Monday, July 29, 2013
Friday, February 1, 2013
Kyle and I are still in the process of planning our wedding. We are a short 4 months away and we have just about everything accomplished. I’m a planner and like to plan ahead. My mom keeps telling me it’s a good thing but I just hope I don’t miss an important step and end up stressing in the end anyways. Oh well, in the end we will be married to the love of my life!
Today I have an exciting side dish to share with you.
Start out by baking your squash for an hour.
Garlic and Goat Cheese Spaghetti Squash
- 8-10 garlic cloves, minced
- 2 Tbsp butter
- 3/4 cup olive oil
- 1 tsp salt
- 1 tsp pepper
- juice of one lemon
- goat cheese 3.5 oz container
- 1 large spaghetti squash
2. Cut your squash in half and scrape the seeds out. Then pour about 1 to 2 inches of water in a baking sheet. Place squash meat side down on the baking sheet. Bake for 1 hour or until you can poke the skin of the squash easily with a fork.
3. While squash is baking, heat a pan over medium high heat and add butter.
4. Once butter has melted, turn down the heat to low and add the garlic. Sautee for approximately 10 minutes.
5. Add the olive oil, and salt and pepper and heat for another 3 minutes.
6. Take pan off heat and set aside.
7. Once squash is done pull out of oven and scrape the squash with a fork starting from one side of the squash to the other to make noodles. 8. Place squash in a baking dish and pour olive oil mixture over the top and toss.
9. Pour the lemon juice over the two halves, and crumble the goat cheese over top. Stir the spaghetti strands just to combine.
10. Bake squash for 10 more minutes or until cheese is melted.
Monday, November 5, 2012
Hi Friends! Lately I’ve been going soup crazy. I just can’t get enough. The trees have finally started to change and the air is getting cool. Perfect time for a warm cozy bowl of soup.
Who doesn’t love a good tomato soup and grilled cheese? The best part of this soup is the sharp cheddar. I really think it makes it!
I started out by sautéing onions in olive oil in a large pot. ( you will use this same pot for the soup)
Then I chopped up some basil. I love the way basil smells. mmm..
This tomato soup is so simple. Just add your tomatoes, veggie stock and seasonings.
I used freshly grated sharp cheddar cheese. I’ve been hooked on sharp cheddar lately.
After all of your ingredients are added you will then use your emersion blender to puree just a little. This step is up to you, you can puree until there are no clumps or leave a few clumps for texture. I like to leave a little chunkiness.
I’m getting hungry just typing this up. This is a vegetarian meal but I promise, you won’t miss the meat.
Tomato, Basil, and Cheddar Soup
- 2 28-oz. cans of diced tomatoes
- 1 yellow onion, chopped
- 2 cloves of garlic, chopped
- 1 tsp olive oil
- 2 cups of vegetable broth
- 1 cup of plain Greek yogurt
- 1 cup cheddar cheese, grated
- 1/2 cup basil, chopped, loosely packed
- 2 tsp of oregano
- 1 tsp sugar
- salt and pepper to taste
Over medium heat, add the olive oil to a large pot. Add the chopped onion and allow to cook until tender. Add in chopped garlic and cook for an additional two minutes. Pour in the two cans of tomatoes and the vegetable stock. Stir in the basil, oregano, sugar, and salt and pepper. Place the lid back onto the pot and allow to simmer ten minutes. At the end, stir in the Greek yogurt and cheddar cheese until well blended. Use either an immersion blender or food processor to puree the soup.
Friday, October 19, 2012
I started out by scooping out all of the seeds. Just like deseeding a pumpkin! I find that a spoon works great.
Mexican Style Spaghetti Squash
1 spaghetti squash
Friday, October 5, 2012
I have a hearty chili recipe for you today. Its supposed to get cool here tonight so I figured it would be a good time to make some chili. Soup, pumpkin spice lattes and Fall squash are all favorite Fall food items of mine.
How about mixing up the chili and adding sausage instead of beef? I’m telling ya, it’s pretty good.
I started out by chopping up a small onion and 3 garlic cloves.
Brown your sausage and add your onion and garlic once the sausage is almost cooked all the way.
Add the rest of your ingredients. I used my first jar of tomatoes that I canned this Summer!
Simmer for 30 minutes stirring occasionally.
Top it with cheddar and a dollop of Greek yogurt (or sour cream if you prefer)
Chili with ground sausage
1 Lb Ground Sausage
1 Small Onion, chopped
3 Garlic cloves, minced
2 Cup Corn
1 Can Black Beans
1 Can Kidney Beans
1 6oz can Tomato Paste
1 Can whole tomatoes
1 8oz can tomato sauce
1 Tbs Cumin
1 Tsp, Oregano
1/2 Tsp. Chili Power (Plus more if you like a little more spice)
1/2 Cup Beef Broth
1. Brown your sausage. Once sausage is just about cooked all the way through add your onion and garlic. Cook until onions are cooked down.
2. Add the rest of your ingredients and simmer for 30 minutes stirring occasionally.
You can brown your sausage all in the same pot you plan to cook the chili in.
Sunday, September 23, 2012
Happy Fall yall! I can’t believe Fall is here. I love this time of the year when the weather starts turning cooler (but not too cold) and the leaves start to change. I also LOVE the Fall fruits and vegetables. I got my first Acorn squash at co-op this weekend! Today I have a fun Fall fruit item for ya.
So far it’s been fun but there has already been some bumps in the road. I want to enjoy this time and not worry about the small stuff. I have to keep reminding myself that. Kyle and I have been together for 4 years so it’s been a long time coming for us. We couldn’t be happier about planning our wedding. Yes, Kyle has been helping too. He really does like to help pick out the details and have opinions about different things. I’m thankful that he wants to be involved in the process.
Ok, so back to the food. The other week I picked up some pears at the Locally grown co-op. I wanted to try something fun to incorporate them into a meal. So I decided on pancakes! I’m so glad I did.
I started by chopping up a pear into bite size pieces.
I then sautéed them in a teaspoon of butter and added 1 teaspoon of cinnamon and 1/2 teaspoon of sugar.
I sautéed them until they were nice and soft.
I added them to my normal pancake batter.
I heated up the pan and cooked them till done.
They ended up being thicker than normal due to the pears.
Yum, these are so delish!
How do you incorporate Fall fruits and vegetables into your diet?