Adventures in Baby Food - Butternut Squash

Adventures in Baby Food – Butternut Squash

Mia enjoying her squash.

Ingredients:

3 C chopped butternut squash

1 C water

Directions:

Place the squash and water in a saucepan over medium heat until the mixture boils. Once it boils, lower the heat to a simmer and cover. Let the squash cook for 15-20 minutes or until the squash is soft, and then cool. Once the squash is cooled, blend and place in baby food containers.

Source: Blender Baby Food

Thanksgiving Leftovers - Turkey Noodle Soup with Homemade Noodles

This is a fantastic recipe to use up leftover turkey from thanksgiving. I made this recipe for our Sunday family dinner and everyone loved it. My dad said it was even better than his mom’s homemade chicken noodle soup! I don’t think “homemade” gets any better than noodle soup.

Thanksgiving Leftovers – Turkey Noodle Soup with Homemade Noodles

For the Soup:

10 C chicken stock
1 t olive oil
1/2 onion diced
1-2 cloves of garlic diced finely
1 1/2 C of carrots diced
3 stalks of celery diced
1 bay leaf
Sea Salt and fresh cracked pepper, to taste
1/2 t dried thyme or basil
1 1/2 C cooked turkey diced

Sauté onions in olive oil until soft over medium-high heat, about 3-4 minutes. Add garlic & cook for 30 seconds. Add broth & the remainder of ingredients. Cook over medium low heat for 1-2 hours.

For the Noodles:

2 C flour
3/4 t salt
1 egg
1/4 to 1/3 C milk

In mixing bowl combine flour, salt, egg and milk. Mix until you produce a slightly sticky ball of dough. Flour the counter and roll out dough to 1/8 inch thickness. You want them very thin because they thicken when cooked. Cut noodles (I use a pizza cutter) to desired size, separate the noodles and place on wax paper. Let the noodles dry out on the counter for at least 1 hour before adding them to the soup.

About 30 minutes before serving soup, drop noodles in and cook. Remove the bay leaf before serving.

Source: Adapted from For the Love of Cooking

Sweet Potato Soufflé

This is a recipe my mom has been making for years to accompany turkey dinners. She originally got it from my Aunt Nancie, it’s just heavenly.

Sweet Potato Soufflé

Ingredients:

5 medium sweet potatoes (about 9 ounces each)
2 large eggs
1 C granulated sugar
1/2 C butter, at room temperature
1 1/2 t vanilla extract
1/2 C milk
Pinch of salt

For the topping:

1 cup finely chopped pecans
1 cup brown sugar, packed
1/3 cup all-purpose flour
1/4 cup butter, softened

Directions:

Preheat the oven to 400°F. Grease a 2 1/2-quart baking dish with butter. On a foil-covered baking sheet, bake the sweet potatoes for 1 hour, or until they are soft. When cool enough to handle, peel the potatoes, place the flesh in a large mixing bowl, and mash until very smooth. Add the eggs, sugar, butter, vanilla, milk, and salt. Combine well with an electric mixer or hand mixer. Turn the mixture into the baking dish. In a medium, bowl, stir together the pecans, brown sugar, flour, and butter until thoroughly combined. Spoon the mixture over the sweet potatoes, making an even layer. Bake the casserole for 30 minutes, or until slightly browned. Let the casserole sit for 5 minutes before serving.

Source: my Aunt Nancie

Cauliflower - Leek Purée

Here’s another side I made for Thanksgiving. It’s a great alternative to mashed potatoes if you have guests who are carb-conscious. Click here to see a video on how to clean a leek.

Cauliflower – Leek Purée

Ingredients:

2  heads cauliflower (about 3 ½ pounds), coarsely chopped

4  T butter

1  leek, cleaned and thinly sliced (about 1 ½ cups)

3  cloves garlic, chopped

1  C heavy cream

1/3 C panko bread crumbs

1/3 C chopped flat-leaf parsley or scallions

Directions:

In a large pot of boiling, salted water, cook the cauliflower until very soft, 12 to 15 minutes; drain.

