Sunday, October 01, 2006

Sunday Dinner

Sundays are usually my big cooking days. I enjoy cooking on Sundays perhaps more than any other day of the week.

Today I am going to take a break from my normal recipes. There are some days where I am sick of my own cooking, today is one of those days.

So I asked around the house.

Pink Ninja wants squash. A fall favorite around here, so I will oblige.

Sweet Acorn Squash1 acorn squash, halved
2 tablespoons butter
2 teaspoons honey, maple syrup, Hickory Syrup
2 tablespoons firmly-packed brown sugar
Salt and coarsely ground pepper to taste

Preheat oven to 375 degrees F. Cut squash in half lengthwise and remove fibers and seeds.

Add 1 tablespoon of butter, 1 teaspoon of honey or maple syrup, 1 tablespoon of brown sugar, salt and pepper to the hollow scoop of each squash half. Place upright on a greased cookie sheet and roast for 20 to 30 minutes or until tender when flesh is poked with a fork.
(On a personal note, "The Collective will eat a whole squash, so I will make 2)

Dash wants spaghetti (I do not, so I found something that should make everyone happy) Thank You Aunt Leggy!! This is a varient of her recipe!

Chicken Tetrazzini

9 tablespoons butter
2 tablespoons olive oil
4 boneless skinless chicken breasts
2 1/4 teaspoons salt
1 1/4 teaspoons freshly ground black pepper
1 pound white mushrooms, sliced
1 large onion, finely chopped
5 cloves garlic, minced
1 tablespoon chopped fresh thyme leaves
1/2 cup dry white wine
1/3 cup all-purpose flour
4 cups whole milk, room temperature
1 cup heavy whipping cream, room temperature
1 cup chicken broth
1/8 teaspoon ground nutmeg
12 ounces linguine
3/4 cup frozen peas
1/4 cup chopped fresh Italian parsley leaves
1 cup grated Parmesan
1/4 cup dried Italian-style breadcrumbs

Preheat the oven to 450 degrees F.
Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.

Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.

Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.

Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.

Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.



For Dessert

Easy Apple Crisp

EASY APPLE CRISP

1 c. sugar
2 tsp. lemon juice
1/4 c. water
1/2 tsp. cinnamon
6 peeled and sliced large apples
3/4 c. flour
1/4 tsp. salt
6 t. butter

Combine 1/2 c. sugar, lemon juice, water and cinnamon in bottom of small baking pan. Slice in apples. Blend remaining 1/2 c. sugar, flour, salt and butter until crumbly. Spread over apples and pat smooth. Bake at 375 degrees for 40-50 minutes, until apples are tender and crust is browned. Serve hot with ice cream. This is a good recipe for apple crisp if you don't like the over-sugary oatmeal taste. It's basically a rectangular apple pie, but healthier (no lard).


I am between loads of wash, linens and the like. The kitchen needs a mopping. DH is out of doors, power washing the grill, that is in DESPARATE need of a wash.

I hope your Sunday is a good one, and enjoy your dinner!! Try the apple crisp it looks easy!!

1 comment:

Tink said...

sounds yummy. Think I may have to make a side trip.