Butternut Squash Hummus

I found this recipe on a television show and thought it was appropriate for the season.  In autumn, we think about squash and pumpkins.  We also think about savory foods.  This appetizer is a winner and it is appropriate to serve from Halloween until Christmas.  You will notice that the tortillas were cut for Halloween but you could use cookie cutters for other occasions or simply cut the tortillas in wedges.  In this demonstration, I used tomato basil and garlic pesto tortillas.  This is a really hearty and delicious hummus.

Ingredients:

1 medium butternut squash
2 large cloves garlic
14oz. can garbanzo beans
1/3 c. tahini paste
salt and pepper to taste
pinch of red pepper flakes (optional)
olive oil
tortillas

Peel and seed squash.  Cut into one inch cubes and place on cookie sheet.  Drizzle with olive oil and sprinkle with salt and pepper.  Place in preheated 425 degree oven.  Bake for 30 minutes or until squash is soft and slightly caramelized.  Remove from oven and allow to cool.

Peel garlic and cut into slices.  Drain can of garbanzo beans and rinse with cold water.

 

In a food processor, add cooled squash, drained garbanzo beans, salt and pepper, red pepper flakes and tahini.  Process ingredients until you have a smooth paste.  Open the processor and drizzle enough olive oil until the mixture becomes a smooth consistency.  Remove from processor and place in a dish.  Cover with an additional 1 to 2 tablespoons of olive oil on top.  Cover and refrigerate.

Cut tortillas into wedges or desired shapes.  Place on cookie sheets and bake at 425 degrees for approximately 10 minutes or until crispy.  Allow to cool on a rack and place in a Ziploc bag or leave on plate.

Serve tortillas with hummus and enjoy.

7 Can Soup

 

 

 

 

I first saw this recipe on a cooking show on the Food Network.   I admit that it sounded interesting, but I didn't give much hope for it tasting good.  The ingredients are simple and the beauty of the recipe is that it can be made quickly.  So, I thought, why not try it?  Surprisingly, I really liked it.  It's very versatile and the variations are endless.  I urge you to try this once and you might be surprised how easy and delicious it can be.  If you prefer to make this vegetarian, you can buy a vegetarian version of the chili and omit other meats.

Ingredients:
14.5 oz. cans of the following:
  Diced tomatoes
  Black beans
  Kidney beans
  White cannellini beans
  Chicken broth
15 oz. can Hormel chili, with no beans
11 oz. can fiesta corn
2 c. Velveeta cheese, cubed
Shredded cheddar cheese
1 package Johnsonville Andouille (or your choice of meat)
Salt and pepper, to taste


The original recipe tells you to dump all cans into a pot with their juices.  However, I decided to drain the beans and rinse them in cold water.  If you feel the soup is too thick, you can add additional broth or water.

Drain beans.  While they drain, cut sausages diagonally and place in a lightly-oiled dutch oven.  Saute until lightly browned on all sides.

 

Add beans, corn, then tomatoes, followed by the chili, then chicken broth.

Add salt and pepper to taste.  Then, add cubed Velveeta.  Simmer and stir until the Velveeta has melted.

Once the Velveeta has melted and soup is hot enough, it is ready to serve.  Ladle soup into a bowl and sprinkle with shredded cheddar cheese.

Polish Breakfast

Here is a recipe that was introduced to me by a dear friend who happens to be a retired Polish priest.  This was a family favorite when he was a boy.  He first made this for us and we did not know what to expect.  But, we were pleasantly surprised and it was delicious.  This recipe is versatile.  Not only can you serve it for breakfast, but it makes a nice entrée for dinner or lunch.  I hope you'll try this recipe and you'll be pleasant surprised too.

Ingredients:

12 oz. package of kielbasa (cut into quarter inch slices)

1/2 large onion, chopped

6 large eggs

1/2 12 oz. package kluski, boiled in salted water until tender, then drained

1 stick butter

salt and pepper, to taste

Slice kielbasa into quarter inch slices and set aside.

Chop half of a large onion.

In a bowl, break 6 large eggs.  With a fork, beat until combined.

In a large saucepan, bring water to a boil.  Add 6 oz. kluski noodles and boil until tender; drain.

 

In a large non-stick skillet, add 2 tablespoons of butter.  Add eggs and lightly scramble.  Set aside in a bowl when complete.

 

 

In the same skillet, add 6 tablespoons of butter; melt.  Add chopped onion and kielbasa.  Saute until onions are transparent and kielbasa is lightly browned on both sides.

Add to the skillet cooked kluski followed by the scrambled eggs.  Add salt and pepper to taste.

Lightly toss until all ingredients are combined.