SE Houston News

San Jacinto College issued the following announcement.

The holidays may be over, but let’s face it: We could all use that festive feeling spilling over into January.

If you bought too many cans of pumpkin or still have a butternut squash taking up kitchen counter real estate, check out these recipes by San Jacinto College culinary arts faculty.

These dishes are guaranteed to keep you warm and fill you up throughout jacket and scarf weather!

Vegan Butternut Squash Soup with Coconut Milk and Ginger

Submitted by Chef Sandi Pepper / Makes about 8 cups

Ingredients:

• 1 medium butternut squash (3 pounds)
• 3 tablespoons safflower or other neutral-flavored oil
• Kosher salt and freshly ground pepper
• 3/4 cup thinly sliced shallots (3 medium)
• 3 cloves garlic, smashed and peeled
• 2 tablespoons minced ginger (from a 2-inch piece)
• 3/4 teaspoon ground coriander
• 4 cups low-sodium vegetable broth
• 1/2 cup coconut milk, plus more for serving
• 1 tablespoon fresh lime juice (from 1/2 lime)

Instructions:

1. Preheat oven to 400 degrees. Cut squash in half lengthwise. Scoop out seeds and reserve (can toast for topping). Drizzle cut side of squash with 1 tablespoon oil and season with salt and pepper. Place cut-side down on a foil-lined rimmed baking sheet. Roast until squash is very tender when pierced with the tip of a knife, 50 to 55 minutes. Let cool slightly, about 15 minutes.
2. In a 6-quart pot or Dutch oven, heat remaining 2 tablespoons oil over medium heat. Add shallots and garlic, season with salt and pepper, and cook until shallots are soft and translucent, 6 to 8 minutes. Add ginger and coriander. Cook until very fragrant, 2 minutes. Stir in broth, 1 cup water, and 1 teaspoon salt.
3. Scoop flesh from cooled squash into pot. Bring to a boil. Then reduce heat to medium-low and simmer, stirring a few times, 30 minutes. Let cool 5 minutes.
4. Working in batches, puree soup in a blender until smooth. Return to pot; heat over medium. Whisk in coconut milk. Cook until warmed through, 5 minutes. Remove from heat and stir in lime juice. Season to taste with salt and pepper. Serve drizzled with more coconut milk and sprinkled with toasted squash seeds, if desired.

Easy Appetizer 1: Sweet & Spicy Meatballs

Submitted by Chef Michael Schuster

Instructions:

1. Make your favorite meatballs.
2. Mix chili sauce (such as Heinz) and high-quality grape jelly in 50/50 ratio. The mixture should taste evenly sweet and savory.
3. Precook the meatballs. Put meatballs and grape jelly/chili sauce mixture in pot and heat.

Easy Appetizer 2: Candy Kielbasa

Submitted by Chef Michael Schuster

Instructions:

1. Preheat oven to 325 degrees.
2. Slice purchased kielbasa sausage into 1/4" rounds. Place rounds on a foiled cookie sheet.
3. Sprinkle light brown sugar evenly over sausage. Then sprinkle Sprite or 7Up over the sausage and brown sugar -- enough to wet the ingredients.
4. Bake in oven for 10-15 minutes or until sausage is caramelized. Serve with toothpicks.

Pumpkin Muffins with Cream Cheese Icing

Submitted by Chef Andrea Huerta

Warm these for a yummy midmorning or afternoon snack.

Ingredients:

• 3 cups all-purpose flour
• 1 tablespoon cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon nutmeg
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 3 cups granulated sugar
• 1 can (15 ounces) pumpkin puree
• 4 large eggs
• 1/2 cup vegetable oil
• 1/2 cup apple juice
• 1/4 cup finely chopped walnuts

Instructions:

1. Preheat oven to 350°F. Use cupcake liners or grease 30 muffin cups.
2. Stir flour, spices, baking soda, and salt together in a large bowl. In another large bowl, combine sugar, pumpkin, eggs, oil, and juice. Beat until just blended.
3. Add flour mixture to pumpkin mixture. Stir just until moistened; then add walnuts. Spoon batter into prepared muffin cups, filling three-quarters full.
4. Bake for 25 to 30 minutes, or until wooden pick inserted in centers comes out clean.
5. Cool in pans on wire racks for 10 minutes. Remove to wire racks to cool completely. Store muffins in covered container or resealable plastic bags.

Cream Cheese Icing

Ingredients:

• 8 ounces cream cheese, softened
• 1 stick of butter, softened
• 4 cups powdered sugar
• 1 tablespoon vanilla extract

Instructions:

1. Beat the cream cheese with an electric mixer 30 seconds. Add butter and beat 30 seconds more.
2. Add the powdered sugar and vanilla. Continue to beat until creamy.
3. Frost muffins.

Original source can be found here.