Gnocchi with Butternut Squash and Sausage

I tried to make pumpkin gnocchi, and it was a disaster.  I learned, yet again, that you should just buy the damn gnocchi at the store.   That goes for buttenut squash, too.  Buy it already peeled and sliced.  I practically sliced off my thumb last year cutting apart a squash making Colleen's delicious butternut squash and goat cheese dip.  

This butternut squash and sausage gnocchi was seriously good.  It met Mark’s “you could actually serve this to guests” approval.  Plus, it was fast and only involved two pans.  Nice.

Swirl of EVOO

Pat of butter

1 shallot, chopped

1 Cup butternut squash, cubed

1 package precooked chicken sausage, sliced (smoked with apples)

Splash of apple cider (wine or chicken broth would work, too)

Whole wheat potato gnocchi

Salt and pepper

Parsley, dried, to taste

Parmigiano Reggiano, fresh grated.

Boil water for gnocchi.

Heat a large sauté pan to medium heat.  Add oil and butter.  When butter has melted, add shallots and sauté for a few minutes.  Add butternut squash.  Continue to sauté just until the squash starts to brown or stick.  Season with salt and pepper.  Add a splash of apple cider, and then the sliced sausage.  Stir and shake the pan.  Reduce heat to simmer, add the parsley and cover and keep warm until the gnocchi is done.

Boil gnocchi in salted water according to package instructions (just a few minutes until the dumplings float).  Drain, and add cooked gnocchi to the squash and sausage pan.  Stir to coat.  Feel free to cover and leave on low heat while you eat your salad. 

Mexican Casserole, Few Substitutions

This mexican casserole from Cooking Light (again) made 8 great lunches, which got better as the week got long.  I made only a few substitutions, mostly to avoid the garlic as requested by Mark.  Admittedly, this took awhile to put together, plus two pans and a food processor. 

         Salsa:

·         8 plum tomatoes, halved and seeded

·         3 garlic cloves, peeled and crushed

·         1 small onion, peeled and chopped

·         1 seeded jalapeño pepper, quartered    Used sweet banana pepper

·         Cooking spray

·         1/3 cup chopped fresh cilantro

·         3 tablespoons fresh lime juice

·         1/8 teaspoon black pepper

·         Casserole:

·         1 cup chopped onion

·         1 cup fresh or frozen corn kernels

·         1 cup diced zucchini

·         1 cup chopped red bell pepper

·         3 cups shredded cooked chicken breast  (Used a rotisserie chicken)

·         1 tablespoon minced garlic

·         2 teaspoons chili powder

·         1 teaspoon ground cumin 

·         1 (10-ounce) can green chile enchilada sauce

·         1 (4-ounce) can chopped green chiles

·         12 (6-inch) corn tortillas

·         1 cup (4 ounces) shredded Monterey Jack cheese

·         1 cup (4 ounces) crumbled feta cheese

Added Salt

Preparation

·         1. Preheat broiler.

·         2. To prepare salsa, combine first 4 ingredients on a baking sheet coated with cooking spray. Broil 20 minutes or until charred, stirring once. Remove from oven; cool slightly. Place tomato mixture in a food processor; add cilantro, lime juice, and pepper. Process until smooth. Set aside.

·         3. Preheat oven to 350°.

·         4. To prepare casserole, heat a large nonstick skillet over medium-high heat. Lightly coat pan with cooking spray. Add 1 cup onion, corn, zucchini, and bell pepper; sauté 6 minutes or until tender. Add chicken and next 5 ingredients (through green chiles); sauté 2 minutes or until thoroughly heated. Remove from heat.

·         5. Spread 1/2 cup salsa over the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange half of tortillas over salsa. Spoon 2 cups chicken mixture evenly over tortillas. Top with 3/4 cup salsa. Sprinkle with 1/2 cup of each cheese. Repeat layers, starting with remaining tortillas and ending with remaining cheeses. Bake at 350° for 25 minutes until bubbly.

The Best Soup I’ve Ever Made

Ham, Chicken and Corn Chowder

I started with a recipe for Cheddar Chicken Chowder from trusty Cooking Light and made some substitutions.  Here it is:

2 T Spanish smoked chorizo, casing removed and chopped

Olive Oil

1 boneless chicken breasted, cooked, sliced and chopped

1 C diced ham

1 C chopped onion

1 C chopped red bell pepper

1 carrot, peeled and chopped

1 celery rib, chopped

1 container, chicken stock in the box

1-2 cups red potatoes, peeled and sliced into half moons

1 C frozen whole kernel corn

½ C flour

2 C 2% milk

1 C shredded cheddar, reduced fat

Salt and pepper

Heat oil (a swirl or two) in a big dutch oven or stock pot to medium heat.  Add chorizo, then add and saute onions, peppers, celery and carrots.  Season with salt and pepper.  Add chicken and ham and continue to saute for a few minutes.  Add potatoes and broth; bring to boil. Reduce heat, and simmer 20 minutes or until potatoes are tender. Add corn.  Place flour in a bowl. Gradually add milk, stirring with a whisk until blended; add to soup. Cook over medium heat 15 minutes or until thick, stirring frequently. Taste, then season with salt and pepper if needed.  Add shredded cheese to each serving.