Saturday, October 29, 2011

Apple Cinnamon Fritters

Here is another way to utilize all those apples that you picked at the apple orchard. So fluffy and yummy, you can't just have one!
You will need:
Vegetable oil for frying
1 1/2 cups of all-purpose flour
2 tsp. of baking powder
1/2 tsp. of salt
1 tsp. cinnamon
4 Tbs. sugar
2 eggs, beaten
1 tsp. of vanilla extract
2/3 cup of milk
3 cups of chopped apples
1/3 cup of powdered sugar
1/3 cup of caramel, optional

Fill a heavy pot with about 3 inches from the bottom with vegetable oil. Heat the oil to 350 degrees Fahrenheit.
In a medium bowl, whisk the flour, baking powder, salt, cinnamon and sugar until all combined. In another small bowl whisk the eggs, vanilla extract and the milk. Stir in the apples. Add the wet mixture to the dry ingredients. Stir just until all combined. Add tablespoons full (about 1/4 cup) of the batter to the hot oil. Fry until golden brown. Place on a papertowel to drain off the excess oil. Dust with the powdered sugar and serve warm. You can serve it with caramel. Enjoy!

Sunday, October 23, 2011

Roasted Butternut Squash & Spinach Risotto

This recipe is great!! The risotto is so creamy and declicious with lots of flavor. You can make this a vegetarian main dish or a side dish. Either way it's wonderful!
You will need:
3 lbs. of butternut squash, peeled & cubed into 1/2 inch pieces
4 Tbs. of extra virgin olive oil, divided
1 medium onion, chopped
2 tsp. salt
1 1/2 tsp. freshly ground pepper
1 1/2 cups of Arborio Rice
1 tsp. minced garlic
1/2 tsp. of cumin
1 tsp. of dried sage
1/3 cup of white wine
1/3 cup of grated parmigiano cheese
6 cups of organic chicken stock
6 cups of fresh baby spinach leaves or 10 oz. frozen spinach, thawed and squeezed to remove any liquid

Preheat the oven to 450 degrees Fahrenheit.
Place the squash cubes on a baking dish. Toss the squash with 2 Tbs. of olive oil, 1 tsp. salt and 1/2 tsp. of black pepper. Roast for about 20 minutes or until golden brown and tender. While the squash is in the oven, start the risotto.
Bring the broth to a simmer and keep at a low simmer. In a 4 quart saucepan, cook the onion in 2 Tbs. of olive oil. Stirring until softened, about 6 minutes. Add the rice, garlic, cumin and sage. Cook, stirring for about 3 minutes. Sir in the white wine. Cook for another 4 minutes. Stir in 1/2 cup of simmering broth and cook at a strong simmer, stirring frequently, until broth is absorbed. Continue simmering and adding broth 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is creamy- looking. About 20 minutes total. Stir in the spinach, parmigiano cheese, salt and pepper. Add the roasted squash cubes. Serve this immediately. Enjoy!