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Monday, November 25, 2013

Roasted Delicata Squash Salad {#12WksWinterSquash #Vegan}


What is going on?  Time is just flying by and we are already on week number 4 of the 12 weeks of Winter Squash.  The fantastic event hosted by Heather and Joanne where Winter Squash shines with an abundance of fantastic recipes.  Are you ready for week number 4? Yes?!

This week I bring another salad; this time it is sweet, delicious Delicata Squash that is roasted to perfection.  Just Delicata Squash no greens besides some green onions...this salad is so good and could have been my entire meal that is if I would not have had to share...Take a look


Roasted Delicata Squash
  • 2 small or 1 medium sized Delicata Squash
  • 1 Tb Canola Oil
  • pinch of salt
  • 4 Tb Orange Juice
  • 1-1/2 Tb Soy Sauce
  • 1 Tb toasted Sesame Seed Oil
  • 2 - 3 green onions, cut into rings 
***Preheat oven to 350F***
  1. Scrub the squash, cut it in half then scoop out the seeds. Cut each half again, and then cut crescents. I leave the skin on
  2. Place the squash on baking sheet/dish and drizzle with canola oil. Everything should be covered lightly with oil.
  3. Clean seeds, place in a shallow baking dish, toss with a little canola oil and salt
  4. Place squash and seeds in oven
  5. Bake for about 45 minutes or until soft; and seeds are toasted
  6. Mix OJ, Soy Sauce, and Sesame Seed Oil together.  Mix it well - adjust flavors to taste by adding more soy sauce, sesame oil etc.
  7. Place warm squash in a salad bowl.  Pour the dressing over the warm squash, toss, and cover.  Let the dressing absorb for at least 45 minutes before serving.
  8. Just before serving, toss salad up again and top with green onions as well as the toasted seeds.
Enjoy!

Do you have a Winter Squash recipe to share?  Be sure to add your post to the linky below :)




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Sunday, November 24, 2013

Harvest Soup for #Thankful #SundaySupper {#Vegan}

Happy Sunday!!!  Can you believe that Thanksgiving is almost upon us?  It is hard for me to believe that next Thursday is Thanksgiving...wasn't it just the end of summer?!  Yes,  time flies when you are having fun.  Please tell me that I am not the only one who feels this way....

So can you guess what the theme for today's #SundaySupper is?  Yes, I am sure you guessed right it is Thankful #SundaySupper and our host this week is the amazing Paula of Vintage Kitchen Notes 
Please be sure to say hello to her...

Now let me tell you what I am thankful for; we are forever thankful for newborn screening and yes it is what I say every year because without this life saving test my kids would not be here today.  Yes, it sounds harsh but it is the truth - this tiny little heel prick saved the lives of both my children But I know what you really want to know is what on earth is Harvest Soup.  Are you ready for it?!  The delicious goodness of this warming amazing soup.  Perfect for a first course at Thanksgiving or even by itself for a weekday with some crusty bread and a salad.  Roasted Butternut Squash together with apples and spices...

Harvest Soup
  • 1 medium sized butternut squash {= 3 C roasted butternut squash}
  • Splash of Olive Oil
  • 1 onion, diced
  • 1 garlic clove, minced
  • 2-1/2 C apples {peeled and cored} cut into bite sized pieces
  • 1 tsp ground ginger
  • 2-1/2 tsp ground coriander
  •    3/4 tsp cumin
  •    1/8 tsp cayenne
  •    1/2 tsp brown mustard seeds
  •    1/2 tsp fennel seeds
  •    1/2 tsp chili powder
  • Salt & Pepper
  • 3 C    water
  • 3/4 C apple juice
*** Preheat oven to 375 F ***
  1. Cut butternut squash in half, clean out the seeds and brush the flesh of each side with olive oil.  Set face down onto a prepared baking sheet.  Bake for about 60 minutes or until squash is soft.
  2. Either scoop the squash flesh out, or {I do not like it cooked all the way} peel the baked squash and cube the flesh. 
  3. In a stock pot heat some olive oil and add onion, garlic, as well as a pinch of salt.  When they begin to soften,
  4. Add all of the spices until fragrant
  5. Add the apple pieces as well as the baked squash.  Mix it well into the spice / onion mix
  6. Add the water together with the apple juice; stir it in well.
  7. Bring to a low simmer, and cook until apples are soft.
  8. Remove the soup from the heat, and puree the soup using an immersion blender.  Be very careful  not to burn yourself when you blend the soup as the liquid is hot, and can splash back onto your hand.
  9. When pureed to desired consistence adjust flavor with salt and pepper to taste.

