Hummus-Brussels Sprouts Bruschetta

I love bruschetta! Here is my original, more traditional recipe. Today, I made a different variaton based on ingredients we had on hand. The result was super yummy. I think anything can go on toasted french bread and it would be good.

I didn't measure out the ingredients, so I'm going to be vague about them. Just make it to taste.

Several slices of french bread (I did 16 from a skinny loaf...maybe 12-16 from a fatter loaf?)
Olive oil
Balsamic vinegar
1 can of garbanzo beans/chick peas
Handful of cilantro
2 cloves of garlic
2 tomatoes, chopped
1/2 a bunch of green onions, chopped
Black pepper
5-6 brussels sprouts, cooked and chopped
Parmesan cheese

Brush each side of the french bread slices with olive oil. Broil about one minute per side, watching to make sure they do not burn.

In food processor, mix drained garbanzo beans (reserve some of the liquid from the can), garlic, cilantro, and a splash of olive oil and a splash of balsamic vinegar. Add enough of the can liquid to make a smooth paste. Basically, you've made hummus.

In a bowl, mix tomatoes, brussels sprouts, green onions, black pepper, and a splash each of olive oil and balsamic vinegar. Ideally, I think grilling the brussels sprouts would be delicious and bring out a great flavor. I just microwaved frozen sprouts. They were still good.

Spread the hummus on the bread (be generous!), followed by a heap of the tomato mixture. Grate parmesan cheese on top, and bake in a hot oven (about 425 degrees or so) for just 2 or 3 minutes, until hot.

Next up: bruschetta with some kind of incorporation of pesto! Yum!

Butternut Squash Cornbread

Butternut squash adds flavor and moisture to this classic buttermilk cornbread.

Ingredients:

• 1 cup stone-ground cornmeal or white cornmeal
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup light brown sugar, packed
• 1 large egg
• 3/4 to 1 cup buttermilk
• 1 cup cooked mashed butternut squash
• 1 tablespoon vegetable oil

Grease or spray an 8-inch square baking pan or deep-dish pie plate. Heat oven to 375°.

In a mixing bowl combine cornmeal, flour, baking soda, baking powder, salt and brown sugar. In another bowl, whisk together the egg, 1/2 cup of the buttermilk, squash, and vegetable oil. Combine the wet ingredients with the dry ingredients; mix until well blended, adding more buttermilk if needed. Batter will be thick, but easy to stir by hand. Spread batter in the prepared baking pan.

Bake for 25 to 30 minutes, until nicely browned.

Bruschetta

1 cup pitted black olives
2 cloves garlic, minced
2 tsp balsamic or red wine vinegar
1 tsp capers, drained
1 tsp olive oil
1 1/3 cups chopped tomatoes (2 medium)
1/3 cup thinly sliced green onions
1 TBS freshly snipped basil or oregano, or 1 tsp dried basil or oregano, crushed
1 TBS olive oil
1/8 tsp pepper
Loaf of French bread
2 TBS olive oil
1/2 cup grated Parmesan cheese
Ricotta cheese

For olive paste, in a food processor bowl or blender container combine olives, garlic, vinegar, capers, and the 1 tsp olive oil. Cover and process till a nearly smooth paste forms, stopping and scraping the sides as necessary.

For the tomato topping, in a small bowl stir together chopped tomatoes, green onions, basil or oregano, the 1 TSB olive oil, and pepper.

For the toast, cut bread into 1/2-inch thick slices. Use the 2 TBS olive oil to lightly brush both sides of each slice. Place on an ungreased, foil-lined baking sheet. Bake in a 425 degree oven about 5 minutes or till crisp and light brown, turning once.

To assemble, spread each piece of toast with a thin layer of ricotta cheese, then a thin layer of olive paste. Top each with about 2 TBS of the tomato topping and sprinkle with Parmesan cheese. Return slices to the baking sheet. Bake in a 425 degree oven for 2 to 3 minutes or till cheese starts to melt and toppings are heated through. Serve warm.

Christmas Yams

A yummy Thanksgiving and Christmas favorite from Jordan's mom!

6-7 large yams
1 stick butter
1/2 tsp salt
1 tsp nutmeg and cinnamon
1/2 tsp allspice
1/2 cup (or more) brown sugar
2 beaten eggs
3/4 cup half and half
Baby marshmallows
1/2 tsp orange peel (optional)

Wash, rinse, and quarter yams. Cook by bringing to a boil, turning the temperature down to low and simmer 15-20 minutes, just until tender but not mushy. Drain. Peel yams and put them in a big casserole dish. Mash the yams while still hot. Add the stick of butter. Mash together, melting the butter. Add salt, nutmeg, cinnamon, allspice, and brown sugar. Mix. Add the beaten eggs and half and half and stir. Top with baby marshmallows. Bake at 325 degrees F for 20-25 minutes until marshmallows are a light golden brown.

*When I made these on Jordan's birthday, he suggested adding some crushed, drained pineapple. We added about 1/2-3/4 cups, and it was a great addition!

Salsa

4 medium tomatoes
1 small onion, finely chopped
2-3 jalapeño peppers, seeded and minced
1-2 small cloves garlic, minced
1/4 cup chopped fresh cilantro
2 TBS lime juice
Salt and pepper to taste

Cut tomatoes in half; remove seeds. Coarsely chop tomatoes. Combine tomatoes, onion, jalapeño peppers, cilantro, garlic, and lime juice in medium bowl. Add salt and pepper. Cover and refrigerate 1 hour, or even up to 3 days for flavors to blend.

Note: Letting the salsa sit at room temperature for a while will make it even spicier.

Feta Salad

This is a GOOD salad. The amounts of all the ingredients don't really have to be exact, so I'll just kind of explain how to make it. Cook about 1 1/2 to 2 cups of cooked orzo, drain, and rinse with cool water. Let all the water drain from the pasta. Meanwhile, chop up some olives, basil, spinach, tomatoes, and roasted red bell peppers, and mix them all with the orzo. Also mix in a couple of handfuls of crumbled feta cheese. For the dressing, whisk together 2 TBS of olive oil with 1 1/2 tsp of cider vinegar and some black pepper. Pour that over the salad and mix. The salad is the best at room temperature. It's important that the pasta is cooled so it doesn't melt the feta cheese.

Chicken Empanadas

1 box (15 oz) refrigerated pie crusts (2 11-inch crusts)
4 oz cream cheese
2 TBS salsa
2 TBS chopped fresh cilantro
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp garlic powder
1 cup finely chopped cooked chicken
1 egg, beaten
Additional salsa

Remove pie crust pouches from box; let stand at room temperature 15-20 minutes.

Heat cream cheese in small heavy saucepan over low heat; cook and stir until melted. Add slasa, cilantro, cumin, salt and garlic powder; stir until smooth. Stir in chicken; remove from heat.

Unfold pie crusts; remove plastic film. Roll out slightly on lightly floured surface. Cut crusts into 3-inch rounds using biscuit cutter or drinking glass. Reroll pie crust scraps and cut enough additional to equal about 20 rounds.

Preheat oven to 425 degrees F. Place about 2 tsp chicken mixture in center of each round. Brush edges lightly with water. Pull one side of dough over filling to form half circle; pinch edges to seal.

Place 10-12 empanadas on foil-lined baking sheet; brush lightly with egg. Bake 16-18 minutes or until lightly brown. Serve with salsa. Makes 10 appetizer servings.

Note: Empanadas can be prepared ahead of time and frozen. Simply wrap unbaked empanadas with plastic wrap and freeze. To bake, follow directions baking 18-20 minutes.