Butternut Squash, the shapely cousin of pumpkin, really shouts fall! Love the taste, love the varieties of ways to prepare and season. Let’s kick off this October with a Hasselback* treatment of this squash, where our veggie is our canvas (for the look of it) and the technique intensifies the taste (roasted) and the squash bowl, is well, just the coolest bowl! So here, we have prepared meatless, but I also offer a suggestion for those who enjoy meat to kick it up at the end of recipe! Here goes, let’s celebrate! *Hasselback is a technique, where the squash is cut about one half through into thin slices
From the Kitchen of Terri Bergman
Hasselback Butternut Squash with Quinoa (and Ginger)
INGREDIENTS Base: 2 Medium to small butternut squashes Olive Oil Balsamic Vinegar Amazing Rub
For the Filling: 1 cup Quinoa 2 cups vegetable stock (or water) 1 cup baby peas Optional: 1 tsp shredded ginger, or ½ tsp spice ginger (any veggies or herbs you like!) Olive oil, salt pepper to taste
DIRECTIONS Peel butternut squashes, slice lengthwise in half, seed and clean. Hasselback the squashes by turning the inside squash to the cutting board and make thin slices on outer squash, without cutting thru! Take each squash piece (4) and brush with balsamic vinegar. Put on a parchment lined baking sheet and drizzle with Olive Oil and sprinkle with Amazing Rub.
Bake in a 375 degree oven for 30 minutes one side, remove from oven and turn each piece over.
STOP HERE AND MAKE **QUINOA FILLING WHILE SQUASHES BAKE!
Bake squashes for additional 30 minutes, again turn squash over so the bowl side of squash is up. If there are veggie juices in the olive oil drippings add to the Quinoa stuffing. Now, fill the squash bowls with Quinoa mixture. Bake an additional 5 minutes.
This is a good time to sprinkle the squashes with the Amazing Herbes for a super accent, if you have it.
**QUINOA FILLING, in a small pot boil 2 cups water, or veggie stock. Add 1 cup Quinoa and gently simmer for about 10 minutes, remove from heat and add, ginger, peas, a little olive oil, salt/pepper if desired. More veggies of your choice if desired!
Set aside for an additional 5 minutes – ready to stuff Squash Bowls.
ADD MEAT IF YOU LIKE, for flavor or a heartier meal. My suggestion would be finely ground pork, pan sautéed. Cook pork (1/2 #) and crumble and then add whole sage leaves (8-10)cooked in pork drippings until golden brown. With slotted spoon remove pork and sage and sprinkle over top of the squash bowls! ENJOY!
Inspiration; IT’S FALL! Looking for a smooth wonderful indulgence that will drive with me from October through January! Started pondering what I could put in a thermos for a very special Picnic Hamper I am preparing for friends. I love Hot Chocolate, (no too soft!) , love Hot Coffee, (no too tart), but when I tried my hand at a Steaming WHITE HOT CHOCOLATE AND PLAYED WITH PUMPKIN AND PUMMULL, well JUST RIGHT! So create this for a special treat for your family and friends, or pack this with your throw and thermos in the car and drive it special! But be careful Goldilockses’, be sure to grab the thermos and run!!!! ENJOY!
From the Kitchen of Terri Bergman
White Hot Chocolate with Pumpkin and Pummull Spice
SERVES: 10 LEVEL: Presto!
INGREDIENTS Base 1 (14oz) can sweetened condensed milk 6 to 8 C whole milk (depending on how much you want) 2 C White Chocolate Chips (15oz) can pumpkin purée 1 Tbsp Pummull Spice (cinnamon blend) 1 Tbsp Cocoa Powder 1 tsp vanilla extract
For the Garnish: 1.5 C Heavy Cream (for whipping) ¼ C confectioners sugar Pummull Spice shakes!
DIRECTIONS In a heavy stock pot, combine the condensed milk, regular milk, White Chocolate chips, pumpkin purée, Pummull Spice, cocoa powder and vanilla extract. Slowly warm on medium heat and continue to watch and whisk until choc chips are melted and very warm. Try not to let boil, or stay on high heat once choc chips have melted. * You can prepare this in a crock pot if desired, high for 1.5 hours and then reduced to warm (you need to watch and whisk occasionally).
For the Garnish Whip the heavy cream until creamed peaks form, add confectioners sugar and a spindle of Pummull Spice and whipped until a little stiffer.
I love to top with lots of whipped cream and a finish shake of Pummull Spice.
Tips: if you have any left over it is heavenly in your hot coffee! Will keep refrigerated for 5 days.
INGREDIENTS Base 2 5 pound whole chickens, often sold in 2 packs
For the Filling/Cavity: 1-2 Lemons quartered
For the Seasoning: 4 Tbsp Amazing Rub (2 front/2 back) 2 Tbsp of Amazing Herbes (herb blend Mediterranean) 2 Tbsp of softened butter
For the Sauce: 2-3 cups chicken stock 1 Tbsp of corn starch
DIRECTIONS Rinse and dry 2 whole chickens. Take the quartered fresh lemons and place in cavity. In a large shallow roaster, place the chickens fronts facing down and season with butter, Amazing Rub and Amazing Herbes.
