ROAST VEGETABLE FRITTATA

600 grams orange sweet potato or pumpkin, peeled and chopped

1 red pepper, cut into 8 pieces

2 zucchini, quartered

4 baby new potatoes, quartered

olive oil and sea salt for sprinkling

Frittata Mix:

6 eggs

1 cup cream

1/2 cup grated aged cheddar or parmesan cheese

2 Tbsp shredded basil

cracked black pepper

Preheat the oven to 350F. Place the sweet potato or pumpkin, red pepper, zucchini and potatoes on a baking tray lined with non-stick baking paper. Drizzle with oil and sprinkle with salt. Bake for 40 minutes or until soft & golden.

Place the vegetables in a 8" non-stick frying pan. To make the frittata, whisk together the eggs, cream, cheese, basil and pepper. Pour over the vegetables in the frying pan and cook over low heat for 8-10 minutes or until the frittata begins to set.

Place the frittata under a preheated hot grill (broiler) and cook for 2 minutes or until golden. Allow to stand for 5 minutes before slicing into thick wedges. Serve immediately with a simple salad or toast.

Serves 4-6.

"Modern Classics, Book 1" by Donna Hay, pg 73

STIR-FRIED PUMPKIN WITH RED CURRY

1 Tbsp oil

2-3 Tbsp red curry paste

2 onions, chopped

650 g (1.5 lb) pumpkin, peeled and sliced

1 Tbsp curry powder

1 1/2 cups coconut milk

3 Tbsp coriander leaves

1 red chilli, chopped

100 g eggplant

1/2 cup toasted almonds, roughly chopped

steamed basmati rice

Heat oil in a frypan or wok over medium heat. Add curry paste and onion and cook for 2 minutes. Add pumpkin and stir fry for 3 minutes. Add curry powder, coconut milk and coriander and allow to simmer slowly for 8 minutes or until pumpkin is soft. Stir through chilli, eggplant, and almonds, and cook for a further 2 minutes. Serve curry with bowls of steamed basmati rice.

Serves 4

"The New Cook" by Donna Hay, pg 77

ZUCCHINI PANCAKES WITH DOUBLE BRIE

2 cups grated zucchini

2 eggs

3 Tbsp melted butter

3/4 cup flour

1/3 cup grated parmesan cheese

cracked black pepper

1/2 tsp grated nutmeg

200 g double-cream brie cheese

100 g semi-dried tomatoes

2 Tbsp chopped chives

Squeeze zucchini to remove any excess liquid and place in a bowl with eggs, butter, flour, parmesan, pepper and nutmeg. Mix until smooth. Heat a non-stick frypan over medium heat. Add spoonfuls of mixture and cook for 2 minutes on eeach side or until pancakes are golden. Keep pancakes warm and repeat cooking process with remaining mixture.

To serve, spread a little double-cream brie over pancakes, and top with semi-dried tomatoes and chives.

Serves 4.

"The New Cook" by Donna Hay, pg 77

SWEET POTATO & SAGE TART

250 g (8 oz) shortcrust pastry

Filling:

750 g (1.5 lb) sweet potatoes

1/2 cup sour cream

3 eggs

2 Tbsp chopped sage

1 Tbsp honey

2 tsp ground cumin

1 tsp grated nutmeg

cracked black pepper

sage leaves, extra

Roll out pastry on a lightly floured surface until it's 3 mm (1/8") thick. Place pastry in a 23cm (9") tart tin and refrigerate until required.

Cook sweet potatoes in a saucepan of boiling water until soft, drain and place in a food processor. Add sour cream and process until smooth. Stir through eggs, sage, honey, cumin, nutmeg and pepper.

Spoon mixture into pastry shell and sprinkle over extra sage leaves. Bake in a preheated 200 C (400F) oven for 35 minutes or until pastry is golden and filling is set. Allow tart to stand for 5 minutes before cutting into wedges to serve. Serve warm or cool.

Serves 4-6.

"The New Cook" by Donna Hay, pg 74

TACO SOUP

I got this recipe from my sister-in-law Deb. It's very yummy.

