PQ's Pumpkin Streusel Muffins

Now that it is truly beginning to feel like fall, it's time for pumpkin recipes. This year, I started pumpkin season with muffins; it was difficult to try to select a recipe, because there are so many out there. I finally decided on the Pastry Queen's pumpkin muffins (actually a bread recipe in her first cookbook, with alternative directions for muffins). The Pastry Queen (aka Rebecca Rather) has a bakery in Fredericksburg, Texas, called Rather Sweet. It is absolutely amazing, so I knew I couldn't go wrong with this recipe. The muffins were very moist and flavorful, and freeze and thaw well too. Enjoy!


Pumpkin Streusel Muffins
1/2 cup pecan pieces
1 cup canola oil
3 cups sugar
4 large eggs
1 (15 oz.) can pumpkin puree
1 cup water
3 cups all-purpose flour
2 tsp. baking soda
1 1/2 tsp. ground nutmeg
1 1/2 tsp. ground allspice
2 tsp. ground cinnamon
1 tsp. ground cloves
1/2 tsp. salt

Streusel Topping
1/2 cup firmly packed brown sugar
1/4 cup unsalted butter, melted and slightly cooled
2 tsp. ground cinnamon
1/2 cup pecan pieces (above)

Preheat oven to 350. Arrange the pecans on a baking sheet in a single layer and toast them in the oven for 7-9 min., until golden and aromatic.

Line muffin tin with paper liners.

Whisk the oil and sugar in a large bowl. Add the eggs, pumpkin, and water and whisk until combined.
In another bowl whisk together flour, spices, and baking soda. Carefully mix the flour mixture into the pumpkin mixture. Fill the muffin pans almost to the top with batter.

Stir together sugar, butter, cinnamon, and pecan pieces. Sprinkle liberally over tops of muffins before baking.Bake muffins 30-35 minutes.
Yield 36 muffins

Apple Cider & Maple Cream Tart

Anyone who knows me knows that I almost automatically think "chocolate" when dessert is mentioned. Cheesecake? No thanks, unless it has a chocolate crust, filling, and topping. Creme brulee? Chocolate please. Birthday dessert? Hmm . . . chocolate cake or chocolate cookies . . . tough call. There are, of course, a few exceptions - like the best ice cream ever, and this.

Apple cider and maple cream make a perfect fall combination, and the flavors of this tart are somewhat subtle - not overwhelmingly apple and not decidedly maple either. Before you start baking, a few notes:
1. Maple sugar is hard (impossible?) to find in small towns. Next time you're in a city or ordering online (Amazon and King Arthur both carry it), buy some. It is worth it. Just splurge a little - you'll be glad you did.
2. The tart is actually pretty simple to make, but it does require a little planning (mostly due to letting components chill/cool). Don't start working on it an hour (or two) before you want to serve it. Like buying maple sugar, it will be worth the effort!

Apple Cider & Maple Cream Tart
Crust
1 1/4 cups all purpose flour
1/3 cup powdered sugar
1/4 teaspoon coarse kosher or sea salt
1/2 cup (1 stick) chilled unsalted butter, diced

Filling
1/2 gallon fresh apple cider or cold-pressed apple juice
1/2 cup maple sugar
1 cup heavy whipping cream
3 large eggs
1/4 teaspoon coarse kosher salt
1/8 teaspoon freshly grated nutmeg
3-4 drops maple extract (reduce to 2-3 drops if using imitation maple flavor)

Preparation


Crust
Blend flour, powdered sugar, and coarse salt in processor 5 seconds. Add butter and blend until dough comes together in moist clumps. Gather dough into ball. Press dough evenly onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Cover and chill crust at least 1 hour and up to 2 days.
Preheat oven to 375°F. Bake chilled crust uncovered 10 minutes. Using back of fork, press bottom of crust to flatten (do not pierce). Continue to bake until crust is deep golden brown, pressing again if bottom of crust puffs, 16 to 18 minutes longer. Cool crust completely.

Filling
Bring apple cider or apple juice to rolling boil in large pot over high heat. Boil until bubbling thickly and reduced to generous 3/4 cup, stirring occasionally, 40 to 45 minutes. Transfer to small bowl and cool.
DO AHEAD - Can be made 2 days ahead. Cover and keep refrigerated.

Grind maple sugar to powder in spice mill, blender, or mini processor. Transfer powdered maple sugar to 4-cup glass measuring cup; add cream, eggs, 1/4 teaspoon coarse salt, nutmeg, extract, and 3/4 cup cooled cider reduction and whisk to blend well.

