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Chef2Chef Recipe Club - Volume 5 Issue 77 - October 14, 2003 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, While I think I'm a big fan of many types of squash, I like most people only crave it in the fall. Why is that? It's available year round. Today we got recipes for Zucchini, Spaghetti, Acorn, Winter and Yellow Squash. -------------------------------------------------- Got a Passion for Cooking or know someone who does? Make it your Career! Shop and compare TOP US Culinary Institutes that offer Financial Aid and Job Placement. Request Information today and get your Career cooking in just 15 months! Chef2Chef.Net/Culinary-Institute -------------------------------------------------- I love spaghetti squash. It's the one squash that we do eat year round. Often I'll just poke a few holes in one, put it on a plate and microwave it for about 10 minutes for a 2 pounder, turning it a couple times. It's done when it is soft all around. Let it cool for about 5 minutes, then just cut it in half and remove the center. With a fork pull the flesh away from the sides. It's really good with just a bit of almond butter! Spaghetti Squash and Avocado Salad Ingredients: Avocado Oil Vinaigrette (recipe below) 1 medium spaghetti squash 6 mushrooms, sliced 1/2 each red and green bell pepper, julienned 1 can (4 ounces) sliced black olives, drained 2 avocados, seeded, peeled and sliced Instructions: Prepare the Avocado Oil Vinaigrette at least 24 hours before serving time. Halve squash lengthwise, scoop out seeds. Place halves cut side down in large saucepan, add water to a depth of two inches, cover and bring to a boil. Reduce heat, simmer squash 20 minutes. Drain off water, cool squash and shred into strands. Mix squash, mushrooms, peppers, olives and avocados in serving bowl. Pour Vinaigrette over, toss gently and serve. Avocado Oil Vinaigrette: 3/4 cup avocado oil or light vegetable oil 1/4 cup white wine vinegar 2 to 3 cloves garlic, crushed 1 tsp. each oregano, sweet basil, rosemary, dry mustard and Worcestershire sauce Salt and pepper to taste Procedure: Shake all ingredients together in tightly covered container. Let Vinaigrette stand at least 24 hours. -------------------------------------------------- Honey Mustard Chicken - a Bandana Bandito Gourmet Collection Series taste treat! Bandana Bandito's new Gourmet Collection Series products have spawned a clutch of new recipes that take San Antonio taste to a new level. At the top of the list is David Nelson's Honey Mustard Chicken - a melt-in-the-mouth concoction using Bandana Bandito's new Sweet Mustard Marinade. Click here to get Honey Mustard Chicken, plus a bonus recipe now. http://www.bandito.com/c2c_recipe_oct.html Only available to Chef2Chef Newsletter subscribers. Bandana Bandito's Gourmet Collection Series, including Sweet Mustard Marinade, Strawberry Chipotle Sauce, South Texas Creole Sauce, and 6 other Tex/Mex tastes are available in singles, cases or gift sets from the Bandana Bandito. http://www.bandito.com/c2c_recipe_oct.html or call 800.880.5938 for more info. -------------------------------------------------- This recipe is from my friend, The Reluctant Gourmet. Baked Acorn Squash This is the way my wife prepares Acorn Squash and I love it. Serves 2 Ingredients: 1 acorn squash, halved 2 pats of butter 2 tsp. of honey or maple syrup 2 tbsp. brown sugar salt and pepper Preparation: Pre heat oven to 375 degrees. Scoop the seeds out of each half with a spoon Add 1 pat of butter, 1 teaspoon of honey or maple syrup, 1 tablespoon of brown sugar, salt and pepper to the hollow scoop of each half. Place upright on a greased cookie sheet and roast for 20 to 30 minutes or until tender when flesh is poked with a fork. This is a delicious, quick and easy side dish that is great anytime of the year. Enjoy! Reluctant Gourmet http://www.reluctantgourmet.com -------------------------------------------------- The Vanilla Queen invites you to visit her boutique at The Vanilla.COMpany, www.vanilla.com. Her socially-conscious business offers fascinating facts and information about vanilla's many versatile uses, sumptuous recipes, chefs-in-residence with unique tips on using everyone's favorite flavor and fragrance, stories from the growers and regions where vanilla is grown, and, of course, an array of the finest vanilla products available. The Vanilla Chef, the ultimate guide for using vanilla, is packed full of ideas, tips, and recipes for using vanilla in sweet and savory foods. Extracts, beans, ground vanilla, vanilla powders, beverages and foods, perfumes, bath and bodycare, home fragrances, and gifts, The.Vanilla.COMpany is your source for all things vanilla. http://html.chef2chef.net/goto.php?id=127 -------------------------------------------------- This is