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. :)

Chicken Noodle Soup: In sickness, and in health

As my father would say, "Feel the health!"

For our family, this soup has become the soup of all seasons. In sickness and in health. Currently, in sickness here. Nothing like a bout of hand, foot, and mouth piggy-backed onto colds to get one re-evaluating diets and the amount of sugar we've been eating lately... never mind that it's 104 right now, and I'm not sure how anything is surviving this heat. 

I stumbled across this chicken soup recipe last winter during pregnancy.  Jack had a series of colds, and he just so happens to love chicken noodle soup.  Without further ado, I'll share the quick broth recipe, compliments of Paula Deen, and then soup two ways... slightly adapted from the Lady's Chicken soup recipe.  

Stock Ingredients: 

2 1/2 lbs. chicken (we used bone-in, skin on breasts)

3 1/2 quarts water

1 onion, peeled and diced

2 tsp. Italian seasoning

1 tsp. lemon pepper seasoning

3 cloves of garlic, minced

4 bay leaves

3 chicken bouillon cubes

To do:

• Add all the ingredients to your stock pot, cooking on medium-high heat until the chicken is fully cooked and reaches an internal temperature of 165ish, approximately 40 minutes. 
• Remove the chicken and set it aside to cool. Importantly, remove and discard bay leaves. Paula Deen suggests removing the onion, but I usually let it be or remove some of it. 
• After the chicken has cooled, pick it off the bone, setting aside yet again.

"In Sickness" Soup Ingredients: 

2 c carrots, sliced

2 c celery with leafy green tops, sliced

2 1/2 c egg noodles or whole wheat noodles

1/2 red pepper, sliced

1/2 green pepper, sliced 

1 c mushrooms, sliced (I recommend shitakes. Why shitakes?)

8 garlic cloves, minced

3 TBSP fresh parsley leaves, coarsely chopped

1/3 c cooking sherry

2 tsp. rosemary

salt and pepper, to taste

To do: 

• Here's to hoping and praying you have a food processor: slice and dice all veggies! 
• Bring the stock back to a boil. Add the carrots, cooking for about 3 minutes. 
• Add the celery, garlic,  and peppers, cooking for an additional 8 minutes. 
• Add the pasta and cook according to package directions.
• Once the noodles have cooked, add the chicken, mushrooms, parsley, sherry, and rosemary. You could even add a little more garlic here at the end. 
• Cook for another couple of minutes, tasting and adding salt and pepper as needed along the way.

"In health" Soup ingredients

Also known as: "Soup the second way" or "an exciting way to spice up the leftovers..." You get the point.

All of the above

3/4 c whipping cream

1 c parmesan cheese

To do: 

• Follow all the above steps, adding the parmesan and whipping cream when you add the chicken, etc. 
• Sprinkle a little extra parmesan cheese on top of the bowls just before serving! 

And so, my friends,  you have Chicken Noodle Soup for every occasion and for every soul!

Happy cooking!

8-10 servings

Notes: If you have more time and plan ahead... neither of which were applicable to me with this round of soup, make your own stock in advance to pack in even more nutritional benefits! Once you've got this stock in the pot, go ahead an add the lemon pepper, rosemary, etc. that the above recipe calls for to add more flavor. 

Shepherd's Pie...

Baking away.

While it may seem like a labor of love, as my mother would say, the good old food processor saves a ton of labor. So by all means, put those veggies through the processor and use the extra time to make homemade mashed potatoes. 

One other recommendation: Double or triple this recipe and freeze it! You will not regret it.

The only Shepherd's Pie you'll ever make again...

Ingredients:

2 TBSP olive oil

3 TBSP unsalted butter

1 onion, diced

3 carrots (or more!), peeled and sliced

1 stalk of celery, sliced

1/2 lb. cremini mushrooms, quartered

3 cloves garlic, minced

1/2 TBSP salt

3/4 tsp. dried oregano

3 TBSP tomato paste

1 lb. ground beef (or turkey, if you're feeling healthy)

1/4 c. low sodium beef broth 

1/2 tsp. worcestershire sauce... spell that 5 times. yikes! 

pepper, to taste

4 c mashed potatoes (see recipe below)

a few handfuls of grated parmesan cheese

To do:

Preheat oven to 375.

• Brown your beef. Heat the oil in a medium skillet. Brown your beef, and drain. yes, drain it. Here's where I deviate the most significantly from the original recipe, but personally, I'd rather sacrifice just a bit of flavor not my cholesterol. But that's just me.  Set your beef aside.
• Cook the veggies: Add a little more oil and butter to your pan. Once heated, add the onion, carrots, celery, mushrooms, garlic, half your salt, and the oregano. Cook over medium heat about 10 minutes or until the veggies are tender.
• Add red. Stir in tomato paste and cook about 8 more minutes.
• Put it all together: Stir in the beef, broth, the rest of the salt, the worcestershire, and pepper. 
• Transport the filling: Transfer your meat and veggie mixture to a 2-quart casserole dish (personally, I find pie plates to be much more fun and inspiring). 
• Add your topping. Spread the mashed potatoes (see below) over the top of the filling. The original recipe suggests leaving a 1/4 inch border around the edge... can anyone enlighten me as to why that could possibly matter? 
• Top it all off: Don't forget the cheese! Sprinkle it generously right on top. Oh, and you can always dot it with some more butter.
• Bake away. Bake about 40 minutes, until the potatoes are a golden brown and juices are bubbling.
• Cool off. Let it cool for about 10 minutes before serving.

Mashed Potatoes
1 1/2 lbs. russet potatoes... or reds or yukons, peeled and quarter
3/4 c whole milk
6 TBSP unsalted butter
2 TBSP fresh flat leaf parsley, chopped
pepper and salt, to taste
if you're feeling adventurous, throw in a little sour cream or cream cheese. mmmm....

to do:

• Place your peeled and quartered potatoes in a pot of cold water and add a generous palm-full of salt. As I learned by watching the food network, it's not a bad thing if your water tastes like the sea when boiling potatoes or making pasta. In fact, I'd almost say it's a goal. 
• Bring your potato sea to a simmer over medium-high heat, uncovered, and boil about 15 minutes. You want the potatoes to be soft but not mushy.
• Simultaneously, combine the milk and butter in a small pot and warm. Cover.
• Drain the potatoes and return to the pot, tossing over medium heat until the potatoes are dry.
• Add the headed milk mixture and mash the potatoes, stir in the parsley, and season with salt and pepper to taste.

Serves: 4-6

Adapted from The Food Network