Butternut Squash Lasagna.

Oh how I love thee.

What you need:

1 large Butternut Squash
4 (or more!) cloves of garlic, minced
1 TBSP honey
1 tsp. basil
1 tsp. oregano
1 16 oz. package spinach, cooked and drained
3 c. cottage cheese
salt and pepper, to taste
9 whole wheat lasagna noodles, cooked
mozzarella cheese for topping (about 2 cups)

To do:

Cut your squash in half, remove seeds, and place it in a baking dish skin side up. Put about half an inch of water in the bottom of the pan, and bake at 350 for about 45 minutes to an hour, or until soft.

Scoop out the innards of the squash and put into a large bowl along with the honey, basil, oregano, garlic, and salt and pepper. Using your handy dandy immersion blender (substitute food processor, potato masher, hands, etc), puree until fairly smooth. If it's too thick you can use some of the leftover cooking water to thin it, if you haven't tossed that yet. If you're like me, you probably tossed it, so just a splash of tap water will do the trick, too.

In a separate bowl, combine the cottage cheese and spinach.

Let the layering begin.

Disclaimer: The original recipe from Food and Whine calls for three layers of the butternut squash mixture, but I never seem to have enough. Have I mentioned that I really like all of the components of this recipe, and yes, I may have been sampling as I mixed? ooh, and I may have roasted a little bit of the large butternut squash. hmm...That being said, every time I have made this recipe, I have layered the lasagna differently. And it's still amazing. So, pick your favorite way to layer, and commence.

Here's what I did this go around:
butternut squash mixture, 3 lasagna noodles, spinach mixture, 3 lasagna noodles, butternut squash mixture, 3 lasagna noodles, spinach mixture, mozzarella cheese.

Bake at 350 for about 45 minutes.

Happy cooking, and very happy eating! The three year old in these parts asked for seconds. So yes, happy eating, indeed!

Ever so slightly adapted from Food and Whine. Oh, and her photo is much more appetizing, but you get the idea. :)

Roasted Butternut Squash Salad... yes, I believe I will...

heaven on a plate.

What you need:
1 (1 1/2 lb.) butternut squash, peeled and diced
1 TBSP pure maple syrup
salt and pepper, to taste
3 TBSP dried cranberries
3/4 cup apple cider or apple juice
2 TBSP cider vinegar
2 TBSP minced shallots
2 tsp. dijon mustard
4 oz. baby arugula (we just used a mixed salad blend that we had in the fridge)
1/2 c walnut halves, toasted*
3/4 c freshly grated parmesan cheese (in a perfect world, I would use parmigiano reggiano every time). Alas, this time I resorted to what I had on hand... the much cheaper stuff.

To do:
Preheat oven to 400.

Put the squash on a sheet pan, tossing it with 2 tablespoons grape seed oil, the maple syrup, 1 tsp. salt, and 1/2 tsp. pepper. Roast for approximately 15 to 20 minutes (or until tender), stirring once. Add the cranberries to the roasting pan for the last 5 minutes.

Meanwhile, combine the apple cider, vinegar, and shallots in a saucepan, bringing to a boil over medium heat. Cook 6 to 8 minutes until the cider reduces to approximately 1/4 cup. After removing the pan from the heat, whisk in the mustard, 1/2 c olive oil, 1 tsp. salt, and 1/2 tsp. pepper.

Assemble the goodness: lettuce/arugula, roasted squash, walnuts, grated parmesan. Drizzle with the vinaigrette, sprinkle with some salt and pepper, and dive right in!

*Toasting Walnuts Two Ways:
1. According to Ina, toast the walnuts in a dry sauté pan over medium-low heat for 4 to 5 minutes, stirring frequently, until lightly browned.
2. According to other sources, you may also toast the walnuts in the oven. Preheat the oven to 350. Meanwhile, place the walnuts in a single layer on a dry cookie sheet. Bake for about 8 to 10 minutes, stirring once or twice.

