cookbook Archives - For the Love of Food

Tuscan Turkey Soup and Gooseberry Patch giveaway

Nicole Hood — Sun, 15 Dec 2013 05:51:00 +0000

When Gooseberry Patch asked me to review their new cookbook, Hometown Christmas I was excited to check out the delicious recipes inside, especially the baked goods! But after reading through every page I was pleasantly surprised to find numerous recipes I wanted to try that were not just desserts but also Crockpot dishes, soups and stews, and party appetizers.

So I decided this tasty Tuscan Turkey Soup would be the first recipe I would share with you today. It features ground turkey, beans, orzo pasta, and hearty veggies. Perfect for this time of year!

Serve with toasted bread for dipping.

Tuscan Turkey Soup

Serves 4-6

Ingredients

1/2 cup onion chopped
2 cloves garlic minced
1 lb ground turkey
2 14.5 oz cans chicken broth
1 14.5 oz can stewed diced tomatoes
1 15 oz can kidney beans drained and rinsed
1/2 cup orzo pasta uncooked
1 tsp dried basil
1 tsp dried oregano
1 tsp salt
1/4 tsp pepper
6 oz pkg fresh baby spinach
garnish: shredded Parmesan cheese
olive oil

Instructions

Coat a large saucepan with non-stick spray; heat over medium heat.
Add olive oil and onion and garlic; sauté for 5 minutes, or just until tender.
Add turkey and cook for 5 minutes.
Add remaining ingredients except spinach and garnish.
Bring to a boil; reduce heat, and simmer for 20 minutes, or until orzo is tender.
Stir in spinach; cook for 3 minutes, or until spinach wilts.
Ladle soup into bowls; top with a sprinkle of cheese.

Notes

Recipe from "Hometown Christmas" by Gooseberry Patch.

Saute onions and garlic over medium heat.

Add ground turkey and cook until no longer pink.

Add all remaining ingredients (except spinach) and bring to a boil.

Reduce heat and simmer for 20 minutes.

Stir in spinach and cook for 3 minutes, until it is wilted.

There’s nothing better than a warm and comforting bowl of hot soup on a cold winter night!

Enter our Referral Giveaway on our Facebook page to win a copy of Gooseberry Patch’s Hometown Christmas cookbook!

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Gooseberry Patch Honey Ginger Wild Rice Salad

Nicole Hood — Thu, 14 Nov 2013 06:33:00 +0000

Here’s another delicious recipe from Hometown Harvest!

This vegetarian rice salad tossed with a tangy dressing is a nice change from traditional dinners.

The mix of colors, flavors, and textures makes for a fun entree everyone will enjoy.

Ingredients:

Serves 8-10

3 cups cooked wild rice
1-2 bunches green onions, sliced
1 cup dried cranberries
1 cup red pepper, diced
1/2 cup salted roasted sunflower seeds
3/4 cup pine nuts

Honey Ginger Dressing:

2 tsp orange juice (or frozen orange juice concentrate)
2 Tbsp honey
2 tbsp toasted sesame oil
1 Tbsp rice wine vinegar
1 Tbsp soy sauce
1-2 Tbsp ginger

Whisk all ingredients together, adding ginger to taste.

Directions:

Combine all ingredients except pine nuts in a large salad bowl.
Toss to mix and set aside.
Toast pine nuts in a dry skillet over medium high heat, stirring until fragrant.
Cool slightly and add to salad.
Drizzle with Honey Ginger Dressing; stir thoroughly to combine.
Cover and refrigerate until serving.

*Recipe from Gooseberry Patch‘s new cookbook Hometown Harvest.

For the dressing simply whisk all ingredients together, adding ginger to taste.

I used about 2 Tbsp of ginger paste.

Cook 3 cups of wild rice and let cool slightly.

(About 1 – 1 1/2 cups uncooked rice)

Chop up all you ingredients.

Mix all ingredients except pine nuts in a bowl.

Toast dry pine nuts over med high until golden, about 2 minutes or so.

Add pine nuts and combine. Enjoy!

