Butternut Squash Stew with Sausage, Beans and Rice

 

It was a picture-perfect summer day to enjoy a bowl of 

Butternut Squash Stew with Sausage, Beans, and Rice 

It's hearty and packed with health benefits. Butternut squash is high in nutrients, low in calories, and an excellent source of vitamin A and a rich source of antioxidants.  Black and kidney beans are good sources of fiber and protein. Make the stew a day ahead, and it will taste even better because all the flavors will have time to meld. Pair the meal with artisan bread and a fresh fruit compote. All so deeeeelicios! 

The recipe adapted from cuisineathome.com (October 2017) and serves 4-6, depending on bowl size. 

Ingredients:

• 3 cups cooked and crumbled Italian sausage
• 1 cup each diced red or green peppers and sweet onions
• 3 garlic cloves, minced
• 3 cups diced butternut squash (look for precut butternut squash in produce as a timesaver) 
• Salt and pepper to taste
• 1 teaspoon each chili powder, Saigon cinnamon, ground cumin and oregano
• 1 tablespoon olive oil
• 1 box 32 oz. low-sodium chicken broth
• 1 can diced tomatoes (garlic and oregano)
• 1 can of red kidney beans light or dark, rinsed and drained
• 1 can of black beans, rinsed and drained
• 2 tablespoons tomato paste
• 1/2 teaspoon sugar
• 3/4 cup dry Arborio (Italian) rice or any other short-grain white rice
• Optional: garnish with fresh cilantro

Directions:

• Preheat the oven to 425 degrees.
• Line a baking pan with parchment paper or a silicone liner.
• In a large bowl, add peppers, onion, minced garlic, squash cubes, and spices.
• Toss with 1 tablespoon olive oil and spread out evenly on the baking sheet.
• Roast for 15 minutes just until squash is al dente.
• In a soup pot, cook sausage and crumble. Move meat to the side and wipe pan clear of grease. 
• To the pot, add roasted mixture, cooked sausage, chicken broth, rinsed beans, tomato paste, diced tomatoes, and sugar. On low, bring to a boil and simmer for an hour uncovered.
• Add rice last 10 minutes of cooking time, cover, and cook for 10 minutes more.
• Since rice absorbs the liquid, to reheat the next day, you may need to add more chicken broth.
  
  
  

Strawberry Banana Muffins

 

When paired with complementary flavors, strawberries add color and a bit of sweetness to salads, act as a natural sweetener to desserts, and give texture to breads. Don't let the season pass you by. 

Five flavors that complement strawberries in a tasty way.

Balsamic Vinegar: Recipes incorporating both balsamic vinegar and strawberries abound, and they don’t meet up exclusively in salads either. Combine strawberries with a little sugar and pepper as a side dish when an abundance of extra-sweet berries has come in. Basically, the vinegar (especially when nuanced with a little black pepper) steps into the background, making the strawberries even sweeter. Strawberries and balsamic vinegar also mix well in toasted breads, flatbread, scones, and more. And let’s not forget desserts, a role strawberries were born for.
Rosemary: Introduce the smoky flavor of rosemary, and strawberries take on a new, unique spirit, giving cooks lots of ways to use them up. A rosemary sprig makes homemade strawberry iced tea, jams, and ice cream more three-dimensional.
Basil: A basil chiffonade blends well with salads, adding surprising flavor when paired with balsamic strawberries and candied almonds.
Spinach: Sliced strawberries blend well with spinach, red onions, feta, and walnuts. But spinach and strawberries shouldn’t always be laid out on a plate. Blending spinach with strawberries, yogurt, and bananas creates one of the highest nutrient-per-calorie smoothies one can make.
Chocolate: Put a little Nutella or chocolate sauce on a plate with the strawberries and watch it all disappear.

