Butternut Squash Orecchiette with Ricotta

 Another winner on our quest to cook with squash. We don't eat many meatless dishes but this one kept us full and satisfied for the evening.

For those who haven't had experience with cutting up squash, they can be a bit tricky. The butternut squash is easiest peeled first with a vegetable peeler and, then, sliced in half lengthwise. Scoop out the pulp and seeds, and cut it up. 

Butternut Squash Orecchiette with Ricotta

1 butternut squash cut up into bite size pieces

1 yellow onion, sliced into 1/2 inch pieces

4 cloves of garlic, sliced thinly 

about 20 fresh sage leaves

olive oil

1 lb. orecchiette

15 oz. whole milk ricotta

salt and pepper

Preheat oven to 450 degrees F. Place butternut squash, onion, garlic and sage on a baking sheet. Drizzle with olive oil and mix to coat. Cook for 40 minutes, stirring a couple times.

Cook orecchiette al dente in a pot of boiling water. Reserve about 1/2 c. of pasta water and dispose of the rest after cooking. 

Place cooked orecchiette with pasta water into a large bowl. Mix well with ricotta cheese. Stir in roasted veggies and sage with the pasta and cheese. Season with salt and pepper to taste.

Makes about 4 servings.

Meal Planning : Weekly Eats with Whole Parenting Family {Vol. 3}

I like trying new recipes. (I guess that is obvious since I also like to create them.) Most weeks, it works out about half old, half new recipes. I strongly suggest trying at least one, if not two new recipes a week. They don't need to be difficult. But just something to help expand your repertoire.

Always when you are thinking of trying a new recipe, read it ALL THE WAY THROUGH before you commit. Before you go grocery shopping. There may be a new skill involved that might take more time. There may be an ingredient that is too expensive, so best to substitute or move on. (I really love The Flavor Bible for substitution ideas. It is the number one book all those who love to cook should have.) It is just best to know what you are committing yourself to.

This week is heavy on the new recipes (including two I've developed myself). I suppose I felt a bit ambitious this week. Not always the norm. :)

Monday - Beef-Stuffed Acorn Squash

Tuesday - Frozen Taquitos and leftover stuffing from squash (I doubled it)

Wednesday - Butternut Squash Orechiette with Ricotta {recipe in progress...}

Thursday - Spaghetti with meat sauce and mushrooms and green beans (just basic ground beef, sauteed mushrooms and store-bought marinara -- frozen green beans)

Friday - Crockpot Pot Roast with mashed potatoes

Saturday - Chicken Cheddar Broccoli Soup with French bread

Sunday - Pepperoni Pizza {{for the birthday girl!}} (picked up pre-made pizza dough and toppings from Trader Joes)


What are you cooking this week?

Linking up with Whole Parenting Family for Weekly Eats Saturday.

Beef-Stuffed Acorn Squash

Acorn squash is one of the quintessential autumn veggies. It is a treat roasted on its own with a bit of butter and brown sugar. But make it the center of your main dish by using it as a receptacle of your protein and it can really stand out!

The nutty flesh of the squash pairs itself well with Mexican-inspired seasoning in this simple dish, easy to put together quickly on a weeknight.

The squash are roasted separately while the meat filling comes together on the stove. Finish it off with a sprinkling of cheese and a few minutes back in the oven once stuffed and you're set!

Beef-Stuffed Acorn Squash

2 acorn squash, halved with the seeds and pulp scooped out

olive oil

salt

1/2 lb ground beef

1-2 garlic cloves
1/4 c. chopped onion

1/2 c. cooked rice

1/2 c. black beans
1/4 c. crushed tomatoes
salt and pepper
1/4 t. cumin
1/4 t. oregano
dash of cayenne pepper

1/3 c. grated sharp cheddar cheese

Heat oven to 425 degrees F. Drizzle acorn squash with olive oil and sprinkle with salt. Place face down in a baking dish and bake 35-45 minutes.

