From the kitchen…Fall Fare

Roasted Butternut Squash Salad with Warm Apple Cider Vinaigrette
2008, Barefoot Contessa Back to Basics, All Rights Reserved
Prep Time: 15 min  Cook Time: 28 min
Level: Easy  Serves: 4 servings

Ingredients
* 1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
* Good olive oil
* 1 tablespoon pure maple syrup
* Kosher salt and freshly ground black pepper
* 3 tablespoons dried cranberries
* 3/4 cup apple cider or apple juice
* 2 tablespoons cider vinegar
* 2 tablespoons minced shallots
* 2 teaspoons Dijon mustard
* 4 ounces baby arugula, washed and spun dry
* 1/2 cup walnuts halves, toasted
* 3/4 cup freshly grated Parmesan

Directions
Preheat the oven to 400 degrees F.
Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.

While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.

Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.

Mexican Chicken Soup
2006, Barefoot Contessa at Home, All Rights Reserved
Prep Time:15 min  Cook Time:50 min
Level:Easy  Serves: 6 to 8 servings

Ingredients
* 4 split (2 whole) chicken breasts, bone in, skin on
* Good olive oil
* Kosher salt and freshly ground black pepper
* 2 cups chopped onions (2 onions)
* 1 cup chopped celery (2 stalks)
* 2 cups chopped carrots (4 carrots)
* 4 large cloves garlic, chopped
* 2 1/2 quarts chicken stock, preferably homemade
* 1 (28-ounce) can whole tomatoes in puree, crushed
* 2 to 4 jalapeno peppers, seeded and minced
* 1 teaspoon ground cumin
* 1 teaspoon ground coriander seed
* 1/4 to 1/2 cup chopped fresh cilantro leaves, optional
* 6 (6-inch) fresh white corn tortillas

Directions
For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips
Preheat the oven to 350 degrees F.

Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.

Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.

Italian Wedding Soup
2008, Barefoot Contessa Back to Basics, All Rights Reserved
Prep Time: 30 min  Level: Easy

Ingredients
3/4 pound ground chicken
1/2 pound chicken sausage, casings removed
2/3 cup fresh white bread crumbs
2 teaspoons minced garlic (2 cloves)
3 tablespoons chopped fresh parsley leaves
1/4 cup freshly grated Pecorino Romano
1/4 cup freshly grated Parmesan, plus extra for serving
3 tablespoons milk
1 extra-large egg, lightly beaten
Kosher salt and freshly ground black pepper For the soup:
tablespoons good olive oil
1 cup minced yellow onion
1 cup diced carrots (3 carrots), cut into 1/4 inch pieces
3/4 cup diced celery (2 stalks), cut into 1/4 inch pieces
10 cups homemade chicken stock
1/2 cup dry white wine
1 cup small pasta such as tubetini or stars
1/4 cup minced fresh dill
12 ounces baby spinach, washed and trimmed 

Directions
Preheat the oven to 350 degrees F.
For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1 to 1 1/4-inch meatballs onto a sheet pan lined with parchment paper. (You should have about 40 meatballs. They don’t have to be perfectly round.) Bake for 30 minutes, until cooked through and lightly browned. Set aside. In the meantime, for the soup, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken stock and wine and bring to a boil. Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan.

Italian Chicken and Vegetable Soup
Recipe courtesy Paula Deen foodnetwork.com
Prep Time:10 min Cook Time:45 min Level:Easy
Serves:6 to 8 servings

Ingredients
2 tablespoons olive oil
4 boneless, skinless chicken breasts, cut into bite-sized pieces (about 1 3/4 pounds)
1 small onion, chopped
1 cup sliced carrots (about 3 small)
2 1/2 cups sliced zucchini (about 2 medium)
2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano
2 (14.5-ounce) cans chicken broth
Grated Parmesan, optional

Directions
In a large Dutch oven, heat olive oil over medium-high heat. Add chicken, and cook for 10 minutes, stirring frequently. Add onion and carrot, and cook for 5 minutes. Stir in zucchini, diced tomatoes, and chicken broth. Bring to a boil; reduce heat, and simmer, uncovered, for 30 minutes. Top each serving with grated Parmesan, if desired.

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One Response to From the kitchen…Fall Fare

  1. Margaret says:

    these look great Ro — was thinking of making that Mexican Chicken soup this past weekend.

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