Nathalie's Notes

Meatless Monday: Gingered Squash and Pear Soup

Gingered Squash and Pear Soup

source: Woman's Day magazine

Warning: this recipe was a pain to make, but so delicious it's worth it if you make a double batch. Serve with salad and good bread.

It was a deceiving little square recipe card that made this look like a cinch to make. I'm not saying it was brain surgery or anything but all the peeling, coring and chopping took more time than I anticipated. Plus, there simply has to be a better way to peel squash than the route I took.

Saute 1 chopped onion and 1 Tbsp. grated ginger in a little oil in a large pot until onion is tender. Add a large butternut squash, peeled, seeded and cut in chunks; 2 ripe pears, peeled, cored and chopped; 4 cups chicken broth and salt and pepper to taste. Bring to a boil; cover, reduce heat and simmer 15 minutes until squash is tender. Cool slightly, then puree until smooth. Garnish with sour cream and toasted pumpkin seeds. Makes 8 cups.

Meatless Monday: Blueberry Oatmeal Bars

I know it's dessert but it also serves as a weekend breakfast treat and we're having leftovers tonight. This is from Jessica Seinfeld's "Deceptively Delicious" cookbook. When you get to the part that makes you say "Oh, gross. No way." Try it anyhow. It'll be a fun surprise. Then, don't tell anyone else about it until after they've eaten.

Sam didn't say much about this recipe but in his defense his mouth was full. Matt, between thirds and fourths, said this was his favorite recipe out of that "sneaky healthy book."

Allegedly the prep is 10 minutes and total time is 50 minutes. Makes 12 big bars or lots of little squares.

You need:

nonstick cooking spray

2 cups old-fashioned oats

1 1/4 cups all-purpose flour (I used my super flour blend and it was fine)

1/2 cup sugar

1/2 tsp cinnamon (I used more because my helper is very generous with the shaker)

1/4 tsp. baking powder

1/4 tsp. salt

1 tsp pure vanilla extract

3/4 Balance trans-fat-free soft tub margarine spread, chilled (yeah, uh-uh. Use butter)

1 cup low-sugar blueberry preserves (Again, I think most low-sugar recipes have other things I don't want in them so I just used the jam we made. And it was mixed berry. The key, I think is a darker colored jam. You'll see why in a second).

1/2 cup spinach puree (yeah, seriously)

1. Preheat oven to 375. Coat 8x8 inch baking pan with cooking spray.

2. In a large bowl, combine oats, flour, sugar, cinnamon, baking powder, salt and vanilla. Stir to mix well.

3. Add the margarine/butter and cut it quickly into the dry ingredients with two knives until the mixture resembles coarse meal and is no longer powdery. Do not over mix - bits of margarine/butter will be visible.

4. Set aside about half of the oat mixture; press the rest firmly into the pan. Bake until lightly browned at the edges (but not fully baked), 13 to 15 minutes.

5. Meanwhile, mix the preserves with the spinach puree in a small bowl. (See how the darker jam makes it easier to be sneaky with the spinach?)

6. Spread the berry mixture over the partially baked oat layer, then sprinkle with the reserved oat mixture. Bake until the topping is slightly browned, 20 to 25 minutes. Set the pan on a rack to cool completely before cutting into bars/squares.

Author's Note: Let the bars cool completely before serving so the taste of spinach has a chance to disappear completely. She's not kidding about that.

My note re: cooking with toddlers

Sam is starting to like to "help." I put it in quotes for obvious reasons. I finally found a perfect way for us to work harmoniously in the kitchen. I let him help me as far as my patience and his utter lack of regard for his safety can stand it. Then I give him his own very important task. In this case it was to mix the flour, ground cloves and oats. Ground cloves because it was the closest approximation to the cinnamon I was using. He still smells like ground cloves.

Meatless Monday: awesome broccoli salad

If it's going to be hot tonight where you are, may I suggest cold sandwiches and salad? I'm thinking something like cream cheese with cucumbers and tomatoes. If you think salad is for rabbits, this broccoli salad is pretty filling and is a good one even for broccoli haters. I got this recipe from my mother-in-law after mowing through a bowl of it for lunch. It was the first time I can think of where I ate the whole salad before starting on my sandwich. It's that good.

