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Posts Tagged ‘Sage’

From:  http://oldfashionedliving.com/delicata.html

 Ingredients
2 medium delicata or other winter squash (about 2 pounds)
3 tablespoons butter
1/4 cup fresh sage, chopped
1 tablespoon fresh rosemary, chopped
1 1/2 cups apple cider or juice
1 cup water
2 teaspoons wine or herb vinegar
1 teaspoon salt
freshly ground pepper to taste

 Directions
If using delicata squash, peel it with a vegetable peeler, then cut it lengthwise in half, and scrape out the seeds. Cut each piece in half again lengthwise, then crosswise into 1/2-inch-thick slices. Other squash should be peeled, seeded, cut into 1x 1/2 inch pieces. Melt the butter in a large skillet over low heat. Add the sage and rosemary and cook until the butter just begins to turn color-3to5minutes.Add the squash to the skillet, then the apple cider, water, vinegar, and salt. Cook stirring occasionally, over medium heat at an even boil until the cider has boiled down to a glaze and the squash is tender, 20 to 30 minutes. Taste and season with pepper and additional salt if needed.

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Sauteed Kohlrabi

from Oak Ridge Farm, adapted from The Cook’s Garden Cookbook

Servings:  2-4

Ingredients
2 or 3 kohlrabi
1 medium onion, diced
1 teaspoon salt
4 tablespoons butter or light oil
1 tablespoon fresh herbs (thyme, chives, sage, etc.)

Directions
Grate kohlrabi, place in colander and sprinkle with salt.  Let stand thirty minutes to drain.  Heat butter over medium heat, add onions, and saute onions for a few minutes.  Stir in kohlrabi, reduce heat to low, cover, and cook ten minutes.  Increase heat to medium and cook two  minutes.  Remove from heat and stir in fresh herbs.

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Harvest Pumpkin Soup

From: http://allrecipes.com/Recipe/Harvest-Pumpkin-Soup-2/Detail.aspx

Prep Time: 10 minutes
Cook Time: 1 hr
Total Time: 2 hrs, 30 minutes

Ingredients:

2 small sugar pumpkins
3 cups chicken stock
3/4 cup heavy whipping cream
1/4 teaspoon ground nutmeg
1/2 teaspoon ground sage
1 1/2 teaspoons salt
4 tablespoons sour cream

Directions:

Preheat oven to 400 degrees F (205 degrees C). Cut pumpkins in half and scoop out seeds. Spray a cookie sheet with non-stick cooking spray. Place pumpkins, flesh side down on the cookie sheet and roast until soft to the touch, about 45 minutes. Remove pumpkins from oven and let cool. Once pumpkins are cool scrape flesh from skins into a food processor. Discard skins.

Add chicken stock to the pumpkin and puree. Pour soup into a large saucepan and bring to a simmer over medium heat. Stir in cream, nutmeg, sage and salt. Mix well and remove from heat. Serve garnished with a dollop of sour cream.

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Creamed Onions and Sage

From: http://allrecipes.com/Recipe/Creamed-Onions-and-Sage/Detail.aspx

Total Time: approx. 1 hr, 20 minutes
Servings: 3

Ingredients:

12 small onions
5 fresh mushrooms, sliced
2 tablespoons butter or margarine
1 tablespoon all-purpose flour
1 cup whole milk
1/2 teaspoon salt
1 teaspoon dried sage
1 teaspoon lemon zest
1 teaspoon lemon juice
2 tablespoons chopped fresh parsley
1 pinch paprika

Directions:

Peel onions and trim slightly at the top and bottom. Boil the onions gently in salted water until tender (about 30 minutes).

Preheat oven to 350 degrees F (175 degrees C). Butter one shallow baking dish.

Saute the sliced mushrooms in the butter or margarine. Stir in the flour. Stir in the milk, salt, sage, 1/2 of the lemon peel and all of the lemon juice. Cook, stirring over medium heat until sauce thickens.

Place the cooked onions in the prepared baking dish and pour the mushroom sauce over them.

Bake at 350 degrees F (175 degrees C) for about 20 minutes. Sprinkle the top with the chopped parsley, remaining lemon peel and paprika to taste.

 

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