Squash Soup

It's been so cold outside that I thought tonight I'd prepare a nice hot, but silky smooth Squash soup. The ingredients are simple and healthy with the exception of one tablespoon of butter. I often use curry powder but my family isn't fond of it so if you don't like it either you can add some ginger and nutmeg which is what I did this evening. This dish is so wonderful and soothing. I just know you're going to love it.

Squash Soup
(serves 10-12)

3 butternut squash, halved and seeded
2 acorn squash, halved and seeded
1 tablespoon butter
1 large yellow onion, coarsely chopped
2 large Granny Smith apples, peeled and coarsely chopped
1 teaspoon nutmeg
1/2 teaspoon ginger OR omit the ginger and nutmeg and add
(1 tablespoon curry powder)
2 tablespoons brown sugar
2 quarts low sodium chicken broth
salt (to taste)
black pepper (to taste)

Preheat the oven to 350 degrees

Place the squash halves, flat side down, on a flat, oiled baking sheet. Bake the squash for 30 minutes, or until soft. Let the squash cool. Scrape out the flesh.

In a large saute pan place the butter and heat it on medium high until it is melted. Add the onions and apples, and saute them for 6-8 minutes, or until the onions are translucent.

With an immersion blender or food processor place the cooked squash flesh, the sauteed onions and apples, nutmeg, ginger or curry powder (if using), brown sugar and chicken broth. Puree the ingredients so that a smooth consistency is achieved. If needed add more broth.

Season the soup with salt and pepper. Gently heat before serving. If you like you can add a dollop of yogurt or sour cream on top.

YUM!

SuperBowl 2010!

Wow it's hard to believe it's been over a week since I posted something on my blog. I've been so busy I've barely had time to breathe. Everyday I have plans to post something but then don't get the time to even get to my computer. So tonight I have a few minutes and wanted to remind those of you that love football and like to party that it's time to plan your SuperBowl menu.

Over the past year I've posted lots of recipes that are great to prepare for a group of friends. One of my favorites is my Sweet and Sour Brisket. Although the photo may not be that great the dish is superb and so moist! I make this quite often when I have a party. If you're looking for finger food I like to slice the brisket thin prior to covering with the sauce and baking. Then serve in a bowl with tongs and dollar rolls on the side.


Make sure you don't use flimsy paper plates otherwise you're carpet may end up with sauce on it. In addition you could serve it with the Ramen Noodle Cole Slaw, an easy dish to prepare and something different.


The other great party dish is my Mexican Casserole


or even my Dump-In Chili


All of these make fantastic SuperBowl party dishes. Add some desserts and appetizers along with some drinks and you've got a great party! So try out my recipes next weekend, February 7th for SuperBowl and let me know what you and your friends think.

I hope your favorite team wins!

Foods that Clean

I've been trying very hard to clean my home with natural products lately. Not only for the environment and my families health but also for my dogs. I noticed that quite often when my home gets professionally cleaned or the bug man comes to do his quarterly spraying that one of my dogs has a seizure. So I decided to eliminate those harsh chemicals that I've used to clean my home. I also cancelled the bug man about 8 months ago and no bugs and no more seizures. How about that?

Anyway, I was reading an old magazine a few weeks back and came across an article about The Humble Art of Zen-Cleansing, a book my Michael DeJong. So I got on Amazon.com to read about it and found the information and customer reviews to be outstanding. What I found to be the most incredible was that all but one of the ingredients are food.

The Five Zen-Cleansing Ingredients used in this book of household cleaning recipes are:

Baking Soda
Borax
Lemon
Salt
White Vinegar

The book starts off with a 15 page cleansing key from A-Z. It discusses each of the five ingredients and then gives recipes from cleaning cars, laundry, floors, walls, bloodstains, air freshners, kitchens, pet urine, window defrosters, weed removals and so much more. Of course, I went out and got that box of 20 Mule Team Borax that we use to have in my house as a kid. The rest of the ingredients I've already got on hand.

So far the recipes I've tried in the book really do the job. I was stunned at how well they actually cleaned and left the room smelling - fresh.

So stock up on those ingredients at Sam's or Cosco now and don't worry about them going bad. You'll have plenty to use them for to clean your house and best of all save yourself quite a few dollars throughout the year.

I'm so amazed by this simple book that I just had to share it. Here's a clip of Michael DeJong demonstrating some of his techniques.

If you happen to order this book, please let me know what you think.

Happy Food Cleaning!

