Freeze for later

Today is the last day of November. The end of the hurricane season and the end of sane days for sure. Christmas shopping starts in earnest now. I think it's cool to have some dinners made and frozen for those nights when cooking is just too much. At my house, that's a lot of them.

This veggie lasagna from the geniuses at Everyday Food fits the bill well. Though the preparation may look time-consuming, it'll only take about 30 minutes to put together.

Make sure, though, that you take the lasagna out of the freezer and move it to the fridge the night before you want to eat it. Cooking it frozen will take forever. Ask the designated cooker to pop it in the oven while you're out spending your last dime. All will be forgive with a bite of this!

Vegetable Enchiladas
2 tablespoons olive oil, plus more for baking dishes
2 teaspoons ground cumin
1/4 cup all-purpose flour (spooned and leveled)
1/4 cup tomato paste
1 can (14 1/2 ounces) reduced-sodium vegetable broth
Coarse salt and ground pepper
3 cups grated pepper Jack cheese (12 ounces)
1 can (15 ounces) black beans, rinsed and drained
1 box (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 box (10 ounces) frozen corn kernels, thawed
6 scallions, thinly sliced, white and green parts separated
16 corn tortillas (6-inch)

1. Make sauce: In a medium saucepan, heat oil over medium. Add 1 teaspoon cumin, flour, and tomato paste; cook, whisking, 1 minute. Whisk in broth and 3/4 cup water; bring to a boil. Reduce to a simmer, and cook until slightly thickened, 5 to 8 minutes. Season with salt and pepper, and set aside.

2. Make filling: In a large bowl, combine 2 cups cheese, beans, spinach, corn, scallion whites, and remaining 1 teaspoon cumin; season with salt and pepper.

3. Preheat oven to 400 degrees. Lightly oil two 8-inch square baking dishes; set aside. Stack tortillas, and wrap in damp paper towels; microwave on high for 1 minute. Or stack and wrap in aluminum foil, and heat in oven for 5 to 10 minutes. Top each tortilla with a heaping 1/3 cup of filling; roll up tightly and arrange, seam side down, in prepared baking dishes.

4. Dividing evenly, sprinkle enchiladas with remaining 1 cup cheese, and top with sauce. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Cool 5 minutes; serve garnished with scallion greens.

To freeze: Prepare enchiladas through stop 3; top with cheese, and cover baking dishes with plastic wrap and then aluminum foil. Place sauce in an airtight container. Freeze enchiladas and sauce for up to 2 months.

To bake from frozen: Thaw sauce in refrigerator overnight (or microwave on high 2 minutes, stirring once halfway through). Preheat oven to 400 degrees. Remove foil and plastic wrap from baking dishes, and pour sauce over enchiladas; cover with foil. Bake 30 minutes; remove foil, and bake until bubbly, about 15 minutes more. Cool 5 minutes before serving.

Serves 8.

Source: Everday Food, December 2007

Pretty boy, pretty recipe

Remember Rocco DiSpirito? The chef who sort of flamed out on the reality show "The Restaurant?" He has the looks to make it on TV but something was amiss there. Oh yeah, he acted like a jerk. Not long after the show was canceled, he was fired as head chef of New York's Union Pacific.

He's trying to reclaim his reputation with a new cookbook and recent guest judging spot on "Top Chef." He's also scheduled to be on "Ellen" today. Despite the bumps in the road, his recipes always seems pretty good, this one included. If you can't find olive spread for this recipe, use chopped olives.

Shrimp Parmigiano with White Beans and Olives
Two 15-ounce cans cannellini beans
2 cups marinara sauce
1/2 cup olive bruschetta topping or other olive condiment (such as tapenade)
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 1/2 pounds medium shrimp, peeled, veins and tails removed
1 cup grated Parmigiano-Reggiano cheese
1/4 cup chopped fresh flat-leaf parsley
Preheat the broiler to high.

In a large saute pan over medium-high heat, combine the beans, marinara and olive topping. Season with salt and pepper.

While the beans heat, brush a foil-lined broiler pan with the oil. Arrange the shrimp on the foil and season lightly with salt and pepper. Sprinkle the shrimp evenly with the cheese.

Place the shrimp under the broiler for 3 to 5 minutes. The cheese should bubble and turn golden brown.

Divide the beans among four large bowls and set the shrimp over them. Sprinkle with parsley and serve.

Servings: 4

Source:  Rocco DiSpirito's "Rocco's Real Life Recipes," Meredith Books, 2007, $19.95.

Rotisserie Chicken Wednesday

Slimfast, Day 3: Now I'm dreaming of good food I prepared nearly 20 years ago.

Long ago and faraway, I made Mexican Pozole for a New Year's Eve dinner. The hominy and pork soup is a traditional good luck food to eat at the beginning of the year. It's easily adapted to rotisserie chicken, as this recipe from the blog www.yummr.com, shows. I set out bowls of garnishes such as lime wedges, strips of fried corn tortillas, cilantro and sour cream. It's really delicious and quick to put together, especially with the store-bought chicken.

Look for hominy in the grocery store aisle that stocks Mexican and Hispanic foods. Hominy are the dried corn kernels that are ground into grits. When you buy them whole in the can they are white and fluffy.