1 can chopped green chillies

1 package taco seasoning

ground beef

2 cans beef broth or stock

1 stalk celery

1 can diced plum tomatoes

1 onion diced

2 garlic cloves, minced

1/2 green pepper, chopped

corn &/or diced mushrooms

1 can heinz chilli beans

1 can kidney beans

Brown beef with onion, garlic, green pepper & celery in skillet.

Add taco seasoning.

Add all to slow cooker when browned.

Add other ingredients & cook on high for about 4 hours.

Thicken last 1/2 hour with flour if desired.

Serve with lime wedges, tacos, shredded cheese & sour cream.

THE SQUASH COURT

Recipe #3:

2 tsp olive oil

1 cup chopped onions

1 tsp minced garlic

1 Tbsp grated gingerroot

1/2 tsp ground cumin

6 cups peeled, cubed butternut squash

2 cups chicken broth

1 1/2 cups unsweetened carrot juice

1/4 cup frozen pineapple juice concentrate

1 tsp grated orange zest

1/2 tsp salt

1/4 tsp freshly ground black pepper

Light sour cream (optional)

Heat olive oil in a large, non-stick soup pot over medium heat. Add onions and garlic. Cook and stir until onions begin to soften, about 3 minutes.

Stir in gingerroot and cumin, and cook for 30 more seconds. Add squash and remaining ingredients, except sour cream. Mix well. Bring soup to a boil. Reduce heat to low, cover, and simmer for 12-14 minutes, or until squash is tender.

Working in batches, transfer soup to a blender of food processor and puree until smooth. Return pureed soup to pot. Serve hot soup with a dollop of light sour cream in the centre, if desired.

Makes 6 servings:

Per serving: 102 calories

Eat, Shrink & Be Merry! By Janet & Greta Podleski, pg 54

ROASTED BUTTERNUT SQUASH

Recipe #2

10 cups vegetable stock

3 lb (1.4 kg) butternut squash

2 red pepper, roasted and peeled

1 garlic bulb

4 Roma tomatoes

3 Tbsp vegetable oil

2 tsp salt

1 yellow onion, diced

2 Tbsp ancho chili powder

1 tsp ground coriander

2 Tbsp minced sage

zest and juice of 1 orange

1 tsp chipotle puree

cracked pepper to taste

1/4 cup pumpkin seeds, toasted

Oven-Roast Tomatoes:

Pre-heat oven to 400 F. Halve and seed the peppers. Place them cut-side down on an oiled or parchment-lined baking sheet and roast until the skins puff up and blister (about 15 minutes). Transfer peppers to a bowl and cover with plastic wrap for 10 minutes. Remove wrap, cool slightly and peel away the seared skin.

Preheat oven to 375 F. To make an easy job of prepping and roasting squash, cut it in half lengthwise, scrape out the seeds and place cut side down on an oiled baking tray. Bake in a 375 F oven until a sharp knife easily slides through the flesh. Cool and scoop out the soft flesh.

Separate garlic cloves and remove skins. Core the tomatoes. Toss the garlic and tomatoes with 2 tsp oil and 1/2 tsp salt. Place on a parchment-lined baking sheet and roast until the garlic is golden and tomato skins begin to char (about 20 minutes).

Note: the peppers, tomatoes and garlic can be roasted on the same baking sheet at the same time. The squash should be placed on a separate pan as it will take much longer to roast.

Heat the remaining oil in a soup pot and add the onion and remaining salt. Sauté until translucent. Add the chili powder, coriander and sage; sauté 5 more minutes. Roughly chop all of the roasted vegetables and add them to the pot along with enough stock to cover. Bring to a boil; reduce heat and simmer 15 minutes.

Puree the soup until smooth using a hand blender or food processor. Gently reheat the soup to a simmer and add the orange zest, juice, chipotle puree and more stock to thin if necessary. Season with salt and cracked pepper. Simmer several minutes to blend the flavours and serve hot, garnished with toasted pumpkin seeds.

May also serve with toasted tortillas:

4 corn tortillas, yellow or blue

Slice each tortilla into long strips 1/4” thick. Toss gently with light coating oil, pinch salt and chili powder (optional). Spread strips out on a baking sheet & bake in 350 F. oven until crisp (5 min). Remove from oven & let cool until ready to serve.