Meanwhile, in a medium skillet, melt 3 ½ tablespoons butter over medium heat. Add the leek and garlic and cook, stirring occasionally, until the leek is translucent and very soft, about 8 minutes.

Using a food processor and working in batches, puree the cauliflower and leek mixture with the cream.

In a small skillet, melt the remaining ½ tablespoon butter over medium heat. Add the panko and toast, tossing, until golden. Top the puree with the toasted panko and chopped parsley or scallions.

Source: November 2010, Everyday with Rachael Ray magazine

Cloverleaf Dinner Rolls

My sister-in-law, Beth made these rolls for Thanksgiving. They were absolutely delicious and the perfect roll for our Thanksgiving feast!

Cloverleaf Dinner Rolls

Ingredients:

1 1/4 C milk

1/2 C plus 2 t butter

3 T nonfat dry milk

3/4 C plus 1/2 t sugar

1 t salt

1 (1/4-ounce) package active dry yeast

2 eggs, lightly beaten

4 1/2 C all-purpose flour

Directions:

In a small saucepan over medium heat combine the milk, 1/4 cup of the butter, dry milk, 3/4 cup of the sugar and the salt and cook, stirring frequently, until the butter is melted and the sugar has dissolved, about 2 to 3 minutes. Remove from the heat and set aside to cool to lukewarm before proceeding.

In a large mixing bowl dissolve the yeast and remaining 1/2 teaspoon of sugar in 1/4 cup of warm water (110 degrees F). Add the eggs and stir to combine. Set aside until foamy, about 10 minutes. Add the milk mixture to the yeast mixture and stir to combine. Using a wooden spoon, add the flour 1 cup at a time. The dough will be quite stiff and somewhat sticky. If the dough gets too stiff to stir with a spoon, use your hands to mix.

Lightly grease the inside of a large bowl with 1 teaspoon of the remaining butter. Transfer the dough to the bowl and turn to coat. Lightly grease a piece of waxed paper or plastic wrap with the remaining teaspoon of butter and use it to cover the bowl. Set aside in a warm place until doubled in size, at least 2 hours.

Melt remaining 1/4 cup of butter and transfer to a small bowl to cool. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 2 to 3 minutes.

Using a lightly floured rolling pin, roll the dough to a thickness of 1/2-inch. Using a sharp knife, cut the dough into 36 equal pieces. Tuck the cut edges of each piece under so as to form a smooth round ball of dough. Place 3 balls of dough side by side into each well of a muffin tin. Using a pastry brush, lightly brush the top of each roll with some of the melted butter. Cover with plastic wrap and set aside in a warm, draft-free area until doubled in size, about 1 hour.

Preheat the oven to 350 degrees F.

Bake the dinner rolls in the center of the oven until golden brown and puffed, about 18 to 20 minutes.

Source: Emeril Lagasse

Cranberry - Orange Sauce

I personally LOVE the “real” cranberry sauce as opposed to the canned kind. This sauce is so delicious and tart. It’s both delicious as a side and as a condiment spread on bread for turkey sandwiches. 

Cranberry- Orange Sauce

Ingredients:

3/4 C water
1 small orange, zested and juiced
2/3 C sugar (plus more to taste)
12 oz cranberries
1/2 – 1 T fresh ginger, peeled and grated

Directions:

Add water, OJ, and sugar to a saucepan over medium heat, stirring until sugar is dissolved. Add remaining ingredients and bring to a boil. Reduce heat and simmer uncovered for 15 minutes. Let cool completely before serving. Store leftovers in the fridge. Makes 10 servings.

Source: Confections of a Foodie Bride

Gingersnaps

I just whipped up a delicious batch of these cookies for Thanksgiving tomorrow. They’re one of Curtis’s, my dad’s, and my favorite cookies. Curtis and I like them a little chewy and my dad likes them nice and crisp, so I made both kinds just by varying the cooking time (see below).



