Chili-Lime Roasted Butternut Squash Salad

• Chili-Lime Roasted Butternut Squash Salad

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• 1 butternut squash (about 2 pounds), peeled, halved, seeded, and cut crosswise into 1/2-inch slices
• 1/4 cup extra-virgin olive oil, divided
• 1 teaspoon chili powder
• Salt and pepper
• 3 tablespoons lime juice (from 2 limes)
• 1/3 cup chopped fresh cilantro
• 3/4 teaspoon honey
• 2 hearts romaine lettuce, leaves separated, larger leaves torn
• 1/4 cup toasted pepitas (hulled pumpkin seeds)
• 3/4 cup crumbled Cotija cheese (3 ounces)   {I used gorgonzola and it was yummy}

Directions

1. Preheat oven to 400 degrees. On a rimmed baking sheet, toss squash with 1 tablespoon oil and arrange in a single layer. Sprinkle with chili powder and season with salt and pepper. Bake until soft and lightly golden, 20 to 25 minutes.
2. Whisk together lime juice, cilantro, honey, and remaining 3 tablespoons oil; season with salt and pepper. Arrange romaine on a platter, then top with squash, pepitas, and Cotija; drizzle with dressing.
   
   
   Source:  http://www.marthastewart.com/952447/chili-lime-roasted-butternut-salad

Roasted Asparagus

ROASTED ASPARAGUS

2 bunches asparagus
2 Tbsp. olive oil
1/4 tsp. salt
1/8 tsp. ground pepper
1/3 cup freshly grated parmesan cheese
2 tsp. fresh lemon juice

Preheat oven to 475. Snap off ends of asparagus. Toss with olive oil, sprinkle with salt and pepper and toss well. Arrange in an even layer in a shallow baking dish. Sprinkle with parmesan cheese and bake until asparagus is crisp-tender and cheese is browned (about 10 minutes). Sprinkle with lemon juice. Serve hot or warm.

Sauteed Spinach with Basil

There really isn't a wrong way to eat spinach - it's the best veg out there - but this is especially tasty!

2 tsp olive oil

4 cloves garlic, thinly sliced

1/3 cup (2 oz) pine nuts

10 oz fresh spinach leaves

1/2 tsp kosher salt

1/4 tsp black pepper

2 cups fresh basil leaves

Heat the oil in a large skillet over med-low heat. Add the garlic and cook for 2 minutes. Add nuts and cook until lightly golden, about 3 minutes. Increase heat to medium and add the spinach, salt, pepper, and 2 Tbls water. Cover and cook, tossing occasionally with tongs, until spiinach wilts, about 4 minutes. Remove from heat. Add basil and toss until it wilts. Serve immediately.

Creamy Baked Acorn Squash

This came out of Martha Stewart's FOOD magazine. I LOVE these. So yummy and easy.

CREAMY BAKED ACORN SQUASH

2 acorn squash (1 lb. each), halved lengthwise, seeded, and bottoms trimmed to lie flat 

salt and pepper

1/4 cup heavy cream ( I always use a bit more)

8 sprigs thyme

1/2 cup grated Parmesan 

Preheat oven to 375. Place squash halves cut side up on a rimmed baking sheet and season with salt and pepper. Divide cream and thyme among halves. Bake until squash is tender when pierced with the tip of a sharp knife, 35 to 40 minutes. Sprinkle with Parmesan and bake until cheese is melted and golden, 10 to 15 minutes more. 

Source: http://www.marthastewart.com/952446/creamy-baked-acorn-squash

Asian Noodle Salad

Dressing:

1/2 cup seasoned rice vinegar

2 Tbls olive oil

1 tsp sesame oil

3 cloves garlic, minced

2 tsp soy sauce

2 tsp sugar

Combine all ingredients thoroughly and let sit for at least one hour.

