Sweet-Potato Gnocchi w/ Mushrooms & Spinach

Ingredients:

Gnocchi

1 cup low-fat ricotta cheese

3 pounds orange-flesh sweet potatoes (often labeled

3 tablespoons packed light brown sugar

1 cup freshly grated parmesan cheese

2 teaspoons kosher salt

1/2 teaspoon freshly grated nutmeg

About 3 cups flour

Assembly

1/4 cup olive oil, divided

1 tablespoon minced garlic

1/4 cup sliced shallots

1 pound mixed mushrooms 

  *(such as chanterelle, cremini, king trumpet, matsutake, or oyster)

2 cups vegetable broth

3 tablespoons butter

12 ounces baby spinach leaves

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 tablespoon chopped fresh thyme leaves

1/2 cup freshly grated parmesan cheese, divided

Preparation

1. Make gnocchi: Drain ricotta in a strainer over sink, stirring occasionally, 1 hour.

2. In a large bowl, combine 3 cups sweet- potato purée (save extra for another use), strained ricotta, sugar, cheese, salt, and nutmeg. Gently stir in flour, 1/2 cup at a time, until a soft dough forms.

3. Working on a floured surface, divide dough into 8 portions. Roll each portion with your hands into a 15-in. rope, then cut into 1-in. pieces, sprinkling dough with flour if it gets sticky. Transfer gnocchi to a rimmed tray lightly dusted with flour.

4. Bring a large pot of salted water to a boil. Reduce heat to medium-low. Working in batches of 15 to 20, drop gnocchi into water, stirring to prevent sticking, and cook until gnocchi are firm and float to top of water, about 5 minutes. Using a slotted spoon, transfer gnocchi to a strainer and then to a lightly oiled rimmed pan to cool.

5. Assemble gnocchi: Heat 2 tbsp. oil in a large nonstick frying pan over medium-high heat. Add gnocchi to pan and cook, stirring often, until browned, 5 to 8 minutes. Transfer to a large serving dish.

6. Meanwhile, heat remaining 2 tbsp. oil in a second large frying pan over medium-high heat. Cook garlic and shallots until fragrant, about 2 minutes. Add mushrooms and sauté until softened, about 5 minutes. Add broth, butter, spinach, salt, and pepper; cover and cook until spinach wilts, about 3 minutes.

7. Spoon vegetables over gnocchi and pour in broth. Sprinkle with thyme and half of parmesan. Serve with remaining cheese.

*Leave whole any soft mushrooms such as oysters and slice or quarter large, dense mushrooms like the cremini and king trumpets.

Make ahead: Prepare through step 3. Cover and chill up to 3 days or freeze up to 3 weeks.

Credit: Sunset 2009

Sunshine Smoothie

 * Simple, Super Healthy & Tasty! *

Needed:

1/4 cup of oranges, cubed

1/4 cup of peaches, cubed

1/2 cup of plain or vanilla low-fat yogurt

1/2 cup of 1% or 2% milk

1/4 tsp of shredded coconut

1 tbsp of sugar

5 ice cubes

Simple Steps:

1. Peel oranges & wash peaches.

2. Cube fruit.

3. Blend all ingredients together in a blender...

4. Enjoy!

Options:

Use honey instead of sugar. Choose a different combination of 2 fruits for a different taste such as 

pineapple & mango, honeydew & papaya, cantaloupe & banana...etc :)

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Fall Season Pumpkin Bread w/ Dates & Walnut

4 large eggs

2 cups canned pumpkin

3/4 cup vegetable oil

2 cups Kellogg's All-Bran cereal

2 cups flour

2 cups sugar

1 tablespoon pumpkin pie spice

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup chopped dates (or craisins or raisins)

1 cup chopped walnuts (optional)

Preheat the oven to 350°.

Spray two standard loaf pans with non-stick spray.

Mix the eggs, pumpkin, and vegetable oil in a large mixing bowl; stir in cereal.

Mix the flour, sugar, pumpkin pie spice, baking powder, baking soda & salt.

Add the dry ingredients to the pumpkin mixture and beat until smooth.

Stir in the dates and walnuts.

Divide the mixture between the two loaf pans.

Bake in the preheated oven for 55-60 minutes 
or until a toothpick inserted in the center comes out clean.

Remove from the oven, let sit 5 minutes, then invert onto cooling wraps. 

Turn the loaves upright and let cool thoroughly.

Slice & enjoy with tea or coffee! Breakfast time, snack time, anytime :)

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Maple Eggs-in-Toast Cups

Ingredients

12 bacon strips, diced

1/2 cup maple syrup

1/4 cup butter

12 slices firm-textured white bread

12 eggs

Salt and pepper to taste

Directions

In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In a small saucepan, heat syrup and butter until butter is melted; set aside.

Trim crust from bread; flatten slices with a rolling pin. Brush one side generously with syrup mixture; press each slice into an ungreased muffin cup with syrup side down. 

Divide bacon among muffin cups.Carefully break one egg into each cup. Sprinkle with salt and pepper. Cover with foil. Bake at 400° for 18-20 minutes or until the eggs are completely cooked through. Serve immediately. Yield: 12 cups.

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Classic Baked Mac & Cheese

 * Super Easy - Tried & True Recipe *

From Fannie Farmer's Boston Cooking School 

Cookbook of 1946 !!

