Italian Stew with Focaccia Bread

Just a quick fly-through blog post! I wanted to share with you the nice warm crockpot stew and bread machine focaccia I made last week. It features local butternut squash. I'm trying desperately to find ways to use this darn vegetable! Oh and for a good tip on how to cut through this tough vegetable, check out the video directions at GreenLiteBites. I hope you enjoy these recipes too!

Crockpot Italian Lentil & Vegetable Stew

Ingredients:
1 1/2 cups dried lentils
1 1/4-lb butternut squash, cut in 1-in. chunks (about 3 cups)
2 cups bottled marinara sauce
8 oz green beans, ends trimmed and beans cut in half (2 cups)
1 medium red bell pepper, cut in 1-in. pieces
1 large all-purpose potato, peeled and cut in 1-in. chunks
3/4 cup chopped onion1 tsp minced garlic
1 Tbsp olive oil, preferably extra-virgin
Serve with: grated Parmesan cheese

Directions:
1. Mix lentils and 3 cups water in a 3-qt or larger slow-cooker. In a large bowl, mix remaining ingredients except olive oil; place on lentils.
2. Cover and cook on low 8 to 10 hours until the vegetables and lentils are tender. Stir in the oil.
Serve in soup plates or bowls. Pass Parmesan cheese at the table.

Rosemary Garlic Focaccia

Ingredients:
1 cup lukewarm water
2 tablespoons olive oil
1/2 teaspoon salt
2 teaspoons chopped garlic
1 tablespoon chopped fresh rosemary
3 cups bread flour
1 1/2 teaspoons active dry yeast

2 tablespoons olive oil
1 1/2 teaspoons chopped fresh rosemary

Directions:
1. Place water, 2 tablespoons olive oil, salt, garlic, 1 tablespoon rosemary, bread flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start.
2. Remove dough from bread machine when cycle is complete. Pat dough into either a 9x13 inch baking pan or 12 inch pizza pan. Use your fingers to dimple the dough every inch or so. Brush with remaining olive oil and sprinkle with remaining rosemary.
3. Preheat oven to 400 degrees F (200 degrees C). Cover foccacia with plastic wrap while oven preheats.
4. Bake in preheated oven for 20 to 25 minutes, or until golden brown. let cool for 5 minutes before serving.

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Pumpkin Banana Bread

I had a spare "really ripe" banana ready for use when I came across this recipe from the Country Home magazine. It has everything in it, apple cider, pumpkin, cranberries and a banana. I used local apple cider from McKenzie's Farm in Milton, NH. You can also make your own pumpkin puree if you have the wherewithal.

Pumpkin Banana Bread

• 1 cup packed brown sugar
• 1 cup granulated sugar
• 2/3 cup cooking oil
• 4 eggs
• 3 1/3 cups white whole-wheat flour or all-purpose flour
• 2 tsp. baking soda
• 1 1/2 tsp. salt
• 1 1/2 tsp. ground cinnamon
• 3/4 tsp. ground nutmeg
• 1/2 tsp. ground ginger
• 2/3 cup apple cider or water
• 1 15-oz. can pumpkin
• 1 medium ripe banana, mashed (1/2 cup)
• 1 6-oz. pkg. dried cranberries

1. Grease bottoms and 1/2 inch up sides of four 7 1/2x3 1/2x2-inch or two 9x5x3-inch loaf pans; set aside. In a very large mixing bowl with an electric mixer on medium speed beat sugars and oil. Add eggs 1 at a time, beating well after each; set aside.

2. In a large mixing bowl combine flour, soda, salt, and spices. Alternately add dry mixture and cider to sugar mixture, beating on low speed after each addition just until combined. Beat in pumpkin and banana. Stir in cranberries, if using.

3. Spoon batter into prepared pans. Bake in a 350° oven for about 45 minutes for small pans or 50 to 60 minutes for larger pans or until wooden toothpick inserted in centers comes out clean. If necessary, cover with foil the last 15 minutes of baking to prevent overbrowning. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Wrap and store overnight before slicing. Makes 4 small loaves or 2 large loaves (32 servings).

Enjoy!

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Garlicky Baked Butternut Squash

What's one of the most popular fall vegetables? Butternut squash! But, I must admit, I'm not a huge squash fan. My mom invited me and the kids over for a tortellini and pesto dinner and I wanted to find some use for the butternut squash I picked up, but it had to have Italian overtones.

I went searching on AllRecipes.com and came across this fantastic recipe. I used my local butternut squash and local garlic from the Dover Farmer's Market. And for those that aren't squash fans, try this recipe! (And I'm just realizing I forgot to top it with cheese, so I'm sure it's even better with cheese, I will be making this again.)

Garlicky Baked Butternut Squash

INGREDIENTS:
2 tablespoons minced fresh parsley
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
3 1/2 pounds butternut squash, peeled and cut into 1-inch cubes
1/3 cup grated Parmesan cheese

DIRECTIONS:
1. In a large bowl, combine the parsley, oil, garlic, salt and pepper. Add squash and toss to coat.
2. Transfer to an ungreased shallow 2-qt. baking dish. Bake, uncovered, at 400 degrees F for 50-55 minutes or until squash is just tender.

Enjoy!

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