Stuffed Baby Bell Peppers

30-35 baby bell pepper

½ cup bread crumbs

¼ cup grated Asiago

¼ cup shredded provolone

¼ cup finely chopped Vidalia onion

4 tablespoons extra virgin olive oil

1 clove garlic, minced

¼ cup chopped flat leaf parsley

Salt & pepper to taste

                                       

Pre-heat oven to 400 degrees F. Cut the tops of the peppers and remove any seed or membrane from the inside. Mix all the reaming ingredients in a bowl. Stuff peppers with mixture all the way to the bottom and leave a little space at the top for the stuffing to expand during cooking. Lay the peppers on a greased baking sheet. Bake for about 15 minutes then switch oven to broiler and allow the tops of the peppers to brown.  When the peppers have a little color remove from the oven and cool. Serve warm as an h'orderves.  

Butternut Squash Soup

1 tablespoons olive oil

½ cup chopped carrots

¾ cup chopped celery with the leaves

1 cup chopped cooking onion

5 cups cubed butternut squash

6 cups chicken broth

2 tablespoons grated ginger

½ teaspoons Fresh nutmeg

1 teaspoons cinnamon

1 teaspoons all spice

fresh black pepper and sea salt

sage leaves

2 tablespoons butter

In a large stockpot saute the carrots, celery, onions, and garlic in olive oil over medium heat. Lightly salt the sauteing vegetables to help them release their water. After about 5 minutes the veggies should become translucent. Add the squash and saute for an additional 5 minutes.  Add the chicken broth so it covers the vegetable mixture by about half an inch. Add in the spices and simmer until the squash has softened, about 25 minuets depending on the size of the squash. Let the soup cool. When cooled transfer to a blender and puree until smooth and creamy. You can use an immersion blender here but I prefer a blender because I find I get a smoother richer texture. Once all the soup is pureed add it back to the pot and bring it back up to temperature. Taste to make sure the salt and pepper content is where you like it, I always add salt here. In a small pan heat up the butter over medium heat. Drop in the sage leaves and cook for about 2 minutes. Garnish you soup with a crispy sage leaf and brown sage butter. 

Homemade Granola

This is a basic granola recipe. Once you know how to make it choose your favorite nuts berries and seeds and experiment with the combinations. My favorite way to make this granola is with walnuts, flax seeds, and dried cherries. Another great combination is almonds, raisins, and cardamom. 

2 cups old fashion oats

1 cup nuts

½ seeds

1 cup dried fruit

½ cup dried coconut

1 teaspoon salt

1/3 cup coconut oil

extra oil to grease a cookie sheet

¼ cup brown sugar

¼ cup honey

1 teaspoon vanilla extract

In a large bowl toss together the first six ingredients. Grease a cookie sheet and preheat the oven to 325 degrees F.  In a small pot boil the oil, brown sugar, and honey until it becomes frothy and light in color. Stir constantly with a wooden spoon to make sure the sugar does not burn. Once the mixture has boiled for about 3 to 5 minuets and is lighter in color turn of the heat and add the vanilla. Toss the dry ingredients as well as possible in the oil sugar mixture and spread out evenly on the cookie try. If it is not too hot use your hands to spread it out and coat as much of the dry ingredients as you can. Bake for about 30 minutes or until golden brown. Stir occasionally about every ten minutes while it is cooking.  Remove from the oven and let cool. I cool mine over night in the oven. When you take it out of the oven the granola will still be soft. Once it has cooled it will harden. Store in a dry place. 

Cold Brussels Sprout Salad

Salad

1 lb. Brussels sprouts trimmed and shaved

2 large apples cored and cubed

1 cup roasted chopped walnuts

½ teaspoon red pepper flakes

½ cup crumbled blue cheese

Dressing

1/3 cup olive oil

¼ cup apple cider vinegar

Salt and fresh black pepper

Whisk the dressing together in a large serving bowl. Toss all the ingredients save the blue cheese. Add the cheese right before serving at room temp. Add bacon as another option. 

Fall is here and so is Apple Crisp

5 cups peeled apples 
sliced about an inch thick

¾ cup sugar

¾ cup flour

1 ½ teaspoon cinnamon

¼ teaspoon salt

¼ lb butter

1 lemon wedge

Pre-heat oven to 350 degrees F. Line a baking dish with apples and sprinkle lemon juice over the top. If the apples seem dry to you also sprinkle a little water. In a separate bowl, combine the dry ingredients. Cut the butter into the dry ingredients and then rub the butter in with fingers until there is a course, crumbly, sandy feel. You can also do this step in a food processor. Top the apples with this mixture until apples are completely covered. Bake for 30 minutes. The top should be golden brown and the apples should be fork tender when finished.