Needed:

1 (8 ounce) package macaroni 

4 tablespoons butter 4 tablespoons flour 

1 cup milk  

1 cup cream 

salt & black pepper to taste 

2 cups cheddar cheese, shredded 

good quality 1/2 cup breadcrumbs, buttered 

Simple Directions: 

1 Preheat oven to 400°F. 

2 Cook and drain macaroni according to package directions; then set aside. 

3 In a large saucepan melt butter. 

4 Add flour mixed with salt and pepper, using a whisk to stir until well blended. 

5 Pour milk and cream in gradually; stirring constantly. 

6 Bring to boiling point and boil 2 minutes (stirring constantly). 

7 Reduce heat and cook (stirring constantly) 10 minutes. 

8 Add shredded cheddar little by little & simmer an additional 5 minutes, or until cheese melts. 

9 Turn off flame. 

10 Add macaroni to the saucepan and toss to coat with the cheese sauce. 

11 Transfer macaroni to a buttered baking dish. 

12 Sprinkle with breadcrumbs. 

13 Bake 20 minutes until the top is golden brown. 

**Let rest on counter a bit before serving up with veggies as a main course - or serve a scoop (or two) as a rich & tasty side dish with the veggies of choice and a meat item such as sausage, hot dogs, meatballs, pork chops or fish! :)

Note: You can actually freeze this recipe in zip-lock bags for later use. Once you have mixed the macaroni along with the cheese sauce, allow it to cool to room temperature before adding to the freezer. Pull it out the night before and allow macaroni and cheese to reach room temperature; then add the macaroni and cheese to a buttered baking dish, sprinkle with bread crumbs and bake for 20 to 30 minutes, until golden brown on top and bubbling.

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Tasty Turkey-Avocado Club: Food Network Kitchens

Stuff Needed:

1/3 cup thinly sliced red onion

2 tablespoons apple cider vinegar

8 slices turkey bacon

1 Hass avocado, halved and pitted

1/2 cup nonfat plain Greek yogurt

Kosher salt & freshly ground pepper

8 slices whole-grain bread, lightly toasted

8 small leaves romaine lettuce


Assembly:

Toss the onion with the vinegar and 2 tablespoons water in a small bowl. Let stand 15 minutes, drain. Meanwhile, cook the turkey bacon as the label directs until crisp.

Mash the avocado with the yogurt in another small bowl until smooth. Season with salt & pepper.

Lay 4 slices of bread on a cutting board and spread with half of the avocado-yogurt mixture. Top with the lettuce and tomato and season with salt and pepper. Add a layer of turkey breast, bacon, cucumber and red onion. Spread the remaining avocado mixture on the remaining 4 bread slices and place spread-side down on top of the sandwiches. Cut each sandwich in half to serve.

*Per Serving: Calories 418; Fat 17 g (Saturated 4 g); 

Cholesterol 67 mg; Sodium 1,349 mg; 

Carbohydrate 39 g; Fiber 14 g; Protein 31 g

Photograph by Antonis Achilleos

Source: Food Network Magazine

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Pasta w/ Lemon Parmesan Sauce + Ham & Peas

Ingredients:

1/2 pound bowtie pasta, cooked

1 tablespoon all-purpose flour

1 tablespoon butter

1 cup light cream

1/2 cup freshly grated parmesan cheese

1/2 lemon, juiced

1 cup diced ham

1 cup fresh or frozen green peas,cooked

Salt and pepper

Directions:

While the pasta is boiling, melt the butter in a large saucepan with the flour. Whisk together on medium heat for a few minutes, until it just begins to change color.

Add 1/2 the cream, whisk thoroughly and add the other half of the cream. Continue whisking until smooth and bring to a light boil. Whisk until it thickens (this will only take a minute or so), then turn the heat to low.

Add the parmesan cheese in two parts, again whisking until everything is smooth and creamy. Turn off the heat, add the lemon juice in a slow stream, continuing to whisk. Taste for salt and pepper.

Drain the pasta and return to it’s cooking pot. Now add the lemon-cheese sauce and stir gently until the pasta is coated. Then the OPTIONAL ham and peas, toss to combine. 

Enjoy with Wine, or Family & Kids ! Or both ! :)

*Source: Timeless Gourmet

Craft of Cutty's - Boston

* Now Open in Brookline Village, MA *

The Eggplant Spuckie $3.75/half; $7.25/whole: No meat ! Tasty olive & carrot salad, house-made mozzarella - pressed, roasted eggplant instead of the cold cuts. Nice and tasty.

Chickpea and Carrots Salad $3.95: The French bistro classic gets an Indian-inspired curry-flavored twist. Meaty chickpeas combine, shredded carrots and chopped cilantro - with a handful of fresh mixed field greens.

The Spuckie - $3.95 half; $7.75 whole: An old-school sandwich done right. Similar to the muffuletta of New Orleans, South Boston's signature sandwich comes layered with olive salad that soaks delightfully into the baguette. Cutty's adds grated carrots to the mix, along with house-made mozzarella, and an Italian cold cut trio of finocchiona, mortadella & hot capicola.

Ham, Butter, Dijon & Gherkins $6.45 : Simplicity at its best. Tasty ham from Niman Ranch, butter, spicy Dijon mustard and a handful of thinly sliced tiny pickles on a crusty baguette.

 Broccoli Rabe, Roast Pork & Provolone - unique & tasty option - but I would switch out the pork for chicken with some salad dressing for a great at home sandwich delight ! 

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** Just HATE the lack of great - or even good - Food Joint options at Coolidge Corner ! In spite of the many food places: too tight space, lousy services, too many customers & people - the norm in Brookline - makes for NO place to go and sit down & relax to eat and enjoy a simple bite to eat !! With kids ? FORGET it !! The staring & rudeness makes for an uneasy, very sick outing. SO: very happy this great eatery opened up in Brookline Village :)

FYI: This is NOT an Advertisement or Promo, I purposely designed this post as such !

Original Source: Serious Eats