Apples for Dinner Party

We had a ton of apples and I decided to throw together a quick apple themed dinner using the things we had around the house. And Noam and Kristin brought a salad with a cider vinaigrette. Perfect!  I decided it would be fun to share the menu with you. Consider a theme for your next get-together! Happy Fall!

Wine: Hauser’s Grand Reserve Apple Wine from Bayfield, WI

Salad: Noam’s Toasted Almond Salad with Apple Cider Vinaigrette

Appetizer: Whiskey Cheese Fondue

                1 cup wine, 12 oz. shredded swiss and gruyere cheese, 1 Tbsp cornstarch, 1/4 cup whiskey

                

In your fondue pot, heat the wine until it begins to bubble. Combine the cheese and cornstarch. Add the cheese in four handfuls. Stir each handful in until it is completely melted. When all of the cheese is melted and combined, stir in the whiskey. Keep over low heat while eating. Serve with chunked apples, and fresh sourdough bread. Spice it up with cayenne pepper, parsley, or green chilis! 

Main Course: Caramelized Onion Butternut Squash Soup with Apples

                2 Butternut squash, 6 small apples, 2 purple+1 yellow onion, garlic, 4 cups chicken broth, spices, 1 bottle of Crispin hard cider

Remove the seeds and strings from two medium butternut squash. Roast the squash (4 halves) for 40 minutes at 350 degrees. Caramelize 2 large purple and 1 large yellow onion with 3 Tbsp of butter for 25 minutes. Add 3 cloves crushed garlic. Pour in a 12oz bottle of Crispin cider and cook down for 3 minutes on high heat. Peel, core and dice 6 small apples. Add 4 cups of chicken broth, pepper and salt. Scoop the roasted squash into the soup and puree with an immersion blender.  Add a pinch of allspice and curry powder. Top with cream, chopped fresh parsley and roasted pumpkin seeds.

Dessert: Omenapiiraka- Finnish Apple Pie

Have a great Wednesday!

-Nikki

Omenapiirakka: Finnish Apple Pie

Apples, apples and more apples! After a successful day of apple picking with Emily and Joe this weekend, we had apples to spare. Last night we hosted Noam and Kristin for an apple themed dinner party to use some up and for dessert I made this amazingly easy apple pie. 

This is another rustic-style Finnish pie with a free-form crust. Based on Bea Ojakangas’ recipe from The Great Scandinavian Baking Book, this pie whips together in about 15 minutes of prep and 30 minutes of baking! I hope you enjoy this easy Finnish dessert.

Omenapiirakka

Crust:

1 ¼ cup white whole-wheat flour

1 cup all-purpose flour

½ tsp baking powder

Pinch of ground allspice and cardamon

1 stick of cold butter, cubed

1 cup heavy cream

Filling:

5-6 small tart apples, peeled, cored and sliced ¼ inch thick

½ tsp cinnamon

1 Tbsp flour

¼ cup cane sugar

Dash of salt

Preparation:

Preheat the oven to 425 degrees.

Combine the flours, baking powder and spices. Cut the cold butter into the flour until it is well-combined and crumbly. Pour in the heavy cream and form into a ball. Chill in the freezer for 10 minutes. Peel and slice the apples and mix with the remaining ingredients.

On a large greased baking sheet, roll out the dough into a large square. Cut to straighten the edges. Pour the apples into the center of the dough square and fold the sides up and over about 1 inch. Using the scrapes, roll out and cut to make a lattice pattern on the top of the exposed apples in the center of the pie.

Bake for 30-35 minutes. Make sure to let the pie cool. Then cut into 9 squares. Top with fresh whipped cream and caramel sauce, or drop a dollop of ice cream on the side! Enjoy!

-Nikki

A Squash Adventure: Acorn Squash Puree

While visiting my buddy AnnaJean, I noticed she had some local squash on her counter.  So at her request, I am posting this recipe for Acorn Squash Puree. It is super yummy for kids and adults alike! Unfortunately I didn’t take any photos the last time I made it, but we have all seen acorn squash before. So here is the next installment in our Squash Adventure!

Exhibit B: Acorn Squash—shaped like an acorn, the rind is thick and dark green and the inside is a soft orange color that deepens when it is cooked. It has a very mild flavor, and the flesh is very similar in texture to sweet potato that is slightly undercooked.  It keeps on the counter for a LONG time. As long as it is still firm and without mold you can cook it up! It is readily available at most supermarkets and farmer’s markets.

I have had this squash a variety of ways. When I think of fall squash, this is the one I picture on the plate—cut in half, bright orange and beautiful, drizzled with maple syrup and sprinkle with pecans.  But this is also really great mashed into a puree as a side dish. It also makes this squash choice more friendly for those who do not like the consistency of plain squash. So here is a really easy recipe you can whip up in a flash!

