Some Saturday Favorites

Roasted Pears and Brussels Sprouts with Cranberries

Roasted pears lend their sweetness to earthy roasted Brussels sprouts in this quick essence-of-fall side dish. Add a sprinkle of cinnamon and some pop of tart cranberries to make this dish irresistible. Pair the side with roast turkey or baked ham. Recipe serves four. 

Recipe adapted from "The Seasoned Life" by Ayesha Curry
Ingredients:

• 2 large pears, cored and cut into 8 wedges each
• 1 lb. Brussels sprouts, trimmed and halved
• 1 cup red or sweet onion, cut in small wedges
• 2 TB. extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 1 tsp. honey or maple syrup
• 3 lemon wedges 
• 1/2 cup dried cranberries. 
• sprinkle of Saigon cinnamon
• Option 1/4 cup pistachios or walnuts

Directions:

• Heat the oven to 425 degrees. Line  a rimmed baking sheet with parchment paper or a silicone pad. In a large bowl toss the pear wedges and Brussels sprouts with the olive oil, pinch each of salt and pepper. 
• Bake until the Brussels sprouts are golden brown have started to crisp and the pears have caramelized, about 25 minutes, stirring once halfway through cooking. Add in cranberries last 5 minutes of cooking time. 
• Squeeze lemon wedges over the pan, drizzle with the honey and sprinkle of cinnamon.  Taste and season with more lemon and salt and pepper, Toss to mix and sprinkle nuts. Serve immediately.
  

Corn and Potato Chowder

Cook's notes:  A bowl of comfort food -perfect for a chilly wintery like weather. When you puree half of the roasted corn and potatoes it adds to the creaminess of the soup. Leave the other half of corn and potatoes for texture in the soup. 

Recipe adapted from BHG Special Interest Publication Best Comfort Foods 2011

Ingredients: 

• 16 oz. package frozen whole kernel corn
• 4 large red potatoes, peeled and cut into 1/2 inch pieces
• 2 TB. olive oil
• 1 cup diced sweet onion
• 3/4 cup diced red pepper
• 2 TB. flour
• 4 cups low sodium chicken broth
• 1 tsp. dried marjoram, crushed
• 1/2 tsp. thyme
• 1/2 tsp. salt
• 1/2 tsp. ground ginger
• optional 1/4 tsp. cumin (kicks up the flavor) 
• 1 cup half and half or light cream
• 1-1/2 cups shredded white cheddar or yellow cheddar cheese

Directions:

• Thaw frozen corn and pat dry with paper towel.
• Preheat oven to 4oo and line a rimmed baking sheet with foil, lightly greased
• In a large Ziploc bag combine cubed potatoes with 1 TB. olive oil, seal and shake well to coat potatoes.
• Spread half of the corn on one side of the baking sheet and potatoes on the other side.
• Roast uncovered 10 minutes- stir but keep potatoes and corn separate-roast 10 minutes more and set pan aside.
• Transfer 3/4 cup roasted corn to food processor with 1/2 cup of the roasted potatoes, blend until corn and potatoes are pureed. May have to add 1-2 TB. chicken broth to help blend the corn and potatoes in the food processor. 
• In a 4 qt. pan heat 1 TB. olive oil, saute onions and red peppers until soft and golden. Add in flour and cook 1-2 minutes more. 
• Add in the pureed corn/potato mixture and whole pieces of roasted corn and potatoes, stir 1 minute to blend.
• Stir in broth, marjoram, salt, ginger, thyme to potato/corn mixture and bring to a boil, reduce heat, cover and simmer 15-20 minutes or until potatoes are tender 
• Add in half and half and cheese by the handfuls. Cook uncovered and stir until heated through (do not boil) season to taste with salt and pepper.
• Optional adding in crabmeat or shrimp the last 10 minutes of cooking time.
• Optional garnish soup with bacon bits and 2 TB. green onion.   

Halloween Candy Bar Wrappers- free templates from several sources

https://www.pinterest.com/pin/525865693960706952/?lp=true