Friday, November 25, 2011

Classic

It was time to make the whipped cream to top the pumpkin pie and my mom pulled out her hand mixer, the one she got as a wedding present 46 years ago.
Classic
A Deluxe Handmixer in a lovely shade of turquoise. It looks brand new and works like a charm (where I've gone through two hand mixers in the last 4 years).
Classics
A perfect pairing with a blue pyrex bowl that I think may be just as old.

Hope everyone had a wonderful Thanksgiving!

If you are not reading this post in a feed reader or at http://agoodappetite.blogspot.com OR at http://agoodappetite.com then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted. © 2007-2011 Kathy Lewinski

Monday, November 21, 2011

Weekly Menu 11/21 - 11/26/11

This weekend marked the long awaited opening on the new Fulton Brewery in downtown Minneapolis. Fulton Brewing is one of those micro-brewery success stories you are hearing more and more of these days. Four guys start brewing in their garage with dreams of their own brewery. A few years later, here they are with beer on tap at almost every local bar and restaurant, bottles available in stores and now their own brewing facility with tasting room and growler sales. It couldn't have happened to a nicer group of people either!
Fulton Brewing Grand Opening Fulton Brewing Grand Opening
A continuous stream of people braved the first snow of the year to celebrate the occasion and pick up their growlers of Sweet Child of Vine, Lonely Blonde and Libertine.
Fulton Brewing Grand Opening Fulton Brewing Grand Opening
They've turned a 1950's warehouse into a clean modern brewery.
Fulton Brewing Grand Opening
Matt is certainly happy with his growler of Libertine. The mayor of Minneapolis even declared November 18th Fulton Beer Day.

On to Menu Planning Monday...
It's a bit of a short week as we'll be with my parents for the holiday.

Creamy Chicken Wild Rice Soup

Pizza Monday at Pizzeria Lola

Caramelized Onion and Gorgonzola Mac & Cheese

Dinner at Neely's BBQ

Turkey, Stuffing, Mashed Potatoes, Green Beans and Maple Sweet Potatoes with Gorgonzola

I'm better leftovers!

If you are not reading this post in a feed reader or at http://agoodappetite.blogspot.com OR at http://agoodappetite.com then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted. © 2007-2011 Kathy Lewinski

Thursday, November 17, 2011

Penne with Creamy Squash and Red Pepper Sauce

This is another one of those dishes that tastes a lot better than it photographes.
Penne with Creamy Squash and Red Pepper Sauce
But believe me it is so delicious. Matt was a little leery of my adding red pepper to the sauce, but it pairs really well with the squash and I think keeps it from being overly sweet. In my mind, the red pepper actually makes this sauce.

This is a great busy day dinner as it has very little hands on prep time other than some chopping. The roasting gives the sauce that I spent all day in the kitchen flavor.

Penne with Creamy Squash and Red Pepper Sauce

10 oz butternut squash, peeled and cubed
1 red pepper, seeded and chopped
1/2 yellow onion, peeled and roughly chopped
1 clove garlic, peeled and crushed
olive oil
kosher salt
cayenne pepper
1/2 c half and half (or milk or cream)
1 1/2 oz grated parmesan
4 - 5 oz hot cooked penne pasta (reserve about 1/2 c of the cooking water)

Preheat oven to 350 F.

Put the squash, red pepper, onion and garlic in a small roasting pan. Add enough olive oil to coat. Sprinkle with a pinch or two of salt and cayenne. Roast for about 30 - 40 minutes until the squash is tender.

Put the roasted vegetables into a blender. Add the half and half and parmesan. Purée until smooth. Thin with the pasta cooking water is desired. Taste for seasoning. Add more salt and pepper is needed.

Serve sauce over hot pasta.

Makes 2 servings.

If you are not reading this post in a feed reader or at http://agoodappetite.blogspot.com OR at http://agoodappetite.com then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted. © 2007-2011 Kathy Lewinski

Tuesday, November 15, 2011

Maple Squash with Gorgonzola

I'm trying to get Matt and I out of our potatoes as a side dish rut, especially when we are having something like roast chicken. We always forget how much we love the orange vegetables, squash and sweet potatoes.
Maple Squash with Gorgonzola
This side dish was inspired by a salad we saw in the deli case at our local grocery store. It is super simple to make with very few ingredients. But oh, do those ingredients pack a punch, sweet, spicy and salty with that special gorgonzola funk.

Looking for a different side for Thanksgiving, this one would be perfect. You could have the squash all prepared in the oil and maple syrup ahead of time and just roast it while the turkey is resting. I also think this preparation would be great with sweet potatoes instead of squash.

Maple Squash with Gorgonzola

10 oz butternut squash, peeled and cut into 1/2" cubes
olive oil
1 T maple syrup
1 t cayenne
crumbled gorgonzola

Preheat oven to 350 F.

Put the squash in a small roasting pan. Add enough olive oil to just coat them. Stir in the syrup and cayenne. Roast for 30 - 40 minutes until the squash is browned and soft.

Serve topped with the gorgonzola.

2 Servings.

If you are not reading this post in a feed reader or at http://agoodappetite.blogspot.com OR at http://agoodappetite.com then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted. © 2007-2011 Kathy Lewinski

Tuesday, November 8, 2011

Sweet Potato and Black Bean Tacos

It's the end of our farmers market season and one of the things we are going to miss is the sweet potato and black bean tacos from Chef Shack. We've tried making versions at home, but they were never quite right until this week. This time I think we really got it.
Sweet Potato & Black Bean Taco
Roasting the potatoes with a spices and then turning them into a mash makes them the perfect sweet base for the savory beans, peppers and onions. I had a hard time stopping myself at just two of these!