*If you like this is a great place and time to roast potatoes, squash and whole onions at the pan bottom!
Set oven hot to 375 degrees and convention if you have that option.
Roast uncovered for 35 minutes.
The backs should be browned and at this point, turn chickens front side up, use a little butter or oil to brush on fronts, and sprinkle with Amazing Rub.
Bake 30 minutes in the still hot oven (375) and then reduce the heat to 325 degrees and continue to cook for 40- 60 additional minutes, covered with foil. That’s about a 2 hr cook time, but I like roasted chicken falling apart tender – and that is what this timing delivers! Let your oven do the work!
Remove from oven, set for 10-15 minutes, the juices make a great sauce, remove top oil/fat, add stock, bring to slow boil, add ½ cup water and corn starch. Should be nice and smooth and very flavorful!
If you want to get decadent you could add wine or cream –
This is a fun way to make a meal for now, and have a glorious spare for chicken salad, fajitas, soup, pot pie…I could go on and on! ENJOY!
These Walnuts (using English or Black Walnuts) are perfectly coated, a little sweet, a little spicy, with a delicious crunch! Use for a salad, YES – on their own, delicious! (Make for gifts!)
WARNING; Absolutely addictive!
From the Kitchen of Terri Bergman
The Amazing Sweet n’ Savory Spiced Nuts
SERVES: 8-10 LEVEL: Presto!
INGREDIENTS Base 4 Cups Walnuts whole or halves Sauce 4 tablespoons of the Amazing Rub 2-3 tablespoons of Brown Sugar, optional for sweeter taste 1 large egg white
DIRECTIONS Parchment Sheet and baking spray
Preheat oven to 350 Convection, place parchment paper on a sheet pan with baking spray.
Whisk egg white in a large bowl until frothy then add and coat walnuts. Add Amazing Rub and any additional brown sugar desired and toss to coat.
Spread nut mixture in 1 layer in sheet pan. Bake, stirring once or twice, until dry and well toasted, about 20 minutes total time. Loosen nuts from pan, then cool completely. ENJOY!
WATCH FOR THESE AMAZING SWEET N’ SAVORY NUTS coming soon on the Kitchensbounty.com Shop ( 8.8oz bags)!
So I love creamy, indulgent Carbonara. It simply takes 10-15 minutes and it is always a meal that screams “Hey, reward yourself” That’s exactly what I did for family today. Simple ingredients and big on delicious – here goes!
From the Kitchen of Terri Bergman
Carbonara Presto with Amazing Herbes
SERVES: 8 LEVEL: Presto
FOR THE BASE 1 lb. of your favorite Angel Hair Pasta (the skinnier the better)
FOR THE FILLING 1 medium onion very finely chopped ½ Pound finely chopped ham or bacon 1 Tbsp of Olive Oil 1 tsp finely minced garlic 1 Tbsp Amazing Herbes 1 cup green peas
FOR THE SAUCE 2 eggs 2 egg yolks 1 cup half/half cream 1 tsp Amazing Heat 1 cup grated Parmesan cheese 1 cup reserved Pasta Water 2 Tbsp of butter ½ tsp black pepper
FOR THE GARNISH (optional) Shredded basil leaves Chopped parsley Grated parmesan
DIRECTIONS Cook pasta in large pot of boiling water with 1 Tbsp salt until al-dente. Reserved 1 cup pasta water and strain pasta (keep warm/set aside)
In large skillet or open Dutch oven kettle, sautéed minced onion, ham/bacon (Olive Oil if using ham), minced garlic, Amazing Herbes cook until soft and fragrant, add peas to heat well.
Meanwhile for sauce, add egg yolks, eggs, cream, Amazing Heat seasoning, cheese – beat together until very smooth. You will take large skillet with ham ect. off the burner, add strained pasta– again, off heat add the egg/cream mixture and toss until glossy, creamy sauce forms – use the reserved Pasta Water/butter until a consistency that is perfect for you! Creamy smooth! Serve generous serving in a pasta bowl and finish with a little grated Parmesan, garnish with basil and parsley.
A slight tartness, countered just right with bursting seasonings.
From the Kitchen of Terri Bergman
GREEN GODDESS YUM-YUM DRESSING
SERVES: 12+ LEVEL: Presto!
INGREDIENTS 1 C Yogurt (Greek yogurt plain) 2 C Mayonnaise 2 Tbsp Dijon Mustard 1 ½ Tbsp Amazing Herbes
To Blend: ½ bunch Green Onions rough chopped 1 C Parsley ½ small cucumber unpeeled, chopped 1/3 lemon juiced ¼ C water Salt (approx ½ tsp) Black Pepper (approx ½ tsp)
DIRECTIONS In a Glass Bowl add yogurt, mayo, mustard, Amazing Herbes and Amazing Heat (to taste), set aside.