While squash is baking, brown ground beef in a saucepan over medium-high heat on the stove. Add onions and garlic, cooking for another couple minutes until onions are softened. Turn heat down to low. Add in rice, beans, and tomatoes. Mix well. Then, add in spices and mix well again.

 Flip acorn squash cavity side up and fill each with a quarter of the filling. Sprinkle cheese on top and put back in the oven for about 5 minutes, until cheese is melted.

Meal Planning {Link-Up}

Mama Nell over at Whole Parenting Family has come up with a brilliant plan for all moms (and dads if you're the ones cooking) to help each other out. She's hosting a weekly link-up on Saturdays for each of us to post our meal plans for the week, complete with recipes if available. (Don't know that I'll make every week, but here's to good beginnings!)

Hopefully, this will help motivate everyone to make the effort, but it also serves as an opportunity to share recipes so that we are not all stuck in the same twenty-recipe-shuffle every week.

I love meal planning as it keeps me from overspending when I go grocery shopping (SO easy to do!) and it also appeals to my organizational heart. :)

I don't really plan breakfasts and lunches to a T like I do with dinners. We just have a few options available for each, and many lunches are simply leftovers from previous dinners. Breakfasts are usually cereal or granola with milk or yogurt. On the weekend, we typically have at least one elaborate breakfast with eggs, meat, and a baked good which I do from scratch. (Many recipes for those up here on the blog as breakfast goodies are my speciality.) If it's not leftovers, lunch will be a sandwich of some sort -- pb&j, lunch meat, or grilled cheese.

As you will see, we are currently making more of an effort to eat seasonally and incorporate more whole grains into our meals. Also, if a meal doesn't have a recipe attached, it is probably because I'm developing a recipe for it. Watch for it later on the blog!

Without further ado, here is what's up this week:

Wednesday - Pizza (with pre-made dough from Trader Joe's) with mozzarella, fresh basil, tomatoes, and chicken sausage

Thursday - Quinoa Salad with Pears, Baby Spinach, and Chick Peas in a Maple Vinaigrette served alongside grilled pork sausages

Friday - Zuppa Contadina with pork sausage and a loaf of crusty Italian bread for dipping

Saturday - bbq with friends -- pork shoulder, sides and dessert {better get on this!}

Sunday - dinner at my parents' house for my brother's birthday

Monday - tacos: typically, ground beef using this recipe for homemade taco seasoning (will never go back to the high sodium pre-packaged stuff) in hard shell corn tortillas served with refried black beans, grated cheddar cheese, guac, lettuce, tomatoes, radishes, salsa and hot sauce

Tuesday - Roasted Stuffed Acorn Squash {recipe in progress...}

Wednesday - Nutty Barley Salad served with chicken apple chardonnay sausages

Placer Grown's Crop-to-Tabletop

Every person of goodwill is called to responsible stewardship. An important part of that stewardship, we find, is supporting our local community. By keeping things close to home, we both use the resources close at hand and support those whose livelihood depends on those products being sold here.

A blurry photo of my dining companions.

Our family is striving to implement this more and more into our lifestyle. One of the ways in which we do this, is by patronizing local farmers at our weekly Farmers' Market.

Recently, the non-profit in charge of the local markets here, Foothill Farmers' Market, teamed up with Placer Grown, a non-profit that encourages the public to buy local. For the first time this year, Placer Grown hosted a Crop-to-Tabletop dinner that was held this past weekend at the Twin Peaks Orchard in Newcastle, California. Dishes were made from fresh produce and livestock brought straight from the local farms to our tables.

A local winery and brewery were also present for some delightful sipping. (Although, sadly, we didn't bring cash so were unable to partake of the drinks, but our table mates certainly attested to its great taste!)

Each place was set with a tiny mason jar filled with pistachios. An epi baguette resembling fall leaves was provided alongside a bowl of olive oil for dipping.

After taking a moment to thank the local farmers and volunteers who had made the food, we indulged in a vast array of seasonal dishes which hit the spot on that warm, autumnal evening.

