Cooking with S-T-Y-L-E
by Matthew Barrowclough

Here is a list of my ongoing recipe creations. Feel free to email me, mbarrowclough@hotmail.com if you have any questions. This page will be continuously updated as new creations come out of my kitchen.
Chow,
Matthew

Roasted Butternut Squash Ravioli
1 butternut squash
1 tsp of cinnamon
1 tsp of nutmeg
1/2 tsp of sea salt
1 tsp of EVOO
5-7 leaves of fresh sage
1/2 cup of ricotta cheese
12-16 wonton wrappers or homemade ravioli pasta

Skin the squash and slice into small pieces. Lay on 9x12 pan and add cinnamon and nutmeg and salt on top. Drizzle with EVOO. Mix all together to adequately cover all the squash. Heat in oven at 395° for 45-60min. Take out every 20min and stir squash. It is finished when the squash is soft and is browned. Put squash into food processor and puree. Add a little water to help emulsify the squash. Heat small saute pan and heat sage on pan. Sage should become crispy, add a little EVOO to help. Once crispy chop very fine and add to butternut squash puree. Next add ricotta and stir into puree. Thoroughly mix all together.
Take one wonton wrapper. Use a brush to wet wrapper or your finger. Next add one small spoonful of squash mix. Take another wrapper and wet one side with brush and place two wrappers together. Use a fork to press the edges together. Make 6-8 raviolis. These are quite large so you can make more if you like. Be sure to not overfill each ravioli with mix. Drop into boiling, salted water for 3-4min. They should rise when done. Be careful to not overcook. Pasta ravioli is much firmer so you might have better luck.
I have not figured out a type of sauce yet, but a brown butter sage sauce would be nice. You can also steam the wonton wrapper ravioli which might work better because they are quite delicate. Enjoy!

Thai Peanut Noodles (adapted from Epicurious)
1 tbsp of peanut oil
2 tbsp of fresh crushed ginger or ginger paste
2 garlic cloves, minced
3 tbs of sesame oil
2 sweet soy sauce
2 tbsp balsamic vinegar
11/2 tablespoons sugar
1 tbsp (or more for additional heat) hot chili oil
1 tsp salt
16oz of fresh Chinese egg noodles, I prefer Shanghai style
1 cup of fresh cut green onions
1/2 cup coarsely chopped roasted peanuts
1/4 cup chopped fresh Thai basil leaves
1tbsp of toasted sesame seeds

Saute garlic and ginger in peanut oil, until fragrant. Set aside to cool. In mixing bowl combine, sesame oil, soy sauce, sugar, balsamic, salt. Mix thoroughly then add garlic/ginger mix and mix together. To cook noodles, shake off excess starch and boil for 4-5min. Taste noodle. You want a firm but cooked feel to it. Drain and quickly apply cold water, thoroughly rinsing noodles to remove starch and stop cooking process. Shake off additional water and add to sauce mixture. Thoroughly coat noodles with sauce mixture. Set aside for 30min-1hr. Roast peanuts in oven at 375deg for 10min or until brown, but not burning. Crush peanuts and add to noodles. Next add the basil and stir together. Add green onions 5min prior to serving and mix thoroughly leaving a few for garnishment on the top. Sprinkle with toasted sesame seeds.

Eggplant Marinara
1 can of organic diced tomatoes
1 cup of chopped basil
3 cloves of garlic
1/2 small onion
1 tsp of salt and pepper
1/4 cup of good red wine
5 slices of eggplant, 1/3" thickness
1/2 cup of shredded carrot
1 tsp of red chili flakes
1/3 cup of diced zuchinni
4 tbsp of EVOO
Fresh parmesan

Saute onion, zuchinni, and carrots in 1 tbsp of EVOO. After 5 min, add garlic, saute until fragrant. Add tomatoes in food processor and blend, but not too thin. Add to onion mixture. Turn heat to low. Add salt,
pepper and chili flakes and 2 tbsp of EVOO. Continue to simmer on low heat 10min. Add wine and simmer for another 12-15min so sauce thickens. While sauce is simmering, place eggplant slices with 1 tbsp of EVOO in pan and saute till softened. Add basil to sauce and cook additional 5min. Add sauce to top of eggplant and cook for another 5min, stirring.

Top with fresh parmesan and enjoy!

