Everyday With Rachael Ray/Butternut Squash Recipe

I just picked up a copy of the new Rachael Ray magazine and so far, I'm really enjoying it. There are some good recipes, fun tips, and overall a nice presentation. The subscription price is a little steeper than I'm used to - $18 for six issues - so I think I'll just observe the newsstands for a little while.

Got a great butternut squash casserole recipe off of Allrecipes.com (thanks, Lauren!) - it is sooo sweet, it's like eating candy. Makes a very good side dish. I love that I've found three new ways to get butternut squash into my family's diet!

Butternut Squash Casserole (allrecipes.com, submitted by Valerie Moore)

Prep Time: 15 minutes
Cook Time: 1 hour
Yields: 15 servings

Ingredients:
1 butternut squash
1 cup white sugar
1 1/2 cups milk
1 tsp vanilla extract
1 pinch salt
2 tbsp all-purpose flour
3 eggs
1/4 cup margarine, melted

TOPPING
8 oz vanilla wafers, crushed
1/2 cup margarine, melted
1 cup brown sugar

Preheat oven to 425 degrees (F). Put butternut squash in the microwave and cook on high, until soft, 2-3 minutes. Cut in half, scoop out seeds and cube. Bring a large pot of water to a boil. Add squash and cook until tender, about 15 minutes. Drain and mash.

In a 9x13 inch casserole dish, combine 3 cups mashed butternut squash, white sugar, milk, vanilla extract, salt, flour, eggs and 1/4 cup melted margarine. Bake in preheated oven for 45 minutes, or until set.

In a medium bowl, combine crushed vanilla wafers, 1/2 cup melted margarine, and brown sugar. Crumble over top of cooked casserole and return to oven to brown.

Linda's Orange Chicken

You'll need:

1 1b. thinly sliced chicken breast
Italian breadcrumbs to coat chicken
3 tbs. soy sauce
1-2 tbs. hot sauce
1 clove garlic, pressed
1/4 cup orange juice
1 bundle broccoli
1 cup rice
2-3 tbs. vegetable oil

Start to steam one cup of rice (when steamer indicates ready, might want to add dollup of butter to melt)

After slicing chicken, cover pieces in breadcrumbs (I figure 7 pcs. per serving).
Cover pan w/vegetable oil, turn on to medium heat. Once starts to sizzle, add chicken, and scatter pressed garlic clove. Add couple dashes of soy sauce and hot sauce. After several minutes, when fully browned, flip over chicken. When done, add 1/4 cup orange juice.

At same time, bring 1/2 pot water to boil (unless you have a second steamer, and want to steam broccoli, would be nice to keep crunchy). Cut broccoli florets, discard rest. Boil florets for 2-3 minutes ONLY, to still keep somewhat crunchy texture. Drain water and add florets to pan with chicken and stir. Serve alongside rice, and you can use the juice to spoon over rice for added orange kick.

Happy Thanksgiving!

Happy Thanksgiving to all! How was everyone's holiday?

My mom, two of my brothers-in-law and my future sister-in-law came over; Mike cooked up two turkey breasts and we made tons of sides. I tried out a Kraft potato salad recipe that their test kitchen e-mailed out as a healthy makeover and it came out awesome - have to report on the site. The butternut squash and apples recipe I posted from Self came out very tasty, but I would recommend boiling the squash after dicing it just to soften it a bit; it was a little firm even after browning it in the oven for 15 minutes and then cooking it an additional five in the maple syrup/red wine vinegar sauce that you add on.

So very stuffed. Urp...

All Recipes

It's not full of expertly tested gourmet recipes, but Allrecipes.com, has a huge database, and is good for finding something specific that Martha might not have, or for just basic advice about something you've never made before.

Pies

I don't think I'm going to be able to help myself from overdoing it on the pies tonight. I'm planning a pumpkin and apple, and may not be able to resist trying to make the lemon-lime merangue. The biggest pain will be making the crusts, I've come around to the thought that making your own pie crust is not so bad, and they actually taste a little better.

Cran-raspberry sauce

This is a favorite Thanksgiving side in my family, and it's good with ice cream too.