Place tart pan with crust on baking sheet; set on rack in oven. Pour in filling. Bake tart until filling is puffed and cracked around edges and gently set in center, about 33 minutes. Transfer tart to rack and cool to room temperature, 1 to 2 hours.

Push up pan bottom, releasing tart. Cut tart into wedges and serve with maple whipped cream, if desired.

Optional topping

Maple whipped cream - add 3-4 drops of maple extract (and sugar, to taste) to whipping cream - whisk to desired consistency                                                                 - Adapted slightly from Bon Appetit

Chickpea Sandwiches

 

If you're having trouble imagining a chickpea sandwich, don't worry - you're not alone. There was a recipe in Cooking Light for chickpea sliders (yes, I'm sure they had a more creative name for the recipe) - which I totally overlooked. Being a "beef" person, I really couldn't imagine a chickpea sandwich. I envisioned a bland, dry burger substitute wanna-be. Fortunately, my mom made the slider version when I was home during the holidays last winter; I'm now able to use chickpeas for more than hummus. Don't misunderstand - this is no substitute for a burger! If you're a stubborn meat and potatoes person . . . this recipe probably isn't for you. I think it is a nice change of pace from the ordinary sandwich. Try it and let me know what you think . . .

Chickpea Sandwiches

1  (8-ounce) red potato

3  tablespoons  olive oil, divided
1  teaspoon  minced garlic
1  (15.5-ounce) can chickpeas (garbanzo beans), rinsed, drained, and divided
1  tablespoon  chopped fresh parsley
1/2  teaspoon  salt
1/2  teaspoon  grated lemon rind
1/2  teaspoon  smoked paprika
1/4  teaspoon  freshly ground black pepper
2  large egg whites, lightly beaten

Preparation

1. Place potato in a saucepan; cover with water. Bring to a boil; cook 20 minutes or until very tender. Drain. Cool slightly. Coarsely chop, and place in medium bowl. Add 1 tablespoon oil and garlic to bowl; mash potato mixture with a potato masher until slightly chunky. Remove 3 tablespoons chickpeas; place in a small bowl. Add remaining chickpeas to potato mixture; mash until well blended. Stir in remaining 3 tablespoons whole chickpeas, parsley, and remaining ingredients. With moistened hands, divide mixture into 6 equal portions (about 1/3 cup mixture per portion), shaping each into a 3-inch patty.

2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 3 patties to pan; reduce heat to medium, and cook 4 minutes or until bottoms are golden. Carefully turn patties over; cook 3 minutes or until bottoms are golden and patties are set. Repeat procedure with remaining 1 tablespoon oil and 3 patties.

3. Assemble sandwiches. I have been loving the sandwich thin-type buns lately - the filling of the sandwich doesn't get overpowered by a huge amount of bread. Add mixed greens and sliced red bell pepper - a perfect compliment of flavor and texture. Cucumber and/or radish would probably be a nice addition as well. I also mixed up a spread made of Greek yogurt and Gourmet Garden Mediterranean Blend (you can find this in the refrigerated section of HyVee in Quincy - near the salad and fresh herbs). I think the spread is essential - but if you can't find the little Gourmet Garden tubes, any type of flavored mayonnaise would work, or you can create your own using Greek yogurt, sour cream, creme fraiche, mayo, etc. - blended with oregano, basil, garlic, and peppers.

This recipe can also be made into sliders to serve as an appetizer. Adapted from Cooking Light.

Strawberry muffins

The best thing about this time of year? It's not the weather or the longer days . . . it's the strawberries! We've had strawberry shortcake, strawberry smoothies, strawberries and ice cream, and of course, lots of strawberries eaten fresh with nothing added. I'm going to freeze some, but I also thought some muffins would be nice to have in the freezer for a quick breakfast. I also made strawberry shortcake cupcakes a couple of weeks ago, but I didn't get any pictures. I guess I'll have to make another batch - good thing I've got a gallon of fresh strawberries in the fridge!


Strawberry Muffins
1/4 cup butter, softened
1/4 cup applesauce
3/4 cup sugar
1 egg
2 1/4 heaping cups spelt flour (or 2 cups all-purpose flour)
2 tsps baking powder
1/2 tsp salt
1/2 cup milk
1/2 tsp vanilla
1 1/2 cups chopped strawberries

Cream butter and sugar in bowl of electric mixer or in large bowl with handheld mixer. Add applesauce; mix well. Add egg;  mix well.

