Butternut Squash and Tahini-Yogurt Dip

It's been far too long since I've shared a recipe, but that isn't because I've stopped cooking. I picked up an ample winter CSA box last month (and again this week) and those vegetables have kept me plenty busy, just in more quick-and-easy preparations, which may or may not be worthy or recipe status. A good portion of them went into the Thanksgiving dinner I hosted, and although I keep it pretty classic for holidays, this non-traditional appetizer was one of my favorite things I ate all weekend. The sweet and caramelized butternut squash is perfectly complemented by rich, nutty tahini and tangy yogurt, with the heat of the cayenne or hot sauce providing the perfect final zip. The sweetness of the butternut squash best complements the diverse palate of flavors, but even acorn squash or pumpkin could do in a pinch. This hearty starter deserves a robust dipping implement, like roasted root vegetables, pita chips, or crusty bread, but also made a great spread on a Thanksgiving leftover sandwich. I'm not too far from putting together my menu for Christmas dinner, and this recipe was delicious enough it just may make another appearance.

Butternut Squash and Tahini-Yogurt Dip
adapted from Food and Wine
serves about 8 to 12 as an appetizer

1 head of garlic
3 tablespoons plus 1 teaspoon extra-virgin olive oil, plus more for drizzling
One 1 1/2-pound butternut squash, peeled and cut into 1 1/2-inch pieces
Kosher salt
Freshly ground black pepper
1/2 cup plain lowfat or nonfat Greek yogurt
1/4 cup tahini paste
3 tablespoons fresh lime or lemon juice
Pinch of cayenne pepper or dash of hot sauce, to taste (optional)
Toasted pumpkin seeds, for serving (optional)
Roasted vegetables, for serving (optional)
Hearty crackers or bread, for serving (optional)

1. Preheat the oven to 425°. Cut 1 inch off the top of the garlic head and place the head on a piece of foil; drizzle with 1 tablespoon of the olive oil and wrap it tightly. On a large baking sheet, toss the squash with 2 tablespoons of the olive oil and season with salt and pepper. Set the garlic on the oven rack. Roast for 35 to 40 minutes, turning occasionally, until squash tender and golden brown and garlic cloves slip easily from their skins. Let cool.

2. Scrape the roasted squash into a food processor. Squeeze the garlic cloves from their skins into the processor. Add the yogurt, tahini, lemon juice and cayenne pepper. Puree until smooth, adding a little water if the dip is too thick. Season with salt and pepper. Transfer the dip to a serving bowl and drizzle with olive oil. Top with the toasted pumpkin seeds, if desired, and serve with roasted vegetables and hearty crackers or bread.

Spiced Glazed Nuts and Pretzels Mix

If you love baking and don't know who David Lebovitz is, you should. Lebovitz spent thirteen years at the venerated Chez Panisse and is an accomplished cookbook author and now runs a fantastic website that recounts his culinary journeys and experiments, which is where I found this gem of a recipe.


This snack mix is super easy to make, but is sweet, salty, and spicy all at the same time and I found myself repeatedly returning to the kitchen to snag little tastes while I was supposed to be letting it cool completely. I opted for a 50:50 combination of almonds and pecans, but I also think cashews would be superb (I just didn't happen to have any). Keep a close eye on the nuts when toasting them because it doesn't take very long to go from nicely toasted to burnt. I also recommend lining the baking sheet with aluminum foil-not only does it protect your baking sheets, but it will enable you to take the mixture off the baking sheet and cool it to room temperature more quickly. And as with any good recipe, I'm already envisioning the personal signature I can put on my next batch...

Spiced Glazed Nuts and Pretzels Mix
from David Lebovitz

2 cups (200 gr) mixed raw nuts (untoasted); any combination of cashews, whole almonds, peanuts, pecan halves, and hazelnuts
1 tablespoon (15 gr) unsalted butter, melted
3 tablespoons (45 gr) dark brown sugar
1/2 teaspoon ground cinnamon
3/4 teaspoon cayenne pepper (or another red pepper)
1 1/2 tablespoons maple syrup
1 teaspoon flaky sea salt or kosher salt
2 cups (100 gr) small pretzel twists

1. Spread the nuts on a baking sheet and roast in a 350F (180C) oven for 10 minutes, stirring once for even toasting.

2. In a medium bowl, mix together the melted butter, brown sugar, cinnamon, cayenne, and maple syrup.

3. Add the warm nuts, stirring until coated. Then mix in the salt and pretzels, and stir until the nuts and pretzels are completely coated.