The midnight pozole feast was the last New Year's Eve party I had. As I recall, everyone had to spend the night. I'm guessing it was the margaritas.

Mexican Pozole Soup
1 small rotisserie chicken, shredded by hand
1 tablespoon olive oil
1/2 cup onion, chopped
2 garlic cloves, minced
1 14 oz. can of ("petite cut" aka small) diced tomatoes
1 hot pepper, chopped
1 teaspoon chili powder
1/2  teaspoon ground cumin
1/2  teaspoon dried oregano, crushed
1/2  teaspoon salt
1/4  teaspoon freshly ground pepper
2 14.5 oz. cans of low-sodium chicken broth
1 14.5 oz. can of hominy, drained
1/2 cup fresh cilantro, snipped
1/2 lime

In large saucepan with oil, saute onion and garlic until onion is tender, about 5 minutes.

Add chicken pieces, tomatoes, pepper, seasonings and broth. Stir until combined. Bring to a boil, reduce heat, cover, and simmer for 30 minutes.

Add the drained can of hominy and cilantro and simmer an additional 30 minutes. Remove from heat, squeeze in lime juice and stir.

Source: www.yummr.com

News flash ... Emeril Live cancelled

"Emeril is 8 p.m.," Bob Tuschman, vice president of Food Network programming told me in September 2006. He was singing the praises of the BAM! man for a story I was writing on new programming. Emeril's live-on-tape show was one of the few constants in a changing programming schedule.

Just a few months ago I noticed Emeril was no longer 8 p.m. He was 7 p.m. and Alton Brown was 8 p.m. A sign of things to come?

Well, yes. Today the Food Network confirmed to the Associated Press that production was shutting down on the 10-year-old program. Spokeswoman Carrie Welch said the network still loves him and supports him and will show him forever in re-runs. Actually, she didn't say that re-run part, I did. They'll still film "The Essence of Emeril" but no more adoring audience and raucous house band.

I haven't watched the show in a long time and was never a devoted fan, but it's an interesting move in the evolution of the network. They are airing more and more shows about food entertainment and less about cooking instructions. Certainly that's the case in the evening.

Emeril is one of the original network chefs. So many others are gone now ... Sara Moulton, Mario Batali and Ming Tasai. Who is going out of style next? Bobby Flay? Tyler Florence? Paula Deen? I'm guessing Rachael Ray is good for many more years. 

Slimfast, Day 2

Wow, it's 11:40 and I feel like gnawing my arm off. Well, that's a way to lose some weight. That one shake in the a.m. barely holds you until lunch. Twenty more minutes ... I can make it.

Just to torture myself and some of you, I'm going to grant Eileen's request from yesterday and tell you how to make the legendary Bacon Twisties that are my friend Patty's signature appetizer. Be very afraid ... and have your heart doctor on speed-dial. Another warning, once you make these, your friends will never let you come to another party without them.

Okay, here's what you need:
White bread
Cream cheese
Scallions, thinly sliced
Bacon

1. Preheat the oven to 350 degrees. Cut the crusts off the bread (too much nutrition there.)
2. Divide the brick of cream cheese into 10 slices.
3. Place one slice of cream cheese into the middle of a slice of bread and sprinkle with scallions.
4. Fold the bread around the cream cheese. Wrap the bacon in a spiral around the bread. Make sure the bacon is flat.
5. Place twisties on a baking sheet with a lip (don't want bacon grease dripping into the oven). Bake for about 40 minutes, until the bacon is crispy.
6. Let cool and cut each piece with a serrated knife into three smaller ones. (You can eat them whole but you'll be sorry. They are that rich.)

Last week I promised you wholesome recipes this week. I lied and I'm blaming Eileen and Patty.

Turkey hangover

I supposed after a long weekend of gluttony we should really be drinking Slimfast today. I know I started the morning with one and have another in the fridge for lunch. Man, oh man, what a turkey day feast! I hope yours was as yummy as mine. A good friend invited my family to her home and she makes these sinful appetizers called Bacon Twisties. They're the kind of thing that you just can't stop eating and you know you should. White bread, cream cheese, bacon, all wrapped in a glorious spiral of decadence. As my son would say, "fatty delicious."

If you are eating tonight, try this recipe for chicken thighs. Very quick, very tasty and even though it's dark meat, still pretty healthy. Make a green veggie and a green salad. Try to get yourself back on track before sugar plums come dancing through your kitchen.

Or drink a Slimfast.

Mediterranean Chicken Thighs
2 pounds boneless, skinless chicken thighs (about 8 thighs)
Salt and freshly ground black pepper, to taste
2 teaspoons olive oil
14 1/2-ounce can diced fire-roasted tomatoes, with juice
1/4 cup orange juice
5 teaspoons minced garlic
4 teaspoons capers, rinsed

Season the chicken thighs with salt and pepper. In a large nonstick skillet with a lid, heat the oil over high heat. Add the chicken thighs and cook until well browned, about 2 minutes per side.

Add the tomatoes, orange juice, garlic and capers. Bring the mixture to a simmer, then reduce heat to low, cover the pan and cook for 8 minutes.

Uncover the pan and continue cooking, turning the thighs once, until the chicken is no longer pink in the middle and the sauce has thickened, about 10 minutes.

