1 spaghetti squash, halved lengthwise and seeded
3 tablespoons butter, divided
1 onion, thinly sliced
2 cloves garlic, grated
1/2-1 lb Italian sausage
2 cups spinach, lightly chopped
1 teaspoon garlic salt
1 teaspoon Italian seasoning
1 teaspoon olive oil
2 tablespoons prepared pesto
1/2 cup grated Parmesan cheese
Preheat oven to 400 degrees F. Grease a baking sheet. Place squash, cut sides down, on prepared baking sheet. Bake until cooked through about 1 hour. Remove from oven; cool for 10 minutes. Once squash is cool enough to handle, scrape flesh into sting-like strands with a fork. Place in a bowl and set aside.
Melt 1 tablespoon butter in a large skillet over medium-high heat. Add onions,garlic and sausage. Cook until onion turns translucent and meat is browned about 10 min. Stir in spinach and reduce heat to med-low. Stir in squash, remaining 2 tablespoons butter, garlic salt,Italian seasoning; cook for 2 minutes. Remove from stove and place squash mixture in large bowl. Stir in olive oil and pesto into the squash mixture. Slowly add grated Parmesan cheese, stirring until evenly mixed.
Thursday, March 27, 2014
Squash Braid
1 butternut squash, peeled, seeded and cubed
1 (.25 ounce) package active dry yeast
2 tablespoons warm water (110 degrees F)
1/3 cup warm milk (110 degrees F)
1/4 cup butter, softened
2 eggs
3 tablespoons brown sugar
3/4 teaspoon salt
4 1/2 cups all purpose flour, plus more for working space
1 tablespoon water
In a large saucepan, cover cubed squash with water. Bring water to a boil and cook until tender, about 15-20 minutes. Let cool and mash, reserve 1 cup for use in this recipe and freeze any leftovers for later use.
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a large bowl combine the yeast mixture with milk, butter, 1 cup mashed squash, 1egg, brown sugar, salt, and 2 cups of flour; stir well to combine. Stir in remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. (it will still be moist so resist the urge to add too much flour with kneading.)
Lightly oil a large bowl; place the dough in the bowl and turn to coat with oil. Cover with damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough and turn it out onto a lightly floured surface. Divide into 6 equal pieces and roll each into a rope about 18 inches long. Take 3 ropes, pinch ends together and then braid ropes together. Pinch ends to seal. Do the same with the other 3 ropes of dough. Place braids on lightly greased baking sheets. Cover and let rise for 30 minutes. Preheat oven to 350.
In a small bow, beat together remaining egg and 1 tablespoon water; brush loaves with egg wash. Bake 20-25 minutes.
Remove from baking sheets and let cool on wire rack.
This bread is so yummy and sweet. Our picky squash eaters even ate it up and it looks beautiful.
Recipe from armagazine.com/squash-braid
1 (.25 ounce) package active dry yeast
2 tablespoons warm water (110 degrees F)
1/3 cup warm milk (110 degrees F)
1/4 cup butter, softened
2 eggs
3 tablespoons brown sugar
3/4 teaspoon salt
4 1/2 cups all purpose flour, plus more for working space
1 tablespoon water
In a large saucepan, cover cubed squash with water. Bring water to a boil and cook until tender, about 15-20 minutes. Let cool and mash, reserve 1 cup for use in this recipe and freeze any leftovers for later use.
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a large bowl combine the yeast mixture with milk, butter, 1 cup mashed squash, 1egg, brown sugar, salt, and 2 cups of flour; stir well to combine. Stir in remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. (it will still be moist so resist the urge to add too much flour with kneading.)
Lightly oil a large bowl; place the dough in the bowl and turn to coat with oil. Cover with damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough and turn it out onto a lightly floured surface. Divide into 6 equal pieces and roll each into a rope about 18 inches long. Take 3 ropes, pinch ends together and then braid ropes together. Pinch ends to seal. Do the same with the other 3 ropes of dough. Place braids on lightly greased baking sheets. Cover and let rise for 30 minutes. Preheat oven to 350.
In a small bow, beat together remaining egg and 1 tablespoon water; brush loaves with egg wash. Bake 20-25 minutes.
Remove from baking sheets and let cool on wire rack.
This bread is so yummy and sweet. Our picky squash eaters even ate it up and it looks beautiful.
Recipe from armagazine.com/squash-braid
Tilapia Curry with Basil
3/4 cup coconut milk
1 1/2 tbsp. red curry paste
3 small cloves garlic, grated
1 1/2 tsp. ground coriander
Salt and pepper
4 small carrots, peeled and thinly sliced crosswise
1 small yellow onion, quartered and thinly sliced
1/2 cup thinly sliced fresh basil
4 Tilapia fillets (4-5 oz each)
Cooked rice for serving.
Preheat oven to 425 degrees. In a bowl, combine the coconut milk, curry paste, garlic and coriander; season.
Divide carrots, onion, basil among four pieces of foil, placing ingredients in the center. Top each portion with a fillet and a quarter of the coconut mixture. Fold over the foil over fish and crimp all edges to seal.
Place foil packets on a baking sheet and bake until the fish is opaque and flaky and the carrots are tender, about 15 minutes. Remove the packets from the oven and let rest 1 minute. Open the packets and serve with the rice.
Makes 4 servings.
