2 chicken breasts, boneless skinless, thawed
1-2 tsp oil
Herbes de Provence
Place chicken breasts in a large glass bread pan or other baking dish. Drizzle oil over top of chicken, then sprinkle with Herbes de Provence. Cover with foil. Bake at 350F until done, about 50 minutes, depending up on thickness.
Wednesday, October 28, 2009
Frozen fruit, with milk. It's the new ice cream.
I've developed a fondness for frozen fruit with milk poured over the top. I just finished the last of a 5 pound bag of blueberries I froze over the summer. I think strawberries, blueberries, and raspberries are especially good. I really should try banana slices sometime.
Sunday, October 18, 2009
Frozen Zucchini
This summer, I froze lots of zucchini and summer squash. I enjoyed plenty of them fresh, baked and in bread and sauteed. I finally pulled out my first bag of zucchini this afternoon, and made some killer spaghetti sauce.
1 can or jar spaghetti sauce, preferably with mushrooms or vegetable chunks
browned beef
1 bag frozen zucchini slices, about 3.5 cups
1 tomato (the last from this year's garden)
dried oregano
a few leaves fresh tarragon
I put everything into a pot, set the lid on at an angle, and let it simmer. The zucchini started out as a frozen chunk, but it thawed with time and the added moisture simmered away.
Diced carrots can be another good addition to spaghetti sauce.
1 can or jar spaghetti sauce, preferably with mushrooms or vegetable chunks
browned beef
1 bag frozen zucchini slices, about 3.5 cups
1 tomato (the last from this year's garden)
dried oregano
a few leaves fresh tarragon
I put everything into a pot, set the lid on at an angle, and let it simmer. The zucchini started out as a frozen chunk, but it thawed with time and the added moisture simmered away.
Diced carrots can be another good addition to spaghetti sauce.
Butternut Squash with Apple & Cranberries
Holiday Butternut Squash with Apple & Cranberries
My version:
3 small butternut squash, peeled, seeded, and cut into 1/2" cubes (6 cups)
1 medium Gala apple, cored & cubed, skin left on
1/2 c dried cranberries, divided
cinnamon
nutmeg
1-2T brownsugar
2T butter
I followed the original directions closely, but I divided the squash between 1 medium rectangle and a small bread pan, sprinkled spices & craisins on both, added a small amount of butter & brown sugar to each, and put all of the apple in the larger pan.
Covered with foil, these finished baking in 35 min at 350F. The end result is soft, flavorful, and pleasantly sweet. Sweet potatoes would be a good substitute for the butternut squash.
Original version:
Yield
4 servings
Ingredients
1/4 cup Shedd's Spread Country Crock® Omega Plus, melted
1 medium butternut squash (about 1-3/4 lbs.), cut into 1/2 inch cubes (about 5 cups)
1 medium apple, cubed
1/2 cup dried cranberries
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons firmly packed brown sugar
Preparation
In 1 1/2-quart baking dish, combine all ingredients. Season, if desired, with salt. Cover and bake 30 minutes. Remove cover and bake an additional 15 minutes or until squash is tender.
Country Crock, MARCH 2009
Source: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1885344
My version:
3 small butternut squash, peeled, seeded, and cut into 1/2" cubes (6 cups)
1 medium Gala apple, cored & cubed, skin left on
1/2 c dried cranberries, divided
cinnamon
nutmeg
1-2T brownsugar
2T butter
I followed the original directions closely, but I divided the squash between 1 medium rectangle and a small bread pan, sprinkled spices & craisins on both, added a small amount of butter & brown sugar to each, and put all of the apple in the larger pan.
Covered with foil, these finished baking in 35 min at 350F. The end result is soft, flavorful, and pleasantly sweet. Sweet potatoes would be a good substitute for the butternut squash.
Original version:
Yield
4 servings
Ingredients
1/4 cup Shedd's Spread Country Crock® Omega Plus, melted
1 medium butternut squash (about 1-3/4 lbs.), cut into 1/2 inch cubes (about 5 cups)
1 medium apple, cubed
1/2 cup dried cranberries
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons firmly packed brown sugar
Preparation
In 1 1/2-quart baking dish, combine all ingredients. Season, if desired, with salt. Cover and bake 30 minutes. Remove cover and bake an additional 15 minutes or until squash is tender.
Country Crock, MARCH 2009
Source: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1885344
Another blog
Welcome!
My main intent for this blog is to collect recipes I enjoy. I may share ideas for meals and hospitality, but my primary goal is to consolidate all the recipes I have bookmarked online before any more of them disappear or are forgotten. If you can benefit in some way, I'll be delighted. I'll also be thrilled if I can rediscover the two recipes upon which I based my spiced apple persimmon cake a few years ago, and somehow recreate the moist, flavorful dessert.
Bon appetit!
My main intent for this blog is to collect recipes I enjoy. I may share ideas for meals and hospitality, but my primary goal is to consolidate all the recipes I have bookmarked online before any more of them disappear or are forgotten. If you can benefit in some way, I'll be delighted. I'll also be thrilled if I can rediscover the two recipes upon which I based my spiced apple persimmon cake a few years ago, and somehow recreate the moist, flavorful dessert.
Bon appetit!
Subscribe to:
Posts (Atom)