The ones on the left are crispy and were baked for 11 minutes, and the ones on the right are chewy and were baked for 9 minutes.


 

Gingersnaps

Ingredients:

3/4 C shortening
1 C brown sugar
1/4 C molasses
1 egg
2 1/4 C all-purpose flour
2 t soda
1/2 t salt
1 t ground ginger
1 t ground cinnamon
1/4 t ground cloves
1/4 C granulated sugar (for coating)

Directions:

Preheat the oven to 375 degrees F. In a large mixing bowl, add the shortening, brown sugar, molasses and egg. Cream together until it gets fluffy. In a separate bowl, sift the flour, soda, salt, ginger, cinnamon and cloves. Add the dry ingredients to the molasses mixture and combine. Using a teaspoon, get a piece of dough and form it into a small ball. Roll in the granulated sugar on a small plate. Place the dough 2 inches apart on a greased cookie sheet. Bake for 9-11 minutes. Makes about 6 dozen cookies.

Source: Small Home Big Start

Outrageous Brownies with a Deceptive Twist

I totally did what I said I was going to do—I put Mia’s baby pea purée into brownies for Curtis! But not just any Brownies, The Barefoot Contessa’s “Outrageous Brownies”! They came out so chocolaty and delicious with absolutely no hint of peas. Below is the brownie recipe I followed without my modifications. I modified the recipe below by adding 1 cup of pea puree and an extra 1/3 cup of flour. These were *THE* best brownies I've ever made!

Outrageous Brownies with a Deceptive Twist

Ingredients:

1 lb unsalted butter

1 lb plus 12 ounces semisweet chocolate chips

6 ounces unsweetened chocolate

6 extra-large eggs  

2 T pure vanilla extract

2 1/4 C sugar

1 1/4 C all-purpose flour

1 T baking powder

1 t salt

3 C chopped walnuts

Directions:

Preheat the oven to 350 degrees. Butter and flour a 12 x 18 x 1-inch baking sheet. Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature. In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.

Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not over bake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.

Source: Ina Garten’s Outrageous Brownies Recipe

Turkey Pops - A Food Project for Kids

This past weekend we made a fun, easy, and edible craft with my nieces and nephews, these Turkey Pops. They came out really cute and festive.

Turkey Pops

Ingredients & Materials:

1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies

24 Dum Dum Pops®, unwrapped

8 apples

16 googly eyes

construction paper

hot glue gun

Directions:

Heat oven to 350°F. Line the cookie sheets with parchment paper. Cut cookie dough into 24 slices. On the parchment-lined cookie sheet, place cookie slices about 2 1/2 inches apart. Press a pop in the center of each cookie slice. Bake 9 to 12 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheets.

Using construction paper cut out the body, beak, and gobbler from this place card template. Then assemble the body of your turkey from your construction paper parts and googly eyes.

Adhere the turkey body to the apple using a hot glue gun. Finally, poke the cookie pops into the apple to make the turkey’s feathers. Makes about 8 turkey pops.

Adapted from a combination of the following: Tablespoon, My Juice Cup, and Cute Food for Kids.

Adventures in Baby Food - Peas

Such an easy recipe, but I’m pretty sure Mia hates peas (see picture below). Since Mia won’t be eating the peas I made, maybe I can disguise the pea purée in some brownies for Curtis. J



Do you think she likes peas? I think the face says it all.



Adventures in Baby Food – Peas

Ingredients:

3 C fresh or frozen sweet peas

2 C water

Directions:

In a large saucepan, over medium-high heat, bring peas and water to a boil. Cover, reduce heat and simmer for 5 minutes, until peas are tender. Let Cool.

Transfer peas to a blender and purée on high speed until smooth.

Source: Blender Baby Food

Guacamole

I’m not gonna line, I make a mean guacamole! My secret ingredient is salsa verde; it adds the extra element needed to bring out the rich avocado flavor without overpowering it. This recipe can be doubled, tripled, quadrupled, etc. Enjoy!

