Posts Tagged ‘recipes’
What’s that? Why, it’s a Pfefferneusse, of course!
Posted by The Editorial Desk / Monday, December 12th, 2011
Gut Checkers, do I have a great treat for you. As the countdown to Christmas is officially in high gear (12 days!), here’s a great Christmas treat in the form of none other than Christmas cookies!
And these ain’t no ordinary cookies…they’re pfefferneusse!
Pffeffer-huh?
On a recent trip to the new Trader Joe’s in Clarendon, I discovered these under an act of God. Naturally, whenever I go to Trader Joe’s I take my time roaming each aisle numerous times, making sure I didn’t miss anything. Man, am I glad I didn’t miss these cookies.
The distinct taste of these cookies is a complex combination of cloves, cinnamon, sugar, spice and everything nice in your mouth as you bite through the powdered-sugar-covered, crunchy outside and make your way to the soft and cakey inside.
Trader Joe's pfefferneusse
So, a couple of strong recommendations for you:
-If you’re feeling adventurous, try baking these at home from one of these online recipes;
-Go to Trader Joe’s and buy them for $2.99;
-Or, for more of a cookie haven in the Arlington area, stop in at Heidelberg and drool over the freshly baked Christmas cookies (and enjoy the free samples) like I did.
Heidelberg's pfeffernusse
And you can thank me later. 
-Julia Harbo
Posted by The Editorial Desk / Thursday, December 8th, 2011
My new winter favorite!
Two words: taco soup.
It’s a concoction that I adopted from my father, who got it from his brother, who stole it from Mr. Tumnus in the magical land of Narnia after falling through the wardrobe.
It’s magical. A recipe passed down from generation to generation; a culinary treasure so fine that it must be guarded, cherished and kept close.
Ok, here’s the deal. It’s probably the best soup you’ve ever had because A.) It’s tasty and 2.) It’s so easy that even a half-man, half-goat from a fictional, bureau-inspired world could make.
Here’s what you do.
Throw whatever you want into a pot. Those kidney beans that have been sitting in the cupboard for 2 years? Throw ‘em in. That can of diced tomatoes you bought but never used? Into the pot. Canned corn, black beans, refried beans- oh my! They all go into the pot.
Now cover with chicken stock and bring to a boil. Once it’s boiling, throw a box of pasta in with any seasoning you like. I like Mexican chili powder, cayenne, garlic, powdered ranch seasoning packets, taco seasoning… even curry powder.
Now cook all that together until the pasta is tender and voila! You’ve got a hearty, delicious soup and just gotten rid of all those cans of food you never know what to do with.
I like to sprinkle the top of mine with fresh green onion and shredded cheese. And this soup will last forever! Lunch for days!
For those of you who like to have a recipe (my boyfriend goes absolutely bonkers when I just throw stuff into a pot without guidelines. “But how do you know how much to use?!” he cries.) I’ll just write down what I used last time but keep in mind- there is a lot of creative freedom with this soup so don’t feel like you need to follow it exactly!
Ingredients:
1 can of refried beans
1 can of black beans
1 can of cannellini beans
1 can of corn
1 can chopped black olives
1 can of diced tomatoes
½ jar of spicy salsa
2 cans of chicken (they look like tuna cans)
2 boxes of chicken stock
1 box of pasta (ditalini or macaroni works really nicely!)
1 packet of taco seasoning
1 packet of powdered ranch
Any seasoning you like: cayenne, garlic powder, salt, pepper, curry, Mexican seasoning, etc…
Suggestions for garnish: chopped green onions, shredded cheese, sour cream, tortilla chips
To make:
Put everything except the pasta into a large pot and bring to a boil. Once boiling, dump in the pasta and cook until tender. One little tip- once you add the pasta, it will absorb a lot of liquid so keep the chicken stock on hand and add more as needed until it reaches your desired consistency.
It can also make a great vegetarian soup! Just swap the chicken stock for vegetable stock and leave out the chicken. Bam!
That may not have been much of a recipe but it works and it’s perfect for a chilly winter night at home! Make it and pass it on…
Enjoy!
– Jennie Whistler
December Is National Fruit Cake Month!
Posted by The Editorial Desk / Friday, December 2nd, 2011
Well you either love them, or love to hate them.
December is official fruitcake month which makes sense since this seems to be the time of year that we punish our distant friends and relatives with (re)gifts of this oft-mocked dessert. Fruitcakes are the butt of jokes and widely, yet affectionately, despised by almost everyone. Nevertheless, they have remained popular for hundreds of years.