In Bullet or food processor, blend green onions, parsley, cuke and water with lemon juice. Blend into green slurry.
Add blended greens into bowl with yogurt/mayo mix and whisk until smooth. Add salt and pepper to taste.
At this point you can up seasonings to your taste. Set in refrigerator to develop full flavors.
FOR THE BASE: It’s the best vanilla ice cream you can buy! 6-8 Large scoops!
INGREDIENTS Filling 4-6 Granny Smith Apples – peeled, cored and julienned 1-2 TBSPS Butter 1 tsp of Pummull Spice* Sauce ½ cup packed dark brown sugar ½ cup light corn syrup 1 tablespoon unsalted butter ½ cup dark rum ½ cup golden raisins
DIRECTIONS In a large skillet, melt butter and add julienned apples with 1 tsp Pummull Spice. Cook until a little golden and softened. Set aside in bowl. In same skillet combine the brown sugar and the corn syrup, butter and golden raisins. Stir until well blended and sugars melts. At this point you can add rum and reserved cooked apples. Set over medium-low heat. Stir until well combined a few minutes. (If desired you can reserve the rum for a flambé, pouring warmed rum over apples and sauce and lighting, until flame extinguishes, make sure you have skillet cover at skillet side to cover flames in need be.
Serve the sauce warm or at room temperature over the ice cream, you can garnish with whipped cream and a sprinkle of Pummull Spice if desired!
*The Kitchen’s Bounty PUMMULL SPICE is an exclusive Cinnamon Blend sold by the Kitchens Bounty! It includes a blend of the finest Cinnamon, with Ginger, Nutmeg, Allspice, Cloves, Mace and Cardamon! WOW!
The walnuts are falling along with the leaves…let celebrate with a fall flavored salad.
From the Kitchen of Terri Bergman
Hilltops Black Walnut Salad
SERVES: 6 LEVEL: Presto!
INGREDIENTS Apple Balsamic Dressing: 1/2 cup Olive Oil ¼ cup Apple Cider ¼ Balsamic Vinegar 2 Tbs pure maple syrup ¼ tsp Pummull Spice Salt/Pepper to taste Salad Mix: 10 cups of torn red oak lettuce 2 Granny Smith apples, peeled, cored, cut into matchstick-size strips 6 Stilton or Goat cheese rounds/slices 1 Tbls Amazing Rub (for Black Walnuts) ½ c *Spicy Candied Black Walnuts, broken (to candy*dip in egg white wash, roll lightly in Amazing Rub and baked in hot oven for 5-7 minutes
DIRECTIONS FOR DRESSING: Whisk apple cider, maple syrup, balsamic vinegar in medium bowl to blend. Gradually whisk in oil until mixture thickens. Season to taste with Pummull Spice, salt and pepper. (Dressing can be prepared 3 days ahead. Cover and refrigerate. Re-whisk before using.)
FOR SALAD:Toss greens, apples, walnuts in large bowl to combine. Toss with enough dressing to coat. Divide salad equally among plates. Garnish with Stilton or goat cheese round, a few walnuts.
Inspiration is the Bounty of Fall, glorious purple eggplants!
You pick you favorite vegetable; our favorites are Eggplant, Cauliflower, Zucchini and Butternut Squash! For a meatless meal that is loaded with goodness and delicious taste, the Amazing Rub makes it easy to bring the best taste to the table with “Roasted Veggie Parmesans”.
From the Kitchen of Terri Bergman
The Amazing Eggplant Parmesans
SERVES: 6-8
INGREDIENTS 1 Large Eggplant 1 Tbls Balsamic Vinegar 2 tsp of The Amazing Rub Olive Oil 1 cup Pizza or Marinara Sauce 1 Tbsp Amazing Herbes 1 cup Mozzarella cheese +/- Brie Slices ½ cup Parmesan cheese Basil leaves (optional) Roasted Red/Yellow Peppers and Mushrooms, optional
DIRECTIONS Prepare by rinsing the Eggplant (we don’t peel), and slicing into 6- 8 ¾” thick slices. Line a cookie sheet with Parchment Paper or spray with a oil spray (we do both). Place Eggplant slices on sheet and brush each side with balsamic vinegar. Sprinkle the eggplant on both sides with the 2 full teaspoons of The Amazing Rub Seasoning – set aside and let rest for *30- 60 minutes. (*if you have the time this will enhance flavor, but can be prepared right away) THE RUB CARMELIZES AND ENRICHES TASTE!
Bake in 400 degrees oven for 15 minutes, then remove and turn slices…bake another 10-15 for a golden browned vegetable slice. AddThe Amazing Herbes to the one cup of sauce divided equally on all eggplant slices, top with mozzarella and parmesan cheese.
If you have roasted peppers and mushrooms these are a great additional topper (prepared the same way, balsamic vinegar, Amazing Rub, and a little Olive Oil)
Bake topped eggplant slices 5-7 additional minutes in oven, remove. Optional if in season – garnish with fresh Basil leaves if desired. Enjoy!