Glazed Salmon with Spinach and Sauteed Grape Tomatoes

I've been working on some new menus to add to my culinary classes for 2010. Tonight I prepared a Glazed Salmon with Spinach and Sauteed Grape Tomatoes. This ones definitely a winner! Light and delicious with a wonderful blend of flavors. I served it on top of a bed of a whole grain blend of brown and red rice with barley and rye. It was delightful.

I love fish so I try to come up with lots of new recipes to add to my culinary class menus. Sometime next week I'll be trying Scallops with Butternut Squash Risotto, three of my favorite things. By the end of February I plan to add several new menus. So if you're interested in learning to cook, hone your culinary skills or just have a fun time with friends and food then consider, At Home with Vicki Bensinger, In-Home Culinary Classes.

For a current list of culinary class menus please contact me at: vkb2@hotmail.com

Comfort Food

I don't know about the rest of you out there, but this freezing cold weather we've had in the midwest makes me want to put on my sweats when I get home and have some comfort food.

For someone who loves to cook gourmet meals and teach culinary classes, this past month seems to have me posting lots of casual comfort type dishes.

As I sit here sipping on a cup of hot green tea trying to warm my inners, I find myself posting another one of my favorite comfort meals.

The kids are gone now so it's just my husband and I with our 2 dogs. So I decided to fix one of our favorites from the past - Tuna Noodle Casserole. Yes, you read that right. I love this dish and so does my husband. I debated whether or not to post it, thinking you'd all be wondering what kind of dishes do I teach in my classes. I have a wonderful list of menus from simple to complex, if you're interested in seeing them, but who doesn't like comfort food - especially this time of year?

So tonight I decided, why not share this dish? I've been making it since my husband and I got married over 25 years ago and now for my kids as well. It's warm, soothing and really delicious!



Tuna Noodle Casserole

Ingredients:

12 oz can White Albacore Tuna packed in water, rinsed and drained
6 oz. whole wheat penne pasta, cooked
1 can Cream of Celery Soup ( I use Healthy Choice)
1 can Cream of Mushroom Soup (I use Healthy Choice)
2 cups shredded cheddar
1 (7 oz) jar pimentos, drained
1 tablespoon dried minced onions
fresh ground pepper, approximately 1 teaspoon
2 (10 oz.) boxes frozen chopped spinach, thawed and drained

1 small container French's Fried Onion Rings

Take all ingredients except the onion rings, mix together and place in a casserole dish that's been sprayed with non-stick cooking spray. Then pour the onion rings over the top. Cover with foil and Bake at 350 degrees for approximately 45 minutes or until the edges start to bubble.

I know this isn't a fancy meal but believe me it's REALLY good. When my kids were younger they hated fish. I never told them what was in it, but they always seemed to go back for seconds.

If you make it for your family I hope they enjoy it as much as mine do.

Bon Appetit!

Balsamic Glazed Chicken with Soft Corn Polenta

My daughter is home from college where she has been off on her own living with friends in an apartment. Last night she asked me if I would help her to cook something? I asked her what she wanted to learn and she wasn't sure so I handed her lots of recipes to view and Balsamic Glazed Chicken with Soft Corn Polenta was what she selected.

I went through all the details as I do when I teach culinary classes and then she proceeded to prepare the meal for all of us.

Not only did the meal turn out excellent and delicious but even she said, "this is something you would make again, isn't it"? My answer to her was "Yes Definitely". It really was wonderful. The chicken was light and the glaze was fantastic. The polenta was so good I could have licked the bowl.

My daughter was quite proud of herself and so was I. The entire family loved the dish and gobbled it all up. She was excited that she had a new dish to share with her friends at school.

The recipe is really quite simple. I think you'll like it.

Balsamic Glazed Chicken

Ingredients for Glaze:

3 tablespoons white balsamic vinegar
2 tablespoons honey
1/4 cup chicken stock (low sodium)

Mix together the vinegar, honey, and chicken stock in a small bowl. Set aside.

4 boneless, skinless chicken breast halves
1/2 teaspoon kosher or sea salt
1/2 teaspoon fresh ground pepper

1/2 cup flour

Pound each chicken breast with a meat mallet until it's 1/4 inch thick. Season with salt and pepper.

Spread the flour on a small plate. Dredge the chicken in the flour.

Lightly coat a large saute' pan with non-stick spray. Sear the chicken breasts on each side over medium-high heat.

Deglaze the pan with the glaze. Reduce the heat to medium-low and cover. Continue to cook the chicken until the internal temperature reaches 165 degrees F, approximately 5 minutes.