1 Package fresh cranberries
1 cup sugar
3/4 cup water
1 bag frozen raspberries

Boil the water in a large pot. Disolve sugar in water and return to a boil. Add the cranberries and simmer approximately 10 minutes until most of the berries have burst. Remove from heat and stir in the raspberries. Cool at least 1 hour. Sauce will thicken.

Chocolate Orange Torte

Another one of Real Simple's "Fake It, Don't Make It" recipes...

1 2 oz. slivered almonds
4 oranges (or sub 1 1/2 cup oj, and use 1 orange for zest for flavor/garnish)
1 chocolate cake mix (they suggest double chocolate muffin mix, like Ghiradelli's)
1 cup sugar

Prepare muffix mix/cake as directed, but substitute 3/4 cup of orange juice for water, and blend in almonds and zest. Bake 25 minutes or until knife comes out clean.

In a small saucepan, combine sugar and remaining 3/4 cup oj. Simmer, until slightly thickened, about 10 minutes. To serve, spoon over torte and garnish w/zest.

Black Bean Soup

Got this from Real Simple (from the 'Fake It, Don't Make It' files, filling as a meal, and good for all you vegetarians...

Yummy on a cold day, and no time to make.

Jar salsa
Jar black beans
1 can chicken broth (is suggested, however, I didn't use, still tastes great!)
Sour cream

Heat salsa in pan. Stir in beans (and broth,if desired). Simmer for 15 minutes. Serve with a dollup of sour cream.

(Recipe also called for a squeeze of lime when simmering, to cut down on pastiness of beans.)

Maple Bourbon Pecan Pie

This recipe I found years ago in a Martha Stewart magazine (I had to look at advertising on back of page, I'd forgotten!) I am not including info on making the crust here, unless you're interested (they talk about cutting out leaves.) I use the Pilsbury freezable ready to roll pie dough, works fine, saves you a few steps.

1 cup sugar
4 tablespoons butter, melted
4 large whole eggs, plus 1 egg yolk
1 cup plus 2 tablespoons dark corn syrup
1/2 cup maple syrup

(I cheat above two ingredients here and use all Login Cabin, or mix up real maple syrup with some Log Cabin, I don't bother with buying corn syrup)

2 tablespoons bourbon or dark rum (I go bourbon)
1 teaspoon pure vanilla extract
1 1/2 cups pecan halves
whipped cream (optional)

Lube up pie dish (i use copious amounts of butter), and place down pie shell.

Heat oven to 400. In a medium bowl, whisk together sugar, butter, 4 whole eggs, corn syrup/ maple syrup, bourbon, and vanilla. Add in pecan halves. Pour filling into pie shell, arrange.

Score outer rim of pie. Beat one egg yolk, and brush over hatch marks.

Chill pie for 30 minutes.

Bake 15 minutes, then reduce heat to 350. Bake until knife tip comes out clean, about 1 hour 15 minutes. Serve warm or at room temperature.

Chicken Po' Boys

This is a recipe I copied down from some fireman that was on the Tony Danza show last year (I know, chuckle, chuckle), but these sandwiches are pretty alright...

I preface this and all other of my recipe entries by admitting that I am a bit of a slob, not always super strict on instructions of ingredients...

21/2 lbs chicken breast, cut up-I think makes about five sandwiches?


Rub for chicken
1 tsp oregano
1/2 cup olive oil
chile powder
1 tsp cumin
1 tsp cayenne pepper


rub it on the chicken and cook in the pan, about 7 minutes each side.


Then, in separate bowl, mince

1 bundle cilantro ( I forget what you say about cilantro-when I say bundle, I don't mean all of it, just one of the smaller bundles that are a part of it...)
couple dashes hot sauce
1/2 cup mayonaise
mix it up for spread on the bread

Holiday Planning?

It's been quiet over here... anyone planning food or fun for the holidays? We've just bought some Thanksgiving window clings for the boys to have fun with; I'm pondering recipes to make - trying out that butternut squash and apples recipe soon to see if it will be a hit or miss for Thanksgiving. Anyone else out there?

