Butternut Squash with Walnuts and Vanilla

I love butternut squash but B doesn't really care for it.  Since it makes a ton of food, I had to wait until we had people coming over to try it.  This recipe is so good and perfect for a Fall night!  I will warn you that peeling a butternut squash is a pain in the neck but it's worth it!

Ingredients:
1 butternut squash, peeled, seeds removed and flesh cut into about 1" pieces
1 heaping cup of walnuts (I used pecans because that's what I had in the cupboard)
2-3 tbsp butter
2 tsp grated ginger (I used a little cinnamon because I didn't have ginger)
1 tsp vanilla extract
Lemon juice (I used about 1/2 of a lemon)
1/2 tsp dried thyme
Salt & Pepper

Directions:
Preheat oven to 400 degrees
Toss squash with a little olive oil, salt & pepper.  Put in a baking dish and roast for about 20-25 minutes, until tender
Heat a large saute pan and toast nuts for a few minutes, stirring frequently so they don't burn
Remove nuts and set aside.  In the same pan, melt butter and add ginger, vanilla, lemon juice & thyme.  Stir to combine.  Add in nuts and stir again.  Remove heat.
Remove squash from oven and place in large serving bowl.  Drizzle butter & nut mixture over the squash and stir.
Serve immediately.  

French Fries

There is nothing special about this recipe but I had to post it to show off 2 of my new favorite kitchen gadgets!  I saw them advertised at Bed, Bath and Beyond and wanted to try them!

The first is a pyramid pan and it makes your potatoes so crispy!!  I tried just sliced potatoes a couple nights ago then french fries last night.  I'm dying to try other things that usually turn out soggy (like homemade chicken tenders or onion rings!).

The second was critical to making the best shaped french fries ever!  It's a french fry cutter.  I will say this is a little tough to push down through potatoes but it's soooo worth it!  The fries were perfect and tasted great!

Roasted Root Vegetables

I was in the cafe at work a few weeks ago and overheard someone asking if a certain ingredient was parsnips.  I was curious what they even were so I google'd recipes with parsnips and found this one.  Intrigued, I had to try it with my dinner that night!  I had some left over brussel sprouts from the night before so I threw them in too!  The side dish is really nice, colorful and tasted great!  This would be a great Fall dish!

Ingredients:
3 medium carrots, peeled, washed and cut into small bite size pieces
2 medium red potatoes, washed and cut into bite size pieces
1/4 lb brussel sprouts, washed & halved
1 medium parsnip, peeled and cut into bite size pieces
1 medium sweet potato, peeled & cut into bite size pieces
3 tbsp extra virgin olive oil
Dried spices - I used Italian Seasoning
Salt & Pepper

Directions:
Preheat oven to 400 degrees F
In a large bowl, toss vegetables with olive oil, seasoning, salt & pepper
Spread vegetables in a 9x13 pyrex baking dish
Roast in oven for about 40 minutes or until the veggies are tender.  Stir them a couple of times while baking.

Cheese Spaetzle

We had our 2nd annual Blocktoberfest a few weeks ago and I wanted to bring something German.  I found this recipe and thought I'd give it a try.  It was super easy and surprisingly good.  I know it's not good for you but at least it tasted good with the other food!  I'm already signing up to bring this one to Blocktoberfest 3!

Ingredients:
2 eggs, slightly beaten
1/4 c plus 1 tablespoon milk
1/4 c small curd cottage cheese
Kosher Salt & Freshly ground pepper
1 c all purpose flour
2 tbsp unsalted butter
1/2 c creme fraiche
1-1/2 tbsp snipped chives

