Maple Syrup Acorn Squash

Tim and I went to the farmers market today and came home with a lot of different goodies.
Tonight we did boneless pork loins marinated in homemade Italian dressing, asparagus and acorn squash.


Ingredients
1 large acorn squash cut in half and seeded
2 tbs butter
1 oz maple syrup
salt
pepper


Preheat oven to 400 degrees.

Put 1 tbs of butter in each half of the acorn squash.  Pour .5 oz maple syrup over each half and sprinkle with salt and pepper.  Bake for 1 hour until acorn squash is easily pierced with fork.  

Chicken Vindaloo

Its cold again in Georgia and this is a good crock pot meal.  Vindaloo is an Indian Curry dish that is one of the most popular at Indian restaurants.  This dish is flavorful and some may consider it spicy even though there is not much chili pepper in this recipe.  The spice comes from the mix of cinnamon, fresh ground black pepper corns and garam masala.


Ingredients
7 medium onions Julienned
1 tbs olive oil
6 tsp distilled white vinegar
5 dried Serrano or Thai chili peppers (add more for additional heat or less to tone the heat down)
3 lb boneless chicken thighs (can substitute lamb loins)
1 tbs minced garlic
1 tbs minced ginger
6 small red potatoes, quartered (optional)
Cilantro (optional garnish)

Grind the following together in a spice grinder:
1/2 tbs ground cinnamon
1/2 tbs black pepper corns
1/2 tbs of kosher salt
1 tbs garam masala
1 tsp turmeric powder
1 tsp whole coriander seeds
1/2 tsp black mustard seeds


In a large skillet, heat oil and caramelize onions.  While onions are carmalizing, soak dried chili's in vinegar.  Once the onions are almost done add rehydrated chili's and vinegar to skillet.  Remove from heat and let cool slightly.

In a food processor combine all ingredients except chicken and potatoes and pulse until it becomes a paste.  Place chicken and paste blend in crock pot on low for 6 hours.  Add potatoes and cook on high for an additional 2 to 3 hours or until potatoes are done.

Serve over rice or with Naan.

Hazelnut Truffles

For those of you who do not know, today was a snow day in Georgia so I did not have to go to work.  I decided to spend the morning attempting to make Hazelnut Truffles.  They are similar to the Ferrero Rocher that you find in the stores.



Ingredients
2 cups unsweetened corn flakes
1/2 cup hazelnuts toasted and skinned
24 hazelnuts toasted and skinned
3 tbs unsalted butter
1/2 cup granulated sugar

1/4 cup whole milk
1 tbs cocoa

3/4 cup Nutella 

With a food processor pulse corn flakes until they are finely ground (about 15 pulses).  Set aside to use later.  Pulse 1/2 cup hazelnuts until finely ground and place in a shallow dish.  

Mix unsalted butter and sugar and heat in microwave for 15 minutes at a time stirring between microwave times.  Continue until sugar and butter are smooth.  Whisk in milk, cocoa and Nutella until smooth.  Fold in ground corn flakes.  

Line a jellyrole pan with a piece of foil or parchment.  Spray with vegetable oil.  Spread Mixture evenly over the pan and freeze for 10 minutes.  Remove from freezer and cut in 24 pieces.  Place one hazelnut in the center of each piece and form a ball around it, and roll in ground hazelnuts.  Refrigerate for at least 1 hour.  

Smashed Sea Salt and Malt Vinegar Potatoes

First off, sorry for being out for a while, but I am back and have some new recipes.

Today I had a taste for Salt and Vinegar chips but did not want to eat the ones that come in a bag.  

After some research I found smashed potatoes recipes that looked pretty good, and added my own twist.   

Ingredients

3 quart water

1 lb small red potatoes 

1/3 cup table salt 

Olive oil

Malt Vinegar 

Sea Salt 

Bring water and 1/3 cup table salt to a boil.  Add potatoes to water and let boil 20 minutes or until potatoes easily slide off a paring knife.   Drain potatoes and let cool for 10 minutes.  