Guacamole

Ingredients:

4 large ripe avocados, halved, pitted, and peeled

1 T lime juice

1/3 C bottled salsa verde

1/3 C chopped cilantro leaves (or less according to your taste)

1 t ground cumin

1 t garlic powder

Directions:

Halve, pit, and peel the avocados and place in a bowl. Add in the remaining ingredients and mash with two forks. This will give you a chunky consistency. If you’d like it smoother beat the mixture with a hand-held electric mixer on medium speed until your ideal consistency is reached. Serve immediately.

Source: A Food, Folks, and Fun original!

Apple Cranberry Galette

I wanted to make an apple pie but I knew I wouldn’t have the time needed to make it while caring for a teething 7-month-old. Mia loves watching me cook and bake, but she definitely has a limit. So, I found this recipe for a luscious, rustic French apple pie. I love how it turned out. The sweet apples contrasting with the sour cranberries were beautifully Fall.

Apple Cranberry Galette

Ingredients:

For the pastry:
2 9-inch pre-made pie crusts (NOT the ones already in the pie pans)

For the filling:
4 lb. baking apples (about 8 large)
½ C sugar
½ C water
3 T honey
3 T lemon juice
1/2 t ground cinnamon
1 1/2 C fresh cranberries
3 T apple butter
2 T unsalted butter, cut into thin slices
Sugar, for dusting (optional) 


Directions:

While the pie dough is defrosting on the counter as per the manufacturer’s directions, peel, core and slice the apples.  In a large pan over medium heat combine the sugar, water, honey, lemon juice and cinnamon.  Heat, stirring occasionally, until the sugar dissolves.  Stir in the apple slices and simmer until opaque, 5-7 minutes.  Using a slotted spoon, transfer the apple slices to a bowl and let cool slightly.

Add the cranberries to the juices and simmer until they start to pop, about 2 minutes.  Transfer the cranberries to the bowl with the apples.  Increase the heat to medium-high, boil the juices until reduced slightly and spoon over the fruit.

Position two racks in the middle of the oven and preheat to 400° F.  Roll out the pie crusts onto separate greased cookie sheets. Spread 1 ½ tablespoons of apple butter on the rolled out pie crusts, leaving a 1 ½-inch border. Divide the fruit filling between the pastry rounds in even layers, keeping the 1½-inch border clear.  Fold the border over the fruit, pleating the edges to form a broad rim.  Lay thin slices of butter over the exposed fruit.

Bake, rotating the pans 180 degrees and from top to bottom halfway through, until the pastry is golden brown and the apples are tender, about 35-40 minutes.  Transfer the pans to wire cooling racks and let the galettes cool completely on the pans.  Store at room temperature until ready to serve.  Sprinkle with sugar just before serving, if desired.  

Source: Adapted from Annie’s Eats

S'mores Cookies

Love S’mores but aren’t a fan of camping? Or don’t have the opportunity to camp all that often? Make these cookies for your S’mores fix! When I came across this recipe, I knew I needed to try them! They were relatively easy to make and I think they taste best fresh out of the oven while they’re still warm.

S’mores Cookies

Ingredients:

1/2 C old-fashioned rolled oats

1 C all-purpose flour (spooned and leveled)

1 C whole-wheat flour (spooned and leveled)

3/4 t ground cinnamon

1/2 t baking soda

1/2 t salt

1 C (2 sticks) unsalted butter, room temperature

3/4 C light-brown sugar

1 large egg

1 package “snack-sized” Hershey bars (8 mini Hershey Bars), broken into 30 

   pieces

15 large marshmallows, halved horizontally

Directions:

Preheat oven to 350 degrees. In a food processor, pulse oats until finely ground (basically you’re making oat flour). Add flours, cinnamon, baking soda, and salt; pulse to combine. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Beat in egg, scraping down side of bowl. With mixer on low, beat in flour mixture just until combined.