The dishes included baby arugula and kale with angelino plums, mandarin mustard vinagrette and goat feta; tomato salad with red onion, jimmy nardello peppers, basil and balsamic; curry roasted winter squash with fuyu persimmons, pistachio, caper and dried fruit chutney; roasted potatoes with garlic and herbs; grilled beef tri tip shoulder clod with cow camp rub; grilled chicken with mandarin orange grill sauce; and grilled pork Italian sausage with pickled mustard seeds.

My husband and I were huge fans of the winter squash. What a unique flavor combination! The curry was a wonderful complement to the nutty flavor of the squash. The tri tip was seared to perfection. The salad, another unique flavor combo, almost made me ditch the rest of the food for another plateful. Almost.

The evening was topped off with a sour cream apple cake adorned with a dollop of creme chantilly. It was perfectly light, essential for our already-full stomachs.

It was hard to leave such a pleasant evening. Al fresco dining under candlelit tables, accompanied by the wonderful sounds of a three-piece band, our bellies filled with every good thing.

Applesauce Pork Chops

Enjoying the bounty of the season, we've begun to cook with apples here like we may never see the likes of them again. It always feels like that when something comes into season. I feel as if I must celebrate it in the kitchen in as many ways and as often as possible.

I love savory dishes using sweet additions. Apples are an especially good pairing with meat. Pork and apples certainly make a good marriage. And don't forget about chicken too.

This dish comes together in about 20 minutes.

Applesauce Pork Chops

3-4 pork chops, about 2 lbs.

salt and pepper, to season

4 apples, peeled and chopped

1/2 t. cinnamon

1/8 t. nutmeg

about 1/2 c. water or apple cider to cover bottom of pan

Heat a frying pan over medium high heat. Season pork chops with salt and pepper on both sides. Cook about 6-7 minutes on one side. Flip and cover pan with a lid, cooking another 5-6 minutes. Remove pork chops and place on a plate covered with tinfoil. (Or place in a warm oven.)

After chopping apples, place them in a saucepan with enough water or cider to cover the bottom of the pan. (This prevents them from burning.) Heat on high. Cook for about 15 minutes, until apples are soft enough to smash. Remove from heat. Sprinkle cinnamon and nutmeg on top and mash with a fork or potato masher until chunky. (Or run through a blender if you prefer smoother applesauce.) 

Plate pork chops and place applesauce on top or to the side, as preferred.

Good with a side of squash. Recipe to come....

Crockpot Tri Tip

My brother, Gabe, knows how to create a good, heartwarming meal. We invited him and his girlfriend over for dinner last week and it seemed fitting to celebrate his birthday as it was only a few days before.

I asked him what he wanted to eat and he unhesitatingly requested tri-tip. And, of course, a little bacon jalapeno mac and cheese and sesame green beans on the side, finished off with a pumpkin pie. (You can't get more comfort food-esque than this, folks!)

I'm no pro on the BBQ but we wouldn't let that stop of us from enjoying a juicy piece of red meat.

Crockpot to the rescue! We had such great success that we may never place one on the grill again. It melted apart.

So easy to do, it is definitely a necessity for your autumn dinner repertoire.

Crockpot Tri Tip

2-3 lb. tri tip sirloin

2 c. beef broth

2 T. Worcestershire sauce

a few dashes of Tabasco

about 2 t. steak seasoning (enough to thoroughly cover the top of the roast)

Fill the crockpot with the beef broth, Worcestershire sauce, and Tabasco. Place sirloin into crockpot. Sprinkle steak seasoning liberally over the top. Cook on low for 8 hours (or 4 on high).

Goodness Pizza

If you haven't discovered Trader Joe's pre-made pizza dough yet, you're missing out. I've been wanting to give a handmade version a spin, but they've given me good reason to continue procrastinating. It cuts out the difficulty of kneading and rising while still making you feel as if it is homemade.

Plus, it is SO cheap!