4. Spread the mixture back on the baking sheet and return to the oven for 12-18 minutes, stirring twice during cooking. Remove from oven and cool completely, separating the nuts and pretzels as they cool.
Once cool, this mixture can be stored in an airtight container for up to a week.

Cranberry Turkey Nachos

While I always have a piece of turkey at Thanksgiving dinner, I'm actually a way bigger fan turkey as leftovers. I always have cold turkey sandwiches and maybe make some soup or casserole, but decided to get a little more creative this year with part of the leftovers. Continuing the tradition my dad and I started when I was a very little girl, I have a Packer snack with each Packer game, the first bite of which must be taken when the kicker's foot hits the ball on the initial kickoff. (Yes, I do enforce this rule, sometimes much to the dismay of those watching the game with me). With Thanksgiving leftovers I couldn't justify buying something for a Packer snack, so I needed to make something special with the leftover turkey. My first thought was nachos since I had tortilla chips, onions, salsa, and (plentiful) cheese, but then the creative juices started flowing and I came up with these cranberry turkey nachos. Cranberries and turkey go perfectly together and I'm a huge fan of Muenster and red onion grilled cheese sandwiches, so throwing those ingredients together with some sour cream and a tiny punch of horseradish was easy. If you're in the mood for conventional nachos this isn't likely to satisfy your craving, but are immensely satisfying if you're looking for something a bit different, and all of your taste buds with savory, sweet, tart, and tangy flavors. Not in the mood for nachos? This would also make a fantastic panini.

Cranberry Turkey Nachos
serves 1-2

1/2 c. coarsely chopped fresh cranberries
1 t. sugar (or to taste)
1/2 cup chopped cooked turkey
1/4 c. finely diced red onion
1/4 c. low fat sour cream
1/2 t. prepared horseradish
1/4 c. shredded Muenster cheese (or another good melting cheese)
1.5 oz. thick tortilla chips (I really like Frontera)

1. Toss chopped cranberries and sugar in a small bowl. Taste one the cranberries and add more sugar if needed. Set aside and allow to macerate while you prepare the other ingredients.

2. Combine turkey, onion, sour cream, and horseradish in a medium bowl and stir well to combine. Add the cranberries and stir until everything is evenly distributed.

3. Place tortilla chips on a plate or serving dish and top with the turkey mixture. Sprinkle cheese evenly over the top and melt either under the broiler (make sure you are using an oven safe dish) or in the microwave. Serve warm.

Guacamole Three Ways

With Cinco de Mayo coming up this Wednesday, many people will be scarfing down fake and authentic Mexican food. My personal source for Mexican recipes is Rick Bayless, and in particular his cookbook, Authentic Mexican. While the recipes in there an undeniably authentic and delicious, many require you to spend all day in the kitchen, something I enjoy, but don't always have time for. When I don't have hours to spend in the kitchen, I go to Mexican Everyday, which is full of delicious recipes that can be accomplished in not too much time and are still pretty authentic, even if they do have a few shortcuts.

I opted for the luxurious guacamole, without raw tomato. It was fantastic, better than anything I've had in a restaurant, probably mostly by virtue of the fact that I made it and ate it immediately. That, and any recipe from Rick Bayless is probably going to be amazing. I see a lot more fresh guacamole in my future.

Guacamole Three Ways: Simple, Herby, and Luxurious
from Mexican Everyday by Rick Bayless

2 medium ripe avocados
1 garlic clove, peeled and finely chopped or crushed through a garlic press
Salt

To make it herby, add:
2 T. chopped cilantro
1 T. fresh lime juice

To make it luxurious, also add:
Fresh hot green chile to taste, finely chopped (such as 1 serrano or 1/2 to 1 jalapeno)
1/4 small white onion, finely chopped
1/2 medium tomato, chopped into 1/4-inch dice

1. Cut the avocados in half, running your knife around the pit from stem to blossom end and back up again. Twist the halves in opposite directions to free the pit, then pull the halves apart. Dislodge the pit, then scoop the avocado flesh into a medium bowl.

2. Mash the avocado with a large fork or potato masher. Stir in the garlic and about 1/2 teaspoon salt, plus any of the other sets of ingredients you've chosen. If your list includes white onion, rinse it first under cold water, then shake well to rid it of excess moisture before adding to the avocado. (This reduces the risk of having the onion flavor overwhelm the guacamole.)

