Squash Macaroni and Cheese

This is another successful recipe from Cooking Light magazine. I tagged it in my September issue but kind of forgot about it until I spotted it on Prevention RD. The squash purèed and mixed with the cheeses makes this mac and cheese taste like it is terrible for you. Isn't that what you want in a bowl of mac and cheese?! This would be a great way to sneak a veggie serving to kids or other picky eaters. You can certainly taste the squash though, so I am not sure it would work for someone that despises butternut squash. (I find it hard to believe that such people exist!) I made this awhile back and am adding it to our menu again next week. I highly recommend you make this soon. I'd say it is one of the best new recipes we tried in 2011.

You will need:
*3 cups butternut squash (about 1 pound), cubed and peeled
*1 1/4 cups lower-sodium chicken broth
*1 1/2 cups skim milk
*2 garlic cloves
*1 teaspoon kosher salt
*1/2 teaspoon freshly ground black pepper
*2 tablespoons nonfat Greek yogurt
*1 1/4 cups (5 ounces) shredded Gruyère cheese
*1 cup (4 ounces) grated pecorino Romano cheese
*1/4 cup (1 ounce) finely grated fresh Parmigiano-Reggiano cheese, divided
*1 pound uncooked pasta (I used one 13.25 oz. box of whole wheat rotini)
*2 tablespoons chopped fresh parsley (omitted)

1. Preheat oven to 375°.

2. Combine squash, broth, milk, and garlic in a medium saucepan over medium-high heat. Bring to a boil. Reduce heat to medium for about 25 minutes until squash is tender when pierced with a fork. Remove from heat.

3. Meanwhile, cook pasta according to package directions, omitting salt, drain well.

4. Carefully, place the hot squash mixture in a blender. (I am lazy with blending recipes and always use my immersion blender!) Add salt, pepper, and Greek yogurt. If you use a blender, remove the top's center to allow heat to escape. Place a clean towel over opening in blender lid to help prevent splattering. Blend until smooth.

4. Place blended mixture in a bowl. Stir in Gruyère, pecorino Romano, and Parmigiano-Reggiano until combined. Add pasta to squash mixture, and stir until combined. Sprinkle with parsley if desired, and serve immediately.

Hot Chocolate on a Stick

Here is the hot chocolate on a stick recipe that used the homemade marshmallows. This can be swirled into warm milk to make a creamy hot chocolate, or it can be enjoyed directly off the stick as a piece of fudge topped with marshmallow. This recipe has been all over blogs, but I followed the steps on The Dainty Chef. If you are still in need of a gift idea, give these hot chocolate sticks a try. They take awhile in how long everything needs to set, but they are not complicated to make. I'm excited to gift these to coworkers, friends, and family. In addition to these, this year's baked gifts included some gingerbread granola, oreo truffles, gingerbread biscotti, cinnamon sugar muffins, and the usual pretzel treats. I tried a number of new recipes while I was off this week. Some were successes and others were not. I am planning on baking a bit more these last few days before the holiday so hopefully I'll be back with more to share.

You will need:
*1/2 cup heavy cream
*14-oz can sweetened condensed milk
*3 cups semisweet or bittersweet chocolate (can be chopped or chips)
*4-oz bar unsweetened chocolate (I blanked on using this the first batch and it was fine without)
*marshmallows, can use store bought to save time
*lollipop sticks
*cellophane bags

1. Prepare an 8x8 pan by lining it with parchment paper and set aside.

2. Heat the cream and sweetened condensed milk over medium-low heat, stirring frequently, until it starts steaming. Remove pan from heat and stir in the chocolates. Let sit for 10 minutes.

3. After ten minutes, put the chocolate mixture back on medium-low heat and stir with a whisk until chocolate is completely melted. (This did not take too long) Pour the chocolate mixture into prepared pan and spread it to be as level as you can. Let this set, uncovered, for about 12 hours.

4. Remove chocolate from the pan onto a cutting board with the top side down. Run a long, thin knife under hot water and wipe with a paper towel. Divide your square into six equal sections vertically and then horizontally. You want to keep reheating the knife with hot water after every few cuts. Store the chocolate squares in an airtight container until ready to use. I layered mine into a simple Tupperware using wax paper.

