Sunday, October 31, 2010
Friday, October 22, 2010
This one goes out to those of you whose husbands are not arriving home to a Martha Stuart dinner, a clean house, or a wife that still has her sanity.
Oh, how hard I tried... On a cool October night I envisioned my husband walking in to creamy tomato soup & grilled cheese coming off the stove. Me, in my elegant black hoodie and corduroy pants would greet him at the door with a smile and kiss.
WRONG. Just moments before my hubbies arrival I transferred the chunky tomato soup to the blender. With one flick of the switch this chunky dunky soup would turn into a creamy dreamy delight. FLIP. What the &*%$^$#?!??
What the soup recipe failed to mention was that if you put lots of soup in the blender, most of the soup will end up on your walls, cupboards, floor, and every other possible surface, crack, and crevice within a twenty foot radius.
So what did I do. I stomped my foot, said some bad words, stripped the outside layer of my clothes and stepped away from the tomato mess, before I lost all control. It's just tomato soup... It's just tomato soup... I repeated calmly to myself. And now, having blogged for a few minutes I am ready to go clean up this mess and then possibly order a pizza.
Happy Friday people...
Thursday, October 21, 2010
Made a delicious fall pasta tonight. Very hearty and healthy with all that squash!
FRESH VEGETABLE PASTA
Even though butternut squash is a winter squash, you can find it in larger supermarkets this time of year. It's packed with vitamins A and D. To lower the amount of sodium in the recipe, use a low-sodium broth and reduce the amount of saltcalled for.
Preparation Time: 25 minutes minutes
Cooking Time: 25 minutes minutes
Other Time: 30 minutes minutes
Yield: Makes 6 servings
1 (2-pound) butternut squash, peeled and cut into 1 1/2-inch cubes
Vegetable cooking spray
1 tablespoon olive oil, divided
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 cup chopped leek (about 1 medium)
1/2 teaspoon minced fresh garlic
1 1/2 cups vegetable or chicken broth
1/2 cup fat-free half-and-half
16 ounces uncooked penne pasta
1/2 cup frozen baby sweet peas
1 tablespoon chopped fresh sage leaves
1/8 to 1/4 teaspoon dried crushed red pepper
1/4 cup shredded Italian three-cheese blend
Garnish: fresh sage leaves
Place squash cubes on a large aluminum foil-lined jelly-roll pan coated with cooking spray. Drizzle
squash with 1 teaspoon oil, and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Toss
Bake at 425° for 25 to 30 minutes or until squash is tender and golden, stirring occasionally.
Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat; add leek, and
sauté 5 minutes or until tender and lightly browned. Add garlic, and sauté 1 minute. Remove from
heat, and set aside.
Process butternut squash, vegetable broth, and half-and-half in a food processor until smooth.
Cook pasta according to package directions, omitting salt and oil. Add peas to boiling water during
last 2 minutes of cooking time; drain.
Return pasta and peas to pan. Stir in leek mixture, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, 1 tablespoon chopped sage, and crushed red pepper. Add processed squash mixture, tossing to coat. Sprinkle with Italian three-cheese blend. Garnish, if desired, and serve immediately.
CALORIES 386 (11% from fat); FAT 4.8g (sat 1.3g,mono 1.7g,poly 0.3g); IRON 3.6mg;
CHOLESTEROL 3.3mg; CALCIUM 132mg; CARBOHYDRATE 73g; SODIUM 1149mg; PROTEIN
14g; FIBER 6.1g
Southern Living, APRIL 2005