A dense cake made with chopped candied fruit and/or dried fruit, nuts, and spices, and (optionally) soaked in spirits this cake is said to have originated in Ancient Egypt, where they were often placed inside tombs as essential food for the afterlife. Soon after they proliferated all over Europe and have been around ever since. The Crusaders were even known to eat fruit cakes because they were full of nutritious items like dried fruits and nuts and could also withstand their long journeys.
Something that’s lasted for that long couldn’t be all bad, right? Or does it’s reputation as the most despised dessert give it its only lasting legacy?
Whatever the reason, it’s just not quite Christmas without them… So here’s a recipe from the Food Network that promises an edible fruitcake even for non-believers! So go forth a bake cake for some lucky aunt- you only have to utter the F-word and they will know just how lucky they are.
Holiday dream... or nightmare?
Ingredients:
- 1 cup golden raisins
- 1 cup currants
- 1/2 cup sun dried cranberries
- 1/2 cup sun dried blueberries
- 1/2 cup sun dried cherries
- 1/2 cup dried apricots, chopped
- Zest of one lemon, chopped coarsely
- Zest of one orange, chopped coarsely
- 1/4 cup candied ginger, chopped
- 1 cup gold rum
- 1 cup sugar
- 5 ounces unsalted butter (1 1/4 sticks)
- 1 cup unfiltered apple juice
- 4 whole cloves, ground
- 6 allspice berries, ground
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 3/4 cups all purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 eggs
- 1/4 to 1/2 cup toasted pecans, broken
- Brandy for basting and/or spritzing
Directions:
Combine dried fruits, candied ginger and both zests. Add rum and macerate overnight, or microwave for 5 minutes to re-hydrate fruit.
Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices. Bring mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes. Remove from heat and cool for at least 15 minutes. (Batter can be completed up to this point, then covered and refrigerated for up to 2 days. Bring to room temperature before completing cake.)
Heat oven to 325 degrees.
Combine dry ingredients and sift into fruit mixture. Quickly bring batter together with a large wooden spoon, then stir in eggs one at a time until completely integrated, then fold in nuts. Spoon into a 10-inch non-stick loaf pan and bake for 1 hour. Check for doneness by inserting toothpick into the middle of the cake. If it comes out clean, it’s done. If not, bake another 10 minutes, and check again.
Remove cake from oven and place on cooling rack or trivet. Baste or spritz top with brandy and allow to cool completely before turning out from pan.
When cake is completely cooled, seal in a tight sealing, food safe container. Every 2 to 3 days, feel the cake and if dry, spritz with brandy. Like us, the cake will get better with age.
Happy National Fruitcake Month!
– Jennie Whistler
Fairfax Restaurant Wins National Contest For Cheeseburger Recipe
Posted by The Editorial Desk / Monday, November 28th, 2011
US Foods and the Wisconsin Milk Marketing Board today announced the winners of their first-ever Wisconsin Cheeseburger contest. US Foods customers nationwide were eligible to submit recipes from June 1 – July 31 and 15 winners were selected for their trend-setting cheeseburgers.
Among the winners?
Fairfax, VA restaurant Guest Services, Inc. has won for its entry the “Sheboygan Brat Cheeseburger.”
This burger is perfect for block parties, nights at home, or even brunch! Just top with slices of Nueske’s ham and a fried sunnyside-up egg and serve with a tall bloody Mary.
Visit the website for the complete recipe!
Guest Services, Inc. was one of 15 winners selected for their trend-setting cheeseburgers. Winners were chosen based on creativity, originality, innovative cooking techniques, use of current industry trends and the inclusion of Wisconsin cheese.
“We love the enthusiasm of our customers across the country as they entered their mouth-watering cheeseburger recipes in the competition,” said Eric Cronert, vice president of brand marketing, US Foods. “We saw a lot of great, original submissions from innovative chefs in the industry who continually surprise and delight diners with delicious, flavorful dishes.”
