Baked Brie with Cranberries and Pecans

This is probably the easiest and fastest appetizer I make and I have been using it for a very long time…  It is also one of my client’s favorite recipe since it is so simple to prepare yet delicious and versatile.  You can use different dried fruits and nuts to match a specific theme or whatever you have in your pantry.  It is also a one-stop shop at Trader Joe’s to get everything you need and everyone loves it!  So it is perfect for the holiday this week as you battle with getting everything else ready in the kitchen…

I hope you have a wonderful Thanksgiving day with your family and friends.   As this is a time to be thankful, I am grateful to do something I love.  I feel honored to share my passion for food with all the amazing people I have met in the last 17 years.  I have also learned from you and you’ve always made me feel appreciated.  Thank YOU!  And Susie, this one is for you…

Baked Brie with Cranberries and Pecans

Serves 6-8

1 wedge of Brie (8 ounces), torn into 1-inch pieces

8 ounces cream cheese, torn into 1-inch pieces

2/3 cup chopped dried cranberries (dried apricots or dried cherries)

2/3 cup unsalted chopped pecans (or walnuts or pistachios)

¼ to ½ teaspoon Herbes de Provence

Freshly ground black pepper to taste

2 boxes crackers

            Preheat the oven to 350ºF.  In a pie plate or similar baking dish, mix the brie and cream cheese.  Top with the cranberries, pecans, Herbes and pepper. 

            (May be assembled up to two days before and kept refrigerated.)

            Bake for 15 to 20 minutes.  Let stand a couple minutes before serving with crackers.

Quinoa with Butternut Squash and Kale

Here are a few of my favorite things… in the fall together on a plate...  I like quinoa, it reminds me of couscous but it is not wheat and is supposed to be better for me.  My love of butternut squash started a long time ago when my grandpa made it into a jam.  I’ve tried that on my friends about 15 years ago and well, it must be one of those sweet childhood memory that only works on me… And then there is kale… again it is good for you and is a great hearty green.

So I took these 3 ingredients, added some caramelized onion and created a colorful and delicious side dish that can also be used as a vegetarian entrée or a quick lunch.

 

3 pounds butternut squash, peeled, seeded and diced into ½-inch cubes

4 tablespoons extra-virgin olive oil, divided use

Salt and freshly ground black pepper to taste

1 ½ cups quinoa

3 cups water

1 medium red onion, chopped

3 garlic cloves, minced

5 ounces cleaned and bite-size kale leaves

            Preheat the oven to 400ºF.  Toss the butternut squash cubes with 2 tablespoons of the olive oil and salt and pepper to taste.  Place a large baking sheet lined with parchment paper.  Roast in the oven for 45 minutes, tossing once or twice.

            In a 4-quart saucepan, place the quinoa, water and some salt.  Bring to a boil.  Cover and simmer for 15 minutes or until the water is absorbed and the quinoa is cooked through.  Let stand, covered and off the heat for 5 minutes.

            In a sauté pan, heat 1 tablespoon of the olive oil over medium heat.  Add the onion, salt and pepper and cook until soft and browned, about 10 minutes, stirring often.  Add the garlic and cook for another 2 minutes.

            Reduce the oven temperature to 350ºF.  Toss the kale with the last tablespoon of olive oil.  Place on a baking sheet lined with parchment paper and bake for 15 minutes, tossing once, until wilted and starting to brown.

            In a large pan, toss the roasted butternut squash, cooked quinoa, caramelized onion and baked kale.  Heat gently over low heat, until heated through.  Serve warm or at room temperature.  May be reheated in the microwave or covered in a 350ºF. for 20 minutes.

 Serves 8-10 as a side dish.