Acorn/Golden nugget squash Risotto

Fall means there are all kinds of squash and pumpkins that are just ready for the picking! The way I see it that just means I need to come up with some recipes for all that goodness! So here goes!

1 acorn squash 

1 golden nugget squash

olive oil

3/4 cup risotto rice

1 yellow onion diced

1 clove of garlic

2 tablespoons butter

1 can of chicken broth

1/2 can of water

1/2 cup of white wine

salt and pepper

1/2 parmesan

parsley flakes

heat oven to 400 degrees and  cut squashes in half and coat in olive oil and sprinkle with salt and pepper. Roast in the oven for 30 minutes or till soft.

Meanwhile heat butter in a pot and add onion and garlic. Sauté till soft and add rice. Cook stirring constantly for about two minutes. Add white wine and let simmer till evaporated. Start adding chicken broth 1/2 a can at a time and keep stirring. when mixture becomes thick add more broth. keep stirring.... when thick again add 1/2 a can of water and season with salt and pepper and add the parmesan cheese. turn off the heat and let set for  about 5-10 minutes. If too thick add a little more water and let set for a few more minutes. sprinkle with parsley flakes and serve hot!

ENJOY!

  

Creamy Roasted Potato, Fennel and Leek Soup

2 large leeks

1 large fennel

2 sweet potatoes

4 potatoes

4 carrots

1 cup of half and half

1 cup of milk

salt

pepper

8 cups water

3 T butter

3 T olive oil

parsley flakes

cut green tops of off fennel and leeks and place in a large stock pot with the 8 cups of water. Bring to a boil and let boil covered for 25 minutes to make a broth.

meanwhile heat oven to 450 degrees. dice potatoes, carrots, rest of the leek and fennel bulb. place one of the leeks (diced) the 1/2 the fennel bulb diced  on a large roasting pan. place one diced sweet potato and 1 1/2 regular potatoes with all the carrots and put them on the roasting pan too. drizzle on the olive oil and some salt and pepper and place in the oven for 30 minutes.

In a large pot place the other leek (diced) and the rest of the diced fennel bulb with butter and sauté till soft. throw in rest of potatoes and sauté for a minute or two longer.  Ladle 4 or 5 scoops of the broth you made into the pot and let simmer for 15 minutes till potatoes are soft.

once potatoes are soft: I used an emersion blender and blended my soup. If you do not have one of these nifty gadgets 1) i suggest you put it on your christmas list 2) you may use a regular old blender just blend it in small batches and be careful...its very hot! pour all blended soup back into the pot and add milk, half and half and about 3 cups of the broth you made. Stir soup and salt and pepper to taste.  

Pull roasted veggies from oven and dump into soup. Stir and and ladle into bowls and garnish with parsley flakes. Serve!

Spinach and artichoke ravioli alfredo

1 lb of refrigerated  four cheese ravioli

1 Jar of garlic Alfredo sauce

1/4 C of milk

1 package of frozen spinach thawed and all juices squeezed out

2 T of minced garlic

2 T fresh basil

1 8 oz bag of Italian cheese

salt and pepper

4 oz of parmesan

1 can of artichoke hearts drained and chopped roughly

1 can of petite diced tomatoes with juices

1 tsp of italian seasoning 

drizzle of olive oil

Preheat oven to 350 degrees. spray a 9x13 pan and set aside

in a small bowl mix the spinach and basil and garlic and stir to mix well. In another small bowl mix the Alfredo sauce and milk and stir till well mixed.

In the 9x13 pan place a little alfredo sauce and pour in half the ravioli. top the ravioli with half the spinach mixture. Then place half the can of tomatoes and half the can of artichokes on top of that. sprinkle with 1/2 the bag of italian cheeses and drizzle about half of your alfredo sauce over that. Repeat the process with raviolis all the way up to the sauce and cheese. just save the cheese for last this time and  put all of it over top including your parmesan. sprinkle with italian herbs seasoning and a little salt and pepper. drizzle the top with olive oil and bake covered for 30 minutes then uncover and bake 15 more minutes till bubbly in the center!

Whole wheat cream cheese banana nut bread muffins

1 1/2 cups mashed very ripe bananas

1/4 C buttermilk

2 large eggs

1\2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

3/4 c soft butter

8 oz block cream cheese

2 c sugar

1 tsp vanilla

2 cups whole wheat flour

1cup all purpose flour

1/4 ground flax seed (optional)

1/2 tsp cinnamon 

3/4 C toasted crushed walnuts

Streusel topping:

1/2 brown sugar

1/2 c chopped walnuts

2 T melted butter

2 T flour

Pinch of salt

Few drops of vanilla

Few pinches of cinnamon 

Heat oven to 350 degrees. Grease and flour muffin cups or use paper liners.

Combine flours,ground flax(if using), baking powder, baking soda and salt. Set aside.

In a large bowl  beat butter and cream cheese till soft and creamy. Add sugar beat till fluffy. Add buttermilk. Add eggs till just blended.

Add flour mixture to cream cheese mixture. And mix well. Stir in bananas, walnuts and vanilla.

Make topping just by combining all ingredients and stirring well.

Fill muffin cups 3/4 full and sprinkle a little topping on each and press down lightly.

Bake for 30 minutes or till tops are golden brown.

Serve warm with butter!

Alison's Pastitsio

This is better that that box of hamburger helper stuff you thought about making for supper. Besides it has none of those fake flavors and powder packets. Trust me. This is not only better for you.....it taste fantastic!

1 lb of ground round

1 very large yellow onion chopped

5 cloves of minced garlic

1 brick of 1/3 less fat cream cheese

1 8 oz box of tub shaped pasta

1 14 oz can of diced tomato drained

2 cups of low fat milk

1/4 cup of flour

salt and pepper

4 oz of thawed spinach with moisture pressed out

7 oz of mozzarella or italian cheese blend shredded cheese

heat oven to 350 degrees.

In a large skillet brown ground beef with chopped onion and garlic. While meat is browning boil pasta and drain. Once meat is browned and onions are soft add flour and stir till it is incorporated. Pour in milk and add cream cheese, diced tomato, spinach, salt and pepper. Stir and incorporate till mixture is hot and bubbly.

Add the pasta and 4 oz of cheese and stir. Pour into a casserole dish and put rest of cheese on top.

Bake for 20-25 till cheese melts and the casserole is good and hot.

Spaghetti squash Fritter

I fell in love with the spaghetti squash a few summers ago. Since then I have been through a thousand.....well maybe not quite a thousand recipes , but I have been through lots of them and I put a little twist on an old recipe making this one all mine! I hope you enjoy it!

1 Spaghetti Squash (about 1 1/2 lb is what i had)
8 oz frozen spinach thawed and pressed dry
5 oz parmesan cheese shredded
2 green onions sliced thin
1 tsp italian seasoning
1 T minced garlic
2 eggs
1/2 cup panko bread crumbs
salt and pepper to taste ( I probably used 1/2 tsp salt and 1/4 tsp of pepper)
olive oil

Cut spaghetti squash in half. Salt and pepper it and drizzle with olive oil. bake it at about 400 degrees for 30 minutes or till soft. cool to touch and then scrape out the insides.

While squash bakes: in a mixing bowl place panko bread crumbs, Parmesan cheese, green onion, italian seasoning, garlic, eggs, salt and pepper.

mix your squash and spinach together in one bowl and then pour into the mixing bowl with the bread crumb mixture.

heat a pan on the stove top with olive oil swirled in it so that when a water droplet hits it then it sizzles.

measure 1/3 cup sized patties and press them out to about 1/2 inch thin or about the thickness you  like. Place them 3 to 4 in the hot pan at a time and turn after 2-3 minutes or just browned. and cook on the other side for 3 minutes.

serve hot and enjoy it!!!

Pumkpin Spiced Belgian Waffles for best friends!

September hits me every year with this ridiculous craving for sweet potatoes (not that old sweet potato casserole your grandma made but sweet potato rolls and breads and risotto and etc.) and the need for pumpkin anything! This year I made this fantastic belgian waffle. and yes, its a little complicated but let me tell you now sometimes, especially for best friends, its worth going the extra mile to watch that pure joy wash over their face as they enjoy each bite.

2 1/2 Cups of flour

2 1/4 tsp of baking powder

1 tsp baking soda

1/2 tsp of salt

1 1/2 tsp cinnamon

1/4 tsp ginger

1/4 tsp of fresh ground nutmeg

1/4 tsp of pumpkin pie spice

4 large eggs separated

 2 tsp vanilla

2 C whole buttermilk

1 1/4 C pumpkin Puree

1/3 brown sugar

7 tbs. butter melted

You will need three bowls. 1 very large one. 1 medium one to put the egg yolks and mixture into. 1 smaller one with high sides to whip the whites in.

In a large bowl place the first 8 (dry) ingredients.  Now into the bowl you have your yolks from your eggs you will need to add the vanilla, buttermilk, pumpkin puree, brown sugar, and melted cool butter. Stir these together and slowly pour this into your dry ingredients. Mix it till incorporated and set aside. In the bowl with the egg whites whip them with a hand mixer ( I like to add just a pinch of cream of tarter, but you can do it without) till you get soft peaks.  Fold whipped egg whites into the batter and have belgian waffle maker hot and ready to go!

 Follow your waffle maker's guidelines for waffle making. I just bought an Oster Belgian Waffle maker and I am in love with it!! 

This  made 8 very large waffles!