Serves 4.

Nutrition information per serving: 265 calories; 14 g fat (3 g saturated); 99 mg cholesterol; 6 g carbohydrate; 28 g protein; 1 g fiber; 620 mg sodium.

Source: AP

One last recipe

If you're still casting about for a delicious pie recipe, consider this one. There's time to run to the store today. Go on your lunch break! Make it tonight and refrigerate after it cools. Let it sit for 30 minutes at room temp before serving.

While you're at the store, get some nice rolls for leftover turkey sandwiches. Also, look in the refrigerated case where the cold pickles are for cranberrry-horseradish. Delish on sandwiches.

That's what Stir Crazy will be eating on Friday. Have a fantastic Thanksgiving. I'll see you back on Monday for dinner ideas that'll sustain a long month of shopping.

Sour Cream Orange Pumpkin Pie
1 unbaked 9-inch pie shell (4-cup volume)
Filling:
2 eggs
1 3/4 cups (15-ounce can) solid-pack pumpkin
1 1/4 cups (14-ounce can) sweetened condensed milk
1 tablespoon pumpkin-pie spice
2 teaspoons grated orange peel
1/2 teaspoon salt
Sour-Cream Topping:
1 1/4 cups sour cream
2 tablespoons granulated sugar
2 teaspoons thawed frozen orange-juice concentrate (or orange-flavored liqueur)
1/2 teaspoon grated orange peel

Preheat the oven to 425 degrees. Combine eggs, pumpkin, sweetened condensed milk, pumpkin-pie spice, orange peel and salt in a medium bowl; mix well. Pour into prepared pie shell. Bake for 15 minutes. Reduce temperature to 350 degrees. Bake for 30 to 35 minutes more or until knife inserted near center comes out clean. Cool for 10 minutes on wire rack, leaving the oven on.

Meanwhile, combine ingredients for sour-cream topping. Spread topping over partially cooled pie. Return to the 350-degree oven and bake for another 8 minutes. Cool on wire rack. Serves 8.

Source: Baltimore Sun.

T-Day, minus 2

The year's biggest family dinner is just two days away. Like many people, you may be buying the entire dinner, save for a few things, from a grocery store, deli or other source. This is a great alternative to making the entire meal yourself.

If you are buying dinner fully cooked, consider using fresh herbs or toased nuts to liven up the offerings. Here are some suggestions gleaned from various Internet sources:

Mashed Potatoes
* Heat on the stove and add lower-fat sour cream and freshly chopped chives or
* Stir in roasted garlic cloves and fresh, finely chopped parsley.

Cranberry Sauce
Warm up a can (or two) of whole cranberry sauce and add:
* Some orange zest and 1 to 2 tablespoons of Grand Marnier or
* A few tablespoons of less-sugar raspberry preserves and 1/3 cup of dried cherries or craisins.
Let chill after you make your additions.

Stuffing
* If it's dry, add a little warmed chicken broth.
* Browned crumbled sausage and fold in or
* Add chopped fresh herbs, especially flat-leaf parsley, sage and thyme.

Gravy
Jazz up prepared gravy by sauteing garlic, onion and finely diced mushrooms then adding it in.

Rolls
Make an herbed compound butter to serve with rolls by blending softened butter or margarine with finely choppped herbs (flat leaf-parsley and sage would be a great combo. Stay away from woody rosemary for this.)

Vegetables
Almost all vegetables, especially green beans and brussels sprouts, benefit from fresh chopped herbs and toased pecans.

Pumpkin pie
Place toasted pecans around the edge and add a dollop of cinnamon whipped cream to each slice. If you're using prepared whipped cream from tub or can, sprinkle cinnamon over the cream.

The big countdown

I know there is a lot of debate over whether to set out nibbles and snacks before Thanksgiving. The meal is often at an awkward time, like 3 or 4 in the afternoon. You don't want to load up on too much food at lunch but it's hard to make it from breakfast until the meal.

I think some dips with veggie crudite or ice-cold shrimp are a good idea. They aren't really heavy but will keep people satisfied until it's time to eat. These are two of my favorite dip recipes, both really simple. I think the onion one rivals the Lipton soup mix standard. The Greek dip is great with shrimp or pita chips.

There are only two days left of Turkey with Benefits week ... Come back tomorrow for ideas on how to jazz up store-bought dishes.

Onion Dip
1 cup sour cream
1 cup mayonnaise
4 ounces cream cheese, softened
2 tablespoons dried onion flakes
2 medium garlic gloves, minced
1 teaspoon Worcestershire sauce
Salt and pepper to taste
Sliced scallions for garnish

Combine sour cream, mayonnaise and cream cheese until smooth. Add onion flakes, garlic, Worcestershire sauce, salt and pepper. Stir to incorporate.

Refrigerate for at least one hour; overnight is better. Before serving, stir thoroughly. Sprinkle with sliced scallions.

Source: Janet K. Keeler, Times food editor

Greek Feta Dip
1 cup sour cream
1 cup mayonnaise
1 garlic clove minced
2 tablespoons McCormick Greek seasoning blend
1/2 cup feta cheese crumbles
1/4 cup chopped kalamata olives
Thinly sliced scallions for garnish

Blend sour cream and mayonnaise. Incorporate garlic and seasoning blend. Add in feta crumbles and kalamata olives.

