If haven’t tried Spaghetti Squash, check out my newest post on Shannon’s Table:
Butternut Squash Soup Recipe
I love squash. My favorite way to make squash is to throw it in the oven with olive oil and salt. It is easy and delicious.
This Butternut Squash Soup recipe from Eat Well, Eat Happy, is a great way to enjoy squash. The curry is a great twist.
- olive oil, 1 1⁄2 Tbsp
- shallots, 3⁄4 cup sliced
- fresh ginger, 1 Tbsp minced or grated
- garlic, 1 clove, minced
- butternut squash, 9 cups
- peeled and cubed (about 3 lb)
- chicken or vegetable broth,3 cups
- Thai red curry paste, 1 tsp
- light coconut milk, 3⁄4 cup
- lime juice, 2 tsp
Heat oil in a large pot over medium heat. Add shallots and cook untilsoftened, 2–3 minutes. Add ginger and garlic and cook until fragrant but
not browned, about 1 minute longer. Add squash, broth, and 1⁄2 tsp saltand bring to a boil over high heat. Reduce heat to maintain a simmer,
cover, and cook until squash is tender when pierced with a fork, about 20 minutes. Cool slightly.Put curry paste in a small bowl and stir in coconut milk until well blended.In a blender or food processor, purée soup, in batches if necessary, until smooth. Return to pot and stir in coconut milk mixture. Heat soup just until hot, stir in lime juice, and season to taste with additional salt. Serve.
Source: Eat Well, Eat Happy, $17.95 by Charity Ferreira
Photo Credit: Weldon Owen Foods
Give me pasta and I am happy. Give me pasta with capers and I am in heaven. Good for You : Easy, Healthy Recipes for Every Day has this super simple
This pasta dish is light, but delicious. It forgos the heavy white sauce for a light, but kicked up taste. The cauliflower is an unexpected twist! I am really looking forward to buying this entire recipe book when it comes out in March!
- 4 Multigrain Bread slices (each about 1∕2 inch)
- country-style whole-grain bread
- 2 cloves garlic, peeled but left whole
- 2 heads cauliflower
- 3 tablespoons olive oil
- Sea salt
- 3∕4 lb whole-wheat penne
- 1∕4 cup fresh lemon juice
- 1∕4 cup chopped fresh parsley
- 3 tablespoons capers, drained
- 1 teaspoon red pepper flakes
- 1∕4 cup (freshly grated Parmesan cheese
Preheat the oven to 300°F (150°C)
Place the bread slices on a baking sheet and toast until crisp and dry, about 30 minutes. Rub one side of each slice with 1 of the garlic cloves. Let cool,
then tear the bread into chunks. Put the chunks in a food processor and process to coarse crumbs. Increase the oven temperature to 400°F (200°C).
Cut each cauliflower into quarters. Discard any leaves and the cores and cut into slices 1/4–1/2 inch (6–12 mm) thick. Mince the remaining garlic clove. Put the cauliflower in a large baking pan, drizzle with the olive oil, sprinkle with thegarlic and 1/2 teaspoon salt, and toss gently to coat evenly. Roast, turning after 10 minutes, until the cauliflower is browned on the edges and tender when pierced with a fork, about 20 minutes.
Meanwhile, bring a large pot three-fourths full of salted water to a boil. Addthe pasta to the boiling water and cook until al dente, about 12 minutes or
according to package directions. Drain, reserving 1/2 cup (4 fl oz/125 ml) of thecooking water. Return the pasta to the pot and add the cauliflower, lemon
juice, parsley, capers, red pepper flakes, and reserved cooking water and toss to combine. Stir in the bread crumbs and cheese and serve right away.
Source: Good for You : Easy, Healthy Recipes for Every Day, Dana Jacobi (to be released March 2013)
Mexican food is a favorite in my house. We tend to eat tacos… a lot. We love enchiladas, but honestly, they seemed so hard to make. I found a recipe (and tweaked it, like I always do) and ended up with this yummy meatless Enchilada. The best part of this dish is the creamy tomatillo sauce, that is made with salsa verde (the green stuff ) and heavy cream. It adds a rich flavor, that compliments the cheese and beans.
Don’t worry, you won’t miss the meat!
Here is another one of my favorite Weeknight Recipes!
There are some weeknights when dinners are an after thought. I try to meal plan, but it doesn’t always happen. I have some items that I always keep in the house – for the nights when I don’t have a plan. This recipe includes these stockpile items and is super quick to make. I have a rice maker, which makes it even easier to make.
Did I mention that this is one dish meal?
This beans and rice recipe is so easy and versatile – you can make it as a side dish or as a main dish. It is perfect for a cold winter day. It has just enough kick to please your taste buds!
So here is what you need to make this one:
- 4oz of VELVEETA®
- 3 Cups of cooked white or brown rice
- 2 10 oz Can Ro*Tel® Diced Tomatoes & Green Chilies
- 1 small Can of Red Kidney Beans (drain)
- 1 small Can of Black Beans (drained)
- 1 teaspoon cumin
- salt and pepper to taste
- 1 small Can of Pinto Beans (drained)
- optional – ground beef or grilled chicken
Combine all ingredients in pot. Do not drain Ro*Tel® Diced Tomatoes, include all contents of the can. Mix all ingredients and cook on med heat for 20 minutes and VELVEETA® is fully melted. Stir frequently. Optional – add beef or chicken to make a one dish meal. Add salt and pepper to taste.
Potato Filling Recipe
I was talking with some girl friends the other day, and they had no idea what Potato Filling was! How can you have Thanksgiving without Potato Filling?
I realized that most of the country is missing out on this magically delicious side dish. It is a mixture of mashed potatoes and stuffing, baked to crispy perfection. If you grew up in the PA Dutch area (like me), you know this is a holiday staple.
Garlic Zucchini Pasta Recipe
Do you have zucchini growing in your garden? With all the free pasta we have been seeing lately, this should be an inexpensive recipe to make!
Kelly shows a simple, yet delicious way to use your zucchini. This recipe is a light summer dinner! For this recipe, you will need 3 medium zucchini and plenty of garlic.
Check out the Garlic Zucchini Pasta Recipe here.
Our garden is in full bloom right now and we wanted to make a light dinner last night. I wiped up these easy, cheesey sandwiches. I know a grilled cheese sandwich usually is for the kids, but these sandwiches are so good! I found a little inspiration from this recipe on Edible Symphony.
To make these sandwiches, there are three easy steps – make your pesto, put pesto, tomato & mozzarella on the bread and cook with a panini press. Cook to your liking – I prefer my mozzarella warm, but not quite melted. Evan prefers it oozing over the side!
Tomato Basil Grilled Cheese
8 slices Sourdough or bread that you like
4 thick slices of Fresh Mozzarella Cheese
8 thick slices of tomatoes
1 cup of fresh basil
1/2 cup fresh parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup of extra virgin olive oil
1-2 Cloves of Garlic
To Make Pesto:
Combine basil, parmesan cheese, olive oil, salt, garlic & pepper in food processor. Pulse until blended, but still a rough texture. Be sure to scrape the sides of the processor a few times to make sure it is mixed in.
Spread Pesto on one slice of bread. Add tomato and then cheese. Top with another slice of bread. (do not put pesto on both slices of bread.. it may be too strong).
You can either drizzle olive oil on the panini press or brush it lightly on the outside of the bread. If you decide to drizzle, be sure to use olive oil for each sandwich. (If you are just using a skillet, use something to put weight on the sandwich)
Cook 2-3 minutes per side, until golden and mozzarella melted (as melted as you like).