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Stuffed acorn squash

12 Dec

I had lunch with some of my boot camp girls and we enjoyed a delicious lunch. This was her recipe and I altered it some. I loved it. I used maple syrup instead of brown sugar and less lemon. Lastly I used both cranberries and golden raisins. I hope you enjoy as much as I did!

Roast squash as normal.
i used the juice and zest of 3 lemons & mixed with 1/2 c brown sugar. add that to a quinoa brown rice mixture and 1/4 c of golden raisn,1/4 c pecan, 1/4 sunflowr seeds . i cheated and used the new premade minute rice mixture (Quinoa and mixed grains) in little small tubs u heat in microwave

Black bean and butternut squash burritos

26 Nov

These are a favorite around our house. Hope you enjoy as much as we do. I love to follow this blog www.ohsheglows.com
Visit if interested.

Yield: 4 burritos or 3.5 cups of filling

Ingredients:

1 medium butternut squash, peeled, cubed, & roasted
1/2 cup uncooked short grain brown rice (yields: 1.5 cups cooked)
1-2 tsp olive oil
1 cup chopped sweet onion
2 garlic cloves, minced
1 red pepper, chopped
1 tsp kosher salt, or to taste
2 tsp ground cumin, or to taste
1/4 tsp cayenne pepper, or to taste
One 15-oz can black beans (about 1.5-2 cups cooked), drained and rinsed
3/4 cup Daiya cheese
4 tortilla wraps (large or x-large)
Toppings of choice: (avocado, salsa, vegan sour cream, spinach/lettuce, cilantro, etc)

1. Preheat oven to 425F and line a large glass dish with tinfoil. Drizzle olive oil on squash and give a shake of salt and pepper. Coat with hands. Roast chopped butternut squash for 45 mins. or until tender.

2. Cook brown rice (for directions, see here)

3. In a large skillet over medium-low heat, add oil, onion, and minced garlic. Sautee for about 5 minutes, stirring frequently. Now add in salt and seasonings and stir well.

4. Add chopped red pepper, black beans, and cooked rice and sauté for another 10 mins. on low.

5. When b’nut squash is tender remove from oven and cool slightly. Add 1.5 cups of the cooked butternut squash to the skillet and stir well. You can mash the squash with a fork if some pieces are too large. Add Daiya cheese and heat another couple minutes.

6. Add bean filling to tortilla along with desired toppings. Wrap and serve. Leftover filling can be reheated the next day for lunch in a wrap or as a salad topper.

Pumpkin Cake

12 Nov

I tried the recipe for our Sunday school Class friends. It turned out great. I didn’t use any oil-replaced with applesauce, no cocoa, only 1 cup xylitol for the sugar. I also used whole wheat flour. Reviews were positive. I wish I had used raisins.

Wacky Pumpkin Spice Cake

3 cups all-purpose flour
2 cups granulated sugar
1 tablespoon cocoa*
2 tablespoons cinnamon
1 teaspoon nutmeg
½ teaspoon cloves
1 teaspoon salt
2 teaspoons baking soda
1 (15 oz) can pumpkin puree
1 ½ cups water
½ cup vegetable oil
2 tablespoons white vinegar
2 teaspoons vanilla extract

Maple-Cinnamon Glaze
1 cup powdered sugar
¼ cup real maple syrup
1 teaspoon vegetable oil
½ teaspoon cinnamon

Preheat oven to 350 degrees. Grease and flour a 10” bundt pan (I used Miracle Pan Release) and set aside.

In a large bowl mix together flour, sugar, cocoa, cinnamon, nutmeg, cloves, salt, and baking soda. In a separate bowl, whisk together the pumpkin, water, oil, vinegar, and vanilla. Whisk the wet ingredients into the dry until thoroughly combined. Pour into prepared pan and bake for an hour, or until a toothpick inserted in center comes out clean.

Place on a cooling rack and allow the cake to stay in the pan for five minutes, then invert onto cooling rack and allow to cool completely. Once cool, put on a plate, blend the glaze ingredients together and pour over the cake.

*Honestly, I have no clue why the cocoa is an ingredient, unless the person that created the recipe wanted it to be a darker spice cake. I will omit this next time because I don’t think it added any flavor, and I prefer my pumpkin cake to look more orange and less dark. If anyone omits it, please let me know your results!

Squash and talk

15 Oct

When adam and I married almost nine years ago, we discussed as many couples do our roles. Back then adam talked of cooking dinner once a week. Now eight plus years later I think he can count the number of meals he has prepared on both hands. This is not a complaint, but a compliment for his dinner tonight. I took the girls to dance and left him with a recipe and a cooked butternut squash. He turned this into a delightful dinner. I love squash season. Dinner was great.

