Butternut Squash Lasagna

I have yet to try a recipe by Giada DeLaurentiis that I do not like. This recipe is delicious even my hubby, who doesn't like lasagna, enjoyed it. I found this recipe on the foodnetwork website while looking for ways to use up my butternut squash. I would definitely make this again!

Butternut Squash Lasagna

1 T. olive oil

1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes

Salt and freshly ground black pepper

1/2 c. water

3 amaretti cookies, crumbled (I omitted)

1/4 c. butter

1/4 c. flour

3 1/2 c. whole milk

Pinch nutmeg

3/4 c. (lightly packed) fresh basil leaves

12 no-boil lasagna noodles

2 1/2 c. shredded whole-milk mozzarella cheese

1/3 c. grated Parmesan (I used more)

Directions

Heat oil in large skillet over medium-high. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour water into skillet and then cover and simmer over medium heat until squash is tender, stirring occasionally, about 20 minutes. Cool slightly, then transfer the squash to a food processor. Add the cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper.

Melt butter in medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender. Make sure to vent the top of the blender to prevent and explosion! Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.

Preheat oven to 375 degrees.

Grease a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange a layer of lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 c. of mozzarella cheese. Drizzle 1/2 c. of sauce over the noodles. Repeat layering 3 more times.

Cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let stand for 15 minutes before serving.

Greta and Miles rating: eh...so, so. Miles liked it better than Greta did, but then again, Greta and squash don't have the best track record.

Chicken Divan

Mmmmmm! I love this recipe! The hubby is not too fond of cooked broccoli, so I make this whenever he has to work overtime :) I usually try not to cook with "cream of" soups because they aren't the greatest for you, but some recipes are just too good! This recipe is based off of a recipe from my foodie friend Lisa, not to be confused with my foodie friend Leisa :)

Chicken Divan

4 slices whole wheat bread (any bread will work)

2 T. olive oil

2 T. balsamic vinegar

1/2 t. garlic salt

Black pepper

1 can Cream of chicken soup (98% fat free)

1 t. curry powder

1/2 c. mayo (I use olive oil mayo)

1 head broccoli, chopped

2 c. cooked, cubed chicken

2 c. shredded cheddar cheese

Cut the bread into cubes the size of croutons. Toss bread in oil, vinegar, garlic salt and pepper. Toast at 425 stirring every 5 minutes until toasted on the outside, but still tender on the inside. Set aside.

Mix soup, mayo and curry powder. In 9x13 pan, add broccoli, chicken and 1 c. of cheese. Stir. Spoon soup mixture over chicken and broccoli mixture. Stir well to coat evenly. Sprinkle with croutons and then with remaining 1 c. cheese. Bake at 350 for 20-30 minutes until cheese is melted and bubbly.

Greta and Miles Rating: The kids Loooooove this! Best way I've found to get them to eat broccoli :)

Iced Eggnog Cookies

I looooove eggnog! My husband is not a fan and I don't usually let the little ones have a lot of sugar, so to buy an entire quart of eggnog means that I would probably end up drinking the WHOLE thing. So, I decided to buy a quart and use some in recipes. I found this great cookie recipe on Picky Palate. This recipe is fantastic and the cookies actually do taste just like a glass of eggnog (plus some butter!). Tomorrow I will be making our weekly Sunday morning sweet potato pancakes with eggnog instead of milk! 'Tis the season...ok, maybe it's a little early.

Frosted Eggnog Cookies

2 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/4 cups sugar
3/4 cup SALTED butter, room temp
1/2 cup eggnog (I used reduced fat)
1 teaspoon vanilla
2 egg yolks
1 tablespoon nutmeg (optional)

Preheat oven to 300F.

In a medium bowl combine flour, baking powder, cinnamon and nutmeg; mix well with a whisk and set aside. In a large bowl, cream sugar and butter. Add eggnog, vanilla and egg yolks and beat until smooth. Add the dry ingredients and stir just until combined. Chill dough for at least 15 minutes.

