Pierogi and Squash Soup

Pierogi and Squash Soup
Serves 4

I saw this recipe in my Food Network magazine and I was super excited to make it. I love pierogies. I love tomato-y soups. Perfect! But then I forgot a few of the ingredients and had to change some of the recipe. So this is an inspired-by recipe from the Food Network. It was so good and those Progresso Recipe Starters are seriously delicious and helpful!

Ingredients

• 2 teaspoons extra-virgin olive oil
• 8 ounces Italian turkey sausage, casings removed
• 1 cup diced onions
• 1 TBSP minced garlic
• 1 Knorr Vegetable
• 1 can Progresso Recipe Starters Fire Roasted Tomato
• 48 oz low-sodium chicken broth
• 3 cups shredded coleslaw mix or shredded cabbage
• Half of a fresh butternut squash cut up into cubes (about 2-3 cups)
• 8-12 frozen cheddar and potato pierogies
• Salt and Pepper to taste

Instructions

1. In a large pot, cook the onions, garlic, and sausage with olive oil on high.
2. When the meat is cooked through, add the cabbage to soften it a bit.
3. Add in the squash, chicken broth, and the Progresso Recipe Starter. Cover, and cook on high until the squash is almost cooked through.
4. Add in the pierogies and cook uncovered until heated through. They will rise to the top of the pot.
5. Salt and Pepper to taste at any time through cooking. Serve and enjoy!

Old-Fashioned Cherry Clafoutis

Old-Fashioned Cherry Clafoutis
Serves: 6-8

I found this recipe in my Food Network magazine for July/August 2012. It was my first clafoutis and was absolutely delicious! I would definitely make this again! I had to make some changes to the original recipe (I didn't have lemon or orange zest). It was still super nummy!

Ingredients

•     2 1/2 cups pitted cherries (1 to 1 1/2 pounds whole cherries)
•     4 tablespoons whiskey
•     1 tablespoon Angostura bitters
•     Unsalted butter, for the baking dish
•     1 1/2 cups half-and-half
•     4 large eggs
•     1/2 cup all-purpose flour
•     1/2 cup granulated sugar
•     2 tablespoons lemon juice
•     2 tablespoons orange juice
•     1/4 teaspoon kosher salt
•     1 tablespoon coarse sugar

Instructions

What was left before I could get a camera!

1. Preheat the oven to 375 degrees F.
2. Toss the cherries, whiskey and bitters in a bowl and let sit at room temperature, stirring occasionally, about 30 minutes.
3. Drain the cherries and reserve the liquid.
4. Butter a 10-inch pie plate and arrange the cherries in the plate in a single layer.
5. Whisk the half-and-half, reserved cherry liquid, eggs, flour, sugar, lemon juice, orange juice and salt in a large bowl.
6. Pour over the cherries and bake until the edges start pulling away from the sides of the pan and the top is lightly golden, about 45 minutes.
7. Remove from the oven and sprinkle with the coarse sugar.
8. Switch the oven to the broiler setting and broil the clafoutis until golden brown and bubbling, 1 to 3 minutes.
9. Let cool at least 10 minutes.

Spicy Ham, Egg, Cheese, and Spinach Sandwiches

Spicy Ham, Egg, Cheese, and Spinach Sandwiches
 Inspired by a recipe from Food Network.

Ingredients

• 4 plum tomatoes, halved lengthwise
• 4 English muffins, split
• 2 tablespoons butter
• 1 Ham Steak or 1/4 pound of Canadian Bacon
• 8 cups baby spinach (about 8 ounces)
• 1 teaspoon Siracha Chile Sauce
• 4 large eggs
• 1 cup shredded extra-sharp cheddar cheese
• Salt and Pepper