3. Taste and season with additional salt if appropriate. If not using immediately, cover with plastic wrap pressed directly on the surface of the guacamole and refrigerate-preferably for no more than a few hours.

Baked Onion Rings

My husband and I picked up some natural casing hot dogs from a local farm at the farmer's market last weekend. Looking for a side to go with them, I remembered watching an episode of Everyday Food a week or two ago on Create, and thought these Baked Onion Rings were the perfect side.

I made a couple small changes to Martha Stewart's recipe-I used canola oil instead of olive oil and reduced the cooking time to 10 to 12 minutes. The smoke point of olive oil is 375 degrees F (canola ranges from 464 to 475 degrees F, depending on the type) so if you use olive oil in a 450 degree F oven, you will fill the oven with smoke. My onion rings would have been burnt to a crisp after 16 minutes, but I suspect my onion runs a bit hot. Just keep an eye on your


I chose the baked onion rings over deep-fried onion rings for a couple of reasons. One, these are obviously healthier. Two, I didn't want to use cups of oil in my Fry Daddy because I probably wouldn't get around to deep-frying anything else, especially that could go in the oil after onions, before the oil went rancid.

Baked Onion Rings
adapted from Everyday Food

1 1/2 cups cornflakes
1/2 cup plain dried breadcrumbs
1 large egg
1/2 cup low-fat buttermilk (I used Saco powdered buttermilk, reconstituted)
1/4 cup all-purpose flour
1/8 teaspoon cayenne pepper
Coarse salt and ground pepper
1 medium sweet onion, such as Vidalia, quartered crosswise and broken into rings (discard small center rings)
2 tablespoons canola or vegetable oil

1. Preheat oven to 450 degrees. In a food processor, pulse cornflakes and breadcrumbs until fine crumbs form, then transfer to a medium bowl. In another medium bowl, whisk together egg, buttermilk, flour, and cayenne and season with salt and pepper. 

2. Dip onion rings in egg mixture (letting excess drip off) and dredge in cornflake mixture; place on a large plate. Pour oil onto a rimmed baking sheet. Place in oven and heat 2 minutes. Remove sheet from oven and tilt to coat evenly with oil. Arrange onion rings on sheet. Bake, turning once, until onion rings are golden brown, about 10 to 12 minutes. Season with salt.

 

Reuben Dip

This year, my husband and I had my parents over for Christmas Eve dinner and Christmas morning. I wanted some simple appetizers that I could prepare ahead of time to go with Christmas Eve dinner. Shrimp with cocktail sauce is a staple appetizer for my family, but I also wanted something warm and hearty. Reubens are one of my, my husband's and my dad's favorites, so I thought reuben dip was an excellent choice for an appetizer. Unfortunately, I didn't get any pictures since I was too busy cooking and eating.

The recipe called to bake this in the oven, but I layered it in my mini slow cooker instead so the dip would stay hot.

Reuben Dip

16 oz. sauerkraut
8 oz. shredded corned beef
16 ounces shredded Swiss cheese
1/2 cup Miracle Whip (or mayonnaise)
1/2 cup Thousand Island dressing

1. Preheat oven to 350 degrees Fahrenheit (if cooking in oven).

2. Drain and rinse the sauerkraut, then squeeze out excess moisture with paper towel. Spread in the bottom of 9x13-inch baking dish if baking in the oven or the bottom of slow cooker insert.

3. Layer corned beef and Swiss cheese on top of sauerkraut.

4. Mix Miracle Whip and Thousand Island dressing together and pour on top.

5. Bake for 20 to 25 minutes. If using slow cooker, heat for a few hours and stir before serving.

Spinach and Artichoke Dip

My dad came down to visit yesterday and watch the Packer game with me so I whipped one of my favorite appetizers/snacks, spinach and artichoke dip. It's quick, easy, and delicious!

Spinach and Artichoke Dip
from recipezaar.com

10 ounces frozen chopped spinach
1 1/2 cups canned artichoke hearts
1/2 cup mayonnaise
1/2 cup sour cream
1 cup shredded mozzarella cheese
3/4 cup shredded parmesan cheese
4-5 large garlic cloves, finely chopped

1. Preheat the oven to 350 degrees.
2. Chop the artichoke hearts.
3. Squeeze excess water from spinach.
4. Mix all the ingredients together in a large bowl.
5. Spread into a small glass baking dish and bake for 15-20 minutes, or until the dip is hot. Serve with tortilla or pita chips or veggies.