Refrigerate for at least one hour; overnight is better. Before serving, stir thoroughly. Sprinkle with sliced scallions.

Note: Taste the dip and adjust for personal preference. You may want more feta or olives.

Source: Janet K. Keeler, Times food editor

Look, Ma, no can!

Who knew it was possible to make the required green bean casserole without a can of condensed soup and frozen green beans? Well, chef Bil Mitchell at Apron's Cooking School in Tampa for one. This is his Wishbone U. recipe from last year and it's a keeper. There is so much flavor and it's just gorgeous with the bright green beans and luxe sauce. Everyone will rave.

If you're a make-ahead kind of person, assemble the casserole to the point before adding the french-fried onions. (Yes, you can use the ones in the can.) Refrigerate. Take it out of the fridge about 30 minutes before the turkey is done and let it come to room temp. Top with the onions and bake after the bird comes out of the oven.

Okay, let's be careful out there this weekend. The grocery store parking lots are like pinball machines ... don't let your car become one of the silver balls!!!

See you back Monday for three more days of Thanksgiving recipes. I've got some ideas ... do you have any requests?

Fresh Green Bean Casserole
1 1/2 pounds fresh green beans (trimmed)
1/2 pound thick-cut bacon, diced
2 onions, halved and sliced
1/2 pound mushrooms, cleaned and sliced
3 tablespoons all-purpose flour
1 quart milk
Fresh nutmeg, to taste
Salt and pepper, to taste
1 small can french-fried onions, crumbled

Preheat oven to 375 degrees.

Blanch green beans in boiling water until they are a vibrant green, about 3 minutes. Remove beans from boiling water with slotted utensil and immediately plunge into a bowl of ice and water to stop cooking. Leave in the ice bath the same amount of time the beans were in the boiling water. Drain on paper towels and set aside.

Render the fat from the bacon in a large sauce pot. When the bacon starts to crisp, remove the bacon from the pot and drain on paper towels; set aside.

Reserve 3 tablespoons of the bacon fat in a bowl and, with the remaining bacon fat, saute the onions and mushrooms until soft and the mushrooms have released their liquid. Set the onions and mushrooms aside, and drain the pot of any excess fat and liquid.

Return the 3 tablespoons of reserved bacon fat to the pot and add the flour. Cook this over low heat and stir constantly to form a roux (a thickening paste of fat and flour).

When this no longer smells of raw flour, slowly whisk in the milk to make a bechamel sauce. Raise the temperature until the sauce starts to thicken, and then lower it to a simmer. Season with nutmeg, and then add the onions, mushrooms, bacon pieces and green beans back to the pot.

Stir to coat and pour this into a greased casserole dish. Top with the crumbled french-fried onions and bake, uncovered, for 20 to 30 minutes.

Serves 8.

Source: Apron's Cooking School, Publix Super Markets

This just in!

I'm interrupting Turkey with Benefits Week to share this exciting news ...

Sara Moulton, late of the Food Network, is coming back to TV. She'll be on PBS next spring for a 20-show series called "Sara's Weeknight Meals." I had heard that there was a deal in the offing but today I got an e-mail from PBS confirming it.

I've always thought she sort of got a bum deal on the Food Network, pushed out because she didn't fit the wowza-wowza chef-chick model that's taken over the channel. She's a great teacher. Look forward to seeing her back on TV.

Isn't it all about stuffing anyway?

Who cares if the turkey is dry if you've got a boatload of stuffing to go with? This recipe will feed at least 20, and though it is labor intensive, it's worth it.

A few years ago, I got this crazy idea to start a Thanksgiving cooking class that a clever colleague named Wishbone U. We paired struggling cooks with good home cooks to learn the art of Thanksgiving and the novices gathered in the kitchens of experts for lessons. (We've since moved Wishbone U. to Publix's Apron's Cooking School in Tampa. Read about this year's class Nov. 18 and get the recipes at www.dining.tampabay.com.)

Lisa Smith of St. Petersburg, who is a fantastic cook, taught a class on side dishes and this is her recipe. It starts with several boxes of Jiffy corn bread mix but Lisa ramps it up with canned creamed corn and sour cream. The results are delicious.

Timing alert: Stuffing needs to be refrigerated overnight before cooking and corn bread needs to be made at least 8 hours before stuffing to give it time to cool and dry slightly. For Thanksgiving, start this dish on Tuesday night.   

Corn Bread Sausage Stuffing for a Crowd
Corn bread:
6 eggs
3/4 cup oil
2 1/2 cups canned creamed corn
3 cups regular sour cream (see note)
3 boxes Jiffy corn bread mix
Stuffing:
2 tablespoons butter
2 pounds Jimmy Dean maple sausage, cooked and well drained
1 celery heart, thinly sliced (see note)
3 medium white onions, diced
1 pound carrots, trimmed, washed and grated
2 Gala or Fuji apples, peeled, cored and diced
8 eggs, well-beaten
1 1/2 teaspoons sage
1 1/2 teaspoons marjoram
1 1/2 teaspoons thyme
3 tablespoons dried chives
1 to 2 teaspoons freshly ground pepper
2 teaspoons salt
3/4 cup chicken stock, divided use

To make corn bread: Preheat oven to 400 degrees. In medium bowl, beat eggs with mixer. Add oil, corn and sour cream, incorporating on low speed. Add Jiffy mix and blend. Do not overmix; there should still be some lumps.

