Squash and Leek Casserole

I saw a recipe for a squash casserole just before Christmas that I thought I'd like to try.

However, by the time the casserole made it into the oven it was completely different than the recipe that had caught my interest.

I've made my version twice now but the second time I roasted the squash instead of boiling it which added even more flavour.

Everyone enjoyed it at the New Year's Poltluck we attended

so I'm sharing the recipe with all of you.

• 1 large butternut squash
• 1-2 tablespoons olive oil
• salt and pepper
• 2 carrots coarsely grated
• 2-3 large leeks (1 1/2 cups thinly sliced)
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 bunch fresh sage leaves

Sauce*

• 3 tablespoons butter
• 3 tablespoons flour
• 1 1/2 cups milk or light cream
• 1 envelope chicken boullion
• 1/4 cup white wine
• salt to taste
• generous sprinkle of seasoned pepper ( like Montreal steak spice)
• sage - 1/4 teaspoon dry or a small handful juliened fresh sage

Topping:

• 1 cup fresh bread crumbs
• 1/2 cup crushed cracker crumbs (I used Vinta crackers)
• 1/4 cup melted butter
• 1/4 tsp. dry sage

1. Cut off top and bottom end of squash.
2. Using a potato peeler, peel squash.
3. Cut squash in half, scoop out and discard seeds and stringy bits with a spoon.
4. Cut squash into 1 inch cubes.
5. Toss with olive oil, salt and pepper
6. Cover a baking sheet with parchment paper, turn squash onto pan and roast for 15 minutes at 400 º oven or until squash is just barely fork tender. Do not over bake as the squash will be too soft otherwise.
7. Cook grated carrots until barely tender and drain.
8. Prepare leeks. Cut each leek lengthwise (not all the way through) and hold under running water to wash out any sand.
9. Place leeks on cutting board and cut into halves. Slice thinly into 1/2 circles.Discard dark green ends.
10. Wash sage and cut into thin julienne pieces.
11. In a frying pan, heat butter and oil and add sliced leeks and about 1/3 cup fresh sage.
12. Saute' at medium high heat until tender and just starting to brown, stirring frequently.
13. Meanwhile, start sauce.
14. Melt butter in microwavable bowl and add flour. Mix well.
15. Add milk, a little at a time, stirring well with a whisk.
16. Microwave on high for 1-2 minutes at a time, whisking well after each interval.
17. When sauce is thick, add boullion, sage and white wine, whisking well.
18. Season with salt and seasoned pepper to taste.
19. Place squash, carrots and leeks into a glass or ceramic 9x13" pan and pour sauce over. Gently fold ingredients together until mixed.
20. For topping, mix crumbs and butter with seasonings and sprinkle over squash.
21. Bake at 350º for 30 minutes or until casserole bubbles.
22. Serves 8.

* The original recipe called for cream of chicken soup and sour cream as the sauce so you can use that if you are short of time.

Green Beans and Carrots

Here's a quick vegetable idea I got from my sister's daughter in law Ingrid.

Summer Savoury is the secret to the wonderful flavour of this simple side dish.

Adjust the amounts of vegetables to number of guests you are serving.

One thing to remember when cooking any vegetables is to not over cook them.

Ingredients:

• carrots, cut into sticks
• fresh green beans
• 1-2 sprigs fresh or dried Summer Savoury
• 1 small onion, diced
• 2 tbsp butter
• 1/2 tsp salt

Method:

1. Cut carrots into sticks and place in a pot with water and 1/2 tsp salt
2. Place fresh green beans in another pot along with the Summer Savoury. Add water to cover about 1/2 the beans.
3. Bring both pots to a boil. Carrots are good boiled till done, but you want to steam the beans until they are fork tender. You do not want either of the veggies over cooked and mushy.
4. While the veggies are cooking in a small fry pan saute onions in the butter.
5. Drain veggies well and remove Summer Savoury. Toss veggies together with the sauteed onions. Serve immediately.

Bread for the Journey

 

One of the simple things in life that I keep giving thanks for is a private, hot shower. Maybe I’ve read too many books about hostages or inmates who don’t have this convenience, not to mention the children I saw floating on shacks along the banks of the muddy rivers in Indonesia. I don’t know about you, but it makes me appreciate something I would not want to live without. There is nothing like soap and clean, warm water after working up a sweat or getting chilled while walking in the rain . . . and the wonderful feeling of being clean again.

There is another kind of feeling clean that is even better.  I can hardly live with myself when I know I’ve grieved the heart of God.  What I mean by that is that sin strains relationships and keeps us from experiencing peace.
So, on a spiritual level, I need cleansing and refreshing.

