Radio Given Recipes - November 2020

Radio Given Recipes November

SAUSAGE AND BUTTERNUT SQUASH SKILLET SUPPER (From rachaelrayshow.com) 11-6-21 Top of page

2 tbsps. olive oil
2 lbs. good-quality fresh Italian sweet sausage, casings removed
A fat handful sage (2 tbps. finely chopped and 2 tbsps. coarsely chopped)
1 tsp. fennel seed
1/4 tsp. ground cloves or ground allspice
coarsely ground black pepper
1 1/2 lbs. butternut, cheese or red kuri squash, peeled, seeded and cut into 1-inch cubes
1 large onion, chopped
4 cloves garlic, sliced
1 small fresh Fresno or red jalapeño chile pepper, finely chopped or 1 tsp. crushed red pepper
1/4 tsp. freshly grated nutmeg
salt
1/2 cup chicken stock

In a large skillet with a lid, heat the olive oil, two turns of the pan, over medium-high. Add the sausage and cook, breaking into large pieces with the back of a spoon. Add in sage, fennel seed and ground cloves or allspice. Cook until browned, about 6 minutes. Add the squash, onion, garlic, chile and nutmeg; season with salt and pepper. Cook, stirring occasionally, until the vegetables begin to soften, 2-3 minutes. Add the stock and cover. Reduce the heat to medium-low and simmer, stirring occasionally, until the squash is tender, 18-20 minutes.

ALMOND BUTTER & BERRY FILLED CRESCENT ROLLS (From barneybutter.com) 11-6-21

1 can of large-sized crescent rolls (1 standard sized can Pillsbury Grands)
1/2 cup of Barney Butter Bare Smooth Almond Butter
1/4 cup of strawberries, finely diced
1/4 cup of blueberries, each cut in half
cinnamon

Pre-heat your oven to 375°. Unroll the can of dough and separate out each roll. Taking each individual crescent roll, gently stretch out the wider end of the triangle so that there is more space to lay the berries. On the larger half of each roll (the part that you stretched out a bit), spread 1 tablespoon of the almond butter and top with roughly 2 tbsps. of the berries. Sprinkle each roll with a bit of cinnamon. Take the 2 triangle corners at the wider end of the roll and fold them into the center, over top of the berries. Now roll the entire thing towards the final corner (like you would a regular crescent roll). The key is to fully enclose the berries inside of the roll. Place the rolls on a lightly greased baking dish and bake until the outside of the rolls are a nice golden brown, about 12 to 15 minutes. Serve immediately.

ALMOND BUTTER CHOCOLATE CHIP COOKIES (From barneybutter.com, Talked about, not given) 11-6-21

1 cup Barney Bakery almond flour
1/3 cup coconut flour
1/2 tsp. fine sea salt
1/2 tsp. baking powder
3/4 tsp. baking soda
1/4 cup coconut oil, at room temperature (not melted, just softened)
1/3 cup pure maple syrup
1/2 cup Barney Butter Smooth Almond Butter
1/2 cup vegan chocolate chips, roughly chopped (we like Enjoy Life brand a whole lot)

Preheat the oven to 350°. Line a baking sheet with parchment paper. In a large bowl, sift together the flours, salt, baking powder, and baking soda. In the bowl of an electric mixer, fitted with the paddle attachment, cream the coconut oil, maple syrup, and almond butter on high until smooth. Add the flour mixture to the almond butter mixture and stir until just combined. Fold in the chocolate chips. Scoop out the dough by rounded tablespoon and roll into a small ball using your hands. Place the dough balls onto the prepared baking sheet and lightly press down into each one of them using the palm of your hand. This will help flatten the cookies, as they do not spread during baking. Bake for 10 minutes or until lightly golden brown. Let cool slightly on the baking sheet before transferring to a wire rack to cool completely. Makes 2 dozen cookies.

MEXICAN QUINOA (From allrecipes.com) 11-6-21

1 tbsp. olive oil
1 cup quinoa, rinsed
1 small onion, chopped
2 cloves garlic, minced
1 jalapeno pepper, seeded and chopped (Optional)
1 (10 oz.) can diced tomatoes with green chile peppers, undrained
1 envelope gluten-free taco seasoning mix
2 cups low-sodium chicken broth
1/4 cup chopped fresh cilantro

Heat olive oil in a large skillet over medium heat; cook and stir quinoa and onion in the hot oil until onion is translucent, about 5 minutes. Add garlic and jalapeno pepper to quinoa mixture and cook until garlic is fragrant and slightly softened, 1 or 2 more minutes. Mix undrained can of diced tomatoes with green chiles, taco seasoning mix, and chicken broth into quinoa mixture. Bring to a boil, reduce heat to medium-low, and simmer until liquid has been absorbed, 15 to 20 minutes. Stir in cilantro.