Heavily butter a 9- by 13-inch baking dish. (If you have too much batter, butter an 8- by 8- baking dish to use for the excess.) Pour batter in pan (or pans) and bake 25 to 30 minutes until puffed and golden brown. Let cool and sit for at least 8 hours to draw out moisture.

To make stuffing: Melt butter in large saute pan over medium heat. Add celery, onion and carrots. Stir. Cook covered on medium heat until tender, 20 to 30 minutes. Veggies will become soft but not brown. Put in a bowl and set aside.

In a large bowl, crumble corn bread. Add sausage, cooked vegetables, eggs and seasonings, including salt. Add diced apples. With well-washed hands, mix thoroughly. Add 1/2 cup of stock. Blend well.

Heavily butter a 9- by 13-inch pan and one 8- by 8-inch pan. Spoon stuffing into pans. Cover and refrigerate overnight.

To bake: Preheat oven to 350 degrees. Drizzle leftover 1/4 cup of chicken stock over both pans. Bake uncovered for 1 hour. Raise heat to 375 and bake another 30 to 35 minutes or until golden.

Note: Low-fat or fat-free sour cream will add too much moisture to the corn bread. Celery hearts usually come three to a package and look like a skinny bunch of celery. Use one whole bunch (or heart) including leaves, but trim tops and bottoms.

The larger pan will feed 12 to 15; the smaller one 4 to 6.

Source: Lisa Smith of St. Petersburg

You've got to make this for Turkey Day

Whipped Sweet Potatoes with Pears is my all-time favorite Thanksgiving recipe. If you make nothing else, make this. You'll be the belle of the potluck if you waltz in with this tasty dish. For just regular eating, it serves great with a rotisserie or home-roasted chicken or even pork tenderloin. One of my colleagues, who has adopted this as her signature fall dish, freezes it and says it thaws and reheats beautifully.

Every time I've made this, people wonder what's in it. The cooked pears disappear into the whipped sweet potatoes so only their flavor remains. The key is to use ripe pears. Hard pears will not fall apart as they cook and mixture will be lumpy. It still tastes good but it's not as rich. You could substitute canned pears if they are packed in their own juice, not syrup. Also, if you want to tone down the fat content, use non-fat evaporated milk.

Come back tomorrow for a corn bread stuffing that'll feed a crowd.

Whipped Sweet Potatoes with Pears
8 medium sweet potatoes
4 pears, peeled, cored and chopped
1 cup evaporated milk
2 teaspoons vanilla extract
1/2 cup packed brown sugar
4 tablespoons butter
1/2 teaspoon ground cinnamon
1 pinch of ground nutmeg
2 tablespoons orange juice
1 cup chopped pecans

Preheat oven to 350 degrees.

Prick the sweet potatoes with a fork and bake 1 hour, or until tender.

Peel the baked sweet potatoes. Place in a medium bowl and whip with electric beater until smooth.

In a medium saucepan over medium heat, gently cook the pears 10 minutes, or until tender. (The pears will emit enough juice; you won't need water.) Process the pears in a food processor or blender until smooth.

In a medium saucepan over medium heat, mix the evaporated milk, vanilla, brown sugar and butter. Heat until scalded. Blend into the sweet potatoes.

Mix the pear puree, cinnamon, nutmeg, orange juice and pecans into the sweet potato mixture. Transfer to a large baking dish.

Bake in the preheated oven 15 minutes, or until lightly browned.

Makes 8 servings.

Note: You can skip the oven browning and serve just heated. The dish is delicious both ways.

Source: Adapted from www.allrecipes.com

How sweet potato pie it is

Of all the food magazines that I see regularly, I am most inspired by the recipes in Bon Appetit. They are innovative and interesting but still doable. Plus, the editors aren't above running a recipe that calls for a jar of Kraft Jet-Puffed Marshmallow Creme, though they do seem a little apologetic when they do.

The November issue has some lovely Thanksgiving desserts that aren't pumpkin pie. This one is a dessert play on the traditional sweet potato/marshmallow side dish, which I always thought seemed like a dessert anyway.

If you don't mind serving the pie in a foil pan, buy a pre-baked graham cracker crust. It'll save time and money. This is the easiest type of crust to make, though, if you want to do it all from scratch.

When I tested the recipe, I made the pie the day before but baked the meringue on top the day I served it. I think this may become my signature Thanksgiving dessert.