(And, no, they are not sponsoring this post...I'm just so head-over-heels for this dough, I couldn't keep it a secret!)

At our local Trader Joe's, it comes in three flavors plain, wheat, or herb. I usually buy the herb version. Although, I warn you: if you show up later in the day, it might be gone. Others have discovered its greatness.

Be sure to follow the directions about allowing it to sit outside the bag for at least 15 minutes before attempting to roll it out. If it is still cold, it will be difficult to stretch. I typically roll it a bit on the counter with a fistful of flour to prevent sticking, then pick it up, tossing, spinning, and stretching until it fits on the pizza pan.

If you are using a pizza stone, cover it with a generous amount of cornmeal. This is vital. I didn't do this the first time and I couldn't get the pizza to come off the stone for the life of me. Bonus: it gives your crust a nice crunch.

Steve graciously named this one for me... :)

 Goodness Pizza

1 herb pizza crust

3/4 c. simple basil pesto

2 c. mozzarella cheese, grated

1/2 red bell pepper, cut into thin slices

2 sun-dried tomato chicken sausages, cut into thin slices (I used Trader Joe's brand)

10 sun-dried tomatoes, cut in half

1/3 c. crumbled goat cheese

Roll out pizza crust. Spread pesto completely over top of crust. Sprinkle with cheese, red bell pepper, chicken sausages, sun-dried tomatoes, and goat cheese.

Bake according to dough instructions.

Sweet Roasted Tomato Pasta

I've recently been inspired to try my hand at making fresh sauces for my pastas and pizzas. This idea originated from a lack of ingredients in the cupboard, but is happily becoming a habit.

My lastest pasta dish featured freshly roasted cherry tomatoes bursting with sweetness. Roasting tomatoes is an easy process and a fantastic way to unleash their fabulous flavor.

Goat cheese brought a touch of tanginess to the dish, while garlic and basil tied the flavors together. Unique, yet familiar.

Sweet Roasted Tomato Pasta

4 T. olive oil

16 oz. cherry tomatoes, rinsed

salt and pepper

2 cloves of garlic, minced

1/2 t. dried basil (or 1 T. freshly minced basil)

1 t. salt

1/2 t. pepper

1 lb. pasta (I used a fancy pasta given to us as a gift, but you can use any)

2-4 oz. goat cheese, crumbled

Preheat the oven to 400 degrees F. Drizzle 2 T. of olive oil onto a baking sheet. Scatter tomatoes over the sheet. Sprinkle with salt and pepper Place in oven for about 20 minutes, or until tomatoes burst. (Some will char a bit.) About 10 minutes into baking, add garlic to unleash its flavor.

Pour into a bowl along with the other 2 tablespoons of olive oil. (The tomatoes will absorb some of the oil which is fine.) Add basil, salt and pepper, and mix well.

Cook pasta until al dente. Mix into sauce. Plate pasta and sprinkle with a generous helping of goat cheese.

I served the pasta alongside a Trader Joe's Sundried Tomato Chicken sausage. We ended up cutting them up and adding them to the pasta.

Easy as Spaghetti

These past few nights I've barely been able to muster up enough energy for eating dinner, let alone cooking it. Spaghetti is a tried-and-true lazy man's meal.

Even when I am running low on fuel, I try to dress up my spaghetti with a little more than just tomato sauce. A veggie or two and a bit of meat does just the trick. Nothing special, but it certainly fills a hungry belly well.

Just a tip or two for cooking spaghetti noodles:
Many of us have been taught that a bit of olive oil in the noodles after cooking will keep them from sticking together. While this is true, it also prevents other things from sticking to them -- like the sauce. Instead, pour your sauce on the noodles immediately or rinse them in cold water to rid them of starch (the substance which causes them to stick), and reheat when ready to eat. I find that the hot sauce is often enough to do the trick.