 In Psalm 51:7, 10 it says,
 “. . . wash me and I will be whiter than snow. . . Create in me a pure heart, O God, and renew a steadfast spirit within me.”

And in Psalm 32:1

“Oh what joy for those whose disobedience is forgiven, whose sin is put out of sight.”

Being forgiven by God and those we have wronged is the best kind of feeling clean. Sometimes I wonder why it takes me so long to humble myself to ask forgiveness, when there is nothing quite as wonderful as a restored relationship.

Let us not drag along our sack of unforgiven sins into the New Year, but rather leave them at the cross and allow the blood of Jesus to wash us white as snow.

This is the way to a truly Happy New Year.

Turkey Chow Mein

Chow Mein is a great way to use up leftover meat and well worth keeping a few staple items in your pantry. This recipe is quick to put together and can easily be doubled or tripled for a crowd. You can have dinner on the table in 30 minutes and that includes chopping vegetables.

• 6 oz / 170-gram package steam fried noodles boiled according to package instructions
• 2 tablespoons oil
• 1 medium onion sliced
• 1 cup celery sliced
• 2 cups sliced cabbage (use bagged coleslaw mix to save a bit of time)
• 1 red bell pepper julienned
• 2 medium carrots julienned
• 1 cup snap peas sliced
• 1 can mushroom soup
• 2 tablespoons soy sauce
• 2 -3 cups leftover julienned turkey or chicken or pork
• 1/2 cup chopped green onions

1. Boil the water for the noodles while you slice and prepare your vegetables. Once the water is boiling, salt it and cook the noodles and drain and set aside in a colander.
2. Heat the oil over medium heat and add the onion first. Allow to fry for a minute or two and then add all the vegetables except for the snap peas and green onions.
3. Stir-fry until the vegetables are tender.
4. Add the mushroom soup and soy sauce and meat and heat through.
5. Add the snap peas and noodles and bring to a simmer.
6. Garnish with green onions and serve.

Serves 4

Crispy Jumble Cookies

Now that the Christmas baking has disappeared...it might be time for some extraordinary ordinary cookies!  My grandson loves to bake cookies when he comes to visit and they all must include chocolate chips.  Here's an old favorite that I pulled out of the archives...one that my children would remember from their lunch boxes of years gone by.

Ingredients:

• 1/2 cup butter
• 1 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 1 1/4 cup flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups Rice Krispies or Special K cereal
• 1 cup semi-sweet chocolate chips
• 1 cup chopped nuts, optional 

 Method:

1. Beat butter and sugar together until well blended.
2. Add egg and vanilla and beat until smooth.
3. Combine flour, soda and salt.  
4. Add to creamed sugar mixture and mix until combined.
5. Stir in rice cereal and chocolate chips (and nuts). 
6. Drop by tablespoon onto parchment lined cookie sheets.
7. Bake at 350° F for  10-12 minutes...or until lightly browned.
8. Allow to cool for several minutes, and then transfer cookies to wire rack to cool completely.  Or better still...eat them warm!
9. Yield: about 2 1/2 dozen cookies.

Turkey Quesadilla's with Cranberry Sauce

What should I make with these leftovers?

I'm sure we all have some in the refrigerator that were not eaten during Christmas.

Soups, casseroles and sandwiches are all good choices for using them up. 

A tortilla shell filled with turkey, chopped up veggies, and cheese makes a quick and satisfying lunch.

Treat your taste buds to a bit of savoury and sweet by topping this quesadilla with cranberry sauce.

Ingredients: feeds 2-3

• 4 tortilla shells
• 2 cups chopped left over turkey
• 2 cups Monterrey jack cheese, grated
• 2 tbsp diced chilies 
• 4 tbsp your favourite salsa
• red pepper, yellow pepper, red onion, chopped fine to make a total of 1 cup
• butter

Method:

1. Chop up meat and veggies. Grate cheese.
2. Lightly spread one side of 2 of the tortilla shells with butter. Lay butter side down on grill.
3. Top each tortilla with cheese, saving half the cheese. 
4. Stir together the salsa, chilies, meat and veggies. Divide between the two tortillas over the cheese.
5. Top each with the remaining cheese.
6. Butter one side of the two remaining shells and place butter side up on top of the mixture.
7. Turn grill to medium heat. Grilling a little bit lower will ensure the ingredients inside the quesadilla get really hot while browning the outside evenly to a nice crispy exterior.
8. To serve top with cranberry sauce for a sweet finish, or sour cream and salsa for a bit more spice.