Acorn Squash Puree

1 acorn squash

3 Tbsp maple syrup

¼ cup milk

1 Tbsp butter

Salt

Pinch of cinnamon

Brown sugar, to top with if desired

Preheat the oven to 350 degrees. Cut the squash in half and scoop out the seeds and pulp. Score the squash with a knife into squares. Brush the squash with maple syrup. Bake for 45min to 60 minutes, until the squash is soft.

Scoop out the flesh into a glass bowl. With a handheld mixer or immersion blender puree the flesh with the remaining ingredients. You may need to add a bit more milk if it isn’t smoothing to your preference. Top with brown sugar and more butter if desired. This puree may also be frozen and would make a yummy baby food choice for your little one!

Enjoy!

-Nikki

A Squash Adventure: Spaghetti Squash Casserole with Pesto

At the farmer’s market this weekend you might have noticed we are in squash heaven. Goodbye berries—hello winter foods. Growing up squash was NOT something that my siblings or I looked forward to and mostly it was because of the texture.  I have come to realize that the joys of the squash are really in the preparation.  I’ve decided to try every squash I can get my hands on this year—there are so many varieties to choose from!

Exhibit A: Spaghetti Squash: a light yellow oval shaped squash that is widely available. It has a yellow flesh that becomes stringy when heated, with strings about the size of thin spaghetti pasta. It is mild in flavor with just a bit of squashiness—slightly sweet with a mildly earthy aftertaste.

Spaghetti squash is a really fun one and is so versatile! I’ve actually been cooking this guy for about a year and find it can be subbed for pasta in just about any dish, though I find its hint of sweetness pairs perfectly with pesto sauce.  This is a very low-cal, healthy recipe I’ve converted to a casserole. You can whip this up in a snap! I prefer to cook my squash in the microwave, but you can also roast it in the oven as well.  Let’s make dinner!

Spaghetti Squash Casserole with Pesto

Ingredients:

1 6-8 inch long spaghetti squash

¼ cup fresh pesto sauce: Sweet Basil Pesto Recipe

¾ cup 2% milk

1 tsp Italian herb blend

½ tsp salt

Pepper to taste

½ cup shredded asiago or parmesan cheese

6 stalks kale, chopped or 2 cups baby spinach

11/2 cup shredded part-skim mozzarella

Preparation:

Preheat oven to 350 degrees.  Cut the squash lengthwise and scoop out seeds and mushy pulp. Cooking one half of the squash at a time, place the half cut-side down in I cup of water in a microwave safe glass pie plate. Microwave on high for 4 minutes cut-side down. Flip and microwave for 4 more minutes cut-side up, then turn over and microwave for 1-2 minutes more until it is soft to the touch. This steams the squash and it will be very hot when you remove it. Allow to sit until it is cool enough to handle. Repeat with the second half of the squash.

Meanwhile, cook the kale or spinach in salted water. I used kale today. I placed the kale in a sauce pan covered, and steamed with 1 cup of water for 3-5 minutes. Drain.

Scoop the cooled squash flesh out with a spoon, gently scraping the inside of the rind and dump into a glass bowl. Combine with the pesto, herbs, salt, milk and shredded asiago/parmesan cheese. Stir in the cooked chopped kale.

Scrap the squash mixture into a 9 x 13 glass or stone casserole dish. Top with the shredded cheese.Bake for 20-30 minutes until the sauce and cheese is bubbly.

This dish makes amazing leftovers--in fact, mine are reheating right now.... Let me know if you like it!

Thanks for reading,

-Nikki

Minnesota Tater Tot Hotdish with Turkey

I have to be honest--growing up this was the dinner I feared the most. I believe ours had a can of green beans, cream of mushroom soup, ground beef and tater tots -- I didn't think there could be a worse combination. What was everyone thinking?? I avoided this potluck staple like the plague!  But today I became a true Minnesotan.  And I can’t believe what I've been missing! 

This recipe is based on my dear friend Emily Galegher’s tater tot hotdish. Her recipe blew my socks off! She skips the canned everything and uses ground turkey. My adaptation uses 2% milk for the sauce, but Emily uses real cream for her white sauce…delish and dangerous. I also suggest par-cooking the tater tots so they keep their crispiness when added to the hotdish. So now the hotdish to end all hotdishes—

Minnesota Tater Tot Hotdish with Turkey

 Ingredients:

1lb  ground turkey breast

1 small red onion, diced

2 cloves garlic, minced

Salt and pepper

3 Tbsp butter

1 cup diced baby bella mushrooms

1 tsp worcestershire sauce

½ tsp ground oregano

½ tsp paprika

3 Tbsp flour

2 cups 2% milk

10oz bag mixed baby vegetables

16oz bag of tater tots

Preparation: 

Preheat oven to 400 degrees. Melt  1 Tbsp butter in a cast iron skillet. Saute the onion for 5 minutes. Add the ground turkey and spices and brown the turkey completely. Stir in the remaining 2 Tbsp of butter and the mushrooms. Cook for 3 minutes.  Add the flour and cook for 1 minute. Add the milk and cook until thickened to a gravy—about 5 minutes over medium heat. Stir in the Worcestershire sauce. Salt and pepper to taste.

