Next blog
I love to cook and have wanted a place to store the recipes. Every time I make something at home that comes out great I will post it on this blog. I will also place a picture of how it turned out. Over time I will build up quite an online library to share. Please to post or email new ideas and feedback. Thanks for visiting and come back soon.
North Carolina
United States
My Photo

Saturday, October 29, 2005

Stuffed Acorn Squash

Squash StuffingvegetarianHere is a flavorful fall recipe. This can be served as a lunch time main dish as shown here. You can also scope out the squash meat and mix to serve as a diner side dish.

1 Pan cornbread cut into cubes
Olive oil
2 large acorn squash halved and seeded.
1 large onion (chopped)
2 tablespoons fresh sage
1 clove garlic (chopped)
1 cup vegetable broth
1/2 cup dried apricots (chopped)
1/2 cup pecans (chopped)
1/4 cup flat leaf parsley (chopped)

Toast corn bread for 10 minutes at 400 and set aside. Brush Squash with olive oil. Place in baking pan filled water. Bake for 20 minutes at 350 degrees.

In a saucepan heat 2 tbsps of olive oil and add onions, sage and garlic. Saute for 20 minutes. Add broth, nuts and apricots and bring to a boil. Reduce heat and cook for another 10 minutes. Remove from heat and mixing the cornbread and parsley.

Stuff the squash (place and excess stuffing in baking ramikins) and bake for another hour at 350.

Salmon in Balsamic Sauce

SalmonHere is a simple salmon recipe.

4 salmon steak
2 tsp oil (if sauted or seared)

Grill, saute (as I did here) or sear to your liking.

For Sauce:
1/4 cup balsamic vinegar
1/4 cup water
2 tbsp fresh lemon juice
1 tbsp brown sugar
1 clove crushed garlic

In a small sauce pan add all sauce ingredients. Heat to a boil. Reduce heat and simmer for 2 minutes.

Placed salmon on plates and cover with vinegar sauce.

Monday, October 24, 2005

3 Squash Soup

3 Squash SoupvegetarianFall is here and the store is stocked will all kinds of squash. Here is a simple soup that highlight some early fall flavors.

2 tbsp butter
1 tbsp olive oil
2 yellow onions (chopped)
1 small pie pumpkin (cut in half and seeded)
1 butternut squash (cut in half and seeded)
1 acorn squash (cut in half and seeded)
3 cups chicken broth
2 tsp kosher salt
1 tsp fresh ground pepper
1 cup 1/2 and 1/2 or heavy cream

Heat oven to 350. Place squash on cookie sheet and drizzle with olive oil. Cook for one hour. After they cool. Scoop out the meat of the squash and place in a soup pan along with broth, cream, salt and pepper. Cook over medium heat.

Saute onions in butter for 5 minutes and add to the soup. Lower heat to medium-low and cook for another 20 minutes.


Roasted Radish and Goat Cheese Pie

Savory Roast Radish PievegetarianI am so sorry I have been so slack at posting. Got busy. I probably made this a month ago. Luckily I wrote down what went into the pie so I could re-create this recipe.

This came out so good. The roasted radishes add a unique zing to this savory cheese pie.

1 bunch red radishes
1 tbsp olive oil
1 puff pastry
1 tbsp butter
1 medium onion
2 tbsp dry wine
3 large eggs
3/4 cup heavy cream
4 oz fresh goat cheese
1 cup chopped walnuts
1/4 cup fresh flat parsley

Clean radishes and drizzle with olive oil. Bake for about an hour at 350 degrees. Let beats cool and than dice.

Roll puff pastry into a pie crust and line a buttered pie pan.

Heat butter in a frying pan saute onion about five minutes. Add wine and radishes. Cook for another minute than add to the puff pastry.

Mix eggs, cream and pour over the radish and onions. Crumble goat cheese over the cream and bake for 20 minutes. Add walnuts and cook for another 15 - 20 minutes.

Top with parsley. Let cook at least 5 minutes before serving.

Saturday, October 01, 2005


FattushvegetarianI am falling a bit behind on my recipes here. I made this dish when Chris and Candy came over a few weeks ago. Back when it was still summer. Fall recipes are on the way.

This is simple Mediterranean dish with lots of flavor.

2 pita bread (few days old - crumbled)
1 cucumber (diced)
3 ripe tomatoes (diced)
1 red bell pepper (diced)
1/4 cup flat parsley (chopped)
1/3 cup fresh mint (chopped)
1/4 cup fresh orangeno (chopped)
1 tbsp crushed garlic
1/4 cup lemon juice
1/3 cup extra virgin olive oil

Mix in mixing bowl and serve.