Drop dough by tablespoons, 1 inch apart, onto two baking sheets. Top each with a chocolate square. Bake just until lightly golden, 11 to 13 minutes, rotating sheets halfway through. Remove sheets from oven; heat broiler. Top each cookie with a marshmallow. One sheet at a time, broil until marshmallows are lightly browned, 1 to 1 1/2 minutes. Transfer cookies to wire racks to cool. Makes about 30 cookies.

Source: Adapted from Martha Stewart

Thai Peanut Slaw In Won Ton Cups

This is a delicious side dish that goes along great with Chicken in Spicy Thai Peanut Sauce.

Thai Peanut Slaw In Won Ton Cups

Ingredients:

18 won ton wraps
1 (12 oz) package of rainbow slaw
1/4 C smooth peanut butter
2 T sugar
1/3 C water
1 T soy sauce
1 T sesame oil
1/4 t garlic powder
1/4 t crushed red pepper flakes
1 lime, juiced
3 green onions, green parts only, diced
1/3 C peanuts, chopped
1 T toasted sesame seeds

Directions:

Preheat oven to 350 degrees. Turn two (12 cup) muffin tins over and lightly spray cup bottoms with cooking spray. Spray one side of won ton with cooking spray and drape lightly (sprayed side down) over each muffin cup, molding it gently around the cup to shape it. Lightly spray the won ton cups again with cooking spray and place pan in oven. Bake for 5-6 minutes or until edges are brown. Remove and cool on wire rack before removing cups from pan.

In a microwave-safe bowl combine the peanut butter, sugar, water, soy sauce, sesame oil, garlic powder and crushed red pepper flakes. Microwave on high for one minute. Stir well until smooth. Add lime juice and stir again. Set aside to cool slightly.

Place slaw mix into a medium size mixing bowl. Combine slaw with dressing. You may or may not need all the slaw or all the dressing depending on how "dressed" you like your salads.

Fill won ton cups with salad mixture. Top with green onions, peanuts and sesame seeds. Makes 18 Mini Salads.

Source: Adapted from The Other Side of 50

Chicken in Spicy Thai Peanut Sauce

For the past three years, we lived in a part of Arlington, Virginia called Crystal City. Crystal City is situated directly across the Potomac from Washington D.C. and is home to many businesses and residences in high rise buildings. One perk to living in Crystal City is all of the restaurants to accommodate people living and working in the high rises. With Virginia being the melting pot that it is, we had easy access to pretty much any cuisine imaginable: Ethiopian, Afghan, Italian, Brazilian, Indian, Peruvian, Mexican, Lebanese, Vietnamese, Greek, Thai, etc.  Thai food is one of my favorite cuisines ever, and we had three Thai restaurants within walking distance of where we lived. Unfortunately, we can’t say the same here in Arizona, but it did lead to me trying this deliciously spicy recipe! This dish goes great with Thai Peanut Slaw in Won Ton Cups.

Chicken in Spicy Thai Peanut Sauce

Ingredients:

2 T canola oil

1 lb boneless skinless chicken breast, cut in 1-inch pieces

1 T garam masala seasoning

3-4 cloves garlic, minced

1 small yellow onion, diced

2-3 scallions, thinly sliced

1 T Thai red curry paste

1 1/2 C light coconut milk

1/2 C chicken broth

1/2 C peanut butter

1 T Thai fish sauce

2 T lime juice (about the juice of one lime)

chopped cilantro and a few chopped peanuts for garnish

Directions:

Toss the chicken and garam masala in a bowl and let sit for a few minutes while the oil heats up in a heavy frying pan over medium heat. 

Sauté the chicken until cooked through and nicely browned – about 4 minutes per side.  Remove the chicken to a bowl and set aside.

Sauté the garlic, onion, and green onions until tender – about another 5 minutes.  Remove from the pan and set aside.

Turn the heat up under the skillet and add the Thai red chili paste, coconut milk, and the chicken broth, stir and bring to a low boil. Add peanut butter, stirring until lumps are gone.

