Starburst Tart, Hasselback Zucchini, Sweet Potato Curry, Taco Soup & Corn Bread

 Starbursttm Strawberry Tart
Starburst brand flavored gelatins have the same tart-sweet flavors as their signature candies, and the strawberry makes a particularly good matrix for a strawberry or strawberry-cream pie.  Back in April I made a strawberry cream pie which incorporated Starburst gelatin and Cool Whiptm.  But I didn't have any handy this time around; didn't have a pre-made Graham cracker crust either... 

Short Crust
This crust is a classic "short crust" type pastry -- 1 cup AP Flour, 6 Tbsp Butter, 1/2 Tbsp Sugar and a pinch of salt cut together into "coarse crumbs", then blended with about 3 Tbsp of ice water.  The result is rolled out into your tart pan and chilled for at least 30 minutes before docking and blind baking.  Bake @ 400F for 20 minutes until it starts getting golden.  Cool completely before filling.

Filling
Halved strawberries to fill your shell -- how many depends on the size of your berries. 
One box of Starburst Strawberry Gelatin, made according to package directions for Molded Gelatin.  Wait a few minutes for the gelatin to start to thicken.

Lay the berries artistically in your crust.  Pour/ladle the thickening gelatin over the berries and nearly to the top of the crust.  Carefully place in the fridge and chill for at least 2-3 hours before slicing.  Some whipped topping will not go amiss here...

FYI -- these gelatins are not vegan/vegetarian/halal. 

Hasselbach Zucchini
A slightly different take on the now classic potato preparation, these roasted zucchini are equally stunning and tasty.  

Lay down two wooden spoon handles or chop sticks or something similar so that you won't accidentally cut all the way through.  Make the slices here 1/4" wide or so.  Spritz each zucchini with EVOO or vegetable oil and lay then out on a baking sheet cut edges up.  

Roast the zucchini @400F for about 20 minutes, until the start or curl a bit and open up.  Gently, with a fork or spatula, lift the center of a zucchini and allow the slices to open up.  With the other hand add your 'stuffing' between the slices -- thin slices of shaved Parmesan or another cheese, or like I did -- a mixture of breadcrumbs and grated Parm.

Set the oven on Broil and cook the zucchini  about 5-7 minutes until you start to get some browning.  Serve hot.  I served mine with a 3 oz salmon filet.

Sweet Potato, Spinach & Chickpea Curry 
I got a lot of sweet potatoes in our SWFL Produce box a week ago and had to figure out something to do with them.  This recipe showed up on my foodar and I thought "why not".

2 cups peeled, 1" cubes of Sweet Potato
1 Onion, sliced
2 cups or cans of cooked Chickpeas/Garbanzos
10-12 oz stemmed Baby Spinach
1 cup sliced White Mushrooms

1-2 medium Tomatoes, chopped and pureed
1+ Tbsp Chana Masala -- spice blend for chickpeas

Start by sauteing the sweet potatoes and onion in a splash of oil.  When they start to soften, add the spice, the garbanzos and mushrooms and cook a minute or two more.  Now add the tomato puree and bring it up to a simmer.  Top with the spinach, cover and cook another 4-5 minutes until the spinach is nicely wilted.  

Stir everything together  before plating with some rice.

Taco Soup & Cornbread
Tacos you eat with a spoon.  How cool is that!  Simple too, even making your own, healthier, taco chips...

1 lb dry Red Beans
1 small to medium Butternut Squash, peeled and cubed
1 Sweet White Onion, diced
1 Red Bell Pepper, diced
1 cup Frozen Corn
4 cups Broth or water plus seasonings

6-8 white or yellow Corn Tortillas to make chips for garnish.

Cook the beans in the broth, to package directions until just done.  Remove half the beans, puree them, and return to the simmering soup pot.  

Roast the cubed butternut for about 20 minutes @ 400F until just coming tender.  Add to the soup pot along with the taco seasoning, onion, bell pepper and corn.  You can add additional seasoning if desired. Simmer for at least 30 minutes to marry the flavors.

Make homemade taco chips by cutting tortillas into wedges, brushing or spraying lightly with vegetable oil, and pan frying in a mostly dry skillet with a sprinkle of fine salt or Evergladestm seasoning.  Fry one each side for 3-4 minutes until just turning color, then lay them out on paper towels to cool and absorb excess oil.

Cornbread
This is the perfect accompaniment to Taco Soup.  Fast, simple, and oh, so tasty.

3/4 cup AP Flour
1-1/4 cup Yellow Cornmeal
1 Tbsp Baking Powder
pinch of salt
1 cup Dairy --  milk, half & half, what have you
1-2 Eggs
1/2 cup Corn kernals -- fresh or frozen
1/2 cup diced Red Bell Pepper

Combine the dry.  Add the wet.  Stir in the corn & pepper.  Pour into a 9x9 baking dish.  Or larger if you like a thinner "pone" of cornbread.  Bake 20-30 minutes at 400F until golden. 

Slather with butter!