I hope everyone had a wonderful weekend.  It seems like the weekends are flying by.  This weekend especially even though I had early morning wake-up calls by my two little munchkins.  They seem to forget that on weekends mommy and daddy like to sleep in and get some beauty rest.  It’s amazing how on the weekends they wake up super early while during the week it’s hard to drag them out of their beds.  On Saturday morning we were woken by one of the little ones at 4:55!  Is that even a normal time?  I seriously thought it was a dream…a very bad dream.  She proceeded to climb into our bed and squirm like a worm.  Luckily the hubby grabbed her and took her into the guest bedroom so I could try to get a little bit of shut eye.  When putting the girls to bed on Saturday night we tried to explain that sleeping in is a good thing.  Not sure almost 3 year olds get that too much because come Sunday morning we were woken up at 6:15!  I proceeded to get up and tell them to crawl back in bed, 15 minutes later they were up and wide awake.  So much for sleeping in this weekend.  On Sunday morning I had walked the dog, made breakfast, vaccumed, and mopped the house all before 9 am! I have to admit the extra hours have helped me organize Thanksgiving dinner and their birthday party.  But I’m hoping this was a one weekend kind of thing.  Fingers crossed.  Oh and this morning when it was time to wake up for school I had two little girls who wouldn’t budge.  Gotta love it!

Now it’s time to talk about another fall favorite ingredient…butternut squash.  I have to admit I don’t usually cook with butternut squash, but when I do I remind myself how much I love it.  I think butternut squash gets pushed aside to it’s sister gourd the pumpkin. Did you know that butternut squash is technically a fruit because it contains seeds?  Learn something new every day.  Now cut into it and you’ll discover a vibrant flesh that’s much denser than that of its relatives.  But you have to get through its pale, yellow-beige hard skin to find orange interior.  The deeper and darker the color, the more nutrients it contains.  Butternut squash is an excellent source of vitamin A, fiber, manganese and potassium.  It also packs a good punch of vitamin B6, folate and niacin.  This hourglass-like gourd is the perfect addition to any autumn dish, especially this risotto.  Add  additional vegetables like peas and mushrooms and you have a delicious meal by itself and even great to grace the tables at Thanksgiving.  It just might land on our table this year.  We couldn’t get enough of this risotto.  I added some shrimp on top but you could easily substitute turkey or chicken or even eat it by itself.  This is a great nutrient-dense meal which during the colder months can be hard to find.  Enjoy!

Butternut Squash Risotto with Shrimp

Print Recipe

3 cups peeled, diced fresh butternut squash

Extra-virgin olive oil

Sea salt and fresh ground black pepper, to taste

4 cups low-sodium organic chicken broth

1/2 cup onion, diced

1 tbsp extra-virgin olive oil

1 cup baby bella mushrooms, diced

1 tbsp garlic, minced

1 cup arborio rice

1 tbsp fresh thyme leaves

1 tbsp fresh sage, minced

2/3 cup fresh or frozen peas (thawed if frozen)

1/4 cup shredded Parmesan cheese

2 tbsp chopped walnuts (or pecans), toasted

1 pound peeled and de-veined shrimp

1 tbsp olive oil

1 tsp garlic, minced

salt and pepper

Instructions:

Preheat oven to 425.  Toss diced squash with a little olive oil; season with salt and pepper.  Spread squash in an even layer on a rimmed baking sheet.  Bake until tender, about 25 minutes, stirring every 10 minutes.  Set squash aside.

Meanwhile, bring broth to a simmer in a saucepan over medium heat; keep warm.

While broth is heating, saute onion in 1 tbsp olive oil in a large saute pan over medium-high heat for 3 minutes. Add mushrooms and saute until they start to soften, 5 minutes.  Add garlic and saute for 1 minute more.  Add rice and stir to coat with olive oil and vegetables.

Add 1/2 cup warm broth; simmer and stir with a wooden spoon until liquid evaporates, about 2 minutes.  Stir in another 1/2 cup warm broth; simmer, stirring occasionally, until liquid is almost all evaporated.  Continue adding broth in 1/2-cup increments, adding more only after previous addition has been absorbed.  Taste rice after three-quarters of the broth has been added.  Rice is done when it’s tender but still slightly firm and white in the center (not chalky).  Continue adding broth until only 1/2 cup remains. 

Add thyme, sage, peas and cheese to pan with last 1/2 cup broth; stir until cheese melts, 1 to 2 minutes.  remove pan from heat before liquid is absorbed.  Gently fold in cooked squash and walnuts (or pecans).  Season risotto with salt and pepper. 