Instructions

1. Put the oven on Lo-Broil.
2. Place the tomatoes skin-side down on a baking tray. Sprinkle cheddar cheese over the tomatoes.
3. Take the ham and put 4 pieces on the pan with the tomatoes. Place in the oven until cheese is melted and ham is to your preferred texture.
4. Toast the English Muffins in the toaster (or your preferred toasting method).
5. In a large pan over medium-high heat, put the 8 cups of baby spinach and 1 teaspoon of Siracha Chile Sauce. Cook down until wilted.
6. When the Spinach is done, wipe out the pan with a damp paper towel and return to the heat.
7. Heat one tablespoon of butter and put in two eggs. Cook evenly on both sides, allow for the middle to stay gooey. 2-3 minutes on each side, depending on how cooked you want the middle.
8. When the muffins have been toasted, take out and put a little bit of butter on the muffin, then sprinkle cheddar cheese on the bottom.
9. Check the tomatoes and ham.
10. When the ham is finished, put a slice on the muffin. Then put the egg on the muffin. Then put some of the spinach mixture on top. Salt and pepper to taste.
11. Repeat for each sandwich that is made.
12. Put the tomatoes on the side and serve.

Indian Chicken Wraps

Indian Chicken Wraps
Inspired by the Food Network recipe "Indian Chicken Wraps."

 Ingredients

• 1 1-inch piece ginger, peeled
• 2 Serrano chile pepper, halved, seeded and roughly chopped
• 1 small onion, roughly chopped
• 2 tablespoon ground cumin
• Kosher salt
• 1 cup low-fat plain yogurt
• 4 teaspoons fresh lime juice
• 1/3 cup chopped fresh cilantro
• 1 tablespoon vegetable oil
• 4 cups shredded rotisserie chicken, skin removed
• 4 tablespoons curry powder
• 2 cups chicken stock
• 3 medium carrots, shredded
• 1 tablespoon minced garlic
• 4 pieces naan bread, warmed

Instructions

1. The night before, pick apart the rotisserie chicken and seal in 1 cup of chicken stock with 2 tablespoons curry powder.
2. The next day, combine the ginger, chile, onion, cumin and 1/4 teaspoon salt in a mini food processor and pulse to make a thick paste.
3. Mix the yogurt, lime juice, cilantro and a pinch of salt in a bowl. Cover and chill until ready to use.
4. Heat the vegetable oil in a large skillet over medium-high heat. 
5. Add the ginger-chile paste and cook, stirring, until most of the liquid has evaporated and the mixture is slightly toasted, about 5 minutes. 
6. Stir in the chicken, carrots, 2 tablespoons curry powder, 1/4 teaspoon salt and 2 cups chicken stock and continue to cook, stirring, until the sauce is thick and the chicken is heated through, about 2 more minutes. Season with salt.
7. Heat the naan bread according to the directions.
8. Spoon the chicken filling down the middle of each piece of bread. Drizzle with some of the yogurt sauce and roll up.

Refreshing Shrimp Salad

Refreshing Shrimp Salad
Serves 2-4 (depending on how you serve it)

This recipe was inspired by one I saw for a Shrimp Salad from Ina Garten. Her recipe is for an enormous amount of shrimp, so I tried to make adjustments. It was great on a roll  for lunch and could easily make 3-4 sandwiches. As a salad topping or alone, I'd say it would feed closer to two people. Depends on how you want to use it. It turned out to be incredibly refreshing and would do 

Ingredients
Boiled Shrimp

• 2 cups water
• 1.5 cups white wine vinegar
• 4 TBSP Old Bay with Lemon and Herb Seasoning
• 1/2 - 1 cup fresh lemon juice (about 1 large lemon juiced)
• 1 lbs uncooked medium-large shrimp in shell

Dressing

• 1/3 cup red onion minced
• 1 cup minced celery
• 1 TBSP fresh dill minced
• 2 TBSP pepper
• 1 TBSP horseradish
• 3/4 cup mayonnaise
• 1 TBSP ground stone mustard
• 1 TBSP white wine vinegar

Instructions

1. In a large pot, bring the water, white vinegar, lemon juice, and Old Bay Seasoning to boil. Add in shrimp. Cook them for 3-5 minutes, or until cooked through. Remove from pot and put aside to cool.
2. Combine the Dressing ingredients and stir.
3. In a separate bowl, put the peeled shrimp after cutting them in halves or thirds depending on size.
4. When shrimp are cooled and ready in the separate bowl, spoon your preferred amount of dressing over the shrimp. Mix one spoonful in before adding another to make sure the shrimp are thoroughly coated. 
5. Refrigerate, covered or in a tupperware container, for 30 minutes or more.
6. Serve over lettuce, as a sandwich or by itself.