Broccoli Salad

4 cups broccoli

1 red onion (Next time I make this I'll use less than 1/2 of one)

1 cup sunflower seeds

1 cup raisins (golden or regular, but golden somehow make the salad)

2 tomatoes

Dressing:

1 cup mayo

2 T white vinegar

1/4 cup sugar

Chop broccoli, red onion and tomatoes. Mix with seeds and raisins. Stir mayo, vinegar and sugar and combine with veggies, raisins and seeds.

Another suggestion, double the recipe and keep it around all week since it's supposed to stay pretty hot around here. If you think you might take some of this for lunch, I strongly recommend using less red onion. Just trust me on that.

Note: In the spirit of full disclosure, technically this recipe calls for bacon, 6 crisp strips chopped and mixed in with the veggies.

A day in the life

Could someone direct me to the aisle where they sell time and patience? I seem to be low on both.

As I type this Sam is calmly, quietly reading a magazine. He's having a bit of a hard time turning the pages since he refuses to let go of his soccer ball, mini basketball and golf ball. But he's quiet. And self-entertained. {Pipe the harp music}.

That peaceful moment lasted four minutes. Then it was "Mama, up? Mama! Garbage truck!" And then four hours happened. Now Sam is practicing his nap time avoidance techniques. "Mama, eat?" "Mama, bath?" "Mama, side? Sam side!" (Side = outside).

And he's down. I briefly consider napping, then laugh at my own little joke. But where do I start? That's always the question I'm mulling over as I tip-toe down the stairs. Laundry? Cleaning? Work? My next remodeling task? Dinner?

Dinner is off the list this afternoon since it's already in the crock pot. It always feels a little funny browning meat at 9 a.m. but it's so nice to know dinner is handled. I'm trying a new recipe out of my "Fix it and Forget-it Lightly" book. It sounded better when I was planning the week's meals than it does after putting it together but we'll see. So, remember, this may or may not be tasty. I can, however, vouch for it being easy.

Sausage-Sweet Potato Bake

Makes 6 servings, Ideal slow-cooker size: 4-quart

1/2 lb. lean sausage, cut in 1/4-1/2 slices (Oops. I didn't notice that part until I typed it. I used ground sausage.)

3 medium-sized sweet potatoes, peeled and sliced thin

4 medium-sized apples, peeled and cut in chunks (Hmmmm. Didn't do that right either. I just sliced them.)

1 Tbsp. sugar

2 Tbsp. flour (Oh my God! I only used 1. I must've been distracted with the balls flying in the air).

1/4 tsp. ground cinnamon

1/4 tsp. salt

1/4-1/2 cup water

1. Brown sausage in nonstick skillet. Drain.

2. Layer sweet potatoes, apples and sausage in slow cooker sprayed with nonfat cooking spray. (Big surprise, I forgot to spray. Also, I was confused about the layering business. One big layer of each or alternate layers? I did them one on top of the other.)

3. Combine remaining ingredients. Pour over all.

4. Cover. Cook on low 6-7 hours or on high 3-4 hours.

Authors's Note: To allow for more even cooking of the ingredients, slice the sweet potatoes thin and cut the apples in thicker chunks. The apples cook soft faster than the potatoes.

Update: So it wasn't really that good. It tasted fine but it was just not much to write home, or at all, about. So I put it in a blender and called it soup. Now we're talking. I don't think it has anything to do with my bungling of the directions.

 

Meatless Monday: Summer Squash Pie

I got this recipe from my mother-in-law and it's one of my favorite things to make in the summer. I suspect I've posted this recipe before but can't find proof so here it is again.

Besides, it's what's for dinner tonight.

1 unbaked pastry shell (9 inches)

1 egg – beaten

2.5 cups sliced zucchini (1/4 inch slices) You have a kitchen ruler ,right?

2.5 cups sliced yellow summer squash (1/4 inch slices) Ha!

1 tsp. vegetable oil

½ tsp. salt

¼ - ½ tsp dried thyme

¼ tsp garlic powder

¼ tsp paprika

¼ - ½ tsp. pepper

2 large tomatoes – sliced

1 c. shredded cheddar or mozzarella cheese

¾ c. mayonnaise (use regular mayo not Miracle Whip)

Line un-pricked pastry shell with two pieces (double thickness) heavy duty foil.

Bake at 450˚ for 5 minutes.

