Category Archives: Cooking

Butternut Delicious

Once upon a time my friend Lizzy came over and together we whipped up this simple and delicious meal from what I had around and her giant butternut squash. It’s become a staple of my dinnertime favorites and L could eat it every night. It’s awesome because it’s vegan and wheat free, neither of which our family is but it’s nice to have that. We usually crumble some goat cheese on top but it’s totally not necessary. L and I are just dairy fiends, Mike not so much… That’s good for some protein too, you could also crumble a bit of firm tofu.

Butternut Delicious Pasta

Peeled & chopped medium butternut squash, handful fresh sage chopped, 5-10 peeled garlic cloves, extra virgin olive oil, sprinkle of salt, trader joe’s brown rice penne pasta, goat cheese

In a roasting pan combine squash, garlic, sage, salt and olive oil, toss to mix then put in a 400 degree oven for about 30 minutes. After 15 mins toss it around to make sure it’s all cooking well and doesn’t burn, keep checking. It’ll be soft (but not too mushy) and slightly caramelized, add more oil if it looks too dry. In the meantime cook your pasta till it’s al dente, drain and add a smidge of olive oil to keep it from sticking together. Mix your delicious aromatic garlicky sage squash in with your pasta. Put in bowls, top with goat cheese, serve with a green salad perhaps.

An easy peasy, gourmet tasting meal that kids and grown ups will love.

I forgot about the garlic this time and only remembered when I was combining the pasta. It was pretty good without it, and if you have kids who really don’t like garlic it’ll be ok. Roasted garlic however is so mellow and lovely you might just give it a chance and see what happens. As for the pasta, I’ve had some pretty gross wheat free & whole wheat pasta’s in my time but I can’t say enough good things about the Trader Joe’s Brown Rice Penne Pasta. If you cook it right it’s just perfect, chewy with a little bite. I also like their whole wheat fusilli, although the whole wheat & brown rice spaghetti, not so much.

The changing of the seasons makes me want to roast everything! Do you have some favorite easy, healthy and delicious roasted recipes? I’d love to know all about it!

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Summer Days

Summer is upon us, nothing better than waffles, greek yogurt and berries for every meal! The blueberries & strawberries are from the farmers market. But the mulberries are fresh picked from a tree near our house. I love wild city fruit trees! The waffles are adapted from  Moosewood Restaurant “New Classics”

Whole Grain Waffles

Mix 1 3/4 cups whole wheat pastry flour, 1tbs baking powder, 1/2tsp baking soda, 1tsp salt, 1/2 c corn flour, 1/2 oats, with 2 eggs, 1 1/2 cups milk (I used unsweetened soy), 1 tbs vegetable oil & assorted fruit chopped if you like. Put in your waffle maker & presto, delicious healthy breakfast, lunch & dinner!

These are great for hot summer days when cooking just seems awful, our plug in waffle maker cooks well but doesn’t give off much outside heat.E also loves making waffles like no other… hopefully with some cherry “lollypops” too.

Hope you’re staying somewhat cool during this mini heat wave we’re feeling in Philadelphia. Now to find an open fire hydrant 😉

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Cooking and Cookies

This is not a food blog, and I have some amazing cooking moments and some very mediocre ones. That said, when I’m feeling it I really love to cook. It wasn’t always that way. I lived off of cereal, pop-tarts and when I was feeling healthy salad-in-a-bag for too many years (with a little pizza & box mac & cheese thrown in). Cooking with no recipe (and with a recipe too!), made me feel very nervous. In my late 20s I determined to  eat healthier, and when I pregnant I was an organic whole foods, no sugar, no caffeine loving freak. Since becoming a Mama I’ve found a good balance of whole foods,  trader joes convenience foods and going out to eat,  along with a lovely cup or two of caffeinated coffee. My best friend was always an amazing cook and once told me that her trick was a laid back attitude,  cooking  was no big deal. No big deal?!  But I tried it, just having a laid back attitude toward cooking… and it worked! Not always… I think baking is a little tougher in that realm and I still love following recipes, but I don’t have to.

This is what L and I made last night. A great joy I have is that I do have a laid back attitude cooking with a 3 year old (which can be challanging in it’s own right), and she loves to cook. The cookies are based on the wholesome oatmeal raisin cookies from Moosewood Restaurant New Classics, a favorite book. I tried to make them even more wholesome with some apples and walnuts and maple syrup. I love the timer on my stove, I wish I didn’t forget to use it so much. Sad to say the cookies I made turned out a little singed on the bottom. Totally edible and delicious, though L did ask why the cookies were burnt then proceed to scarf down two.  Oh well, I recommend checking your cookies often…

Wholesome Apple, Walnut Oat Cookies

1/2 Cup Butter, 1/2 cup maple syrup, 1 pastured egg, 1 teaspoon vanilla, 1 1/4 cup rolled oats, 1/2 cup whole wheat pastry flour, 1/2 cup oat bran, 1-2 tablespoons cinnamon, 1/2teaspoon baking powder, 1/2 teaspoon baking soda, lg handful raisins, lg handful semi-sweet chocolate chips, lg handful chopped walnuts, 1 lg finely chopped organic apple

Pre-heat your oven to 350 and line some  cookie sheets with parchment paper.

Mix wet ingredients together. Mix dry ingredients together. Then combine the two. Add raisins, chocolate chips, walnuts & apple.

Bake for 15 minutes? Set your timer!

When they come out you will want to eat them, if you can resist the urge it’s better. They’re more delicious when they are slightly cool.

Happy eating! Do you have any wholesome cookie recipes to share? Preferably containing oats? I can’t get enough!

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