Other note worthy random things in life. I filed for social security disability, this again seems odd, yet these past six months have left me by definition disabled. I am now labeled. It’s always fun taking a kiddo to the federal building. Kids seriously make most people smile, I love that! Even in places like the federal building.

Hope you try this meal.

Browned butter, butternut squash, and sage help to flavor this simple pasta dish. This is a delicious way to enjoy butternut squash, or use another winter squash or pumpkin in this dish. I love it just the way it is, but feel free to add some cooked white beans or baby lima beans for extra protein. Use rombi pasta, farfalle, or a similar flat or ruffled pasta.
Ingredients:

1 medium butternut squash, about 2 pounds
1 large sweet onion, coarsely chopped
1 scant teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
3 to 4 tablespoons olive oil
8 ounces rombi, farfalle, or similar flat or ruffled pasta
4 tablespoons unsalted butter
2 dozen sage leaves
2 medium cloves garlic, minced
salt and pepper, to taste
1/2 cup shredded Parmesan, plus more for garnish
Preparation:

Heat oven to 375°.
Using a vegetable peeler, peel the squash. Scoop out seeds and cut into 1/2- to 1-inch cubes. Combine squash, chopped onion, and 1 scant teaspoon kosher salt, 1/8 teaspoon pepper, and 3 to 4 tablespoons of olive oil. Toss to coat and spread out in a large jelly roll pan or roasting pan.

Roast for about 30 to 35 minutes, or until tender and lightly browned, turning about halfway through the roasting time.

Meanwhile, cook pasta as directed on the package; drain and rinse with hot water. Set aside.

In a large saucepan or skillet over medium-low heat, cook butter and sage leaves until the butter begins to brown. When the sediment turns medium brown, add the garlic and continue cooking for about 1 minute. Do not let the butter burn. Remove from heat and remove the sage with a slotted spoon; use a spoon to crumble. Add the cooked and drained pasta to the butter mixture, along with the crumbled sage and roasted butternut squash and onions. Put back on the heat and continue cooking stirring, until pasta and squash are hot. Taste and add salt and pepper, as needed. Toss with the 1/2 cup of shredded Parmesan cheese just before serving. Garnish with more Parmesan.
Serves 4 to 6.

Who’s your daddy zucchini patties

10 Sep

We have zucchini from our garden. These are something we have made a few times and really enjoy. Hope you have excess zucchini that needs used…these are great!

2 1/2 cups shredded zucchini (2 medium)
2 eggs
1 cup flour
1/4 cup Parmesan cheese
1 tsp salt
1 T fresh chopped parsley
1/2 small onion, grated

Shred zucchini on largest holes of a box grater or food processor. Squeeze out excess liquid. Measure out 2 1/2 c.

Beat eggs add to zucchini and stir to combine.

Combine four, cheese, salt and pepperand eggs.

Grate onion on smallest holes of box grater. Add onion and parsley.
350 griddle about 5 min each side.

Lots a veggies lentil

25 Jun

Lots Veggies Lentil Soup
1 teaspoon Olive Oil
1 med size onion cut and dice
3 garlic cloves minced
2 teaspoons dried thyme
1 teaspoon dried tarragon
½ tsp sea salt
2 ribs celery, diced
½ lbs carrots, diced
½ lb zucchini, diced1 cup French lentils (green are ok too)
6 cups vegetable broth
6 ounces tomato sauce
¼ lb spinach leaves washed and chopped (3cups)
Preheat preheat pot over med heat. Saute onion in oil 5 min. Add garlic, thyme, tarragon, pepper and salt, sauté another min. Add celery, carrots, zucchini, lentils and veg. broth and cover and bring to boil. Once boiling lower and simmer and cook for 45 min. until lentils and veggies are tender. Add tomato sauce and spinach and cook until wilted. Let sit for 10 min. Even better the next day