Preheat oven to 450 degrees.   Spread olive oil on a 13 X 9 rimmed baking sheet/jelly roll pan.  

Take one potato and smash with the bottom of a measuring cup to about 1/2 inch (it is about the width of your finger).  Brush tops of potatoes with olive oil and bake for 15 minutes and then flip potatoes and bake for an additional 15 minutes or until potatoes begin to turn golden brown.  

Remove potatoes from oven and brush with malt vinegar and sparingly sprinkle sea salt on top.  

Pani Puri/Gol Guppa (Indian Snack)

This is something that I have loved since I was a little kid.  My mom used to make these as a special treat because the Puri (fried dough that puffs up) were time consuming to make.  These can now be found pre-made at many Indian stores.   The pani is a mix of spices with water.  The spice mixture can also be bought at any Indian Store.  This is optional but I think the flavor makes the entire dish.

This dish can also be found at some indian restaurants, but tastes will vary from region to region and family to family.


Ingredients
1 bag 50 puri's
1 tsp pani puri masala mix
8 oz water
1 tsp Imbili + 1/2 cup imbili
3 boiled potatoes, chopped
1 can garbanzo beans drained and rinsed
1 jalapeño diced  (optional)
1 white onion diced
Chopped Cilantro (optional)
1/2 cup plain yogurt

To Assemble:
Mix pani puri masala mix with water and 1 tbs imbili.  Once mixed place in fridge until ready to use.
Take 1 puri and poke a whole in the center.  Stuff with potatoes, garbanzo beans, jalapeño, onion, cilantro.  Top with 1/2 tbs imbili and 1/2 tbs yogurt.  

To Eat:
Dip in water and then put the entire puri in your mouth.

Sausage Rolls

Our friend from Scotland would make these every year.  Now that she has moved back, I had to figure it out.  This is an easy appetizer that can be served with mustard/ketchup, HP Sauce or on their own.

You can use any type of sausage, but I used links because they were easier to handle.

Ingredients

1 package Puff Pastry Sheets

1 package sausage links (15 links) 

Preheat oven to 400.

Lay out pastry sheets and cut across folds.  Place three links in the middle of the rectangle and fold pastry over.  Seal and cut in 1 inch pieces and place on baking sheet.  1 Sheet will make 3 rectangles.  2 Rectangles will be remaining and can be saved for another day.  

Bake for 20 to 25 minutes until pastry turns golden brown.  

Let them cool slightly before serving. 

Beef and Broccoli Stir Fry

The first time I made this I used green beans instead of broccoli.  It tasted OK but it tastes much better with the broccoli.  The green beans did not soak up the sauce as well as the broccoli did, and I think that makes a big difference.

Ingredients:
1/3 cup chicken broth
1/4 cup oyster sauce
2 tbs soy sauce
2 tbs rice vinegar
1 tsp red pepper flakes (more for a spicier dish)
2 tbs vegetable oil
1 (1 1/2 pound) Flank steak, trimmed and sliced thin against the grain
12 oz broccoli florets
2 tbs minced garlic
1 tbs minced ginger


In a large measuring cup or bowl, whisk broth, oyster sauce, soy sauce, vinegar and pepper flakes.
In a large skillet heat 1 tablespoon of oil.  Once the oil begins to smoke add broccoli and cook, stirring occasionally.  Transfer to a large bowl once the tips of the broccoli start turning slightly brown.

Pat flank steak dry with paper towels.  Heat 2 tsp of oil in skillet and add 1/2 the flank steak.  Cook until meat is brown.  Transfer to bowl with broccoli.  Repeat with the remaining flank steak.

Now add the remaining 2 tsp of oil.  Add garlic and ginger and cook until fragrant.  Stir back in the steak and broccoli.  Whisk broth mixture to recombine and add to skillet and cook, stirring constantly until sauce is thickened.  Serve over rice.