The winning burger recipes were from restaurants around the country:
· Branch Bistro and Catering, Springfield, Mo. – “Inside Out Bloody Mary Cheeseburger ”
· Naifeh’s Deli & Grill, Cushing, Okla. – “The Nearly Perfect Tabouli Cheeseburger”
· The Help Desk, Kosciusko, Miss. – “Bohemian Cheeseburger”
· The Grand Oasis, Mobridge, S.D. – “South of the Border Cheeseburger”
· Ginger Cove, Annapolis, Md. – “Asian Pork Cheeseburger”
· Papa Mojo’s Roadhouse, Durham, N.C. – “Cheeseburger Po Boy”
· Red Robin Restaurants, Allentown, Pa. – “Kobe or Not Kobe Cheeseburger”
· Addison’s – An American Grill, Columbia, Mo. – “Super Deluxe Happy Fun Time Cheeseburger”
· Spirits Pub & Grub, Cary, N.C. – “Firecracker Cheeseburger”
· Shepherd University Dining Services, Shepherdstown, W. Va. – “Medical Alert Cheeseburger”
· Big Dog’s Brewing Co., Las Vegas, Nev. – “Black Angus Cheeseburger”
· Top of the Hill Restaurant & Brewery, Chapel Hill, N.C. – “Poblano Cheeseburger”
· Guest Services, Inc., Fairfax, Va. – “Sheboygan Brat Cheeseburger”
· Barcelona Tapas Restaurant, Indianapolis, Ind. – “Barcelona Cheese Cheeseburger”
· Lumberyard Taproom and Grille, Flagstaff, Ariz. – “Vietnamese Cheeseburger”
Winners receive an all-inclusive trip (including transportation and lodging) to Wisconsin for a chef tour at a Wisconsin cheese manufacture plant, with hands on cheese training including beverage and culinary pairings with cheese.
To see all the winning recipes and whip one up yourself visit www.usfoods.com!
About WMMB
Wisconsin Milk Marketing Board is a nonprofit organization of Wisconsin dairy producers that promotes the consumption of milk, cheese and other dairy products made in America’s Dairyland.
– Jennie Whistler
Posted by The Editorial Desk / Wednesday, November 23rd, 2011
There’s no denying it: pumpkin pie is a must-have Thanksgiving dessert.
If you don’t like it, I don’t like you. Okay, that’s a little harsh. I still like you — I just like pumpkin pie more.
This year I decided to try a “skinny” version of pumpkin pie. I don’t usually like the term “skinny” — and, personally, I don’t see the point in making “light” versions of Thanksgiving foods when you’re unavoidably going to be consuming nearly 4,500 calories throughout the day — but quite frankly, this recipe just seems easy and there’s no evaporated milk involved!
The other thing is that I’ve completely given up on using pre-made pie crusts. Ever since my Aunt Carol gave me the best, easiest recipe for homemade pie crust (with only four ingredients!) I can’t do it any other way. And the feeling of pride is incredible.
Aunt Carol’s Pie Crust
(Makes two crusts)
-2 cups sifted all-purpose flour
-1 teaspoon salt
-1/2 cup olive oil
-1/4 cup milk (any kind)
Mix together flour and salt. Measure milk in a measuring cup and pour the olive oil into the milk, but don’t mix or stir it at all! Pour the milk and olive oil into the bowl of flour and salt, and mix all together with your hands. Shape the mixture into two balls, wrap in saran wrap, and let sit in the fridge for at least 15 minutes.
When ready, roll out the balls of dough on a lightly floured surface and place in a pie dish.
Image: hd connelly/Shutterstock
“Skinny Pumpkin Pie”
From Skinny Taste
-15 oz. canned pumpkin
-2 tablespoons light butter, softened
-3/4 cup light brown sugar, unpacked
-1/2 cup fat free milk
-1 large egg
-2 large egg whites
-1/4 teaspoon ground nutmeg
-1/2 teaspoon ground cinnamon
-1 teaspoon vanilla extract
Mix together your pumpkin puree and butter in a large bowl, then add the rest of the ingredients and beat until smooth. Pour into the pie crust and bake at 350 degrees for 60 minutes.
Of course, serve with whipped cream and/or ice cream.
Enjoy!
-Julia Harbo
Happy Halloween Boils and Ghouls!
Posted by The Editorial Desk / Monday, October 31st, 2011
Halloween!!
Mwahahaha!
The air is crisp, the leaves are a palette of vivid fall colors and it’s time to collect some candy!
I love Halloween.
I also love getting into the spirit (har har) of things in an over-the-top sort of way. Take this past weekend for example.
We hosted a Halloween party this past Friday for 20 of our closest friends in an apartment made to hold roughly 5 people. And we went all out. Hanging skeletons, cobwebs and fake blood abound turned our living space into a nightmarish vision. We even changed out all the regular light bulbs into orange or black ones.
We still haven’t changed them back, but that’s beside the point.
