I have to admit I was skeptical of this one. I love having squashes on hand because they grow well in the garden and they keep forever but I hate making the same thing over and over again. I found this recipe on the Martha Stewart website. I am not a big fan of squash, so the thought of it in my mac and cheese was upsetting. But I LOVE this!!! There is no squash taste at all, the kids had no idea there was anything in it, I even tested this one out on my parents and siblings (all of whom are foodies as well). No one picked up on the squash! So here we go....
Ingredients:
1 med butternut squash peeled, seeds removed and cut into chunks (the size of the chunks depends on you, the smaller you cut the faster it cooks but you need a good knife!)
1 1/2 cups of low sodium chicken stock (or vegetable stock if you want vegetarian)
1 1/2 cups of milk
pinch of nutmeg
pinch of cayenne
freshly ground black pepper
1 box of macaroni
(1 can of white kidney beans--I add this for extra fibre and protein but its optional)
1 cup of cheddar cheese, shredded
1/2 cup of Parmesan cheese, shredded
(and 2 tblsp of breadcrumbs for the top but I never have baked this yet so I never add the topping)
Directions:
(If you are going to bake it, preheat the oven to 375 F)
Combine squash, milk and stock in a large sauce pan and heat on med-high until boiling. Reduce heat and simmer until the squash is tender and you can pierce it with a fork. Remove from heat and mash the contents. Stir in the nutmeg, cayenne and pepper. Set aside.
Cook the macaroni to al dente or according the the instructions on the box.
Drain the macaroni and transfer it to a large bowl, (open can of kidney beans, rinse and drain then place in bowl with macaroni), add shredded cheese to large bowl and mix in the butternut squash mash. Mix it all together.
I find that the squash and macaroni are hot enough to melt the cheese and combine it nicely but if you want to bake it then you need to transfer it to a oven proof, greased dish and sprinkle it with the breadcrumbs and cover with foil. Put it in the oven and bake for 20 min, then remove foil and bake until the top is lightly browned and crisp about another 20-30 min.
Saturday, January 7, 2012
Friday, October 14, 2011
Butternut Squash Barley Risotto
I made this as a Thanksgiving side. It was delicious!! I did get the recipe from the Today's Parent Canada website. I did change a few things so that my vegetarian Grandmother could eat it so I write out my recipe and put the changes in brackets.
Ingredients:
1 box (900 ml) of vegetable stock (or chicken stock)
1/2 cup white wine
1/2 cup water (or you can leave out the wine and just add another 1/2 cup of water instead)
1/4- 1/2 cup of water for baking sheet
4 cups of butternut squash mash (or cut into cubes)
1 tbsp butter
1 tbsp olive oil
(1 bay leaf)
1/2 tsp dried or fresh thyme
pepper to taste
1 cup grated Parmesan
1 cup pearl barley
1 cup finely chopped onion
Directions:
Preheat oven to 400F. Pour broth, wine and water into a medium saucepan. Bring to a boil then reduce the heat to a simmer. Cover until ready to use. You can steam your squash if you wish but we roasted ours. So cut the squash into half and place face down on a rimmed parchment lined baking sheet. Pour the 1/4 -1/2 cup of water onto the baking sheet and place in oven for about 25-35 min or until the flesh is tender (you test that by putting a fork through the skin, if it goes in easily it is done and if it doesn't slide in easily then it needs more time). Let the squash cool and peel the skin off. Cut into chunks or mash.
In another medium to large pot heat butter and oil and add onion. Cook until onion is tender then add half the broth mixture, barley and thyme. Bring to a boil over medium heat. Simmer for about 15 min, stirring occasionally until most of the liquid is absorbed. Ladle in another 1/2 cup of broth and stir frequently until most of the liquid is absorbed again. Continue repeating the adding the 1/2 cup of broth and stirring until the liquid is absorbed until the barley is tender. Remove the bay leaf if you used it and add the Parmesan and the squash and stir it all in until the cheese is melted in.
Serve and enjoy!
Ingredients:
1 box (900 ml) of vegetable stock (or chicken stock)
1/2 cup white wine
1/2 cup water (or you can leave out the wine and just add another 1/2 cup of water instead)
1/4- 1/2 cup of water for baking sheet
4 cups of butternut squash mash (or cut into cubes)
1 tbsp butter
1 tbsp olive oil
(1 bay leaf)
1/2 tsp dried or fresh thyme
pepper to taste
1 cup grated Parmesan
1 cup pearl barley
1 cup finely chopped onion
Directions:
Preheat oven to 400F. Pour broth, wine and water into a medium saucepan. Bring to a boil then reduce the heat to a simmer. Cover until ready to use. You can steam your squash if you wish but we roasted ours. So cut the squash into half and place face down on a rimmed parchment lined baking sheet. Pour the 1/4 -1/2 cup of water onto the baking sheet and place in oven for about 25-35 min or until the flesh is tender (you test that by putting a fork through the skin, if it goes in easily it is done and if it doesn't slide in easily then it needs more time). Let the squash cool and peel the skin off. Cut into chunks or mash.