one of Pam and my favorites. We make them in the fall and even freeze a few loaves for the holiday parties. Sun-Dried Berry Zucchini Nut Bread Not just for the holidays, serve this any time of the year with softened cream cheese. It is one of my favorites. Ingredients: Crisco shortening flour 3 eggs 1 cup canola oil 2 cups sugar 1 teaspoon vanilla 2 cups zucchini, grated 2/3 cup carrots, grated 3 cups flour 1 teaspoon salt 2 teaspoons cinnamon 1/4 teaspoon baking powder 1 teaspoon baking soda 1/2 cup walnuts 3 ounces sun-dried berries (I use Cranberries) Procedure: Preheat your oven to 325 degrees. Grease and flour 2 9x4 inch bread pans. Beat the eggs slightly and add the oil, sugar and vanilla. Mix well. Add the grated zucchini and carrots and mix well. Sift the flour, salt, cinnamon, baking powder and soda together. Add to the egg mixture and blend until all ingredients are thoroughly combined. Add the nuts and berries. Stir to distribute evenly. Pour the mixture into the floured bread pans and bake for 65-75 minutes until a toothpick inserted into the center comes out clean. Once the loaves have rested for about 5 minutes, remove them from the pans to a cooling rack. Allow them to cool completely. Once cool, wrap them in plastic wrap and chill. -------------------------------------------------- Winter Squash Stuffed Peppers Ingredients: 2 lbs. winter squash 2 tbsp. chicken stock 1 tbsp. olive oil 1 small onion, finely chopped 3 cloves garlic, minced 1 small carrot, finely chopped 3 strips bacon, cut into 1 inch dice 2 tbsp. fresh thyme 1/4 cup dry white wine 1 cup cannellini beans 4 red peppers Method: Preheat your oven to 350F Cut squash in half and de-seed. Place cut side down on a baking sheet and bake for one hour or until tender. Meanwhile, grill peppers until blistered, put in a plastic bag for 10 minutes, then peel the skins away. Cut one side open and de-seed, keeping them intact for presentation. Heat oil and sauté minced garlic, onion, carrot and bacon. After about 3 minutes add the thyme and wine and cook until the wine reduces to a syrupy consistency Remove squash from the oven and process the flesh with the stock. Add the squash to the onion and garlic mixture and gently stir in the beans. Chill. Stuff peppers with the squash mixture and put in a small roasting pan covered with tin foil. Bake for 30 minutes and serve piping hot. -------------------------------------------------- BulkFoods.com Spices, Nuts, Chocolates, Candy, Dried Fruits, Trail Mixes, Supplements and so much more. You can also find grains and cereals, beans and seeds, pasta, sugar-free chocolates and old-fashioned candy. New: Come and check out our new custom seasoning blends. Free Shipping on all orders in the continental US! http://html.chef2chef.net/goto.php?id=142 Editors Note: I've used a number of the seasoning blends available from BulkFoods.com and was quite pleased with their flavor profiles, texture and appearance. I recommend them. -------------------------------------------------- Soon to be your favorite soup! Try this one, it's a "Keeper" Cream of Yellow Squash and Morel Mushroom Soup Serves 4 This is truly an earthy soup. Hearty and colorful. Ingredients: 2/3 ounce morel mushrooms, dried 2 tablespoons butter 2 yellow squash, coarsely chopped 1/4 yellow onion, coarsely chopped 1 teaspoon fresh garlic, chopped 3 chicken bouillon cubes 1/4 teaspoon turmeric 1/4 teaspoon cumin 1/4 teaspoon dry mustard 1/4 teaspoon black pepper 1/2 cup heavy cream 1 tablespoon red bell peppers, small dice Procedure: Bring one cup of water to boil, add the mushrooms, cover and remove from the heat. Allow the mushrooms to soak for 45 minutes. Drain the softened mushrooms and reserve the liquid. Cut the mushrooms into 1/4" slices and rinse them under cold running water to remove any dirt particles. Combine butter, squash, onion, garlic, bouillon cubes, spices and 1 cup of water in a sauce pan and bring to a boil. Cover and reduce heat to a simmer for 20 minutes. Pour cooked squash mixture into a blender and purée. The mixture will be thick. Add heavy cream and 1/4 cup of the reserved mushroom liquid to the mixture and blend. Add the sliced mushrooms and the red peppers. ENJOY!!! -------------------------------------------------- Recipe Club, Cool October Giveaways at Chef2Chef.net You could WIN Bandana Bandito's Gourmet Collection Series, including Sweet Mustard Marinade, Strawberry Chipotle Sauce, South Texas Creole Sauce, and 6 other Tex/Mex tastes. A $65 value. All these products are also available in singles, cases or gift sets from the Bandana Bandito. 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Register to WIN Chef of the Month, Tanya Holland's new cookbook "New Soul Cooking". http://marketplace.chef2chef.net/sweep/ -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |