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Sugar and Spice Roasted Squash Recipe | How to Peel A Butternut Squash

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Well, the Autumn leaves are peaking in spectacular color in my neck of the woods, (New England),

folks are all out apple picking, pumpkin and squash hunting –

and all I want to do is wait for them to come home with the goods,

hang out in the kitchen and cook up something that smells and tastes delicious,

like this Sugar and Spice Roasted Squash Recipe.

I used Butternut Squash for my recipe, but you can use Kabocha squash, or any other firm fleshed squash.

Yum, yum, yum. Can’t wait to serve this with some Roast Pork, or maybe Thanksgiving dinner? (too early to be thinking about that, yet!)

Sugar and Spice Roasted Squash Recipe

Serves: 4

Yields: Up to 6 servings

Total Time: 1 hr 40 min

Cook Time: 25 min

Oven Temp: 350 degrees

Ingredients:

1 can(s) (13 1/2-ounce) unsweetened coconut milk
1/4 cup(s) light brown sugar
8 clove(s) garlic, unpeeled
1 piece(s) (1 1/2-inch) fresh ginger, peeled and thinly sliced
1 fresh hot red chile, thinly sliced
1 teaspoon(s) cinnamon
teaspoon(s) ground cloves
teaspoon(s) ground cardamom
teaspoon(s) freshly grated nutmeg
1 (2-pound) unpeeled butternut or kabocha squash, washed, halved, seeded, and cut into 2-inch pieces

Salt

Directions:

Preheat the oven to 350 degrees F.

In a large roasting pan, stir together the coconut milk, brown sugar, garlic, ginger, chile, cinnamon, cloves, cardamom, and nutmeg.

Add the squash and turn to coat thoroughly.

Cover the pan with foil and bake for about 45 minutes, until the squash is almost tender.

Increase the oven temperature to 425 degrees F.

Uncover the pan. Turn the squash pieces over and season with salt.

Roast on the top shelf for 15 minutes.

Increase the oven temperature to 450 degrees F. Roast for about 15 minutes longer, until the squash is richly glazed.

Transfer the squash to a platter with a slotted spoon. Season the sauce with salt, spoon it over the squash and serve.

Health Benefits of Squash

~ Low in Fat

~ High in Fiber (Heart friendly)

~ High in Potassium (Bone Health)

~ Vitamin B6 (Immune and Nervous Systems)

~ High in Beta-carotene (Cancer deterrent)

~ Rich in Vitamin C (Antioxidant)

~ High in Antioxidants (Anti-inflammatory)

Tips:

~ Choose unblemished fruit that feel “heavy” with matte skin.

~ Shiny exteriors indicate the squash was picked too early and it won’t be as sweet as a fruit (Yes, it’s a fruit, it has seeds) that is fully grown.

~ Store squash in a cool dry place (not the fridge) Will keep up to 3 months.

~ Cut squash will remain fresh for up to a week, wrapped, in the refrigerator.

How to Peel A Butternut Squash

Well, back to my sketchbooks, my cookbooks, the internet, scouring the globe for new recipes and helpful hints for the kitchen. Stay tuned for a great recipe for Butternut Squash Soup!

What are some of your favorite autumn dishes?

Bon appetit!

Courtesy of: www.Manifest-Your-Hearts-Desire.com

This is such a wonderful recipe for the Fall Holidays. All those fabulous spices…

The secret ingredient to this recipe is the unsweetened coconut milk. Or maybe it’s just the whole wonderful aromatic combination that make this so special…?

Let me know how you like this Sugar and Spice Roasted Squash Recipe in the comments sections. Please share it on Twitter, Facebook, Pinterest, StumbleUpon, or wherever you wish.

What kinds of favorite foods do you serve for the holidays?

Get cookin’,

Sister Chef #3

Gluten-Free Appetizer Recipe | Sweet Potato Rounds with Black Beans, Cotija Cheese and Cilantro

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Are you looking for a delicious gluten-free appetizer recipe?

Here’s an easy gluten-free recipe I found in Martha Stewart’s magazine that can be modified to your own individual tastes. The ingredients are simple and easy to prepare – sweet potato, Cotija (Mexican) cheese, black beans and fresh cilantro leaves. (See below)

Why are so many people going gluten-free these days?

Gluten is a healthy plant protein found in many grains –
it’s found in wheat, rye, and barley, and often in oats.

However, not everybody is a big fan of gluten. In fact, some people cannot tolerate gluten at all. For some individuals, gluten triggers an immune-system attack on the small intestine, which is also known as celiac disease.

About 1% of Americans (3 million people!) suffer from celiac disease –

but about 97% of them aren’t even diagnosed.

The symptoms can range from gas, bloating and pain to fatigue, depression – even seizures. Over time, celiac disease can affect digestion to the point of creating malnutrition.

If you suspect you may be gluten-sensitive, try going gluten free for a few weeks to see if symptoms improve, then add a little gluten back into your diet. If the problems come back, you may wish to investigate a little further and consult your doctor.

The most obvious foods are easy to point out. They include anything made with wheat.

This includes bread, muffins, cookies and almost ALL baked goods. It includes food made with other grains as well, such as barley soup, and anything made with oats.

There are hidden sources as well. You may find gluten in beer, soy sauce, hot dogs, ice cream, caramel flavorings, sausages and any food seasoned with MSG.

It can even be found in the adhesive on stamps and envelopes!

So, be vigilant if you need to avoid gluten:

~ Make sure you read the fine print on food labels.

~ Try switching from pasta to rice, eat corn flakes instead of Wheaties, try quinoa instead of couscous, change your waffles out for buckwheat pancakes. (Buckwheat is not actually wheat)

~ When eating out, ask your server if the sauces, fish and meat entrees are made with flour or breadcrumbs. Ask about any use of thickener in the soup, or if the salad dressing is bottled, if any caramel flavorings are used.

Try this tasty gluten free-appetizer recipe: it combines sweet potato rounds and a few savory toppings – spicy black beans, crumbled cotija cheese (hard, crumbly Mexican cow’s milk cheese) and cilantro leaves.

Gluten-Free Appetizer Recipe

Sweet Potato Rounds with Savory Black Beans,

Cotija Cheese and Cilantro

Recipe and Directions:

Slice washed, unpeeled sweet potatoes 1/2 ” thick, and place them in a single layer on a lightly oiled baking sheet.

Roast until browned on bottoms, (30 – 35 minutes).

Top with Cotija Cheese, Black Beans and fresh Cilantro leaves.

Or, top with a favorite cheese of your choice, and add a variety

of savory toppings such as chutney, pesto or salsa.

Did you know……

You can make your favorite brownies gluten-free by using half rice flour and half tapioca flour. Your family and friends will never know the difference!! (Tell them it’s a secret ingredient)

Use your imagination and create your own gluten-free appetizer recipe!

Bon Appetit!

Hope you enjoy this fabulous gluten-free appetizer recipe!

~ Sister Chef #3

Courtesy of : Manifest-Your-Hearts-Desire.com

Best Beef Stew Crockpot Recipe | Crockpot Recipe

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Best Beef Stew Crockpot Recipe

Ahh, this time of year (Autumn and Indian Summer here in the North East) makes me want to delve into my crockpot recipe book and cook up one of my favorites: the Best Beef Stew Crockpot recipe.

I love my crockpot.

The crockpot, called a ‘slow cooker‘ in some circles, is one of the best time saving appliances in the kitchen.

It’s great for beginner cooks and seasoned (pardon the pun) professionals alike, because all you have to do is fill it up, turn it on, and a few hours later, your house is filled with wonderful aromas and dinner is ready for the table.

Here’s the recipe…Hope you enjoy it!

Best Beef Stew Crockpot Recipe

Serves 6

Ingredients:

2 lbs beef stew meat, cut in 1″ cubes
1/3 cup all purpose flour
1/2 tsp seasoned salt
1/2 tsp ground black pepper

2 cloves garlic, minced
2 bay leaves
1 tsp paprika
1 tsp dried thyme
1 TBS Worcestershire sauce
1 onion chopped

1 1/2 cups beef broth and 1/2 cup red wine (optional)
or 2 cups of beef broth

3 potatoes diced
4 carrots, sliced
1 stalk celery, chopped
1 cup frozen peas

Olive oil

Directions:

1. Place flour, salt, pepper mixture into gallon-sized, zippered bag. Shake beef in bag to coat. Sauté coated beef in 1-2 tablespoons olive oil until browned. Add chopped onion to beef to sauté and soften. Transfer to slow cooker.

2. Mix beef broth with 1 TBS Worcestershire and ½ cup red wine. Pour into hot skillet to deglaze, then pour over beef and onions in cooker.

3. Stir in the remaining ingredients.

4. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 5 to 6 hours.

*** You may use a packet of dry onion soup mix in place of all the spices.

Tips and Tricks:

~ If your crockpot does not have a removable dish, use a crockpot liner to help with cleanup.

~ Fill the crockpot at least halfway full but no more than three-quarters of the way full. You need to have some room at the top of the crockpot for the steam to move around.

~ Food on the bottom of the pot will cook faster and be more moist. It’s usually recommended that vegetables be placed on the bottom, and meat on the top.

~ Stir in spices in the last hour of cooking. They will lose flavor if cooked with the rest of the ingredients for the long cooking period.

~Ingredients such as heavy cream, cheese or shellfish should be added during the last 30 minutes of cooking, unless stated otherwise in the recipe.

With this recipe and a crockpot, your home will smell fabulous all day long, and this meal will be a savory feast!

Serve the stew in bowls, accompanied by slices of fresh, crusty bread. Or serve with corn bread and Cole slaw.

Bon appetit!

Sister Chef #3

Best Beef Stew Crockpot Recipe | Crockpot Recipe

How to Make Pumpkin Muffins | Pumpkin Muffins from Scratch

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How to Make Pumpkin Muffins | Pumpkin Muffins from Scratch

Early this October morning,

which was foggy, and drizzly, and damp and dank,

I wasn’t even thinking about how to make pumpkin muffins, let alone pumpkin muffins from scratch.

Really.

I was on my way out of the post office,

and I happened to go into (really, I couldn’t resist, the bakery there is so good! ;-))

the Cafe next door – just to look….

and…

Yes….

there they were…right before my eyes…they had Pumpkin Muffins!

I wasn’t really on the lookout for muffins of any kind – this was just a chance stopping by down at the market area.

I bought one. (But I only ate half of it, with a little whipped cream cheese. I’m saving the rest for later.)

PUMPKIN MUFFINS

So, now I’m in the mood to make a few homemade pumpkin muffins from scratch. Not only do I love the taste of pumpkin spice muffins, I absolutely love the smell of the muffins cooking…all those delicious spices and aromas filling the air…

I’ve combed through some recipes, and I finally found this one below, stuffed in an old Fannie Farmer cookbook. Brings back lots of memories.

Fannie Farmer Cookbook

COOKING LESSONS FROM MY FATHER

Mostly, I remember cooking lessons from my father. Especially learning how to bake. In fact, whenever I start to bake something, I can hear his voice in my head,

“Read the recipe twice.”

That was one of his mantras. About baking.

HOW TO BAKE

1. Read the recipe twice – so there are no surprises!

Then,

2. Place all of the ingredients out in front of you – so you can be sure you actually have all of the ingredients – and they are within easy reach. (Just like they do in cooking shows on TV!)

3. Follow ALL instructions.

4. Use, and put back. (One of his other Mantras. He was a very neat baker.)

5. And, most important…Have FUN while baking!

We always had a blast when cooking together. One of our favorite family meals on a Saturday night was: Homemade Strawberry Shortcake – with real whipped cream!

That’s right! For dinner! Soooo good. (I’ll save that recipe for another blog)

Here’s a traditional recipe for Pumpkin Spice Muffins, it’s quite moist and delicious.

If you’re interested in a more healthy Pumpkin Muffin recipe, watch the ‘How To Make Healthy Pumpkin Muffins Video’ below. The video recipe uses all those ‘good for you‘ ingredients, and creates more of a Pumpkin ‘Bran’ Muffin because it contains unprocessed wheat bran.

In addition to the bran, the pumpkin muffin recipe includes whole wheat flour, pumpkin puree, raisins, buttermilk (or yogurt), and oil (which contains less saturated fat) instead of butter.

HOW TO MAKE PUMPKIN MUFFINS FROM SCRATCH

Moist and Yummy Pumpkin Spice Muffins

PUMPKIN SPICE MUFFIN RECIPE

Muffin Ingredients:
1 1/2 cups All-purpose Flour
1/2 cup Sugar
2 teaspoons Baking Powder
1-1/2 teaspoon Cinnamon
1/4 teaspoon Ground Ginger
1/4 teaspoon Ground Allspice
1/2 teaspoon Nutmeg
1/2 teaspoon Coarse Salt
4 tablespoons Butter, cut into pieces
1 cup Pumpkin Puree
1/2 cup Evaporated Milk
1 Egg – whole
1-1/2 teaspoons Vanilla extract
1/2 cup Golden Raisins or cranberries (optional)
1/2 cup Walnuts, chopped (optional)

Instructions:

Preheat oven to 400 degrees. Generously grease 12 muffin tins. (or line with paper liners)

Sift flour, sugar, baking powder, cinnamon, ginger, allspice, nutmeg, and salt into a mixing bowl. Cut in butter with two knives or a pastry blender until it is fully incorporated.

In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Add raisins or cranberries/nuts. Fold gently until the mixture is just combined.

Pour it into a greased muffin pan. (or use paper liners) Sprinkle with remaining cinnamon-sugar-nutmeg mixture over the top of each unbaked muffin.

Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool. Top with cream cheese frosting, if desired.

Muffin Topping
2 Tablespoons coarse Sugar
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg

CREAM CHEESE FROSTING RECIPE

Ingredients:
1/4 cup Softened Butter
4 ounces Cream Cheese
1/2 pound Powdered Sugar
1/2 teaspoon Vanilla extract

Frosting Instructions:
To make the frosting, mix all ingredients on high until soft and whipped. Spread onto completely cooled muffins, or place into a large pastry bag with a large star tip and decorate. Store it in the fridge, as icing will soon soften at room temperature.

(For Orange Flavored Frosting: Add 1 teaspoon grated orange zest
1/2 teaspoon pure orange extract)

HOW TO MAKE HEALTHY PUMPKIN MUFFINS

Can’t wait to get started baking Pumpkin Spice Muffins(from scratch) in the kitchen…how about you? What’s one of your favorite recipes for baked delights?

Get cookin’, and

May all all your dreams come true.

ALL TIME FAVORITE MUFFIN PAN

This is my all time favorite muffin pan by Faberware. What about you?

Farberware Nonstick Bakeware 12-Cup Muffin Pan

FAVORITE MINI MUFFIN PAN

This is my favorite Mini Muffin Pan by Mrs. Fields. (love her cookies, too!)

Mrs. Fields 24-Cup Mini Muffin Pan

If you try this Pumpkin spice Muffin recipe, let us know how they turned out in the comments below or on our Facebook page!

Follow us on Pinterest!

The All American Apple Hand Pie Recipe | How To Make Apple Hand Pies

Grandma’s Apple Pie Recipe | Thanksgiving Pies | America’s Favorite Thanksgiving Pie

How to Make Pumpkin Muffins | Pumpkin Muffins from Scratch

How to Make American Chop Suey | Beef, Macaroni and Tomato Sauce

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Greetings Fellow Cooks!

Here is an easy recipe process that I’m sure almost everyone is familiar with, How To Make American Chop Suey. Yes, it’s a real recipe.

This was one of our favorite family meals. When I was a youngster my mom often made this on Saturday night. My Dad and I would wolf it down with delight! Mom always used elbow macaroni and sometimes she would also add chopped green peppers and chunks of melted Velveeta cheese for an extra treat. But any way she served it we devoured our plates!

