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    You are in: Home / Chef Jean Louise's Public Recipes
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    10 Recipes

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    We are getting a lot of squash and tomatoes from our CSA and our garden these days. I improvised this for a tasty, quick dinner that uses both. The butter is a bit of an indulgence, but it's essential if you want a thick, tomato base for the stew.

    Recipe #379145

    Mixed with rice, and blackeyed peas or refried beans, this makes a great filling for healthy, vegetarian wraps

    Recipe #372184

    If you're tired of stuffing it or putting it in a casserole or you have leftovers, this is a great way to use any winter squash (pumpkin, butternut, acorn). I adapted this recipe from one I found in the Winter '09 issue of *Cooking for 2*. If I'm not using leftovers, to prep the squash, I usually peel, seed and chop it, drizzle it with olive oil and sprinkle it with salt and pepper then roast it in the oven on a foil-lined baking sheet for 30 minutes at 350 degrees. Since you can cook the squash while prepping the other ingredients and sauteeing the sausage, onions and garlic, this only adds about another 10 minutes of prep time.

    Recipe #350189

    Feel free to omit the chipotle pepper, but it adds a little something extra. This Christmas, I added the whole pepper, and our finicky toddler loved the end result.

    Recipe #346095

    A cold-weather hit from our CSA newsletter.

    Recipe #333380

    This recipe has evolved over a number of years from a chili recipe that I think my Mom (Chef PaulaG) got from a *Make a Mix* cookbook. It takes a while to prepare, but I think it's well worth it. It works in the slow-cooker (if you have a big one). You can substitute leftover pulled pork for the ground meat for a tasty variation. I usually serve it over mac and cheese with cornbread. You can freeze this in portions if you are a once-a-month cook.

    Recipe #326276

    This is an improvisation on two recipes that I found on 'Zaar (#78690 and #211843). It makes a great summer dinner. You can substitute lowfat or nonfat sour cream for the mayo if you want something a bit lighter.

    Recipe #312002

    I got this from our CSA newsletter. It's a wonderful dish, full of fresh summer flavor and easy to prepare.

    Recipe #310604

    This is a spiced-up version of a recipe I found in a recent issue of *Cooking for 2*. It's a great way to make use of leftover chicken or holiday turkey.

    Recipe #274872

    I love comfort food, but my husband likes more exotic flavors. So this is a compromise that I came up with recently. It satisfied my craving for something warm and belly-filling while tempting his adventurous palate. This recipe improvises upon three recipes I found here, numbers 100215, 10744 and 51269. You can substitute carrots and cauliflower for the sweet potatoes and parsnips, respectively. I prefer the Bisquick crust, but puff pastry and regular pie crust would also work well.

    Recipe #273956


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