In another medium to large pot heat butter and oil and add onion. Cook until onion is tender then add half the broth mixture, barley and thyme. Bring to a boil over medium heat. Simmer for about 15 min, stirring occasionally until most of the liquid is absorbed. Ladle in another 1/2 cup of broth and stir frequently until most of the liquid is absorbed again. Continue repeating the adding the 1/2 cup of broth and stirring until the liquid is absorbed until the barley is tender. Remove the bay leaf if you used it and add the Parmesan and the squash and stir it all in until the cheese is melted in.
Serve and enjoy!
Monday, October 10, 2011
Get Off Your Broom Challenge week 1
So I haven't weighed myself lately. My starting weight is 219lbs, I would like to lose to at least 170lbs if not further. This week was a challenge, I have been working a lot, my husband lost his job and I have all kinds of midterms due for school. Stress! But the one thing I can say is I started walking/jogging. So even though my eating hasn't been the best I still have made a positive change.
Also I am going to post about a butternut squash barley risotto I made on Sunday. It was yummy!
Also I am going to post about a butternut squash barley risotto I made on Sunday. It was yummy!
Monday, October 3, 2011
Day 3- Get off your broom
I haven't really started yet. I work all weekend and it's hard to get into any sort of routine starting then. So today is sort of my official start. My goal is not only to change my eating habits and add more fitness but I would like to see my weight go down to 160-175lbs. I would be totally happy with that achievement.
The plan for today is to eat a good breakfast, lunch and dinner (not usually an issue) and then avoid eating anything after dinner (that's the big issue!!). I would like to get out and go for a walk today and not give excuses like it's cold or it's raining.
So off I go to get ready for today, I wish all the ladies in this challenge every success!!!
The plan for today is to eat a good breakfast, lunch and dinner (not usually an issue) and then avoid eating anything after dinner (that's the big issue!!). I would like to get out and go for a walk today and not give excuses like it's cold or it's raining.
So off I go to get ready for today, I wish all the ladies in this challenge every success!!!
Friday, September 30, 2011
Fitness challenge
So lately I got a notification about a new fitness challenge offered over at The Domestic Pagan blog (www.thedomesticpagan.com). I thought it was really a fun idea and decided to join. It's called the "Get off your broom" fitness challenge.
The blog owner, Julie, is taking her job as hostess of the challenge really seriously. She is going to be giving weekly mini challenges. Since this is the start her first challenge is take a "before" picture of yourself and take your measurements.
So here is my photos, yuck.
Finally, my measurements.....
The blog owner, Julie, is taking her job as hostess of the challenge really seriously. She is going to be giving weekly mini challenges. Since this is the start her first challenge is take a "before" picture of yourself and take your measurements.
So here is my photos, yuck.
Finally, my measurements.....
Bust-41.5
Waist- 40
Hips- 49
My goals are to eat healthy. I don't want to follow a diet plan, I want to change my eating lifestyle. Also I would like to start running or at the very least working out more. I have done many diets in the past and found that if you follow them you will lose weight. My problem is a lot of time the limitations are not something I find sustainable. So I need to learn to eat moderately and healthy. The working out more would be part of an overall lifestyle overhaul.
So good luck to everyone involved, I hope we are all successful!
Monday, August 8, 2011
Upside-down cake
I am all for easy. I hate recipes that take a long time and are complicated to execute. I don't have the time or the patience. I will leave those recipes to the professionals.
So I was very happy to find this recipe in Food and Drink magazine. The original recipe is for plums and raspberries but I had lots of plums, apricots and blackberries from the garden to use. You will need a spring form pan for this recipe though.
Ingredients:
1 1/4 sticks of room temperature unsalted butter
1/3 cup of packed brown sugar
6 medium apricots
3 large plums
1/2 pint of blackberries
(OR in the original recipe it calls for 6 medium plums and 1/2 pint of raspberries)
1 1/2 cups of all purpose flour
1 tsp of ground cinnamon
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp grated nutmeg
3/4 cup of granulated sugar
1 tsp of vanilla extract
3 large egg yolks
1/2 cup of sour cream (I used 2% yogurt instead)
Directions:
Preheat the oven to 375 F. Grease a round 8 1/2 inch by 2 1/2 inch spring form pan (I believe mine was 9" by 3" and it worked too). Line the greased pan with parchment paper. Melt two tablespoons of butter and pour into lined pan. Using a sieve, sprinkle the brown sugar evenly over the melted butter. Cut the plums and apricots in half and remove the pit. Place the halves cut side down in the pan on top of the brown sugar. Squeeze in as many as possible to allow for shrinkage while baking. Fill in the gaps with the blackberries and set aside.
