Here are some yummy recipes as heard the The John Williams show.

From Tricia Cornell of Heavy Table and Author of Eat More Vegetables
Holiday Pineapple Cheeseball
Yum Hoy Oyster and Lettuce Wraps
Two recipes from Tricia’s book
Spicy Deep Fried Cauliflower  and Squash Chili

Spicy Deep-fried Cauliflower

From Eat More Vegetables: Making the Most of Your Seasonal Produce (Minnesota Historical Society Press, 2012), by Tricia Cornell, all rights reserved
Deep-frying your vegetables does seem like a cop out. But these party treats are light and crispy—not coated in batter—and, most important, still have the sweet, crunchy cauliflower flavor.

1 cup flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
½ teaspoon cayenne pepper
2 teaspoons cumin
2 teaspoons coriander
1 head cauliflower, cut into 1-inch florets

Stir together flour, salt, pepper, and spices. Toss with cauliflower florets. In a heavy-bottomed saucepan, heat 3 inches of oil to 375 degrees. Use a candy or probe thermometer to monitor the temperature: if it cools off too much, you get greasy and soggy instead of crispy and light. Heat oven to 200 degrees.

Take a handful of cauliflower florets and shake off the extra flour, being sure that they are thoroughly coated. Drop individually into hot oil and cook 3­ to 4 minutes, until very lightly browned. Remove florets to a baking sheet and place in oven. Repeat with remaining florets. Serve hot.

Squash Chili

From Eat More Vegetables: Making the Most of Your Seasonal Produce (Minnesota Historical Society Press, 2012) by Tricia Cornell, all rights reserved

Squash skeptics—and I admit that I am one—often find that the mild-mannered cucurbit needs a little bit of kick. Or a lot. And this chili has a lot of kick. It’s bone warming and comforting and packed with nutritive goodness. The trick is to cut the squash nice and small so the texture is like chili and not like squash in sauce. Definitely use butternut squash for this recipe: it is easy to peel and cut and will hold its shape nicely.

2 tablespoons olive oil
1 medium onion, chopped
3 large cloves garlic
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
1 teaspoon ground allspice
2 dried red peppers, seeds and ribs removed, chopped
4 cups chopped plum tomatoes in their own juices (2 15-ounce cans)
¼ cup dry red wine
4 pounds butternut squash, peeled and cut into half-inch cubes
salt and pepper to taste
small bunch cilantro, chopped

Place oil, onion, garlic, and spices (chili powder through red pepper) in a large, heavy-bottomed saucepan over medium-low heat. Stirring occasionally, cook until onion is soft and translucent, about 8–10 minutes. Stir in tomatoes, wine, and squash. Increase heat to medium-high and bring to a low simmer. Cook until squash is soft, about 20 minutes. Season to taste. Stir in cilantro.

From John
Italian Beef Sandwiches in the slow cooker
1 packet Lipton Onion Soup mix|
½ packet Good Seasons Italian Salad dressing mix
1 can Cream of Mushroom soup
1 jar sliced pepperocini with juice
3 lb pot roast

Mix up the ingredients and cook it all damn day until it is as good as you like.  Serve on buns or rolls, or just grab a handful.  I don’t care.

From Susan his producer  Buffalo Chicken Dip  Substitute fresh rotisserie chicken for canned chicken.


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