Finally add the fish sauce, the lime juice, and stir well, then return the chicken and onion/garlic/shallot mixture to the pan. Reduce the heat to a simmer for about 15 minutes to allow the flavors to blend together.

Serve over rice or noodles and garnish with chopped cilantro and peanuts.

Source: Adapted from Kara Cooks

Mini Baked Apple Cider Donuts

Two things I associate with fall are apple cider and apple cider donuts from Rogers Orchards which was located literally right up the road from my parent’s house in Connecticut. We’d often get a bag whenever we’d go to the orchard to get apples while growing up. When Curtis and I lived in the D.C. area we’d make the 6 hour drive back home to Connecticut often. On our way back to D.C. Curtis would always get a bag of apple cider donuts for the drive back because he loved them so much. So, on Saturday my niece Dayna and I decided to make donuts that were inspired by the ones we’d get at Rogers. They came out pretty darn good if I do say so myself!

Dayna dipping the donuts into the cinnamon sugar mixture.

Mini Baked Apple Cider Donuts

Ingredients:

2 C all-purpose flour
1 1/2 t baking powder
1 1/2 t baking soda
1/2 t salt
2 t ground cinnamon
1 large egg
2/3 C packed light brown sugar
1/2 C unsweetened apple sauce
1/3 C agave nectar (or maple syrup)
1/3 C spiced apple cider
1/3 C nonfat plain yogurt
3 T vegetable oil

Topping:

1/4 C (1/2 stick) butter, melted
1/3 C sugar
1 t ground cinnamon

Directions:

Preheat oven to 400 degrees.  Spray mini donut pan with cooking spray. In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. In another bowl, whisk together egg, brown sugar, applesauce, agave nectar, cider, yogurt, and oil. Add in dry ingredients and stir until combined. Fill each mini donut halfway.  Bake for 10 to 12 minutes.  Let donuts cool slightly for a few minutes.  Use a plastic knife; gently pry around edges of the donut until donuts pop out. Let donuts cool completely. Then melt 1/4 cup butter in a small glass bowl. In another small bowl, combine 2/3 cup white sugar and 2 tsp cinnamon.  Dip top of donuts in melted butter and then dip in the sugar mixture. Makes 4 dozen mini donuts.

Source: Adapted from The City Sisters

Butternut Squash and Apple Soup

How can you go wrong with one of the Barefoot Contessa’s recipes? This healthy soup is autumn in a bowl; vibrant butternut squash and crisp apple cider round out this tasty recipe. 

Butternut Squash and Apple Soup

Ingredients:

2 T unsalted butter

2 T good olive oil

4 C chopped yellow onions (about 3 large)

2 T mild curry powder

5 lbs butternut squash (about 2 large)

1 1/2 lbs sweet apples, such as McIntosh (about 4 apples)

2 t kosher salt

1/2 t freshly ground black pepper

2 C chicken stock

2 C good apple cider or juice

Salt and pepper to taste

Directions:

Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.

Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.

Add the squash, apples, salt, pepper, and 2 cups of chicken stock to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.

Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Season with salt and pepper and serve hot.

Source: Adapted from Barefoot Contessa Parties!

Harvest Salad

This recipe’s inspiration came from a salad served at the Wildflower Bread Company. I could make a meal of just this salad; the roasted butternut squash makes it a bit heartier than your every-day salad.

Harvest Salad

Elements:

Fresh Herb Salad Greens -or- Field Greens

Candied Pecans

Roasted Butternut Squash

Crumbled Gorgonzola Cheese

Cranberry Vinaigrette

Candied Pecans:

Ingredients:

2 tablespoons unsalted butter

2 tablespoons packed light brown sugar

1/2 cup raw pecans

Directions:

To make the candied pecans, set a nonstick pan over medium heat. Add the butter and sugar and once it has melted toss in the pecans and continue to toss to coat and cook evenly, about 1 minute. Transfer to a sheet tray lined with waxed paper (use 2 forks to separate pecans) while you prepare the salad.

