Macaroni and Cheese with Butternut Squash
I pulled this recipe from the archives the last time we had squash puree. My husband and I really enjoyed it but my kids weren't fooled by the "yellow" cheese (puree). Maybe you'll have better luck than I did! Adapted slightly from MarthaStewart.com
About 3 cups of pureed butternut squash (from 1 small Butternut squash)
1 cup chicken stock, skimmed of fat
1 1/2 cups milk (non fat just fine here)
Pinch of freshly grated nutmeg
Pinch of cayenne pepper (more for more punch)
3/4 teaspoon coarse salt
Freshly ground black pepper
1 pound elbow macaroni
4 ounces extra-sharp cheddar cheese, finely grated (about 1 cup)
4 tablespoons Parmesan cheese, finely grated (1 ounce)
2 tablespoons fine breadcrumbs
1 teaspoon olive oil
1/2 cup part-skim ricotta cheese or cottage cheese
Bring a large pot of water to a boil. Add noodles; cook until al dente according to package instructions, about 8 minutes. Drain, and transfer to a large bowl. While the water is boiling mix the squash puree with nutmeg, cayenne, and salt, and season with black pepper. Stir to combine. Taste to adjust seasonings. Stir the squash mixture, cheddar, ricotta, and 2 tablespoons Parmesan into the bowl of cooked elbow noodles.
Lightly coat a 9-inch square baking dish (4 inches deep) with cooking spray. Transfer noodle mixture to dish. In a small bowl, combine breadcrumbs, remaining 2 tablespoons Parmesan, and oil; sprinkle evenly over noodle mixture.
Cover with foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 30 to 40 minutes more. Serve immediately.
Turnip and Potato Patties Recipe
Here's a great recipe for turnips that may turn you into a turnip lover! Recipe from Gourmet Magazine.
1/2 pound turnips, peeled and cut into 1/4 inch cubes (about 1 1/3 cups)
6 oz potato, peeled and cut into 1/2 inch cubes (about 1 cup)
2 1/2 tbsp thinly sliced scallion greens
1 egg, beaten lightly
1/4 cup flour
Grapeseed oil, peanut oil, or canola oil (high smoke point vegetable oils)
Salt and pepper
In a large saucepan of boiling salted water, cook the turnip and potato cubes for 15-17 minutes, until they are tender, and drain. In a bowl, mash them with a fork and stir in the scallions, egg, flour, and salt and pepper to taste.
Coat the bottom of a large, heavy bottomed skilled with about 1/4 inch oil. Heat the pan on medium-high heat until the surface of the oil begins to shimmer, but not smoke. Spoon 1/4 cup mounds of the batter into the pan, flattening them into 1/2 inch thick patties with the back of a spatula. Fry the patties until they are golden, turning them once, about 4 minutes on each side. Transfer the patties to paper towels to drain off excess oil.
Ginger-Glazed Turnips, Carrots, and Chestnuts
I tried something new last week with this recipe- maybe you're ready for a new skill as well? This classic technique of covering simmering vegetables with a parchment-paper round (known as a cartouche) yeilds perfectly moist, evenly cooked pieces. The glaze takes some of the "bite" away from the turnip.
1 1/2 pounds turnips, peeled, cut into 1x1 inch strips
1 pound carrots, peeled, thinly sliced on a diagnoal
12 tbsp (1 1/2 sticks) unsalted butter, cut into 1 inch pieces, divided
1/2 cup packed light brown sugar
1 2-inch piece ginger, peeled, very thinly sliced
Kosher salt, freshly ground pepper
1 cup shelled roasted chestnuts from a jar
2 tbsp minced assorted herbs (such as flat-leaf parsley, tarragon, and chives)
Cut a 12 inch round of parchment paper; snip a hole about the size of a quarter in the center of round. Combine turnips, carrots, 8 tbsp butter, brown sugar, and ginger in a 12 inch skillet. Season with salt and pepper. Rest parchment paper on top of vegetables (don't cover with lid).
