Butternut squash pasta

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This recipe is adapted from a recipe featured on the BA FB page. it was wonderful. I used 2x the squash and added some red pepper flakes. It was delicious!

Ingredients:
1 TBSP olive oil
1 TBSP butter
3 c shredded butternut squash
1/4 c fresh sage
Red pepper flakes
1/2 lb pasta
Kosher salt
1/2 c finely grated Parmesan

Heat oil and butter in a large heavy pot over medium heat. Add squash and sage and cook, stirring occasionally, until squash begins to brown, about 5 minutes.

Meanwhile, cook pasta in a large pot of boiling salted water, according to package.

Add pasta and 1/2 cup pasta cooking liquid to squash and stir to coat. Cook over medium heat, stirring, adding more cooking liquid as needed, until sauce coats pasta. Stir in 1/2 cup Parmesan.

Divide pasta among bowls; top with more Parmesan.

Serves 2 – 4.

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Roasted Pork and Apples

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Apples and pork are the perfect pairing. I served this dish along side some Swiss chard and farro. The best part is leftovers!!

Ingredients:
1 1/2 lb pork tenderloin
2 TBSP cornstarch
2 tsp cinnamon
2 TBSP brown sugar
2 apples, sliced & cored
2 TBSP raisins
1/2 c white wine

Preheat 400.

Salt and pepper pork and place in a roasting pan.

Combine cornstarch, brown sugar and cinnamon. Toss apple spices in the mixture a few at a time to coat. Place in roasting pan. If you have left over sugar mixture sprinkle over the top of the port, toss in raisins. Pour wine over top.

Cover and roast for 30 minutes. Baste pork and continue to cook until pork is 150 – 155, about 20 minutes.

Allow to rest 10 minutes. Slice and serve.

Serves 4.

30 min uncover .
Where

One Bowl Chocolate Cake

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It’s National Chocolate Cake Day! This is the perfect recipe for when you need chocolate cake – and don’t want a mess. This makes one small round cake.

Ingredients:
3/4 c plus 2 TBSP whole-wheat pastry flour
1/2 c granulated sugar
1/3 c unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 c buttermilk
1/2 c packed light brown sugar
1 egg, lightly beaten
2 TBSP canola oil
1 tsp vanilla extract
1/2 c hot strong black coffee
Confectioners’ sugar, for dusting
Preparation

Preheat oven to 350°F. Coat a 9-inch round cake pan with cooking spray. Line the pan with a circle of wax paper.

Whisk flour, granulated sugar, cocoa, baking powder, baking soda and salt in a large bowl. Add buttermilk, brown sugar, egg, oil and vanilla. Beat with an electric mixer on medium speed for 2 minutes. Add hot coffee and beat to blend. (The batter will be quite thin.)

Pour the batter into the prepared pan.
Bake the cake until a skewer inserted in the center comes out clean, 30 to 35 minutes.

Cool in the pan on a wire rack for 10 minutes; remove from the pan, peel off the wax paper and let cool completely.

Dust the top with confectioners’ sugar before slicing.

Broccoli and Ricotta Pasta

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I’m always in the mood for pasta, especially on a chilly winter night. After sorting thought the fridge I found some broccoli and ricotta – perfect combo with pasta. This is perfect for a weeknight and healthier than take out.

Ingredients:
1/2 lb pasta
1/2 lb broccoli, cut into small florets
8 oz ricotta
1/2 c grated Parmesan
Zest and juice of one lemon
Chili pepper flakes to taste

Bring a large pot of salted water to a boil. Add broccoli and cook for 4 minutes, remove a place in a 12 inch skillet.

Add pasta to the boiling water and cook according to package.

Add cheeses and chili flakes to the broccoli, add 1/3 c pasta water, stir until is creates a thick sauce. Add pasta, toss, add more pasta water of needed. Add lemon juice and zest, combine and serve.

Serves 4.

Eggplant Parm

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I was craving eggplant parm and low an behold the farmers market had some wonderful Japanese eggplant. I made it in a single layer and saved the extra sauce for pasta later in the week.

Ingredients:
Olive oil
4 Japanese eggplant, about 2 pounds
Salt and pepper
2 c tomato sauce, recipe below
8 oz fresh mozzarella, sliced 1/8-inch
1/2 c freshly grated Parmigiano-Reggiano
Fresh bread crumbs

Preheat the oven to 450 degrees.

Using some extra-virgin olive oil, oil a baking sheet.

Slice each eggplant into 2 pieces about 1 to 1 1/2 inches thick lengthwise. Slice in half. Lightly season with salt and pepper and place on the oiled sheet.

Bake the eggplant at 450 degrees F until the slices begin turning deep brown on top, about 12-15 minutes. Remove the eggplants from the oven.

Lower oven temperature to 350.

In an 8 by 12-inch brownie pan, place the eggplant slice packed tight. Spread with tomato sauce and sprinkle with some dried teaspoon of basil. Place one slice of mozzarella over each and sprinkle with 1 teaspoon grated Parmigiano. Sprinkle the toasted bread crumbs over the top of the eggplant dish, and bake uncovered until the cheese is melts and the tops turn light brown, about 20 minutes. Serve immediately.

Basic tomato sauce:
1 TBSP olive oil
1 Spanish onion, 1/4-inch dice
4 garlic cloves, peeled and diced
1 TBSP dried thyme
1/2 medium carrot, grated
1 (28-ounce) cans peeled whole tomatoes, crushed with juices
Salt

In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt.

Serves 6.

Baked Apple Oatmeal

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I made Nutella oatmeal bars a couple weeks ago and they were a huge bit with the kiddos. So I decided to try a little healthier version with apples and cinnamon.

1/2 c brown or coconut palm sugar
1 TBSP vanilla
2 1/2 c old-fashioned rolled oats
1 tsp baking powder
1/2 tsp sea salt
1/4 tsp nutmeg
2 c milk
1 egg
2 tablespoons coconut oil, melted and cooled
2 c chopped apples
1 c chopped nuts
2 tsp cinnamon

Preheat the oven to 375 degrees. Grease an 8-inch square baking dish.

In a medium bowl, combine all the ingredients until well incorporate

Spoon the oat mixture into the baking dish and place in oven.

Bake for 35 – 45 minutes, or until the oatmeal is a light golden brown along the edges, and the center has set up. Cool for 10 or 15 minutes, slice, and serve.