Pair this juicy fruit with bananas 

for a scrumptious muffin combination: Strawberry Banana Bread Muffins

Cook's Notes:

An easy muffin recipe that requires no mixer. They are perfect for coffeetime, lunch, snacks, and picnics. Since strawberries add some moistness to the recipe, store baked muffins in the refrigerator. The recipe was adapted from Julia's Album.

Ingredients:

• 1 large banana, ripe, smashed
• ⅓ cup Greek yogurt
• ⅓ cup butter, melted
• ¾ cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1-1/2 teaspoons Saigon cinnamon or 2 teaspoons ground cinnamon
• Pinch of salt
• 1 ½ cups all-purpose flour
• 1 cup strawberries, sliced

Directions:

• Preheat the oven to 350 degrees.
• In a large bowl, mix mashed bananas, Greek yogurt, and melted butter, using a wooden fork or spoon. 
• Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. 
• Whisk the cinnamon into the flour, then add the flour last; mix just enough to blend the ingredients; do not over-mix; the lumps will work themselves out.
• Add sliced strawberries to the batter and mix them in to distribute evenly through the batter.
• Use paper liners for a 12-cup pan and pour the batter evenly into each cup, about ¾ full. Bake for about 18 minutes, until a tester inserted in a muffin comes out clean. Cool on rack. Remove muffins from pan and serve.
  
  
  
  

Summer Treats

 Summer Treats

Pepperoni Caprese Bites with Basil Vinaigrette

The recipe makes 24 and is from //authenticsuburbangourmet.blogspot.com/
Ingredients:

• 24 Mini Mozzarella Balls
• 24 Basil Leaves
• 24 Slices of Pepperoni
• 24 Small Cherry Tomatoes
• 24 Toothpicks

Directions:
Thread the mozzarella ball first, then fold the pepperoni in half and half again and thread onto the toothpick. Next, add the basil leaf, then the tomato.

Basil Vinaigrette

Ingredients:

• 1/3 cup olive oil 
• 2-1/2 tablespoons good quality white balsamic
• 1 tablespoon honey
• 1 teaspoon Dijon mustard 
• 2 minced garlic cloves
• 1/2 teaspoon dried parsley flakes 
• 1-1/2 teaspoons finely diced shallots
• Salt and pepper to taste
• 2 tablespoons fresh basil, diced

Directions:

• Mix all ingredients in a blender except basil. Taste test to balance ingredients. 
• Pour into a small pitcher and stir in basil. Mix well with a whisk and refrigerate until needed.

 Tip: Let mixture sit at least 30 minutes for flavors to develop.

 Another option rather than using a basil vinaigrette is to drizzle dark chocolate balsamic over the appetizers right before serving. 

Lemon Sorbet

Cook's notes: Clean out lemons and add a scoop of purchased lemon sorbet. So refreshing. 

 S'more Fun

Cook's notes: The picture says it all. Serving up summer for your next campfire in a dish.

Cook's Notes: Summer fun in a jar, a non-edible treat.  

Beach Party Cupcakes
Cook's Notes: To recreate these very cute beachy cupcakes, you will need a box of your favorite cake mix and frosting, or purchase some cupcakes from the bakery section of the store, sprinkles for the sand, a box of Teddy Grahams, Life Savers Gummies, and Fruit Roll-Ups. Oh, don't forget a paper umbrella!

An Ice Cream Discovery 

Cook's Notes: In honor of National Ice Cream Day, I found these cute small cups at the store for only $2.34. Think old-fashioned Dixie cups and note that there is a spoon attached inside to the cover. 

 

Slushy Peach Bellini

Cook's Notes: A refreshing summer drink to beat the heat and cool off. A real bonus for me was finding a stash of paper umbrellas for serving the drinks. Make life more fun and serve summer drinks with paper umbrellas and slices of fruit.

Note to reader: I was hooked on little paper umbrellas by the age of 8.
My parents would bring them home after an evening out for my sister and me. We liked to collect the umbrellas and used them when we played "house" with our dolls.