Simmer over medium-high heat until vegetables are crisp-tender, about 5 minutes. Discard parchment; add remaining 4 tbsp butter and chestnuts. Simmer, swirling pan often, until a glaze forms, 8-10 minutes. Season with salt and pepper. Transfer to a large bowl. Serve, garnished with herbs.
Stuffed Cabbage Rolls
These stuffed cabbage rolls make for a hearty meal, impress guests, are beautiful on the table, and are so easily served and shared. I highly recommend this recipe, even if you've never tried stuffing anything (much less cabbage) before.
3/4 – 1 lb lean ground beef or pork
2 carrots, shredded
1 cup cooked brown rice
4-5 garlic cloves, finely minced or grated on a microplane zester
2 tablespoons ginger, finely minced or grated on a microplane zester
1 small onion, minced
3 tablespoons low sodium tamari (or soy sauce)
2 tablespoons toasted sesame oil
1 – 2 splashes rice vinegar
1 teaspoon chili sauce or pinch red pepper flakes, optional
salt and pepper, to taste
leaves from 1 head of Napa cabbage
Preheat your oven to 400 degrees.
In a large mixing bowl, prepare your filling by combining your beef or pork, carrots, rice, garlic, ginger, onion, tamari (or soy sauce), sesame oil, chili sauce or red pepper flakes (optional) and a pinch of salt and black pepper.
Take the leaves from your cabbage and roll with a rolling pin to make leaves more pliable. Small leaves work just as well as big ones - use two small leaves with ends overlapping before rolling up with the filling. Add filling to your leaves and tightly and carefully roll up and place side by side in a large baking dish. Pour 1 cup of water over rolls and cover with aluminum foil. Bake in your preheated oven for about 30-35 minutes or until completely cooked through. Serve with juices from baking dish and additional chili sauce.
Time saving tip: Prepare rolls ahead of time (without water) and refrigerate until ready for baking.
Butternut Squash Pizza
This is a yummy way to use your squash puree. Feel free to add in any veggies!
1/2 bag butternut squash puree, or less as desired
1 1/2 tsp nutmeg
1 tbsp olive oil
2 medium yellow onions, thinly sliced
3/4 cup grated lowfat Romano
1 1/2 cups grated lowfat fontina
1/4 cup chopped fresh parsley
Mix squash puree with salt, pepper, and nutmeg. Heat oil in a medium-sized pot over medium heat and sauté onions until light brown. Remove from heat and cool. Season with salt. In a separate bowl, mix cheeses. Prep crust. Spread 1/8 cheese mixture over dough and top with onions. Top with dollops of squash; sprinkle with parsley and remaining cheese. Cook at 425F for 12-14 minutes until cheese is bubbly.
Oatmeal Pancakes with Wild Blueberry Sauce
This is my favorite pancake recipe of all time! When I'm feeling really ambitious I make a double batch of these healthy pancakes and freeze the leftovers for a quick breakfast.
1 1/2 cups rolled oats
1 cup buttermilk, low fat OK
1 1/2 cup whole-wheat flour
1/4 cup sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
2 egg whites
1 1/2 cups milk, low fat OK
2 cups frozen wild blueberries
1/4 cup sugar
1 tbsp fresh lemon juice
1/4 tsp cinnamon
Soak oats and buttermilk in a small bowl for 15 minutes. Combine flours, sugar, baking soda, baking powder, salt and cinnamon in a medium bowl. Whisk the eggs together with the egg whites in a small bowl, and add in the milk. Add the dry ingredients to the wet ingredients, and stir.
Heat a nonstick skillet over medium-high heat, and coat with cooking spray. Pour about 1/2 cup better per pancake onto hot skillet, and cook 2 minutes or until tops are covered with bubbles and edges look cooked. Flip and cook 2 minutes or until bottoms are lightly browned. Transfer to a plate; keep warm. Cook remaining batter in batches.
Meanwhile, combine blueberries, sugar, and lemon juice in a medium saucepan. Cook over medium heat until berries pop. Stir in cinnamon. Spoon blueberry sauce over pancakes; serve.