I saw this recipe in the Food Network Magazine and I just had to cook it. I changed a few bits about the recipe, one of which was adding Green Bell Pepper to the onion mixture for inside.

Sausage-and-Rice Timbale

Time: 15 minutes (prep); 1 hour 15 mins (cook)

Servings: 6

Ingredients

• 2 1/2 cups arborio rice
• 4 tablespoons unsalted butter
• 2 medium onion, chopped 
• 1 green bell pepper, chopped
• 6 Italian pork sausages, casings removed
• 2 TBSP minced garlic
• 1/2 cup tomato paste
• 2 cups low-sodium chicken broth
• 4 tablespoons Italian breadcrumbs
• 4 large egg
• 1 1/4 cups grated pecorino romano cheese (about 3 ounces)
• 2 ounces deli-sliced provolone cheese (6-8 slices)

Instructions

Springform Pan

1. Bring a large pot of salted water (or chicken broth/not included in directions amount) to a boil. Add the rice, reduce the heat and simmer, stirring once or twice, until the rice is tender, 12 to 15 minutes. 
2. Drain, shaking the colander to remove any excess water. Spread the rice on a rimmed baking sheet and let cool. (You could also just a bit of a preferred white wine to add some flavor to the rice.)
3. Preheat the oven to 450 degrees F and place a baking sheet on the middle rack. 
4. Melt 2 tablespoons butter in a large skillet over medium-high heat. 
5. Add the onion and green bell pepper and cook until soft, about 8 minutes. 
6. Add the sausage and cook, breaking it up with a wooden spoon, until browned, about 6 minutes. 
7. Add to the skillet along with the garlic and tomato paste. Increase the heat to high and cook, stirring, until the tomato paste browns, about 4 minutes. Stir in the chicken broth, scraping up any browned bits from the bottom of the skillet. Cook, stirring occasionally, until thickened, 15 to 20 minutes. 
8. Meanwhile, grease the bottom and sides of an 8-inch springform pan with the remaining 1 tablespoon butter. Coat the pan with the breadcrumbs, tapping to remove any excess. 
9. Put the eggs and all but 3 tablespoons of the pecorino cheese in a small bowl and beat with a fork. Put the cooled rice in a bowl; add the egg mixture and stir to combine. 
10. Transfer about two-thirds of the rice mixture to the prepared springform pan. Using moist fingers, pat the rice onto the bottom and up the sides of the pan, forming a 1/2-inch-thick layer. (I used a spoon here and it worked out perfectly fine.) 
11. Place the provolone slices over the rice in the pan. Spoon about three-quarters of the sausage filling over the provolone, filling it to 1/2 inch from the top. Then add another layer of provolone.
12. Pat the remaining rice mixture on top to enclose the filling, then sprinkle with the remaining 3 tablespoons pecorino cheese on top. Put the pan on the hot baking sheet and bake until golden, about 20 minutes. Transfer to a rack and let cool, 5 minutes. 
13. Run a small knife around the edge of the pan to loosen the timbale, then remove the side of the pan. Slide a spatula under the timbale and transfer it to a platter. 
14. Thin the remaining sausage filling with a splash of water and reheat. Serve with the timbale.

Overall, this recipe was a success. My husband thought the 1/2 inch thickness was a bit too thick and would have preferred it just a little thinner. My top layer was very thin, so that was a bonus there. I also let it bake for 30 minutes instead of just 20 to get the top just a little toastier. Next time, I would also add a bit more seasoning to the filling. I'm not sure I'd want an Italian seasoning, but something. I think a good addition would also be a few more vegetables. A sliced up zucchini layer would taste good, but for some reason our grocery store seems to be frequently out of them. Seasonsal issues I suppose.

This recipe requires quite a bit of multitasking, but is well worth the work. We enjoyed it and there was lots of leftovers for meals the following day or for lunches, as it would be easy to reheat with a little splash of water for the rice.

Goes great with my Balsamic Tomato and Mozzarella Bruschetta as an appetizer.