Linda, Lauren, did you get the invite to join the team so you can post?

Another one from November 2005 SELF!

Self's Healthy Plate section has apple-based recipes from spa-food chefs. I'm thinking of adding this one to my Sheridan Holiday Bonanza repertoire:

Roasted Butternut Squash With Apples
Scott Uehlein, corporate chef at Canyon Ranch Spa, Tucson, Arizona
Serves 4

* 1 lb butternut squash peeled, seeded and cubed
* 1 tsp canola oil
* 1 1/2 tsp pumpkin-pie spice mix
* 1/4 cup red wine vinegar
* 1/4 cup maple syrup
* 2 Granny Smith apples, cored and cut into 1/2-inch cubes
* 1/4 cup chopped pecans

Heat oven to 400 deg. Mix squash with oil in a bowl. Add spice mix; toss. Spread squash on an ungreased baking sheet; bake 15 minutes or until squash turns golden brown at the edges. In a bowl, mix vinegar and syrup; pour over squash. Bake 5 minutes. Combine apples, pecans, and squash in a bowl. Let cool, serve.

Nutrition per serving: 203 calories, 6.5g fat, 39g carbohydrates, 1.9g protein, 3.7g fiber

Make Eggs Exciting!

Got this one from Self Magazine; I'm posting it here before I give the magazine away and smack myself on the head for remembering after the fact.

- Crack 4 eggs into invidiual custard cups.
- Top each egg with 1 tbsp grated Gruyere. Microwave together 2 minutes on high.
- Microwave 1/2 cup chunky marinara for 30 seconds; spoon 2 tbsp onto each egg.
- Garnish with 1 tbsp Gruyere divided among the cups; sprinkle with parsley.
- Serve 2 eggs per person with 1 slice low-call whole-grain toast. Eggscellent!

If anyone gives this a shot before I do, let me know how it tastes.

Feel Like Baking

I really feel like baking tonight, but I seem to be out of supplies. No eggs left...

I'm going to go hit the cookbooks and figure out if there's anything I can make with some flour, and sugar...

Cookbooks...

Does anyone else think that the sign of a good cookbook is one that's had the hell beaten out of it? I am looking through my cookbooks for some healthy inspiration, and all the best cookbooks, the ones I refer to most, have crumpled pages from where something spilled and dried on it, stains from the recipe's ingredients I was using as I refered to it... it actually makes me smile.

I was having a similar conversation about books with a friend today, saying that a 'loved' book is like the story of the Velveteen Rabbit, where the rabbit is 'loved' once his features are worn off by the constant holding and coddling by a kid. To me, a book that's loved is in good shape, not abused, but it's been read. The paperback is soft, not stiff; the spine is creased from pressing it into a mattress on countless nights where you've been reading 'just one more page' under the covers well past your bedtime. Hardcovers fall open to your favorite section of the book easily.

Anyway. Cookbook Du Jour is "The Can Opener Gourmet" by Laura Karr, and these recipes are great - and easily put together with kitchen staples. This Chicken Piccata recipe is amazingly easy and tasty. No nutrition info on this one unfortunately, but you can get an idea of Weight Watchers Points if you look at the ingredients. Figure anywhere from 6-8 points for one serving.

* 4 boneless, skinless chicken breasts
* Salt
* Ground black pepper
* 3 tblsp butter or oil (give or take, for sauteeing)
* 3 tblsp bottled lemon juice
* 1/2 tsp garlic powder
* one 7-oz can sliced mushrooms, drained (4 oz net weight) (optional)
* 2 tblsp capers, drained

Salt and pepper the chicken breasts to taste. Saute the breasts in the butter or oil, lemon juice, garlic powder, and mushrooms (if using) until brown. The chicken is done when it is no longer pink and the juices run clear when pierced.

After the chicken is thoroughly cooked, remove it from the heat.

Place the chicken on paltes with the mushroom s and cooking juices, then sprinkle a few capers (about 1/2 tblsp) over the top of each. Serve immediately. Serves 4.