Meanwhile bake the tater tots for 15 minutes at 400 degrees. Thaw and cook the vegetables in the microwave and drain completely.

Heat the oven to 450 degrees. Add the vegetables to the cast-iron and stir. Top with the hot tater tots. Bake for 20-30 minutes until the sauce bubbles and the tater tots are browned to your preference.

I hope you enjoy this reinvented Minnesota legend!

-Nikki 

Kitchen Sink Sweet Corn Soup with Bacon

What to make for dinner...Hmm… I’ve got some bacon, questionable freezer corn, wilted cilantro, can of green chilis…Corn Soup! That is about the thought that went into this supper. But what came out—SOUPER DELICIOUS! I hope you enjoy this easy summer soup. I bet you have these things lying in the back of your freezer and pantry somewhere. But if you have some fresh sweet corn, please substitute!

Sweet Corn Soup with Bacon

Ingredients:

1 large yellow onion, diced

4 stalks of celery, diced

6 thick strips (about 5 ounces) good bacon

3 cups low sodium chicken broth

12 oz can condensed cream of chicken soup, I use Pacific Organic

4oz can diced green chilis

16 oz bag frozen sweet corn

½ diced red pepper

Salt and pepper

Green onion, cilantro and sour cream

Tortilla chips

Preparation:

In a bit of canola oil, saute onion with celery until translucent—about 10 minutes. Add bacon and continue to cook until the bacon is cooked through.  Empty the bag of sweet corn into the pot and sauté for 5 minutes. 

(You'll notice I didn't drain the bacon...that was on purpose. Yum.)

Stir in the broth, condensed soup and green chilis and bring to a boil. Add the diced red pepper and reduce the heat. Simmer the soup for 15-20 minutes covered until the corn is cooked through and begins to break down.  Salt and pepper to taste.

Ladle the soup into bowls and allow to cool slightly. Stir in a tablespoon of sour cream, and a bit of green onion and cilantro. Top with crushed tortilla chips and serve. 

Time to eat! Enjoy!

-Nikki

Banana Bran Muffins with Walnuts

I love banana bread, muffins—you name it. Last week it was Banana Snack Cake, but this week with still more overripe bananas to spare, I’m all about muffins. I’ve adapted this recipe from Eating Well. If you haven’t heard of it, this magazine is definitely worth checking out. It is one of my favorite food magazines because it has lots of healthy ideas and each issue centers around what’s in season. 

I've made these muffins Finn-style. Viili is a Finnish cultured milk that is essentially a yogurt. If you would like to start culturing, I will give you some starter! But if you are far away, or you can’t wait, you can substitute the viili for plain fat-free yogurt. 

Banana Bran Muffins with Walnuts

Ingredients:

2/3 cup brown sugar

2 large eggs

3 medium super-ripe bananas

2/3 cup viili or plain (not greek) yogurt + 1/3 cup skim milk

1 cup wheat bran

3 Tbsp flax seed

1/4 cup safflower oil

1 teaspoon vanilla or coconut extract

Dry ingredients:

1 3/4 cup white whole-wheat flour, such as Gold Medal

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp ground cinnamon

1/2 cup mini chocolate chips

1/3 cup chopped walnuts

Preparation:

Preheat the oven to 400. Grease your muffin tin (12) with canola spray.

In a large glass bowl, whisk together the egg, brown sugar, milk and viili until well blended. Mash the ripe peeled bananas in a small bowl. Add the bananas to the wet egg mixture along with the canola oil, vanilla, flax seeds and wheat bran. Whisk until well combined. Set aside.

In a separate bowl, toss the flour, baking soda, baking powder, and cinnamon together with your fingers until fluffed and well combined.  Pour the dry ingredients on top of the wet ingredients and add the chocolate chips. With a rubber scraper gently fold the dry ingredients into the wet until they are just barely mixed. The batter with be lumpy. Be careful not to over mix or the batter will become tough.

Spoon the batter into your muffin tins and fill until they are just barely to the top. The batter is heavy with bran, so these will not rise as high as typical muffins.  Sprinkle the chopped walnuts on top of the muffins. The walnuts will get nice and toasted! Mmmm….

Place the muffins on the center rack and bake for 15-25 minutes until they are golden brown and spring back when touched.

I hope you enjoy this healthy treat! Go Bananas!

-Nikki

Tip: Ever wonder what to do with the left over muffin batter?

I have found that my muffin tins are small enough that there is always some left over batter. Rather than wait for the batch to cook and refill the tin, I found the thing for this very problem:  the mini-loaf pan. At a thrift shop a bit ago I found this adorable mini loaf pan. I have a weakness for anything milk glass, so I bought it and finally through this muffin making have found its calling. If you have one lying around, here is one way to get that thing dusted off and in use again!