The recipe makes 3 drinks, but it also depends on the size of the glasses being used.
Ingredients:

• 1 cup ice
• 2 cups frozen peaches or fresh peaches 
• 1-1/2 cups orange juice
• 3 oz. tequila
• 2 tablespoons honey
• Juice of 1 small lime

Directions:

• To the blender, add ice and crush or add crushed ice.
• Add the rest of the ingredients and mix well.
• Taste test before serving.
• Rim the glass with lime and then dip it in coarse salt.

National Ice Cream Day

CELEBRATE THE DAY

"Ice Cream" or "I Scream, You Scream, We All Scream for Ice Cream" is a popular song, first published in 1927 with words & music by Howard Johnson, Billy Moll, and Robert King. After initial success as a late 1920's novelty song, the tune became a traditional jazz standard, while the lyrics refrain "I Scream, You Scream, We All Scream for Ice Cream" has remained a part of popular culture even without the rest of the song.

And this is true, as the ice cream truck frequently rolled through our neighborhood.

Ice cream lovers will surely be super excited for this weekend—National Ice Cream Day on Sunday, July 19 (or should we say Sundae). In fact, July is technically National Ice Cream Month. And we can now select from seemingly endless flavor choices.

Some ideas to tantalize your taste buds. 

Customize your sundae in a waffle bowl.  

Ice Cream Sandwich
Make your own ice cream sandwich using two of your favorite cookies and ice cream. 

https://sockfairies.blogspot.com/2019/06/sundae-funday.html

Ice Cream Tacos

https://sockfairies.blogspot.com/2019/06/another-sundae-funday-with-twist.html

Hula Pie- a Hawaiian favorite 

FYI, when you order this dessert in Hawaii, it comes on this Hula dish. Of course i had to buy myself a plate to recreate the dish at home. 

 https://sockfairies.blogspot.com/2013/03/kauai-unforgettable-trip.html

Italian Shrimp with Spinach Cheese Tortellini and Veggies

 Italian Shrimp Salad with Spinach Cheese Ravioli and Veggies

Cook's notes: This delicious, light shrimp and ravioli salad can be served as a side or main dish, perfect for summer potlucks or anytime you need a pasta salad. And the good news is it's Smart Points and 366 calories per serving. The recipe serves two and was adapted from skinnytaste.com. The salad should be refrigerated for several hours to enhance the flavors.
Ingredients:

• 1-8 oz. package of cheese spinach ravioli
• 1/3 lb. cooked shrimp, peeled and deveined
• 1/4 cup red onions, sliced thin
• 1 cup diced cucumbers
• 1 cup grape tomatoes, halved
• 1/4 cup jarred roasted red peppers, drained and patted dry on paper towels
• Optional 1/4 cup sliced black olives
• Fresh basil, chopped

Lemon Herb Dressing Ingredients:

• 1/ 3 cup olive oil or lemon olive oil
• 2 tablespoons lemon juice
• 2 tablespoons white balsamic vinegar  
• 2 tablespoons dry white wine 
• 1/2 teaspoon Dijon mustard
• 1 tablespoon honey
• 1 garlic clove, minced
• 1/4 teaspoon each dried oregano and parsley
• Zest from one small lemon
• Optional-grated Parmesan cheese

Directions:

• Cook ravioli according to package directions, al dente. Drain and set aside.
• Mix dressing ingredients in the blender. Taste test to balance ingredients.
• In a large bowl, mix tortellini, shrimp, onions, tomatoes, cucumbers, roasted red peppers, and olives if using.
• Drizzle with dressing, reserving 1 tablespoon. Refrigerate for several hours. To serve, drizzle with the remaining dressing and garnish with chopped basil and grated Parmesan cheese.
  
  
  
  
  
  

Peach Blueberry Pie

Remember the box of peaches I got from Costco? I was down to the "wire" to use them up. 

Due to a poor air quality alert in Central Minnesota, I stayed inside today. It was a good day to bake a pie. Plus, having peaches leftover, I also had blueberries to use up. I saw that Colorado peaches have arrived.  

