Category: Recipes

Butternut Squash Muffins:Recipes At My Table

Butternut Squash Muffins

BUTTERNUT SQUASH MUFFINS

These Butternut Squash Muffins are savoury. You can choose to make this in muffin form or casserole form. If doing a casserole use a 9 X 13 pan and increase cooking time to 35 minutes. I like it as a side dish, but I do eat it as a main because I love vegetables. The more vegetables we can add to our diets, the better for our overall general health.

Another meatless Monday idea. I make a nice big salad with these. If you don’t want to bother with muffins, this bakes nicely in a 9 X 13 pan. Cool and spoon out. Remember this is crumbly and won’t cut perfectly, but will wow you with its creaminess and taste.

If you are looking for a great salad with butternut squash https://recipesatmytable.com/roasted-butternut-squash-pear-salad/

Ingredients

  • 2 cups butternut squash(I used frozen)
  • ¼ cup mayonnaise
  • 1 small onion chopped
  • 2 tsp chives
  • 1 egg
  • 1 tbsp maple syrup
  • 1/4 cup all purpose flour
  • 1/2 tsp baking powder
  • salt and pepper
  • 1 sleeve plain salted crackers ( for topping)
  • 1 tsp Italian seasoning
  • 2 tbsp parmesan cheese
  • 2 Tbsp olive oil

Process

I steamed the butternut squash in the microwave for 5 minutes and then used an emulsion blender to puree it. Set it aside and let it cool.

I put the crackers in a plastic bag and pounded them with a rolling pin. Place them in a small bowl and add the Italian seasoning, cheese and olive oil and mix.

The squash has cooled and now I add the egg,mayonnaise maple syrup, baking powder chives,salt and pepper, flour and onion. Mix all together.

I grease a muffin tin and divide the batter equally.

Butternut Squash Muffins: Recipes At My Table

Next i place 1 1/2 tbsp of the topping over each muffin and gently press it down with a fork. Place in a 350F oven for 25 minutes. Let completely cool. Remove from pan by scooping out gently with a spoon. They are crumbly, but bottom stays firm.

Butternut Squash Muffins: Recipes At My Table

These are very crumbly in texture, but they do lift out nicely with a tablespoon.

Butternut Squash Muffins:Recipes At My Table

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Sicilian Caponata: Recipes At My Table

Sicilian Caponata

Sicilian Caponata

Sicilian Caponata is a traditional dish that can take a long time to cook. My version is a quick one and it is a great way to make this as an appetizer. This recipe made about 4 cups for me. You can preserve it with extra olive oil in jars in the refrigerator and holds for a few months because of the vinegar. Always remember, that there are many versions of these Italian dishes.

Traditional Caponata has capers in it, but I left them out today. When I travel Sicily, it has many different ingredients. You can use green olives, black olives, some peppers, some raisins, pine nuts and all sorts of additions. Be creative with it and own it. Whatever you add, know that you made it at home with your special twist on it.

When we visited Sicily for the first time in 1975, my nonna Marietta had many special treats for us. I still see the jars of caponata and artichokes lined up. It was with pride that she made and served us those dishes. I am always in awe of these wonderful women in my life who shared their recipes for a lifetime of memories. Passed down for generations, these are the recipes that I continue to bring to the table with the same pride.

Another great eggplant appetizer on my blog https://recipesatmytable.com/eggplant-boat-salad/

INGREDIENTS

  • 1 extra large Italian eggplant
  • 1/4 cup cups extra-virgin olive oil
  • 1 large onion chopped
  • 2 celery ribs thinly sliced
  • 20 whole kalamata a olives
  • 1/2 cup of golden raisins
  • 1 tablespoons sugar
  • 2 tbsp white or red wine vinegar
  • 1 cup chopped tomatoes
  • salt and pepper

Process

Wash and peel eggplants with a potato peeler and leave some strips. Cut the eggplant into small 1/2 inc cubes.Place the oil in a large frying pan and add the onion and the eggplants. Generously salt and pepper everything.This is when I add the sugar to help caramelize everything.

Follow with the celery and cook a few more minutes.

Next I add the olives and cook. After a few minutes I add the vinegar.

In go the tomatoes and you can see the little bubbles on the side. Let this simmer for 15 minutes.

Finally I put in the golden raisins and simmer for another 15 minutes. It should bubble away and be thick when it is done. No liquid.

It is all done and up close it looks thick and luscious. I add extra olive oil to preserve and plate.

Presented in small bowls as an appetizer.

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Oatmeal Buns

Warm buns out of the oven are a treat anytime of the year. My Oatmeal Buns bring a healthy bun to the table. If you have picky eaters, the food processor grinds the oats so fine, that they melt in your mouth. I love these with soup, chilli or slathered in butter. I know, not too healthy, but comforting at times.

