Blueberry Pie Filling

I found this recipe online originally, but all I have now is a handwritten recipe on some construction paper. So, apologies to whoever I'm not giving credit to!

Ingredients
4 cups blueberries, fresh and washed
3/4 cup sugar
3 tbsp. cornstarch
3 tbsp. water
1 tsp. lemon rind
2 tsp. vanilla extract
1 tsp. lemon juice
1/8 tsp. salt

Combine 1 cup of blueberries with 3/4 cup of sugar on the stove. Simmer on low until mixture is very liquid. combine cornstarch and water in a small bowl until dissolved. Add to pan with blueberries and stir to combine. Cook over medium heat until mixture comes to a full boil and is clear and thick. Pour blueberry mixture into bowl and cool until warm.

When cooled, fold in the remaining 3 cups of blueberries, lemon zest, butter, vanilla and salt. Let cool before adding to pie crust.

Broccoli Fettuccine Alfredo

More pasta! I keep looking up this recipe to make it, so I better post it here so I don't lose it! One note: I made this with and without the clove of minced garlic - I say use the garlic. It just adds a little extra something that is delicious.

Broccoli Fettuccine Alfredo

Ingredients

• 16 oz. noodles - I like to use Ronzoni's Garden Delight Tricolor Rotinis
• 16 oz. frozen broccoli florets
• 1 clove garlic
• 4 Tbsp butter
• 4 Tbsp all-purpose flour
• 3 cups milk
• 3/4 cup grated parmesan
• 1/4 cup grated asiago
• ⅛ tsp nutmeg
• to taste salt & pepper

These directions come directly from the original recipe, but I wouldn't change a thing, so here they are:

Instructions

1. Begin to boil a large pot of water to cook the pasta. When it reaches a full boil, add the pasta and cook for 7-10 minutes or until al dente. When the pasta is finished cooking, reserve ½ cup of the starchy pasta water and then drain the pasta in a colander.
2. While the pasta is cooking, thaw the broccoli in the microwave and begin to make the parmesan sauce. Mince the garlic and cook it over medium heat in a medium sauce pot with the butter until the garlic has softened slightly (3-5 minutes). Add the flour, stir and cook for 2-3 minutes more. This is the “roux” that will thicken the sauce.
3. Whisk in the milk. Increase the heat to medium-high. Whisk the milk mixture until it comes up to a light simmer. As soon as it reaches a simmer it will thicken and should be able to coat a wooden spoon (see photos below). Turn the heat off and whisk in the parmesan cheese. Add freshly cracked black pepper, nutmeg, and salt to taste. Make the sauce slightly saltier than you’d prefer if you were eating the sauce alone. Once it’s spread out over the pasta and broccoli it will taste more mild.
4. Return the cooked pasta to the large pot that it was boiled in (with the burner turned off). Add the reserved pasta cooking water and toss the pasta to loosen it up. Add the thawed broccoli and then pour the parmesan sauce over top. Stir to coat everything in the sauce and then serve!

Kale and Parmesan Baked Pasta Shells

I made this as a quick dinner the other night, adapted from this recipe. It was super tasty, but the other thing I like about it is how versatile it is. Gluten free? Use a rice pasta like this one. Vegetarian? See below main recipe for a sweet Italian sausage substitute.

Ingredients

3/4 

pound 

pasta shells

2 

tablespoons 

olive oil

1/2 

pound 

sweet Italian sausage, casings removed*

1 

bunch kale, stems discarded and leaves torn

One 

14.5-ounce 

can diced tomatoes, NOT DRAINED

2/3 

cup 

heavy cream

4 

ounces 

Asiago or fontina, grated (1 cup)

2 

ounces 

Parmesan, grated (1/2 cup), plus more for serving

Kosher salt and black pepper

Directions

1. Heat oven to 450° F. Cook the pasta for 3 minutes less than the package directions specify. Take out 1/3 cup of pasta water and set aside. Drain the pasta and return it to the pot. (I used a large dutch oven to cook the pasta and then baked the casserole in it as well.
2. Meanwhile, heat the oil in a large skillet over medium-high heat. Cook the sausage, breaking it into large pieces, until browned, 4 to 5 minutes. Add the kale and cook, tossing, until wilted, 3 to 5 minutes. To the sausage and kale, add tomatoes, cream, Asiago, Parmesan, 1/3 cup water, 1/2 teaspoon salt, and 1/4 teaspoon pepper to the pot with the pasta. Stir to combine. 
3. Bake until the liquid is bubbling vigorously and the top is browned, 15 to 18 minutes. Let sit for 5 minutes. Serve topped with additional Parmesan.

*Vegetarian Sweet Italian Sausage Substitute

Ingredients

One package of MorningStar Farms Grillers Recipe Crumbles or other Soy/Vegetable Crumbles, like Boca
3/4 tbsp red wine vinegar
1/4 tbsp salt
1/4 tbsp freshly cracked black pepper
1/2 tbsp dried parsley
1/4 tbsp garlic powder
1/4 tbsp onion powder
1/4 tbsp dried basil
1/2 tsp paprika
1/2 tsp crushed red pepper flakes - optional
1/2 tsp ground fennel seed
1/4 tsp brown sugar
1/8 tsp dried oregano
1/8 tsp dried thyme

Cook crumbles according to package directions and flavor with spices above, to taste. Wilt the kale and then add cooked, flavored crumbles. Follow the rest of the directions above.

Trader Joe's Chili Cornbread Casserole

I have to say, I haven't ever been a lover of chili and I'm not sure Mik would even say this qualifies as chili, but this was SO GOOD! I made it and had it with some friends for dinner and we all agreed it had to be shared. Make this next time you need to bring something over to someone, are attending a potluck, or because you want to eat copious amounts of chili. All good reasons.

