November Recipes

Happy November everyone! It's finally starting to feel like fall so using heat releasing appliances no longer seems like a crime. Coincidentally, our recipes this month all primarily use different ones: oven, stove top, microwave. Well, look at that. Anyway, this is going to be a busy month with Thanksgiving and everything so there's 2 extra weeks at the end. We miss you Lisa!

Greek Pita Pizzas - October 31 - November 6

from The Best Simple Recipes, page 277

1/4 cup extra virgin olive oil

4 (8-inch) pita breads

2 tablespoons red wine vinegar

salt and pepper

1 small red onion, sliced thin

1/2 cup pitted kalamata olives, chopped

1/2 cup hummus

1 cup shredded Italian cheese blend

1 cup crumbled feta cheese

2 ounces arugula

Adjust oven rack to middle position and heat oven to 475 degrees. Brush 2 tablespoons oil over both sides of pita breads. Transfer to baking sheet and bake until golden, about 5 minutes.

Meanwhile, combine remaining olive oil and vinegar in bowl. Season with salt and pepper. Toss onion, olives, and 2 tablespoons vinaigrette together in separate bowl.

Spread 2 tablespoons hummus on each toasted pita round. Sprinkle cheeses evenly over hummus, then top with onion-olive mixture. Bake until onions soften and cheese is melted, 6 to 8 minutes. Just before serving, toss arugula with remaining vinaigrette. Arrange arugula on top of pita pizzas. Serve.

Serves 4.

Chosen by Jennifer.

Island's Tortilla Soup - November 7 - 13

adapted from topsecretrecipes.com

2 teaspoons olive oil

1 medium Spanish onion, diced (2 cups)

1 medium red bell pepper, diced (1 cup)

2 medium carrots, diced (1 cup)

2 Anaheim peppers, diced (3/4 cup)

2 cloves garlic, minced (1 tablespoon)

4 6-inch yellow corn tortillas, diced (1 1/2 cups)

1 rotisserie chicken, shredded

juice of 2 large limes (3 tablespoons)

1 teaspoon chili powder

1 teaspoon ground cayenne pepper

16 cups (1 gallon) chicken stock

2 tablespoons minced fresh cilantro

For garnish:

jack cheese, shredded

avocado, sliced

spicy tortilla chips

Heat olive oil in large soup pot. Saute onion, peppers, carrot, and garlic for 10 minutes over medium/low heat.

Add the diced tortillas, chicken, lime juice, chili powder, cayenne pepper, and chicken stock. Bring to a boil, lower heat, and simmer for 1 hour, adding the cilantro to the pot about 30 minutes in.

Serve each bowl of soup topped with a couple of tablespoons of shredded jack cheese, a couple tablespoons of diced avocado, and a handful of tortilla strips on top.

Serves 8.

Chosen by Kathleen

Spaghetti Squash with Italian Sausage - November 14 - 20

from Tasty Kitchen

1 whole spaghetti squash

1 pound Italian sausage, bulk

1 whole onion, diced

1 whole green pepper, diced

1 clove garlic, minced

1 whole zucchini, sliced

1 can Italian style tomatoes

1 teaspoon Italian seasoning

1 can Great Northern beans, drained

salt and pepper, to taste

Cut squash in half. Scoop out the insides, prick the skin and lay it cut side down in a glass pan. Pour 1/2 cup water over it and cover. Microwave 15 minutes or until done. Scoop out strands and place on platter. Meanwhile, brown sausage in a pan and drain. Add onion, pepper, and garlic and cook until onions are almost done. Add the zucchini, beans, tomatoes, and seasonings. Bring to a boil. Pour over the spaghetti squash and serve.

Serves 6.

Chosen by Judy.