Directions:
Bring a large pot of salted water to a boil. In a medium bowl, beat the eggs with the milk, cottage cheese, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Stir in the flour until a smooth, thick, sticky batter forms.
Spoon the batter into a colander with 1/4-inch holes. Set or hold the colander 1 inch above the boiling water and scrape the batter through the holes, using a rubber spatula. Stir the spaetzle once or twice to separate them. As soon as they rise to the surface, use a slotted spoon to transfer the spaetzle to a clean colander and drain well.
Melt the butter in a large nonstick skillet. Add the boiled spaetzle and cook them over moderately high heat, stirring and shaking the skillet occasionally, until the spaetzle are browned and crisp in spots, about 5 minutes. Add the creme fraiche and snipped chives, reduce the heat to moderately low and cook, stirring, until the sauce is creamy, 1 to 2 minutes. Season the spaetzle with salt and pepper and serve right away.

MAKE AHEAD The boiled cheese spaetzle can be covered in plastic wrap and kept at room temperature for up to 2 hours before sautéing.

Chocolate Pudding, Brownie, Heath Bar & Cool Whip Delight

I'm not even sure what to call this but it was so yummy!  My sister makes this is a huge vase and it's spectacular.  I made it in individual plastic cups and it turned out just as good!  I even cheated and bought "bite size" brownies that I just broke apart.  This is a great dessert to bring to any event - kid & adult friendly!

Ingredients:
Brownies (cooked and broken into small pieces)
Instant Chocolate pudding
Whip Cream
Heath Bars, crushed
Clear plastic small (wine size) cups

Directions:
Make chocolate pudding according to package directions and put in freezer for a few minutes
Place a layer of crushed up brownies on bottom of cup; then a small layer of pudding; then cool whip.  Repeat for 1 time.
Add crushed up Heath bars on top (or pecans; walnuts or whatever candy you'd like)
Keep in refrigerator or freezer until you're ready to serve them

Enjoy!

Baked Couscous Poppers

I made some couscous during the week to go with dinner.  We had a ton of left over and I was looking for a creative way to use it (instead of just serving it as a side again).  I found this recipe and decided to give it a try.  I loved them and thought they'd be a fun / different appetizer or a nice side to a meal.  B didn't like them as much as I thought she would...but maybe it was just a mood she was in.
I eye-balled the recipe and only added 1 egg based on the amount of couscous I was using.  You'll be able to tell the consistency you need to get the ingredients to form a ball.  

Ingredients:
2 cups left over (cooled) couscous
1 egg
3/4 - 1 cup breadcrumbs (I used a mix of Panko and Whole Wheat Italian breadcrumbs)
Spices of your choice (I used Old Bay - my "go to" spice)
Shredded Cheddar cheese

Directions:
Preheat oven to 350 degrees F
In a medium bowl, mix together couscous, egg, spices , 1/2 of the breadcrumbs and cheese
Put the remaining breadcrumbs in a separate bowl
Form balls with the couscous mixture then roll in the extra breadcrumbs.  They won't be firm but they will hold together when they bake
Place on a baking sheet that has been lightly sprayed with Pam
Put in oven and bake for about 30 minutes or until the balls are golden

Enjoy!

Banana Walnut Muffins

I buy bananas almost every week to have as a snack at work.  I had a few extra the last few weeks and always feel bad just throwing them out.  This week, I decided to find a recipe that was sort-of healthy and use them up.  I found this recipe and added some walnuts to the mix.  I just had one with my breakfast and it was very moist and tasty!  These are quick and easy to throw together too!

Ingredients:
1 c flour
1 tbsp baking powder
1/2 tsp baking soda
1/4 c applesauce (I used cinnamon apple sauce)
2 bananas, mashed
1 large egg
1/2 tsp vanilla extract
1/4 c sugar
1/8 tsp salt

Directions:
Preheat oven to 355 degrees F
Grease muffin tins or use paper liners
Mix flour, baking powder, baking soda & salt in a medium bowl
In a different bowl, mix sugar, egg, banana and vanilla extract.  Blend well then add the applesauce
Slowly combine the 2 mixtures and blend well
Scoop batter into muffin tins and bake for 15-20 minutes or until golden

Enjoy!