Someday Cooking

Preheat oven to 425° and set a rack to the lowest position. 

For pie filling, combine pear chunks, cranberries, cheese, brown sugar, flour, cinnamon, ginger, and lemon juice together in a large bowl. Spoon into the pie shell, leaving the juices behind.

For topping, combine brown sugar, cinnamon, flour, and nuts. Pour melted butter on top and stir with a fork until crumbles develop. Sprinkle topping all over the filling.

Bake the pie for 10 minutes, then reduce heat to 375° and bake until the top is browned and the juices are bubbling, 40-50 minutes more. Remove finished pie from the oven and place on a wire rack to cool completely. The pie filling will set as it cools. Slice and serve pie at room temperature.

Serves 8.

Adapted from Yankee magazine, Jan./Feb. 2021, p. 48.

1 medium shallot, finely chopped

12 oz. rigatoni
2 T. olive oil, divided
12 fresh sage leaves
1/4 c. pine nuts, toasted and roughly chopped
1 t. finely grated lemon zest
1 shallot, finely chopped
2 cloves garlic, pressed
Kosher salt
Freshly ground black pepper
1 c. canned pure pumpkin
2 oz. Parmesan cheese, grated (about 1/2 c.), plus more for serving
1/4 c. heavy cream
1/8 t. fresh grated nutmeg

Cook rigatoni per package directions. Reserve 1 c. cooking water; drain pasta and return to pot.

Heat 1 T. oil in a large saucepan over medium heat. Add sage and cook until crisp, 2-3 minutes. Transfer with a slotted spoon to a paper towel-lined plate; when cool, crumble into pieces. Toss together sage, pine nuts, and lemon zest in a bowl. Set aside.

Add remaining 1 T. oil, shallot, and garlic to saucepan. Season with salt and pepper. Cook, stirring occasionally, until tender, 1-2 minutes. Add pumpkin, Parmesan, heavy cream, nutmeg, and 1/2 c. reserved pasta water. Cook until slightly thickened, 3-5 minutes. Season with salt. (If desired, use an immersion blender to puree until smooth.)

Add pasta and stir to combine. Add more pasta water if sauce seems too thick.

Serve sprinkled with pine nut mixture.

Serves 4.

Adapted from Country Living magazine, Oct. 2020, p. 91.

2 c. granulated sugar
2 c. water
2 c. raisins
1 c. currants
1 c. shortening or vegetable oil
1 t. cinnamon
1-1/2 t. cloves
1-1/4 t. nutmeg
1 t. salt
1 t. baking soda
2 T. warm water
4 c. flour
2 t. baking powder
1-1/2 c. chopped nuts

Grease and flour a 9 x 13 baking pan. Heat oven to 325 degrees.

Combine sugar, water, raisins, currants, and shortening or oil in a saucepan. Bring to a boil and boil for 3 minutes. Cool slightly.

Add cinnamon, cloves, and nutmeg, and mix well. Allow to cool and then add salt, baking soda, and warm water. Mix well. Sift flour with baking powder and add to batter. Stir in nuts. Pour into prepared pan and bake for 60 minutes.

Serves 15.

*This recipe was used during World War I when there was rationing. The name comes from the fact that it contains no eggs, butter, or milk.

Adapted from Florida Heritage Cook Book, p. 47.

1 package yellow cake mix
1/2 c. vegetable oil
4 eggs
1 c. canned pumpkin
1/2 c. sugar
1/2 c. water
1 t. cinnamon
1/2 t. nutmeg

Topping:
1-1/2 c. brown sugar
1/2 c. evaporated milk
2 T. butter
1 c. walnuts or pecans
1 t. vanilla

Generously grease and flour a tub pan. Heat oven to 350 degrees.

Place cake mix in large bowl. Make a hole in the center and pour in the oil. Add eggs, one at a time, beating after each addition. Add pumpkin, sugar, water, and spices. Bake for 60-70 minutes.

While cake is cooling, mix brown sugar, evaporated milk, and butter in a saucepan and cook until syrupy over low heat. Add nuts and vanilla. Beat well, then cool and spread over cooled cake.

Makes 1 cake.

Adapted from Florida Heritage Cook Book, p. 46.

3/4 c. salted butter
1/2 c. canola oil
1 c. clover honey
2 t. vanilla
1 t. ground cinnamon
5-1/2 c. rolled oats
1/2 c. shredded sweetened coconut
3/4 c. chopped walnuts
2/3 c. sesame seeds
1/2 c. sunflower seeds
1/4 c. sliced almonds
1 c. raisins
Fresh berries, for serving

Preheat oven to 350 degrees and set racks in top and bottom thirds of the oven. Line two baking sheets with parchment paper or nonstick mats.