Anyway, my favorite part of getting way too into Halloween is the food. It allows you to be completely creative and gross out your friends in a delicious way. This year, I wanted to serve something so gross looking, that people might be too afraid to eat it.
That’s what Halloween is all about, right?
Let’s start with the severed fingers. A logical place to start.
There was an accident at the saw mill...
My severed finger cookies were a huge hit. They look disturbing and taste great- which is exactly what you want at your Halloween buffet.
You will need:
2 tablespoons red food coloring
30 sliced almonds
2 large eggs
1/4 teaspoon pure vanilla extract
8 tablespoons unsalted butter (1 stick), room temperature
1/2 cup confectioners’ sugar
5 tablespoons granulated sugar
Pinch of salt
1 2/3 cups all-purpose flour
Directions:
1. Heat oven to 350 degrees. Line two baking sheets with parchment paper or foil and set aside.
2. Place food coloring in a shallow bowl. Dump your almonds into the bowl and fully coat. Set on a paper towel to dry.
3. Separate 1 egg. Set aside the white. In a small bowl, whisk together yolk, remaining egg, and vanilla. Set aside.
4. With an electric mixer (handheld or upright) combine butter, confectioners’ sugar, granulated sugar, and salt. Beat on medium speed until well combined. Add egg mixture, and beat until smooth, about 2 minutes. Add the flour, and mix on low speed just until incorporated. Wrap the dough in plastic, and chill until firm, 20 to 30 minutes.
5. Divide the dough in half. Work with one piece at a time, keeping remaining dough covered with plastic wrap and chilled. Divide the first half into 15 pieces. On a lightly floured surface, roll each piece back and forth with palms into finger shapes, 3 to 4 inches long. Pinch dough in two places to form knuckles. Score each knuckle lightly with the back of a small knife. Transfer fingers to prepared baking sheets. Repeat with remaining dough.
*Small note: make the fingers longer and thinner than you might think looks “normal” because the cookies will expand while baking.
6. When all fingers are formed, brush lightly with egg white. Position almond nails; push into dough to attach.
7. Bake until lightly browned, about 12 minutes. Cool completely.
8. Once cooled, dip the “severed” ends into more red food coloring to give it that just chopped off feeling!
Gross, right? But it makes a tasty shortbread-type cookie that everyone will LOVE.
Now let’s move on to eyeballs.
Monstrously fun!
Everyone loves deviled eggs, and I found a way to make them into a spooky and delicious Halloween treat.
You will need:
12 hard boiled eggs
1/2 cup mayonnaise or Miracle Whip
1/2 teaspoon dry ground mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon white vinegar
blue food coloring, as needed
24 slices of green olives
Ketchup
Tabasco sauce
Directions:
1. Peel the hard boiled eggs and slice in half lengthwise. Scoop the yolks out into a medium bowl and reserve the whites until needed.
2. With the back of a fork, mash the yolks until smooth.
3. Add mayo, mustard, salt, pepper, and vinegar. Mix well.
4. Add a few drops of blue food coloring to turn the yellow mixture a soft green. About 4 should do the trick nicely.
5. Spoon green yolk mixture into the cavity in each white half, dividing evenly.
5. On top of each yolk filling, place one green olive slice.
6. Mix together the ketchup and Tabasco until it’s somewhat thick. Use extra red food coloring if you want the color to be deeper. With a toothpick dipped in the mixture, draw red veins on the egg white’s surface.
7. Cover and chill until ready to serve.
These items are sure to be a hit at your Halloween party. So stay creepy, my friends!
Oh, and Happy Halloween!!
– Jennie Whistler
Posted by The Editorial Desk / Wednesday, October 26th, 2011
Carving pumpkins and roasting the guts- that's what I call fun!
All year long I wait until I can scoop out a pumpkin and roast the seeds! I started doing it about 5 years ago as an experiment and every year I think I get a little better… and a little more adventurous.
I absolutly love Halloween and greatly look forward to carving jack-o-lanterns every year. My boyfriend and I now have a tradition. We pick out pumpkins together and then sit at home and watch cheesy horror movies while we give our gourds faces. And my favorite part of the routine is roasting the seeds afterwards.
I’ll admit, I used to be a bit daunted by the task of roasting the seeds, but it turns out- it’s surprisingly easy! And not only are pumpkin seeds a tasty snack, they are also rich in healthful minerals, proteins and vitamins! They contain a compound called Phytosterols which are believed to reduce blood levels of cholesterol, enhance the immune response and decrease risk of certain cancers.