ONION-BRAISED BEEF BRISKET (From onceuponachef.com) 11-13-21 Top of page

5-6 pound first-cut (or flat-cut) beef brisket, trimmed so a thin layer of fat remains in some spots (do not over trim!)
1-1/2 tbsps. kosher salt
1 tsp. ground black pepper
2 tbsps. all-purpose flour (okay to substitute matzo cake meal for Passover)
3 tbsps. vegetable oil
8 medium yellow onions, peeled and sliced 1/2-inch thick
3 tbsps. tomato paste
3 cloves garlic, roughly chopped
6 carrots, peeled and sliced into large chunks on a diagonal
Handful fresh chopped parsley, for garnish (optional)

Set an oven rack in the middle position and preheat the oven to 350°. Season the brisket on both sides with the salt and pepper. Lightly dust the brisket with the flour, then shake and turn to coat evenly. Heat the oil over medium-high heat in a heavy flameproof roasting pan or ovenproof enameled cast-iron pot just large enough to hold the brisket and carrots snugly. Add the brisket to the pan and sear on both sides until crusty brown areas appear on the surface, 5 to 7 minutes per side. Transfer the brisket to a platter, then add the onions to the pot and stir constantly with a wooden spoon, scraping up any browned bits stuck to the bottom of the pot. Cook until the onions are softened and golden brown, about 15 minutes. (If browned bits stick to the bottom of the pan and start to burn, add a few tablespoons of water and scrape with a wooden spoon to release them.) Turn off the heat and place the brisket, fatty side up, and any accumulated juices on top of the onions. Spread the tomato paste evenly over the brisket, then scatter the garlic and carrots around the edges of the pot. Cover the pot very tightly with aluminum foil (preferably heavy-duty or two layers) or a lid, then transfer to the oven and cook for 1-1/2 hours. Transfer the brisket to a cutting board and, using an electric or very sharp knife, slice the meat across the grain into approximately 1/8 - 1/4" thick slices. Return the slices to the pot, overlapping them at an angle so that you can see a bit of the top edge of each slice. The end result should resemble the original unsliced brisket leaning slightly backward. Cover the pot tightly and return to the oven. Lower the heat to 325° and cook the brisket until it is fork-tender, 1-3/4 to 2-1/2 hours, or longer if necessary. The brisket is ready to serve with its juices, but it is even better the second day. (Note: If the sauce seems greasy, transfer the meat and vegetables to a platter and cover with foil to keep warm. Pour the sauce into a bowl and let sit until the fat rises to the top. Using a small ladle, spoon out the fat. Pour the skimmed gravy back over the meat.) Make-Ahead/Freezer-Friendly Instructions: The brisket can be made up to 3 days ahead of time and refrigerated. Reheat the brisket in a 300° oven until hot, about 45 minutes. The brisket also freezes well for up to 2 months; defrost in the refrigerator 2 days ahead of time.

PEANUT BUTTER PUMPKIN BREAD 11-13-21

3 cups sugar
1 15 oz. can solid pack pumpkin
4 eggs
1 cup vegetable oil
3/4 cup water
2/3 cup peanut butter
3 1/2 cups flour
2 tsps. baking soda
1 1/2 tsps. salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg

In a mixing bowl, combine sugar, pumpkin, eggs, oil, water and peanut butter. Beat well. Combine flour, soda, salt, cinnamon and nutmeg. Gradually add to the pumpkin mixture and mix well. Pour into 2 greased 9x5x3" loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks.

ALTON BROWN'S BRINED TURKEY (From foodnetwork.com) 11-20-21 Top of page

1 (14 -16 lb) whole turkey, frozen

For the Brine
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tbsp. black peppercorns
1 1/2 tsps. allspice berries
1 1/2 tsps. chopped candied ginger
1 gallon water, heavily iced

For the Aromatics
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
canola oil

2 to 3 days before roasting:

Begin thawing the turkey in the refrigerator or in a cooler kept at 38°. Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate. The night before you'd like to eat: Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining. Preheat the oven to 500°. Remove the bird from brine and rinse inside and out with cold water. Discard the brine. Place the bird on rack of roasting pan and pat dry with paper towels. Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil. Roast the turkey on lowest level of the oven at 500° for 30 minutes. Insert a probe thermometer into thickest part of the breast and cover the breast with a foil triangle. Then reduce the oven temperature to 350°. Set the thermometer alarm (if available) to 161°. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

ALTON BROWN'S BRINED TURKEY (From foodnetwork.com) 11-27-21 Top of page

1 (14 -16 lb) whole turkey, frozen

For the Aromatics
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
canola oil

2 to 3 days before roasting:

STUFFING WAFFLE TURKEY TACO 11-27-21

3 cups leftover stuffing
2 eggs
warmed leftover turkey and gravy
leftover cranberry sauce

Preheat waffle iron on high. Combine stuffing and eggs until well mixed. Place some of the mixture onto hot waffle iron and press down. Cook on high for 3 minutes. Turn down to medium high and cook 5 minutes. Remove from iron and repeat until mixture is gone. Top waffle with turkey, gravy, cranberries or any other leftovers.

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