Cabbage soup

25 Jun

Irish White Bean and Cabbage Stew
(printer-friendly version)
Add a smoky flavor by sprinkling on a little hickory salt or Liquid Smoke just before serving.
Ingredients
1 large onion, chopped
3 ribs celery, chopped
2 to 3 cloves garlic, minced
1/2 head cabbage, chopped
4 carrots, sliced
1 to 1-1/2 pounds potatoes, cut in large dice
1/3 cup pearled barley (optional or substitute with gluten-free grain)
1 bay leaf
1 teaspoon thyme
1/2 teaspoon caraway seeds
1/2 teaspoon rosemary, crushed
1/2 teaspoon freshly ground black pepper
6-8 cups vegetable broth
3 cups cooked great northern beans (2 cans, drained)
1 14 1/2-ounce can diced tomatoes
1 tablespoon chopped parsley
salt to taste
Instructions
Crock Pot: Place the vegetables, seasonings, and barley into a large (at least 5 quart) slow cooker. Add enough vegetable broth to just cover the vegetables (start with 6 cups and add more as needed). Cover and cook on low heat for 7 hours. Add beans, tomatoes, parsley, and salt to taste. Check seasonings and add more herbs if necessary. Cover and cook for another hour.
Stovetop: Place vegetables, seasonings, barley, and broth into a large stockpot. Cover and simmer until vegetables are tender, about 45 minutes. Add remaining ingredients, check seasonings, and add more herbs if necessary. Simmer uncovered for at least 15 minutes before serving.
Cooking time (duration):75 minutes
Number of servings (yield): 6
Makes 6 large servings. Per serving: 254 Calories (kcal); 1g Total Fat; (3% calories from fat); 12g Protein; 52g Carbohydrate; 0mg Cholesterol; 50mg Sodium; 12g Fiber. Weight Watchers Core/ 4 Points.

Pasta

25 Jun

This is also good on linguine –hmmm barbecue linguine–the best of both worlds ?

1 1/2 cups lentils, rinsed (NOTE: RED LENTILS WORK MUCH BETTER IN THIS -mashable)
2 medium onions, chopped (1 1/2 cups)
6 mushrooms, chopped
veg water or water (I used dry red wine)
2 cups packed fresh spinach, chopped
1 15 ounce can diced tomatoes (better to DRAIN off the liquid)
2 cups brown rice, cooked (I was a bit short on this so added some cooked rice cereal
1 tsp garlic powder
1 tsp dried sage
1 tsp Mrs. Dash’s garlic and herb seasoning blend
1/2 tsp dried marjoram
1/2 cup of barbecue sauce or ketchup (I think the bq sauce makes this dish–I like extra sauce too when serving)
I added Salt and Pepper to taste

1. Preheat oven to 350 degrees (after cooking lentils) . Cook lentils in 2 1/2 cups water until tender, then partially mash lentils in some of the cooking water. (I am not sure I used this amount of water)

2. Stir-fry onions and mushrooms in broth, or water or wine. After they soften add spinach and cook covered until the spinach wilts.

3. Add onions and mushrooms, tomatoes, rice, garlic, sage, Mrs. Dash, and marjoram to lentils.

4. Press into a 9 by 5 inch loaf pan and spread with barbecue sauce on top. NOTE: This recipe actually makes enough for the 9 by 5 and another smaller pan.
5. Bake 45-60 minutes. Serve with mashed potatoes, or linguine or in a sandwich or however.

Trail mix

25 Jun

Allie’s Christmas Trail Mix
2 cups Pumpkin Seeds
1 cup almonds
1 cups pecans
1 cup cashews
¾ cup sunflower seeds
6-8 T Maple Syrup
1 cup cranberries and or cherries
Bake @ 300 20 min
Add berries after baking.
~ actual recipe only calls for 1 kind of nut that was boring to me so I put all 3 in!… you decide.

Chickpea piccata

25 Jun

Chickpea Piccata By: Isa Chandra Moskowitz
1 teaspoon olive oil
1 cup thinly sliced scallions
6 cloves garlic, sliced thinly
2 TB Bread crumbs
2 Cups Vegetable Broth
1/3 cup dry white wine
A few pinches of freshly ground pepper and pinch of dried thyme
1 can chickpeas, drained and rinsed
¼ cup capers with a little brine
3 TB freshly squeezed lemon juice
4 cups Arugula
Preheat a large, heavy bottomed pan over medium heat. Saute the shallots and garlic for about 5 minutes, until golden. Add the bread crumbs and toast them by stirring constantly for about 2 minutes. They should turn a few shades darker.
Add the vegetable broth, wine, salt, pepper, and thyme. Turn up the heat, bring the mixture a rolling boil, and let the sauce reduce by half; it should take about 7 minutes. Add the chickpeas and capers and let heat through, about 3 minutes . Add the lemon juice and turn off the heat. Serve piccata with mashed potatoes, place the arugula in a wide bowl. Place the mashed potatoes on top of the arugula and ladle the piccata over the potatoes. The arugula will wilt and it will be lovely. If you are serving the piccata solo, just pour it right over the arugula.