We all love pumpkin bread and muffins, pumpkin pie, and pumpkin spice this and that. But I bet you didn’t realize you can use butternut squash in place of pumpkin to make these delicious fall treats! You can!!
This recipe uses one large roasted butternut squash and makes two small loaves of bread plus ten muffins. The output is moist and just sweet enough to enjoy smeared with butter or cream cheese.
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I should start out by saying this is not a quick recipe. This is a Sunday afternoon project that is WELL worth the results! I searched and searched for a recipe that incorporates butternut squash into pasta dough to execute this ravioli dish that I had burning in my brain ever since my neighbor dropped off some gorgeous butternut squash. Warm and comforting flavors from the roasted squash and a dash of fresh nutmeg in the dough, soft pillows filled with creamy homemade ricotta (it’s easy and SO much better than store bought I promise!) and spinach, finished in pancetta and sage brown butter. I needed to figure out how to make this but wasn’t sure exactly how to incorporate the squash into the pasta dough. So I just experimented with the proportions and added flour until it was pliable. And it was gorgeous, so I had to share!
This is a quick meal I like to throw together when I have fresh corn and whatever veggies I have on hand. You can certainly use frozen corn too, but during corn season we love the crunch the fresh corn cut off the cob brings to this quick and easy dish.
A great way to help leftover roasted or rotisserie chicken stretch into a meal, this casserole can be prepped ahead and tossed in the oven when you’re ready.
Crunchy fried onion atop bubbly mushroom soup coated green beans mean the holidays to me! So this year when I needed to make a lactose-free version (skipping the Campbell’s soup) I didn’t realize how easy and delicious a mostly homemade version could be. And now I definitely won’t go back! In order to recreate the old favorite, I knew this meant I needed to make a cream of mushroom soup from scratch so I could use lactose-free dairy products. I bought one package of dried porcini mushrooms and one container of fresh shiitakes and got to work. First I chopped the porchinis and doused then in about a cup of hot water to steep.
Quick, healthy and easy, these stuffed poblano peppers are sure to impress and spice up your family dinner routine!
I used to get this dish with my dad at a restaurant by the lake when I was a kid called Sunsets. It’s so easy to make at home and is a fun way to spice things up a bit if you’re in a weeknight dinner rut.
This is the potato salad for the guy who hates mayo (AKA: my husband). I developed this recipe in college when I wanted to do a traditional bbq menu but my hubby explained that he hated potato salad because he hates mayo and all things creamy like sour cream and ranch (but somehow this doesn’t apply to ice cream?!). Served warm or cold, this is sure to please even traditional potato salad lovers with its fresh take on the traditional bbq dish. Start by boiling red potatoes in salted water. When they are cooked, drain and set aside. Then sautée a diced yellow onion in light olive oil on high heat (so it cooks and doesn’t caramelize). Don’t forget salt and pepper.
What do you do when your hubby thaws pie dough thinking it’s pizza dough, but you have no pie fillings or fruit in the house? Make a savory vegetable and cheese tart!
This is a great way to add flavor and freshness to any regular meal you often cook. I am pairing with grilled chicken, rice and green beans tonight but pork or fish would also be a great option.
I am using nectarines that I had already available but you certainly could use peaches or mango or experiment with other fruits. I hope you enjoy and this inspires you to get creative! Tagine is a North African cooking method which perfectly roasts vegetables and meats to succulent goodness. They’re becoming more common to find at cooking stores, now sold at William Sonoma and even Amazon.
Care of your Tagine is important. When you get your tagine be sure to soak it immersed in water for at least 24 hours (also soak if you have not used it in over six months). Then coat the inside in a good clean cooking oil and bake it at 250 F for a couple of hours. Always put your Tagine in a cold oven and let it come up to temperature. Now you’re ready! An easy yet impressive side dish that goes well with roasted chicken, steak or virtually any other protein.
This protein-packed, hearty but healthy Dal is a great option for an easy dinner or great to make ahead for lunch for the week (either to heat up at work or use a thermos). You can vary the flavor by adding more or less of what you like. The amounts below add flavor but are mild enough that my kids love it too. Don’t hesitate to add more of any of the spices or aromatics if you want it to pack more of a punch!
I have made a regular stove-top version of this often, but wanted to adapt to my Instant Pot and it worked perfectly! I hope you enjoy! I developed this recipe in the 90s at my Dad’s house. We often hosted and after trying a multitude of recipes over the years nothing was GREAT. So I poured over cookbooks and magazines and watched shows for weeks before Turkey day. I learned the basics of how to make a stuffing and filed away elements of different aspects of recipes spoke to me: sausage (yum!), cornbread (why not?!), peppers and onions (would go well with both) and put them all together to become this most perfect dish.
Need a quick and healthy meal anytime of day? Packed wth protein and veggies, and low on carbs , this one fits the bill.
First I want to say that I am no expert in Indian cooking, but because I love the food I try my best to recreate the flavors in some of the dishes I love! Here is an easy and healthy take on Dal made with yellow split-peas. If you are an Indian cooking expert and have any suggestions for how to make this dish even better let me know!
Two takes on a comfort food favorite, when I make lasagna I make one traditional version for my husband and kiddos and one with layers of spaghetti squash for my healthier version. Tough to tell which is which until you cut into it!
There is not much better than garden fresh tomatoes... But when they come they all come at once. It's hard to know the best way to keep these beauties in order to enjoy them later in the year. These roasted tomatoes are delicious with fresh pasta, on toasted baguettes, or with eggs. They also make an incredible, light and fresh-tasting sauce that freezes well for so many uses later in the year! From pasta sauce, to enchiladas, soup or pizza, you'll find so many uses for your delicious roasted tomatoes! Start by roasting your halved tomatoes dressesd in a drizzle of olive oil in a 400 degree oven.
I didn't miss the carbs one ounce in these garlicky Zoodles tossed with fresh garden tomatoes and feta cheese.
Delicious for dessert or breakfast, you'll LOVE this hearty and flavor-packed zucchini bread.
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Author: KellyI love to cook and care for the people I love! Categories
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