More Vegetable Recipes from Sage Hill Farms
| Roast Stuffed Pumpkin
6 Tablespoons real butter The Stuffing: Melt 2 tbsp of butter in a large skillet and sauté the chopped onion over medium heat until the pieces are limp and translucent. Then add the diced celery and cook for 3 to 4 minutes and remove the pan from the heat. Next, toast the whole wheat bread and cut it into 3/4-inch cubes. Put these in a large mixing bowl and add the sautéed vegetables, apple pieces, chopped nuts and raisins. Beat the 2 eggs in a separate container and pour them into the bowl. Then mix everything thoroughly. Let the mixture sit for a moment, and place the butter in a small frying pan and heat it util it melts and starts to bubble. Add the finely chopped garlic pieces and sauté them for 1 minute. Now pour this sauce over the ingredients in the bowl and mix the stuffing with a large spoon. Sprinkle in the oregano, sage, cinnamon, nutmeg, cumin, salt and pepper. To finish up, pour in the cup of white wine and blend thoroughly. The Pumpkin: Prepare the pumpkin by cutting a large circle around the stem (as if you were making a jack-o’-lantern). Lift that portion off and discard it. Then remove all the inside seeds and stringy matter with a large, sturdy, metal spoon and fill the pumpkin with dressing. Press the breaded mixture into the shell with your hands to make sure your pumpkin is completely stuffed. With that done, place the stuffed pumpkin in an oiled baking dish and cook, in a preheated 350-degree oven, for about 2 1/2 hours. (Cooking time may vary, depending on the thickness of the pumpkin’s wall.) When the aroma is too good to be believed, the pumpkin is a rich orange-brown, and the exposed stuffing is dark and crisp, your pumpkin is probably done. But it’s best to test it with a fork to make sure! If the utensil goes in and out of the flesh of the pumpkin easily, you’ll know it’s ready. So remove the dish from the oven and let it cool for 20 to 30 minutes before serving. If you wish to add meat to your stuffing, adjust ingredients according to flavor blends. Enjoy, play with it and make it your own. EGGPLANT WITH SPICY GINGER SAUCE 1 teaspoon extra virgin olive oil Heat a large nonstick skillet over medium-high heat. Add olive oil, and then add onions, ginger and garlic. Cook, stirring, about 2 minutes. Add eggplant and cook, stirring, until lightly browned and tender, 8 to 10 minutes. Add 6 tablespoons water, the spicy sauce, chili-garlic sauce, sesame oil and half the cilantro. Reduce heat to medium, cover and cook, stirring occasionally, until eggplant is tender and liquid is absorbed. Serve hot, on brown rice, sprinkled with remaining cilantro. (Note) For Spicy sauce mix 1 tablespoon each: soy sauce, rice vinegar, water and lime juice, chili powder and 1 teaspoon sugar. Honey-Lime Asparagus with Goat Cheese 1 pound asparagus – peeled, trimmed and halved if very thick Bring a large pot of salted water to a boil. Add asparagus and cook until tender – but still crisp (3-6 min) Drain. Meanwhile, in a skillet, lightly toast the pine nuts over medium heat; stir often (about 5 min.) Set nuts aside. In a large bowl, whisk together the lime juice, lime zest, oil, honey, and salt until smooth. Add the asparagus and toss well. Top with goat cheese and toasted pine nuts just before serving. Honey Baked Onions 6 medium, sweet onions Preheat oven to 350*. Slice an area off the bottom of onion so they sit flat. Peel onions and prick several times with a fork. Place in an oven proof casserole dish with tight fitting lid. Drizzle with honey, dot with butter, sprinkle with salt and pepper. Cook for 1-11/2 hours or until onions are tender. Delicious as a side dish for roast beef or grilled fish or chicken. |
Oyster and Pecan Dressing~
8 ozs of turkey sausage, sliced 1/4 cup chopped fresh parsley Sauté the sausage in a 6 qt Dutch-oven until golden brown. Remove the sausage and drain. Reserve the pan drippings Add the bread crumbs, oysters, pecans, parsley, Worcestershire, salt and pepper and toss lightly. Place in a well oiled baking pan and bake covered w/ baking foil until a knife test is clean, about 45 to 60 min. You can use the dressing to stuff the turkey or chicken, be sure to follow the baking time chart for the proper cooking time if you do. Happy Rice PILAU….there are various spellings of pilao or pulao or, pilaf; but they all start out with rice which has been fried before it is cooked in water. Spices such as cinnamon, cardamom, bay leaves or saffron can be added to get that very special taste for any dish. 1 cup long-grain rice Cover rice in water and soak for 30 minutes Drain and sauté in hot butter until the rice is dry and begins to stick to pan Add the salt, pepper, and chicken stock, cover and cook 20 minutes or until rice is tender Remove from heat, add a little butter, cover and let sit 5 minutes before serving. Roasted Red Potatoes 1/2 lb. red potatoes, scrubbed and quartered Preheat the oven to 375°F. Add the potatoes to a large pot and cover with cold salted water. Bring to a boil over medium-high heat. Cook until the potatoes can be pierced with a fork but are still firm. Drain. Toss the potatoes with the remaining ingredients. Spread evenly on a baking sheet. Roast for 20 to 30 minutes, until browned and crispy. Stuffed Bell Peppers 4 Green or Red Bell Peppers Pre-heat oven to 350 Combine cooked meat and rice in a frying pan, add tomato sauce, onion, and seasoning. On medium heat cook and stir until the mixture starts to boil. Turn down to a low simmer. Cut off tops of peppers (save -optional) Clean out the inside and rinse in cold water. Pat dry and stuff with meat and rice mixture. Replace tops if desired. Bake at 350 for about 35 minutes or until top is well baked. Serve while hot~ PS: There will be more mixture than needed. Parsley and Chive Butter 2 tbsp chopped parsley Beat the herbs into the butter and add lemon juice ad seasoning. Mix until smooth. Shape in a mold of choice or roll into a small log on waxed paper. Chill and slice as needed or serve whole log on a pretty tray. Can be refrozen if not out of freezer too long. |
