Feeding Our Families, by Katie Boyer Newell. She spoke at my mom's church MOPs group a couple years ago. She strives to feed her family healthy, whole foods. And, everything I have made from her cookbook has been a WINNER. This is the first recipe of many...
This lasagna adds another veggie - butternut squash - into your normal lasagna, which is absolutely delicious with Italian turkey sausage and sage. Yum! I can make THREE meals out of this recipe. One 9x13" pan (which equates to two nights in my house) and then a 8x8" pan to freeze.
This is part of our regular rotation - my husband and kids love it!
Pumpkin (Butternut Squash) Lasagna
(Katie Boyer Newell, http://healthnutfoodie.com/ )
2 lbs Italian sausage (I use mild Italian turkey sausage)
1 red onion
4 cloves galic
⅔ cup gorgonzola
1 tbsp extra virgin olive oil
1 tsp dried thyme
½ tsp sea salt
½ tsp fresh ground black pepper
2 cups pureed pumpkin or butternut squash (or one can) I chop up butternut squash, roast with olive oil, salt and pepper, and puree
1 cup ricotta cheese
1 cup shredded mozzarella cheese
½ cup Parmigiano-Reggiano cheese
½ tsp nutmeg
24 – 25 oz jar of your favorite tomato pasta sauce (Barilla basil and tomato)
15-ounce can tomato sauce (or homemade)
12 lasagna noodles
¼ cup fresh sage leaves
1 cup shredded mozzarella cheese
2 tbsp Parmigiano-Reggiano cheese
½ tsp fresh ground black pepper
Instructions (90 minutes, 30 minutes active.):
Preparations: Dice 1 red onion and 4 cloves garlic. Set aside. Stir together 1 jar of your favorite pasta sauce with 1 can of tomato sauce. Set this aside as well. In a large mixing bowl, whisk 2 eggs. Add 2 cups pureed pumpkin and 1 cup ricotta cheese. When well combined, stir in 1 cup shredded mozzarella, ½ cup Parmigiano-Reggiano, and ½ tsp nutmeg.
Brown your sausage: Heat a large deep skillet over medium high heat for about five minutes. When hot, add 1 tbsp extra virgin olive oil and heat an additional 30 seconds, until oil shimmers. Add sausage, onion, and garlic to skillet. Season with 1 tsp dried thyme, and ½ tsp each sea salt and fresh ground black pepper. Brown sausage for 5 – 7 minutes, breaking into crumbles as it cooks. When sausage is no longer pink, turn off heat. Stir in ⅔ cups gorgonzola cheese just until melted.
Cook lasagna noodles: Per package directions. Rinse with cold water to stop noodles from cooking.
Assemble your lasagnas: Pour ¼ – ½ cup tomato sauce on the bottom of baking dish(es). (I can make one 9x13" and one 8x8" dish). Place lasagna noodles on the bottom of each dish. Layer ¼ of the sausage mixture (eyeball it), ¼ of the pumpkin and cheese mixture, and ¼ of the sauce in each dish. Repeat with another layer of noodles, sausage, pumpkin and cheese mixture, and sauce. Add one more layer of noodles, and then top each dish with an additional ½ cup mozzarella, 2 tbsp torn sage leaves, 2 tbsp Parmigiano-Reggiano, and ¼ tsp black pepper. (If you have enough, add one more layer, I usually do!) Cover tonight’s dinner with foil and refrigerate. Transfer disposable 8 x 8 to a labeled and dated freezer bag, and freeze. (If making just one 13 x 9, please double the amounts used in each layer.)
To bake your lasagna: Preheat oven to 350 degrees. When oven is hot, place foil covered lasagna in oven and bake for 45 minutes. Remove foil and bake for an additional 10 minutes, until cheese is hot and bubbly. Let lasagna rest for 5 – 10 minutes. Serve and enjoy! (When baking your lasagna from frozen, please allow an extra 30 – 40 minutes covered baking time.)
Thursday, March 6, 2014
Thursday, February 13, 2014
Well, a year has come and gone since my last recipe post. It was a big year. A year full of a new baby, a three month rotation in Florida, adjusting to three kids, and more preschool and activities. A year full of JOY. That's what it was.
Now that we are extra busy, I have been trying to cook every night of the week, and have snacks (like this one), ready for when my hungry girls get home from school. The weeknight recipes will be posted at some point...there have been some real winners (think pumpkin lasagna, maple-Dijon chicken, and pork carnitas, to name a few).
But let's keep it simple today -- a simple snack, that lasts a long time.
Thanks to my friend, Sabrina, for introducing these to our family!
Homemade Energy Bites (From moneysavingmom.com)
2 cups quick oats
1 cup peanut butter
2/3 cup honey
2 cups coconut flakes, wheat germ, sesame seeds or rice krispie cereal (or a combination of any of them, I usually do coconut flakes, wheat germ and rice krispies)
1 cup ground (milled) flaxseed
1 cup semi-sweet chocolate chips
2 teaspoons vanilla
1. Mix all ingredients together. Roll into balls.
2. To freeze: Place balls on a cookie sheet and freeze for one to two hours. Remove from cookie sheet and place in an airtight ziplock freezer bag/container.
3. Can be eaten frozen or thawed at room temp for 30 minutes, or warmed in microwave for 5-10 seconds.
Makes around 3 dozen.
Wednesday, December 12, 2012
This delish recipe has been in the que for months...it's 'bout time it gets the attention it deserves.
Who wouldn't like an oreo crust, layered with melted chocolate, caramel and finely chopped peanuts, then a peanut butter-caramel marshmallow cream topping? And it tastes exactly like a Snickers bar...only better. It takes longer to eat. Translate: it allows for more time to savor. This is the best pie I've eaten, but it does have many steps for the layers, so allow a few hours. It is soooo worth it!
Because we are in a stage of life where we are on a strict budget, one of my favorites things to do is invite a small group of friends and their families over for dessert (rather than a full-on dinner). We let the kids play while we socialize, and enjoy a yummy dessert. It's a great time for the wives to try out new desserts, I served this one time and it seemed perfect for the occasion.
This recipe comes from one of my favorite trusted cooking kitchens - America's Test Kitchen (on PBS). When I saw their recent cooking magazine in my favorite local bakery titled, "The Absolute Best Chocolate Recipes Ever" I couldn't resist.
Snickers Icebox Pie (Cooks Country, "Chocolate Desserts" edition)
16 Oreo cookies, broken into rough pieces (not the double stuffed Oreos, the original)
4 tablespoons unsalted butter, melted and cooled
1 cup (6 ounces) semisweet chocolate chips (I prefer Ghiradelli)
1 1/2 cups marshmallow creme (try Jet-Puffed or Marshmallow Fluff)
4 ounces cream cheese
1/2 cup heavy cream
1/2 cup creamy peanut butter
2 tablespoons unsalted butter, softened
7 ounces (about 26) soft caramels, unwrapped
1/4 cup water
1/4 cup unsalted roasted peanuts, chopped
Bittersweet chocolate bar for shavings (again, Ghiradelli is my fav)
1. For the Crust: Adjust oven rack to middle position and heat oven to 350 degrees. Pulse cookies in food processor until coarsly ground, about 15 pulses, then continue to process until fine, even crumbs, about 15 seconds longer. Sprinkle butter over crumbs and pulse to incorporate.
2. Transfer crumbs to 9" pie plate. Use bottom of a spoon to press crumbs into even layer on bottom and up the sides of pie plate. Bake until crust is fragrant and set, about 10-15 minutes.
3. For the Filling: Sprinkle chocolate chips evenly over hot crust and let sit until softened but not fully melted, about 5 minutes. Smooth softened chocolate into even layer with rubber spatula. Refrigerate crust until chocolate is set, 20-25 minutes.
4. Using standing mixer fitted with whisk, beat marshmallow creme, cream cheese, heavy cream, peanut butter, and butter together on medium-high speed until light and fluffy, about 2 minutes.
5. Cook caramels and water in small saucepan over medium-high heat, stirring occasionally, until caramels are melted and smooth, 8-10 minutes. Stir 1 tablespoon caramel into marshmallow creme mixture. Spread remaining hot caramel evenly over chocolate layer in chilled pie crust. Sprinkle with chopped peanuts and refrigerate until caramel is just set, about 10 minutes.
6. Dollop marshmallow creme mixture on top of caramel and spread into even layer. Refrigerate pie, uncovered, until chilled and set, about 2 hours.
7. Create chocolate shavings by using a vegetable peeler on bittersweet chocolate bar, sprinkle over top of pie. Serve.
Tuesday, December 11, 2012
Steak. That's all I've been craving lately. Juicy, tasty steak. And so, I've been over-the-moon every couple weeks when we make this flank steak with terriyaki marinade.
Flank steak is a tougher meat. It's recommended that you marinade it before cooking...24 hours is ideal, but 3-6 hours works for this recipe. Another tip with flank steak is do not overcook it. Like, don't cook it to well done. Medium is the preferred doneness, otherwise, it gets too tough and loses it's juiciness. I have made this mistake and served my husband leather for dinner - not pleasant! So keep an eye on your steak as you cook. You can always put it back on the grill or in the pan if it's not done enough.
This marinade is so easy. You can whip it together in 15 minutes a few hours before dinner and you'll have one of the tastiest steaks awaiting you that night.
Terriyaki Flank Steak (Allrecipes)
1 Flank Steak around 1.5 lbs
1/2 cup vegetable or canola oil
1/3 cup soy sauce
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
1 1/2 tablespoons Worchestchire sauce
1 tablespoon seedy Dijon mustard
2 cloves garlic, minced
1/2 teaspoon pepper
1. Combine all marinade ingredients in a bowl, and whisk together briskly.
2. Put flank steak in a sealed, gallon plastic bag, pour in marinade, and let rest in refrigerator for 3-6 hours, or up to 24 hours before cooking. I always flip the bag over on the other side halfway through the marinading process to allow the entire steak the opportunity to soak up as much as possible.
3. Grill, or pan sear steak on a hot grill/pan; about 5-7 minutes on each side depending on thickness. Cook to medium or medium-well.
4. Allow steak to rest on a plate loosely covered in foil for at least 5 minutes (if you cut steak immediately, all the juices will end up on the plate, instead of inside the meat, so let it rest!). Slice meat into thin strips and serve.
Well, it sure has been a while. Many, many months without posting a recipe. Believe me, I've been cooking. And mothering. And cleaning. And on-the-side marketing. And fitness instructing. And now incubating (baby #3). So let's start back with something really easy.
The Aussie Style Salad Sandwich. These are commonplace in Australia - they are found in every bakery or cafe that offers lunch. When we last visited, these were my favorite lunchtime meal. Piled high, you choose what to put on them. And, I make them for my husband all the time. So healthy and filling!
I'm going to give you our preference for how to build this sandwich, but it's completely up to you. You can substitute like crazy for this one.
Aussie Style Salad Sandwich
Condiments: spreadable butter, tarragon mustard (found at Hy-Vee) or Mayo
Meat: Ham, turkey or sliced chicken breast
Cheese: extra sharp cheddar (Cabots is our favorite)
Fillings: Carrots (shredded on cheese grater), cucumbers thinly sliced, tomotoes thinly sliced, lettuce or spinach leaves, sprouts of any kind (my hubby sometimes adds sliced red onion and beets if we have them)
Salt & Pepper
1. Spread butter on one half of the sandwich, and mustard or mayo on the other half.
2. Pile sandwich high with all the ingredients. Add a good seasoning of salt and pepper over the carrots.
3. Eat and enjoy!
Saturday, May 26, 2012
My husband asked me to make granola - or muesli as he calls it. So this is the first recipe I tried, and we like it so much we haven't strayed. In fact, I've made it every week this month. We prefer dried apricots in it, but you can use any dried fruit...cranberries, raisins, dried apples, etc. He eats is as a cereal with milk, while I prefer it with fresh berries and yogurt. The best part is, it takes about 10 minutes to prepare and a short time in the oven. Very easy!
The Neely's Homemade Granola (Patrick and Gina Neely)
3 cups old-fashioned oats
2 cups unsweetened coconut chips (or lightly toast sweetened coconut in oven)
1 cup chopped dried apricots (6 ounces)
1/2 cup coarsely chopped raw pecans
1/4 cup brown sugar
3 tablespoons canola oil
3 tablespoons real maple syrup
1 teaspoon pure vanilla extract
1/4 teaspoon Kosher salt
- Preheat oven to 325 degrees. In a large bowl, mix together oats, coconut, chopped apricots, and chopped pecans.
- In a smaller bowl, whisk together brown sugar, canola oil, maple syrup, vanilla and salt. Pour over oat mixture and combine well, so everything is coated evenly.
- Spread in an even layer on a large rimmed baking sheet. Bake until golden and brown, 15 minutes, rotating the baking sheet tray halfway through baking and stirring the granola with a spoon so it will cook evenly. Remove from the oven and add to a large bowl so it will stop cooking. Let cool before serving.
Wednesday, February 22, 2012
WOW. We are still talking about this unreal, delicious, lick-your-plate prime rib roast with thyme au jus (because that's EXACTLY what we did).
For our Christmas dinner, we thought - what can go wrong with a Bobby Flay recipe? Especially a meat recipe. This was most definitely restaurant quality, it's just too bad the price came with it (prime rib roast is not cheap). So, this will be a one or two-time-a-year meal. In fact, we agreed this IS our annual Christmas dinner roast recipe.
Prime Rib Roast with Thyme Au Jus (Bobby Flay)
1 bone-in prime rib (6 to 7 pounds)
8 cloves garlic, thinly sliced
Salt and coarsely ground black pepper
2 cups red wine
4 cups beef stock
1 tablespoon chopped fresh thyme leaves
- Thirty minutes before roasting the prime rib, remove from the refrigerator and let come to room temperature. Preheat oven to 350 degrees.
- Make small slits all over the prime rib and fill each slit with a slice of the garlic. Season liberally with the salt and coarse pepper, place on a rack set inside a roasting pan and roast for about 2 hours until medium-rare, or until a thermometer inserted into the center of the meat registers 135 degrees F (we cooked it until medium, about 140 degrees). Remove the meat to a platter, and tent with foil to keep warm.
- Place the roasting pan on top of the stove over 2 burners set on high heat. Add the wine to the pan drippings in the pan and cook over high heat until reduced, scraping the bottom of the pan with a wooden spoon. Add the stock and cook until reduced by half. Whisk in the thyme and season with salt and pepper, to taste.
- Slice meat as desired and serve with thyme au jus.