Remove foil and brush lightly with some of the egg. Discard remaining

egg. Bake 5 minutes longer and remove to wire rack. Reduce heat to

350˚. In a non-stick skillet sauté zucchini and squash in oil for 10

minutes or until tender. Sprinkle with seasoning, spoon into pastry shell,

top with tomatoes, combine cheese and mayo and spread over top.

Bake at 350˚ for 25 minutes of until golden brown. Refrigerate

leftovers. Makes 6-8 servings.

Meatless Monday: 10 minute Avocado Soup & Sandwiches

10 Minute Avocado Soup

from Dr. Jessica Black's "Eating Your Way Back to Health" anti-inflammatory cookbook

Ingredients:

2 medium ripe avocados

2 cups almond milk

1/2 tsp. cumin

1/2 tsp. ground ginger

1/2 tsp. salt

1 clove garlic, minced

Instructions:

1. Mash avocados in a pan. 2. add spices, milk, and garlic to mashed avocados. Stir well until mixed fully. You may use an electric beater or blender for this step. 3. When you have the soup mixed, heat just enough for serving.

Substitutions: Use any spices you desire to change this soup into your creation. I think I'm going to try it with some minced cilantro tonight. Also, since no one but me around here is cool with just soup for dinner we'll have tomato, cucumber and cream cheese sandwiches, salted of course.

Unpostworthy Soup

I tried making a potato cream cheese soup in the crockpot for my Meatless Monday recipe. It called for ham which I simply omitted instead of substituting. Bad call. Bad soup. By bad I mean edible but not post-worthy.

What are you guys having for dinner?

On deadline tonight so I'll be back with more tomorrow.

Friday Favorites

Me:

Being able to go to Farmer's Market and get: bacon, goat cheese and "buggies" (strawberries) and see friends

The fact that "Good Girl" lets Sam pull himself up on the couch by her ears. (She truly is a good, good girl).

Making a childhood favorite for dinner:

spiral noodles, cottage cheese, good bacon, sprinkle with crazy salt. Done.

Sam:

Clinking two glasses together and saying "chin chin"

As you can see in this picture Sam is an odd little duck and has gone through some strange phases. This photo features his "must have 2 sippy cups and little Lucy at all times phase." For a little over a week it's been insisting on at least one, usually two, "minkys" (blankets), Gaf, (giraffe), and his water bottle. All the time. In the car. On the slide. In the swings. Walking around the house. In his high chair. And, of course, for night night time.

Shoes. His, mine, Matt's, Loretta's, yours ...

Link of the week: It's another scrapbooking one, Stacy Julian, author of Photo Freedom & The Big Picture inspires me with her quotations and belief in truly simple scrapbooking.

Extra link of the week: I just read about this site in my newest Better Homes & Gardens issue but I am excited to check it out: www.mixingbowl.com. You can find me on there under NathaliesNotes, I'm the one who listed "Google" as my essential kitchen tool.

Meatless Monday: Avocado Salsa over Eggs

I love, love, love this recipe. I made some for April's shower this weekend and was lucky to have leftovers. My friend Heather made it once years ago, served with tortillas and chicken - delicious! Also yummy over eggs, with chips, or just a big spoon!

Meatless Monday: Veggie Quiche

Matt called to check in this afternoon and I told him cheerfully that I felt better today until I opened the fridge to make dinner and if you've read the last couple entries you can guess what happened next.

"So probably sandwiches again or whatever you feel like making."

But then a couple hours later a sudden, and welcome, burst of energy kicked in and I made this phone call to my neighbor-friend Loretta.

"Hey, if you haven't eaten yet, would you like to come over for dinner? I'm making this quiche that may, or may not, be good."

And really, who can turn down an invitation like that? I burnt the store-bought crust a little bit but the filling was good enough to make up for it. The best part? It was a recipe I made up using the rapidly rotting contents of our veggie bins and some milk and eggs.

I am sure there are a lot better ways to do this but here's what I did on short notice with what we had on hand and I'm glad I made enough to freeze the second one for later.

You'll need a crust, either make your own if you insist or use store bought

Then, Saute:

Asparagus chunks, diced zucchini, leeks, 1/4 red onion, broccoli in oil

(or whatever veggies you have that need to be used up)

In a bowl whisk 1 cup milk and 3-4 eggs (or double if you're trying to use up more veggies and have an extra crust).

Put sauteed veggies in the pie shell, pour milk-egg mixture over that and then top with goat cheese crumbles if you have them or some other complimentary cheese.

Bake at 350 for 50 minutes.