5. To assemble, place a marshmallow and then hot chocolate fudge piece onto each lollipop stick. Package in a bag and twist tie or add a ribbon. You'll also want to include directions with these treats. Here are the tags that I used that were inspired by Make and Takes:

Hot Chocolate on a Stick

Swirl and melt the chocolate and marshmallow

stick in 4-8 ounces of hot milk.

If you can't wait for it to melt, just eat

the hot chocolate fudge and marshmallow

directly off the stick!

Marshmallows

I've read on many blogs how easy it is to make homemade marshmallows. I decided to try it this year to add to Christmas treat gifts. I will join that clan and say yes, this is easy! You know what isn't easy? Cleaning a corn syrup sugar mixture off your stove as the smoke fills your entire kitchen. Alton's recipe that I followed recommended a small sauce pan. I have to disagree because that left me with an absolute mess before the mixture reached temperature. However, the product of this recipe was impressive. I used these marshmallows to create hot chocolate on a stick. I'll share that recipe with you tomorrow because those would make great last minute treats for Christmas weekend! I'm off to continue picking at the stove with my fingernails because I'm too lazy to go out and buy a razor blade.

You will need:
*3 envelopes unflavored gelatin
*1 cup ice cold water, divided
*1 1/2 cups granulated sugar, 12 ounces
*1 cup light corn syrup
*1/4 teaspoon kosher salt
*1 teaspoon vanilla extract
*1/4 cup confectioners' sugar
*1/4 cup cornstarch
*nonstick spray

1. Place the gelatin and 1/2 cup of the water into the bowl of a stand mixer . With the whisk attachment in place.

2. In a medium saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup, and salt. Place over medium high heat and cover. After cooking 3-4 minutes, remove cover, and clip a candy thermometer onto the side of the pan. Continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.

3. Turn the mixer on low speed and slowly pour the sugar syrup down the side of the bowl into the gelatin mixture while the mixer is running. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 15 minutes. Add the vanilla extract during the last minute of whipping. While the mixture is whipping prepare the pans as follows.

4. Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. (I do not own a metal baking pan that size, so I used my glass Pyrex) Coat the bottom and sides of the pan with the sugar and cornstarch mixture. Return the remaining mixture to the bowl for later use.

5. When ready, pour the thick mixture into the prepared pan. Use a lightly oiled spatula to help spread evenly into the pan. Dust the top with some of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.

6. Turn the marshmallows out onto a cutting board. Use a pizza wheel dusted with the confectioners' sugar mixture to cut 1-inch squares. Once cut, lightly dust all sides of each marshmallow with the remaining sugar cornstarch mixture. Store in an airtight container for up to 3 weeks.

Alton's recipe also contains instructions for preparing mini marshmallows. It changes the directions after step 3 and you can find those steps through the link above.

Squash and Black Bean Enchiladas

Pumpkin tends to get all the attention at the start of the fall. Don't get me wrong, I love baking and cooking with pumpkin, but I think butternut squash is my favorite in fall and winter recipes. The flavor of roasted squash compliments so many dishes. These enchiladas are nothing short of amazing. The sauce with this recipe is now my go-to enchilada sauce. Both of the recipes below are from The Daily Garnish.

For the enchiladas, you will need:
*1 large butternut squash
*olive oil
*1 medium yellow onion, diced
*1 15 oz can black beans, rinsed and drained
*1/2 tsp nutmeg
*1/2 tsp cumin
*1/4 tsp cinnamon
*salt to taste
*6-8 whole wheat tortillas
*shredded Mexican cheese
*1 batch homemade enchilada sauce (below)

1. Preheat oven to 400. Peel, seed, and cube the butternut squash.

2. Place squash cubes on a sheet pan. Drizzle with some olive oil and salt. Roast for 45 minutes or until soft. Stir once halfway through cooking.
(While the squash is cooking, you can make your sauce. The recipe is posted below)

3. Once the squash is roasted, place the cubes in a large mixing bowl and mash. Set mashed squash aside to cool.

4. Saute the onions in a small frying pan until brown and soft. Add beans and cook until warmed, about 2 minutes. Stir beans and onions to the squash bowl. Season with spices and salt. Stirring to combine.