Enjoy!

Are you ready to see what the rest of the #SundaySupper is bringing to the table and want to find out what the other contributors are thankful for?  Take a look at this amazing line-up
FIRST COURSE / APPETIZERS
SAVORY BREADS + STUFFING
MAIN DISHES
SIDE DISHES
DESSERTS + SWEET BREADS
All American Wine Pairing Guide for Being Thankful #SundaySupper from Martin at ENOFYLZ
Wine Blog  

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
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Saturday, November 23, 2013

DelMonaco Specialty Foods #Recall Bolognese Sauce #undeclared #milk {#Galactosemia}

California Firm Recalls Bolognese Sauce Products Due To Undeclared Allergen And Misbranding
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Thursday, November 21, 2013

Vegetarian Stuffed Shells for #WeekdaySupper

Sunday Supper MovementWe have been busy around here with a couple of birthday's just around the corner and I have been looking for easy meals to make during the week.  Just another reason why I love #WeekdaySupper so much - dinner will never ever have to be boring again...

I am one of the contributors this week and I bring you easy, delicious Vegetarian Stuffed Shells.  The dish fits into the diet plan our kids follow but it is not dairy free; yes lactose free but not dairy free.   This dish is easily prepared ahead of time, or prepared in 30 minutes before you pop it in the oven.  Serve it with a big side salad and you are all set for dinner.


Vegetarian Stuffed Shells
  • 1 jar of your favorite Pasta Sauce {we love Newman's Own Sockaroni}
  • app. 1/2 box of Jumbo Pasta Shells, cooked al dente
  • 1 pack Vegan Ricotta {2 Cups - I use Tofutti brand}
  • 2 eggs
  • 1 garlic clove pressed
  • 2 tsp lemon juice
  • zest of 1/2 untreated lemon
  • 1 C Emmenthaler {or vegan cheese}
  • 3/4 C Parmesiano Reggiano {or vegan cheese}
  • 1/2 C of chopped Parsley
  • Salt & Pepper
 *** Preheat oven to 350F***
  1. Cook pasta al dente according to box directions
  2. Spread a think layer of pasta sauce into a large baking dish {about 1/3 of the jar}
  3. Mix ricotta with garlic, lemon juice, lemon zest, 1/2 C Parmesiano, 3/4 C Emmenthaler, and parsley.
  4. Add salt and pepper to taste
  5. Break the eggs into the filing stir until it is well mixed through 
  6. Scoop about 1 Tbs of filling into a cooked pasta shell - place the filled shell into the prepared sauce layered baking dish.
  7. Repeat until all shells are filled.
  8. Pour remaining sauce over the shells and sprinkle top with remaining cheese
  9. Bake for about 30 minutes or until the cheese is all bubbly and dish is hot

Enjoy!

Be sure to check out the other fantastic, easy, peasy #WeekdaySupper recipes the other contributors are brining this week. 


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Monday, November 18, 2013

Butternut Squash Muffins {#12WksWinterSquash}

Happy Monday, friends!   Did you all have a good weekend?  Are you ready for some more winter squash recipes?  I can tell you that this girl sure is and am so excited to join another fantastic week of 12  weeks of Winter Squash hosted by Heather and Joanne.  Welcome to week number 3 - yay!

This week I bring a treat - a sweet, moist, flavorful muffins filled with spice and delicious Butternut Squash.  Your house will smell amazing just from baking these treats - plus it is super quick and easy.  Now you cannot beat that, right?

Butternut Squash Muffins

 ***Preheat oven to 325 and line 12 muffin cups
  • 2 C flour
  • 2/3 C sugar
  • 2 Tb light brown sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • pinch nutmeg {no more than 1/8 tsp}
  • 1/3 C raisins
  • 1 C Vanilla Almond Milk {or your favorite "milk" beverage}
  • 1 egg
  • 1/4 C Canola Oil
  • 2 C grated Butternut squash
Note:  You will need to use two bowls.
  1. In a large bowl combine all the dry ingredients and mix them up.  Then add the raisins.
  2. In another bowl mix the "milk" with the egg and oil.  Carefully mix it up.
  3. Pour the liquid into the flour mix.  Stir it up quickly; be careful to not mix too much.
  4. Next fold in the grated butternut squash until it is just incorporated into the dough.  
  5. Using a spoon, fill the dough into the muffin tins until they are about 3/4 filled
  6. Bake for 35 minutes or until a toothpick comes out clean.
Enjoy!