In a 3- or 4-quart pan over medium heat, melt the butter. Add the oil and honey, and stir. Remove from heat. Stir in vanilla and cinnamon, and whisk to combine.

In a large bowl, stir together all remaining ingredients except raisins and berries. Pour the butter mixture over the oat mixture and stir.

Divide the granola between the baking sheets and spread to an even thickness. Bake, stirring ever 5 minutes, until browned and fragrant, 25-30 minutes. Remove from oven and let cool on the baking sheets. Sprinkle with raisins, then store in a tightly sealed jar. Serve topped with fresh berries.

Makes about 3 quarts.

Adapted from Yankee magazine, May/June 2018, p. 58, from Lou's Restaurant and Bakery, Hanover, NH.    

1 c. hazelnuts
1/4 c. white balsamic vinegar or white wine vinegar
2 T. honey
1-1/4 t. kosher salt
1 t. Dijon mustard
1/4 t. freshly ground black pepper
1/2 c. olive oil
1 large bunch red kale, ribs removed, torn into bite-size pieces (about 10 c.)
1 lb. Brussels sprouts, trimmed and shredded in a food processor (about 6 c.)
1 c. pomegranate seeds
2 c. butter-and-herb croutons

Preheat oven to  350 degrees. Roast hazelnuts in a single layer on a rimmed baking sheet until golden brown and fragrant, 8-12 minutes. Let cool. Rub hazelnuts with fingers to loosen skins; discard skins (some will stick, which is okay). Transfer hazelnuts to a cutting board and roughly chop them; set aside.

Whisk vinegar, honey, salt, mustard, and pepper in a medium bowl. Slowly whisk in oil.

Toss kale and Brussels sprouts with 1/4 c. dressing in a large bowl. Using your hands, massage dressing into kale mixture until leaves are slightly softened and shiny, about 2 minutes. Let stand for 10 minutes. Add pomegranate seeds and remaining dressing and toss to combine. Serve immediately or refrigerate overnight.

Add croutons and toasted hazelnuts just before serving, and toss to combine.

Serves 8.

Adapted from Real Simple magazine, Nov. 2018, p. 113.

1 c. uncooked quinoa
2 c. water or apple juice
1/4 c. lemon juice
2 T. honey, Bragg's amino acids, or white wine vinegar
3 T. olive oil
3/4 t. sea salt
1 c. apples, chopped (Granny Smith, Gala, Fuji, or Golden Delicious)
1/3 c. raisins, regular or golden
1/2 c. almonds or pecans
3/4 c. celery, chopped fine
1/3 c. parsley
1/3 c. green onion
1/2 t. cinnamon

Cook quinoa with water or apple juice by bringing to a boil. Stir, cover, and turn down to medium heat. Cook 15-20 minutes. Set aside and cool.

Mix lemon juice, honey, vinegar or aminos with oil and sea salt.

Add apples, raisins, nuts, celery, parsley, green onion, and cinnamon to lemon juice mixture and blend well. Add quinoa and mix very well. Serve room temperature or chilled.

Serves 8.

Adapted from Eat Conscious and Be Merry!, p. 107.

1 c. coarse bulgur wheat (#3)
1 t. salt
1/2 c. extra-virgin olive oil
1/4 c. chopped toasted almonds
1/4 c. chopped toasted walnuts
1/4 t. ground allspice
1/4 c. pomegranate molasses
2 t. red wine vinegar
2 t. honey
2 scallions, ends trimmed, thinly sliced
1-1/2 c. baby arugula, washed and dried
1/4 c. chopped fresh mint
1 c. crumbled goat cheese
1/4 t. pepper

Fill a medium pot two-thirds with water and set it over medium-high heat. Bring to a boil. Add bulgur and salt. Boil for 6 minutes. Strain the bulgur.

While the bulgur is still warm, add oils, nuts, allspice, molasses, vinegar, and honey. Mix well.

Add the scallions, arugula, mint, cheese, and pepper. Toss to combine. Adjust seasoning with more salt and pepper, if necessary.

Serve at room temperature.

Serves 4.

Adapted from The Everything Mediterranean Cookbook, p. 89.

For the crumble topping:
8 T. butter
1-1/2 c. whole wheat flour
1 c. cheddar cheese, grated
1/2 c. mixed nuts, chopped
Sesame seeds

Base:
1-1/2 lbs. mixed winter vegetables (parsnip, rutabaga, turnip, potato, carrot, etc.)
1 large onion
4 T. butter
1/4 c. whole wheat flour
1-2 medium tomatoes
1 c. vegetable stock
1/2 c. milk
3 T. parsley, chopped
Salt and pepper to taste

Rub butter into flour until mixture resembles fine crumbs. Add cheese, nuts, and sesame seeds.

