to brown (not burn!). Add the sage and sautee a minute or two. Salt and pepper to taste.

Take butter and pour over squash and mix.

Sweet Potato Casserole

I made this one up for Thanksgiving in 2011 - it was a hit! Add more chili peppers if you like a bit of a kick.

Ingredients:

About 3 pounds sweet potatoes, peeled and cut into 1/4" slice (use a mandolin if you have one)

12 ounces heavy cream

1 head of garlic, roasted

1 small chili, seeded

Parmigiano Reggiano cheese

Olive oil

Salt

Pepper

Instructions:

Take the cream, garlic, chili, a healthy pinch of salt and cracked black pepper and blend until smooth (about a minute).

Lightly oil a 9x12 baking dish and put down a first layer of the sweet potatoes. Lightly salt and pepper, drizzle about 2 tablespoons of the cream mixture, then a generous sprinkling of the Parmigiano Reggiano. Repeat until you are done with the sweet potatoes (3-4 layers) and finish by topping with remaining cream and a healthy dose of cheese.

Bake, covered with aluminum foil, for about 30 minutes. Remove foil and bake 15 minutes more or until the top is browned nicely and a knife slides into the potatoes without resistance.

Moroccan Lentils

This uses a variety of Moroccan spices to create a creamy and delicious side dish or main course. I prepared it with a terrific Merguez sausage.

Ingredients:

2 medium carrots, chopped fine

1/2 medium parsnip, chopped fine

2 stalks celery, chopped fine

1 small hot pepper, chopped fine

1/2 medium onion, chopped fine

4 cloves garlic, chopped fine

2 tsp paprika

1/4 tsp chili powder

1/4 tsp ground ginger

1/4 tsp cinnamon

1 tsp corriander

1/2 tsp turmeric

1 pound lentils, inspected and washed

2 cups chicken stock

4 cups water

Olive oil

Salt

Pepper

Instructions:

Sweat carrots, parsnip, celery, hot pepper, onion and garlic in olive oil in medium heat until soft and a little brown. Add spices and stir, cooking only a minute or two being careful not to burn. Add lentils and coat, cooking for a couple of minutes. Add chicken stock and water and bring to a boil and then reduce heat and cook for about an hour. After 45 minutes check doneness, and add additional water if necessary.

Broccoli Salad

A recipe from Mrs. P. I think there is a bit too much dressing, so you may want to try a little at a time to get it to your taste.

Combine and refrigerate overnight:

1 cup mayonnaise ( I use light mayo)

1/2 cup sugar

2 Tablespoons white vinegar

Cut 2 bunches broccoli into tiny florets (you can cut the previous evening and bag in Ziploc bag with a paper towel)

1 small chopped red onion

1/2 pound crisply fried and crumbled bacon

Toss the above with the mayonnaise dressing prior to serving.

NOTE: Try it with golden raisins, dried cranberries, cashews or other nuts or dried fruits.

Texas Caviar

This was a dip a friend of ours brought over for a party. It was very, very good.

Texas Caviar

3/4 cup sugar

1 cup olive oil

1/2 cup apple cider vinegar

1 15 oz can black beans

1 14 oz can of white corn

1 can black eyed peas

1 jar chopped pimentos or 1 red pepper chopped

1 can chopped green chilies

3-4 stalks of celery, chopped

1 can chopped green chilies

1 small red onion chopped

Combine sugar, olive oil, apple cider vinegar in small saucepan and heat over med-low heat until dissolved.

Rinse and drain black beans, corn, black eyed peas, pimentos/red pepper

Combine all ingredients in a bowl and let marinate overnight. Strain liquid next day and serve dip with tortilla chips.