Sweet Potato and Black Bean Tacos

1 large sweet potato
olive oil
kosher salt
1 T ancho chile powder
pinch cumin
1 red bell pepper, seeded and sliced
1 jalapeno pepper, seeded and sliced
1/2 a yellow onion, sliced
5 flour tortillas
1 - 1 1/4 c cooked black beans (cooked then yourself or use canned)
sour cream or plain yogurt (optional)
monterey jack cheese, grated (optional)
hot sauce (optional)

Preheat oven to 350 F.

Peel the sweet potato and cut into about 1/2" cubes. Put in a small roasting pan. Add enough olive oil to coat all the cubes. Stir in a pinch of kosher salt, the ancho powder and the cumin. Roast in the oven for 25 - 30 minutes, until tender enough to mash. Mash with a fork or potato masher.

Put 1 T olive oil in a skillet. Heat over high heat. Add the peppers and onion. Sauté until everything is starting to get brown around the edges.

Heat the tortillas either in the microwave or on a griddle. Top with the sweet potato mash, beans, and vegetables. Add optional toppings as desired. I like just the yogurt and don't think it needs the extra calories from the cheese. Matt likes the cheese and extra spice.

Makes 5 tacos.

If you are not reading this post in a feed reader or at http://agoodappetite.blogspot.com OR at http://agoodappetite.com then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted. © 2007-2011 Kathy Lewinski

Monday, November 7, 2011

Weekly Menu 11/7 - 11/12/11

I think we might be getting to the end of the construction here at chez Good Appetite, well at least the major indoor stuff, we still have a roof and gutter being replaced and then all the windows and doors in January. Hopefully, that means we'll get the house back to normal and feel like getting in the kitchen to do some experimenting soon.
Reindeer Pillow
I've sewing reindeer pillow after reindeer pillow these days.

I'm also preparing to be in my first holiday craft sale ever which means I've been as busy as one of Santa's little elves sewing, crafting and making soap. Seems like dinner time sneaks up on me and I need to whip up a quick meal. Are you all feeling as busy as we are this time of year?

On to Menu Planning Monday...

Sweet Potato and Black Bean Tacos

One day only Pot Roast Pizza at Pizzeria Lola - I think Matt is dreaming about this pizza

Sea Salt and Thyme Turkey Burgers - I actually forgot to buy the turkey to make these last week

Pasta with Squash and Red Pepper Sauce

Turkey Chili

Leftover Beef Stew Pasties


If you are not reading this post in a feed reader or at http://agoodappetite.blogspot.com OR at http://agoodappetite.com then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted. © 2007-2011 Kathy Lewinski

Thursday, November 3, 2011

Pumpkin Beer Tasting

Recently, Matt and I got a couple of friends together to taste a bunch of the different pumpkins beers currently in stores.
Pumpkin Beers
You can read all about it on CBS Minnesota.

If you are not reading this post in a feed reader or at http://agoodappetite.blogspot.com OR at http://agoodappetite.com then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted. © 2007-2011 Kathy Lewinski

Tuesday, November 1, 2011

Biscuits with Sausage and Coffee Gravy

Sun Street Bread had buttermilk biscuits at the farmers market on Sunday, so we decided to pick some up and make biscuits and gravy for dinner. Yes, yes, I can make my own biscuits, but with such fantastic ones easily on hand there is no need to.
Biscuits with Sausage & Coffee Gravy
Ok, there is really no pretty way to photograph this dish, believe me I tried, but what it lacks in looks it totally makes up for in taste.

Sausage gravy is really pretty basic, sausage, milk, flour and lots of pepper. Matt thought we should add one more ingredient to give it an extra kick, instant espresso. Coffee is the secret ingredient in my grandmother's recipe for Swedish meatball gravy, so it made perfect sense to me. What you end up with is a dark rich gravy with a hint of coffee flavor. I loved it. Matt thought there was a little bitterness from the espresso, but I didn't notice it at all.

Biscuits with Sausage and Coffee Gravy
Do not skimp on the pepper in this gravy!

1/2 lb bulk Italian sausage
olive oil, if needed
2 T all-purpose flour
1 c milk
1/2 t instant espresso or coffee
30 grinds fresh pepper
salt
3 biscuits

In a large skillet, sauté the sausage over medium heat until cooked through. If your sausage is lean and doesn't release much fat add about 1/2 T olive oil. Sprinkle with the flour. Stir while cooking for 1 minute.

Mix the espresso into the milk. Stir slowly into the sausage. Cook while stirring until thick and creamy. If it is too thick stir in a little more milk. Stir in the pepper. Taste and add salt as needed.

Cut biscuits in half and top with sausage and gravy.

Makes 3 servings.

If you are not reading this post in a feed reader or at http://agoodappetite.blogspot.com OR at http://agoodappetite.com then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted. © 2007-2011 Kathy Lewinski
Related Posts with Thumbnails

Get Email Updates!

Enter your email address:

Delivered by FeedBurner

Measurement Abbreviations

T = Tablespoon
t = teaspoon
c = cup
lb = pound
oz - ounce

Labels

Blog Archive

Contributors