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Butternut Squash Soup

I tried a new squash soup for dinner last night. I’ve had some cream cheese in the fridge for a while that I wanted to use up. And I was also trying to use up some squash. I did some searching on All Recipes and came across this recipe. I didn’t follow the recipe completely…ok, not much at all, mostly just the idea of adding cream cheese. We got home later than we had hoped from shopping yesterday so I totally skipped the onions (I’m sure they would be good/add great flavor). And I used squash that I had already cooked (from freezer). So there really wasn’t much to it in terms of cooking. Basically  just throw everything in the pan, heat, blend, serve. It turned out great! Justin and I both really liked it. Rebecca didn’t try it since dinner was running late. I gave her pb and j. And for some reason lately she does not like squash at all so I doubt she would have liked it anyway. Definitely a keeper recipe. The cream cheese adds a unique creaminess to it. I never would have thought of adding that. I’ll post the original recipe and what I did. I didn’t actually measure anything, just added what looked/tasted right. I didn’t get very good pics since I was in a rush.

Butternut Squash Soup

6 Tbsp. chopped onion (I skipped this)
4 Tbsp. margarine (I skipped this)
6 cups peeled and cubed butternut squash (I used a combo of mooregold and butternut squash that I had already baked/mashed…maybe 3 cups?)
3 cups water (I used about 1 1/2 cups)
4 cubes chicken bouillon (I used a few teaspoons of organic chicken better than bouillon)
1/2 tsp. dried marjoram
1/4 tsp. ground black pepper
1/8 tsp. ground cayenne pepper (I skipped this and added some garlic powder, paprika and salt)
2 (8 ounce) packages cream cheese (I used about 2/3 of one (8 oz.) pkg., softened)

In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender. (I skipped all of this and just put the squash, seasoning, water, BTB and cream cheese in a pan and heated).

Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil. (I used an immersion blender right in the pan).

Slow Cooker Pork Roast with Fruit


We are having our family Christmas celebration today. I decided to make a pork roast instead of ham since we’ll be eating ham at all of our other parties. This is a Betty Crocker recipe I found shortly after I got married. Every time I make it everyone loves it. Plus it’s super simple! That’s always good. I already put it in the crockpot this morning. It will be so tender by dinner time tonight. I’ll update with pics of the finished product later. For now I have pics of the roast just after putting it in the crockpot.

Slow Cooker Pork Roast with Fruit

1 medium onion, sliced
1 pork boneless loin roast (2 lbs.)
1 pkg. (8 oz.) dried fruit, chopped or 1 1/2 cups raisins (I used a combo of raisins and home dried apples, peaches and pears)
1/2 cup apple juice
1/2 tsp. salt
1/2 tsp. ground nutmeg
1/4 tsp. ground cinnamon

Put onion in crockpot. Place pork on onion. Top with fruit. Mix remaining ingredients and pour over fruit. Cook on low 7-9 hours (until pork is tender).

Dutch Apple Pie

Finally, the long awaited homemade dutch apple pie! This is an amazing pie! I’m not much of a pie person, but I’ll eat this any time. It’s like apple pie and apple crisp combined.
 

 I got this recipe from my mom. I think she got it from one of my grandmas. A great recipe handed down through the generations!

If you like apple desserts you will LOVE Dutch apple pie.

Dutch Apple Pie

Filling:
 
5 large tart apples, pared, cored and cut into thin slices
1/2 cup light brown sugar (orgainc cane brown sugar or sucanat)
1 tsp. cinnamon
 
Topping:
 
1/2 cup organic cane sugar or sucanat
3/4 cup flour (all purpose, whole wheat or a combination of tapioca and white rice to make it gluten free)
1/3 cup butter, chilled (or lard, tallow or palm shortening)
 
Single pie crust:
 
1 1/4 cups all purpose flour (or whole wheat)
1/2 tsp. salt
1/3 cup + 1 Tbsp. palm shortening, cold butter, lard or tallow
1/8 cup + 2 Tbsp. water w/ 1/2 tsp. vinegar
 
Pie Crust:
 
Sift the flour and salt. Cut in half of the shortening until it resembles corn meal. Cut in other half until it looks like small peas.
 