Two Bean Curry Vegetable Chili
Trader Joes Roasted Corn (1.5cups)
Trader Joe's Organic black beans (1 can)
TJ's Organic Garbanzo beans (3/4 can)
Bell Pepper (roasted in the oven till skin peels) (1/2 pepper)
Yellow Onion (1.5 cups of sauted onion)
Garlic (4 cloves), sauted with onions
Zuchinni (1 cup) diced up and sauteed
Basil (fresh, 1 cup)
Oregano (1 tbsp)
Chili Powder (2 tbsp)
Cumin (2 tbsp)
Curry Powder (1.5 tbsp)
Vegi Stock (1/2 cup)
Whole Can tomatoes(16oz can, blended up in food processor or blender)
balsamic vinegar(1 tbsp)
Pepper & Salt (to taste)
Crushed Red Pepper for heat (to taste)
EVOO (1 tbsp)

Sauteed onions & garlic until golden. Add curry powder and cook until fragrant. You can add a little balsamic to deglaze the pan. Chop tomatoes in food processor then add to pot with onions. Turn heat low to simmer. Add a pinch of salt and stir. Add cumin and chili powder and stir. Add black and garbanzo beans after draining them. Stir ingredients together. Heat remains on simmer. Add stock and stir after 10min of cooking. Now add the sauted zuchinni and roasted corn. Stir and simmer for another 20min. Add water if needed. continue to stir. Add chopped roasted red peppers and chopped basil. Add EVOO also. After 10min, add crushed red pepper and oregano. Stir for another 5min and add any water if necessary. Now serve =)

Can be served alone or with some rice...

Peanut Pumpkin Curry Sauce(serving size of 4):
2 tbsp of peanut oil
2 cloves of garlic
1 finger-length of ginger
1/3 yellow onion
1.5 tbsp of good peanut butter (I prefer the crunchy Trader Joes brand)
2 tbsp Sweet Soy Sauce (specifically sweet soy sauce)
1 16oz can of pure pumpkin puree
3 tbsp of Coconut Curry Sauce (found at asian market)
1 tbsp of red curry paste (more or less depending on how spicy you like)
1 8oz(small size) of Chao Koh coconut milk
2 tbsp of shaved palm sugar (or 1.5 tbsp of brown sugar) (palm sugar is found in the asian market. Usually its in a small disc shape but is very hard).
1/3 cup of chicken stock
1 med size red bell pepper
1 med size green bell pepper
1 carrot
1 handful of cilantro
2 cups Jasmine rice
1 container of tofu or 1 large chicken breast or other preferred meat. If you use fish, recommend cooking the fish separately.

Directions:

Prep(most important):

If you have a rice cooker, mix 4 cups of water into the 2 cups of rice and start. Always use, a 2:1 water/rice mixture. Smash and cut garlic. Finely chop ginger. Cut onion into small pieces. Cut bell peppers into small pieces along with carrot. Cut tofu or meat into small pieces. Finely chop cilantro. Set veggies and meat aside so as you are ready to add when needed.

Cooking: If you have a wok, use it. If not a deep dish non-stick frying pan works well too or a paella pan. Use a medium heat. Add peanut oil. Let warm. Then add, onion, garlic, and ginger. Be sure to stir so as to prevent burning. Once the onions begin to cook and the garlic becomes fragrant, add the peanut butter. Pour the soy sauce onto the peanut butter. This will cause the peanut butter to begin to separate. Quickly stir it all together then immediately add the pumpkin puree. Stir all together so that everything is infused. Should turn from bright orange to a darker orange. Let sit for 1 min. Now add the curry sauce and curry paste. Stir together. Sauce should be very thick now. Add the coconut milk and stir in. Turn heat to medium and add tofu/chicken and carrots. As sauce thickens slowly add chicken stock in small increments to keep the sauce from getting to thick. Cook for 4-5min. Now add the peppers. Stir in additional chicken stock and add the palm sugar. Stir all together. Let sit for another 1-2min over low heat. Taste and determine whether you want more heat. If you like it. Turn off heat. Sprinkle cilantro on top of sauce when serving. Serve with fresh rice or you can mix the sauce with rice noodles or pasta noodles to have a curry-noodle dish.

Garlic Hummus
This is a great item for a group setting or to make for yourself. It easily stores in the refrigerator for up to a week but I doubt it will last that long because its so tasty...

Makes 1 pt
2-16oz cans of Organic Chickpeas(garbanzo beans) or non-organic Goya
8oz of Tahini
1- med lemon
3-cloves of garlic minced
1 tsp of cumin
1 tsp of sea salt
touch of fresh ground pepper
2 tbsp of EVOO
1/2cup of water
1 tbsp of paprika

This works best with a food processor. I prefer to slightly cook my garlic so its aromatic.
Procedure: Drain chickpeas and wash them in a colander. Dump them into the food processor and add a little bit of the water to the mix and blend until puree. Mix in tahini and continue to blend. Add garlic,paprika, lemon, cumin, salt, pepper and olive oil. Continue to blend together. You can add more water to make a smoother consistency.

