Roast Stuffed Pumpkin

6 Tablespoons real butter
1 large onion, coarsely chopped
1 cup diced celery
8 to 10 slices whole wheat bread, toasted and cubed
1 cup apples, chopped
1/2 cup coarsely chopped walnuts
2/3 cup raisins
2 eggs
1/2 stick of butter
2 or 3 cloves garlic, finely chopped
1 tsp oregano
1 tsp sage
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cumin (powdered)
1/4 tsp salt
1/4 tsp freshly ground pepper
1 cup dry white wine
1 pumpkin, 8 to 10 inches in diameter

The Stuffing: Melt 2 tbsp of butter in a large skillet and sauté the chopped onion over medium heat until the pieces are limp and translucent. Then add the diced celery and cook for 3 to 4 minutes and remove the pan from the heat.

Next, toast the whole wheat bread and cut it into 3/4-inch cubes. Put these in a large mixing bowl and add the sautéed vegetables, apple pieces, chopped nuts and raisins.

Beat the 2 eggs in a separate container and pour them into the bowl. Then mix everything thoroughly.

Let the mixture sit for a moment, and place the butter in a small frying pan and heat it util it melts and starts to bubble. Add the finely chopped garlic pieces and sauté them for 1 minute. Now pour this sauce over the ingredients in the bowl and mix the stuffing with a large spoon. Sprinkle in the oregano, sage, cinnamon, nutmeg, cumin, salt and pepper. To finish up, pour in the cup of white wine and blend thoroughly.

The Pumpkin: Prepare the pumpkin by cutting a large circle around the stem (as if you were making a jack-o'-lantern). Lift that portion off and discard it. Then remove all the inside seeds and stringy matter with a large, sturdy, metal spoon and fill the pumpkin with dressing. Press the breaded mixture into the shell with your hands to make sure your pumpkin is completely stuffed.

With that done, place the stuffed pumpkin in an oiled baking dish and cook, in a preheated 350-degree oven, for about 2 1/2 hours. (Cooking time may vary, depending on the thickness of the pumpkin's wall.)

When the aroma is too good to be believed, the pumpkin is a rich orange-brown, and the exposed stuffing is dark and crisp, your pumpkin is probably done. But it's best to test it with a fork to make sure! If the utensil goes in and out of the flesh of the pumpkin easily, you'll know it's ready. So remove the dish from the oven and let it cool for 20 to 30 minutes before serving.

If you wish to add meat to your stuffing, adjust ingredients according to flavor blends.
Cook dressing and punpkin seperately and add stuffing about the last 30 minutes of cooking time for the pumpkin.
The last 15 minutes if using shrimp or crab.
I enjoy the stuffing without meat if other meat is on the menu.

Enjoy, play with it and make it your own.

EGGPLANT WITH SPICY GINGER SAUCE
4 side servings or 2 main dish servings

1 teaspoon extra virgin olive oil
1 cup chopped sweet onion
2 tablespoons minced ginger
2 tablespoons minced garlic
1 1/2 pounds unpeeled eggplant, cut into 1/4 -inch cubes
1/4 cup spicy sauce (see note)
2 teaspoons toasted sesame oil
4 tablespoons chopped fresh cilantro
Cooked brown rice, for serving.

Heat a large nonstick skillet over medium-high heat.

Add olive oil, and then add onions, ginger and garlic. Cook, stirring, about 2 minutes.

Add eggplant and cook, stirring, until lightly browned and tender, 8 to 10 minutes.

Add 6 tablespoons water, the spicy sauce, chili-garlic sauce, sesame oil and half the cilantro. Reduce heat to medium, cover and cook, stirring occasionally, until eggplant is tender and liquid is absorbed.

Serve hot, on brown rice, sprinkled with remaining cilantro.

(Note) For Spicy sauce mix 1 tablespoon each: soy sauce, rice vinegar, water and lime juice, chili powder and 1 teaspoon sugar.

Honey-Lime Asparagus with Goat Cheese

1 pound asparagus - peeled, trimmed and halved if very thick
2 tbsp pine nuts
1 tbsp lime juice + zest of 1 lime
2 tbsp olive oil
2 tsp honey
1/4 tsp kosher salt
2 ounces goat cheese

Bring a large pot of salted water to a boil.

