Buttery Pappardelle with Pumpkin and Carmelized Onions

Realsimple.com 
November 2013

Serves 4| Hands-On Time: 40m| Total Time: 40m

Ingredients

• 3/4 pound pappardelle
• 4 tablespoons (1/2 stick) unsalted butter
• 1 large red onion, thinly sliced
• kosher salt and black pepper
• 1/2 small sugar pumpkin (about 1 1/2 pounds)—peeled, seeded, and cut into 1/2-inch pieces
• 3 thyme sprigs, plus 2 teaspoons thyme leaves
• 2 1/2 ounces pecorino, grated (2/3 cup), plus more for serving (optional)

Directions

1. Cook the pasta according to the package directions. Reserve 1 cup of the cooking water; drain the pasta and return it to the pot.
2. Meanwhile, melt 2 tablespoons of the butter in a large skillet over medium heat. Add the onion and ½ teaspoon each salt and pepper and cook, stirring occasionally, until soft, 14 to 16 minutes. Transfer to a plate; reserve the skillet.
3. Add the pumpkin, thyme sprigs, and 1½ cups water to the reserved skillet, cover partially, and cook, stirring occasionally, until the pumpkin is very soft and most of the water has evaporated, 6 to 8 minutes.
4. Add the onion, pumpkin, thyme leaves, pecorino, the remaining 2 tablespoons of butter, and ½ cup of the reserved cooking water to the pasta and toss to coat (adding more cooking water as needed to loosen the sauce).
5. Serve the pasta with black pepper and additional pecorino, if desired.

Slow Cooker Cream Cheese Chicken Chili

http://www.plainchicken.com/2012/01/slow-cooker-cream-cheese-chicken-chili.html

1 can black beans
1 can corn, undrained
1 can Rotel, undrained
1 package ranch dressing mix
1 tsp cumin
1 Tbsp chili powder
1 tsp onion powder
1 8 oz package light cream cheese
2 chicken breasts

Drain and rinse black beans. Place chicken at bottom of pot, then pour out whole can of corn (undrained), rotel, and black beans. Top with seasonings and ranch mix. Stir together. Place cream cheese on top. Cover with lid and cook on low for 6-8 hours. Stir cream cheese into chili. Use 2 forks to shred chicken. Stir together and serve.

Banana Bran Muffins

http://www.eatingwell.com/recipes/banana_bran_muffins.html

Ingredients

• 2 large eggs
• 2/3 cup packed light brown sugar
• 1 cup mashed ripe bananas, (2 medium)
• 1 cup buttermilk, (see Ingredient notes)
• 1 cup unprocessed wheat bran, (see Ingredient notes)
• 1/4 cup canola oil
• 1 teaspoon vanilla extract
• 1 cup whole-wheat flour
• 3/4 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup chocolate chips, (optional)
• 1/3 cup chopped walnuts, (optional)

 

Preparation

1. Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
2. Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in bananas, buttermilk, wheat bran, oil and vanilla.
3. Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, cinnamon and salt in a large bowl. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Stir in chocolate chips, if using. Scoop the batter into the prepared muffin cups (they’ll be quite full). Sprinkle with walnuts, if using.
4. Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly before serving.

 

Sloppy Tacos

www.bonappetit.com  from Off-Site Kitchen in Dallas
September 2013

6 Servings

INGREDIENTS

Lime sour cream

• 1 cup sour cream
• 1 Tbsp. finely grated lime zest
• ¼ cup fresh lime juice
• 2 Tbsp. chopped fresh cilantro
• 1 Tbsp. unseasoned rice vinegar
• Kosher salt

Filling and Assembly

• 2 Tbsp. olive oil, divided
• 2 lb. ground beef chuck
• 1 small yellow onion, chopped
• 6 garlic cloves, finely chopped
• 1 14-oz. can whole peeled tomatoes
• 1 12-oz. bottle tomato-based chili sauce (such as Heinz)
• ¼ cup Worcestershire sauce
• 3 Tbsp. ancho chile powder or chili powder
• 1 Tbsp. garlic powder
• 1 Tbsp. onion powder
• 1 Tbsp. brown sugar
• 1 Tbsp. ground cumin
• 12 crisp taco shells, warmed
• Shredded Wisconsin cheddar, lettuce, pico de gallo, cilantro, and lime wedges (for serving) 

Lime sour cream

• Mix sour cream, lime zest, lime juice, cilantro, and vinegar in a medium bowl; season with salt. Cover and chill at least 1 hour or up to 1 day.

Filling and assembly

• Heat 1 Tbsp. oil in a large skillet over medium-high heat. Cook beef, breaking up with a spoon, until cooked through, about 5 minutes. Transfer to a large bowl. Reduce heat to medium. Heat remaining 1 Tbsp. oil in skillet. Add onion and garlic; cook, stirring occasionally, until just beginning to brown, about 5 minutes.
• Preheat oven to 400°. Add tomatoes to skillet; cook, breaking up with a spoon, until thickened, 8–10 minutes. Add beef; chili and Worcestershire sauces; chile, garlic, and onion powders; sugar; and cumin. Cook, stirring, until flavors meld, 10–12 minutes. Spread in a 13x9x2” baking dish; bake until a crust forms, 30–40 minutes. Serve filling in shells with toppings.   

