A Nerd Cooks

... and bakes and mixes the occasional cocktail!

cheese

Hearty Chicken Pumpkin Soup

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A couple of statements that we all know to be true: 1) Soup is good; 2) Pumpkin is good.  So it stands to reason that soup + pumpkin would also be a good thing.  The verdict?  Extra good.  This soup is hearty and delicious.  The pumpkin flavor isn’t overwhelming, but is definitely present in the background and helps to make the soup creamy.

Chicken Pumpkin Soup | A Nerd Cooks

I found this recipe on the blog Wishes and Dishes, and just had to make it.  I’ve made a couple of modifications to the original recipe.

You’ll need:

  • 4 tbs olive oil
  • 1 medium onion, chopped
  • 5 ribs celery, chopped
  • 5 carrots, peeled and chopped
  • 3 cloves garlic, minced
  • 2 tsp fresh thyme
  • 2 chicken breasts, cooked and shredded
  • 32 oz. chicken broth
  • 15 oz. can pumpkin puree
  • 1/2 cup milk (or heavy cream)
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper, freshly ground
  • 1/4 tsp garlic salt
  • 1/4 cup fresh parsley, finely chopped (or cilantro)
  • 1 cup sharp cheddar cheese, shredded

In a large pot or Dutch oven, heat the olive oil over medium heat.  Add the onion, celery, carrots, garlic, and thyme.  Cook for about 15 minutes, or until the vegetables are softened.

Add the shredded chicken, broth, pumpkin, milk/cream, salt, pepper, garlic salt, and parsley/cilantro.  Stir to combine.

Once things are heated through, add the cheese and stir, allowing it to melt.  Taste and adjust the seasonings accordingly.

Chicken Pumpkin Soup | A Nerd Cooks

Butternut Squash, Kale, and Feta Hand Pies

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I was invited to a pie-themed potluck party recently.  When trying to decide what I wanted to contribute, I kept a few things in mind:  1) The hostess is a vegetarian; 2) Something savory would lessen the chances of us ending up with several pumpkin pies; and 3) Cute food is almost always good.

Enter: the hand pie.

Butternut Squash, Kale, and Feta Hand Pies | A Nerd Cooks

You’ll need:

  • cooking spray
  • 1 butternut squash, peeled and cubed
  • 3 tbs olive oil, divided
  • spices of your choice (I used salt, pepper, cumin, garlic powder, and chili powder)
  • 2-4 cloves garlic, minced
  • 1 bunch kale, de-stemmed and sliced into ribbons
  • 1/2 cup water or broth of choice
  • salt and pepper, to taste
  • 1/2 cup feta cheese
  • pie crust dough of your choosing (I cheated and used store-bought!)
  • 2 eggs, beaten
  • kosher salt for sprinkling

Preheat the oven to 400 degrees F.  Line two baking sheets with foil and spray the foil with cooking spray.  Set aside.

Put the peeled and cubed butternut squash in a large zip top bag.  Add 2 tbs olive oil and spices.  Zip the bag shut and toss the contents around until all of the squash pieces are evenly coated.  Divide the squash onto the two prepared baking sheets, spreading it into an even layer.  Bake for 15 minutes, toss everything around, and bake for an additional 15 minutes, or until the squash is tender and cooked through.

In a large skillet, add the remaining 1 tbs olive oil and heat over medium heat.  Add the minced garlic and cook until just fragrant.  Add the kale and stir to coat the greens with the garlicky oil.  Cook uncovered for a few minutes, stirring occasionally.  Add the water/broth and cover the skillet.  Cook for 5 minutes, or until the kale has begun to wilt down.  Turn off the heat and remove the lid.  Add salt and pepper to taste.

Once the butternut squash is cooked, add it to the pan of kale, along with the feta cheese.  Stir everything together.  Take a taste, and adjust your seasonings accordingly.

Remove the foil from the baking sheets, and line the sheets (or different baking sheets) with parchment paper.

Using whatever pie dough you choose, use a cookie cutter or water glass to cut circles of dough (2 per hand pie).  I used a circle that was about 3.5 inches in diameter.  Place circles of dough for the bottom half of the hand pies onto the baking sheets.  I was able to fit 6 per baking sheet.  Place 2-3 tbs of the squash/kale/feta filling on the middle of each circle of dough.  You want to have a decent amount of filling in each hand pie, but also want to make sure that you’ll be able to seal everything closed without filling spilling out.  Top each with another circle of dough to make the top of the hand pie.

Use the tines of a fork to crimp the edges of the dough (see the picture below).  This will help to seal the pies shut.

Brush the tops of the hand pies with the beaten egg.  This will help to ensure that the hand pies get brown and crispy.  Sprinkle each hand pie with kosher salt.  Cut a small slit or two into the top of each pie to allow steam to escape.

Bake your pies according to the directions for whatever pie dough you’ve used.  I baked mine at 400 for 20ish minutes to get them to be golden-brown.

Butternut Squash, Kale, and Feta Hand Pies | A Nerd CooksThey are delicious right out of the oven and piping hot, as well as at room temperature.

Citrus Rosemary Mac and Cheese

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I got it into my head that I just had to make macaroni and cheese a couple of weekends ago.  Not sure why.  It just happened.

I started looking around at recipes on Foodgawker, and came across this one.  I was a little hesitant at first.  I mean, citrus zest in mac and cheese?  Trust me.  It works.

Citrus Rosemary Macaroni and Cheese | A Nerd Cooks

I found this recipe on Local Kitchen Blog, and modified it ever so slightly.

You’ll need:

  • 1 box short cut pasta (I used small shells)
  • 3 tbs butter
  • 1/4 cup flour
  • 2 3/4 cup milk
  • zest of 1 lemon
  • zest of 1 orange
  • 2 fat stems of fresh rosemary, leaves removed and minced
  • 1/2 tsp salt
  • black pepper to taste
  • 4 oz. Gruyère cheese, shredded
  • 4 oz. cheddar cheese, shredded
  • 2.5 oz. parmesan cheese, shredded

Preheat your oven to 375 degrees F.  Take a 9×13-inch casserole dish, grease it, and set it aside.

Cook your pasta according to the directions on the box.  Undercook by a couple of minutes.  Your pasta will finish cooking while in the oven.  Drain and set aside.

While the pasta cooks, in a medium-sized saucepan, melt the butter.  Whisk in the flour to make a roux.  Cook for a minute or two, whisking almost constantly.  Slowly pour the milk into the roux, whisking constantly to avoid lumps of flour.  Add the zest, rosemary, salt, and pepper to the béchamel.  Whisk occasionally, and allow the béchamel to warm and thicken (5-8 minutes).

Once the white sauce has thickened, add the Gruyère and cheddar and stir until it is all melted.  Add the pasta to the cheese, and stir to coat.

Pour the macaroni and cheese into the prepared casserole dish and top with the parmesan cheese.  Bake 30-35 minutes, or until the top is bubbly and browned.  Cool for about 10 minutes before serving.

Guys, seriously.  This combination works.  Amazing.