Recipe from Real Simple Magazine November 2013 issue
1 1/2 tbsp. red curry paste
3 small cloves garlic, grated
1 1/2 tsp. ground coriander
Salt and pepper
4 small carrots, peeled and thinly sliced crosswise
1 small yellow onion, quartered and thinly sliced
1/2 cup thinly sliced fresh basil
4 Tilapia fillets (4-5 oz each)
Cooked rice for serving.
Preheat oven to 425 degrees. In a bowl, combine the coconut milk, curry paste, garlic and coriander; season.
Divide carrots, onion, basil among four pieces of foil, placing ingredients in the center. Top each portion with a fillet and a quarter of the coconut mixture. Fold over the foil over fish and crimp all edges to seal.
Place foil packets on a baking sheet and bake until the fish is opaque and flaky and the carrots are tender, about 15 minutes. Remove the packets from the oven and let rest 1 minute. Open the packets and serve with the rice.
Makes 4 servings.
Recipe from Real Simple Magazine November 2013 issue
Apple Brickle Dip
1 8 ounce package cream cheese softened
1/4 cup brown sugar
1/4 white sugar
1 teaspoon vanilla extract
1 8 ounce package toffee baking bits
1 tablespoon lime juice
1 tablespoon lemon juice
4 Granny Smith apples, cored and sliced
Beat together cream cheese, brown and white sugars, and vanilla extract in a bowl until smooth. Stir in toffee bits. Pour lime and lemon juice over sliced apples to prevent browning. Serve dip with apples on the side.
1/4 cup brown sugar
1/4 white sugar
1 teaspoon vanilla extract
1 8 ounce package toffee baking bits
1 tablespoon lime juice
1 tablespoon lemon juice
4 Granny Smith apples, cored and sliced
Beat together cream cheese, brown and white sugars, and vanilla extract in a bowl until smooth. Stir in toffee bits. Pour lime and lemon juice over sliced apples to prevent browning. Serve dip with apples on the side.
Roasted Brussel Sprouts
4 slices of bacon, cooked and crumbled
2 pounds Brussels sprouts
1 tablespoon Worcestershire sauce
2 tablespoons olive oil
salt and pepper to taste
preheat oven to 425 degrees. Cut Brussels sprouts in halves or quarters and put them in a large bowl. Sprinkle with Worcestershire sauce and olive oil over sprouts and mix until the sprouts are evenly coated.
Spray baking sheet tray (or line with aluminum foil) and put the Brussels sprouts on tray, making sure not to pour the excess liquid on them. Roast for 7 minutes, then stir them around and bake for another 5-7 minutes or until brown and crispy. Remove the tray from oven, toss the crumbled bacon with the sprouts and serve immediately. Season with salt and pepper to taste.
Both beautiful and tasty!
2 pounds Brussels sprouts
1 tablespoon Worcestershire sauce
2 tablespoons olive oil
salt and pepper to taste
preheat oven to 425 degrees. Cut Brussels sprouts in halves or quarters and put them in a large bowl. Sprinkle with Worcestershire sauce and olive oil over sprouts and mix until the sprouts are evenly coated.
Spray baking sheet tray (or line with aluminum foil) and put the Brussels sprouts on tray, making sure not to pour the excess liquid on them. Roast for 7 minutes, then stir them around and bake for another 5-7 minutes or until brown and crispy. Remove the tray from oven, toss the crumbled bacon with the sprouts and serve immediately. Season with salt and pepper to taste.
Both beautiful and tasty!
Ham and Potato Soup
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons flour
2 cups milk
Combine potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
In a separate saucepan melt butter over medium-low heat. Whisk in flour with a fork and cook, stirring constantly, until thick, about 1 minute. Stir in milk slowly, so as not to allow lumps to form, until all the milk has been added. Continue stirring over medium-low heat until thick 4-5 minutes.
Stir in milk mixture into stockpot and cook soup until heated through. Serve immediately.
Allrecipes magazine
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons flour
2 cups milk
Combine potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
In a separate saucepan melt butter over medium-low heat. Whisk in flour with a fork and cook, stirring constantly, until thick, about 1 minute. Stir in milk slowly, so as not to allow lumps to form, until all the milk has been added. Continue stirring over medium-low heat until thick 4-5 minutes.
Stir in milk mixture into stockpot and cook soup until heated through. Serve immediately.
Allrecipes magazine
Pecan Cinnamon Rolls
1/2 to 1 cup chopped pecans
18 frozen dinner rolls
1 3oz pkg butterscotch pudding (not instant)
1/2 cup butter, melted
3/4 cup brown sugar
3/4 tsp. cinnamon
Grease bundt pan. Sprinkle nuts on bottom of pan. Place frozen rolls on top and sprinkle with pudding mix. Mix melted butter with brown sugar and cinnamon and pour over rolls. Let sit overnight or 6-8 hours. Bake at 350 for 25-30 minutes.
A conference and holiday breakfast tradition!
18 frozen dinner rolls
1 3oz pkg butterscotch pudding (not instant)
1/2 cup butter, melted
3/4 cup brown sugar
3/4 tsp. cinnamon
Grease bundt pan. Sprinkle nuts on bottom of pan. Place frozen rolls on top and sprinkle with pudding mix. Mix melted butter with brown sugar and cinnamon and pour over rolls. Let sit overnight or 6-8 hours. Bake at 350 for 25-30 minutes.
A conference and holiday breakfast tradition!
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