Cashew Chicken

So for lil' sis' encore performance we decided to work our way through Ms. Martha's cookbook which gives lots of options for the chicken eaters among us, especially those with minimal kitchen skills. I am particularly in love with the cashews in this, which give it a bit more of a dynamic texture when it could have fallen short.

Cashew Chicken

From: Everyday Food
1.5 lbs boneless, skinless chicken breast, cut into 1-inch cubes
1 tablespoon cornstarch
fresh ground salt and ground pepper
2 tablespoons vegetable oil
6 cloves garlic, minced
8 scallions, white and green parts separated, each cut into 1-inch pieces
2 tablespoons rice vinegar
3 tablespoons hoisin sauce
3/4 cup raw cashews, toasted

Toast Cashews: Spread them on a baking sheet, and cook in an oven heated to 350 degrees until golden and fragrant, about 10 minutes.
In a medium bowl, toss chicken with cornstarch until chicken is coated; season with 3/4 teaspoon salt and 1/4 teaspoon pepper.
In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Cook half the chicken, tossing often, until browned, about 3 minutes. Transfer to a plate.
Add remaining oil and chicken to skillet along with the garlic and white parts of scallions. Cook, tossing often, until chicken is browned, about 3 minutes. Return first batch of chicken to pan. Add vinegar; cook until evaporated, about 30 seconds.
Add hoisin sauce and 1/4 cup water; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in scallion greens and cashews. Serve immediately over white rice, if desired.

Pumpkin Whoopie Pies with Maple Cream Cheese Filling

Trick or Treat!! I had been thinking about making these pies again this fall, and almost let the season pass without them... That was, until me and the sis hit the mall yesterday and found a pumpkin shaped whoopie pie pan. Damn Crate and Barrel really gets you huh? These things are so good, I might have to make them again for Thanksgiving. But be forewarned, eating multiples happens before you know it.

Pumpkin Whoopie Pies with Maple Cream Cheese Filling

From: Brown Eyed Baker

For the Whoopie Pies:

3 cups all-purpose flour
2 tablespoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground ginger
½ teaspoon ground nutmeg
1 cup granulated sugar
1 cup dark brown sugar
1 cup canola or vegetable oil
3 cups chilled pumpkin puree (canned pumpkin)
2 eggs
1 teaspoon vanilla extract

For the Maple-Cream Cheese Filling:
3 cups powdered sugar
8 ounces cream cheese, at room temperature
4 ounces (½ cup) unsalted butter, at room temperature
3 tablespoons maple syrup
1 teaspoon vanilla extract

Preheat oven to 350 degrees F. Line baking sheets with parchment paper or a silicone baking mat. Or, if you're like me- bust out your brand spanking new whoopie pie pan.

In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg. Set aside.

In a separate bowl, whisk the granulated sugar, the dark brown sugar, and the oil together. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.

Gradually add the flour mixture to the pumpkin mixture and whisk until completely combined.

Use a small cookie scoop or a large spoon to drop a rounded, heaping tablespoon of the dough onto the prepared baking sheets, about 1 inch apart.

Bake for 10 to 12 minutes, making sure that the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. The cookies should be firm when touched. Remove from the oven and let the cookies cool completely on a cooling rack.

To make the filling, beat the butter on medium speed until smooth with no visible lumps, about 3 minutes. Add the cream cheese and beat until smooth and combined, about 2 minutes. Add the powdered sugar a little at a time, then add the maple syrup and vanilla and beat until smooth.

To assemble the whoopie pies: Turn half of the cooled cookies upside down. Pipe or spoon the filling (about a tablespoon) onto that half. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spread to the edges of the cookie. Repeat until all the cookies are used. Put the whoopie pies in the refrigerator for about 30 minutes to firm before serving. **note: the whoopie pie pan made ginormous pies, so I cut them in half and put the filling in between instead of using two separate pies for the top and bottom.