So, the most difficult and time consumuing part is actually picking out all the seeds from the mess of pumpkin innards that you scoop out. And after sifting through the guts, trying to pick out all the smaller pumpkin bits is even more annoying, but worth it, I promise. It’s ok if a few bits of pumpkin are left in there- it only gives them more flavor!
The massacre!
So, here’s what I like to do with my seeds:
After picking out the guts and preheating my oven to 350 degrees, I dump my seeds into a bowl with about a tablespoon of olive oil (depending on how many seeds you have.) Then it’s time to get creative. Every year I try to do something a little different. This year I sprinkled them with salt and pepper, garlic powder, a pinch of red pepper flakes and- something different- curry powder!
Mmmm!
After combining everything in your bowl and mixing, dump your seeds onto a baking sheet and bake at 350 for about 15-20 minutes. I usually take them out once about halfway through and stir so they don’t burn.
That’s all there is too it! My seeds came out crispy and flavorful and I can go through an entire batch in one sitting if I’m not careful. The curry powder was a nice touch- not too strong, it just gave the seeds a little extra boost of warm, spicy flavor!
I’ll admit, I did try another flavor that didn’t exactly pan out the way I wanted it to. This year I tried to make a sweet pumpkin seed with brown sugar, cinnamon and nutmeg. Sounds good, right?
Turns out working with sugar is a little different than working with savory ingredients. I combined my olive oil, brown sugar, cinnamon, nutmeg and a pinch of salt in a bowl and then baked them using the same guidelines above; I did not, however, account for the sugar.
Tastes like burning!
What could have been a really tasty, sweet snack, turned into a burned and sticky mess. Perhaps if I try this route again then low and slow might be the way to go. Lower oven temperatures for a longer amount of time? Oh well. I’ll probably eat them anyway because, aside from the burnt taste, they’re still pretty good.
What sort of flavors would you like to add to your pumpkins seeds?? After all, I need some ideas for next year!
– Jennie Whistler
How Do You Like Them (Roasted) Apples?
Posted by The Editorial Desk / Friday, October 21st, 2011
Image: Raffalo/Shutterstock
No, really…that isn’t a disparaging phrase, it’s an honest question.
You can bite them, slice them, peel them, cook them, coat them in caramel, dip them in peanut butter…oh, yes, the list is endless.
My personal favorite way to eat an apple is plain, fresh and raw—there’s nothing better than first crunchy bite through the tough and bitter skin, making way to the sweet, juicy, slightly yellow inside. Some people eat the entire apple raw, core and seeds included (I know, but you’ll grow an apple tree in your belly!).
I’m not that extreme of an apple purist, but I do love apples, and all the things you can do with them. And what better time to enjoy apples than in the fall? That’s why I’m putting together a blog chain that will glorify the apple and all the things you can do with them, with one apple recipe per week.
The sun is shining (hopefully), the sky is blue, the air is getting crisp but not too cold, grocery stores are more stocked with apples than they’ve ever been, and all the local farmers markets and orchards are up and running. So go out there and get yourself some apples!
This week’s recipe:
I got this week’s recipe idea from Mark Bittman’s bit (hehehe) on cooking apples. As I said before, I love apples just plain raw, but Bittman got me thinking about the endless possibilities of cooking them. So today we’re trying oven roasted apples with goat cheese, nuts and dried fruit. (Plus, I had to think of something to do with my leftover cheese from Monday night’s dinner.)
A lot of these cooked apple recipes go hand-in-hand with a good amount of melted butter, but I’m making it a bit healthier and simpler by eliminating the butter.
Roasted Apples with Goat Cheese, Nuts, and Dried Fruit
1 apple of any variety (I used Fuji)
1 tablespoon goat cheese at room temperature
2 tablespoons chopped almonds, walnuts, and raisins
Cinnamon to taste
Water (about 1/2 cup)
Start with coring your apple, but leave the bottom solid. You should be left with your whole apple, with a deep hole for the goat cheese, nuts and fruit. Put the cored apple upright in a small pan with a layer of water about halfway up the apple (about 1/2 cup of water or so). Dust the apple in a little cinnamon (I also threw a little ginger from my spice rack in) and you can sprinkle some in the water, too. Cover the pan with tinfoil and bake in the oven for about 15-20 minutes at 350 degrees. While this is baking, you can chop your nuts and fruit and stir with the goat cheese in a small bowl.