Sift flour, cinnamon, nutmeg, baking soda, salt and baking powder together; set aside. With an electric mixer cream the remaining butter and the granulated sugar until well blended. Add in vanilla extract and mix. Add the egg yolks one at a time ensuring that you mix well after each addition. Add half of the flour mixture and mix until combined. Add in the sour cream (or yogurt), and mix. Then add the remaining flour mixture and blend.
Spoon the cake batter on top of the fruit in the pan and spread it evenly using a small spatula. Place the pan on a rimmed baking sheet to catch any juices and put it in the oven. Bake for 60-70 min, insert a toothpick into the cake to ensure the baking is done. If it comes out clean then remove from the oven and transfer to a wire rack to cool. Let cool for an hour. Run a knife around the edge of the pan to loosen cake and invert on a serving plate.
So I was very happy to find this recipe in Food and Drink magazine. The original recipe is for plums and raspberries but I had lots of plums, apricots and blackberries from the garden to use. You will need a spring form pan for this recipe though.
Ingredients:
1 1/4 sticks of room temperature unsalted butter
1/3 cup of packed brown sugar
6 medium apricots
3 large plums
1/2 pint of blackberries
(OR in the original recipe it calls for 6 medium plums and 1/2 pint of raspberries)
1 1/2 cups of all purpose flour
1 tsp of ground cinnamon
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp grated nutmeg
3/4 cup of granulated sugar
1 tsp of vanilla extract
3 large egg yolks
1/2 cup of sour cream (I used 2% yogurt instead)
Directions:
Preheat the oven to 375 F. Grease a round 8 1/2 inch by 2 1/2 inch spring form pan (I believe mine was 9" by 3" and it worked too). Line the greased pan with parchment paper. Melt two tablespoons of butter and pour into lined pan. Using a sieve, sprinkle the brown sugar evenly over the melted butter. Cut the plums and apricots in half and remove the pit. Place the halves cut side down in the pan on top of the brown sugar. Squeeze in as many as possible to allow for shrinkage while baking. Fill in the gaps with the blackberries and set aside.
Sift flour, cinnamon, nutmeg, baking soda, salt and baking powder together; set aside. With an electric mixer cream the remaining butter and the granulated sugar until well blended. Add in vanilla extract and mix. Add the egg yolks one at a time ensuring that you mix well after each addition. Add half of the flour mixture and mix until combined. Add in the sour cream (or yogurt), and mix. Then add the remaining flour mixture and blend.
Spoon the cake batter on top of the fruit in the pan and spread it evenly using a small spatula. Place the pan on a rimmed baking sheet to catch any juices and put it in the oven. Bake for 60-70 min, insert a toothpick into the cake to ensure the baking is done. If it comes out clean then remove from the oven and transfer to a wire rack to cool. Let cool for an hour. Run a knife around the edge of the pan to loosen cake and invert on a serving plate.
Wednesday, August 3, 2011
Easy Bread recipe
I got this from the blog "Good Cheap Eats". Its a really quick and easy bread recipe that you can alter.
Ingredients:
4 cups of flour (I used 2 of reg. flour and 2 of whole wheat)
3 tbsp sugar (I use organic cane sugar) + 1 tsp for the yeast
1 1/2 cups of water warmed (to 100F if you have a thermometer)
2 tbsp olive oil
1/2 tsp salt
1 pkg of yeast or 2 tsp from a jar (follow the directions to get the yeast active)
** you can add herbs, dried fruit and nuts to this recipe easily
Directions-
activate the yeast following the directions on the label (this usually needs 10min to sit). Mix all the dry ingredients together in a large bowl. add olive oil and yeast (once its foaming). combine together until you have a nice dough ball. cover the bowl with a moist towel and let sit in a warm spot for 30 min to proof. once proofed, knead the bread for about 5 min then
place in greased bread pan. Or just leave in a large boule and cook as is. preheat oven to 350F and cook bread for about 30 min or until the crust is golden brown and the bottom is hardened.
Ingredients:
4 cups of flour (I used 2 of reg. flour and 2 of whole wheat)
3 tbsp sugar (I use organic cane sugar) + 1 tsp for the yeast
1 1/2 cups of water warmed (to 100F if you have a thermometer)
2 tbsp olive oil
1/2 tsp salt
1 pkg of yeast or 2 tsp from a jar (follow the directions to get the yeast active)
** you can add herbs, dried fruit and nuts to this recipe easily
Directions-
activate the yeast following the directions on the label (this usually needs 10min to sit). Mix all the dry ingredients together in a large bowl. add olive oil and yeast (once its foaming). combine together until you have a nice dough ball. cover the bowl with a moist towel and let sit in a warm spot for 30 min to proof. once proofed, knead the bread for about 5 min then
place in greased bread pan. Or just leave in a large boule and cook as is. preheat oven to 350F and cook bread for about 30 min or until the crust is golden brown and the bottom is hardened.
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