In a large skillet, heat 1 tbsp olive oil.  Add garlic and stir for 1 minute.  Add shrimp to skillet and cook on each side 1 to 2 minutes until shrimp is cooked through.  Season with salt and pepper.

Garnish risotto with shrimp and additional thyme, if desired and serve warm.

Risotto Source: Clean Eating Magazine September/October 2010 Issue

What a weekend!  We all enjoyed having my mom in town to visit this past weekend.  Even though we had Bonnie the Tropical Storm make a short stop on Friday morning we still enjoyed our long weekend.  We were all non-stop.  From heading to the indoor “Monkey Gym” to an adventure to the book store to find new books.  We had a blast!  The thing is with the girls everything is an adventure in their eyes.  Again, another reason why it would be wonderful to be a kid again.  Everything is always happy and fun.  I still remember when they were 9 months and I thought to myself this is my favorite stage, but each stage since has continued to amaze me.  Of course, now I think 2 1/2 is the best stage.  I’m sure this will continue all the way up until they are teenager…right? 

Yesterday we were all sad to see my mom head home but we always know there is next time.  She is always planning her next visit before she leaves.  Which is always great because we all love having her here.  Just wish we could live closer….maybe one of these days it will happen.

So let’s talk orzo….I actually made this salad the night before my mom came.  I knew it was something she would like and it’s always nice to have a few things in the refrigerator to snack on especially when you’re on the go like we are with the girls.  After making it I had a hungry husband though, he had one large bowl and started to go for the second one when I had to say “whoa! I’m cutting you off!”  In only two short days the orzo salad was gone and we all got to enjoy it.  It’s really a great salad with or without the chicken.  I prefer the chicken myself because it can really turn into a great to pack for lunch or have as a main dish.  Also, great for a summer cookout. Enjoy everyone!  

Summer Orzo Salad

Print Recipe

1 1/4 cups uncooked orzo

2 cups chopped cooked chicken (such as a rotisserie)

1 1/2 cups fresh baby spinach, chopped

1 cup grape tomatoes, halved

1/4 cup red bell pepper, diced

1/4 cup yellow bell pepper, diced

2 tablespoons fresh basil, chopped

1 teaspoons fresh oregano, chopped

1 cup fresh mozzarella, cubed

2 tablespoons olive oil

3 tablespoons red wine vinegar

1 tsp minced garlic

Juice from one lemon

1/8 tsp salt

1/8 tsp fresh black pepper

Instructions:

Cook pasta according to package directions, omitting salt and fat; drain well.

Combine pasta, chicken, spinach, tomatoes, red and yellow bell pepper, basil, oregano, and mozzarella in a large bowl and toss well.

Combine vinegar, oil, garlic, lemon juice, salt, and pepper in a small bowl, stirring with a whisk.  Drizzle dressing over pasta mixture; toss well to coat.

Adapted from CookingLight.com

My mom loves tomatoes, mozzarella, and basil.  During the summer, there are many times were she makes a caprese salad with all those ingredients plus a splash of balsamic and olive oil.  So when I was flipping through the pages of the American Test Kitchen 10th Anniversary Best Recipe magazine and saw this pasta dish, I knew this would be the perfect for her visit this past week.  My mom made a special visit down South to help us with the girls.  The person that usually helps us with the girls during the week was out of town and with vacation time at work being valuable we needed help.  Of course it didn’t take much to get my mom, or other wise known as Mimi, to come down and spend the week.  I don’t know what we would have done without her help either.  I know she had fun and I know the girls had fun with their Mimi.  So with that being said, I thought the best I could do to thank her for her help was to at least make her some yummy pasta that could be eaten both warm or cold. This pasta dish combines ripe tomatoes, fresh mozzarella, and fragrant basil which are all great summer time ingredients.  We were all happy to have this pasta this week, it was great for lunch or dinner.  Also, add some chicken to it to make it a main dish.  And if you can get your hands on the America’s Test Kitchen magazine, some really great recipes inside.  My mom loved it so much that she asked me to pick her up her own copy.  I found mine at my local Whole Foods.

Pasta Caprese

Adapted from Best of America’s Test Kitchen

Print Recipe

1/4 cup extra -virgin olive oil

2-4 tsp lemon juice

1/2 tsp minced garlic

1 Tbsp small shallot, minced

1 1/2 lbs ripe tomatoes (about 3 large), cored, seeded, and cut into 1/2-inch dice

12 ounces fresh mozzarella cheese, cut into 1/2-inch cubes

1 lb penne pasta (I used whole wheat)

1/4 cup fresh basil, chopped

salt and pepper

1 tsp sugar (optional)

Instructions:

Whisk together the oil, 2 teaspoons of the lemon juice, the garlic, shallt, 1/2 tsp salt, and 1/4 tsp pepper together in a large bowl.  Add the tomatoes and gently toss to combined; set aside.  Do not marinate the tomatoes for longer than 45 minutes.