Add the water + vinegar and mix well. (You can do this all in a food processor for a very quick dough).
 
Roll out the dough and place in 9″ pie plate.You can use a gluten free pie crust as well.

 
Pie:
Heat oven to 400*F.
 
Arrange the apple slices in the pastry lined 9″ pie pan.
 
Combine the brown sugar and cinnamon. Sprinkle over the apples.
 
Combine the white sugar and flour.
 
Cut in the butter until the mixture is crumbly. Sprinkle over the apples.
 
Bake 40-45 min.

Pumpkin Soup

I’ve been making a lot of things with pumpkin this month…but all sweet stuff. I decided to be brave and try something savory. I made pumpkin soup for dinner last night. I got the recipe from All Recipes and modified it a bit. I wasn’t sure any of us would like it. But we all did! Even Rebecca loved it. It definitely had good flavor. And it was super easy to make. I prepped it in the morning (cooked and pureed it) and then just simmered it for a bit at dinner time. I love prep ahead meals. And I think it really adds to the flavor to let it sit for a bit. I only made a half batch, and there isn’t much left. Next time I’ll make the full recipe. We had it for our main dish…a light, healthy fall meal…pumpkin soup and homemade bread with homemade apple butter. But it would be good as a first course/part of a meal for guests.

Pumpkin Soup

6 cups chicken broth
1 1/2 tsp. salt
4 cups pumpkin puree
1 cup chopped onion
1/2 tsp. chopped fresh thyme or 1 tsp. dried thyme
1 clove garlic, minced
1/2 cup heavy whipping cream
5 whole black peppercorns
1/2 tsp. cinnamon
1/4 tsp. nutmeg

Heat the broth, salt, pumpkin, onion, thyme, garlic, and spices. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.

Puree the soup with an immersion blender if necessary
Stir in the heavy cream.

Southwest White Chili

Last night Justin and I went out for dinner. But I still made dinner for the baby-sitters 🙂 This is another old recipe I got from an IBS message board. I modified it a bit for last night and made it in the crockpot…and a much larger quantity. I’ll post the original recipe and my version. This is really good. And super easy. Plus it’s easily adaptable to any tastes. You can add as much or as little spice as you like. And you can add any veggies you like.

Southwest White Chili

Chicken breasts, cut in chunks
1/4 cup onion, chopped
1 cup chicken broth
1 can (4 oz.) chopped green chilies
1 can (19 oz.) canellini beans, drained
2 green onions

southwest blend:
1 tsp. garlic powder
1 tsp. cumin
1/2 tsp. oregano
1/2 tsp. cilantro
1/8 tsp. ground red pepper

Cook chicken and onions in large sauce pan 4-5 min. Stir in broth, chilies and spices. Simmer 15 min. Add beans. Simmer 5 min.

Southwest White Chili in the Crockpot

2 chicken breasts, fat removed
1/2 cup onion, chopped
6 cups chicken broth
2 cans white beans (I used northern)
1 cup frozen corn
1 cup bell pepper, chopped
2 tsp. garlic powder
1 tsp. salt
1 tsp. cumin
1 tsp. oregano
1/2 tsp. black pepper
2 tsp. chili powder

Combine all ingredient in the crockpot. Cook on high 4-10 hours or low 6-12 hours. At least a half hour before serving shred chicken. Serve with shredded cheese, avocado, sour cream, etc.

Pork Chops and Apples

For dinner last night I pulled out an old recipe. I’ve been making this since before Justin and I got married. But I haven’t made it in a while. I don’t remember where I got the recipe…I think it’s Betty Crocker or Kraft. Very easy. And good. I’m not a huge pork fan. We never ate pork growing up (aside from ham or hot dogs once in a while). And it’s hard on my stomach. So I don’t make pork chops often. But Justin loves them. So I try to give him a treat once in a while. I serve this over rice. The apples/syrup in the bottom of the pan are really good on rice. And I like that it only takes 5-10 min. to prep. And doesn’t make a huge mess. This is for 2 servings. You could easily double or triple the recipe. You’d just need a bigger casserole dish. I always add extra apple, cinnamon and sugar so there is enough to put over the rice.