Naked Tomato Sauce

When Smitten Kitchen posted this recipe a couple of months ago, I had just snagged a case of tomatoes from the farmers market and was looking for a way to dress up some pasta. Deb makes a case for shocking the tomatoes to skin them, but I roasted them and they came out beautifully. I leave it up to you, but DO NOT mess with the infused olive oil- it will change your life. It takes me right to Mr. Smith's favorite tomato pie joint in PA. Although the recipe looks a bit long, it is fairly easy, but a bit time consuming. Perfect for a weekend, but probably a bit much for a week night. Enjoy!

Naked Tomato Sauce
Adapted From: Smitten Kitchen

3 pound plum tomatoes
3/4 teaspoon coarse salt
2 large cloves garlic, thinly sliced
Pinch of red pepper flakes
Small handful basil leaves, most left whole, a few slivered for garnish
1/4 cup olive oil
one box dried spaghetti
2 tablespoons unsalted butter

Heat your oven to 350 degrees. Slice the tomatoes in half and place them cut side up in a roasting pan. Drizzle with olive oil and a pinch of salt and pepper. Roast for 25-30 minutes until they are a bit wrinkled looking. Remove from oven and let them cool until you are able to work with them.

When they are cool enough, peel the skins off the tomatoes and scoop out the seeds with your fingertips into a small strainer set over a bowl. Ditch the seeds, reserve the juices. Crush the remaining tomato flesh with your hands and add them with the salt to a large saucepan (you’ll be adding the pasta to this later, so err on the big side) and turn the heat to medium-high.

Once the sauce has begun to boil, turn your heat down to medium-low and gently simmer your tomatoes for 35 to 45 minutes, mashing them more if needed. If they begin to look a little dry, add your strained and reserved tomato juices.

While the tomato sauce cooks, combine garlic, a few whole basil leaves, a pinch of red pepper flakes and 1/4 cup olive oil in a small saucepan. Heat them slowly, over the lowest heat so that they take a long time to come to a simmer. Once it does, immediately remove it from the heat and strain the oil into a small dish.

When the tomato sauce has been simmering for about 25 minutes, pasta water to a boil with a healthy helping of salt. Once boiling rapidly, cook your spaghetti until it is al dente, i.e. it could use another minute of cooking time. Reserve a half-cup of pasta cooking water and drain the rest.

Once your sauce is cooked to the consistency you like, stir in the reserved olive oil and adjust seasonings to taste. Add drained spaghetti and half the reserved pasta water to the simmering tomato sauce and cook them together for another minute or two. Add remaining pasta water if needed to loosen the sauce. Stir in the butter, if using, and serve immediately with slivered basil for garnish.

Chicken Stir-fry Wraps

Soooo.... with the lil' sis' return to Beantown, the kitchen has become a bit of a laboratory. You see, the sis is not so lingual in all things culinary so we're taking the time to add some recipes to her repertoire. This one brings back memories of our mom and her stir fry's, can be whipped up in minutes, and includes delicious lettuce wraps.
Chicken Stir-fry Wraps
Adapted From: Everyday Food

1.5 lbs boneless, skinless chicken breasts chopped into half inch pieces

fresh ground salt and black pepper

2 tablespoons olive oil

1 large onion, halved and thinly sliced

1 large red bell pepper, ribs and seeds removed and thinly sliced

3 garlic cloves, minced

1.5 teaspoons grated, peeled, fresh ginger

1/4 to 1/2 teaspoon red pepper flakes

3 tablespoons soy sauce

3 tablespoons rice vinegar

1.5 teaspoons cornstarch mixed with 1 tablespoon water

~12 lettuce leaves for wrapping the stir fry mixture in

Season the chicken with salt and pepper. In a large non-stick skillet, heat 1 tablespoon of the oil over high heat. Add half the chicken and cook through (about 4-5 minutes). Transfer cooked chicken to a clean plate and repeat with remaining half of raw chicken.

When all the chicken has been cooked, add the remaining tablespoon of oil to the pan, along with the onion and pepper. Cook until the onion is golden and tender (about 4 minutes).

Reduce the heat to medium and add the garlic, ginger, and red pepper flakes (1 minute).

