Delicata Squash with Pears

Posted on October 17, 2014 by admin
Chili-Sugar Delicata Squash with Pears
Serves 4
Do food allergies create dinnertime challenges in your kitchen? No longer! Tracy Stuckrath is one of the 15 million Americans with food allergies, so she speaks from personal and professional experience. A certified event planner, Tracy founded Thrive! Meetings and Events and through her services, is changing the hospitality industry—and the health of our nation—one event at a time. She'll lead two seasonal cooking classes this quarter at The Cook's Warehouse -including one on October 22 on Safe Halloween Treats - where she will share recipes and tips on eating allergy-free this fall and beyond. Today she shares this exciting fall recipe. Pears and delicata squash tossed with agave nectar, chili powder and bacon is a delectable combination. To make this vegetarian, omit the bacon and toss the squash and pears with the agave nectar and chili powder during the last 5 minutes of roasting.
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Prep Time
30 min
Cook Time
40 min
Total Time
1 hr 10 min
Prep Time
30 min
Cook Time
40 min
Total Time
1 hr 10 min
Ingredients
  1. 1 lb. delicata squash (about 1 large)
  2. 2 med ripe but firm pears, sliced
  3. 2 tsp. extra-virgin olive oil
  4. 1/4 tsp. salt
  5. 1/4 tsp. freshly ground pepper
  6. 2 slices bacon
  7. 2 Tbsp. water
  8. 1 Tbsp. agave nectar
  9. 1 tsp. chili powder
Instructions
  1. Preheat oven to 425°F.
  2. Cut squash in half lengthwise; scoop out the seeds. Cut crosswise into 1/4-inch slices.
  3. Toss in a large bowl with pears, oil, salt and pepper.
  4. Spread pears and delicata on a large baking sheet.
  5. Roast until just tender, stirring once or twice, 20 to 25 minutes.
  6. Meanwhile, cook bacon in a large nonstick skillet over medium heat until crisp, 4 to 6 minutes.
  7. Transfer to a paper towel-lined plate.
  8. Discard all but 2 teaspoons fat from the pan.
  9. Over medium heat, stir in water, brown sugar and chili powder.
  10. Add the squash and pears; toss to coat.
  11. Crumble the bacon on top.
Notes
  1. This recipe is (GF, DF, EF, SF, NF, PF, ShF, FF, V & Vg (w/o bacon)
Adapted from Adapted from EatingWell, November/December 2010
Adapted from Adapted from EatingWell, November/December 2010
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Healthy Buffalo Chicken Dip

Posted on October 13, 2014 by admin
Buffalo Chicken Dip
Serves 6
Football season is a fun time to gather with friends and cheer on your favorite team. But if you're trying to eat healthy, a lot of tailgating favorites can easily derail those best intentions. Blogger and author Lisa Cain comes to the rescue with her new cookbook and this crowd pleasing recipe!
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Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Ingredients
  1. 1 boneless chicken breast (about 10 ounces), cooked and shredded
  2. 5.3 ounces (one small container) non-fat plain greek yogurt
  3. 4 ounces Neufchatel cheese (reduced fat cream cheese)
  4. ½ cup grated cheddar
  5. 1/3 cup buffalo sauce (such as Frank’s Red Hot)
Instructions
  1. Mix chicken breast, Greek yogurt, Neufchatel cheese, cheddar, and buffalo sauce in a saucepan. Heat until cheese is melted and mixture is hot. Serve immediately.
  2. Serve with celery sticks.
Notes
  1. For one half cup serving = 156 calories, 7.2 g fat, 3.6 g saturated fat, 1.8 g carbohydrates, 1.7 g sugar, 20.5 g protein, 0 g fiber, 271 mg sodium, 4 Points+
  2. Reprinted with permission from Snack-Girl.com
Adapted from Snack Girl to the Rescue
Adapted from Snack Girl to the Rescue
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Skillet Cornbread

Posted on September 25, 2014 by admin
Skillet Cornbread with Fresh Roasted Corn
This recipe is one of our favorites from the Big Green Egg cookbook! No need to pack up your grill for the season - fall and winter are some of the best times to fire up your EGG! And because it works just like a convection oven, it bakes a pan of cornbread just as well as it grills a steak or smokes a rack of ribs! Take the old-fashioned Southern route by baking this cornbread in a well-seasoned iron skillet. You can also use a baking dish or muffin pan (without paper liners); just be sure to adjust the cooking time. This recipe includes fresh roasted yellow corn and heavy cream, producing a very rich and moist cornbread. Though it can be served alongside any number of dishes, we love it with a piping hot bowl of chili or vegetable soup while watching the game.
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. 2 cups all-purpose flour
  2. 1 Tablespoon baking powder
  3. 1 teaspoon kosher salt
  4. 1 cup stone-ground yellow cornmeal
  5. 1/2 cup granulated sugar
  6. 3 large eggs, beaten
  7. 8 Tablespoons unsalted butter, melted
  8. 2 cups heavy cream
  9. 1 1/4 cups roasted yellow corn kernels (about 2 ears)
Instructions
  1. Set the EGG for indirect cooking with the convEGGtor (plate setter), legs down.
  2. Preheat the EGG (or your oven) to 425* F
  3. Sift the flour, baking powder and salt together in a medium bowl. Using a wooden spoon, mix the cornmeal, sugar, and eggs in another medium bowl and stir well. Add the flour mixture to the cornmeal and continue stirring until completely blended. Add the butter, cream, and corn kernels and continue to mix until smooth. chopped or smooth. Season to taste with additional salt.
  4. Pour the batter into the skillet and, using a spatula, spread the batter evenly in the dish. Place on the convEGGtor and close the lid of the EGG. Bake for 35 minutes, or until golden brown and an inserted toothpick comes out clean. Remove the pan from the EGG adn let cool for 10 minutes before cutting.
Notes
  1. Copyright 2009 Andrews McMeel Publishing, LLC, "Big Green Egg Cookbook". Recipe used with permission
Adapted from Big Green Egg Cookbook
Adapted from Big Green Egg Cookbook
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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