Roasted Butternut Squash and Onions

This is a great fall recipe with a great flavor!Roasted Butternut Squash with Onions-serves 2

• 10 oz. butternut squash, peeled and cubed
• 1/2 onion, sliced in rings-doesn't matter what type of onion-use your fav
• 2-3 Tablespoons olive oil
• dash of thyme, or italian seasoning
• 2-3 Tablespoons cilantro, chopped

Preheat oven to 375. Lay butternut squash, and onion on a cookie sheet. Drizzle with olive oil and seasoning and toss lightly to coat. Roast in oven 20 minutes, checking and tossing occassionally. When onions and squash begin to brown take them out and toss with chopped cilantro. Eat up!

I Double Dog Dare Ya!

Ok, I am really not sure why brussel sprouts get such a bad rap, but veggie mama likes 'em! I have challenged myself to try a new vegetable every so often, and the other day at the store I saw these little guys:They looked innocent enough sitting in their little bucket all small and cute, so I did it. I bought about 5 of them and brought them home to cook them. I was scared. I will admit that. All I have ever heard is they are the armpit of vegetables and you are nuts and lying if you like them. Well, I am nuts, but I am not liar! I like 'em! The first time I had them I cut the end off and sliced them, then browned them in a fry pan then added a little veggie broth to it to get them nice and soft. Cause that is one thing I will say. If you don't cook them long enough they can definately put up a fight in your mouth and be a little hard to swallow.
After that the next time I went to the store and I bought 8. This time I just cut the little end off, which gets all of the outer leaves off, then quartered them and steamed them about 10 minutes and just salt and peppered them. They turn a really bright beautiful green and are quite tasty.
So, go forth my friends and pop them into your cart next time you are at the store. I double dog dare ya!

Chick Pea Soup

This is a new cold weather staple for me. I plan to make a double batch and freeze half next time! This is so good and so worth the (small) effort. It has a fabulous base flavor and the chickpeas are packed with nutty yummy goodness. And this is a healthy addition to your week. Sorry for the picture. This was after I added the feta on top, which really adds even that much more flavor to it.Chickpea Soup

• 2 Cups dried chickpeas (do not used canned!)
• 3 T olive oil
• 2 celery stalks with leaves, finely chopped
• 2 sprigs fresh rosemary, finely chopped
• 12 fresh sage leaves, finely chopped
• 8-10 garlic cloves, crushed
• 1 15 ounce can diced tomatoes
• juice of 1/2 lemon
• salt and pepper to taste
• broth (vegetable or chicken)

Soak Chickpeas overnight. Pick through them discarding any funky ones, rocks, etc and put in a large bowl. Cover with water by at least 2 inches and cover overnight. Rinse and drain chickpeas. Place them in a large pot and cover by 2 inches with water and bring to a boil. Skim the white froth that rises until clear. With the lid tilted cook on med/low at least 1 1/2-2 hours or until chickpeas are soft.

Drain, reserving the liquid (if you don't have much don't worry-that is what the broth is for). Take 3 cupfuls of chickpeas and puree them with 2 cups of reserved liquid (or broth). Set pureed and non pureed aside.

I pureed the celery and herbs together in my cuisinart. Helps bunches. Heat oil in same pot and add celery and herbs. A minute later add the garlic. As soon as the garlic becomes aromatic add the chopped tomatoes and saute together for a few minutes. Add the remianing whole chickpeas and stir to coat them in the sauce for 3-4 minutes. Add at least 1 1/4 cups reserved liquid (or broth). Cover and simmer for 20 minutes.

Stir in the pureed chickpeas with their liquid, cover, and simmer for 15 more minutes, stirring often. Add the lemon juice and if you need, dilute the soup with more broth until you reach your desired consistency. Enjoy!

Fall Vegetable Pasta

Well, I don't know that these are all fall vegetables, but they were all in my fridge...and it's fall! How's that for faking it?!? So here we go!Fall Vegetable Pasta

• 2 Tbs. olive oil
• 1 yellow squash
• 3/4-1 portobello mushroom
• 1 can stewed tomatoes
• 1/2-1 red onion
• 2-3 cloves garlic
• salt and pepper
• 8 oz. whole wheat pasta, cooked
• parmesan cheese

In a skillet over medium high heat add 2 Tbs. olive oil, garlic, and onion. Just before "browned" add in mushrooms. Cook about 1-2 minutes then add in yellow squash. I pretty much will gag if my squash is over cooked, so I don't add it in right away. Cook 2 minutes then add in stewed tomatoes, seasonings and cook 3-5 minutes bringing just back to a boil. Serve over cooked pastaand top with parmesean cheese. Serves about 2. Yum-ola!