Serve warm or refrigerate and serve chilled.

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Hometown Harvest Butternut Squash Pie

Nicole Hood — Sat, 09 Nov 2013 17:12:00 +0000

I have always been a fan of pies, my favorite is still my Southern Pecan Pie, but I love to try new flavors! When my husband took me to his home state of Montana this past summer I tried Huckleberry and Bumbleberry, which were both sweet and delicious. During Fall I love traditional flavors like pumpkin and sweet potato but when I cam across this recipe for Butternut Squash Pie in Gooseberry Patch’s Hometown Harvest cookbook, I knew I had to try it!
It holds together well, has a nice texture and hint of spice and is similar to a pumpkin pie. Try this recipe for your next family dinner, or even Thanksgiving dinner!
Remember you can enter to win the Hometown Harvest cookbook below!

Butternut Squash Pie

Serves 6-8

Ingredients

1 butternut squash halved lengthwise and seeds removed
2-4 tbsp butter cubed
1 cup evaporated milk
1/2 cup sugar
1 tbsp flour
1/2 tsp ground ginger
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp salt
2 eggs beaten
9 inch pie crust
optional garnish: whipped cream

Instructions

Place squash halves in a shallow baking pan, cut side up.
Top with butter, cover with aluminum foil.
Bake for 375 degrees for about one hour, until fork tender.
Remove from oven; turn squash halves on their side in the pan and allow liquid to drain until cool.
Scoop squash pulp into a bowl and mash, discarding skin.
Measure 1 1/2 cups of mashed squash into the top of a double boiler; add milk and warm through over low heat.
In a separate bowl, mix sugar, flour, spices, and salt; add eggs.
Whisk well; add to squash mixture and stir well.
Warm through, but do not boil.
Pour warm filling into unbaked pie crust.
Bake at 400 degrees for 10 minutes.
Reduce heat to 350 degrees; bake until pie sets, about 15-20 minutes.
Top servings with a dollop of whipped cream.

Notes

Recipe from Hometown Harvest cookbook.

Cut the squash in half lengthwise and scoop out the seeds. Place on a baking sheet with 1-2 tbsp butter in each half. Optional- the recipe says to cover in aluminum foil. I chose not too, as I have always roasted this way instead. Bake at 375 for about an hour or until cooked through and fork tender.

Remove the squash from oven and let cool. Optional: turn on their side and let an liquid drain.

Then using a spoon remove squash pulp and place in a bowl.

Mash gently and throw away skins.

I ended up only needing half of the squash for the pie. The other half I used for another recipe.

Make a double boiler using a saucepan filled 1/3 of the way with water and a smaller metal bowl or saucepan on top. Bring water to a simmer.

Mix in squash and evaporated milk to the double boiler and let heat over low, stirring and breaking apart any chunks.

In a separate bowl, mix sugar, flour, spices, and salt; add eggs.

Whisk well.

Slowly add mixture to squash mix in the double boiler.

Stir continuously and warm through but make sure not to boil or scald.

You can either make your own pie dough (here’s my recipe here) or use a premade pie dough as pictured above or like the recipe says use a premade pie shell. I like to use my own 9 inch pie plate so I used this pie crust and crimped the edges.

Pour filling into unbaked pie crust. Bake pie at 400 degrees for 10 minutes.

Optional decoration: use a cookie cutter or pie stamp (I bought my set at William Sonoma) make designs like flowers or leaves. I used the extra pie dough that I removed from the crust when crimping the edges and rolled it out. It was enough for me to make 11 flowers! Bake these for 10-15 minutes once you turn the heat down to 350 degrees for the pie.

Turn heat down to 350 degrees, add optional pie decoration shapes to pan and bake for another 15 minutes or so.

You can serve the pie with a dollop of freshly made Whipped Cream.

I love how my pie crust flowers turned out!

Serve warm or at room temperature with whipped cream.

Now doesn’t that look tasty? Try a slice today!

Enter to win Gooseberry Patch’s new cookbook here:

a Rafflecopter giveaway

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