Sweet Potato Pie with Marshmallow Meringue
Crust:
1 1/2 cups graham cracker crumbs (made from about 7 1/2 ounces graham crackers, finely ground in processor)
3 tablespoons sugar
6 to 7 tablespoons unsalted butter, melted

Filling:
3 pounds medium sweet potatoes
1 14-ounce can sweetened condensed milk
1/4 cup sugar
2 large eggs
2 teaspoons fresh lemon juice
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt

Marshmallow Meringue:
1 7-ounce jar Kraft Jet-Puffed Marshmallow Creme
3 large egg whites
1/8 teaspoon salt
1/4 cup sugar

For crust:
Preheat oven to 350 degrees. Mix graham cracker crumbs and sugar in medium bowl. Add 6 tablespoons melted butter and stir until crumbs feel moist when pressed together with fingertips, adding 1 tablespoon melted butter if crumb mixture is dry. Press crumb mixture onto bottom and up sides of 9-inch-diameter glass pie dish, building up sides 1/4 inch above rim of dish. Bake crust until set and beginning to brown, about 10 minutes. Cool on rack. DO AHEAD: Pie crust can be made 2 days ahead. Cover pie crust and let stand at room temperature.

For filling:
Preheat oven to 350°F. Pierce sweet potatoes all over with fork; place potatoes on rimmed baking sheet. Bake until potatoes are very tender when pierced with fork, about 1 hour 15 minutes. Cool slightly. Cut potatoes open and scoop out pulp. Transfer pulp to processor and puree until smooth. Set aside 2 cups sweet potato puree for filling; cool completely (reserve any remaining puree for another use). DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.

Preheat oven to 350 degrees. Combine 2 cups sweet potato puree, sweetened condensed milk, and all remaining ingredients in large bowl; whisk until well blended and smooth. Pour filling into crust. Bake pie until puffed around edges and set in center, about 50 minutes. Transfer pie to rack and cool. Refrigerate pie at least 4 hours or overnight.

For marshmallow meringue:
Position rack in top third of oven and preheat to 400°F. Using rubber spatula, scrape marshmallow creme into large bowl. Using electric mixer, beat egg whites and salt in another large bowl until foamy. Add sugar, 1 tablespoon at a time, and beat until stiff and glossy peaks form. Add 1/2 cup beaten egg whites to marshmallow creme and stir with rubber spatula or spoon just until incorporated to lighten (marshmallow creme is very sticky and will be difficult to blend at first, but blending will become easier as remaining whites are folded in). Fold in remaining whites in 2 additions just until incorporated. Spread meringue over top of cold pie, mounding slightly in center and swirling with knife to create peaks.

Bake pie just until peaks and ridges of marshmallow meringue are lightly browned, about 4 minutes. Let stand at room temperature until meringue is cool. DO AHEAD: Can be made 1 day ahead. Cover with cake dome; chill. Let pie stand at room temperature 30 minutes.

Makes 10 servings

Source: Bon Appétit, November

Turkey with Benefits Week!

From today until next Wednesday, I'm happily handing out the most smashing Thanksgiving recipes that we've printed in the Taste section over the last few years. I've made them all myself so I can attest to their inherent goodness, and their general ease of preparation.

If you're doing all the cooking for the big day, my condolences. I think it's way too much work for one person. I'm a fan of the potluck, or at least a modified potluck where people who really know how to cook bring good food. The others can provide wine, rolls and paper products. So if you only have to make one dish, spend the time and make it great.

We're going to start off the week nice and easy with a cranberry relish recipe that makes a big impact for very little effort. If you've not made fresh cranberry sauce, give this recipe a try. You can always bring along the canned version to satisfy the picky traditionalists.

Do not panic if the mixture seems soupy after it's done cooking. It thickens as it cools in the refrigerator. Another bonus: Make it four days ahead. Something else to cross off your list!

See you back tomorrow for a killer sweet potato pie recipe.

Cranberry Sauce With Dried Cherries
2 1/2 cups cherry cider or black cherry cider or cranberry juice cocktail
1 8-ounce package dried tart cherries (about 2 cups)
1 cup sugar
1 12-ounce package cranberries
1/4 teaspoon (generous) ground cloves

Bring cider to simmer in heavy, large saucepan. Remove from heat. Add cherries and let stand 8 minutes. Mix in sugar, then cranberries and cloves. Cook over medium-high heat until cranberries burst, stirring occasionally, about 9 minutes.

Refrigerate until cold, about 4 hours (sauce will thicken as it cools).

Note: Can be prepared 4 days ahead. Cover and keep refrigerated.

Source: Bon Appetit magazine

Next week: Turkey with Benefits

Beginning Monday and continuing through the Wednesday before Thanskgiving, Stir Crazy will feature some of my favorite side dish recipes.

I'm calling it Turkey with Benefits Week. Sure, the turkey is great but it's what comes on the side that makes the meal.

Over the years, we've run some fabulous holiday recipes, including pies and cranberry sauces, in the Taste section of the St. Petersburg Times. They warrant repeating. Thanksgiving is a meal that's all about tradition but it's fun to bring at least one new dish to the table every year.

Make sure you visit next Wednesday for the recipe for whipped sweet potatoes and pears. Is it a savory side dish? Is it a dessert? It doesn't much matter because once your family and friends taste it, they'll never invite you again unless you bring a bowlful.

Get ready to cook.

Go Indian tonight

I like Indian food a lot but hesitate to make it at home much because of all the different spices. Because so many spices are indigenous to India, cooks there are masters of using them. Seems like the food never turns out quite the same when I make it.

Nevertheless, here's an Indian-inspired recipe that calls for Madras curry but you can sub regular. The Madras curry is a wee bit hotter. This is a good fall recipe, too, because of the apples.

Have a great weekend!