Serve in a nice large bowl. To garnish add some kalamta olives on the top and a little bit of EVOO with a sprinkle of paprika. Best serves with fresh pita or pita chips.

Mixed Green Salad with Caramelized Onions, Dried Cranberries, Candied Pecans, Gorgonzola and Balsamic Salad
Buy some mixed greens at your local market, fresher the better, bag mix is okay (serves 6)

Caramelized Onions: roughly cut 1 med yellow onion. Heat 1 tsp of EVOO and slowly saute. After the onions begin to wilt and turn a little brown. Add 1 tbsp of brown sugar and stir onion and sugar together. Continue to saute, about 3-4min. Next add 2 tbsp of balsamic vinegar. Vinegar will cook quickly so stir mixture together and continue to saute until onion pieces are darkened and soft, 4-5min. Remove from heat and set aside to cool.

Candied Pecans: acquire 3/4 cup of dried pecans. Heat 1 tsp of EVOO in non-stick pan and drop pecans in pan and heat. Add 2 tbsp of brown sugar and mix together. Add 1 tsp of balsamic vinegar. Mix together and continue to heat the pecans. After about 5-6min of heating and full candiness, remove from heat. Once cooled, roughly chop pecans into small pieces and set aside.

Acquire dried cranberries from your local market or co-op, 1/2 cup. Mix all ingredients together in large bowl and top with 1/2 cup of gorgonzola. Add 1/4 cup of balsamic vinaigrette. Mix together so its all infused. If you like more balsamic, add more or add less. Then enjoy this autumn goodness.

Butternut Squash Soup
(serves 2)
Ingredients
Half a good size butternut squash, peeled and sliced thinly
EV Olive Oil
Salt
Pepper
Brown Sugar
Organic Vegetable Stock (3.5 cups)
Water (1 cup)
1/2 & 1/2
1/2 yellow onion
3 cloves of garlic
cayenne pepper 1 tsp

Place the squash in a small pan and drizzle with EVOO. Sprinkle with brown sugar. Pinch of salt and ground pepper. Set the pan in the oven and set to broil for about 7-8min until you start to see it carmelizing. Take out and let cool. Dump the squash into a food processor and blend. Saute the onion and garlic in EVOO until cooked well throughout but not burning the garlic. Dump the cooked onion/garlic in the processor. Blend vigorously until you are left with a nice baby-food texture. Heat a pot with the stock. Drop the squash mixture into the stock and stir vigorously until mixed throughout. Continue to simmer. Add the water intermittently. Add 2 tbsp of EVOO and salt and pepper to taste. Add cayenne if you like the heat and about a little dash of 1/2 & 1/2 or heavy cream for a little added sweetness. Continue to simmer another 15 minutes. Be sure to stir the soup intermittently.

Garlic-Herb Croutons
Heat 1 tbsp of EV Olive Oil over Med-High in a saute pan
Cut a cup full of fresh bread(good baguette, or other tasty bread) into small pieces
Add one clove of crush garlic to oil
After 1 min, toss the bread in the saute pan
Sprinkle fresh basil, oregano, or rosemary or a combo of herbs to your liking over the bread
Pinch of salt and pepper
Toss bread in pan to make sure herbs are evenly distributed
Cook until golden brown
Now lay them on your salad or store them in a closed container in the fridge(probably a 1-2 day life)
 

Curry Couscous
1 cup of dried couscous
2 tbs of curry powder
1 tbs of cumin powder
1 tbs of tumeric powder
1 small diced yellow onion
2 cloves of diced garlic
1/2 cup of diced red peppers
1/2 cup of fresh broccoli
1 cup of cooked chickpeas
1/3 cup of fresh basil(diced)
2 tbs of extra virgin olive oil
Salt and Pepper to taste

Steps:
Bring 1.5 cups of water to boil. Dump dried couscous with curry, cumin, and tumeric. Turn off heat, stir couscous and then cover for 5 min. If water remains, turn heat on low and continue to stir until water is gone. While couscous is cooking, heat 1 tbs of ev olive oil and saute onions for 3 minutes then add garlic, peppers, broccoli. Throw in a pinch of salt and pepper. Stir. Once couscous is done, add couscous to to saute pan. Add chickpeas, basil and 1 tbs of ev olive oil. Stir ingredients together. Cook for an additional 5 min over low-med heat. Now serve. Enough for 4 people. For additional spice, add red pepper flakes to your liking.