ButterNut Squash Pizza: Two Versions

Adult Version

Kid Version

I am not a squash girl.  I have to force myself to eat it because I know it is good for me.  But when I saw this recipe on Epicurious, it piqued my interest.  I thought I would give it a try.  I could always scrape the squash off and enjoy a plain cheese pizza. However, I could not get enough of this pizza. It is a little sweet contrasted by the saltiness of the cheese... yum!  I am a lover of squash now... as long as it is on pizza! Give it a try.  I promise you won't be sorry!

Butternut Squash Pizza ( Adapted from a recipe found in Self Magazine)

Whole Wheat Pizza dough ( I use trader Joes pre-made kind)
Butternut Squash
Mozzarella Cheese
Ricotta Cheese
1/2 Sweet Onion
Parsley
Salt
Nutmeg
1 T. butter

Cut the squash in half and lay squash down in a baking about 1 inch of water.  Microwave for about 10 minutes or until the squash is soft.  Once cooked, scrape the squash into a bowl and mash with a little butter and nutmeg and salt ( all to taste). Sautee onions.  Add 1 t. salt to the ricotta cheese.  Set aside.
Prepare the pizza dough by rolling out.  For an added touch, roll the dough out in corn meal.  It makes it take professional.  Run the dough with a little bit of olive oil and sprinkle some course salt on top ( a samll amount). Cover with mozz. cheese. Plop alternating scoops of squash with the ricotta all over the pizza.  Sprinkle with sauteed onions and parsley ( fresh or dried).  Bake in the oven at 400 for about 12 minutes.

Kid Version (inspired by Ryan who will not eat anything colorful!)

Prepare pizza dough.  Mix the prepared squash with the prepared ricotta.  Layer on the dough.  Sprinkle with mozzarella cheese.  Bake at 400 for 12 minutes.

If you are interested in trying the actual recipe, click here.  I bought the wrong ingredients so this is what I came up with instead. I do want to try the right way someday.

Chocolate Scones with Cinnamon Butter

Ingredients:
2 cups flour
1/2 cup unsweetened cocoa powder
1/3 cup packed light brown sugar
2 teaspoons baking powder
3/4 teaspoon baking soda
1/8 teaspoon salt
2 sticks (8 ounces) unsalted butter, 1 stick cut into pieces and 1 stick softened
1 cup semisweet chocolate chips
1 large egg
3/4 cup buttermilk
2 tablespoons granulated sugar
1/4 cup confectioners’ sugar
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon




Directions:Preheat the oven to 400° and line a baking sheet with parchment paper. In a food processor, combine the flour, cocoa powder, brown sugar, baking powder, baking soda and salt. Add the pieces of butter and pulse until coarse crumbs form. Transfer to a large bowl and stir in the chocolate chips.

In a small bowl, mix the egg with the buttermilk until just combined. Add to the dry ingredients and stir until the dough just comes together.

Divide the dough into 2 equal parts and place on the prepared baking sheet. With lightly floured hands, shape each piece into a flat, round cake about 6 inches in diameter. Using a sharp, straight-edged knife, cut each round into 6 equal wedges, leaving them in place. Sprinkle the tops with the granulated sugar and bake until firm in the center when lightly touched, 20 to 25 minutes. Transfer to a rack and let cool slightly before breaking into wedges.

In a small bowl, using a hand mixer or a fork, beat the softened butter with the confectioners’ sugar, vanilla and cinnamon until light and fluffy. Serve with the warm scones.


From Rachel Ray Mag

Tortilla Soup

This is a lot easier if you make it in 2 days.

Day One: Chicken Stock

2 cups chopped carrots

2 cups chopped celery

1 chopped onion

4-5 lbs. whole chiken (skin on, gross stuff out)

salt

2 bay leaves

8-10 cups of water

Rub the chicken with salt. Throw every thing into a big pot and let cook on med-low for 2 hours.

Remove chicken and save the meat for the soup. Strian the mixture so you are left with only broth.