5. Spread 1 cup of the enchilada sauce on the bottom of a 9×13 baking dish. Scoop the squash and bean filling evenly onto tortillas and then loosely roll. Place filled tortillas in the baking dish with the seam side down. Pour the reaminder of the enchilada sauce over the tortillas. (This is a lot of enchilada sauce. I do not always use it all!) Be sure to use a spatula to get the sauce all around the sides of the pan and tortillas. If desired, top with shredded cheese. Bake uncovered for 30 minutes at 350 degrees.

Enchilada Sauce
*1/4 cup vegetable oil
*1 tablespoon all-purpose flour
*3 tablespoons chili powder
*12 oz tomato paste
*2 cups vegetable broth
*1 teaspoon onion powder
*1 teaspoon cumin
*1 teaspoon minced garlic
*salt to taste

1. Heat oil in a small saucepan over medium heat. Add flour and stir until completely dissolved and smooth. Add chili powder and stir for 1 minute to cook. Add tomato paste, vegetable broth, onion powder, cumin, and garlic, and stir to combine. The sauce should thicken. Add salt to taste, and then stir over medium heat to cook for about 5 minutes. Remove from heat and set aside to cool.

Pumpkin Snickerdoodles

Happy (belated) Thanksgiving!

I hope that you enjoyed a day full of good food, family, and friends. We hosted another successful Thanksgiving dinner, and I look forward to sharing the new recipes within the coming weeks.

These pumpkin snickerdoodles would be the perfect addition to holiday baking. I brought them to a friend's birthday party and everyone raved about them. They are a light, airy cookie that's subtle on the pumpkin flavor. I can't make these unless I have somewhere to bring them because we couldn't stop eating them! I found this recipe on Sweet Pea's Kitchen.

You will need:
*2 3/4 cups flour
*2 teaspoons cream of tartar
*1 teaspoon baking soda
*1/2 teaspoon salt
*1/2 teaspoon pumpkin pie spice (I might increase this a bit next time)
*1 3/4 cups sugar, divided
*2 sticks unsalted butter, softened
*1 large egg
*3/4 cup pumpkin puree
*2 tablespoons ground cinnamon

1. Preheat the oven to 400 degrees. Line two baking sheets with parchment paper or silipats.

2. Whisk together flour, cream of tartar, baking soda, salt and pumpkin pie spice in a large bowl.

3. In a mixing bowl, cream the butter and 1 1/2 cups sugar at medium speed until light and fluffy, about 2 minutes. Add the egg and beat at medium speed until combined, about 30 seconds. Add the pumpkin puree and beat at medium speed until combined, about 30 seconds. Add the bowl of dry ingredients and beat at low speed until just combined, about 30 seconds. Use a rubber spatula to scrape down the sides of the bowl as needed.

4. Place the remaining 1/4 cup sugar and cinnamon in a shallow bowl. Roll a heaping tablespoon of dough into a 1½-inch ball and roll into the sugar mixture; place on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart.
(I needed to add more cinnamon and sugar than noted above. So I would keep extra on hand.)

5. Bake for about 10-12 minutes, rotating the baking sheet halfway. You wanted the edges set and just beginning to brown but the centers still soft and puffy. Cool the cookies on the baking sheets about 5 minutes. Transfer the cookies to a wire rack using a wide spatula. Cool at room temperature.

BBQ Beer Shredded Chicken

I love using the crockpot on Sundays. Dinner is quickly prepped in the morning and ready by the end of the day. This recipe is from one my absolute favorite blogs, How Sweet It Is. We've made this recipe twice recently. Every one who has tried it has enjoyed it. The best part, at least to me, is that it yields a lot of leftovers. You could make sandwiches, nachos, quesadillas, and much more with this chicken. We usually have sandwiches and portion out enough for two lunches and freeze the rest. We were able to simply freeze the remainder in a Ziplock bag. I defrosted it in the fridge when we were ready to enjoy it again. It reheated really well. I highly recommend you try this soon!

It is definitely worth splurging on the barbeque sauce suggested in the recipe. As far as beer goes, I've made this with Sam Adams Lager and the Octoberfest. Any beer would work, but I'd stay away from light beers for this recipe. I look forward to trying it again with a Winter Lager next month. I have a slight obsession with Sam Adams seasonal beers. (With exception to the disgusting spring option, Noble Pils)

You will need:
*3 pounds boneless, skinless chicken breasts (fresh or frozen will work)
*1 tablespoon onion powder
*1 tablespoon smoked paprika
*1 teaspoon garlic powder
*1/2 teaspoon salt
*1/2 teaspoon pepper
*8 ounces of beer (and clearly, you should drink the remaining 4oz)
*32 ounces of Bone Suckin' barbecue sauce

1. Place the chicken in the crockpot. Top with onion powder, garlic powder, paprika, salt, and pepper. Add beer and 24 ounces of barbecue sauce. (Don't worry if you accidentally dump it all in. I did this once, and it didn't make a noticeable difference!) Cook on low for 8 hours.

2. Shred the chicken with two forks; add remaining barbecue sauce. Keep on warm setting until serving. Enjoy!

Potato Slabs

Football Sundays are always a great time full of food and friends. Each week, we get together with our closest friends to watch the Patriots game. It's always a potluck as we each bring an appetizer, dinner course, or dessert. These potato slabs were the perfect game watching food. I increased the amount from the recipe I found on Mrs. Regueiro's Plate.

You will need:
*3 russet potatoes
*3/4 teaspoon smoked paprika
*3/4 teaspoon garlic powder
*salt and pepper
*1/2 cup monterey cheese
*7 slices of bacon, diced and cooked

Topping suggestions:
*3 scallions sliced thinly, white and green parts (3)
*sour cream or Greek yogurt

1. Preheat oven to 375 degrees. Wash and scrub potatoes clean. Using a mandoline slicer or sharp knife, slice the potatoes (the long way) into ¼ inch slices.

2. Place potato slices on a large baking sheet. Season with garlic powder, smoked paprika, salt and pepper on both sides of the potatoes. Drizzle one to two tablespoons of olive oil over the potatoes.

3. Bake for 25 to 30 minutes. Flip potatoes over and bake for an additional 15 minutes.

4. Remove pan from oven and top of each potato slab with some cheese and bacon. Return the pan to the oven and cook another 5 to 10 minutes, or until the cheese is melted and bubbly.

5. Serve with any additional toppings you'd like. We served with scallions and Greek yogurt.

Creamy Pumpkin Soup

This simple weeknight meal tasted like fall. On a cold rainy night, we enjoyed this soup with some Trader Joe's grain bread with pumpkin seeds. I am not feeling much motivation for cooking after work lately, so we are enjoying many recipes that are quick and complete with leftovers that reheat well. This recipe comes from Sweet Pea's Kitchen. I omitted the toppings on the original recipe simply because they were not ingredients I had on hand. I'm thinking we may repeat this dinner on Halloween while we wait for trick-or-treaters.

You will need:
*2 tablespoons unsalted butter
*1 medium onion, minced
*2 medium garlic cloves, minced
*1/2 teaspoon ground cumin
*1/2 teaspoon ground coriander
*1/4 teaspoon ground nutmeg
*3 cups low-sodium chicken broth (extra on hand if needed)
*2 cups water
*15 oz. can pure pumpkin purée
*1/4 cup maple syrup
*1/2 cup half-and-half
*salt and ground black pepper to taste
Topping suggestions: Bleu cheese crumbles, toasted walnuts, pumpkin seeds

1. Melt the better in a large Dutch oven over medium-heat. Add the onion and cook until softened, 5 to 7 minutes. Stir in the garlic, cumin, coriander, and nutmeg and cook until fragrant, about 30 seconds.
 Stir in the broth, water, pumpkin, and maple syrup; bring to a boil. Reduce to a simmer and cook for 15 minutes, or until the flavors have melded.


2. Remove pot from heat and allow to cool slightly before pureeing the soup with an immersion blender, or carefully placing in the blender in two different batches. Stir in the half-and-half and additional broth if necessary.

3. Reheat the soup mixture gently over low heat until hot (do not boil). Season with salt and pepper to taste. Add toppings if desired.