Are you ready to join the fun?  Just add your post to the Linky below...




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Sunday, November 17, 2013

Roasted Buttercup Squash & Black Bean Soup for #SundaySupper {#Dairyfree}

Sunday Supper Movement
Welcome to #SundaySupper I have been sitting out the last couple of weeks but today I am back and the theme this week is Squashin' Winter!  You know it is all about winter squash, the beauties that you  now find all over on farmer markets, produce shops, and in your CSA box.    This year I have been getting very excited about winter squash and not just because we are receiving lots of them with our CSA {sadly this is the last month for 2013} but also because of my friend Heather.  Heather a.k.a. girlichef loves winter squash and so it is no surprise that she is hosting today's fantastic event.  Thank you so much!!!

Now, if you are not - yet - a winter squash person I am sure that today's event will change your mind.  Seriously, the line-up is incredible.  There are breads, soups, stews, sandwiches, sides, salads, desserts...amazing.

Today I bring you a soup - this soup is not just a soup, but an entire meal.  It was a big hit in this house, and not just because of the crispy tortilla and avocado topping...


Roasted Buttercup Squash & Black Bean Soup
  • 2 Tb Olive Oil {or a little more}
  • 1 onion, sliced
  • 4 garlic cloves, minced
  • 3/4 lb bulk sage sausage
  • 2-1/2 C Buttercup Squash 
  • 2 Tb Chili Powder
  • 1 dried whole cayenne pepper
  • 2-1/2 C black beans soaked overnight, or quick soaked {you can also used canned beans}
  • 5 - 6 C of water
  • 4 Tb Cider Vinegar
  • 2 Tsp. Maple Syrup
  • Salt to taste
  • 8 corn tortillas cut into strips and fried to a crisp in some oil {Topping}
  • 1 avocado sliced  {Topping}
*** Preheat oven to 350F
  1. In a large dutch oven heat the olive oil and when hot add onions together with the garlic. Be careful that they do not brown. 
  2. Sautee until they get soft, then add the sage sausage.  Stir carefully and cook until sausage it cooked through.  
  3. Add the squash together with the chili power and sautee for a couple of minutes until the the squash is coated with the chili powder.
  4. Add beans and water.  Stir everything up.  Bring to a simmer on the stove, add the dried whole cayenne pepper then cover and transfer pot to the oven.
  5. Check after 60 minutes and add more water if necessary. Cover and leave in oven for at least another 30 minutes.  
  6. When the beans are soft, remove from the oven and immediately add Cider Vinegar as well as Maple Syrup.  Carefully stir it into the soup.
  7. Add salt to taste - The soup is done :)
  8. Cut corn tortillas into strips, and heat up some oil in a frying pan.  When the oil is hot, fry the tortillas until they are crisp.
Serve the soup topped with tortilla strips, and avocado.  Enjoy!


Now, check out the rest of the amazing Squashin' Winter dishes the rest of the #SundaySupper team brings today...


Breakfasts and Breads
Appetizers, Starters, and Condiments
Soups, Sandwiches, and Salads
Main Dishes
Side Dishes
Desserts
Wine Pairing Recommendations for Squashin' Winter #SundaySupper from Enofylz Wine Blog

  Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
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Tuesday, November 12, 2013

Snow Fun at Timberline Lodge on Mt. Hood & Pasta Alfredo {#milkfree}

How was your weekend?  We had a super long weekend here as Portland Public Schools was closed on Friday and yesterday {Monday} was Veteran's Day.  Friday was spent pretty much like any day; the girls did their homework while I also got some work done.  So we really did not - as the girls said - do anything fun on Friday.  Oh, those poor ladies....

You probably know that we like to spend time outside and I am getting really excited to go skiing again this winter; but you know comes with that, right?  Yup, sledding...we usually do not get snow in Portland but Mt. Hood is just a quick 1-1/4 hr drive away and luckily there is already snow at Timberline {which is as high as you can drive up with your car}.  Government Camp still is green...but up on Timberline perfect snow for sledding.  Well, of course also snowboarding as well as downhill skiing if that is your thing - we are more cross-country people.
 