Nutty Fruit-Filled Muffins

On a recent trip down the baking aisle I noticed some parchment paper cups. I had never seen them before. I just want to say that these take the guesswork out of muffin baking. Cupcakes are a no brainer . . . you use paper cups. But muffins are always a guess. I like the way they look without the paper, but I don't want to chance having to pry them out of the pan. For this reason parchment paper cups are great to use for butter tarts and muffins that can leave behind a sugary or fruity mess. The following recipe comes from my friend, Karin, shared during the days when we would get together for coffee and play dates with our kids.

Ingredients:

• 2 cups flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 2 eggs, beaten
• 1/2 cup milk
• 1/2 cup butter, melted (or oil)
• jam filling

Streusel

• 1/4 cups nuts
• 3 tablespoons flour
• 3 tablespoons sugar
• 3 tablespoons butter, room temp
• 1/4 teaspoon nutmeg

Method:

1. Prepare muffin tins and pre-heat oven to 400° F.
2. Combine streusel ingredients, using a pastry blender to make a crumb mixture. Chill.
3. In a mixing bowl, combine dry ingredients.
4. In a separate small bowl, combine eggs, milk and melted butter, then stir into dry ingredients.
5. Fill each muffin tin with about a tablespoon of batter, making a small indentation.
6. Place a teaspoon of jam on each center and cover with the rest of the batter.
7. Sprinkle with crumb mixture.
8. Bake for 20 - 25 min.

Apple and Cabbage Coleslaw

This is a quick and easy salad to put together and tasty enough for everyday or serving company. A bag of Cole Slaw mix is the secret.

• 1 bag of coleslaw mix
• 1/4 cup of finely chopped red onion
• 1/2 cup of plumped raisins (soaked in hot water and drained)
• 1 large apple chopped with the peel left on
• 1/2 cup of toasted slivered almonds
• 3/4 cup of light mayonnaise
• 1/4 cup of sugar
• 2-3 tablespoons of vinegar

1. Combine the Cole Slaw mix with the onion, apples and raisins.
2. Combine the Mayonnaise, sugar, vinegar.
3. Pour over Cole Slaw mixture, and sprinkle with almonds.

Cranberry Orange Bars with Almonds

   

The orange and cranberry add a fresh twist

to this variation of Butter Tart Bars.

Base:

• 2 cups flour
• 1 cup butter
• 1 cup granulated sugar

Topping:

• 1-2 cups Dried cranberries, slightly chopped
• 4 eggs
• 2 cups brown sugar
• 1/4 cup flour
• 1 teaspoon baking powder
• 1 teaspoon vanilla 
• 1/8 teaspoon salt
• zest from one orange
• 3/4 - 1 cup whole, unblanched almonds, coarsely chopped

1. For the base, cut butter into flour and sugar until crumbly.
2. Press into 15 x10 inch pan.
3. Bake for 15 minutes at 350degrees.
4. Remove from oven and sprinkle chopped cranberries over crust.
5. For Topping, place all ingredients except almonds in a bowl.
6. Beat with a spoon until well blended.
7. Pour over base and sprinkle with chopped almonds.
8. Bake for 20 to 25 minutes at 350 degrees.
9. Let cool for 10 minutes and then cut while still warm with a knife or bench scraper dipped in hot water.

These bars freeze very well.

Bread for the Journey

When I slice a loaf of bread I am always struck by the fact that once sliced a loaf of bread can never be whole again .

I feel some sense of contrition that my deliberate action

has irretrievably changed something whole and beautiful!

And yet the popular saying ... "Greatest thing since sliced bread!"

makes the sliced loaf of bread a standard

by which all other inventions measure their value!

Why ?

Because until the loaf of bread is 'sliced' it is useless...

It is only when it is broken into 'pieces' that it can fulfil the original purpose of the loaf...

to feed and nourish those who partake of it.

***

For all of us as we look back over the past year,

it is sliced into memories of seasons, experiences and events-

These slices have affected us, emotionally, physically, and mentally-

some filled us with joy , some with sorrow or despair.

We have God's promise that if we trust Him He will

work the slices of 2011 together for our good ...

growing us in wisdom and strength and faith.

The year before us

2012

is a whole loaf ..... it has not yet been sliced

We know not how the knife of time,

will slice the 'loaf' of this new year,

but God already knows

and we can safely put our trust in Him

that He will provide all that we will need !

*******

"Blessed be the Lord, who DAILY loads us with benefits!"

Psalm 68:19

******

We, the girls of MGCC,

wish you a very Happy New Year ...

May all your 2012 'slices' be loaded with the sweetness of God's love!