Zucchini Parmesan

I have really had a lot of fun these last few weeks. Don't get me wrong-I love my husband and I miss him so, however, it is much much easier to cook things such as this without him around. All he would do is cry about it. All he would do is protest it. And all I could do is make him something else. So, this is one of the positives that goes with being a coaches wife. FALL BABY!!Zucchini Parmesan

• 3 zucchinis from the store or 1-2 from your garden
• 1-2 Tablespoons italian seasoning
• salt and pepper
• olive oil spray
• 2 cups spaghetti sauce
• 1 cup ricotta cheese
• 1 egg
• 2 teaspoons dried basil
• 1/2 C breadcrumbs
• 1 cup mozzarella cheese (or soy or rice cheese)
• sprinkle of shredded parmesan cheese

Slice your zucchini long ways so they resemble long lasagna noodles. Lay on a cookie sheet that has been lightly sprayed with olive oil. Sprinkle with salt and pepper and italian seasonings. Roast in the oven at 425 for 15-20 minutes, flipping halfway through. While that is roasting mix together ricotta, egg and basil. When zucchini is finished layer in an 8 x 8 nonstick pan as follows: couple spoonfuls of spaghetti sauce on the bottom, 1 layer zucchini, sprinkle with breadcrumbs, ricotta, spaghetti sauce, cheese, zucchini, sprinkle of breadcrumbs, ricotta, spaghetti sauce, cheese and top with parmesan. Bake at 350 for 35-40 minutes, until cheese is melted and starting to get all brown and bubbly. Enjoy!

You can also serve this with salad and whole wheat pasta to make it a complete meal. Then maybe your husbands will eat it. Good luck!

Greek Pasta Salad

I made this yummy, super easy dish while Bryan's mom and grandmother were here last week. I don't know if they liked it, but I did! I got slightly carried away with the feta there at the end, but hey, what can I say-I love cheese!

Greek Pasta Salad

• 16 ounces whole wheat spaghetti (or if they only come in 13 or 14 oz. packs that's cool too)-what's up with that anyway? Pay more, get less, stay healthy. There is definately something wrong with that!
• 1 can black olives, drained (you can use kalamata if you want, but eww. I don't like 'em.)
• 1 pint grape or cherry tomatoes, quartered
• 1 can quartered artichoke hearts, drained
• 1/4 cup shredded parmessean cheese
• feta-as much as your little heart desires
• caesar dressing-again, as much as your little heart desires

Cook the pasta according to package, drain and rinse with cold water. Add next 4 ingredients, mix. Add in caesar dressing and mix. Sprinkle feta on top just before serving. Eat and enjoy!

Volleyball Pasta Salad

This has been around for 10+ years. One of my teammate's moms made this at a volleyball tournament when I was in high school and we all just ate it all up! This one is a must for pot lucks and any other get together. It is so yummy and so easy-do you see a trend with my recipes?

Volleyball Pasta Salad

• 1 lb. penne pasta
• 1/2-3/4 cup mayo
• 1/2-3/4 cup poppyseed dressing
• 1 can black olives, drained and halved
• 4 string cheese, sliced into 1/2" pieces
• 1 can mandarin organes, drained
• 1 can quarted artichoke hearts, drained
• 1 can baby corn, drained and chopped

Cook penne according to package, drain. Rinse in cold water, set aside. Mix in a small bowl the mayo and poppyseed dressing. Pour over top of pasta and mix together. Add in everything BESIDES mandarin oranges and give it a good stir. Then add in oranges and toss lightly. Chill and serve.

Simple Slaw

This is the easiest thing you will make for the next backyard BBQ. But you better get to it, cause the season is going to be over before we know it. This is a slaw of few words (and ingredients), but often times actions speak louder than words. I love lots of spice and lots of this and that, but with this I love it just how it is.

Simple Cole Slaw

• 1 1/2 pounds shredded cabbage (with carrots if you're feeling brave)
• salt and pepper to taste
• 2/3 cup sugar
• 1/3 cup cider vinegar
• 1 cup whipping cream (not whipped)

Place cabbage in large dish and add ingredients in order given. Cover and shake. Chill a couple hours shaking when you remember.