Ingredients

4 cans of Trader Joe's Vegetarian Chili
Cooking spray
1 1/2 cups regular flour
1/2 cup sugar (add less to taste if you prefer it less sweet)
1/2 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cup buttermilk*
2 eggs, beaten
1/3 cup olive oil
4 tablespoons melted butter
1 cup Salsa Verde (I used Trader Joe's. It was very good.)
1 cup grated sharp cheddar

Possible garnishes: sour cream, grated sharp cheddar, chopped green onions

Preheat the oven to 350F. Spray a large (about 8x10) casserole dish with cooking spray. Scoop in all the chili and set aside.

In a mixing bowl, put together your dry ingredients: flour, sugar, cornmeal, baking powder and salt. Mix lightly together. In a separate bowl, combine your lightly beaten eggs, buttermilk, olive oil, and melted butter. (Make sure your melted butter is cooled. I made scrambled eggs the first time through. Oops.) Whisk your wet ingredients into your dry ingredients until just combined. May be a little lumpy and that's ok. Pour in your salsa and cheese and mix lightly. 

Pour your cornbread mixture on top of your chili and put in the oven for 40 - 50 minutes. (Mine needed 50 mins. When I originally took it out of the oven at 35 minutes the corn bread was definitely raw under the surface.) When a toothpick comes out clean and the top looks golden brown it's done. Let cool for about 10 minutes and enjoy!

Adapted from Trader Joe's Chili Cornbread Casserole

*I don't like to buy buttermilk when I only need a small amount. So use the standard substitute: Put 2 tablespoons of white vinegar into a measuring cup that fits at least 2 cups of liquid. Fill up to the 2 cup line with milk. Gently stir and leave for a couple minutes. You can measure out your 1 1/4 from that.

Corn Chowder

We had a cold week this winter when I felt the need to be as cozy as possible [4F outside (-13.8C), and snowing]! This recipe fit the bill and made about 4 servings.

Ingredients

1 tbsp unsalted butter
1/4 bacon, diced
1 large onion, diced finely
1 clove garlic, minced
1 tsp dried thyme
5 cups yellow corn kernels (I used frozen, but if you want to use fresh, use 5 ears of corn.)
4 cups stock (chicken or vegetable)
1 lb fingerling potatoes, chopped into small pieces
3/4 cup heavy cream
Salt and pepper to taste
Parsley and/or chives if desired

Melt the butter in a large pot. (I used a 3.5 qt dutch oven.) Add the bacon and cook until crisp. Set aside the bacon to drain on paper towels, but save the remaining oil. Toss in the onions and thyme and cook until translucent and a little browned. Add in the minced garlic, corn and some salt and pepper and cook for 5 more minutes.

Add stock and potatoes and bring the whole thing to a boil. Reduce heat to medium and simmer until the potatoes are tender. This took about 10 minutes for me. Using an immersion blender, blend about 1/2 of your soup, leaving nice chunks in the other half.  Stir in your heavy cream. Taste and season with salt and pepper as needed.

Serve hot, and garnish with bacon, or parsley, chives; whatever sounds good!

Smitten Kitchen's Jacked-Up Banana Bread

Adapted from Smitten Kitchen's Jacked-Up Banana Bread

Ingredients

*4 (VERY) ripe bananas, mashed
1/3 cup melted unsalted butter
3/4 cup light brown sugar
1 egg, beaten
1 teaspoon vanilla
2 tablespoons bourbon (optional)
1 teaspoon baking soda
1.5 - 2 teaspoons of salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1.5 cups flour

*I had frozen bananas in my freezer. I thawed them in a bowl overnight and drained the liquid out in a colander before beginning.

Preheat the oven to 350°F. In a large bowl, mash the bananas and then mix in your melted butter. Pour bananas and butter into your stand mixer bowl. Add the sugar, egg, vanilla, bourbon, and spices and mix until combined. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4×8 inch loaf pan. Bake for 45 minutes to one hour, or until a tester comes out clean. Cool on a rack. Remove from pan and slice to serve.

Baked Spaghetti Squash and Chicken

Baked Spaghetti Squash and Chicken
Based on Recipe by Michelle Urvater on foodnetwork.com

Ingredients
3 1/2 pound spaghetti squash
2 tablespoons butter
2 tablespoons flour
2 Minced cloves of garlic
1 cup chicken broth (low sodium)
12 ounces skinless boneless chicken breasts, cut into 1/2-inch cubes
1/2 cup whole milk or heavy cream
1/2 cup freshly grated Parmesan cheese
1/2 cup (packed) fresh parsley leaves
Salt and freshly ground black pepper

Directions
Preheat the oven to 375 degrees. Make 2 to 3 slashes in the squash skin with a sharp knife place on a baking sheet. Bake for 30 minutes. When baked, cut the squash in half lengthwise and scoop out the seeds. Return the squash halves, cut side down, to the baking sheet and bake for another 30 minutes or until tender.


Meanwhile, melt the butter in a medium sized saucepan. Add your flour and cook for a minute; stirring the whole time. Add in garlic, broth and bring the mixture to a boil while whisking continuously. Add the chicken and simmer, uncovered, for 3 to 5 minutes or until chicken is cooked through (for me this took longer than 5 minutes). Take off the heat and add the milk or heavy cream. Season with 1 teaspoon of salt and pepper to taste; set aside. (You will reheat over low heat once you have the squash out of the oven.)

Remove the squash from the oven. With a fork, rake the squash until it separates nto strands all the way down to the shell and put in a big bowl. Reheat the chicken and sauce until steaming but not boiling. Add in your cheese and parsely to the sauce and melt, and then add to your squash. Serve!