@IslandTIffiney’s Bruschetta

.

.

.

Topping

2 Lbs (very ripe) vine ripened tomatoes (preferably from thefarmers market)
1 medium yellow (or one half of a Vidalia onion)
6 fresh basil leaves
2 cloves garlic
1 14 oz. can of artichoke hearts
3 Tbs. extra virgin olive oil (1st cold pressed is the best)
2 tsp. balsamic vinegar
4 oz. fresh mozzarella cheese
salt and freshly ground black pepper to taste
3 Tbs grated parmesan cheese

Bread

1 baguette (French bread) loaf from your local bakery
1/4 cup extra virgin olive oil

Method

Dice the tomatoes, onions, mozzarella cheese, and artichoke hearts. Combine in a medium mixing bowl. Mince garlic, chop basil leaves, and add to vegetable mixture. Add olive oil, vinegar, salt and pepper, and parmesan. Stir. Cover bowl, and chill in fridge at least 20 minutes, but it will be best tasting if it marinates over night.

Cut baguette on diagonal about 1/2 inch thick slices. brush each slice with olive oil on both sides of bread, and bake in the oven 350ºF just until it starts to brown lightly.

Top toasted baguette slices with vegetable mixture and enjoy!

If by chance you have left over tomato mixture, refrigerate and eat later with salad, on a sandwich in an omelette, or just by itself! It’s quite fantastic!

Pecan Stuffed Acorn Squash from @wileycat

This is my version of a dish found at Julia Blackbird’s, a restaurant here in Denver.

You will need (for 5 people, with leftovers):

3 Acorn Squash
Approx 1/2 cup Pecans, chopped
Approx 2 Tablespoons Brown Sugar
1 Tblsp Cinnamon
1/2 tsp Nutmeg
1 pound (or more) ground beef
Pintos beans, about 2 cans or 3 cups homemade
1 jar Green Chili Sauce (16 oz)

Preheat oven 350 degrees.
Cut in half and de-seed the squash.  (If you microwave the squash 5 minutes, it is easier to cut in half).  Lightly spread olive oil on the edges and inside the squash; this prevents the squash from burning.

In a small bowl mix together the chopped pecans, cinnamon, brown sugar, and nutmeg.  Divide the nut mixture between the cut squash. Cook for 45 minutes, until soft.

In the meantime cook the ground beef.  (I sometimes add garlic and onion, so by all means, if the mood takes you…)  When the beef is done, add the beans and the chili sauce.

When your squash is done, remove from the oven, put 1/2 on a plate.  Spoon approximately 3/4 cup of meat/bean/chili mixture in the squash.  Top with cheese if you desire.

Ginger Rice (for chicken) from @Grumba

Contains no onion or gluten/wheat for allergy sufferers

Ingredients
1 ½ cups of rice
2-3 cups Chicken stock and/or water
______
1/3 cup finely grated ginger root

1 tblspn pressed fresh garlic cloves
1 tblspn of sunflower/canola oil
1/8 tsp chili powder OR A few drops of chili oil
4 tbs lemon or lime juice
1 tsp grated lemon/lime rind OR A few drops of lemon or lime flavoured oil
1/4 to ½ tsp raw sugar to taste

Recipe
Put rice and water/stock in a microwave proof dish for 8 minutes on High, adjusting liquid for your own microwave. Then wait for the other ingredients before continuing. You can cook it in your rice cooker or whatever.

Heat oil in a thick-based saucepan to prevent burning. Add the other ingredients and cook for a few minutes until ginger stops smelling raw. Add sugar, stir quickly and take off the heat.
Pour this mixture into the partly cook rice. Stir, adjust liquid and give another 4 mins on High.

Serve with chicken.

Optional chicken recipe:
Pre heat the oven to 180 to 200deg C (adjust for Fahrenheit!!)

Ingredients
3- 4 chicken breast fillets- single not double fillets (for 4 people)
Lemon pepper rub (Spencer’s was used)
Few tblspns sunflower/canola oil for cooking
A few drops of chili oil
A tsp of the garlic from the rice recipe
A tsp of the ginger from the rice recipe
I like some grated lemon/lime rind and some juice as well, but you don’t have to add this if you don’t like a strong flavour.

Recipe
Rub the chicken with the Lemon Pepper Rub- about ½ tsp per fillet.
Put the other ingredients into a plastic bag or bowl and coat the chicken pieces roughly. Shake any remaining onto the chicken before you put it in the oven.
Place an ovenproof dish with the oil in the oven for 2 mins to preheat.
Place chicken in dish in one layer. Cook 7 minutes then turn. Cook another 4-5 mins to your liking.
Serve with the rice and a green salad.