Adventures Recipes

Tuesday, September 19, 2006

Spicy Pumpkin Cheesecake Bars

Spicy Pumpkin Cheesecake Bars
recipe coutesy of Jewel - CLBB
1 cup packed brown sugar
1/2 cup butter, softened
2 cups Bisquick baking mix
1 cup finely chopped pecans
1/4 tsp allspice
1/8 tsp ground clove
1/4 tsp nutmeg
1 pinch ginger
12 oz cream cheese (1.5 packages), softened
1/2 cup brown sugar
1/4 cup sugar
3 eggs
3/4 cup canned or fresh pumpkin puree
1 1/2 tsp vanilla
1/2 tsp nutmeg
3/4 tsp cinnamon
3/4 tsp ground ginger
1/8 tsp ground clove

1. Preheat oven to 350*. Generously grease 13" x 9" pan. Cream brown sugar and margarine. Add allspice, clove, nutmeg and ginger. With electric mixer on low, add Bisquick and nuts until mixture is crumbly. Reserve two cups. Press remaining mixture in pan with fingers. Bake 10 minutes.
2. Whisk cream cheese in electric mixer until smooth. Add sugars, eggs, pumpkin, vanilla, nutmeg, cinnamon, ginger and clove and mix well until smooth. Pour mixture over crust in pan, and sprinkle with remaining two cups of crust mixture. Bake until center is set and top is golden, about 30 minutes. Cool completely before cutting, serve well-chilled.

Garlic Harvest Soup

Garlic Harvest Soup
recipe courtesy of Jewel, CLBB

1 lb stew meat, diced
30-40 cloves garlic, peeled & trimmed (depends on size, need 1 cup garlic puree)
2 cups onion, chopped
2 cups celery, chopped
2 cups carrot, chopped
2 cups fresh mushrooms, chopped
2 tsp olive oil, divided
4 cups water, divided
9 cups low-sodium beef broth
3/4 cup barley
1/2 cup wild rice
1/3 cup low-sodium soy sauce
1 tsp dried thyme
1 1/2 tsp black pepper

In large Dutch oven or soup pot heat 1 tsp olive oil and brown stew meat, about 3-5 minutes. Remove from pan and set aside, wipe pan with paper towel. Add 2 cups water and garlic cloves, simmer over low heat for 15 minutes. Remove cloves with slotted spoon and set aside. Add remaining 2 cups water, beef broth, barley and wild rice, and bring to a boil. Lower heat to low and simmer for 15 minutes. While grains cook, puree garlic and remaining tsp of olive oil in food processor, blender or with potato masher until smooth. Add garlic puree to broth along with the beef, onion, celery, carrots, mushrooms, soy sauce, thyme and black pepper. Cover and simmer until beef and grains are tender, about one hour. Yield 20 cups, Serving size: 2 cups.

Monday, September 18, 2006

Plum Tart

Plum Tart
adapted from Food Network, Ina Garten
2 cups all-purpose flour
3/4 cup finely chopped walnuts
3/4 cup light brown sugar, lightly packed
12 tablespoons cold unsalted butter (1 1/2 sticks), diced
1 egg yolk
2 pounds firm, ripe Italian prune plums, pitted and quartered lengthwise

Preheat the oven to 400 degrees F.

Combine the flour, walnuts, and sugar in a large bowl. Add the butter and the egg yolk. Mix, either by hand or with an electric mixer, until crumbly.

Press 1 1/2 cups of the crumb mixture in an even layer into the bottom and sides of a 9 1/2-inch springform or tart pan. Arrange the plums in the pan, skin side down, to form a flower pattern; begin at the outside and work your way in.

Sprinkle the rest of the crumb mixture evenly over the plums. Bake the tart for 40 to 50 minutes, or until it's lightly browned and the plum juices are bubbling. Remove from the oven and cool for 10 minutes. Remove from the pan and transfer the tart to a flat plate. Serve warm or at room temperature.

Wednesday, September 06, 2006

Pumpkin Butter

Pumpkin Butter
adapted from Blue Ribbon Preserves
3 1/2 cups canned pumpkin
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
4 cups granulated sugar
1 1/2 cups firmly packed light brown sugar
1/2 teaspoon unsalted butter
1 pouch (3-ounce) liquid pectin

1. In an 8-quart saucepan combine the pumpkin and the spices, stirring until smooth and well blended. Gradually stir in the granulated sugar and the brown sugar. Add the butter.
2. Over medium-low heat, heat the mixture, stirring constantly until the sugar is dissolved. Increase the heat to medium-high, and bring the mixture to a full rolling boil, stirring constantly. Stir in the fruit pectin pouch and return to a boil, stirring constantly and boil for 1 minute. Remove from heat, skim off any foam.
3. Ladle the hot butter into hot jars, leaving a 1/4-inch headspace. Wipe the jar rims and threads with a clean, damp, lint-free cloth. Cover with hot lids and bands. Process in a 200ºF (93ºC) water bath for 10 minutes.

YIELD: (6) 1/2 pint jars

Tuesday, September 05, 2006

Black Bean and Chorizo Chili

Black Bean and Chorizo Chili
adapted from Cooking Light

2 chipotle chiles in adobo sauce, from a (7-ounce) can
Cooking spray
2 1/2 cups chopped onion, divided
2 larges red bell peppers, chopped
5 garlic cloves, minced
3 links Spanish chorizo sausage, diced (about 6 1/2 ounces)
1 1/2 tablespoons chili powder
1 tablespoon ground cumin
1 1/2 teaspoons dried oregano
1 tablespoon fresh lime juice
1/8 teaspoon ground cinnamon
3 (15-ounce) cans black beans, drained
3 (14-ounce) cans whole peeled tomatoes, undrained and chopped
1 (8 1/2-ounce) can no-salt-added whole-kernel corn, drained
1 1/2 ounces semisweet chocolate, chopped
3/4 teaspoon salt
1/2 teaspoon black pepper
3/4 cup fat-free sour cream
Baked tortilla chips (optional)

1. Remove 2 chiles from can; finely chop, reserving remaining chiles and sauce for another use.
2. Heat a large Dutch oven coated with cooking spray over medium-high heat. Add chiles, 1 3/4 cups onion, bell peppers, garlic, and chorizo; sauté 5 minutes or until tender. Add chili powder and next 7 ingredients (chili powder through corn), stirring to combine. Bring to a boil. Reduce heat, and simmer, covered, 30 minutes, stirring occasionally. Remove from heat; stir in chocolate, salt, and black pepper.
3. Ladle 1 cup chili into each of 12 bowls. Top each serving with 1 tablespoon sour cream and 1 tablespoon onion. Serve with tortilla chips.

Sunday, September 03, 2006

Marinated Tomatoes

Marinated Tomatoes
adapted from Paula Deen, Food Network

3 tablespoons chopped fresh parsley leaves
1 tablespoon sugar
1 1/2 teaspoons garlic salt
1 1/2 teaspoons seasoned salt
1/2 teaspoon freshly-ground black pepper
3/4 teaspoon dried thyme (I used fresh)
3/4 cup vegetable oil
1/2 cup red wine vinegar
4 large tomatoes - (to 6), each cut 6 wedges
2 green onions - (to 3), chopped (I forgot to add these!)

1. Combine all ingredients, except tomatoes, in a large measuring cup or mixing bowl. Whisk well.
2. Place tomatoes in a resealable plastic bag and pour marinade over. Marinate at room temperature for up to 2 hours, turning the bag occasionally.
3. This recipe yields 6 to 8 servings.