Autumn Side Dishes

Sweet Potato Annie

Serves 10-12

A Southwestern Twist on the classic Potatoes Anna. Simple Ingredients provide a wonderfully different smoky Flavor. More smoky than spicy, but if you like it hotter increase amount of Chipotle.

8 medium sweet potatoes or yams
3 canned Chipotle peppers  (available in Mexican section of grocery store)
1 pint heavy cream
Salt and pepper

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Preheat oven to 350’. Grease an 8X10x2-inch casserole or cake pan.
Peel potatoes and cut the long way into thin (1/8-inch) slices.
Mince Chipotle peppers.
In food processor or blender, Puree Chipotle into cream. Do not process
long. You do not want to whip the cream.
Layer potatoes in Casserole, Sprinkle with salt and pepper every few
layers.
Pour cream over potatoes.  Bake covered for 30 minutes.
Uncover and press potatoes down with flat spatula, bringing cream to
surface.
Bake 15-20 minutes more, browning top. To make sure potatoes are
done pierce with a fork.

Winter Couscous Salad

Serves 8-10

This dish can be done a day ahead and served cold. The combination of toasted pinenuts, honey, herbs and dried fruits give a distinctive Fall flavor.

Couscous
Dried cherries
Dried Cranberries
Dried Apricots
Pinenuts
Fennel
Red onion 
Olive oil
Rice wine Vinegar

1 box (16 oz.)  
½ cup
½ cup
½ cup (Julienne)
½ cup (Toasted until brown)
½ bulb diced (can substitute celery)
½ diced
½ cup 
¼ cup

Fresh Herbs (Sage, thyme, and parsley go nicely here.)
S&P to taste

Do not follow directions on box of Couscous

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In a small saucepan boil 2 cups water.
Place dry couscous in a large metal mixing bowl, Pour boiling water over couscous. Cover bowl with plastic wrap, to retain steam.
When water has been absorbed (about 10 minutes) uncover and fluff
with a fork, until Grains are separate and fluffy. Refrigerate to cool.
Combine all other ingredients.

Maple Glazed Brussels Sprouts

Brussels sprouts
Maple syrup
Butter
S&P

1 ½ pounds
¼ cup
½ stick
to taste

Serves 6-8

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Bring 2 Quarts of salted water to boil. Trim Brussels sprouts by cutting off dried stem and remove any bad outer leaves. Cut an X into the stem end.
Boil sprouts for 2-3 minutes and then cool them under cold running
water. Set aside until service time.
In a large sauté pan, heat sprouts with ½ cup water or chicken stock, and the Maple syrup and butter. Cook until reduced back to thick syrup.
Season with S&P.

Sweet Corn and Lima Bean Succotash

Frozen Corn
Frozen Lima Beans
Red pepper
Red onion
Butter
Tabasco
Parsley 
S&P

1 12 oz. bag
1 12 oz. bag
2 diced
1 diced
½ stick
3 squirts
2 tbsp. chopped
to taste

Serves 10-12

1. Defrost corn and lima beans.
2. Dice vegetables.
3. Sauté vegetables in butter; season with remaining ingredients.

Spaghetti Squash sautéed with toasted pine nuts, fresh sage and
Asiago cheese                                                                                      Serves 6-8

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2
1/4 cup
1/4 cup
1/4 cup
2 tbsp. 

medium size spaghetti squash
toasted pine nuts
fresh sage chopped
grated Asiago cheese
butter
Salt and pepper to taste

Split spaghetti squash in half and place flat side down on a baking tray.
In a preheated 350-degree oven cook squash for 40 minutes or until tender when pierced with a fork. Remove from oven and turn squash over to release cooking steam, and then allow to cool.  When cool use a fork and scrape with the grain to remove squash from skin.  (Can complete up to this point the day before service)
In a large sauté pan, melt butter, and reheat spaghetti squash adding pine nuts, sage and half the Asiago, season with salt and pepper. Top squash with remaining Asiago. Serve with your favorite green vegetable.

Bon Appetite!

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