Salad:

1/4 cup cilantro leaves, chopped

1/4 cup basil leaves, chopped

2 green onions, diced finely

1/2 red bell pepper, julienned

1/2 yellow bell pepper, julienned

1 cup shredded carrots

1/2 cup toasted peanuts

1/2 lb spaghetti noodles, cooked per instructions

Prepare all veggies and set aside. Once the spaghetti is done, rinse with cold water and drain until cool. Add the veggies and peanuts. Mix the dressing again and add. Stir until well combined.

Temple Tofu

This is an amazingly good and easy dish. Don't be scared of Tofu!! After draining it, cut into thirds and press it dry with paper towels or a kitchen towel. Easy, healthy and delicious!

2 lbs. extra firm tofu, drained and pressed dry
4 ribs celery, diced
1 small red pepper (or orange or yellow)
3 green onions, white and green parts, sliced
1 C. roasted salted cashews
1 C. unsweetened coconut
1/2 C. chopped dried mango (use scissors)

Dressing

1 1/2 C. Vegenaise (or Mayo)
1 C. Major Grey's Mango Chutney (find this in the bbq sauce and ketchup aisle)
3 tbl. fresh squeezed lemon juice

Cube tofu into 1/2 inch chunks and place in large mixing bowl.

Add celery, pepper, onions, cashews, coconut, mango and toss.

Whisk dressing ingredients together and pour over salad. Toss to blend.

Enjoy!!

Golden Harvest Potato Bake

I tried this at Thanksgiving and really loved it. The carrot flavor really shines through, so next time I make it I might only add three carrots.

5 pounds Yukon Gold potatoes, peeled and cubed
2 medium sweet potatoes, peeled and cubed
5 large carrots, cut into 2-inch pieces
3 garlic cloves, minced
1 tsp dried tarragon (we didn't have any so I didn't use it)
1 cup shredded cheddar cheese, (divided)
1/2 cup milk
2 eggs
2 TB cider vinegar
1 TB butter
1 tsp salt
1 tsp dried parsley flakes
1/2 to 1 tsp of pepper

Place the potatoes, carrots, garlic and tarragon in a Dutch oven (I just did it on the stove top) cover with water. Bring to boil. Reduce heat; cover and cook for 15-20 min or until tender. Drain.
In a large bowl, mash vegetables. Stir in 1/2 cup of cheese, milk, eggs, vinegar, butter, salt, parsley and pepper until blended.
Transfer to a greased 13x9 in baking dish; sprinkle with the remaining cheese. Bake uncovered, at 325 degrees for 25-30 min.

Roasted Carrots and Shallots

I know I've already posted a few carrot recipes, but here's another one I just tried and loved.  Carrots might just be my favorite veg.  And why have I never cooked with shallots before?  They are SO tasty!

2 lbs carrots, cut into 3-in lengths, thick pieces halved lengthwise

12 oz shallots (about 10), peeled and halved lengthwise

2 Tbls. olive oil

coarse salt and ground pepper

1/2 cup fresh parsley leaves

2 Tbls. fresh lemon juice

Preheat oven to 450.  On a large rimmed baking sheet, toss carrots, shallots, and oil;  season with salt and pepper.  Bake until tender, 30-35 minutes, tossing once halfway through.  Add parsley and lemon juice; toss to combine.  

Chive and Garlic Corn

1 pkg. (16 0z) frozen corn, thawed

1/2 c. finely chopped onion

2 Tbls. butter

1/4 c. minced fresh chives

1/2 tsp. minced garlic

1/8 tsp. salt

pepper to taste

In a large skille, saute corn and onion in butter for 5-7 minutes or until tender.  Stir in chives, garlic, salt and pepper.  Cook 3-5 more minutes and serve.  

Feta Bruschetta

I made this last night and it was so tasty!  It will be even better with garden tomatoes in a few months!

1/4 cup butter, melted

1/4 cup olive oil

10 slices French bread

2 large tomatoes, seeded and chopped

4 oz crumbled feta cheese

2-3 garlic cloves, minced

1 tsp dried basil

In a bowl, combing butter and oil; brush onto both sides of bread.  Place on baking sheet and bake at 350 for 8-10 minutes or until lightly browned.