Growing up with my grandmother in Little Italy, we made our own bread and buns every week. She kneaded that dough and it felt beautiful between the hands. I had a little step stool to reach the counter. Then she always baked my little bread, praised me and smothered me with kisses. When the bread came out of the oven we would sit and share the love. Nonna never sat often, but bread called her to the table. Although she didn’t like oats, I think she would like these buns today.

Today my mother Nilde continues to bake her own bread. She carries on the family traditions. Although she hasn’t been able to bake with her great-grandson these days, she makes him his special little loaves and delivers them. We adapt to the times and love and family flourish. Recipes bring us together no matter what!!

Another recipe from my blog that kids love https://recipesatmytable.com/twisted-pizza-bread/

For healthy reasons to eat oats https://www.everydayhealth.com/columns/bonnie-taub-dix-nutrition-intuition/reasons-why-you-should-eat-oatmeal-every-day/

Process

  • Ingredients
  • 1-1/2 cups boiling water
  • 1-1/2 cups old-fashioned oats
  • 1/4 cup packed brown sugar
  • 1/2 tsp salt
  • 1 tablespoon canola oil
  • 2 tsp quick rise yeast
  • 1/4 cup warm water
  • 1 tbsp honey
  • 2  cups all-purpose flour( for the dough in the food processor)
  • 1/2 cup flour for dough on board to knead
  • extra flour for dusting

Process

In a large measuring cup, put in the oats, brown sugar and salt.In a small measuring cup place the yeast, honey and warm water. Next pour in the oil and mix.

Boil the water and pour over the oats.  I let it sit for about 10 minutes.  Place the oat mixture into the food processor and pulse.  This makes fine grains of the oats.Next pour in your yeast and mix.  Place the 2 cups of flour into the mixture and pulse until it forms a ball.

Put your dough onto a floured counter and add another 1/2 cup flour by sprinkling it over the dough and knead for a few minutes.

The dough will form into a smooth ball as you knead.

Now place the dough into a bowl with olive oil and roll it around so that it all coats. Cover the dough with plastic wrap and a kitchen towel and let it rise for one hour. 

The risen dough in the bowl.

After one hour, punch it down and divide it into 24 pieces.

Roll each piece into a ball and place in a 13 X 9 greased oven dish. Let rise for another 45 minutes.

After 45 minutes the rolls have puffed-up.

Place in a 375F oven for 25 to 30 minutes.

Let them cool and they are good with any meal.

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Zucchini Roll Ups: Recipes At My Table

Zucchini roll ups

Zucchini and all types of vegetables are a staple in my kitchen. Zucchini Roll Ups are a good way to increase vegetable intake and provide some meatless meals that are hearty. Vegetables make a nutritious meal any time of the year. My nonna Emilia and nonna Marietta, used vegetables in many ways in their “cucina povera”. Today I take their recipes and keep my family healthy.

My nonno Salvatore grew all types of vegetables in the garden. We used them throughout the summer and they preserved them to enjoy during the winter months. Vegetables made up a large part of our diet and we had them in many different ways. We enjoyed them hot and cold. One of my favourite zucchini dishes is https://recipesatmytable.com/tiella-with-zucchini-and-potatoes/

Zucchini are very healthy for you because they are rich in vitamin B6 which helps regulate blood sugar. For more health benefits read https://www.webmd.com/diet/health-benefits-zucchini#1

INGREDIENTS:

  • 2 medium zucchini sliced lengthwise about 1/4 inch
  • cooking spray or olive oil for brushing
  • a clove of garlic, minced 
  • 1 cup ricotta cheese
  • 1/2 cup freshly grated Parmesan
  • 1 large egg
  • 1/2 cup shredded cheese
  • 2 tbsp chopped parsley ( your favourite will do)
  • 2 cups marinara sauce (divided)
  • 1 tsp olive oil
  • salt and pepper 
  • 1 tsp italian bread crumbs
  • toothpicks to secure the roll ups

Process

Slice the zucchini lengthwise and brush with some olive oil. Place on a grill.

Remove from grill. Cover with plastic wrap and place in refrigerator for at least 1 hour. The steam will soften the zucchini and make it pliable.

Combine the ricotta,parsley, parmesan,the shredded cheese, egg, and garlic

I spread about 1 cup of the marinara sauce on the bottom of an oven proof pan. Lay out the zucchini slices and place a tbsp of the ricotta mixture lengthwise about an inch from the widest edge.  

Zucchini Roll Ups: Recipes At My Table

Roll each up and place in the pan.  Secure with a toothpick.  Sprinkle on the bread crumbs over the top of the ricotta. The breadcrumbs keep the ricotta in place and make a little coating. Place like little towers into the baking dish.

 Place into a 375 F oven and bake for 25-30 minutes. See how golden brown the little caps are from the breadcrumbs. You can use the extra sauce to plate.

Zucchini Roll Ups: Recipes At My Table

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