In The Kitchen
Chinese Peanut Sauce
½ C. creamy peanut butter
2 Tbsp. soy sauce
4 tsp. minced garlic
½ C. hot water
¼ C. chopped fresh cilantro
3 Tbsp. apple cider vinegar
2 tsp. sugar
¼ tsp. dried crushed red pepper
Mix peanut butter, soy sauce and garlic in medium bowl. Whisk in 12 c. hot water. Add remaining ingredients. Whisk to blend. Season with salt and pepper. Let stand at room temp. 1 hour or cover and refrigerate up to 1 day. Delicious on any kind of pasta.
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Fettuccine Formaggi
1 lb. spinach fettuccine
11/2 C. whipping cream
¾ C. crumbled Gorgonzola cheese
2/3 C. crumbled soft goat cheese
¼ C. butter
½ tsp. dried crushed red pepper
¼ tsp. ground nutmeg
¾ C. freshly grated parmesan cheese
¼ C. pine nuts, toasted
Cook pasta just until tender. Meanwhile, combine cream and next 6 ingredients in heavy large saucepan. Whisk over medium heat until mixture simmers and is smooth.
Drain pasta and return to same pot. Add cream sauce and Parmesan cheese to pasta. Toss to coat. Season with salt and pepper. Garnish with toasted pine nuts.
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Hamburgers w/Mustard & Mixed Herbs
2 lbs. lean ground beef
½ C. finely chopped red onion
1/3 C. chopped fresh basil
¼ C. fresh parsley
2 Tbsp. chopped fresh thyme
2 Tbsp. Worcestershire sauce
2 Tbsp. Dijon mustard
8 ½-inch thick red onion slices
2 Tbsp. olive oil
8 hamburger buns, split, toasted
Gently mix first 7 ingredients in medium bowl until blended. Shape into eight ½-inch patties.
Brush onion slices with oil. Sprinkle patties and onions with salt and pepper. Broil burgers to desired doneness, about 5 minutes per side. Broil onions until tender. Place patties on bottom halves of buns. Top with grilled onions, lettuce and tomatoes. Top with other half of bun.
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Blueberry Compote
21/2 C. frozen blueberries, unthawed (Can use fresh blueberries)
1/3 C. sugar
1/3 C. water
Combine 11/2 C. blueberries , sugar and ½ c. water in small saucepan. Simmer over medium heat until berries burst, stirring often, about 10 minutes. Add remaining berries. Cook until compote coats spoon, stirring often. Cover and chill. Store in refrigerator. Can be served warm. Great for pancakes, sponge cake, pound cake, etc.!
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Red Cabbage w/Apricots & Balsamic Vinegar
6 Tbsp. butter
1 8-oz. red onion, thinly sliced
½ tsp. allspice
¼ tsp. ground nutmeg
1 11/2 lb. red cabbage, quartered, cored, very thinly sliced
¾ C. thinly sliced dried apricots
¼ C. apricot preserves
¼ C. balsamic vinegar
Melt butter in large pot. Add onion, all spice and nutmeg. Toss 1 minute. Add cabbage and apricots and saute until well coated. Add preserves and vinegar and toss until juices are reduced to glaze and cabbage is crisp-tender. Season with salt and pepper. Can be refrigerated. Rewarm before serving.
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Are Yams & Sweet Potatoes the Same Thing?
No! Sweet potatoes and yams actually come from different families…
Many people use them interchangeably. It’s unlikely that you serve true yams on your Thanksgiving table. Here in America, yams are generally found in ethnic markets, they have thick skin and the flesh can be white, orange or purple.
Sweet potatoes are available in two varieties; one has tan skin and dry yellow flesh, and the other darker skin, with sweet orange flesh. This darker variety sweet potato can be substituted for yams.