Anyway - we packed snow pants, snow boots, and mittens for both ladies in anticipation to go sledding...and we were not disappointed.  Here is a short little video Ron took

Okay - if you are here for the Pasta Alfredo you are most likely ready to read about it.  Right?! Alright I will get to that part now.  It was already dark by the time we got home and I knew that the chicken was not ready for cooking; good thing there is always pasta, right?  I do get tired of pasta olio e'aglio and was trying to think of something else...Pasta Alfredo.  Yes, it must be possible to make it without "cow"milk...and let me tell you, yes it is :)  It was the very first time our girls ate Pasta in Alfredo sauce both asked "what is this white stuff?" they were hesitant at first but the absolutely LOVED it. It was a two serving dish for each girl and Ron was not disappointed either.

You may know that the girls are allowed to eat Parmesiano Regiano and I like to us it quite a bit as it is the  perfect way to add calcium to their diet.  I used plain Soy Creamer in lieu of the "cow" and together with Earth Balance it turned into a rich creamy Alfreado...I am so excited but {sad face} I do not have a good picture at all.  Just this...but it was so good

Pasta Alfredo {Milkfree}

  • 1 box of your favorite pasta cooked according to directions
  • 3 Tbs. Earth Balance {or your favorite vegan margarine}
  • 2 Tbs. flour
  • 2 C Soy Creamer {one full container be sure to use plain}
  • 1 C Parmesiano Regiano grated
  • 1 tsp lemon juice
  • 1/2 C fresh Italian parsley chopped
  • Salt, Pepper to taste
  1. Cook pasta according to directions; as pasta cooks prepare the sauce
  2. Melt Earth Balance in a pan.  When melted carefully stir in flour creating a roux.
  3. Slowly pour the creamer into the pan,  stirring the roux to eliminate and lumps 
  4. Stir in Parmesiano Regiano, lemon juice as well as parsley
  5. Add salt & pepper to taste
  6. Drain pasta and place in a serving bowl; pour Alfredo sauce over pasta mixing it into the pasta.
Enjoy!
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Monday, November 11, 2013

Roasted Butternut Squash - Spinach Salad #Vegan

Happy Monday - and you know what that means?  Yes, it is time for another round of Twelve Weeks of Winter Squash hosted by Heather and Joanne.  I am so glad to participate and yes, I finally get to use my winter squash as - confession - in the past I may have avoided them just a wee bit.  Yup, it is true and since Ron is  was not the biggest fan...but what were we missing?  All this delicious flavor, color {have I mentioned that the color orange just makes me happy?!} and amazingly delicious options....

So today I bring you Roasted Butternut Squash - Spinach Salad with roasted Chickpeas; this salad is so good, oh so pretty plus super easy...

Roasted Butternut Squash - Spinach Salad with roasted Chickpeas

  • 2 C Butternut Squash cut into bite size pieces {peeled}
  • 1 can chickpeas {garbanzo beans} drained and rinsed
  • 1 Tbs Olive Oil
  • Salt & Pepper
  • Seeds from the Butternut Squash guts removed and cleaned
  • 1 tsp Olive Oil
  • Pinch of Salt
  • 3-4 C fresh Spinach, cleaned and torn into bite sized pieces
  • Juice of one lemon
  • 1 large garlic clove, minced
  • 2 - 3 tsp Maple Syrup
  • 4 Tbs Olive Oil
  • Salt & Pepper to taste
**** Preheat oven to 300 F ***
  1. Combine squash with chickpeas in a large baking dish, or cookie sheet.  Toss with olive oil and sprinkle with a little salt; place in oven
  2. In a small baking dish combine the seeds with the olive oil and a sprinkle of salt; place in the oven
  3. Bake for about 45 minutes; squash should be soft,  chickpeas should get crunchy, and seeds brown
  4. In a large salad bowl combine lemon juice with garlic, and maple syrup.  Mix it together, then add olive oil stirring until it is all combined.  Add salt and pepper to taste.
  5. Add spinach to the bowl and mix it with the dressing; top salad with the roasted butternut squash, chickpeas, toasted seeds and mix it into the spinach.




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