Source: Food Network

Roasted Butternut Squash

Ingredients:

1 butternut squash
extra virgin olive oil, for drizzling
salt
freshly ground black pepper
2 teaspoons finely chopped fresh herbs like thyme, rosemary, or sage, (optional)
honey or maple syrup, for drizzling (optional)

Directions:

Preheat the oven to 400°F.

Slice the stem off of the top of the squash and remove the bottom. With a strong vegetable peeler, remove and discard the squash's skin.

Cut the squash in half down the middle. Remove and discard the seeds.

Slice the flesh into 1/4-inch dice and place on a baking sheet lined with foil.

Liberally drizzle with olive oil and season with salt. If desired, sprinkle with the herbs and drizzle with the honey or syrup. Toss to combine.

If using the squash for a salad, roast in the oven for 15-20 minutes (tossing once to rotate) until the squash is tender. If you plan on pureeing the squash, roast for 40-50 minutes until its very soft and beginning to brown.

Depending on the size of your squash, you should have 2-3 cups.

Source: Yum Sugar

Cranberry Vinaigrette

Ingredients:

1/4 cup fresh or frozen cranberries, thawed

1/4 cup balsamic vinegar

1 tablespoon chopped red onion

1 tablespoon sugar

1 teaspoon Dijon mustard

1 cup vegetable oil

Directions:

Puree cranberries in processor until smooth. Add vinegar, onion, sugar and mustard and process until well blended. With processor running, gradually add oil and process until well blended. Transfer to medium bowl. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature and whisk before using.)

Source: Epicurious

Adventures in Baby Food - Carrots

Adventures in Baby Food – Carrots

Ingredients:

2 C peeled and diced carrots

1 C water

Directions:

Place the carrots and water in a saucepan over medium heat until the mixture boils. Once it boils, lower the heat to a simmer and cover. Let the carrots cook for 15 minutes, and then cool. Once the carrots are cooled, blend and place in baby food containers.

Source: Blender Baby Food

Honey Yeast Rolls

Lately, I’ve been trying out recipes for Thanksgiving. I saw these rolls on a cooking blog and thought they’d be the perfect accompaniment to our Thanksgiving feast. In the past week I’ve made them twice trying to perfect the recipe. My first attempt was mediocre; the rolls themselves were delicious but the texture was off…they were a little too dense. Where I believe I went wrong with the first batch was I let dough rise too long during the initial rise, and on the second rise I didn’t let them rise long enough. My second attempt at these rolls was spot-on.

Honey Yeast Rolls

Ingredients:

2¼ t instant yeast
1 C warm water (105-115˚ F)
¼ C honey
3 T canola oil
1¼ t salt
1 egg, lightly beaten
4 C bread flour
Vegetable cooking spray
2 T butter, melted
2 T honey

Directions:

In the bowl of an electric mixer fitted with the paddle attachment, combine the yeast and warm water.  Add the honey, oil, salt, and egg and mix well.  Add 3 cups of the flour and mix until the dough comes together in a sticky mass.  Switch to the dough hook and, with the mixer on low speed, incorporate the remaining 1 cup of flour.  Continue kneading on low speed for about 8 minutes, until the dough is smooth and elastic.

Transfer to a lightly oiled bowl, turn once to coat, and cover with plastic wrap.  Let rise in a warm, draft-free spot until doubled in bulk, about 2 hours.

Turn the dough out onto a lightly floured work surface and knead for 30 seconds.  Cover with a towel and let rest for 10 minutes.  Punch the dough down and divide into 10-12 equal size pieces.  Shape each piece into a smooth ball and place into a round, lightly greased 9- or 10-inch round baking dish, spacing evenly.  Cover and let rise in a warm (around 85 degrees), draft-free spot for 20-30 minutes.

Preheat the oven to 400˚ F.  Mix together the melted butter and honey, and brush the tops of the rolls with the mixture.  Bake for 15-20 minutes, or until the tops are golden brown and the rolls are baked through.  Let cool slightly before serving.

Source: Annie’s Eats