Roasted Butternut Squash Rosemary and Garlic Lasagna

• 3 pounds butternut squash, quartered, seeded, peeled,
• and cut into 1/2-inch dice (about 9 1/2 cups)
• 3 tablespoons vegetable oil
• 4 cups milk
• 2 tablespoons dried rosemary, crumbled
• 1 tablespoon minced garlic
• 1/2 stick (1/4 cup) unsalted butter
• 4 tablespoons all-purpose flour
• 8 oz. frozen spinach
• nine 7- by 3 1/2-inch sheets dry no-boil lasagne pasta
• 1 1/3 cups freshly grated Parmesan (about 5 ounces)
• 1 cup heavy cream
• 1/2 teaspoon salt

• Garnish: fresh rosemary sprigs

preparatiPreheat oven to 450°F. and oil 2 large shallow baking p

In a large bowl toss squash with oil until coated well and spread in one layer in pans. Roast squash in oven 10 minutes and season with salt. Stir squash and roast 10 to 15 minutes more, or until tender and beginning to turn golden.

While squash is roasting, in a saucepan bring milk to a simmer with rosemary. Heat milk mixture over low heat 10 minutes and pour through a sieve into a large pitcher or measuring cup.

In a large heavy saucepan cook garlic in butter over moderately low heat, stirring, until softened. Stir in flour and cook roux, stirring, 3 minutes. Remove pan from heat and whisk in milk mixture in a stream until smooth. Return pan to heat and simmer sauce, whisking occasionally, about 10 minutes, or until thick. Stir in squash and salt and pepper to taste. Add spinach. Sauce may be made 3 days ahead and chilled, its surface covered with plastic wrap.

Reduce temperature to 375°F. and butter a baking dish, 13 by 9 by 2 inches.

Pour 1 cup sauce into baking dish (sauce will not cover bottom completely) and cover with 3 lasagne sheets, making sure they do not touch each other. Spread half of remaining sauce over pasta and sprinkle with 1/2 cup Parmesan. Make 1 more layer in same manner, beginning and ending with pasta.

In a bowl with an electric mixer beat cream with salt until it holds soft peaks and spread evenly over top pasta layer, making sure pasta is completely covered. Sprinkle remaining 1/3 cup Parmesan over cream. Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagne 10 minutes more, or until top is bubbling and golden. Let lasagne stand 5 minutes.

Garnish each serving with rosemary.

Mischell Shapiro

Turkey Lasagna with Goat Cheese

• 
  
• 2 tablespoons olive oil
• 1 cup chopped yellow onion (1 onion)
• 2 garlic cloves, minced
• 1 1/2 pounds sweet Italian turkey sausage, casings removed
• 1 (28-ounce) can crushed tomatoes in tomato puree
• 1 (6-ounce) can tomato paste
• 1/4 cup chopped fresh flat-leaf parsley, divided
• 1/2 cup chopped fresh basil leaves
• 2 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1/2 pound lasagna noodles
• 15 ounces ricotta cheese
• 3 to 4 ounces creamy goat cheese, crumbled
• 1 cup grated Parmesan, plus 1/4 cup for sprinkling
• 1 extra-large egg, lightly beaten
• 1 pound fresh mozzarella, thinly sliced

Preheat the oven to 400 degrees F.

Heat the olive oil in a large (10 to 12-inch) skillet. Add the onionand cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons of the salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.

Meanwhile, fill a large bowl with the hottest tap water. Add thenoodles and allow them to sit in the water for 20 minutes. Drain.

In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.

Camille Ebert

Vegetarian Texas Chili with Lime Sour Cream

1 28 oz. can pinto beans

1 T corn oil

1 small yellow onion, finely diced

1 to 2 t minced garlic

1 mild green chili (anaheim),seeded and finely diced (You can also add a hot chili too)

1 red bell pepper, seeded and finely diced

1 cup diced tomatoes

1 1/2 t cumin

1 t ground coriander

1 t salt

2 t fresh oregano

2 T minced cilantro

1/3 c Monterey jack, for garnish

1/3 c Lime Sour Cream, for garnish

1 ripe avocado, chunked

Warm a heavy skillet over medium-high heat. Add the corn oil, onion and garlic and saute until the onion is sweet and golden brown. Add the chili, red pepper, tomato, cumin, coriander, and salt. COntinue to cook until the chili is bright green and fragrant. Add the beans to the onion mixture and simmer for 10 minutes. Stir in the oregano and cilantro. Taste for salt. Spoon the chili into wide bowls and top with cheeses, Lime Sour Cream and avocado. Serve. Serves 4 to 6.

Lime Sour Cream

1/3 cup sour cream

1/8 t grated lime zest

1 t lime juice

1/8 t paprika

pinch black pepper and salt

Mix and keep refrigerated.