Rebar, Modern Food Cookbook,

A. Alsterberg & W. Urbanowicz, pgs 134, 136

CURRIED BUTTERNUT SQUASH SOUP WITH CILANTRO YOGURT

I'm adding a few butternut squash soup recipes. I can't remember which is our favourite, but I think I usually make all 3 each autumn...

Recipe #1

Some nice garnishes for the soup are freshly grated nutmeg, a drizzle of balsamic vinegar, a sprinkle of paprika, or Buttered Cinnamon-Sugar Croutons (recipe follows).

4 Tbsp unsalted butter

2 medium shallots, minced (about 4 Tbsp)

3 pounds butternut squash (about 1 large), unpeeled, squash halved lengthwise,

seeds and stringy fibers scraped with spoon and reserved (about 1/4 cup),

and each half cut into quarters

Table salt

1/2 cup heavy cream

1 tsp dark brown sugar

1 1/2 tsp curry powder

Heat butter in large Dutch oven over medium-low heat until foaming subsides; add shallots and cook, stirring frequently, until softened and translucent, about 3 minutes. Add squash scrapings and seeds and cook, stirring occasionally, until fragrant and butter turns saffron colour, about 4 minutes. Add 6 cups water and 1 1/2 tsp salt to Dutch oven and bring to boil over high heat; reduce heat to medium-low, place squash cut-side down in steamer basket, and lower basket into pot. Cover and steam until squash is completely tender, about 30 minutes.

While squash is steaming, stir together:

1/4 cup plain yogurt

2 Tbsp minced fresh cilantro leaves

1 tsp lime juice

1/8 tsp salt

Off heat, use tongs to transfer squash to rimmed baking sheet; reserve steaming liquid. When cool enough to handle, use large spoon to scrape flesh from skin into medium bowl; discard skin.

Pour reserved steaming liquid through mesh strainer into second bowl; discard solids in strainer. Rinse and dry Dutch oven.

In blender, puree squash and reserved liquid in batches, pulsing on low until smooth. Add curry powder to squash while pureeing in blender. Transfer puree to Dutch oven; stir in cream and brown sugar and heat over medium-low heat until hot. Add salt to taste. Garnish each bowl of soup with a dollop of cilantro yogurt. Serve immediately.

Makes 6 cups, serving 8 as a first course

BUTTERED CINNAMON-SUGAR CROUTONS

Adjust oven rack to middle position and heat oven to 350 degrees. Remove crusts from 2 slices thick-cut white sandwich bread and cut into 1/2-inch cubes (you should have about 1 1/4 cups). Toss cubes with 1 Tbsp melted butter. Combine 2 tsp sugar with 1/2 tsp cinnamon and toss bread cubes with mixture. Spread cubes in even layer on parchment-lined baking sheet; bake until crisp, 8-10 minutes.

Cook’s Illustrated, Fall Entertaining 2007, page 41

Lazy Shepherd's Pie

It's not the shepherd who's lazy - it's the smart cook who puts this comforting dish together fast.

4 large potatoes (unpeeled), cubed (2 lb / 1 kb)

1/4 cup milk or buttermilk

1 green onion, sliced

1 lb lean ground beef

1 Tbsp vegetable oil

2 1/2 cups small mushrooms

1 onion, diced

1 tsp dried thyme

1/4 tsp salt

1/4 tsp pepper

1 1/2 cups beef stock

1 Tbsp cornstarch

1 Tbsp Dijon mustard

1 cup frozen peas

In large saucepan of boiling, salted water, cover and cook potatoes until tender, about 12 minutes. Drain and return to pan; shaking pan, dry over low heat, about 1 minute. Mash coarsely; stir in milk and green onion.

Meanwhile, heat skillet over medium-high heat; saute beef, breaking up with fork, until no longer pink, about 5 minutes. Transfer to plate. Drain fat from skillet.

In same skillet, heat oil over medium heat; fry mushrooms, onion, thyme, salt and pepper, stirring occasionally, until mushrooms are golden, about 8 minutes.

Whisk together stock, cornstarch and mustard; stir into skillet. Add beef and peas; bring to boil. Reduce heat and simmer until thickened and heated through, 5 minutes. Serve over potatoes.

Makes 4 servings.