4 servings.

ever so slightly adapted from Ina Garten's Back to Basics.  Ever so slightly adapted: 
1. I used the lettuce we had on hand.
2. I used grape seed oil instead of olive oil to roast the squash. Why, you ask? Because grape seed oil is a mild flavored oil that doesn't become toxic or rancid due to high cooking temperatures.

Note to self: By the biggest butternut squash you can find, and roast it all. Favorite roasted vegetable. hands down.

Cucumber Salad...

Mmmmm...

A word to the wise: Make this salad. Use fresh dill. It's amazing.

Please do notice that the recipe is completed in stages. By the time it's actually time for dinner, your salad is basically completed. Nothing better.

Ingredients:
2 English cucumbers, very thinly sliced (if using regular cucumbers, at least consider peeling them to get rid of the waxy skin. It's a texture thing).
1 small red onion
2 cups plain whole milk yogurt
1/2 c sour cream
1/4 c fresh dill, finely chopped
sea salt to taste
black pepper to taste

To do:

• Combine the cucumbers, red onion, and salt in a strainer, refrigerate. 
• Pour the yogurt into a strainer lined with a paper towel and suspend the strainer over another bowl to collect the liquid. Cover and keep in the fridge overnight or for several hours. Discard liquids. 
• Pat the cucumbers and onions dry. Combine the cucumbers and yogurt in a bowl with the remaining ingredients, adding salt and pepper to taste. 
• Refrigerate for at least a couple more hours to allow the flavors to more thoroughly combine and develop.

4-6 servings
Time involved: Not much at all, especially considering you complete this recipe in stages. 

Thank you Ina Garten... we will make this over and over again!

NACHO MAMA...

Not your average nachos.

A dish inspired by the very best kind of leftovers--the kind that can be transformed into a totally new meal in mere minutes. And that makes me happy.

The Leftovers:
1. Beans from the previous night's Beans and Cornbread
2. Homemade Ranch from pizza night earlier in the week

Ingredients:

• 1 can refried beans (or in my case, the equivalent in leftover pinto beans)
• 1 can diced green chili peppers, drained
• 3 cloves garlic, minced
• 1/2 yellow onion, grated or finely chopped
• 4 TBSP salsa

Pick your toppings: tomato, avocado, grated carrots (huge fan!!), more diced onion, diced bell pepper, shredded lettuce, salsa, sour cream, ranch dressing, guacamole, shredded chicken or ground beef, cheese, and the list goes on and on...

I just used what I had on hand: salsa, cheese, carrots, and ranch dressing... and we were all happily filled, no meat involved! 

To do:

• In a small pan on the stove, mix together your beans, peppers, garlic, onion, and salsa. Heat through.
• Assemble the nachos in whatever manner suits your fancy.

Notes to self:

1. Sam does not like the nacho chips on the bottom in the event that small children must be attended to before we're able to eat, and the chips get soggy. Moral of the story: Sam does not like soggy chips. 

2. Next time I think I'll throw everything up on top of a beautiful bed of lettuce and forget the chips. I suppose that undoes the whole "Nacho" theme for a third of the family, but perhaps I could crumble some chips up on top of it and call it "Nacho Mama's Salad..." Enough said. 

Recipe adapted from The Probiotics Revolution

Baked Oatmeal

My lovely sister-in-law, Susan, made this recipe for all of us last time she was in town. She's currently in Europe taking classes and picking her way across the continent from vineyard to olive grove with her sister, Alexis, and dear friend, Joy Snyder. You are all missed!!

In your honor, baked oatmeal:

Ingredients:
2 c oats
1 c walnuts, crumbled
1/3 c maple syrup
1 tsp. baking powder
1 1/2 tsp. cinnamon
1/2 tsp. salt
2 c milk (I use almond milk)
1 egg
3 TBSP butter, softened (or melted and cooled)
2 tsp. vanilla
berries to your heart's content! (I used about 2 cups total of blackberries, blueberries, and strawberries)

To do: 
Combine all of the above ingredients into a buttered 9x9 pan, and bake away!

We usually top off the baked oatmeal with a little bit of milk or whipping cream to add some moisture back in. Delicious!

Bake at 375 for about 40 minutes.

Pizza, pizza, pizza!

Just out of the oven!

And this is where the magic happens...

Pizza Dough

Ingredients:

1 TBSP active dry yeast

1 1/4 c warm water

pinch of brown sugar

2 TBSP olive oil

1/4 tsp. pepper

1 tsp. salt

2 c whole wheat flour, plus more as needed

1 c all purpose flour

To do:

• In a large bowl, dissolve yeast and brown sugar in the warm water.
• Add olive oil, salt, and pepper
• Add flour, adding more little by little as needed so that the dough isn't too sticky.
• Remove the dough to a lightly floured surface, kneading for several minutes.
• Place the dough back in the bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1 1/2 hours. And like I always tell Jack, this is when the magic happens!
• Once your dough has risen, punch it down, and knead it again for several minutes.
• You now have two options: the Sam or the Nat
• The Sam: Roll the dough out into one THICK pizza crust, about 14-inches (pictured above)
• The Nat: Split the dough in half, and roll out two slightly smaller thin crust pizzas
• After you roll your dough out onto your baking stone, just pinch up the edges of your crust so that the tomato sauce doesn't escape!
• Spread your Pizza Sauce onto your crust, and bake for 14 to 15 minutes BEFORE you add your toppings.
• Add your favorite toppings, and bake the pizza until the cheese melts!

             Our current favorites:

• spinach, spinach, spinach (my favorite!)
• pepperoni to make Daddy happy
• several handfuls of mozzarella cheese

            Other favorites: sautéed peppers, mushrooms, minced garlic, etc. 

Pizza Sauce

Ingredients:

1/2 onion, diced

3 cloves garlic, minced

2 TBSP olive oil/grapeseed oil

1 carrot, grated

1 tsp. oregano

1/2 tsp. thyme

1/4 tsp. basil

1 can tomato sauce

3/4 tsp. salt

1/4 tsp. brown sugar

1/4 tsp. pepper

next time, will add:

1/2 green pepper, diced

1 bay leaf

handful of fresh parsley

handful of mushrooms, diced

To do:

• Saute onion and garlic in oil until soft.
• Add carrot, green pepper,  mushrooms, and tomato sauce as well as your herbs and spices. 
• Simmer for half an hour, and be sure to remove the bay leaf if you threw one in!

Yields: about 2 cups

The verdict: I finally found a sauce and crust that everyone (except our non-pizza eater) LOVES!! 

Notes to self: 

Make the sauce early in the day or while your dough is rising.

Double and freeze the sauce and/or dough!!!

Recipe adapted from Laurel's Kitchen

Ranch Dressing

Homemade. 

I have to confess that I felt quite domestic when I finished this first attempt at Ranch Dressing. This little pitcher of ranch inspired me to eat several baby carrots and determined that yes, we would in fact be having pizza for dinner. Pizza is for Ranch-dipping, you know. However, this recipe is very much a work in progress, especially considering the fact that it was far too runny for much carrot-dipping to occur. Here's about what we've got so far, but please adjust spices to your taste!

Ingredients: 
1/2 c whole milk plain yogurt (I made the "runny" mistake of using a low fat version)
1/2 c buttermilk
extra virgin olive oil, just a splash
1/4 c sour cream
3/4 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. salt, plus more to taste
1/4 tsp. black pepper, plus more to taste
1/4 tsp. dill weed
1/8 tsp. celery seed

To do:

• Whisk together the yogurt, buttermilk, olive oil, and sour cream
• Add spices and whisk it all together!

Notes: The consensus at our place = too runny for anything but salads and in need of a little more "umph..."Next time I will be sure to use the full fat yogurt and keep adding spices until it's got just the right zip to it.