Sunday, November 29, 2015

Roasted Brussels Sprouts and Butternut Squash...

3 lbs Brussels sprouts
1 1/2 lbs butternut squash
4 to 6 Tablespoons olive oil
salt to taste
3 Tablespoons maple syrup
1/2 teaspoon ground cinnamon
1 cup pecans
1 cup dried cranberries

Wash Brussels sprouts, remove loose or yellow outer leaves.  Trim off end, and then cut each sprout in half.  Place sprouts in a bowl and drizzle with 2 to 3 Tablespoons of olive oil, and add a sprinkle of salt.  Toss to coat sprouts with oil.  Line a baking sheet with foil, and place sprouts on it in a single as many cut-side-down as you can.

(It's very difficult to peel and cut through a raw butternut squash for me, so I pre-cooked it a little to make it easier.  If you are accustomed to cutting it raw and want to do that, then skip to next paragraph.)  Wash the butternut squash.  Poke all over with a fork.  Place the squash whole on a microwave-safe plate, and microwave on high for about 3 minutes.  Check it after 3 minutes and see if it is warm to the touch and if its appearance is slightly darkened in patches.  If not, place it back in microwave for one minute at a time until it is.  

Cut off the stem end and a little off the base end so it sits flat.  Then cut it in half and remove the seeds and fibrous center.  Peel (I cut each half into about four pieces to make it easier to peel).  Cut into about 1 inch cubes.  Place in bowl, drizzle with 3 Tablespoons of olive oil, sprinkle with salt, add 3 Tablespoons maple syrup, and 1/2 teaspoon of ground cinnamon.  Toss to coat squash.  Line another baking sheet with foil, and place squash on it in a single layer.

Preheat oven to 400 degrees Fahrenheit.  Roast sprouts and squash for about 20 to 25 minutes or until just tender and nicely caramelized, turning with spatula about halfway through cooking time.

Place roasted sprouts and squash into a large bowl.  Add dried cranberries and pecans, and toss gently.  

My notes:  Next time I might let each person add pecans to their individual serving.  I don't much like the pecans heated up with the leftovers.  I also think that some crumbled crisp bacon would be a yummy addition.

Wednesday, November 4, 2015

Salisbury Steak...

2 cans Cream of Mushroom soup
1 envelope dry Lipton Onion Soup mix
3 Tablespoons A1 Steak Sauce
2 Tablespoons onion flakes
1 cup beef broth

1 sleeve of Ritz or Club crackers, crushed
2 eggs
2 pounds very lean ground beef
pepper to taste 
(I did not add additional salt as the crackers and gravy ingredients have quite a bit of salt included.  It can be added later if you think it needs more.

1 to 1 1/2 cup additional beef broth

Preheat oven to 350 degrees F.

In a small bowl stir together first five ingredients...this is the gravy mixture.  Set aside.

In a large bowl crush the crackers.  Add the eggs, ground beef, pepper, and a cup of the gravy mixture from the small bowl.  Mix well, and form into patties.  Brown patties in a non-stick skillet; this may have to be done in batches to avoid overcrowding the pan.

Place the browned meat patties in a casserole dish.  Pour the gravy mixture into the non-stick skillet and stir in the additional beef broth.  When the gravy is smooth and heated through, pour it over the meat patties in the casserole dish.  

Bake for 45 minutes.  Serve with mashed potatoes and a vegetable.

Sunday, November 1, 2015

Pumpkin Bliss...

2 boxes Jell-o No Bake Cheesecake
   (plus milk, butter, and sugar as called for on box)
2 boxes Jell-o Pumpkin Spice instant pudding
   (plus milk as called for on box's 'for pie' recipe)
3/4 cup pumpkin puree (not pie filling)
1/2 tsp cinnamon
1/4 tsp pumpkin pie spice
1 8 oz container of Cool Whip, thawed
1/2 cup chopped pecans
cinnamon to sprinkle on top

Mix crust of both No Bake Cheesecake mixes with the butter and sugar called for on the packages, and pat into the bottom of a 9" x 13" pan.

Mix the filling of the two No Bake Cheesecake mixes with milk as called for on the package.  To this add 3/4 cup of pumpkin puree, 1/2 tsp cinnamon, and 1/4 tsp pumpkin pie spice and mix well.  Pour over the crust and spread evenly.

Mix the two boxes of Pumpkin Spice instant pudding with milk as directed on package for pie (less milk than is called for than making pudding) and pour over the cheesecake layer.

Spread the container of thawed Cool Whip over the top of the pudding.

Cover and refrigerate until ready to serve.  Garnish with chopped pecans and a light sprinkle of cinnamon.  Cut into squares, and use a metal spatula to lift each serving onto plates.