Turkey Spaghetti

2 T. olive oil

1/2 lb. ground turkey

2 cloves of garlic, minced

8 oz. mushrooms, chopped

1 jar of your favorite spaghetti sauce (I used Vodka sauce)

1/2 lb. spaghetti noodles

Heat oil in a pan over medium-high heat. Throw in ground turkey and cook until browned, roughly 5-7 minutes. Lower heat a bit and add mushrooms. Cook until wilted, another 5 minutes. Add in garlic, stirring around for about 1 minute. Dump sauce into pan and allow it to heat through.

While making sauce, allow your spaghetti noodles to cook.

Slow-Cooked Lamb in Red Wine with Rosemary

I know this will come as a shock to some, but I finally had my first experience with a crock pot the other day. The concept seemed a little odd and stressful to me.

But you're thinking: Isn't it supposed to be quick and easy? The perfect answer to a warm meal on a hectic evening?

Well, it is. But in my mind, I was afraid of overcooking, or worse still, undercooking. If I wasn't there to watch it, how could I be sure everything would be okay? What if it cooked so long that it was like leather when we tried to bite into it? Or what if it was as red as a nose raw with cold when we sat down for supper?

It was none of that. My anxiety was unfounded....and it appears I may have control issues. ;)

If you have any lamb lovers in your family, this is a must. Stephen is head-over-heels for lamb -- as am I -- and we try to have it as frequently as possible. This makes it just a little bit easier.

Slow-Cooked Lamb in Red Wine

2 T. olive oil

2 lamb shanks

24 pearl onions

2 medium-sized carrots, sliced

3/4 lb. crimini mushrooms, sliced

1 - 14 oz. can stewed tomatoes

2 c. red wine

5 garlic cloves, minced

1 - 2 T. fresh rosemary, minced

1 t. parsley, dried or fresh

1 t. thyme, dried or fresh

Heat olive oil in a large saucepan over medium heat. Add lamb shanks and brown on both sides, turning frequently, about 5 minutes each side.

Place pearl onions in a pot of boiling water and boil for 3 minutes. Drain water and let cool a bit. Cut ends of each onion and slide out of peel.

Place lamb and onions in crock pot.

Sautee carrots and mushrooms in pan with lamb fat for about 5 minutes. Pour into all veggies into crock pot, including tomatoes.

Put remaining ingredients into a small bowl and let marinate for 5-10 minutes. Then, pour all of the wine mixture into the crock pot.

Cook on HIGH for about an hour; reduce heat to LOW and let cook 6-7 hours.

It is done when the meat slides off the bones. (The best part!) Great with mashed potatoes to soak up all the juices.

Steak with Bleu Cheese

I rarely begin constructing my dinner menu from something as seemingly insignificant as cheese. But, then again, if you know me, cheese is anything but insignificant.

We picked up this lovely bleu cheese at a market in San Francisco recently. The blue-veined fromage begged to be served with a suitable complementary to its wonderfully rich flavor. (Although, my fiance would tell you it's just fine as is. We fought for the bowl of it while I was cooking and I won by a small margin.)

Normally, I'm not much of red meat gal but every once and a while I get a craving for it. Particularly when it is accompanied by something like sauteed mushrooms or braised onions. But my favorite garnish for a nice, juicy steak is blue cheese. The stinkier the better. 

Bleu cheese and steak simply go together. Like milk and cereal. Like ice cream and cones.

Steak with Bleu Cheese

3 - 4 pieces of top sirloin, 10-12 oz. each

4 - 6 oz. bleu cheese

2 T butter, softened

salt and pepper

Preheat oven to broil. Salt and pepper steaks and place on a broiler pan. 

Mix together bleu cheese and butter.

Place steaks under broiler for 6 minutes on each side (for medium rare). Smear bleu cheese mixture on steaks and cook an extra 30 seconds to melt cheese slightly.

Total prep and cook time for this meal is about 15 minutes. Ideal for that last-minute dinner.

A great accompaniment to the steaks are baked potatoes with your choice of toppings and a green vegetable, such as broccoli. And don't forget the red wine.