In a medium bowl, sift together flour, baking powder, and salt. Add flour mixture and milk alternately to butter mixture. Add vanilla. Gently stir in strawberries.

Spoon batter into muffin pans.Bake at 400º for 20-25 minutes. Yield: 12 muffins. 

Dinner Salad

There is a dinner salad . . . and then there is Dinner Salad. Two completely different things. This salad (or some variation) has been on my dinner menu a lot lately; I add almost any fruit, nut, and/or vegetable I have in the kitchen. It's not exactly what I would call comfort food, but it is a salad I actually look forward to eating - and it is quick and easy:

1. Start with mixed greens (I like the Earthbound Farms or Organic Girl varieties)
2. Toss with your favorite dressing (if you don't want to take time to make dressing, the T. Marzetti Berry Balsamic - it's in a jar, refrigerated near the salad mixes in stores - is pretty good)
3. Add your favorite toppings - this salad included:
apple, chopped
bell peppers, chopped
sliced almonds (toasted and sugared)
dried cranberries
chicken, cooked and cubed
terra sticks

Orange Muffins

I purchased the Bob's Red Mill Baking Book a couple of years ago, during one of my "healthier" cooking kicks, but unfortunately convinced myself that the recipes were probably too healthful and not tasty. It sat in a box in my basement until Sunday night, when I was sorting through stuff to donate to garage sale fundraiser. I decided I should try at least one recipe before getting rid of the book . . . and I am so glad I did! These muffins are super easy to mix up and they bake very quickly as well. Don't be alarmed by the spelt flour - it is easy for me to find (in Quincy). However, if you can't find it easily, I think regular flour would work equally well - you might want to reduce the amount by one or two tablespoons. P.S.The muffins are delicious!



Orange Muffins
2 cups spelt flour (can substitute regular flour - might want to reduce it by 1-2 tbsp.)
1 3/4 tsp. baking powder
zest of 1 orange
1/4 tsp. ground allspice
1/2 tsp. salt
1/2 cup orange juice
1/4 cup applesauce
1/3 cup vegetable or canola oil
1/2 cup brown sugar
2 tsp. vanilla extract
2 large eggs
optional: 1/4 cup dried cranberries

1. Preheat oven to 375 degrees. Line a 12-cup muffin pan with liners (I like the If You Care brand baking cups).
2. Whisk together flour, baking powder, orange zest, allspice, and salt in a large bowl; set aside.
3. In a medium bowl, beat together orange juice, applesauce, oil, sugar, vanilla, and eggs until well combined. Stir into the flour mixture until just combined (batter will be lumpy). Stir in dried cranberries, if using.
4. Spoon the batter into the prepared muffin pan and bake 15 minutes or until a toothpick comes out clean. Let the muffins rest 5 minutes, then transfer out of muffin pan onto a wire rack to cool.

Spring ham, asparagus, and potato soup

Do you have leftover ham from Easter? If so, and if you're already tired of ham sandwiches, consider this soup. Not only is is a great way to incorporate vegetables and fresh herbs into your diet, it is pretty tasty (even my husband, who "hates creamy soup" and eats vegetables sparingly, liked it). For me, the best part of this soup was using my immersion blender. It is one of the kitchen tools I love to use (maybe because it is destructive . . . but in a good way). Anyway, if you like asparagus and ham, you should give this a try!


Spring ham, asparagus and potato soup
1 tbsp. butter
1/3 cup onions, chopped
1 tbsp. flour
16 oz. vegetable broth (plus more, depending on desired consistency)
1/2 cup water
1 tbsp. minced fresh parsley
1 tsp. Italian seasoning
1 tsp. minced chives
1/4 tsp. celery seed
1/4 tsp. nutmeg
3/4 lb. fresh asparagus, ends trimmed
3 to 4 small red potatoes, peeled and cubed (1/2 inch)
3/4 cup cubed fully cooked lean ham
3/4 cup half-and-half (or 1/2 cup milk plus 1/4 cup cream)
coarse salt and freshly ground black pepper, to taste
optional: 3 tbsp. shredded Gruyere or Swiss cheese
optional: fresh rosemary to garnish

1. In a medium saucepan, saute onions in butter until tender. Add flour, stir until blended. Gradually add broth, water, parsley, Italian seasoning, chives, celery seed, and nutmeg. Bring to a boil; cook 2-3 minutes or until slightly thickened.