Camille Ebert

Green Chili

1-1/2 lbs. pork cut in 1 inch cubes

1 small onion

2 garlic cloves

4-5 fresh green chilis chopped(Roche Bros. had them)

1 can pinto beans

1 small tomato diced

1 tsp. cumin

2 T. fresh cilantro 8 cups chicken broth

4 cups water

1 small potato diced

In stock pot, heat 1 T olive oil and brown pork, stirring frequently until well browned. Add onion, garlic, green chiles, and spices and cook until onion is limp. Add chicken broth, water and beans and simmer 2 1/2 to 3 hours. Add potato and cook uncovered another 30 minutes. May thicken with a little cornstarch if desired. I forgot the potato, added more beans and a can of diced tomatoes.

Michelle Ainge

Boulder Chili

1 pound lean ground beef

1 pound "Jimmy Dean" pork sausage

1/2-3/4 cup chopped onion

4 or 5 cloves of garlic, pressed

1 6 oz can tomato paste

1 tablespoon prepared powdered chile mix

1 tablespoon Dijon mustard

1 1/2 teaspoons salt

1 14 1/2 ounce can plum tomatoes, chopped

1 tablespoon Italian herb seasoning

1 15 ounce can chili, no beans

1/2 cup chipotle chili gravy

1/4-1/2 cup water

Saute the beef, sausage, onion, and garlic over medium heat until the beef and sausage are just browned and the onion and garlic are tender. Turn the hear down to low and add the tomato paste, chile mix, justare, salt, tomatoes, herb seasoning, can of chili, and chipotle gravy. Pour 1/4 cup of the water into the chili can and scrape down the sides, then pour into the meat mixture. If the mixture is too thick, add the extra water. Heat in a crock pot on high, stirring occasionally until bubbly, then turn down to low. Serve when ready. Great over rice, hot dogs, corn, corn chips, or what ever takes your fancy! Can top with cheddar or mexican cheese.

Mischell Shapiro

Brined Thanksgiving Turkey

3 cups coarse salt, plus more for seasoning

5 cups sugar

2 medium onions, coarsely chopped

2 medium leeks, white and pale-green parts only, rinsed and coarsely chopped

2 carrots, peeled and coarsely chopped

2 celery stalks, coarsely chopped

2 dried bay leaves

3 sprigs fresh thyme

3 sprigs fresh flat-leaf parsley

2 teaspoons whole black peppercorns, plus freshly ground pepper

1 fresh whole turkey (18 to 20 pounds), rinsed and patted dry, giblets and neck reserved for gravy

Directions

1. Put salt, sugar, onions, leeks, carrots, celery, bay leaves, thyme, parsley, peppercorns, and 10 cups water in a large stockpot. Bring to a boil, stirring until salt and sugar have dissolved. Remove from heat; let brine cool completely.
2. Add turkey, breast first, to the brine. Cover; refrigerate 24 hours. Remove from brine; pat dry with paper towels. Let stand at room temperature 2 hours.
3. Preheat oven to 425 degrees, with rack in lowest position. Stir together melted butter and wine in a medium bowl. Fold a very large piece of cheesecloth into quarters so that it is large enough to cover breast and halfway down sides of turkey. Immerse cloth in butter mixture; let soak.
4. Place turkey, breast side up, on a rack set in a roasting pan. Fold wing tips under turkey. Sprinkle 1 teaspoon each salt and pepper inside turkey. Loosely fill body and neck cavities with stuffing. Tie legs together with kitchen twine. Fold neck flap under; secure with toothpicks. Rub turkey all over with softened butter; season with salt and pepper.
5. Remove cheesecloth from butter mixture, squeezing gently into bowl. Reserve butter mixture for brushing. Lay cheesecloth over turkey. Place turkey, legs first, in oven. Roast 30 minutes. Brush cheesecloth and exposed turkey with butter mixture. Reduce temperature to 350 degrees. Roast, brushing every 30 minutes, 2 1/2 hours more; cover with foil if browning too quickly. If making gravy, add giblets and neck to pan 1 1/2 hours after reducing temperature; roast 30 minutes, and reserve.
6. Discard cheesecloth; rotate pan. Baste turkey with pan juices. Roast, rotating pan halfway through, until skin is golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 180 degrees and stuffing reaches 165 degrees, about 1 hour. Transfer to a platter. Set pan with drippings aside for gravy. Let turkey stand at room temperature at least 30 minutes. Garnish, if desired.

Camille Ebert

BBQ Ribs

ribs

salt

pepper

paprika

brown sugar

barbecue sauce

Preheat oven to 250. Place desired amount of ribs in roasting pan. Sprinkle with salt and pepper and rub with paprika. Rub a generous amount of brown sugar over ribs. Pour water half way up roasting pan. Cook for three hours. Remove pan from oven and discard water. Pour a generous amount of barbecue sauce over entire ribs. Turn oven to 450 and cook for 45 minutes. Check ribs after 30 minutes to test doneness. Serve hot.

Camille Ebert