Bombay Chicken with Apples

2 tablespoons vegetable oil
2 tablespoons butter
1 1/4 pounds boneless, skinless chicken breasts, cubed
2 ribs celery, chopped
1 onion, chopped
4 cloves garlic, chopped
2 apples, chopped
1 bell pepper, chopped
1 tablespoon curry powder
1/2 teaspoon cinnamon
1 teaspoon cumin
1 cup chicken broth

In a heavy skillet, heat the oil and 1/2 tablespoon of the butter until hot. Add the chicken and brown, turning as needed. Remove the chicken. Add the remaining butter and the celery, onion and garlic, and cook for 3 minutes. Add the apples, bell pepper and spices, and cook for 5 minutes. Add the chicken broth, heat to a boil, reduce heat and simmer, uncovered, for 15 minutes. Serve with hot rice.

Serves 4.

Source: www.ivillage.com

It is finally cold outside!

Just before I sat down to blog, I was staring at the clothes in my closet and wondering if I actually have anything warm to wear. Weather lady says it's 53 outside ... yowza. Well, the long-sleeve black T-shirt (as opposed to the short-sleeve one) will have to do.

Enough with all the pretending from last week. It really is chilly outside this morning and that means my soup kick makes sense. Tonight is the perfect evening to wrap our hands around a warm bowl of soup. Get some crusty bread, maybe even make a salad.

Bundle up!

German Sausage Chowder

1 pounds fully cooked bratwurst, cut into 1/2" pieces
2 russet potatoes, peeled and chopped
1 onion, chopped
1 tsp. salt
1/8 tsp. pepper
2 cups water
3 carrots, sliced
4 cups shredded cabbage
3 cups milk
3 Tbsp. flour
1-1/2 cups shredded Swiss cheese

In a Dutch oven or large stockpot, combine sausage, potatoes, onion, salt and pepper. Add water and carrots. Bring to boil, stirring occasionally; then reduce heat. Cover pot and simmer for 20 minutes or until potatoes are nearly tender.

Stir in cabbage. Cook 10 minutes more or until vegetables are tender.

Stir in 2 1/2 cups of the milk. In small bowl, combine remaining 1/2 cup milk with the flour and blend with whisk. Stir this mixture into the soup and cook on low heat, stirring frequently, until thickened and bubbly. Add cheese and cook and stir until melted.

Serves 6.

Source: Better Homes & Gardens

Rotisserie Chicken Wednesday

I made these soft chicken tacos over the weekend and they were a big hit at my house. I like setting out all the ingredients and letting everyone make their own. The avocados from our tree are gone but our neighbor still has some and he was happy to unload a few. To make a guick guacamole, I scoop out and smoosh up the avocados then squeeze fresh lime juice over all, sprinkle with a little kosher salt and then mix with prepared salsa. I like the fresh stuff you get in the refrigerater case. Delish.

Soft Chicken Tacos
Small flour tortillas
Shredded meat (white and dark) from a rotisserie chicken (discard skin)
Scallions, thinly sliced
Lime wedges
Shredded cheese
Tomatoes, diced small
Guacamole

Wrap the tortillas in foil and warm in the oven. Set out all the fixings in bowls and let people make their own tortillas.

I also make up a bag of black beans and rice (usually Vigo brand) and my son likes to put that in his taco, while other eat it as a side.

Dinner is served!

Here's dinner. For tomorrow.

This is a stupid-simple recipe that has major flavor because the sauce chills in the fridge overnight so that the flavors can develop. I think you could easily cheat and serve it after the sauce is made.

Ask for imported prosciutto at the deli counter. It's better than domestic. They'll slice it paper-thin for you.

Have a great day!

Penne with Tomato Prosciutto Sauce

2 tablespoons olive oil
1 large red onion, finely chopped (2 cups)
2 garlic cloves, finely chopped
6 ounces thinly sliced fine-quality prosciutto, such as Prosciutto di Parma, finely chopped and separated into pieces (1 1/2 cups)
2 (28-ounce) cans Italian plum tomatoes in juice, drained, reserving juice, and finely chopped
1 teaspoon sugar
1 pound penne rigate

Accompaniment: Parmigiano-Reggiano (shavings or finely grated)
Preparation

Heat oil in a wide heavy medium pot over medium-high heat until it shimmers, then sauté onion until golden, about 10 minutes. Add garlic and sauté until golden, about 1 minute. Add prosciutto and sauté until golden, about 4 minutes. Add tomatoes with reserved juice, sugar, and 1/4 teaspoon each of salt and pepper and simmer, uncovered, stirring occasionally, until thickened, 45 minutes to 1 hour. Cool, uncovered, then chill, covered, at least 8 hours (to allow flavors to develop).

Cook penne in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Drain well.

While pasta cooks, reheat sauce over medium heat.

Toss pasta with some of sauce in a serving bowl and serve remaining sauce on the side.

Cooks' note: Sauce can be chilled up to 3 days.

Serves 6.

Source: Gourmet

Baby, it's cold outside?

Here's a hearty homemade meal to make tonight. Getting darker and a little chillier earlier now so a big bowl of something warm sounds good.

Usually, skillet pies are trashy but this version by Martha offers some saving grace. The blobs of cornbread dough (which is made from scratch) cook on top of the beefy goodness, just like a cobbler.