Cooking in the pot
Remove the apple from the oven and insert the goat cheese mixture in the apple’s core. If you accidently punctured through to the bottom of the apple with your knife (like I did, oops!) and the hole in your apple has filled with water, just pour some of the water out. Cover again and bake for about 10 more minutes or until soft.
Let cool for a minute and enjoy!
Soft and tender, warm and sweet.
Northern Virginia Apple Orchards (in alphabetical order):
Crooked Run Orchard (37883 East Main St., Purcellville; 540-338-6642)
Hartland Orchard (3064 Hartland Lane, Markham; 540-364-2316)
High Places Orchards (121 Winesap Lane, Flint Hill; 540-635-5537)
Hill High Farms (933 Barley Lane, Winchester; 540-667-7377)
Hollin Farms (11324 Pearlstone Lane, Delaplane; 540-592-3574)
Great Country Farms (18780 Foggy Bottom Road, Bluemont; 20135)
Graves Mountain (Graves Mountain Lodge, Route 670, Syria; 540-923-4231)
Mackintosh Fruit Farm (1608 Russell Road, Berryville; 540-955-2161)
Marker-Miller Orchards Farm (3035 Cedar Creek Grade, Winchester; 540-662-1980)
Nichols Farm (1832 Chapel Road, Middletown; 540-869-1258)
Richard’s Fruit Market (6410 Middle Road, Middletown; 540-869-1455)
Rinker Orchards (1156 Marlboro Road, Stephens City; 540-869-1499)
Stribling Orchard (11587 Poverty Hollow Lane, Markham; 540-364-3040)
Virginia Farm Market (1881 North Frederick Pike, Winchester; 540-665-8000)
-Julia Harbo
Butternut Squash Mac and Cheese
Posted by The Editorial Desk / Tuesday, October 18th, 2011
Butternut squash mac and cheese and green salad- the perfect meal!
As you may or may not know from a previous post, butternut squash is one of my very favorite things to eat during the fall. It’s sweet, warm and gives you that yummy in the tummy, good for your wholesome feeling. Its dense flesh and robust flavor work well in a variety of dishes, from sweet to savory. And yesterday I found yet another reason why this gourd reigns supreme- butternut squash mac and cheese.
I mean, how can you go wrong with either of those things? It’s comfort food times 10! Plus you’re adding more vegetables and less cheese, but I swear your kids would not be able to tell the difference.
You will need:
1 butternut squash, peeled and cubed
1 box of whole grain pasta
2 cloves of garlic
2 cups of whole milk
1 cup of water
1 chicken bouillon cube
2 cups of your favorite cheese (use one kind, or mix and match!)
2 tablespoons of plain yogurt (or sour cream)
1/2 cup of breadcrumbs
1/2 cup of parmesan cheese
1 teaspoon of salt (or to taste)
1 teaspoon of pepper (or to taste)
a couple pinches of nutmeg
First, peel one medium sized butternut squash and cut into cubes. Toss the cubes, 2 cups of whole milk and one cup of water into a large pot with 2 cloves of garlic, a couple pinches of nutmeg and one chicken boullion cube.
coming to a boil
Bring it to a boil and then reduce heat and simmer for about 20-25 minutes, until tender. In the meantime, preheat your oven to 375 and cook your pasta as directed. I used a whole grain rotini, because I think it really absorbs and holds more sauce, but you can certainly use any kind you like.
Once cooked, dump your squash and milk into a food processor or blender and add the yogurt (or sour cream), salt, pepper and let ‘er rip! And please use extreme caution because the mixture will be very hot!
Dump your squash blend into a large mixing bowl and add the best part- the cheese!
Now, I used a mixture of sharp cheddar cheese and monteray jack but get creative! Use whatever kind of cheese you like! Swiss, gruyere, even blue cheese- I feel like there’s really no wrong answer here.
My squash and cheese puree
Once your pasta is cooked al dente (just shy of being done), toss it into the mixing bowl with the squash puree and give it a good stir.
Mixed with the pasta... mmm!
Oh man, I’m getting hungry just looking at the pictures again!
Mix together your parmesan and breadcrumbs- this is going to be your topping.
Once everything incorporated, pour it all into a 9 x 13 baking dish and sprinkle with your parmesan and breadcrumb mixture. Bake at 375 for about 25 minutes, until the top has a nice golden brown crust.
Now bask in your heavenly creation.
The result!