2. Cut tips off asparagus and set aside. Cut stalks into 1/2 inch pieces; add to pan. Reduce heat; cover and simmer for 10-15 minutes or until asparagus is tender. Cool slightly.

3. With an immersion blender (or transfer to regular blender when slightly cooled), process soup until smooth (return to pan if regular blender was used). Stir in potatoes. Bring to a boil. Cover and reduce heat; simmer 10-15 minutes. Stir in asparagus tips and ham and simmer an additional 5 minutes or until vegetables are tender. Stir in half-and-half; heat through. Sprinkle with cheese and serve immediately. Yield: 3-4 servings.
- Adapted from Taste of Home

Quinoa Salad with Avocado, etc.

 

There are several reasons I try new recipes . . . but there was no major inspiration for this one - I simply had all the ingredients on hand (and needed to use up the avocado and scallions). I'm glad I came across the recipe, because I have been trying to use quinoa more regularly and I really liked this dish. If you're thinking avocados and raisins seem like a strange combination, I understand where you're coming from. However, both ingredients - and the almonds and scallions as well - are important for texture and flavor. And above all, don't forget to rinse the quinoa before cooking it - if you forget, you'll end up with gritty pieces, which are not a good contribution to the dish. Trust me!


Quinoa salad with avocado, almonds and raisins
3 tbsp. raisins (mix of dark and golden)
1 cup quinoa, RINSED WELL (important!)
sea salt
1 large lemon
3 tbsp. extra virgin olive oil
1/4 tsp. ground coriander
1/4 tsp. ground cumin
1/4 tsp. paprika
2 medium firm-ripe avocados, pitted, peeled and chopped
2 medium scallions, thinly sliced
2 to 3 tbsp. chopped or slivered toasted almonds
optional: freshly ground black pepper

In a medium bowl, soak raisins in hot water for 5 minutes. Drain and set aside.

In a 2-qt. saucepan, bring 2 cups quinoa, water, and salt to a boil. Cover, reduce heat to medium-low and simmer until water is absorbed and quinoa is tender (about 15 minutes). Fluff quinoa with a fork and allow it to cool.

Finely grate the zest of the lemon and then squeeze 1 tbsp. lemon juice - whisk both together with olive oil, coriander, cumin, paprika and 1/4 tsp. salt. In a large bowl, toss the vinaigrette with quinoa, raisins, avocado, scallions and almonds. Season with salt and pepper and serve.  - Recipe from Fine Cooking

Beef Estofado with Polenta

For Christmas, I received a copy of the Not Your Mother's Slow Cooker Cookbook . . . ironically, from my mother! She makes awesome short ribs served with polenta - she found both recipes in that book. Initially, when I thawed the stew meat, I did not intend to create a dish so similar to her short ribs and polenta, but as the beef estofado (southwest or Spanish beef stew) cooked, I realized polenta would be a perfect accompaniment. Since it was a last minute decision, I made a quick stovetop variation of the polenta she serves with short ribs. For the minimal effort involved, this was a pretty good dinner. It wasn't quite as good as Mom's short ribs, but then again . . . it's not my mother's slow cooker cookbook!

Beef Estofado with Polenta
2 lbs. beef stew meat, cut in to 1-inch pieces
sea salt and freshly ground black pepper, to taste
2 tbsp. flour
3 tbsp. olive oil
1 large yellow onion, finely chopped
1 pint salsa
3 tbsp. red wine vinegar
pinch of dried oregano or marjoram
pinch of cumin
1/4 cup water
1/3 cup dry red wine (I used red zinfandel)
2 tbsp. chopped fresh flat leaf parsley

Directions:
1. In a ziplock bag, toss beef with salt, pepper, and flour.

2. In a skillet over medium-high heat, warm olive oil to very hot. Add onion and cook,
stirring, until softened, about 5 minutes. Transfer onion to slow cooker. Add beef to the
skillet and brown on all sides, 3 to 4 minutes (may need to brown beef in two batches,
depending on skillet size). Transfer beef to slow cooker. Add salsa, vinegar, oregano,
cumin, and water to the slow cooker and stir.

3. Pour wine into skillet over medium heat; stir constantly to remove browned bits from
skillet. Wine may reduce a bit. Pour wine and browned bits into slow cooker and stir.
Cover and cook on low 8 hours, or until beef is very tender.