  
Cook's Notes: Since peaches in general (fresh or frozen) are juicy, this pie won’t be as sturdy as an apple pie, for example. Frozen fruit will be fine, but just make sure it is thawed and completely drained. 
One of the secrets to a sturdy pie filling is waiting until the pie is completely cool, about 2 hours, before cutting a slice.  I might add a difficult wait for my husband. The pie was terrific, and adding a scoop of ice cream was just the piece de resistance.   The crust was brushed with milk and sprinkled with a cinnamon sugar mixture before baking.  

 Peach Blueberry Pie 

Ingredients:

• Prepared pie crust mix (need a top and bottom crust) or homemade recipe 
• 7 large ripe peaches
• 1 cup of blueberries rinsed, drained, and patted dry on a paper towel 
• 3/4 cup white sugar
• 1/2 cup brown sugar 
• 1/4 cup quick cooking tapioca
• 2 tablespoons cornstarch
• 1 tablespoon Saigon cinnamon or 2 teaspoons ground cinnamon 
• Dash of allspice 
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon almond extract   
• 1/2 teaspoon butter 
• 2 tablespoons sugar mixed with a 1/2 tsp. cinnamon 

Directions:

• Blanch peaches for 30 seconds in boiling water, then submerge immediately in an ice water bath and remove skins.
• In a large bowl, mix sugars, tapioca, cornstarch, cinnamon,  and lemon juice.
• Cut peaches into chunks, add to the sugar mixture with blueberries and coat. Add in almond extract, stir in gently.
• Let peach mixture stand for 15 minutes (stir occasionally) while rolling out dough for bottom crust.
• Preheat oven to 425 degrees.
• The peach mixture will be liquidy, so use a slotted spoon or colander to drain some of the juices before you place it on the bottom crust.
• Dot with butter.
• Place the top crust over the filling and flute the edges. 
• Add foil strips around the top crust on the outside edge, which will prevent over-browning.
• Using a pastry brush, moisten the top crust with a little milk or an egg wash. Sprinkle with a mixture of white sugar and cinnamon over the crust. 
• Cut 4 vents about 2-1/2 inches long in the top crust.   
• Bake at 425 degrees for 20 minutes, then reduce the heat to 400 and bake 20-25 minutes longer. The juices should be bubbly and noticeable through the pie crust vents. 

  

  
  

Blueberry Lemon Mousse Trifle

 BEAT THE HEAT WITH A BLUEBERRY LEMON TRIFLE

Cook's Notes: Beat the hot weather with a yummy dessert that requires no oven and is sure to please those who love a lemon and blueberry combination. 

Blueberry Lemon Mousse Trifle 

The recipe makes 4 parfaits, depending on the size of the glass used. Wine glasses work well for serving the parfaits. 
Ingredients:

• 1-1/4 cups heavy cream, liquid
• 1/2 cup powdered sugar
• 2 oz. softened light or regular cream cheese
• 1/2 teaspoon vanilla
• 3-4 tablespoons prepared jarred Lemon Curd (found in the jelly aisle)
• 2-3 tablespoons lemon zest
• 1 pint Blueberries
• 1/3 cup each toasted coconut and almonds
• Store-bought angel food cake, torn into small pieces 

Directions:

• Rinse the blueberries and drain on a paper towel. 
• Mix coconut and almonds together and toast at 350 degrees for 4 minutes. 
• In a small bowl, beat the softened cream cheese, vanilla, powdered sugar, lemon zest, and lemon curd until smooth.
• Whip the cream until it is well blended and fold in the cream cheese mixture.
• Layer the parfait twice with mousse mixture, cake bites, and blueberries. Sprinkle toasted coconut and almonds on the top of the parfait.
• Refrigerate until serving.

Another serving option is to place the mousse mixture in mini phyllo cups that have been lightly warmed for 6 minutes at 350 degrees and cooled. Too with a raspberry or blueberry.