This does make quite a lot, so unless you have a family of 5, you may want to think about halving the recipe. Or just have it the next day for lunch- both are good options!
So easy, healthy and absolutely delicious- it’s the perfect way to spend a Sunday evening! This one is definitely going in my permenant recipe collection!
– Jennie Whistler
Crop Rapport – Stone Soup Bakery
Posted by The Editorial Desk / Wednesday, October 5th, 2011
Farmers Market in Burke
Even through the driving rain and cold wind that blew through the area last weekend, loyal patrons, decked out in galoshes and ponchos, shaking water from their hair still cheerily shopped the mini streets of the Burke farmers market. It’s heartening to see that even the foulest weather couldn’t deter those tried and true local clients, hurrying to get their fresh apples, fragrant herbs and bright vegetables.
Local, seasonal vegetables
Among the local produce vendors, intermingled with startlingly vivid flower stands and fresh-baked breads rests a small, unassuming tent piled high with fresh cookies, pies and brownies and manned by the cheeriest people, despite the nasty weather.
Owners Jennifer Graybill & Johnny Connolly
I’m talking about Stone Soup Bakery, a brand-new business run by local brother and sister team, Jennifer Graybill and Johnny Connolly. The bakery name, I’m told, is derived from the folk tale of the same title. “The message we took from the story is that if everybody contributes a little, it can make a whole lot,” Graybill said.
Well said. A duo that has always been baking, the two recently decided to take their wares public and have made their debut at the Burke Farmers Market. As of right now, all the cooking is done out of Graybill’s home kitchen and their products are sold only at this location.
An assortment of delicious goodies
This family is an example of team work at its finest; Connolly does the pie baking while Graybill creates the cookies and all of their products are made with as many local ingredients as possible. Because they work a lot with local produce, their flavors are more seasonal- right now apple and pumpkin pies are being highlighted in honor of Thanksgiving!
I had the opportunity to taste their pumpkin pie, of which they are especially proud- and with good cause! The smooth, custard-y filling is made from half fresh apple butter and half pumpkin. It simmers in a mix of sweet and savory spices for hours before it’s poured over a ginger snap pecan crust. The crust is truly what makes this dessert special. It’s thick and flaky, with just the right amount of texture that just melts away in your mouth.
Pumpkin pie with ginger snap, pecan crust
You’re gonna want to order this bad boy in advance for your Thanksgiving dinner- or perhaps just for dinner tonight.
What’s more, you can order it for your Thanksgiving dinner and pick it up from them in the same location (Burke VRE parking lot) the Wednesday evening before Thanksgiving to ensure you the freshest possible dessert. That that, Sara Lee!
Get your order in now!
Their cookies are all moist and chock-full of delicious fillings. Whether it’s double chocolate chip or oatmeal raisin (my personal favorite), you won’t be disappointed- there’s something for everyone!
Fresh cookies by Stone Soup Bakery
Not only were the baked goods a delightful treat, it was a real pleasure talking with and getting to know this family. Not only are they creating wonderful desserts and baked goods, but they’re contributing a positive image to farmers markets everywhere. You could tell that they took great pride in what they were doing and that they truly enjoyed doing it. Fresh, local ingredients and friendly faces are what helps the local markets persist and thrive in today’s economy- and Stone Soup is doing everything right.
Come see for yourself! Visit Stone Soup every Saturday at the Burke Farmers Market. “We love being at Burke Market,” said Connolly. “We live here, sell our products here, and contribute to our home community.”
And that’s what it’s all about, kids.
Visit them on Facebook and “Like” their page!
Visit them in person:
Burke Farmers Market • 5671 Roberts Parkway, Burke – Sat, 8-noon
Stone Soup Bakery – 703.909.6089; stonesoupbakery@yahoo.com
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Northern Virginia Farmer’s Market and Hours:
Annandale Farmers Market • 6621 Columbia Pike, Annandale – Thu, 8-noon
Arlington Farmers Market • N. 14th St. & N. Courthouse Road, Arlington – Sat, 8-noon
Ashburn Farmers Market • 44036 Pipeline Plaza, Ashburn – Sat, 8-noon
Ballston Farmers Market • N. Stuart St. & N. Ninth St. – Thu, 3-7 p.m.
Brambleton Farmers Market • 22875 Brambleton Plaza, Ashburn – Sun, 9-1 p.m.
Burke Farmers Market • 5671 Roberts Parkway, Burke – Sat, 8-noon
Cascades Farmers Market • 21060 Whitfield Place, Sterling – Sun, 9-1 p.m.