Pork Chops and Apples

1 medium unpeeld cooking apple, sliced (I use at least 2)
2 Tbsp. packed brown sugar (I adjust this depending on how many apples I use)
1/4 tsp. cinnamon (I adjust this depending on how many apples I use)
2 pork chops (I used center cut…any cut would work)

Heat oven to 350. Remove fat from pork. Coat skillet with cooking spray olive oil. Brown pork chops in skillet…about 2-3 min. per side. While pork is cooking slice apples. Place in the bottom of a 1 1/2 qt. round or oval casserole. Sprinkle with brown sugar and cinnamon. Place the pork chops in a single layer on top of the apples. Cover and bake about 45 min.

CA Chicken

This week I made it to a new meat market and picked up some chicken and bacon. And I had some avocado and swiss cheese to use up. So I decided to make CA Chicken for dinner last night. I’ve been making this for a few years now. We always love it! I can’t believe I haven’t posted the recipe yet. I guess it’s been a while since I made it last. Anyway, I don’t remember where I got the recipe. But it’s simple and very good! Sometimes I skip the bacon…depends what kind of mood I’m in 🙂 And we usually don’t have fresh tomotao on hand, so I just add a little salsa instead.CA Chicken

4 boneless, skinless chicken breasts
salt and pepper
1 small onion, sliced
2 avocados, sliced
2 tomatoes, sliced (I just used a little homemade salsa)
1 (8 oz.) pkg. monteray jack cheese, sliced (you can use whatever cheese you have on hand…I used swiss last night)
4 strips bacon

Heat oven to 350. Season chicken and wrap with bacon (I use a toothpick to hold it in place…just be sure to take it out before you eat :). Cook chicken and onion in a skillet or grill pan (be sure to give it a little time on each side so that the bacon cooks…it’s hard to get all parts of the bacon cooked/crisped). Top each breast with 1-2 slices of tomato, 2-3 slices of cheese and onions (all of the toppings are to your liking and what will fit on the chicken). Put in the oven for 15-20 min. When serving add a few slices of avocado and a sprinkle of salt.

Zucchini Lasagna

I made zucchini lasagna for dinner yesterday. I didn’t use a recipe. I just threw some stuff together. The main idea was to use thinly sliced zucchini in place of noodles. I did add a few noodles just to use them up. But it was mostly zucchini. The noodles were good, but not necessary. This was my use things up lasagna. I still had a 1/2 lb. pkg. of Meijer beef to use up (this could easily be a meatless meal, but I wanted to use up some beef). I had a jar of boughten spaghetti sauce that was getting close to date (I add some extra seasoning to it to make it taste more homemade). I had a few stray lasagna noodles. I had about a 1/4 cup of chopped spinach that I tossed in. And I still had a couple zucchinis to use. I used whatever cheese we had on hand. This was very good!!! We all loved it. Rebecca kept asking for more “zagna.” This was a great way to use up zucchini and get more veggies in our diet. For noodles I used 2 lasagna noodles (all I had left) and some fettuccine. I didn’t cook the noodles. They mostly cooked in the oven. A few tougher spots on the lasagna noodles, but still fine. I would recommend the thinner noodles if you aren’t going to pre-cook them. The fettuccine noodles were totally cooked. I’ll try to write down approximate quantities.Zucchini Lasagna

2 medium zucchinis, sliced thinly lengthwise
1/2 – 1 lb. ground meat (beef or turkey would be good, or it would be good without meat too), cooked and drained
1 jar spaghetti sauce
any kind of pasta, if desired (leave it out or use GF to make this GF)
veggies – any veggies you want to add. I added frozen peas and spinach.
8 oz. shredded cheese – I used a mix of mozzarella, grated parmesan and grated edam

Spray 9×13 baking dish. Spread small amount of sauce in bottom of pan. Layer 1/2 of the noodles, 1/3 of the zucchini, 1/2 of the veggies, 1/2 of the meat, 1/3 of the cheese, 1/2 of the sauce. Repeat. Finish with a layer of zucchini and cheese. You can cover it with plastic wrap and refrigerate it at this point if you are prepping ahead.

