Thursday

Recipes

Fall Recipes:

Pumpkin Bread
Thanks to Jacquelyn V for passing this recipe on to me. It's originally from healthycooking.suite101 I adapted it a bit for what I had on hand.
1 1/2 c. unbleached, all-purpose flour
1 1/4 t. baking soda
1 t. salt
1 t. cinnamon
1/2 t. nutmeg
1/2 t. cloves
1 c. canned pumpkin puree (used trader joe's organic variety)
1 c. firmly-packed brown sugar
1/2 c. lowfat buttermilk (I didn't have any so substituted my home-made kefir. Boy, was I glad I had that on hand for this spur of the moment recipe!)
1 egg
1 T oil
1/4 chocolate chips
Spray loaf pan. Mix four, baking soda, salt, cinnamon, nutmeg & cloves together in small bowl. In large bowl, beat pumpkin, brown sugar, buttermilk (or kefir), egg & oil together. Add dry ingredients, stirring just until moistened. Add chocolate chips. Bake at 350 for 1 hr.
Zuppa Tuscana
O.k. This recipe was good! You will definitely want to try it. I doubled the recipe to freeze some for later. I froze it in individual servings so I could have some for lunch over the next month or so. I was able to buy the potatoes, onion, garlic and kale all local. :) I used the maximum amount recommended on the garlic because I like a stronger taste and I used the maximum amount on the potatoes since mine were small (local will be smaller than storebought. However, they should not have fungicides sprayed all over them. I read once in Prevention magazine that potato farmers grow their own potatoes separate from the ones they sell because even they won't eat them with all the fungicides sprayed on them!) Also, instead of mincing the garlic I used my Pampered Chef Garlic Press. This saved a lot of time. I also left the peel on the potatoes and sliced them rather than chopping them. Hope you like the soup as much as we did!

Butternut Squash Soup--Yum!
http://www.kraftrecipes.com/recipes/butternut-squash-soup-65540.aspx

Spaghetti Squash:
Use spaghetti squash in place of Spaghetti noodles. Cut the squash in half. Remove seeds with a spoon. Lay face down on a baking stone. Bake at 350 for 1 hr (more or less depending on the size of the squash.) Let cool a bit. With a fork scrape the inside of the squash into a bowl. It will come out very easily and will resemble spaghetti. I like to mix ours with sauce. I added a bit of crumbled sausage as well. My kids like this o.k. although it's not their favorite. Next time I might try doing what I just said but go ahead and still make spaghetti noodles and then put the sauce (mixed with the spaghetti squash) on top of the spaghetti noodles. It might go over better with them, but they are still getting the nutrients from the squash.

Acorn Squash:









4 comments:

Jaclyn said...

I saw this idea on Martha Stewart a few years ago but never could pass up real pasta to try it. Did YOU like it?

Becky said...

I didn't think it was too bad, actually. I mean, not my favorite dish to eat, but at least I knew I was eating something healthy. I did have to add parmesan cheese on top (which I normally do w/spaghetti anyways). Adam absolutely LOVES it. This was the 2nd time I've made it. If I really don't like something I definitely don't do it more than once. I think this is one I'll continue to do in the fall when spagh. squ. is in season. The rest of the year just go w/good ol' spaghetti. :)

Kristin said...

I'm making zuppa tuscana right now...good thing it's beautiful outside and I can open the windows, because the onions and garlic are quite strong! We love garlic so I don't mind, but we might still smell like it tomorrow :)

Becky said...

How did it turn out? good, huh? I actually liked it better as leftovers. It calmed the kale down a bit. Did you make this version of the recipe?

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