Pumpkin Donuts with Maple-Cinnamon Glaze

October is officially pumpkin baking season in our household. It seems food blogs have exploded with pumpkin recipes, many of which are for donuts! I was debating which to try when I spotted this recipe from Taste and Tell. These came together easily on a Saturday morning. The only thing that we were too inpatient for was waiting to let the glaze set. Since I did not have maple extract, I used regular maple syrup in my glaze. This was perfect for eating immediately, but it didn't work so well on the donuts that sat until the next day. They tasted fine but lost their glazed look and just became sticky. I highly recommend this baked donut recipe. They are even tasty without a topping.

For the donuts, you will need:
*2 cups all-purpose flour
*1 1/2 teaspoons baking powder
*1/2 teaspoon salt
*1/4 teaspoon baking soda
*1/2 teaspoon nutmeg
*1 1/2 teaspoons cinnamon
*1/4 teaspoon ginger
*1/2 cup brown sugar
*1 cup pumpkin puree
*2 eggs
*2 tablespoons milk
*1/4 cup butter, at room temperature
*1 teaspoon vanilla extract

For the glaze, you will need:
*1 1/2 cups powdered sugar
*1/2 teaspoon maple extract or maple syrup
*1/2 teaspoon cinnamon
*2 tablespoons milk

1. Preheat the oven to 350. Prepare a doughnut pan by spraying with non-stick cooking spray.

2.Combine the flour, baking powder, salt, baking soda, nutmeg, cinnamon and ginger in a large bowl.

3. In a mixing bowl, cream together the brown sugar, butter, and pumpkin. Add in the eggs, one at a time, mixing well after each addition. Mix in the vanilla. Stir in the flour mixture in two additions, alternating with adding the milk.

4. Place the mix in a large zip-top bag. Cut off the corner and pipe into the doughnut pan. (This is always a challenge for me! Sometimes, I am better off spooning it in)

5. Bake for about 10 minutes, or until a toothpick inserted in the center comes out clean. Let the donuts rest in the pan for 5 minutes, then remove them and cool completely on a baking rack.

6. To make the glaze: Whisk together the powdered sugar, maple extract, cinnamon and milk in a small bowl. Dip the cool donuts into the glaze. Return to the wire rack to allow the glaze to set.

Lentil-Walnut Burger

Sorry for my disappearing act. We've been cooking but relying on many old favorites as the weather was cooling down. I have some backed up photos and recipes to share from the end of summer into fall, so I am hoping to get back to posting a bit more frequently.

These lentil-walnut burgers were a fabulous Meatless Monday meal. I found this recipe in my Everyday Food Great Food Fast cookbook. This cookbook is divided into four sections by season, and we've loved everything we've made from it. I discovered it at HomeGoods one afternoon. Our only complaint about these burgers was that they are a bit dry. As long as you pile on the yogurt-cilantro sauce you'll be good to go. I would not consider skipping the topping.

You will need:

*3/4 cup toasted walnuts, cooled

*1/3 cup plain dried breadcrumbs

*3 garlic cloves, chopped

*2 teaspoons ground cumin

*2 teaspoons ground coriander

*1/4 to 1/2 teaspoon red-pepper flakes, depending on heat desired

*Coarse salt and ground pepper

*3/4 cup lentils, cooked, drained, and cooled

*4 tablespoons olive oil

*1 large egg

*3/4 cup plain Greek yogurt (you could also use any low-fat plain yogurt)

*Coarse salt and ground pepper

*2 tablespoons chopped fresh cilantro leaves

*1 tablespoon fresh lemon juice

1. Combine walnuts, breadcrumbs, garlic, cumin, coriander, pepper flakes, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper in a food processor. Process until finely ground. Add lentils and 1 tablespoon oil to the mixture in the processor. Pulse until coarsely chopped-a few lentils should remain whole.

2. Whisk the egg in a large bowl. Add lentil mixture and mix well. Divide into 4 equal-size parts, roll into balls, and flatten with the palm of your hand to form 3/4-inch-thick patties.

3. Heat remaining 3 tablespoons oil in a large nonstick skillet. Cook the burgers over medium-low heat until crisp and browned, about 8-10 minutes per side. Transfer to a paper-towel-lined plate to drain.

4. While the burgers are cooking, make the yogurt-cilantro topping. In a small bowl, whisk together yogurt, cilantro, and lemon. Season with salt and pepper. Top burgers generously.