Bend Foodie Group: December 2008

Nov Recipes - Black rice and Cranberry Stuffed Acorn Squash

Black rice and Cranberry Stuffed Acorn Squash
(Recipe by Brent is a variation to the stuffed Acorn squash recipe found in Nov 08 Delicious living mag which was vegan)
You can make these one day ahead and refrigerate (covered) and reheat in oven at 350 deg for 15 min.

Ingredients:
4 Acorn Squash
3 Tblspn Olive Oil or Canola oil
1 tsp Sea Salt
1 tsp Nutmeg
1 tsp Seasoning (turkey, french)
1 pound of peeled carrots
3/4 cup chopped pecans
1 1/2 teaspoon ginger (or tablespoon of crystallized ginger)
1 cup dried cranberries (Or cherries)
2 tbl spn Maple Syrup
3/4 cup finely cut onion
1 cup Black Rice
ground cinnamon
2 cups chicken broth

Step 1:
Preheat oven to 375
Cut squashes in half and scoop out.
Brush inside of squash with light olive oil, sprinkle with 1/2 tsp salt and dust lightly with pepper. Dust lightly with Nutmeg, Cinnamon, and seasonings of choice (example; coriander, french spices,turkey seasoning etc)
Place squash face down on a baking sheet. Roast 45-50 minutes on upper rack. Once in oven Start Step 2. Squash are done when they are pierced easily with a fork (on the inside).

Step 2:
Combine 1 Tblspn olive oil (or alternative), 1/2 tsp salt, 1 1/2 tsp spices, 1/4 tsp nutmeg with Carrots, Pecans, and ginger in an 8 inch baking dish. (toss to mix well). Roast in oven for 30 - 40 minutes or until carrots are slightly tender. Start Step 3:
Once carrots are tender stir in dried cranberries, maple syrup, and return to roast for 10 minutes.

Step 3:
While vegetables are roasting, place medium saucepan over medium heat. When hot, add 1 tblspn Olive oil and saute onions for 3 minutes. Stir in Rice and 1/4 tsp cinnamon.
Then add chicken broth. Bring to boil and reduce heat, cook for 30 min. Remove from heat and rest for 10 min.

Step 4:
Combine Rice mix with Carrot mix well, season to taste. Scoop mixture into Squash and serve.

*side note. I precooked my rice and mixed it in at step 3. You can choose to not cook the rice, but I wanted to make sure it was cooked as black rice sometimes takes longer to cook. You could always just extend step 3 cooking time if rice is not done in 30 minutes.

November Recipes Potato and Mushroom Pie

Potato and Mushroom Pie

Serves 10 to 12

· 2 tablespoons unsalted butter, plus more for dish

· 1 medium onion, cut into 1/2-inch dice

· 2 pounds assorted wild mushrooms, such as chanterelle, oyster, or black trumpet, coarsely chopped

· 1/4 cup dry white wine, such as Sauvignon Blanc

· 1 1/2 teaspoons coarse salt

· Freshly ground pepper

· 1 cup finely grated Gruyere cheese (about 4 ounces)

· 1 cup finely grated Parmesan cheese, about 3 1/2 ounces

· 2 pounds Yukon gold potatoes, peeled and cut into 1/8-inch-thick rounds

· 1 tablespoon finely chopped thyme leaves

· 3/4 cup whole milk

· 1/2 cup heavy cream

Directions

1. Preheat oven to 350 degrees. Butter a 13-by-9-inch baking dish; set aside. Melt butter in a large skillet over medium heat. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Add half of the mushrooms; cook until they are slightly softened. Add remaining mushrooms; cook, stirring occasionally, until mushrooms have released their juices and most of the liquid has evaporated, 8 to 10 minutes. Add wine; cook, stirring occasionally, until liquid has evaporated, 3 to 5 minutes. Remove from heat. Season with salt and pepper.

2. Combine cheeses in a small bowl; set aside. Cover bottom of prepared dish with potato slices, slightly overlapping them. Sprinkle with half of the thyme and a pinch each of salt and pepper. Sprinkle with 1/3 of the cheese and half of the mushroom mixture. Repeat layering process, using all but 2 tablespoons cheese. Arrange remaining potato slices, slightly overlapping, around the edge of the dish. Stir together milk and cream in a bowl, and pour over top. At this point, dish can be refrigerated, covered, up to 1 day; let stand at room temperature 30 minutes before baking.

3. Cover loosely with foil, and bake until bubbling, about 1 hour. Remove foil, and sprinkle with reserved cheese. Bake until top is golden, 20 to 30 minutes more. Transfer dish to a wire rack; let cool 10 minutes before serving.