She promises it'll all be on the table in about 45 minutes.

Cornbread-and-Beef Skillet Pie

1/2 cup yellow cornmeal
1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
1 teaspoon baking soda
Coarse salt and ground pepper
1 tablespoon olive oil
2 red bell peppers (ribs and seeds removed), thinly sliced
1 medium red onion, chopped
1 package (10 ounces) white mushrooms, trimmed and thinly sliced
1 1/2 pounds ground sirloin
1/4 cup tomato paste
3/4 cup reduced-fat sour cream
1 large egg, lightly beaten

Preheat oven to 425 degrees. In a small bowl, whisk together cornmeal, 1/2 cup flour, baking soda, and 1/2 teaspoon salt; set aside.

In a large ovenproof skillet, heat oil over medium-high. Add peppers, onion, and mushrooms; season with salt and pepper. Cook until tender, 6 to 8 minutes, tossing occasionally.
Raise heat to high; add beef and tomato paste. Cook, stirring, until meat is no longer pink, 3 to 5 minutes. Stir in remaining 2 tablespoons flour and 2/3 cup water; season with salt and pepper.

Make cornmeal batter: Add sour cream and egg to reserved cornmeal mixture; stir just until moistened. Drop tablespoons of batter over beef mixture in skillet, 1 inch apart. Bake until biscuits are golden brown and a toothpick inserted in center comes out clean, 15 to 20 minutes.

Serves 4.

Source: Martha Stewart's Everyday Food

An heirloom recipe for Novemberfest

Okay, I'm a little late for Oktoberfest but this story that came yesterday from Reuters has me thinking about sauerkraut and brats. Appartly, an amateur historian has discovered the oldest known recipe for German sausage, a list of ingredients for Thuringian bratwurst nearly 600 years old. The discovery will soon be on display in the German Bratwurst Museum in Thuringian. Who knew?

Brats aren't just for football (or medievel Germans) anymore. Sounds like a good Friday night dinner to me. Brown the brats in a skillet, dump in some beer (Beck's from Bremen, of course) and toward the end of cooking scatter the sauerkraut over all so it can heat through. On the side, German potato salad, which I love. Easy to make and since it's served warm or at room temp, it's quicker than the mayo-versions.

Roll out the barrels! It's Friday!

German Potato Salad
4 or 5 large red potatoes
4 slices bacon
1 tablespoon all-purpose flour
2 tablespoons white sugar
1/3 cup water
1/4 cup white wine vinegar
1/2 cup chopped green onions
salt and pepper to taste

Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, cool and chop.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve bacon fat.

Add the flour, sugar, water and vinegar to skillet and cook in reserved bacon fat over medium heat until dressing is thick.

Add bacon, potatoes and green onions to skillet and stir until coated. Cook until heated and season with salt and pepper. Serve warm.

Yields: 4 servings

Source: www.allrecipes.com

A recipe from Giada

Because it's what I do, I feel guilty about yesterday's half-hearted dinner idea. But I do feel pretty good that the kids gathered at my house last night had seconds of Caesar salad with my homemade croutons before they went out trick-or-treating. At least it wasn't candy.

On the Food Network, Giada and her Everyday Italian menus are good sources for Stir Crazy cooks. The pasta dishes cook up quickly and she uses a lot of flavorful ingredients. I think this one is a good post-Halloween offering. Farfalle is simply bow-tie pasta, you can sub other mushrooms for the cremini and the Grana Padano cheese she calls for is similar to Parmesan. Use a good quality cheese for maximum flavor. Don't let me catch you shaking that stuff from the green cardboard cylinder!

Mangia!

Farfalle with Turkey Sausage, Peas and Mushrooms
1/2 cup extra virgin olive oil
1 pound ground turkey sausage, removed from casing
Sea salt and freshly ground black pepper
10 ounces cremini mushrooms, coarsely chopped
1 (10 ounce) package frozen peas, defrosted slightly
1 pound dried farfalle pasta
1/2 cup freshly grated Grana Padano cheese

In a large pot, bring 6 quarts of salted water to a boil.

In a large saute pan over high heat, add 2 tablespoons olive oil. Season turkey with salt and pepper. Add turkey and saute breaking any large lumps until golden brown. Remove meat from pan and set aside. Add 2 tablespoons olive oil to pan and heat. Add chopped mushrooms and season with salt and pepper. Saute until all the liquid from the mushrooms has evaporated, about 5 minutes. Add the peas and saute for 4 minutes. Return the meat to the pan and cook for another 3 minutes. Remove from heat and set aside.

When the pot of water has come to a boil, add pasta and cook until al dente, about 8 minutes. Drain in a colander. Return pasta to the pot and add the meat mixture. Combine thoroughly and gently cook over medium heat for 5 minutes. Drizzle in remaining olive oil. If the mixture is dry, do not hesitate to use more olive oil if necessary. Check the seasoning. Turn off the heat and add the grated cheese. Stir well and serve in large bowl.

Food Network Kitchens Note: Grana Padano is a hard, grainy cow's milk cheese similar in flavor to Parmigiano-Reggiano.

Serves 4 to 5.
Source: Giada deLaurentiis