Canadian Living's "Make it Tonight", page 33

Grilled Balsamic Chicken

6 skinless, boneless chicken breasts

3 sprigs fresh thyme or 1 tsp dried thyme

3 sprigs fresh rosemary or 1 tsp dried rosemary

1/4 cup balsamic vinegar

1 tsp packed brown sugar

2 Tbsp olive oil

Pierce chicken with fork. Place thyme, rosemary, vinegar and olive oil in sealable plastic bag. Knead bag to mix.

Place chicken in the bag. Squeeze out the air and seal bag. Knead chicken in bag to distribute marinade around the chicken. Marinate in refrigerator (overnight to maximize flavour).

Preheat grill. Remove thyme and rosemary sprigs from bag and place on coals. Brush grill rack with vegetable oil. remove chicken from bag and place on grill over medium-hot coals.

Grill for 5 minutes on each side or until juices run clear when pierced with a fork.

From "Easy Everyday Cooking"

Salmon Cowell

The Podleski sisters have this cookbook ("Eat, Shrink & Be Merry") with crazy & fun recipe titles but the yummiest recipes.

Marinade:

1/4 cup frozen orange juice concentrate

1/4 cup hoisin sauce

1 Tbsp reduced-sodium soy sauce

1 Tbsp grated gingerroot

2 tsp grated orange zest

Pinch crushed red pepper flakes (optional)

4 boneless, skinless salmon fillets (about 5 oz / 142 g each)

Whisk together all marinade ingredients in a small bowl. Place salmon in a large, heavy-duty, resealable plastic bag. Add marinade and seal bag. Turn bag several times to coat salmon with marinade. marinate in refrigerator for 30 minutes.

Preheat grill to medium setting. remove salmon from marinade (reserve marinade) and place on grill rack that has been coated with cooking spray or lightly brushed with oil. Grill for 3-4 minutes per side, until done (salmon should be slightly pink in the centre). Do not overcook salmon or it will be dry. Baste salmon with reserved marinade during last minute of cooking time, if desired.

(We placed the salmon in a lightly greased dish & baked the salmon in the oven @ 350F for 20-30 minutes.)

Makes 4 servings.

"Eat, Shrink & Be Merry" by Janet & Greta Podleski, pg 101

Blueberry Muffins

Tips to create fluffy muffins:

- make sure you follow directions and hand stir the wet ingredients into the dry

- do not mix all the lumps out because if you did you've overmixed it

- no kitchenaid mixer.  Hand stir with a spoon!!!  The only electric mixer I used in this recipe was with the sugar and margarine.

- recipe should have Baking Powder - Baking powder is a rising agent

- spray the bottom of the tins and not the sides so the muffins can rise better.

I did all these things and it worked!!!!  It's been bothering me alot that all my muffins are so dense and heavy.  Now these ones are soft and moist.  Not dense at all.

Ingredients

Makes 1 dozen

• 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
• 2 cups all-purpose flour, plus more for pan
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups fresh blueberries
• 1 1/4 cups sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1/2 cup milk
• 1/4 teaspoon nutmeg (I used cinnamon and it tastes awesome!)

Directions

1. Preheat oven to 375 degrees. Generously butter a standard 12-cup muffin pan and dust with flour, tapping out excess; set aside. In a medium bowl, whisk together flour, baking powder, and salt. Working over the bowl, toss blueberries in a fine sieve with about 1 1/2 teaspoons flour mixture to lightly coat; set aside the flour mixture and the blueberries (I skipped the blueberries into flour).
2. In the bowl of an electric mixer fitted with the paddle attachment, or using a handheld mixer, beat butter and 1 cup sugar on medium-high speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until combined. Mix in vanilla.
3. With the mixer on low speed, add reserved flour mixture, beating until just combined. Add milk, beating until just combined. Do not overmix. Using a rubber spatula, fold in the blueberries. Divide batter evenly among the prepared muffin cups. If desired, in a small bowl, mix together remaining 1/4 cup sugar and nutmeg. Sprinkle sugar mixture on top of muffin batter.
4. Bake, rotating pan halfway though, until muffins are golden brown and a cake tester inserted in the center of one muffin comes out clean, about 30 minutes. Transfer pan to a wire rack to cool 10 minutes. Turn muffins on their sides in their cups, and let cool. Serve warm or at room temperature.

Read more at Marthastewart.com: Blueberry Muffins Recipe - MarthaStewart.com