To bake: Cover with tinfoil. Bake at 350 degrees for 1 hour. Remove foil. Bake another 20 min.

Zucchini Enchiladas

For dinner on Monday I made zucchini enchiladas. I got the recipe from my SIL Shannon. This was so good!!! I made the sauce and the filling in the morning. Then assembled and baked at dinner time. I just used the tortillas we had in the freezer…4 Ezekiel and 6 flour. And there was still filling leftover. I added a little diced green pepper, tomato and roasted red pepper to the filling since I had some to use up. And I served them with sour cream, salsa and diced avocado. You definitely don’t miss the meat in this dish. Filling, great flavor and good for you! Definitely something I’ll make again. It made a lot, so there is enough for lunches, another dinner and some to have on hand in the freezer.

Black Bean, Corn, and Zucchini Enchiladas
Prepare the Enchilada Sauce a few days ahead of time, and refrigerate (I just made it in the morning).
Yield 8 servings (serving size: 1 enchilada)

1 tsp. canola oil (I used EVOO)
2 cups diced zucchini (from our garden)
1 (10-ounce) package frozen whole-kernel corn (organic)
1 (15-ounce) can black beans, rinsed and drained (organic)
3 cups Enchilada Sauce, divided
Cooking spray
8 (8-inch) whole wheat tortillas (I used 4 (10″) Ezekiel, 6 (6″) flour) (use corn or other GF tortilla to make this GF)
2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided

Preheat oven to 350°.
Heat oil in a large nonstick skillet over medium-high heat. Add 2 cups zucchini and corn; sauté for 5 minutes or until vegetables are tender. Remove from heat, and stir in beans.
Spread 1 cup Enchilada Sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Spoon about 1/2 cup zucchini mixture down center of 1 tortilla; sprinkle with 2 tablespoons cheese, and roll up. Place seam-side down in baking dish. Repeat procedure with remaining tortillas, zucchini mixture, and 14 tablespoons cheese. Spread remaining 2 cups sauce evenly over enchiladas.

Cover with foil; bake at 350° for 30 minutes. Uncover; top with remaining 1 cup cheese. Bake, uncovered, for 10 minutes or until cheese melts.
　
Enchilada Sauce
Yield 3 cups (serving size: about 1/3 cup)

1 tsp. canola oil (I used EVOO)
1/2 cup diced red onion (I used yellow, from the farmer’s market)
1 tsp. minced garlic
1/2 cup organic vegetable broth (such as Swanson Certified Organic) (I used organic chicken better than bouillon w/ water)
1 Tbsp. chili powder

1 Tbsp. honey (locally made, I used a little more than this to balance out the spice for us)
1 tsp. ground cumin
1/2 tsp. salt
1 (28-ounce) can crushed tomatoes, undrained (I used petite diced)

Heat oil in a large saucepan over medium heat. Add onion and garlic; sauté 5 minutes or until onion is tender. Stir in broth and remaining ingredients. Reduce heat, and simmer 30 minutes.

Roasted Red Pepper Hummus

Last night I made some red pepper hummus for our picnic today. Super easy and very good! I’m excited to have it tonight. This was my first time using tahini. Probably something I should keep on hand for good hummus 🙂 I got the recipe from All Recipes. Not the best picture but I was in a hurry.
Roasted Red Pepper Hummus

2 cloves garlic, minced
1 (15 ounce) can garbanzo beans, drained
1/3 cup tahini
1/3 cup lemon juice (I only used about half this much)
1/2 cup roasted red peppers
1/4 teaspoon dried basil

In an electric food processor, combine garlic, garbanzo beans, tahini, and lemon juice. Process until the mixture is smooth. Add roasted peppers and basil; process until the peppers are finely chopped. Season with salt and pepper. Transfer hummus to small bowl, cover and chill until you are ready to serve.