Nutritional Information

• Calories (kcal) 560
• Fat (g) 25
• Saturated Fat (g) 9
• Cholesterol (mg) 110
• Carbohydrates (g) 46
• Dietary Fiber (g) 8
• Total Sugars (g) 16
• Protein (g) 36
• Sodium (mg) 1380

Portuguese Baked Eggs

www.bonappetit.com  from Kismet Restaurant in Montpelier, VT
October 2013

6 Servings

INGREDIENTS

• ¼ cup olive oil
• 3 bell peppers, any color, thinly sliced
• 1 medium red onion, thinly sliced
• 2 beefsteak tomatoes, cut into wedges
• 8 garlic cloves, thinly sliced
• 1 jalapeño, with seeds, halved lengthwise
• ¼ cup fresh basil leaves
• 2 tablespoons fresh oregano leaves
• 1½ teaspoons chili powder
• 1 teaspoon paprika
• Kosher salt and freshly ground black pepper
• 1 cup ricotta
• 6 large eggs
• 1 cup grated sharp white cheddar (about 4 oz.)
• ¼ cup grated Parmesan (about 1 oz.)
• Toasted country-style bread (for serving) 

Heat oil in a large heavy pot over medium heat. Add bell peppers and onion and cook, stirring occasionally, until softened and just beginning to brown, 10–12 minutes.

Add tomatoes, garlic, jalapeño, basil, oregano, chili powder, and paprika to pot. Reduce heat to medium-low and continue to cook, stirring occasionally, until vegetables are very soft and liquid is thickened, 20–30 minutes; season with salt and pepper. Discard jalapeño.

Preheat oven to 400°. Transfer bell pepper mixture to a 13x9” baking dish. Using the back of a spoon, make 6 evenly spaced divots in mixture. Spoon a dollop of ricotta into each divot, then crack 1 egg into each. Top with cheddar and Parmesan; season with salt and pepper. Bake, rotating dish halfway through, until Parmesan is melted and egg whites are almost set but yolks are still runny, 15–18 minutes.

Serve baked eggs with toast. (Yolks will continue to cook as dish sits, so serve right away if you prefer your eggs soft.)

DO AHEAD: Bell pepper mixture can be cooked 1 day ahead. Let cool; cover and chill.   

Roasted Sweet Potatoes with Speck & Chimichurri

www.bonappetit.com
September 2013

Active Time:  15 mins
Total Time:  35 mins

INGREDIENTS

• 4 small sweet potatoes, unpeeled, cut lengthwise into wedges
• 2 Tbsp. plus ¼ cup olive oil
• ½ cup fresh cilantro leaves with tender stems
• ½ cup fresh flat-leaf parsley leaves
• ¼ cup fresh oregano leaves
• 1 Tbsp. fresh thyme leaves
• 2 garlic cloves
• 2 Tbsp. red wine vinegar
• 2 oz. thinly sliced Speck or prosciutto, torn
• Kosher salt and freshly ground black pepper

Heat oven to 425°. Toss sweet potatoes and 2 Tbsp. oil on a large rimmed baking sheet; season with salt and pepper. Roast, turning once, until tender, 25–30 minutes.

Meanwhile, pulse cilantro, parsley, oregano, thyme, and garlic in a food processor until finely chopped. With motor running, slowly add vinegar and remaining ¼ cup oil and process until combined; season with salt and pepper.

Spoon chimichurri onto a serving platter and top with sweet potatoes and Speck.

Nutritional Information

• Calories (kcal) 420
• Fat (g) 23
• Saturated Fat (g) 3.5
• Cholesterol (mg) 10
• Carbohydrates (g) 48
• Dietary Fiber (g) 7
• Total Sugars (g) 10
• Protein (g) 8
• Sodium (mg) 630

 

Tarragon Creamed Corn

www.bonappetit.com from Hog & Hominy Restaurant in Memphis
September 2013

•  8 ears of corn, shucked     
• 4 sprigs tarragon plus chopped leaves for serving    
• 1 cup heavy cream    
• 1 Kosher salt and freshly ground black pepper    
• ½ cup grated Parmesan

Cut corn kernels from cobs and set aside. Using the back of a knife and working over a large dish, scrape each cob to extract as much milk as possible. Bring corn milk, cobs, tarragon sprigs, cream, and 4 cups water to a boil in a large saucepan. Remove from heat and let sit 10 minutes.

Strain cream mixture into another large saucepan; discard solids. Bring to a boil, reduce heat, and simmer until reduced by half, 20–25 minutes. Add reserved corn kernels and simmer until soft, 5–10 minutes; season with salt and pepper.

Transfer ⅓ of corn mixture to a blender; add Parmesan and purée until smooth. Stir purée back into corn mixture.

Serve creamed corn sprinkled with chopped tarragon.

Nutritional Information

• Calories (kcal) 260
• Fat (g) 19
• Saturated Fat (g) 11
• Cholesterol (mg) 85
• Carbohydrates (g) 18
• Dietary Fiber (g) 2
• Total Sugars (g) 3
• Protein (g) 8
• Sodium (mg) 270