Chop vegetables, then melt butter into a large saucepan and saute onion until transparent. Add prepared vegetables and cook over gentle heat, stirring occasionally, 10 minutes.

Stir in flour, then add remaining ingredients. Bring to a boil, reduce heat, cover, and simmer about 15 minutes, or until vegetables are just tender.

Transfer to an ovenproof dish. Press crumble topping over vegetables and bake at 375 degrees about 30 minutes or until golden.

Serves 6.

Adapted from Traditional Vegetarian Cooking: Recipes from Europe's Famous Crank's Restaurant,  p. 115. 

2 T. olive oil
2 onions, finely chopped
3 stalks celery, finely chopped
1 c. pearl barley, rinsed
2-1/2 c. low-sodium vegetable broth
1 t. finely grated lemon zest
1/2 t. dried oregano
Salt to taste
1/8 t. pepper
2 T. sunflower seeds
1 T. fresh lemon juice
1/4 c. golden raisins
2 T. chopped fresh parsley

In wide, heavy saucepan, heat oil over moderate heat. Add onions and celery; saute, stirring, until softened and lightly browned, about 7 minutes. Stir in barley until coated with oil. Pour in broth and add lemon zest, oregano, salt, and pepper.

Bring broth to a boil, then reduce heat; cover pan and simmer, stirring occasionally, until barley is nearly cooked through and almost all liquid is absorbed, about 40 minutes.

Meanwhile, toast sunflower seeds in dry nonstick skillet over moderate heat, stirring frequently or shaking pan until golden brown. Remove from heat and transfer to a plate.

Stir lemon juice and raisins into barley mixture and cover saucepan. Remove saucepan from heat and allow mixture to stand about 5 minutes, then gently stir toasted sunflower seeds and chopped parsley into barley until just mixed.

Variations: Use orange zest and orange juice instead of lemon. Use pepitas instead of sunflower seeds. Use snipped dried apricots or dates instead of raisins.

Serves 8.

Adapted from Eat to Beat High Blood Pressure, p. 132.

1 c. uncooked pearl barley
1-1/2 c. eight-vegetable juice
1/2 t. salt
1/4 t. pepper
2 medium stalks celery, sliced
1 medium bell pepper, chopped
1 medium onion, chopped
1 can (14 oz.) vegetable broth
4 medium green onions, sliced
1/4 c. pine nuts, toasted

To toast nuts, bake uncovered in ungreased shallow pan in 350 degree oven for about 10 minutes, stirring occasionally, until golden brown. Be careful they don't burn!

Mix all ingredients except green onions and pine nuts in a 3-1/2 to 6-qt. slow cooker. Cover and cook on LOW for 6-8 hours or until barley is tender.

Stir in green onions and nuts just before serving.

Serves 5.

Adapted from Betty Crocker 1-2-3 Dinner, p. 312. 

1 c. blueberries
1 c. raspberries
1 c. blackberries
1/4 c. granulated sugar
1/4 c. plus 1 T. unbleached all-purpose flour (divided)
1 c. mixed chopped nuts (walnuts, pecans, almonds with skins, etc.)
1/4 c. light brown sugar
1/2 t. salt
3 T. butter

Preheat oven to 375 degrees with rack in the middle position.

In a small baking dish (about 1-1/2 qt.), toss the berries with the sugar and 1 T. of the flour.

Mix the nuts, remaining 1/4 c. flour, brown sugar, salt, and butter with your hands in a small bowl until thoroughly combined. Place the mixture on top of the berries.

Bake until golden and bubbly, about 20 minutes. Cool slightly and serve.

Serves 4.

Adapted from Sweet Paul Eat & Make, p. 154.

8 c. water
4 c. packed beet greens
1/2 c. chopped nuts, such as almonds, walnuts, or pecans
2 T. olive oil
1/2 small sweet onion, finely diced
1/2 c. dried mixed fruits, such as apricots, cranberries, cherries, and pears
1 c. Granny Smith apple, finely diced (about 1/2 medium apple)
1 T. sherry vinegar

Boil the water in a large pot over medium-high heat. Blanch the beet greens by placing them into the boiling water until wilted, about 30 seconds to 1 minute, then plunging them into a bowl of ice water. Drain well, then gently squeeze out the water. Chop the beet greens into ribbons.

In a small dry saute pan over medium heat, toast the nuts until they begin to smell buttery and toasty, then remove from heat and let cool.

In a large pan over medium-low heat, warm the oil until it shimmers. Add the onion and mixed fruits. Cook, stirring occasionally, until the onion becomes translucent, about 2 minutes. Add the blanched beat greens and cook for an additional 2-3 minutes. Stir in the toasted nuts and sherry vinegar, and serve immediately.

Serves 4.

Adapted from The Leafy Greens Cookbook, p. 37.