Mongolian BBQ

Well, I pretty much love Mongolian BBQ joints so I had to try and recreate a yummy sauce with all my favorite fixin's so I threw a few things together and I think I may have come pretty close. Of course I didn't get to hand my bowl to someone that threw it onto the giant flat cooking thing and walk around and around stirring it and tossing it. Is that not the coolest part? Although for them it probably really sucks cause it's swealteringly hot in there! But that's why you tip them.

I digress-So last night I made Mongolian BBQ with rice and it was tasty! I sort of followed pioneer woman a bit, but made some tweeks to it.

I used onions, peppers, mushrooms, garlic, baby corn, and sugar peas (they really added some color to the otherwise bland picture). Oh, and I used shrimp. That was yummy!

So I started out by cutting all the veggies up. It makes it way easier to just throw it all in. Here we go:

Monglian BBQ

• 1 medium yellow onion, chopped
• 1 red bell pepper, chopped
• 1 carton mushrooms, sliced
• 2 cloves garlic, pressed
• sprinkle of ginger (I used jar, but I am sure fresh is better)
• 1 regualr can baby corn, chopped
• couple handfuls of sugar snap peas, whole
• 1/2-1 pound shrimp-marinade in soy sauce and sesame oil drizzled over the top no more than 20 minutes ahead. It gets mushy if you marinade too long. And I had precooked shrimp so really they were just thrown in at the end to be warmed up
• 1/2 cup soy sauce
• 1 T sugar
• 1/2 cup vegetable broth (any broth will do but I'm on a mission!)
• 2-3 Tablespoons peanut oil
• Splash of rice vinegar
• 3/4 cup cilantro, chopped (you can use more or less, but this adds a taste that you cannot leave out!)
• chopped peanuts

Heat up your skillet on high heat with 2 Tablespoons peanut oil. Throw in your onion and garlic and when almost brown add bell pepper. Stir around a bit then add mushrooms, baby corn and sugar snap peas. Give it a few good stirs. Now you are thinking it is really dry so let's sauce it up a bit. Add in the soy sauce and sugar and give it a good stir coating all the veggies. Then add the broth and rice vinegar. Reduce the heat and let it boil on low for about 10 minutes. This was when I added in my already cooked shrimp. Remove from heat and right before serving stir in the cilantro. You can even add chopped peanuts to the top and you will be in heaven!

I served it over cooked brown rice, but you could use whatever tickles your fancy!

Homemade Beans

Oh man do I love some home cooked refried beans!! And if you've ever had them (not mine in particular, just someones) then you always wonder what the heck is in the canned stuff!! The color just isn't right, the texture is really wierd and the flavor isn't even close. So I made a batch of my very own the other day and they were so delicious!

Homemade Pinto Beans

• 1 pound dry pinto bean
• baking soda (1/2 Tablespoon)
• water (lots and lots)-I'll explain
• spices of your choice (I used garlic, onion and cilantro)

So you can either soak them overnight (which is best, but I can't ever remember so I go with the quick soak method). Put all the beans in a 5 quart pot (make sure you look through them and take out all the wierd ones and rocks and stuff) and cover with water and inch over the beans. Bring to a boil and do so for 4 minutes. Add a little baking soda to them (takes the "gas" out-if you know what I mean-beans beans, the magical fruit, the more you eat the more you...oh you get the idea). Turn heat off and let sit covered for about 2 hours (oh don't you roll your eyes. Like you have to do anything while they are just sitting there!). Then about 2 hours before you want to eat them drain them, rinse them and then fill the pot again about an inch or two above the beans. Bring to a boil then reduce heat to medium/medium low and leave the cover tilted to vent. Mash with a masher thingy (see photo) or use a blender. Add the spices you ever so desire and devour!

We also had these yummiest homemade tortillas. I didn't make them but they are packaged uncooked so you just throw it on a skillet for a 1/2 minute and voila! They are so yummy and thin, so you aren't filling up on flour paste-you can eat more beans! They are really light and they are super delicious. I found these at Wal-mart (evil store) in the refrigerated section (like by the refrig bagels and rolls and stuff) but I also just saw them at Costco too. Sorry all my Wyoming pals. You loose out there.

Check out your local super market and see if they carry them. They are worth the hunt to find.