Friday, November 20, 2015
1 japanese yam
1 red yam
1 regular orange yam
Cut each yam into thirds and then into fries. Put in 9x13. Sprinkle with olive oil, good cinnamon, and a little vanilla. Toss some crushed macadamia nuts on top. Bake at 350 for approximately 30 minutes.
Thursday, November 19, 2015
4 acorn or 8 crookneck or pattypan squash 2 T butter
1 small onion, finely chopped 1 clove garlic, minced
1 10-oz. package frozen chopped spinach, thawed 2 eggs
1 lb. ricotta cheese ¼ c grated Parmesan cheese
1 T chopped parsley ½ t EACH salt, dry basil & oregano
dash of pepper Tomato sauce (recipe follows)
Cut squash in half, take out seeds, and steam until crisp-tender (apx. 5 minutes). Plunge in cold water, drain well, and set aside. In small frying pan over medium heat, melt 1 T butter. Add onion & garlic & cook, stirring occasionally, until onion is limp. Squeeze spinach to remove excess moisture. Add spinach to onion mixture & cook 1 minute; let cool. In a bowl, combine eggs with ricotta, stirring until well-blended. Stir in Parmesan, parsley, salt, basil, oregano, pepper & spinach mixture. Allowing about 3 T filling per squash, mound filling inside squash shells. Arrange filled shells in shallow baking pans. Melt remaining 1 T butter & brush over cut surfaces of squash. If made ahead, cover & refrigerate. Bake uncovered in 350 oven for approximately 20 minutes (30 minutes if refrigerated) or until filling is piping hot. While squash is baking, prepare tomato sauce to spoon over squash before serving.
2 15-oz. cans tomato sauce 4 T chopped parsley
2 cloves garlic, minced 2 t dry basil
1 t oregano leaves salt & pepper
In 1-qt. pan, simmer all ingredients together for 5 minutes.