Drop by rounded teaspoons onto ungreased baking sheets. Sprinkle lightly with nutmeg or skip this step and sprinkle on the nutmeg after you ice the cookies. Bake for 23-25 minutes or until bottoms turn light brown.

Transfer to cool, flat surface immediately with spatula.

Eggnog Icing
3 C. confectioners sugar
1/4 C. softened butter or margarine
1/3 C. eggnog (use as much as you need)

In small mixer bowl, beat confectioners’ sugar and butter or margarine until well blended. Gradually beat in eggnog until icing is smooth. Makes about 1 1/2 cups. Garnish with a sprinkle of eggnog after icing.

Taco Hummus

We love hummus. Taco hummus is hummus on an entirely different level. This recipe is GREAT! And I didn't even have all of the ingredients on hand. As I was eating some of this, I was thinking that it would even be a great replacement for meat in tacos! The kids really liked this too. The original recipe is from Savory, Spicy, Sweet, I have altered it a bit because I was out of tahini, paprika and onion powder---but I didn't miss those things. I did have to add a little more olive oil and some water to get to the right consistency.

Taco Hummus

Ingredients:
1 tablespoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
2 cups drained well-cooked or canned chickpeas, liquid reserved
1/4 cup extra-virgin olive oil, plus oil for drizzling
Juice of 1 lemon, plus more as needed
Salt and freshly ground black pepper to taste
water (as needed to get the right consistency)

Combine all ingredients in food processor and blend until creamy. Serve with pita chips, veggies, corn chips or even on toasted bread.

Cottage Cheese Cookies

Dear Self, Please refrain from putting strange things in your cookie dough. First the chickpeas, now cottage cheese? Really? Oh, wait...they were both delicious. Carry On. Sincerely, Self.

Cottage Cheese Cookies
1 c. butter
1 3/4 c. sugar
2 eggs
2 t. almond extract
2 3/4 cups all-purpose flour
1 t. baking powder
1/2 t. baking soda
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
1c. cottage cheese
3/4 c. chopped pecans
1/2 cup confectioners' sugar

In a medium bowl, cream together the shortening and white sugar, until smooth. Beat in the eggs, one at a time, then stir in the almond extract. Combine the flour, baking powder, baking soda, salt and cocoa; gradually stir into the creamed mixture. Stir in the cottage cheese and pecans. Cover dough and refrigerate for 1 hour.
Preheat oven to 350 degrees. Roll the dough into walnut sized balls then roll the balls in the confectioners' sugar. Place the cookies 2 inches apart on the cookie sheet.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing.

Potato Leek Soup

I went to see Julie & Julia with my Mom, sister and very best foodie friend. We all thoroughly enjoyed the movie and my dear Mother recently made Julia Child's Potato Leek soup(Potage Parmentier) and insisted that I do so as well. This was delicious and very inexpensive! I served this soup with the Blackberry Glazed Salmon below, but it would have also been awesome served with some crusty bread.

Potato Leek Soup

1 lb potatoes, peeled & diced

1 lb leeks , chopped and rinsed

4 TBS unsalted butter

Salt & Pepper

4-6 TBS Heavy Cream

2-4 TBS minced chives

1. Simmer the potatoes and leeks in salted water (water should be about 2 inches above potatoes and leeks) for 40-50 minutes, until soft.

2. Puree the veggies (in water) with an immersion blender - I had to used a regular blender, but now an immersion blender is on my list. Add the butter in bits; then add salt & pepper to taste. Stir in cream.

3. Pour into soup bowls and sprinkle on chives
138 calories, 3 g protein.

Blackberry Glazed Salmon

fast. easy. healthy.
Here is a recipe for an elegant dinner that is ready from start to finish in literally 15 minutes.

Blackberry Glazed Salmon
4- Salmon steaks
2 T. blackberry jam (I like habenero blackberry jam!)
1 T. soy sauce
1 T. olive oil
1 garlic clove, minced
Preheat broiler. Mix jam, soy sauce, olive oil and garlic in bowl. Spoon glaze over salmon and broil for approximately 10 minutes (depending on thickness of steaks) until the meat flakes and is no longer translucent. Voila!