The Fajdich Times

Thursday, November 4, 2010

Pumpkin Scones with Pumpkin Butter

Pumpkin Scones

2 cups flour (this time I used whole wheat flour)

1/2 cup brown sugar

1/4 teaspoon allspice

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup cold unsalted butter

1/3 cup 2% milk

1/2 cup pumpkin (if canned, be sure there are no spice or sugar added)

1 teaspoon vanilla extract

Mix together flour, sugar, spices, baking powder, baking soda and salt in a large bowl. Cut butter into small pieces and cut into flour. Mixture should look like coarse crumbs. In a separate bowl mix together the pumpkin, milk, and vanilla. Add to flour mixture and mix until the dough comes together (don't over mix).

Transfer to a lightly floured surface and knead gently 3-4 times, and then shape/pat dough into a circle about 1 1/2 inches thick. Slice in half, and then cut each half into 4 equal pie shaped wedges, (I used a pizza cutter.)

Brush with egg glaze (1 egg beaten with 1 tablespoon milk or cream)

Bake in a 400 degrees oven for 20 minutes.

Pumpkin Spice Butter

1/4 cup (half a stick) butter, softened

1/4 cup pumpkin puree

1 tablespoon brown sugar

1 teaspoon cinnamon

1/8 teaspoon nutmeg

1/8 teaspoon allspice

Combine all and mix till creamy.

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Foodie Friday is presented by

"Designs by Gollum"

Visit her site for more fabulous recipes:)

Tuesday, November 2, 2010

What to do with the leftovers..........

Saturday I made "Company Pot Roast" from Ina Garten's Barefoot Contessa.....Back to Basics cookbook. It was amazing!! I ended up with a lot of leftovers, so...........I created this.

Company Pot Roast

Shepherd's Pie

I added some thawed frozen vegetables, cut up the meat, added the sauce and put the leftover mashed potatoes on the top. Baked it at 350 degrees for 35 minutes.

Don't you just love Ina's recipes.

Wednesday, October 27, 2010

Roasted Chicken and Butternut Soup

Roast butternut squash and onions

I used a rotisserie chicken

Roasted Chicken and Butternut Soup

Preheat oven to 425 degrees. In a roasting pan or rimmed baking sheet, toss together 4 bone-in, skin-on chicken thighs, (Iused a rotissery chicken) 1 medium butternut squash (about 2 1/2 pounds), peeler, seeded, and diced medium, 1 small yellow onion, diced medium, and 2 tablespoons extra-virgin olive oil; season with coarse salt and ground pepper. Arrange in a single layer and roast until squash and chicken are cooked through, about 30 minutes.

Transfer chicken to a plate and let cool. Transfer squash and onions to a medium pot and add 4 cups low-sodium chicken broth or water and 1/4 teaspoon each ground cumin and ground coriander. Bring to a simmer over medium-high. With a potato masher or back of a wooden sppon, mash the vegetables until soup is thick and chunky. discard skin and bones from chicken; cut meat into small pieces and add to soup. Stire in 1 to 2 tablespoons fresh lemon juice; season to taste with salt and peper. (I added cayenne pepper)

Parmesan Cheese Sticks

1/2 pkg. Pepperidge Farm puff pastry sheets (1 sheet)
1 egg
1 tbsp. water
1/4 cup grated parmesan cheese
black pepper

THAW pastry sheet at room temperature 30 min.
Preheat oven to 400 degrees
Mix egg and water.
Mix cheese and pepper.
UNFOLD pastry on lightly floured surface.
Roll into 14"x10" rectangle. Cut in half lengthwise.
Brush both halves with egg mixture.
Top 1 rectangle with cheese mixture.
Place remaining rectangle over cheese-topped rectangle, egg-side down.
Roll gently with rolling pin to seal.
CUT crosswise into 28 (1/2") strips. Twist strips and place 2" apart on greased baking sheet, pressing down ends.
Brush with egg mixture.
BAKE 10 min. or until golden.
Serve warm or at room temperature.

Foodie Friday is presented by
"Designs by Gollum"
Visit her site for more fabulous recipes:)

Tuesday, October 19, 2010

Polenta with Corn and Chives

Recipe:

In a large saucepan, melt 1 tablespoon butter over medium-high. Add 1 cup frozen corn kernels and 1 teaspoon fresh chives. Cook, stirring occasionally, until corn is warmed through, about 1 minute. Add 1 cup whole milk and 1 1/2 cups water and bring to a boil. Slowly whisk in 1/2 cup fine yellow cornmeal. Cook, stirring constantly, until mixture is thick and creamy, about 6 minutes. remove from heat and stir in 1 tablespoon butter and 1/4 cup grated Parmesan. Season with coarse salt and ground pepper.

Serve immediately.

Serves 4