While the tomatoes are marinating, place the mozzarella on a plate and freeze it until it is slightly firm, about 10 minutes.  Freezing the cheese prevents it from turning chewy when it comes in contact with the pasta.  Bring 4 quarts water to a boil in a large pot.  Add the pasta to the boiling water and cook, stirring often, until al dente.  Drain well.

Add the pasta and mozzarella to the tomato mixture and gently toss them to combine.  Let the mixture stand 5 minutes.  Stir in thebasil, season with salt and pepper to taste, and add additional lemon juice or sugar to taste, if desired.  Serve immediately.

I absolutely love getting in my kitchen and creating.  It’s so much fun!!  This pasta dish came about one night when I needed a side dish to a chicken I was making.  I looked in my pantry and refrigerator and this dish is what came of it.  I love getting in my kitchen and creating like this.  I really think that’s why I enjoy cooking because you can get in your own kitchen and create dishes of your own and have a whole lot of fun doing it.  Of course, it’s a whole lot of fun eating it too.  This dish has since become a go to side dish.  It uses a lot of fresh ingredients which I love and the girls love it which for me, makes it that more special.  It’s a super delicious side dish or you can even add chicken or shrimp and make it a main dish.  Our house even loves it cold as leftovers. 

Now go have fun in your kitchen and create something of your own.  And have blast doing it!  I hope you enjoy this pasta dish too. Happy creating everybody!

Creamy Tomato Basil Pasta

Print Recipe

2- 9 ounce packages of cheese tortellini

1 tbsp olive oil

1 1/2 tsp fresh garlic, minced

1 1/2 cups (1 pint) cherry tomatoes, halved

2 cups fresh spinach, chopped

1 cup tomato basil pasta sauce

4 ounces cream cheese (I used 1/3 less fat)

1/4 fresh basil, chopped

1/4 cup parmesan cheese

Instructions:

In a large pot bring water to a boil and place cheese tortellini in and cook according to package instructions, about 8 to 10 minutes.

In a large nonstick skillet, heat 1 tbsp olive oil. Once warm add garlic and let cook about 30 seconds, or until fragrant.

Add tomatoes and spinach into skillet and cook 2 minutes, stirring frequently. Spinach should cook down and the tomatoes should be tender. Add pasta sauce and cook for another minute.

In a large bowl, add drained pasta. While pasta is still warm add cream cheese and basil and stir until creamy. Add tomato and spinach mixture into bowl and stir all together until well combined.

Add to serving dish and top with parmesan cheese. Enjoy!

Is it Friday yet?  For some reason this week has felt so long.  Maybe because I haven’t been able to stop and breath?  There is so much going on at home and at work.  With that being said I’m counting the days to the weekend.  “S” has already promised that I can have time for me this weekend.  Not sure what I will do with that time but I could use it.  Maybe a massage?  Or a pedicure?  I have to admit it’s been over a year since I had a pedicure.  Luckily, it’s been cool here so it’s been ok to have my feet hidden in shoes.  It’s warming up now so maybe a pedicure would be a good thing?  We’ll see?

Ok, I know another pesto dish.  I promise it was unconscious, really I do.  Lately I have been making homemade pesto combining spinach, basil, a little cheese, garlic, and olive oil for a healthy alternative to your traditional pesto.  In most classic pesto recipes they call for pine nuts, cheese and oil lots of oil.  I like to think this is a healthier alternative especially with the addition of the spinach, which accounts for a full serving of vegetables.  I made this salad so I could have for my lunch this week and its great cold or heated up.  I have to say having this salad in the refrigerator has made packing my lunch so much easier!  This week is a little crazy with the husband still recovering and work being pretty busy so easy is right up my alley.  And even better, the salad is super easy to make. 

 

Pesto Tortellini Pasta Salad

Print Recipe

1 (16-18 oz) package of Cheese Herb Tortellini

1/2 cup cherry tomatoes, halved

1 cup cooked chicken, cubed

1 cup steamed asparagus, cut into small pieces

1 Tbsp olive oil

1/2 cup homemade pesto or store bought pesto

Salt and Pepper to taste

 

Instructions:

Bring water to boil and cook pasta according to package directions. Drain pasta and transfer to a bowl and toss with 1 Tbsp olive oil.  Add chicken, tomatoes, asparagus, and pesto and mix until combined.  Add salt and pepper to taste.

Note: You can add as much or little of pesto as you prefer.

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