As I grew up and married, having a family of my own, this became a staple meal in our house. For a family of six it was one way to stretch the family food budget.

As my kids got older I found I had to double the recipe often times because my boys ate twice as much and I was always feeding at least one or two kids from the neighborhood! I also stocked up on milk – a gallon would easily be consumed at one meal along with at least one loaf of bread, often two!

Well enough of my memories…lets get to the meal!

Eat up…There’s starving children somewhere in the world!

(Popular saying from my mom – but she always said they were in Poland! ) 😉

~ Sister Chef #2

AMERICAN CHOP SUEY

Ingredients:
1 lb. Lean Hamburger (or ground turkey)
1 15 oz. Can Diced Tomatoes
1 Medium Onion – peeled, halved, & sliced
1 lb. Box of Pasta (small shells, elbows, rotini – get the most servings)
2 Tbl. Olive OIL
Garlic – Fresh = 4 Cloves Crushed / Jarred Chopped = 1 Heaping Tbl.
1 Tbl. Lawry Seasoned Salt
1 Tbl. Mrs. Dash’s Garlic and Herb mix
Fresh Ground Pepper – 2 turns of the crank
4 Tbl. Butter – melted

Preparation:
Cut up Onion and set aside.
Prepare fresh garlic or measure a Tablespoon of chopped garlic and set aside.
Open can of tomatoes and heat on very low or simmer until liquid starts to bubble. Then remove from heat and set aside.

Prepare Pasta according to package directions. (About 12 minutes)

While pasta is cooking, in a large skillet brown meat and set aside to drain.
In the same skillet add Oil and heat until it starts to sizzle.
Add sliced onion, garlic, salt, Mrs. Dash’s, & ground pepper.
Saute until onions are browning and slightly transparent.

Then, add heated tomatoes & browned meat stirring mixture well.

Lower heat to simmer and cover.

Drain Pasta and return to pot.
Add meat mixture to pasta.
Add melted butter to pasta mixture.
Mix well and serve immediately.

Add fresh Parmesan cheese for a topping and a nice fresh loaf of bread with softened butter.
YUM, YUM, YUM!

About admin

Sugar and Spice Roasted Squash Recipe

Health Benefits of Squash

How to Peel A Butternut Squash

Gluten-Free Appetizer Recipe

Sweet Potato Rounds with Savory Black Beans,

Cotija Cheese and Cilantro

Did you know……

Best Beef Stew Crockpot Recipe

Best Beef Stew Crockpot Recipe

Best Beef Stew Crockpot Recipe | Crockpot Recipe

How to Make Pumpkin Muffins | Pumpkin Muffins from Scratch

Early this October morning,

which was foggy, and drizzly, and damp and dank,

I wasn’t even thinking about how to make pumpkin muffins, let alone pumpkin muffins from scratch.

Really.

I was on my way out of the post office,

and I happened to go into (really, I couldn’t resist, the bakery there is so good! ;-))

the Cafe next door – just to look….

and…

Yes….

there they were…right before my eyes…they had Pumpkin Muffins!

I wasn’t really on the lookout for muffins of any kind – this was just a chance stopping by down at the market area.

I bought one. (But I only ate half of it, with a little whipped cream cheese. I’m saving the rest for later.)

PUMPKIN MUFFINS

So, now I’m in the mood to make a few homemade pumpkin muffins from scratch. Not only do I love the taste of pumpkin spice muffins, I absolutely love the smell of the muffins cooking…all those delicious spices and aromas filling the air…

I’ve combed through some recipes, and I finally found this one below, stuffed in an old Fannie Farmer cookbook. Brings back lots of memories.

COOKING LESSONS FROM MY FATHER

Mostly, I remember cooking lessons from my father. Especially learning how to bake. In fact, whenever I start to bake something, I can hear his voice in my head,

“Read the recipe twice.”

That was one of his mantras. About baking.

HOW TO BAKE

1. Read the recipe twice – so there are no surprises!

Then,

2. Place all of the ingredients out in front of you – so you can be sure you actually have all of the ingredients – and they are within easy reach. (Just like they do in cooking shows on TV!)

