chelsea'srecipes

3 cups peeled and diced butternut squash, about 1 large squash (1/2 inch
dice)
3 Tbsp unsalted butter
1 Tbsp sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp salt
2 turns freshly ground black pepper

In a pot of boiling water over high heat, cook the squash with 1 tsp of
salt until the squash is tender, for about 7 minutes. Remove from the
heat and drain. Melt the butter in a large skillet over high heat. Add
the squash and the remaining ingredients and glaze the squash, shaking
the pan and stirring, for about 2 minutes. Remove from heat and serve.
Serves 4-6.

1 6 oz.can crabmeat, drained
1 stick soft butter
1 5 oz.jar Kraft Old English cheese spread
1/2 tsp garlic salt
2 tbsp mayonnaise
1/2 tsp salt
(cayenne pepper to taste optional)
6 English muffins

Split English muffins in half and place halves on cookie sheet. Mix
other ingredients well and spread on muffins. Put muffins in the
freezer until firm (easier to cut). Remove muffins and cut into
quarters. The quarters can then be bagged and put back into the
freezer, or baked immediately. Bake at 400 degrees for 10 minutes or
until bubbling.

1 large bunch spinach, washed and trimmed, but not well drained (see
note below)
1/4 cup butter
1/4 cup olive oil
1/2 cup Pecorino cheese (I usually use 3/4 to 1 cup)
1-2 cloves fresh garlic, peeled and coarsely chopped (I use more, but
you could leave it out)
2 T fresh parsley, or 2 t dried (I like 1/2 cup, or substitute with
fresh basil)
1/4 cup almonds (I always leave this out - adds some crunch, but not
much flavour)
salt and pepper to taste
pasta (I like linguine, but anything works well)

Put your pasta on to cook. Put all other ingredients, except the
spinach, into a food processor. Put the spinach in a pot with no
additional water. Cover with a tight-fitting lid, and cook over high
heat until just wilted. Dump contents of spinach pot into the food
processor and blitz until all nicely chopped (not too fine) and blended.
The mixture may be quite thick, depending on how big your bunch of
spinach was. If you want to thin it down, add some of the hot cooking
water from the pasta, until you're happy with the consistency, but it
should never be runny. Serve immediately. You can refrigerate or
freeze leftovers, as it reheats pretty well. If you feel like it, you
can pep it up with some bacon, feta, olives, roasted tomatoes or
whatever else takes your fancy.

Note: I almost always make this with Swiss chard, and not spinach, as it
is more readily available here (ie we grow it in the garden!) If it is
young, I don't bother trimming the stalks (and I wouldn't bother with
spinach stalks either). For older/tougher chard stalks, I usually chop
them fine and either save them to cook up with another dish, or - more
usually - boil or fry them up gently (depends on my mood and energy
levels) and chuck them into the food processor with everything else.
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1 can (10.75 ounces) condensed cream of chicken soup
1 tablespoon Dijon mustard
3 cups cubed cooked chicken OR: turkey (about 1 pound)
1 package (10 ounces) frozen artichoke hearts, thawed and halved
lengthwise
1/2 cup frozen peas
1/2 cup frozen chopped onion
Topping:
4 cups packaged frozen mashed potatoes
1/2 cup light mayonnaise

Directions
1. Heat oven to 350 degrees F.

2. Combine soup and mustard in large bowl. Add chicken, artichoke
hearts, peas and onion; mix well. Spoon chicken mixture into 11 x 7 x
2-inch baking dish.

3. Topping: In same bowl, toss together frozen mashed potatoes and
mayonnaise until well mixed. Spoon evenly over chicken mixture.

4. Bake in 350 degree F oven for 30 minutes or until bubbly.

5. Increase oven temperature to broil. Broil casserole until top is
golden, 8 minutes. Let stand 15 minutes. Makes 6 servings.

4 tablespoons unsalted butter
1-1/2 pounds medium shrimp, peeled and deveined, reserving shells
2-3/4 chopped white onion
3 teaspoons finely chopped garlic
1 cup sweet white wine, such as Riesling or Gewurztraminer
2 each poblano peppers, roasted, seeded, and peeled, chopped
1/2 teaspoon ground cumin
3/4 pound Yukon Gold potatoes, quartered
3/4 pound small red potatoes, halved
3 cups frozen corn kernels, thawed
1 cup half-and-half
Fresh lime juice, to taste, plus wedges for garnish
1/4 cup chopped cilantro

Directions
1. Melt 2 tablespoons butter in a 5-quart pot over moderate heat. Add
shrimp shells, 1/2 of the onion, and 1 teaspoon garlic; cook, stirring
occasionally, until shells turn bright pink and edges begin to turn
golden brown, about 4 minutes. Add wine and 4 cups water; simmer,
stirring occasionally, until liquid is reduced to 4 cups, about 20
minutes. Strain stock through a fine sieve set over a bowl, discarding
solids; reserve pot.

2. Melt remaining 2 tablespoons butter over moderate heat in reserved
pot. Add remaining onion, the peppers, and cumin; cook, stirring
occasionally, until onion is tender, about 3 minutes. Add remaining 2
teaspoons garlic and cook, stirring 1 minute. Add shrimp broth and
potatoes; simmer, stirring occasionally, until potatoes are fork-tender,
adding more water to cover potatoes if necessary, about 20 minutes. Mash
some of the Yukon Gold potatoes with a fork to thicken soup. Stir in
shrimp and corn; simmer until shrimp are just cooked through, about 3
minutes. Add half-and-half, juice, and cilantro; salt and pepper to
taste.

3. Ladle soup into bowls and serve with lime wedges. Makes 6 servings.