Clarendon Farmers Market• 3100 Wilson Blvd., Arlington – Wed, 3-7 p.m.
Columbia Pike Farmers Market • S. Walter Reed Drive & Columbia Pike – Sun, 9-1 p.m.
Community Farmers Market • West & Main Streets (Sat), North St. & Old Lee Highway (Sun), Fairfax – Sat: 8-1 p.m.; Sun: 10-2 p.m.
Crystal City Farmers Market • Crystal Square Arcade between S. 18th and 20th Streets – Tue, 3-7 p.m.
Culpeper Farmers Market • E. Davis & Commerce Streets – Sat, 7:30-noon
Dale City Farmers Market • Dale Blvd. & Minnieville Road, Dale City – Sun, 8-1 p.m.
Del Ray Farmers’ Market • E. Oxford & Mount Vernon Ave., Alexandria – Sat, 8-noon
Fairfax Farmers Market • 3720 Old Lee Highway, Fairfax – Tue, 8-noon
Falls Church Farmers Market • 300 Park Ave., Falls Church – Sat, 8-noon
Fredericksburg Farmers Market• George and Prince Edward Streets, Fredericksburg – Mon-Sat, 7-6 p.m.; Sun, 12:30-4 p.m.
Frying Pan Farmers Market • 2709 West Ox Road, Herndon – Wed, 8-12:30 p.m.
Great Falls Farmers Market • 750 Walker Road, Great Falls – Sat, 9-1 p.m.
Haymarket Farmers Market • 1500 Washington St., Haymarket – Sat, 8-2 p.m.
Herndon Farmers Market • Lynn and Station Streets, Herndon – Thu, 8-noon
Kingstowne Farmers Market • Kingstowne Center & Kingstowne Blvd., Franconia – Fri, 4-7 p.m.
Leesburg Farmers Market • 20 Catoctin Circle S.E., Leesburg – Sat, 8-noon
Lorton Farmers Market • 8990 Lorton Station Blvd., Lorton – Sun, 9-1 p.m.
McLean Farmers Market • 1659 Chain Bridge Road, McLean – Fri, 8-noon
Middleburg Farmers Market • 300 W. Washington St., Middleburg – Sat, 8-noon
Mount Vernon Farmers Market • 2501 Sherwood Hall Lane, Alexandria – Tue, 8-noon
Nokesville Farmers Market • 13005 Fitzwater Drive, Nokesville – Sat, 8-noon
Oakton Farmers Market • 3200 Jermantown Road, Oakton – Wed, 8-noon
Old Town Alexandria Farmers Market • 301 King St., Alexandria – Sat, 5:30-11 a.m.
Old Town Manassas Farmers Market • 9201 Center St., Manassas – Thu, 7-1 p.m.; Sat, 7:30-2:30 p.m.
Nokesville Farmers Market • 13005 Fitzwater Drive, Nokesville – Sat, 8-noon
Purcellville Farmers Market• 751 E. Main St., Purcellville – Sat, 8-noon
Reston Farmers Market • 11400 Washington Plaza W., Reston – Sat, 8-noon
Smart Markets – Centreville • 5875 Trinity Parkway, Centreville – Fri, 3:30-6:30 p.m.
Smart Markets – Fairfax Corner • Grand Commons Ave., Fairfax – Tue, 3:30-6:30 p.m.
Smart Markets – Gainesville • 13297 Gateway Center Drive, Gainesville – Sun, 10:30-1:30 p.m.
Smart Markets – Herndon • 460 Elden St., Herndon – Thu, 3:30-6:30 p.m.
Smart Markets – Oakton • 2854 Hunter Mill Road, Oakton – Sat, 10-2 p.m.
Smart Markets – Reston • 11890 Sunrise Valley Drive, Reston – Wed, 3:30-6:30 p.m.
Upper King Street Farmers Market • 1806 King St., Alexandria – Wed, 3-7 p.m.
Vienna Farmers Market • 131 Church St. N.E., Vienna – Sat, 8-noon
Wakefield Farmers Market • 8100 Braddock Road, Annandale – Wed, 2-6 p.m.
Warrenton Farmers Market • Branch Drive and Warrenton Village Center (Wed), S. Fifth & Lee Streets (Sat) – Wed, 7-1 p.m.; Sat, 7-noon
West End Farmers Market • 4800 Brenman Park Drive, Alexandria – Sun, 9-1 p.m.
– Jennie Whistler