3. Follow ALL instructions.

4. Use, and put back. (One of his other Mantras. He was a very neat baker.)

5. And, most important…Have FUN while baking!

We always had a blast when cooking together. One of our favorite family meals on a Saturday night was: Homemade Strawberry Shortcake – with real whipped cream!

That’s right! For dinner! Soooo good. (I’ll save that recipe for another blog)

Here’s a traditional recipe for Pumpkin Spice Muffins, it’s quite moist and delicious.

If you’re interested in a more healthy Pumpkin Muffin recipe, watch the ‘How To Make Healthy Pumpkin Muffins Video’ below. The video recipe uses all those ‘good for you‘ ingredients, and creates more of a Pumpkin ‘Bran’ Muffin because it contains unprocessed wheat bran.

In addition to the bran, the pumpkin muffin recipe includes whole wheat flour, pumpkin puree, raisins, buttermilk (or yogurt), and oil (which contains less saturated fat) instead of butter.

HOW TO MAKE PUMPKIN MUFFINS FROM SCRATCH

PUMPKIN SPICE MUFFIN RECIPE

Instructions:

Preheat oven to 400 degrees. Generously grease 12 muffin tins. (or line with paper liners)

Sift flour, sugar, baking powder, cinnamon, ginger, allspice, nutmeg, and salt into a mixing bowl. Cut in butter with two knives or a pastry blender until it is fully incorporated.

In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Add raisins or cranberries/nuts. Fold gently until the mixture is just combined.

Pour it into a greased muffin pan. (or use paper liners) Sprinkle with remaining cinnamon-sugar-nutmeg mixture over the top of each unbaked muffin.

Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool. Top with cream cheese frosting, if desired.

**************** Muffin Topping 2 Tablespoons coarse Sugar 1 teaspoon Cinnamon 1/4 teaspoon Nutmeg ****************

CREAM CHEESE FROSTING RECIPE

Ingredients: 1/4 cup Softened Butter 4 ounces Cream Cheese 1/2 pound Powdered Sugar 1/2 teaspoon Vanilla extract

Frosting Instructions: To make the frosting, mix all ingredients on high until soft and whipped. Spread onto completely cooled muffins, or place into a large pastry bag with a large star tip and decorate. Store it in the fridge, as icing will soon soften at room temperature.

(For Orange Flavored Frosting: Add 1 teaspoon grated orange zest 1/2 teaspoon pure orange extract)

HOW TO MAKE HEALTHY PUMPKIN MUFFINS

Can’t wait to get started baking Pumpkin Spice Muffins(from scratch) in the kitchen…how about you? What’s one of your favorite recipes for baked delights?

Get cookin’, and

May all all your dreams come true.

ALL TIME FAVORITE MUFFIN PAN

This is my all time favorite muffin pan by Faberware. What about you?

FAVORITE MINI MUFFIN PAN

This is my favorite Mini Muffin Pan by Mrs. Fields. (love her cookies, too!)

If you try this Pumpkin spice Muffin recipe, let us know how they turned out in the comments below or on our Facebook page!

Follow us on Pinterest!

You might also enjoy theses articles!

The All American Apple Hand Pie Recipe | How To Make Apple Hand Pies

Grandma’s Apple Pie Recipe | Thanksgiving Pies | America’s Favorite Thanksgiving Pie

How to Make Pumpkin Muffins | Pumpkin Muffins from Scratch

AMERICAN CHOP SUEY

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Muffin Topping
2 Tablespoons coarse Sugar
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg

Ingredients:
1/4 cup Softened Butter
4 ounces Cream Cheese
1/2 pound Powdered Sugar
1/2 teaspoon Vanilla extract

Frosting Instructions:
To make the frosting, mix all ingredients on high until soft and whipped. Spread onto completely cooled muffins, or place into a large pastry bag with a large star tip and decorate. Store it in the fridge, as icing will soon soften at room temperature.

(For Orange Flavored Frosting: Add 1 teaspoon grated orange zest
1/2 teaspoon pure orange extract)