Place individual servings on a plate and spoon additional glaze over the chicken. Serve with creamy polenta, mashed potatoes, mashed butternut squash, etc., and a vegetable. My daughter's favorite is brocolli so that's what we had.

Enjoy!

Dump-In Chili

I hope everyone is enjoying the New Year. I don't know about the rest of you but I've done my share of cooking this past month and could use a slight break.

The weather here in Missouri is freezing. Today I think the high was maybe 14 degrees so I decided I'd make some chili. I've been a bit under the weather since New Years so this was perfect. I call this Dump-In Chili since you literally dump everything in and cook it.

Feel free to add whatever you like to it but this is how I make it. Since my family tries to eat low fat I make it with ground turkey but any type of ground beef will work or a combination.

Dump-In Chili
serves 4

2 pounds ground turkey
28oz can tomato sauce
2 (15 oz.) cans diced tomatoes with garlic and onion
1 (15 oz.) can diced tomatoes with green chili's
1 (15 oz.) can chili beans - medium heat
1/2 cup sugar
1/2 cup Kansas City style BBQ sauce
1/4 cup Hot BBQ sauce

If using ground turkey spray a stockpot with non-stick cooking spray. Add ground turkey and can of tomato sauce. Mix all together and cook. By doing it this way the turkey acts like ground meat and will stay in small pieces. If you cook the turkey first it will stay in large clumps and seem dry.

Then add rest of ingredients and cook for 1+ hours, uncovered. The longer you cook it the more intense the flavors get. Oftentimes I throw this on at 4:00pm and we're eating it by 5:30pm. We eat early. If you leave it on the stove for 4+ hours at a slow simmer the chili will thicken that much more.

If you're not into spicy then don't use the hot BBQ or medium beans. We like it that way.

Garnish with cheddar cheese, sour cream and whatever else you like. I made some crostini to go with it on the side.

Note: This recipes doubles easily.

Enjoy!

Sweet and Sour Brisket

Happy New Year! I hope your New Years was eventful or that you spent it with those you care about.

We had a quiet night. Our kids were both out of town so we held down the fort with our two dogs who enjoyed some rawhide bones for a special treat while we had dinner.

I always love to make something over the top special for New Years. This year my hubby said he'd be fine with a burger and fries. Of course that didn't sound good to me at all. Realizing that going to the trouble to make something incredible wasn't really on his agenda so I decided to make Sweet and Sour Brisket. Nothing fancy or too time consuming but delicious!

The way to make this brisket may sound unusual but trust me it's amazing. Ask anyone who has ever tried it. In fact, I serve this often for large parties because it's so easy and loved by all.

You start by taking the brisket and putting it in a large stockpot of water. Bring to a boil, and skimming off the foam that comes to the top.



After it's boiled for the amount of time specified in the recipe below I place it in the refrigerator to cool down. It's easier to slice this way. Then I slice it and place it in a casserole dish that's been sprayed with non-stick cooking spray.



Then I make the sauce and pour it over the brisket. Cover it and place in the oven for approximately 30-45 minutes. If I've had the brisket refrigerated I will leave it out on the counter to get to room temperature before placing it in the oven. This way it's nice and hot when it comes out.

The finished dish is so tender and delicious! The photo below has some additional sauce covering the top. Since the sauce is so scrumptuous I like to double or even triple the recipe.



The Sweet and Sour Brisket is perfect served with mashed potatoes and a simple salad. For a party I would slice it thin (or have the butcher slice it once chilled) and then once heated can be served with dollar rolls for a buffet. If serving for a small group we just put it directly on the plate and gobble it up.

Sweet and Sour Brisket
Serves 6-8

Sauce (to be used after the brisket has been cooked and sliced)

5 tablespoons Ketchup
1 tablespoon Mustard
½ cup brown sugar
3 tablespoon white vinegar
2 tablespoon butter

Place ingredients in a sauce pan and bring to a slight boil. Just enough for the ingredients to blend together before pouring over sliced brisket.


Brisket (figure ½ pound per person or more depending on who you’re feeding)

Put brisket in stock pot, cover with water, and bring to a boil. Pour out water, add new water, and bring to a boil. Cook 2 ½ hours at simmer, covered. Then slice pieces against the grain.

Put sliced brisket in a casserole dish and pour sauce over it. Let cook 30-45 minutes, covered. Sauce should be bubbling slightly.

Note: I always double or triple the recipe for the sauce.
Instead of using a Beef Brisket try using a Corned Beef Brisket. It tastes just as good.


Enjoy!