Butternut squash with tangerine

I've been on a real squash kick lately, and I wonder if it's my body's way of telling me that I need some beta-carotene.  Once more, Fresh magazine came through for me, although as usual I did change it a bit.  

Butternut Squash with Tangerine
4 c cubed butternut squash
2 tangerines
1/2 t cinnamon
1 T olive oil
Salt and pepper to taste

Steam the squash until soft and hot.  While it cooks, grate the zest from the tangerines into the serving bowl.  Squeeze in about 1/3 c of the juice.  Add the cooked squash and the rest of the ingredients, and use an immersion blender to puree. 

Peanut blossoms with mini-Reese bits

How fun!  I still think I like them better with Hershey's Kisses, but this is a nice variation.  Here's my recipe for Peanut Blossoms.   How about coaxing them into a heart shape...?

Butternut squash with rosemary

I love all the hard-shelled squashes in the wintertime, but I might love butternut squash most of all.  Hannaford's Fresh magazine recently featured this great combo, which I changed up a bit.  You'll see that I subbed in tahini for cashew butter, and upped the spices a bit.  Do it their way or mine...just do it!  


Butternut Squash with Rosemary

4 c cubed butternut squash
1 T tahini
2 cloves of garlic, minced
2 t fresh rosemary, chopped
1/4 t nutmeg

Steam the squash until soft and hot.  Place in serving bowl along with other ingredients and use an immersion blender to puree.

Tomato dressing for salad

Next time I will choose more deeply colored tomatoes for this dressing and make sure I get the lighting right for the shot!  It was delicious, but the photo makes it look a bit too much like French dressing, which it most definitely is not.

Tomato Dressing

1 large or two smaller tomatoes, cut in half
Olive oil
Red-wine vinegar
1 clove of garlic, minced
Salt

Put the tomatoes under the broiler, skin-side up until skin is blackening.  Remove and let cool.  Peel off skin, chop and core, and place in large glass measuring cup.  Add 3 - 4 T olive oil, a few t of vinegar, and the minced garlic.  Use an immersion blender and whirl together, leaving it as chunky as you wish.  Add salt to taste.

Mexican food explained

via Doghousediaries

Juicy Grilled Turkey Burgers

 I have always loved turkey burgers, but only when they are almost undercooked.  And we all know how dangerous that can be.  So I was thrilled to learn that America's Test Kitchen had decided to tackle the too-dry to eat problem.

Just like with their foray into making a better Meatloaf, the secret to getting moist, but fully cooked turkey burgers turned out to be the addition of some umami and moisture boosters in the form of chopped white mushrooms and a bit of gelatin.  Wow, what a difference!

Cranberry-white chocolate cookies

Hannaford's Fresh magazine profiled a batch of cookie variations that could be made starting with their basic butter cookie recipe.  I was particularly interested in the cranberry and white chocolate variety, since I'm always looking for cookie recipes that my non-dark-chocolate eating friends might enjoy.  I changed the directions slightly to make bigger (better?) cookies, but otherwise this recipe is theirs.  You can find it, along with the other variations, at the link above.

Would these be pretty for Valentine's Day too? 

Cranberry-White Chocolate Cookies
Makes 4 dozen

1 c unsalted butter
1/3 c light brown sugar, packed
2/3 c sugar
1 egg
1/2 t vanilla extract
2 c all-purpose flour, divided
1 t baking powder
1/2 t salt
2/3 c old-fashioned or quick oats (not instant), ground in food processor
2/3 c chopped dried cranberries
2/3 c white chocolate chips or 4 oz. white chocolate bar, chopped

Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.

In a large bowl, use an electric mixer to cream butter. Add sugars and beat well. Add egg and vanilla.

Sprinkle 1 c flour over mixture, then add the baking powder and salt. On low speed, mix just until incorporated. Add remaining 1 cup flour and mix in by hand along with the oats, cranberries, and chocolate.

Drop by rounded spoonfuls onto prepared baking sheet, 16 per sheet. Cookies will spread slightly. Bake at 350 degrees F for 12 minutes, rotating sheets halfway.  Cookies should just begin to turn pale brown at the edges, and will still be slightly soft. Let cool on pan for 3 minutes, then transfer to a wire rack.