No Cook Strawberry Freezer Jam

This is best made with Maryland Strawberries because they are so soft, sweet and juicy.

2 C fully ripe, crushed strawberries with no large pieces
4 C sugar
3/4 C water
1 box Sure-Jell

Mix sugar into berries and let stand 10 minutes. Stir to dissolve the sugar. Mix 3/4 cup water and Sure-Jell in a saucepan. Bring to a boil and boil 1 minute, stirring constantly. Stir into berries, continue stirring 3 minutes. Ladle into containers, cover with lids and let set 24 hours at room temperature before storing in the freezer.

Julia's Buttermilk Syrup

Buttermilk Syrup

2/3 cup sugar

1/2 cup buttermilk

1/4 cup butter

1/2 tsp baking soda

Combine these ingredients and boil these for 1 minute. Then add 1 tsp. vanilla.

(I double it for our family)

Butternut Squash Lasagna

We have had this lasagna 3 times now and it has been a hit everytime. Especially good for chilly, winter nights because it bakes at a high temperature and stays warm on the plate. You can get the No-Boil Lasagna noodles at Wegman's. I'm sure other grocery stores have them too, but I know they are at Wegman's.

1 large Butternut Squash (~4 lbs) cut into pieces and steamed, microwaved or roasted until soft.
Salt and Pepper to taste on squash
5 3/4 cups milk, divided
2 t dried thyme
7 T butter
7 T flour
12 no-boil lasagna noodles
3/4 lb fresh mozzarella sliced 1/4 inch thick

1. Pre-heat oven to 425 degrees if roasting the squash, brush with oil and roast for 40 minutes or until tender. I find it easier to microwave in a covered dish or steam until tender.
2. Make a white sauce using 4 3/4 cups of milk.
3. Use the remaining milk to puree the squash in the blender or a food processor.
4. Start the lasagna in a 9X13" pan with a thin layer of white sauce and alternate with noodles, 1 cup pureed squash, 1 cup white sauce and another layer of noodles until the noodles are gone.
5. Layer the cheese slices on top and season with pepper. Cover with foil and bake for 50 minutes at 375 degrees. Uncover, increase the heat to 475 degrees and finish the cheese for 5-10 more minutes.
6. IMPORTANT - let stand for at least 15 minutes before serving. This dish remains hot for quite a while, even in winter temperatures, so you can take you time in serving.

Butternut Squash Soup

This recipe is easy and the spices make it a little more special. I make a big batch and take mason jars to work for lunches the following week. Makes a good snack before dinner when Jim comes home at his usual late time. 

About 4 cups cubed winter squash, peeled and seeded - 2 medium or 1 large
1 chopped sweet onion
1 t grated fresh ginger root. I use dried when I don't have fresh around
4 1/2 cups of chicken stock
6 T maple syrup (I usually omit this ingredient unless using pumpkin instead of butternut squash which is sweet enough on its for our tastes)
1 t black pepper
1/4 t each: ground nutmeg, cinnamon, cardamom
1/4 C heavy cream (optional, we don't miss it at all)
1 T minced, fresh chives (optional)

Steam or microwave squash and onion in a covered container. Puree in a blender using chicken stock as needed. Add all remaining ingredients to a soup pan except the chives. Heat through. Serve or refrigerate up to 3 days or freeze for 2 months. Reheat before serving. Garnish with chives or a swirl of heavy cream. Serves 6: 110 calories, 0 g fat, 0 mg cholesterol, 4 g protein, 27 g carbohydrates, 2 g fiber, 740 mg sodium

Red Beans and Rice with Kielbasa

1 lb of dried Kidney Beans or 2 15 oz cans of kidney beans rinsed and drained
1 T olive oil
1 lb turkey kielbasa in 1/4 inch rounds
1 cup chopped onions
2 ribs celery, chopped
2 cloves garlic, finely chopped
2 cups chicken broth + enough water to cover dried beans by 2" (omit water if using canned beans)
2 T chopped parsley
3/4 t salt
1 1/2 t hot sauce or to taste
4 cups hot cooked white rice

Soak beans overnight if using dried; otherwise, rinse and drain canned beans.
Heat oil and saute kielbasa, onion, celery and garlic. Cook until onion is tender. 
Add all ingredients to a large soup pan or crock pot except for rice. If using dried beans, simmer for 1 1/2 to 1 3/4 hours adding more water if needed. If using canned beans, simmer 15 minutes.

Serve over hot rice. Makes 8 servings: 390 calories, 6g fat, 30mg cholesterol, 22g protein, 61g carbohydrates, 9g fiber, 790mg sodium.

Fiesta Bean Salad

2 cloves garlic, minced
2 TBSP fresh lime juice
1 TBSP extra virgin olive oil
1 tsp cumin
pinch crushed red pepper flakes
1/2 tsp salt
15 oz. can black beans, rinsed and drained
1 cup canned chickpeas, rinsed and drained
1/4 cup cherry tomatoes, halved
1/4 cup minced red onion, finely diced
1/4 cup cilantro, chopped
1 medium avocado, diced

In a large bowl, combine the garlic, lime juice, oil, cumin, crushed red pepper, and salt

Add the black beans, chickpeas, tomato, onion, and cilantro; mix well. When ready to eat, gently mix in avocado and serve right away

Makes 4 1/3 cups.

Italian style dirty rice

1 lb mild Italian sausage, ground
1 1/2 cup long grain rice
1 box (4 cups) chick broth (GF)
1 onion, chopped
1 can diced tomatoes

Brown sausage with onion, Add rice and broth, simmer, covered til tender. Add water if needed. Add tomatoes and serve