Day 2: Tortilla Soup (serves 8)

8 cups of chicken stock

1 can tomato sauce

4 tsp. garlic

cumin

salt

garlic powder

1 sweet onion

1 jalepeno

chicken( plain or cilantro)

corn

oil

corn tortilla

chipotle sour cream ( the key to deliciousness)

If you want to go above and beyond you can prepare cilantro chicken by braising the already cooked chicken in 2 cups water with chopped onion, cilantro, chopped pablano chili and salt. IF you are not feeling that ambitious, jut use the plain chicken flavored with a little salt.

Throw in the onion and seeded jalepeno into a food processor. Or chop really well. Put 2 T. oil in the bottom of a big pot. Add onion/jalepeno puree. Let brown about 2 minutes. Add chicken stock, tomato sauce and spices. ( I usually just do seasoning to taste, so measurements are not exact). Add chicken and corn. Simmer for 20 minutes.

Slice corn tortillas in to thin slices. Fry with a little salt until light brown.

To make chipotle sour cream: Add 1 container of sour cream, 2 chipotle peppers in adoboe, and salt to a food processor. Mix well.

Garnishes:

Tortilla strips, cheese, chunks of avacado and chipotle sour cream

FINGER FOOD NIGHT!

The menu:

Chicken Fingers with Apricot Mustard dipping sauce ( I ate mine with just honey)

(baked) french fry medly

apples with brown sugar cream cheese

The recipies:

Chicken Fingers

Slice chicken into thin strips. 1 pint of buttermilk with 2-3 T. of honey and some salt. Let soak for at least 2 hours. Coat each strip in PLAIN bread crumbs and fry in a skillet with veggie oil.

(baked) french fries

cut up white potatos and sweet potatos into thin strips. I let mine soak in salted water for a while before baking. Drain water. Coat in olive oil, salt and pepper. Bake at 400 for about 30 mintes. Then broil on low until they look nice and golden brown.

It is good to dip the sweet potato fries in a sweet mayo dip: 1/4 c. mayo, 1 T. soy sauce and brown sugar to taste. Really, all of it is to taste, so just make it how you like it.

Apple Dip

Cream Cheese

Brown Sugar ( to taste)

Chopped walnuts

Cream in kitchen aid or with hand mixer. You will be having some "apple with your dip!"

Shredded Pork Corn Cakes = YUM!

I made this last week and it is my new favorite meal! You should make it! Click HERE for the recipie...

Blueberry Succes and Failure

The other day, I thought that it would be really good to try and make some blueberry muffins. I used a recipie from Everyday Food magazine, which I really like. I was feeling very Rachel Ray and thought that I would make the muffins even better by adding a strusel topping. I made it out of butter and sugar. However, as you can see I failed miserably and almost burned our apartment down. All the butter melted and ran onto the bottom of the oven and filled the kitchen and front room with smoke. I was bummed, but next time I am just sticking witht the recipie!
Howevet, I think I invented my current favorite smoothie. I just put blueberries, lemonade and lemon yogurt and mix it all up! Yum! I want one right now!

How this will work

Every so often, just post what you are making for the night or week or however you plan. If there are any stand out recipies that you want to share, than please do. But don't feel like you have to post recipies for EVERY meal. I think just seeing what other people make can be inspiring, too.

LISA AND BRETT's WEEK of FOOD

Wednesday - Beef Stroganoff
Thursday - Strawberry Salad(lettue, strawberries, sugared almonds blue cheese) and Homemade Wheat Bread (I need to learn how to cook bread).
Friday - leftovers
Saturday - EAT OUT!!
Sunday - Homemade chicken fingers with dipping sauces and roasted veggies
Monday - TACOS!! ( CinCO De MaYO )
Tuesday - Taco Salad
Wednesday - Avacado Chicken Melt

BeEF STRoganoff: I tried something new and it was suprisingly good, cheap and easy. I just browned ground beef then mixed in a can of cream of celery, cream of mushroom and garlic, and a lipton onion soup envelope. I let that cook for a few minutes. Then I added some sour cream until it was how I liked it and served
it on brown rice with broccoli.



For the salad, I used this dressing*Brianna's Blush Wine vinegarette*... it is a good one to keep on hand: