Wednesday, October 28, 2009

Butternut Squash Mac and Cheese

This came from the Rachel Ray show. She said it tastes is just like mac and cheese. It doesn't but we love it. It has become a favorite in our house. FYI: It makes a pretty big dish. I usually cook half and freeze half.

1 butternut squash (about 3 lbs)
1 Tbsp olive oil
salt and pepper to taste
1 box bowtie pasta
2 Tbsp butter
2 Tbsp flour
2 c milk
pinch nutmeg and cinnamon
5-6 sage leaves (or ground sage to your likely)
1 c cheddar cheese
1 c parmigiano-reggiano (I just used paremsan)
handful almonds (optional)

Preheat the over to 400. Cut squash in half and scoop out seeds. Drizzle halves with oil. Place cut side down on baking sheet and cook until tender (about an hour). Let cool. Scoop squash and puree. ***This is the worst part of this recipe for me.

Cook pasta as directed on box. Heat butter in large skillet or pan. Once melted add flour and cook for 1 minute. Whisk in milk. Cook until bubbles form and thickens (2-3 minutes). Add squash and seasonings. Put everything into a basking dish. Top with cheeses and almonds. Bake until cheese is brown (about 15 minutes).

Pumpkin Bread

I think I got this from or maybe Anyway, it's delicious.

2 ripe bananas
2 eggs
1/3 c. oil
1 1/3 c. pumpkin puree (canned or fresh)
1/2 c. honey
1/2 c. sugar
2 1/2 c. all-purpose flour
1 t. baking soda
1 t. baking powder
1/2 t. salt
2 t. pumpkin spice (I omitted because I didn't have any)
1 t. cinnamon
raisins and nuts (optional)

Preheat the over to 350 and grease a loaf pan.

Stir mashed bananas, eggs, oil, pumpkin, honey, and sugar. Mix dry ingredients then add to pumpkin mixture. Stir until mixed well. Fold in raisins and nuts.

Bake at 350 for about 45 minutes. I had to cook for about an hour. Just test with toothpick.

Wednesday, October 21, 2009

Spinach Tomato Tortellini

Another great recipe off Allrecipes. IT WAS SO GOOD! Matt didn't even notice that there was no meat in this meal. The only difference between the following recipe and the Allrecipe version is more spinach(didn't want to make a side-veg) and more garlic.

1(16oz)pkg cheese tortellini(I used Bertolli four cheese)
1(14.5oz) can diced tomatoes w/garlic and onion
1(9oz)pkg fresh spinach
1/2tsp salt
1/4tsp pepper
1.5tsp dried basil
2 cloves garlic, minced
2tbsp all-purpose flour
3/4c milk
3/4c heavy cream
1/4c grated Parmesan cheese

1. Boil water, add pasta, cook until tender

2. While pasta is cooking, combine tomatoes, salt, pepper, basil, and garlic in large saucepan over medium heat. Even with a three-quart saucepan(which is my largest before we switch to stockpot) you will have to add spinach one handful at a time and let it cook down. Cook and stir mixture until it starts to bubble.

3. In bowl, whisk together flour, milk, and cream. Stir this mixture into saucepan. Add parmesan and heat through, then reduce heat to low, and simmer until thick. The original recipe says two minutes, but I think the extra spinach added more moisture, so it took a few more minutes than that.

4. Drain pasta, do not rinse, and add to saucepan with the sauce or serve alongside. Bubba and Bella both got sauced pasta, Claire got hers separately. :)

This was a huge hit. We served it up with garlic bread. Hope y'all enjoy it too.