Stir in the soy sauce, vinegar, and cornstarch mixture and remove from the heat. Add the chicken back into the pan with any rendered juices and toss to coat.

Serve in the lettuce cups.

Apple Crisp

A couple of weeks ago I had a huge craving for apple crisp, and low and behold, it took me 5 cookbooks to find a recipe! What's up with that? So I'm keeping this goodie here, and sending lil' sis out for ice cream to top it off.

Apple Crisp
From: Heart of the Home

4-5 medium apples, peeled and sliced

3/4 cup packed brown sugar

1/2 cup flour

1/2 cup oats

3/4 tsp cinnamon

3/4 tsp nutmeg

1/3 cup softened butter

Preheat oven to 375 degrees.

Butter a small baking pan and place sliced apples in pan.

Mix remaining ingredients and sprinkle over the apples.

Bake 30 minutes or until apples are tender and topping is golden brown.

Serve topped with your favorite ice cream or heavy cream.

Pumpkin Spice Granola

Now that the temperature has taken a dip below 70 here in Boston, I can turn my attention to my favorite season. Filled with pumpkin, squash, and apples, it almost makes me want to go back to school shopping, or maybe trick or treating..... whichever has more calories. This recipe has been a favorite of mine for a couple of years, and is usually made straight through until Memorial Day. Thanks for the recipe Annie!

Pumpkin Spice Granola
From: Annie's Eats
3 ½ cups rolled oats
2 ½ cups puffed rice cereal
2 tsp pumpkin pie spice
¾ tsp salt
¾ cup brown sugar
½ cup pumpkin puree
¼ cup applesauce
¼ cup maple syrup
1 tsp vanilla extract
1 ½ cups chopped nuts (walnuts)
1 cup dried fruit (cranberries)

Preheat the oven to 325°. Line a large baking sheet with parchment paper.
In a large bowl, combine oats and puffed rice cereal. In a medium bowl, whisk together the pumpkin pie spice, salt, sugar, pumpkin puree, applesauce, maple syrup and vanilla extract. Whisk until very smooth. Pour wet ingredients into dry ingredients and stir until the oat mixture is evenly coated. Spread on the prepared baking sheet in an even layer.
Bake for 30 minutes. Then turn over the granola using a large, wide spatula. Sprinkle the nuts onto the granola and bake for an additional 15 minutes, until crisp and golden. Depending on the size of your baking sheet, the center may not be fully dried if your granola layer is thick, so if necessary remove the edges of the cooked granola and let the rest cook until done, 10-15 more minutes. (Until the granola is a bit dry. It will continue to dry our as it cools so be careful not to over bake.)
Break up granola as desired and toss with dried fruit. Store in an airtight container and serve with your favorite yogurt.

Val's Squash

We're always looking for new ways to use up summer squash here, and my sister has been raving about this recipe since our mom first made it for her. I had no idea what to expect, but was IN. LOVE. within 2 bites, and had a baguette in the oven within 4 bites (to soak up all of the veggie goodness). Now run to the farmers market and grab all the summer squash and zucchini you can, before the pumpkins take over!

Sauteed Summer Squash

From: Val's kitchen

2 tablespoon Olive oil

4 small squash, mix of summer and zucchini, sliced 1/8" thick (a mandolin may help)

2 large tomatoes, peeled and chopped

1 red onion, chopped

3 cloves of garlic, minced

1/4- 1/2 chili pepper, de-seeded and minced (I love spice so I go a bit heavier so I leave it up to you)

1/2 teaspoon ground cumin

1 tablespoon cilantro, chopped

juice of 1/2 lime

salt and pepper, to taste

Heat oil over medium high heat and cook squash until tender (3-5 minutes). Add in tomatoes, onion, garlic, cumin, and chili pepper. Saute until everything is cooked through (5 minutes or so). Take off heat and add lime, cilantro, salt, pepper, and more cumin if needed.

Serve as a side dish, or heat up a baguette like I did and soak up all of the goodness!