Source: Refrigerator Oatmeal
This recipe came directly from a sticker on the squash, although I didn’t use all the ingredients they recommended. Their instructions were to preheat the oven to 400 degrees, cut the squash in half lengthwise. Remove seeds, then bake cut-side down in a shallow pan. Test with fork. Remove and sprinkle with salt and brown sugar, then bake until golden brown. They suggest that the squash can be mashed, drizzled with butter, honey or syrup. ~From Stauffer Huling Farms.
I personally think that the squash is sweet enough on its own and does not need any more sweeteners or calories. I kept it real simple.
2 T Olive oil
1 T Butter
Salt & Pepper to taste
The hardest part of this recipe, for me, is cutting the squash, as it is very hard-skinned. I used a large chef’s knife, but you need to be careful. I guess that is the mother in me talking… I put the Olive oil on the bottom of a large baking pan. For this recipe, I used the Pampered Chef stone pan. I then placed the squash cut side down in the pan.
I baked it at 400 degrees for about 35 minutes, and it seemed to be cooking a little too fast, so I turned the oven down to 360 degrees and baked it for about 15 minutes more. This is what it looked like when it was done.
I scooped out the squash from the skin, and placed it in a mixing bowl. I added the butter, salt, and pepper and lightly mashed it. My husband said it tasted like sweet potatoes. Go ahead and add the sweetener if you like, but I think it is good just the way nature made it.
Enjoy the great Fall weather! ~Nancy
Sugar snap peas, ends snipped
1-2 T. Olive oil
Juice of 1/2 lemon
A sprinkling of Ground Coriander
Salt & pepper to taste
Since the carrots would take longer to cook than the peas, I steamed them in the microwave at 70% power for about 6 minutes. Then I mixed all ingredients together in a mixing bowl. Using a straining spoon to eliminate the excess liquid, I transferred the mixture to a grill basket, and cooked it on low heat, turning it often, until it was browned, maybe 15 -20 minutes.
I’m going to try to keep the grill going as long as I can before Old Man Winter comes along. ~Enjoy, Nancy
I hope everyone is enjoying the last weekend of Summer. I can’t believe it’s over already 😦 Anyway, I wanted to share my chicken noodle soup recipe with you. I make it all year round, not just in the cooler months. It’s one of my favorites. I add lots of vegetables to make it filled with nutrients.
1 1/2 c. carrot, chopped
1 c. celery, chopped
1/2 onion or 1 large shallot, diced
1 T. olive or canola oil
32 oz. lower sodium chicken stock
8 oz. vegetable stock
3/4 c. water
1 tomato, chopped
1/2 bag fresh spinach, coarsely chopped
1 cooked chicken breast, diced or 1/2 lb. ground chicken, cooked
1 c. egg noodles (No Yolks brand stays nice and firm)
First, I sauteed the carrots and celery in the oil, for about 10 minutes, then added the shallot for a few minutes.
Then, I added the chicken & vegetable stocks and water.
I added the diced tomato and cooked ground chicken to the soup. I chopped the spinach and put it aside.
I cooked the soup for about 20 minutes, then added the noodles and spinach.
I continued to cook for another 15 minutes, and it was ready to be served. It makes about 4 servings. Bon appetit!
Thanks to the labor workers who helped to get our work benefits, and make our work places safer. ~Nancy
This one is fast and easy. I needed a break after cooking all weekend.
pre-made pizza shells
pizza sauce (in the pasta section)
sun-dried tomatoes, chopped
I used a cookie sheet to prepare the pies for the oven. I layered the pies with sauce, oregano, garlic powder, and cheese.
I added the chopped mushrooms and sun-dried tomatoes.
I baked them directly on the oven grates for a crispy crust, according to the package directions, which in this case, was 425 degrees for 10 minutes. Yum! ~Nancy
This one is so easy and yummy 🙂
zucchini or squash
Preheat the grill for about 15 minutes at high heat. Wash the zucchini, then slice it to about 1/2 inch slices.
Drizzle with olive oil. Add salt and pepper to taste, and you’re ready for the grill. If you don’t have a grill you can easily use a grill pan on the stove top.
I tried to alternate the position, so I could get nice grill marks, but it’s not really that important. I turned them about every 5 minutes, and total cook time was about 20 minutes.
Enjoy the rest of your summer! Here at my house, the leaves are starting to fall from the trees already 😦 ~Nancy
Long before I learned how to cook, I was a baker. And the strange thing about that was, I never had a sweet tooth. So I would bake and then give it away or take it to work, where my co-workers complained I would make them fat.
I told my husband I wouldn’t be baking banana bread again until the fall because it makes the house too hot, but when I see bananas like this, they just scream banana bread. I adapted this recipe from one that I found on AllRecipes.com
1/2 c. butter, softened
1 c. sugar
2 medium ripe bananas, mashed
1/4 c. milk
2 c. flour
1 t. baking powder
1/2 t. baking soda
1/2 c. mini chocolate chips
1/2 c. toasted almond pieces
First, I mixed the butter and sugar. Then, I added the rest of the wet ingredients and mixed it together.
Next, in a separate bowl, I mixed the dry ingredients, and added them in, a little at a time, to the wet mixture. Last, I added the chocolate chips and almond slices.
I put the mixture in a bread loaf pan, and baked it at 325 degrees for 55 minutes. Since everyone’s ovens vary a bit, I would start checking it at about 45 minutes to see if it is done. In case you do not know how to check a baked good to see if it is done, you stick a toothpick into the center. If it comes out clean, it’s done. If it doesn’t come out clean, it needs more time to bake.
Because of the name of the blog, I figured it was about time I put something “sweet” on the blog. With all the butter, this is definitely not on my diet, but we all need a treat every now and then. Enjoy! ~Nancy