I'll usually throw a quick side dish, like a Rice-a-Roni or Pasta Roni type of thing, together really quickly and add a veggie - stringbeans could go really well here and they're not a lot of work if you just give them a quick steam and throw some slivered almonds on top of 'em when they're ready.

Rice, Broccoli & Cheese Cups

So I'm thinking of trying this one out, from my new favorite magazine, Kraft Food & Family.

Prep: 5 min. Total: 30 min.

1 cup white rice, uncooked
1 cup chicken broth (probably can substitute veggie broth for veggie friends)
1 1/2 cups frozen chopped broccoli, thawed, drained
2/3 cup shredded mozzarella cheese
1/4 cup Ranch dressing
2 eggs, lightly beaten

Preheat oven to 350 degrees. Prepare rice as directed on package, substituting chicken broth for the water. Place cooked rice in large mixing bowl; cool slightly. Stir in remaining ingredients until well blended.

Spoon mixture evenly into 8 greased muffin cups. Bake 25 mins. or until lightly browned.

Makes 8 servings.

Save 1.5g fat and 70mg sodium per servings by substituting brown rice, low sodium chicken broth, and light ranch reduced fat dressing.

I'll try this one out, let you know how it comes out.

Kraft Food & Family

Has anyone checked out the Kraft Foods website? They offer a magazine and e-mail for their Food & Family recipes - I got an actual magazine in the mail with about 50 recipes! Highly recommend checking out the site. For mothers like myself who feel powerless to pack a healthy lunch that doesn't include peanut butter & jelly, there are some fun ideas this time around. Heck, if you feel powerless to pack yourself a healthy lunch that doesn't include peanut butter & jelly, these are fun options!

- Pinwheel Bites - 1 slice whole wheat bread, crust removed, 1 tbsp Miracle Whip dressing (I've never actually had Miracle Whip - can I just use mayo? Anyone know?), 3 slices oven roasted turkey breast, 1 slice cheese. Flatten bread with a rolling pin, top with fillings. Roll up tightly, cut crosswise into 4 pinwheels. Stack 'em on top of each other and wrap in plastic wrap.

- Wrap & Roll Tortilla - Flour tortilla, 1 slice cheese, 3 slices oven roasted turkey breast, 1 lettuce leaf, 2 tbsp ranch dressing (I use fat-free, but hey - knock yourself out if you don't). Prepare tortilla, wrap tightly in plastic wrap. Place dressing in small resealable bag for dipping. (I love those itty bitty resealable plastic containers for stuff like this.)

- Lunchbag Cereal - 1 cup cereal (duh!), 1/4 cup raisins, 1 8 0z carton low fat milk (or to taste, that's a lot of milk for me - I likes my cereal crunchy). Place cereal and raisins in a round plastic bowl with sealable lid. Include a plastic spoon. Voila!

- Sandwich Puzzle - 2 slices whole wheat bread, 2 tbsp cream cheese spread, 1 tbsp jam/preserves. Use a cookie cutter to cut shape into corner of sandwich. Cut lines away from shape to create separate pieces. Pack pieces in a plastic container with a sealable lid. (Heck, you can use peanut butter & jelly for this!)

So now that I've got to get seriously back on Weight Watchers - suffice to say the current size is starting to feel snug - I think I'll be incorporating some of these ideas into my own lunchbox.

Verify!

Due to the ridiculous number of spam comments that have been appearing lately, I've turned on the verification button. I'm sorry, I know it's a pain, but please - don't let this hinder you from posting. I just get crazy seeing all these other stupid comments. You spam-masters all suck and should have premature hair loss.

Holidays are a-Coming!

So Halloween is past, and we're in November. Which means when I blink, it'll be Christmas Eve. Shall we start talking holiday cooking/baking/decorating/fun and cheap holiday gifts to make and give?

I think for a bunch of us, the holidays will be tight - I'm all about the fuzzy scarf gift this year. Get some fun Lion Brand Fun Fur for $5 a skein and knit a scarf. Put it in a cute container from Pearl River for $1.50, and viola - Merry Christmas.

Anyone? Anyone? Bueller?