Good Food Good Life…Holiday Recipes

Organics Admin
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Organics Admin

COO at Aladay LLC
Organic Farmer, Property Preservation Specialist and Custom Glass & Wood Worker. Blogger extraordinaire...
Organics Admin
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Latest posts by Organics Admin (see all)

This entry is part 1 of 2 in the series Good Food Good Life
Good Food Good Life can only mean one thing it is time for Family Friends and Food…yes it is Officially Comfort Food Season…
Good Food Good Life Recipe of the Week
Good Food Good Life
Recipe of the Week

We have some greats recipes coming your way this Comfort Food Season. Do you have A Good Food Good Life Recipe??? Contact us today and ask about publishing it….

 

 

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Roasted Maple Cinnamon Sweet Potatoes

2 lbs. sweet potatoes, peeled and diced into 1-inch cubes
2 Tbsp. olive oil
3 Tbsp. maple syrup
2 tsp. cinnamon
Salt and pepper to taste

Preheat oven to 400.  Lightly coat a baking pan with non-stick spray, or line with parchment paper.  Set aside.  In a medium bowl, combine the olive oil, maple syrup, cinnamon, salt and pepper.  Add potatoes and toss to coat.  Spread potatoes in an even layer onto prepared pan.  Roast for 30-40 minutes, or until browned and crispy.  Enjoy!

Butternut

 

 

Holiday Butternut Squash with Apples & Cranberries
¼ cup melted butter
1 medium butternut squash, cut into 1/2-inch cubes
1 medium apple, cubed
½ cup dried cranberries
¼ tsp. ground cinnamon
¼ tsp. ground nutmeg

Preheat oven to 425.  Combine all ingredients in a 1½ quart baking dish.  Cover and bake 30 minutes.  Remove cover and bake an additional 15 minutes or until squash is tender.

cranberry glazed green beans

Cranberry Orange
Glazed Green Beans

Sweet and tart with a little zing, and perfectly easy for Thanksgiving.

1 lb. fresh green beans
1 tsp. olive oil
1 Tbsp. minced fresh sage
(or 1 tsp. dried)
¼ cup fresh squeezed orange juice
1 tsp. orange zest
1 tsp. mustard
¼ cup dried cranberries
½ tsp. salt

Steam green beans to desired doneness.  Heat olive oil in a saucepan over medium heat.  Add green beans and sage and saute for a few minutes to let them brown slightly.  In a small bowl, combine orange juice, orange zest and mustard and mix well.  Pour mixture over green beans and cranberries and season with salt and pepper.  Let simmer on low heat for 10 minutes or until the glaze thickens and coats the green beans.

butternit with crunchy carmalized onions

Butternut Squash with Crunchy Caramelized Onions

1 butternut squash
¼ cup water
1 Tbsp. olive oil
1 Tbsp. white sugar
1 Tbsp. balsamic vinegar
1 large white onion, sliced
2 celery stalks, sliced
3 Tbsp. butter or margarine
3 Tbsp. brown sugar
Dash of cinnamon

Preheat oven to 400.  Cut squash in half, lengthwise and place flesh side up in a baking dish.  Add water and place uncovered in oven.  Steam-roast for 45-60 minutes or until flesh is tender.  While squash is cooking, put olive oil, white sugar and balsamic vinegar into a small skillet; add onion slices and cook on medium heat for five minutes. Turn heat to low/simmer and cook for another 30 minutes, stirring occasionally.  Once the onion mixture is caramelized, add celery.  Scoop out the flesh of the cooked squash and mix with butter, brown sugar and cinnamon.  Place the squash mixture into a serving dish, adding the caramelized onion and celery mixture over the top. Serve warm.

Have a GREAT Holiday Folks…

Gotta Prepare the photos and recordings for thee Cranberry Sauce now…

Until Next Time Folks…

Happy Gardening…and Have a wonderful Thanksgiving

Thank you to Tahoe Markets….

thankxgiving

 

Good Food Good Life…Winter Squash Time

Organics Admin
Follow Me!!

Organics Admin

COO at Aladay LLC
Organic Farmer, Property Preservation Specialist and Custom Glass & Wood Worker. Blogger extraordinaire...
Organics Admin
Follow Me!!

Latest posts by Organics Admin (see all)

This entry is part 2 of 2 in the series Good Food Good Life

As Summer turns the Page It is  Winter Squash Time….

Me on the Radio

Winter time is comfort food time. I remember as a kid there was always soups and baked foods cooking  in the kitchen of my family members. Whether you went to your Aunt’s house, Grandma’s, or your older sister there was something in the kithchen cooking to help heat the house. As kids we always turned our noses up to “squash” cuz they were…well a vegitable…byut we always ate them and loved the aromas they produced when cooking.

Since my favorite squash is the Butternut variety of Winter Squash I decided to start with a tasty pasta recipe. Be sure to tune in all week as I feature a different Winter Squash in a recipe….

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Rigatoni with Winter Squash and Kale

1 butternut squash

3 Tbsp. olive oil

Salt

Pepper

8 oz. Italian sausage

2 sprigs fresh rosemary

1 medium red onion, diced

1 clove garlic, minced

½ cup dry white wine

1 bunch lacinato kale, stems removed, leaves coarsely chopped

1 lb. dried rigatoni

½ cup freshly grated Pecorino Romano cheese

 

Arrange a rack in the center of the oven and heat the oven to 400°F. Lightly coat a large rimmed baking sheet with oil. Peel and seed the squash. Cut the flesh into 1/2-inch cubes. Measure out 3 cups cubed squash and transfer to the baking sheet; reserve the remainder for another use. Drizzle the squash with 2 tablespoons of the oil, season with the salt and pepper, and toss to combine. Spread into an even layer. Roast, stirring halfway through, until the squash is tender and tinged with brown, 25 to 30 minutes total. Keep warm in a turned-off oven with the oven door ajar.

Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat until shimmering. Add the sausage and rosemary and cook, stirring occasionally and breaking up the meat with a wooden spoon into bite-sized pieces, until the sausage is browned, about 6 minutes.
Push the sausage and rosemary to one side of the skillet. Add the onion and garlic in the empty space and reduce the heat to medium-low. Cook, stirring just the onion mixture occasionally, until softened, about 3 minutes. Stir all the ingredients together and continue cooking to blend the flavors, about 3 minutes. Increase the heat to high, stir in the wine, and bring it to a boil. Remove and discard the rosemary sprigs. Stir in the kale and lower the heat to medium-low. Cook until the kale is just tender, about 6 minutes. Remove from the heat. Add the squash and cover to keep warm.

While the sausage mixture is cooking, bring a large pot of salted water to a boil over high heat. Add the rigatoni and cook according to the package directions until al dente. Reserve about 1/2 cup of the cooking water. Drain the pasta well and return to the pot. Add the sausage mixture and Romano cheese to the rigatoni and mix well, adding enough of the reserved cooking water to make a light sauce. Spoon into individual bowls, top with a drizzle of oil, and serve, with additional Romano passed on the side.

Look for a new Winter Squash recipes all week….

Until Next Time

Happy Gardening