Roasted Butternut Squash

Roasted Butternut Squasy

Roasted Butternut SquasyLast week, we had some smaller butternut squash that I wasn’t sure how we were going to use them. I bet you can’t guess where I got them from…. That’s right, Bountiful Basket. I decided to use a little bit of creativity and come up with a new recipe for them. I’ve really only had butternut squash soup, so I was anxious to try it a different way:

2 small butternut squash or 1 large
1 TBSP canola oil
salt & pepper to taste
1/4 tsp cinnamon
1/4 tsp thyme

Heat oil in a large frying pan. When warm, add squash and seasonings. Saute on medium heat until they reach your desired texture. I cooked mine for about 30 minutes.

This is also great to have for leftovers. In the morning, add some scrambled eggs to it and you’ve got a nice and delicious breakfast.

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Bountiful Basket Rainbow Dinner!

Bountiful Basket Rainbow Dinner

Bountiful Basket Rainbow DinnerOne of the many, many things I like about Bountiful Baskets is that I tend to get fruits and vegetables that I typically won’t buy. Lately we’ve gotten a couple young coconuts which are full of coconut water (one of my favorites). We’ve gotten kiwi, squash, and more. But one of my all time favorite things that we get on occasion are the blue potatoes. I honestly had no idea they were even a thing until we got a bag full of them about a year ago. I was so excited when we got them again this last weekend. Not only do they taste really good, but they brighten up the dinner plate and the kids love them because they are fun, rather than boring mashed potatoes.

For this meal, I decided to make it as colorful as possible. I steamed some sliced zucchini (also from Bountiful Baskets), then baked boneless skinless pork chops at 350 until done, and added a side of blue mashed potatoes. And yes they are blue, but when they get mashed and mixed in with a little sour cream, they look more purple than anything.

With mashed potatoes, I peel half of them and leave half with the skin on. I wash them off well, scrubbing if needed. Then I slice them into about 1 inch pieces and put in a large pot. I cover with water and boil on high until they are tender. I check the tenderness with a fork before removing them from the heat. I empty them out in a colander and put them in a large bowl. I will add a couple of tablespoons of sour cream and about 1/2 cup of water. Then using my hand mixer, I blend until smooth and fluffy. Then serve! I like to add a little bit of prepared horseradish to my serving of mashed potatoes to give them a little kick. The blue potatoes cook exactly like regular Idaho or russet potatoes, but they are great for mashing because they seem to have a creamier texture than even red potatoes.

These are definitely one of our favorites, and I can’t wait until we get more in our Bountiful Basket!

Follow Friday – Daily Tip #123

FollowFridayHappy 4th of July! 🙂 I love a 3 day weekend! Our neighborhood is great this time of year. The kids are all out of year-round school and our neighbor puts on quite the firework show! There ends up being a few hundred people on our street, eating, drinking, and enjoying everyone’s company. Everyone is in good spirits with no drama. It’s great! 🙂 I can’t wait for tonight!

Have a safe and happy 4th! Here is an easy recipe that you can take to any of your summer BBQ’s!

MACARONI SALAD WITH A TWIST

This last weekend was my birthday weekend, so there wasn’t a whole lot of cooking. On Sunday night, we did BBQ. We ended up BBQing steaks from a local butcher, served with rolls, green beans and macaroni salad. The macaroni salad was a hit, and was gone by lunchtime on Monday! Guess I’ll be making this one again 🙂

1 c. uncooked elbow macaroni
3 TBSP Veganaise (we prefer the flavor of this over Mayo or Miracle Whip)
2 TBSP Dijon mustard
2 tsp white vinegar
1 tsp sugar or 1/2 tsp of Truvia
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp cayenne
Salt & pepper to taste
1 c. broccoli slaw
1/2 c. chopped celery
1/2 c. red bell pepper
1/2 c. cucumber (seeded and chopped)
1 TBSP sweet relish
3 hard boiled eggs (chopped)

Cook macaroni per the package directions. Once cooked, rinse with cold water until pasta is cool. In a bowl, mix Veganaise, mustard, white vinegar, sugar/Truvia, onion powder, garlic powder, cayenne, salt and pepper. Set aside. In a larger bowl, add broccoli slaw, celery, red pepper, cucumber, relish and eggs. Pour pasta into large bowl with veggie mix, then spoon in sauce. Mix well, and store in the fridge until cold.

This recipe makes about 6 cups of macaroni salad.

Recipe Tuesday – Daily Tip #99

RecipeTuesdayOn the Relax on Sunday post, I mentioned roasted red potatoes. They are so good and easy to make!

ROASTED RED POTATOES

6-8 medium sized red potatoes, washed and cubed (leave the skin on)
1/2 TBSP rosemary
1/2 TBSP thyme
1/2 TBSP oregano
2 cloves garlic, minced
1 onion, cut into quarters
2 TBSP olive oil

Preheat oven to 425. Place everything in a bowl and mix well. Pour contents of bowl onto a cookie sheet with sides. Cook for 25-30 minutes, stirring the potatoes once while cooking. Once they are tender and crispy, remove from over and serve! We love these with ketchup and hot sauce.

Thanksgiving Side Dish Ideas

imagesThanksgiving will be here before you know it! Here is a list of some quick, easy, and yummy side dishes that can be made for your Thanksgiving dinner. This year, we are going to my mom’s house so no need to cook for us. My husband and I are happy to not be responsible for cooking, but at the same time it means NO leftovers! We are going on vacation in December, over Christmas, so I think in January we are going to cook a big spread and savor some of those leftovers. I think we are going to find a local butcher also where we can buy a fresh turkey, none of that frozen stuff 🙂 Here are a few sides that hopefully will make your Thanksgiving meal prep go a little smoother:

Garlic Mashed Potatoes

Buttered Noodles for those picky eaters

Collard Greens – Add a Southern flare to your meal this year!

Hummus – Great for a snack before the actual meal. Serve with whole wheat crackers and fresh veggies

Meatballs – Another great food to have as a snack before the meal.

Sweet Potatoes – A fun twist on sweet potatoes. Rather than serving mashed sweet potatoes, try this recipe for a simple and sweet side dish.

 

What are you thinking of putting on your menu for Thanksgiving? We love have the traditional sides like mashed potatoes, sweet potatoes, rolls, green beans, a salad, and then of course the turkey!

Avocado Dip

AvocadoPhotoWith summer quickly coming to an end, there is bound to be lots of BBQ’s and get-togethers where you need to bring a side. Try this Avocado Dip with a side of mixed raw vegetables like cucumbers, celery, carrots, and broccoli!

AVOCADO DIP:
4 servings
1 large peeled and pitted avocado
2/3 c. plain yogurt
1 tomato, diced
Dash or 2 of cayenne peppe
Sea salt & pepper to taste

Mash avocado with a fork until very smooth. Add yogurt, tomato, and cayenne. Blend until smooth. This may be done in a food processor, blender, or with a fork. Add sea salt and fresh black pepper to taste. Serve chilled with vegetables.
**Best made a maximum of 1 hour before serving.

Fourth of July

4thofjulyWith the 4th of July tomorrow, I should probably start planning our meal! We just moved into a new house, so cooking a huge extravagant meal isn’t really in the cards, but here is what we are having!

Mexican Lime Corn on the Cob

Macaroni Salad with a Twist

Marinated Steak

BBQ’d Bananas

What are you having to eat for the 4th of July?