Add asparagus and cook until tender - but still crisp (3-6 min)

Drain. Meanwhile, in a skillet, lightly toast the pine nuts over medium heat; stir often (about 5 min.)

Set nuts aside.

In a large bowl, whisk together the lime juice, lime zest, oil, honey, and salt until smooth. Add the asparagus and toss well.

Top with goat cheese and toasted pine nuts just before serving.

Oyster and Pecan Dressing~

8 ozs of turkey sausage, sliced
1/2 cup butter
1 cup chopped onion
1 cup chopped celery
6 cups dry bread crumbs (I use cornbread, but any stout bread such as French will do)
3 cups, drained, fresh oysters
1 cup chopped pecans

1/4 cup chopped fresh parsley
1-1/2 tsp Worcestershire sauce
1 tsp sea salt
1/4 tsp fresh ground black pepper

Sauté the sausage in a 6 qt Dutch-oven until golden brown. Remove the sausage and drain. Reserve the pan drippings
Heat the butter with the pan drippings until the butter melts, add the onion and celery, sauté for 5 min and remove from heat

Add the bread crumbs, oysters, pecans, parsley, Worcestershire, salt and pepper and toss lightly.

Place in a well oiled baking pan and bake covered w/ baking foil until a knife test is clean, about 45 to 60 min.

You can use the dressing to stuff the turkey or chicken, be sure to follow the baking time chart for the proper cooking time if you do.
Serves 10 to 12 easily.

Happy Rice

PILAU....there are various spellings of pilao or pulao or, pilaf; but they all start out with rice which has been fried before it is cooked in water.

Spices such as cinnamon, cardamom, bay leaves or saffron can be added to get that very special taste for any dish.

1 cup long-grain rice
2 tbsp real butter
salt and fresh ground black pepper
2-1/4 cups hot chicken stock
Extra butter

Cover rice in water and soak for 30 minutes

Drain and sauté in hot butter until the rice is dry and begins to stick to pan

Add the salt, pepper, and chicken stock, cover and cook 20 minutes or until rice is tender

Remove from heat, add a little butter, cover and let sit 5 minutes before serving.

Roasted Red Potatoes
(serves 4)

1/2 lb. red potatoes, scrubbed and quartered
4 Tbsp. extra-virgin olive oil
Sea salt, to taste
Freshly ground black pepper, to taste
Paprika, to taste
2 Tbsp. minced fresh rosemary
2 garlic cloves, sliced

Preheat the oven to 375°F.

Add the potatoes to a large pot and cover with cold salted water. Bring to a boil over medium-high heat. Cook until the potatoes can be pierced with a fork but are still firm. Drain.

Toss the potatoes with the remaining ingredients. Spread evenly on a baking sheet. Roast for 20 to 30 minutes, until browned and crispy.

Stuffed Bell Peppers
This dish serves up beautifully when using a mix of red, green and yellow peppers.

4 Green or Red Bell Peppers
1 pound Ground Chuck (cook, drain and set aside)
1/2 cup Brown Rice (cooked and set aside)
1/2 cup chopped onion
butter for sautéing onion
2-4 teaspoons Sage Hill Farms Italian or Cajun blend
2 cups of Red Sauce (more or less depending - 3 cheese or mushroom is good if using jar sauce)

Pre-heat oven to 350

Combine cooked meat and rice in a frying pan, add tomato sauce, onion, and seasoning.

On medium heat cook and stir until the mixture starts to boil. Turn down to a low simmer.

Cut off tops of peppers (save -optional)

Clean out the inside and rinse in cold water. Pat dry and stuff with meat and rice mixture.

Replace tops if desired.

Bake at 350 for about 35 minutes or until top is well baked.

Serve while hot~

PS: There will be more mixture than needed.
Use to stuff extra peppers and freeze.

Parsley and Chive Butter
(yummy on grilled vegetables and fish)

2 tbsp chopped parsley
1 tbsp chopped chives
8 oz real butter-slightly softened
juice of 1 lemon
Sea salt & Black pepper to taste

Beat the herbs into the butter and add lemon juice ad seasoning.

Mix until smooth.

Shape in a mold of choice or roll into a small log on waxed paper.

Chill and slice as needed or serve whole log on a pretty tray.

Can be refrozen if not out of freezer too long.