4. Immediately prior to serving, add salt and pepper to taste.

5. Serve over cheesy polenta*. Garnish with chopped parsley.

*To make cheesy polenta, follow instructions on polenta (also known as corn grits) package, stirring in a pat of butter and shredded parmesan to taste immediately prior to serving. The Bob's Red Mill brand is typically easy to find and works well for this recipe.
- Beef estofado adapted from Not Your Mother's Slow Cooker Cookbook

Pecan Upside Down Cakes

 Pecan Upside Down Cakes

2/3 cup packed brown sugar
1/2 cup butter
1/3 cup honey
1 ½ cups coarsely chopped pecans
1 tsp. finely shredded orange peel
2 ½ cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3 eggs
2 cups granulated sugar
1 cup vegetable oil
8 ounces sour cream
2 tsp. vanilla
Orange peel curls (optional)

1.    Preheat oven to 350. Lightly coat 12 jumbo muffin cups with nonstick spray for baking; set aside.

2.    In a medium saucepan, combine brown sugar, butter, and honey. Cook and stir over medium heat or until smooth. Remove from heat. Stir in pecans and shredded orange peel; set aside.

3.    In a medium bowl, stir together flour, baking powder, baking soda, and salt; set aside.

4.    For batter, in a large bowl, combine eggs and sugar. Beat with an electric mixer on medium to high speed for about 3 minutes or until the mixture is thick and lemon colored. Add oil, sour cream, and vanilla; beat until combined. Gradually add flour mixture, beating on low speed until smooth.

5.    Place 2 tbsp. of the pecan mixture in the bottom of each muffin cup. Spoon a heaping 1/3 cup of the batter into each cup. Place muffin pans on a foil-lined baking sheet.

6.    Bake for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in muffin pans on wire racks for 5 minutes. Using a sharp knife or narrow metal spatula, loosen edges of cakes from sides of muffin cups. Invert cakes on to wire racks lined with wax paper. Spoon any pecan mixture remaining in the muffin cups on to cakes. If desired, garnish with orange peel. Serve warm or cool.

Pasta with Peas and Ham

Instead of dealing with leftover Thanksgiving turkey, we came home with half a spiral-cut ham. (Yes, we did have turkey on Thanksgiving - but Ken and I ended up with the leftover ham instead.) As much as we like spiral-sliced ham, we got tired of eating it after a few meals and I had to find creative ways to use it. When I'm not feeling very creative and need recipe inspiration, I usually head to the Epicurious website, which is where I found the following recipe. I was immediately drawn to it because one of my favorite dishes at Tiramisu contains pasta, ham and peas. Although my pasta was pretty good, it didn't even compare to the Tiramisu dish . . . but that's okay. It wouldn't be such a treat to eat at Tiramisu if I could replicate their pasta at home!

Pasta with Peas and Ham 

1 pound pasta

3 tablespoons butter
1 shallot, diced

1 clove garlic, thinly sliced

1/2 cup shelled peas (fresh or frozen)
2 tbsp. water

6 oz. cooked ham, cut into strips (chopped prosciutto would also work)

3/4 cup heavy cream
1/4 cup grated Parmesan cheese
Salt and pepper to taste

1. Cook pasta according to package directions.

2. Meanwhile, warm 1 tablespoon of the butter in a medium saucepan over medium-low heat. When the butter starts to bubble, add shallot and cook for 2-3 minutes, stirring often. Add garlic during last minute of cooking.

3. Add the peas and water to the pan and cook 3 minutes, stirring. Stir in the ham and cook 2 minutes. Add the cream; bring to a low simmer and cook 5 minutes.

4. Drain pasta; place in large serving bowl. Stir remaining 2 tablespoons butter into the cream mixture over low heat until melted. Stir in the cheese. Pour sauce over pasta and toss to coat. Season with salt and pepper to taste.  - Adapted from Epicurious.com

Salted Oatmeal Cookies

What do you associate with oatmeal cookies? The sad, lonely plate that nobody buys at a bake sale? Something old ladies have with tea? A dry, bland cookie with raisins? Somebody's attempt at making a "healthy cookie?" If those things come to mind when someone mentions oatmeal cookies, get out your mixing bowl and cookie sheets, because this recipe will break the oatmeal cookie stereotype.

I found this recipe in Cook's Illustrated when I was trying to replicate a cranberry-oatmeal cookie from a bakery. I was pleased with the outcome, but they didn't really stand out. At least not until I decided to add kosher salt. With that addition, the resulting cookies are both sweet and salty . . . or in other words, awesome. I took a batch to a gathering at my friend Amanda's last year and although I can't prove it, I think she may have actually clapped when I said I was leaving the whole plate with her at the end of the evening. Now, instead of a cake, she gets oatmeal cookies for her birthday. Next year I'll have to make sure to bake her batch to be the thicker/chewier variety (see below) so we can put candles in them!