Combine the feta cheese, garlic, and basil; sprinkle over toast.  Top with tomato.  Bake 8-10 minutes longer or until heated through.  

(I like to use fresh basil instead of dried when I have it, but I put it on after they have cooked.)

Some Rice Recipes

Here are three of our favorite rice side dish recipes. The rice pilaf is really easy and tasty. It's a recipe of my moms that she has had forever. "Blake's Favorite Rice" is kind of like a homemade rice-a-roni and he could literally eat the whole pan himself. And the oven brown rice is an easy way to make perfect brown rice. I got this recipe from a "Cook's" magazine.

Rice Pilaf

2 c. rice
3 cans Campbell’s beef consommé
1 cube butter, melted
1 T. dried onion
1 tsp. oregano
1 c. mushrooms (optional)
slivered almonds
Combine all ingredients except almonds in 9x13 pan. Bake at 350 degrees for 1 hour, covered. Stir in almonds before serving.

Blake’s favorite rice (rice-a-roni)

1 c. rice
½ c. raw spaghetti, broken in pieces
2 T. margarine
2 tsp. dried onion
¾ tsp. garlic salt
1 tsp. dried parsley
1 T. chicken bouillon
pepper to taste
3 c. water
Fry rice, spaghetti and butter until lightly browned. Add other ingredients, cover and simmer until rice is tender - about 20-30 minutes.

Oven Brown Rice

1 ½ c. brown rice
2 1/3 c. water
2 tsp. olive oil
½ tsp. salt

Preheat oven to 375
Bring water and oil to a boil in a covered pan. Once boiling, stir in salt. Pour over rice in 9X9 square pan and cover. Cook for 1 hour.
****You can easily double this recipe and cook in 9x13; cook it a little bit longer. I like to cook a bunch and then eat the leftovers with my lunch or with milk and cinnamon/sugar for breakfast.

My Two Favorite Ways to Eat Carrots

GARLIC CARROTS

1 lb baby carrots

2 garlic cloves, minced

1-2 Tbls olive oil

1/4 cup hot water

1/2 tsp salt

1/4 tsp dried thyme

dash of pepper

In a skillet, saute carrots and garlic in oil for 5 minutes.  Add water, salt, thyme, and pepper.  Bring to a boil.  Reduce heat to low; cover and cook for 15 - 25 minutes, until tender.

GINGER-SPICED CARROTS

1 Tbls olive oil

1 tsp ground cumin

4 Tbls sugar

pinch of salt

fresh or dried dill

1 1/2 cups finely diced onions

2 Tbls minced fresh ginger root

4 cups peeled, sliced carrots

2 c. vegetable broth

In a large skillet over medium heat, cook onions in olive oil for 5 minutes or until golden brown.  Add remaining ingredients except for salt and dill.  Simmer until carrots are tender and most of the liquid has evaporated.  Remove from heat and let cool 5 minutes.  Season with salt and sprinkle with dill.

Carmelized Onions

These are a great side to add to any meal.  

2 tsp olive oil

2 sliced onions

2 tsp sugar

2 tsp balsamic vinegar

1/4 tsp dried thyme

1/4 tsp salt

dash of pepper

In a large nonstick skillet coated with cooking spray, heat oil over medium-high heat.  Add onion, sugar, thyme, salt, pepper, and vinegar, and cook, stirring, until sugar dissolves.  Reduce heat to medium-low, cover, and cook until golden brown, about 20 - 30 minutes, stirring occasionally.  

Mexican Rice

This is a recipe from the American Heart Association so it's supposed to nice and healthy. My kids love it.

Mexican Rice
2 cups rice--brown in EVOO
add 2-4 cloves of garlic and saute, don't brown garlic
add 2 cups chicken broth
1 can green chilies
1/2 cup green onions-sliced
1 can diced tomatoes-undrained

Cover and simmer for 20-30 minutes until the rice is done.
Fluff with at fork and enjoy.