Salted Oatmeal Cookies
1 1/2 cups all-purpose flour
1/2 tsp. baking powder
1/4 tsp. grated nutmeg
1/2 tsp. kosher salt or extra coarse sea salt
2 sticks unsalted butter, softened but still cool
1 cup (packed) brown sugar
1 cup granulated sugar
2 large eggs
3 cups old-fashioned rolled oats

1. Line two baking sheets with parchment paper or Silpat.
2. Whisk together flour, baking powder, nutmeg and salt in a medium bowl; set aside.
3. With an electric mixer, beat butter on medium speed until creamy. Add sugars and beat until fluffy, about 3 minutes. Beat in eggs one at a time.
4. With a wooden spoon, stir dry ingredients into butter/sugar/egg mix. Stir in oats.
5. For thinner, crispier cookies, bake at 350 degrees for 22 to 25 minutes. For thicker, chewier cookies, refrigerate dough at least one hour and bake at 325 degrees for 20 to 23 minutes. For either baking method, use 2 tbsp. dough per cookie and space 2 inches apart when baking. Allow cookies to cool on baking sheet a few moments, then transfer to wire racks to cool. (The thinner/crispier cookies are shown above)

Variations:
- 1 1/2 cups chocolate chips (omit nutmeg) - mix in with oats
- 2 tbsp. orange zest and 1 cup dried cranberries and/or  1 cup toasted chopped almonds (omit nutmeg) - mix in with oats
                                              - Adapted from Cook's Illustrated

Butternut Squash

I'm trying to share my bounty of butternut squash from the garden, but having trouble finding people to share with. I can understand the reluctance to take zucchini in the summer . . . but who would not want butternut squash? A couple of people have said "I don't know what to do with butternut squash." Of course, that could just be a polite way to decline, but maybe they're telling the truth. If so, here are some suggestions:

Butternut Squash Risotto
Roasted Butternut Squash Salad with Warm Cider Vinaigrette 

Or you could toss roasted squash with Fettuccine Alfredo, fresh sage, and fresh thyme . . . and fried sage if you're really motivated! (I created this, so there is no real recipe - I'll try to post a recipe, or at least some guidelines, soon!)

More options:
Parmesan-Roasted Butternut Squash
Winter Squash Soup with Croutons
Roasted Butternut Squash, Rosemary, and Garlic Lasagna
Beef and Butternut Squash Stew
Caramelized Butternut Squash
Butternut Squash Muffins with Frosted Cream
Butternut Squash and Parmesan Bread Pudding

Planning for Thanksgiving

Last year, I reviewed Thanksgiving menus from several food magazines (part one - part two - part three). It was fun, but I don't think I have time to do the same this year. However, I have been thinking about my contributions to our Thanksgiving meal. So far I have only settled on one thing - this salad:

Roasted Butternut Squash Salad with Warm Cider Vinaigrette 

1 (1 1/2-pound) butternut squash, peeled and 3/4-inch diced
olive oil
1 tablespoon pure maple syrup
Kosher salt and freshly ground black pepper
3 tablespoons dried cranberries
3/4 cup apple cider
2 tablespoons cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
4 ounces mixed greens, washed and spun dry
1/2 cup walnuts halves, toasted
3/4 cup freshly grated Parmesan

Directions

Preheat the oven to 400 degrees F.

Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.

While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.

Place the mixed greens in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.  - Recipe adapted from Ina Garten, via the Food Network

Chicken with Bacon & White Wine

If you have leftover wine and a few spare strips of bacon to use and you need a quick and tasty dinner, I highly recommend this:


Chicken with Bacon and White Wine (or Chicken Schnitzel)
1 tsp. garlic flavored oil
4 strips bacon
2 boneless, skinless chicken breasts (about 6 oz. each), pounded thin
1/3 cup dry white wine

Add oil and bacon to a large skillet. Fry bacon until crisp. Place strips of bacon on a plate lined with paper towels; cover with a piece of foil (leave juices - aka grease - in skillet).

Fry chicken for approximately 2 minutes per side, or until no longer pink inside. Remove chicken to a serving plate. Pour wine into the skillet, allowing it to bubble up. Pour over chicken. Crumble bacon on top of chicken.  - Original recipe from Nigella Express, by Nigella Lawson