This month’s issue of Cooking Light is killing it. Granted, it could be the preggo hormones talking, but I dog-eared almost every single page in the magazine when I got it.
Not that you asked, but here are my general thoughts on Cooking Light:
CL to me = what I imagine Pinterest is to other people. (Pinterest is far too complicated for me to ever figure out.) Take the recipe and then add your imagination (and more butter). Also, I will never use anything but full fat ricotta. So, of course this “lightened” vegetarian lasagna is really just vegetarian lasagna. Still, way to go, CL.
Butternut Squash & Chard Lasagna
- 3- 4 cups cubed + peeled butternut squash
- approx 1 cup veggie broth
- 1 cup milk
- 5 garlic cloves
- salt, pepper
- dash nutmeg (really, small dash – I find nutmeg overwhelming)
- 1 cup shredded Gruyere/Swiss
- 1 cup shredded mozzarella
- 1 onion, chopped
- 2 boxes mushrooms, sliced
- 1 big bunch Swiss chard or other leafy green
- half box no boil lasagna noodles
- a little less than a cup ricotta cheese
- Preheat oven to 375 degrees F.
- Combine squash, broth, milk, and garlic in a medium saucepan; bring to a boil. Reduce heat to medium and then simmer until squash is tender (about 20 minutes). Remove from heat.
- Place squash mixture in a blender OR – use your immersion blender!! Add salt, pepper, and nutmeg and blend until smooth. Add the Gruyere and about half the mozzarella to the mixture; stir until it melts all the way in.
- Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion and mushrooms; cook about 5-7 minutes or until browned and liquid evaporates. Add chard and a splash of broth. Cover and cook until chard wilts. Drain the mixture – you want all that excess moisture out of there.
- Spread about a cup of the squash sauce in bottom of a glass/baking dish, arrange noodles over the sauce, and top with half of the the chard/mushrooms. Dollop and spread a bit of ricotta all across. Then, repeat the process – squash sauce, noodles, chard mixture. Then, more squash, and finally, mozzarella cheese (and parm, if you feel like it).
- Cover with aluminum foil and bake at 375 for 35 minutes. Uncover and bake another 10 minutes – and then turn the heat up and broil the whole thing for the last 3 minutes. Serve topped with parsley..and a side salad to cut all that cheese!
This is a cheese-fest. Which obviously means it’s an A+ in my book. Bonus: it makes servings for dayyyyyyys.
I’m sad to report that the last couple of meals chez nous have not been worthy of a post. There was a failed curry. There was a frozen pizza…and then pizza delivery. And then for the last couple of days, there has been Lipton’s soup, as I struggle to fend off a cold.
But this meal redeems me to me. And to my husband. And based on the punches I received to my uterus, baby as well. I guess butter + pasta will do that.
Brown Butter Sage Ravioli with Roasted Vegetables
- olive oil
- 1 package pre-cut butternut squash
- 1 package cremini mushrooms, sliced in half
- 8 leaves fresh sage
- 4 tablespoons butter
- 2 cloves garlic, minced
- 1 package ravioli (I used root vegetable ravioli from TJ’s)
- splash dry white wine
- juice from 1/2 lemon
- pepper, salt
- Preheat the oven to 400 degrees F. Spread the butternut squash evenly in a jelly roll pan, drizzle olive oil, salt and pepper and give the whole thing a toss. Stick in the oven for 20 minutes – use this time to slice up your mushrooms and prep your garlic.
- At the 20 minute mark, add the mushrooms to the pan with the squash, give the mixture a toss, and then stick it back in the oven for another 20 minutes. (This is actually the perfect amount of time to do the rest of the steps below!)
- Start boiling water for the ravioli – add a bit of salt for flavor. Cook the ravioli according to directions; drain and reserve just a splash of the starchy water.
- While water boils, heat a small skillet over medium heat – when hot, add the butter. When the butter starts to turn lightly brown at the top, add the garlic, cook for 30 seconds, and then add the sage. Cook for 1-2 minutes, and then remove from heat. Add a splash of wine, the lemon juice and just a touch of pepper.
- Take your veggies out of the oven. Serve raviolio topped with veggies, and then drizzle the sauce over the top. Don’t forget to garnish with the sage – this is delicious.
HOLY DELICIOUS. How have I never been taken aside before for an explanation of the glories of brown butter sage sauce? Mom, where were you on this one?!
We all know that chez nous, we have a strong, strong affinity for the slow cooker. One might even say it’s a deep, passionate love, if that weren’t a somewhat odd thing to say about something you plug into the wall.
However, I do have a bone to pick with some slow cooker recipes. I’m looking at you, Williams Sonoma. As in: the whole POINT of the slow cooker is so you can fix it and forget it and still have a delicious meal at the end of the day. So while I love you, WS, think about this the next time you suggest an ingredient addition at the two hour mark, or a quick pass through the oven at the 90 minute mark, or removing the meat and adding some separately cooked vegetables about 3 hours in. Just, no. No one has time for that. If they did, they’d be actively cooking, and not plugging their dinner into the wall.
Now that the rant section is over, let’s get on with the rave section. As in this pork recipe. Adapted from WS, this is a (really) good one, folks. And it’s a (mostly) fix-it-and-forget-it situation.
Slow Cooked Pork with Spicy Squash
for the pork
- large (2-3 pounds) pork tenderloin
- salt, pepper
- olive oil
- 1 large onion, chopped
- 4-6 garlic cloves, smashed and peeled
- big splash white wine or sherry
- about 1/2 cup chicken stock
for the squash
- 1 package pre-cut butternut squash
- olive oil, salt, pepper, crushed red peppers
- asian-lime vinaigrette:
- olive oil (about 2 TBs)
- soy sauce (about 2TBs)
- juice from 1 lime
- sherry or red wine vinegar (about 2 Tsp.)
- pinch sugar
- salt, pepper, crushed red pepper
- Sriracha (about 1 TB)
- big handful basil, chopped
- big handful cilantro, chopped
- Season the pork with salt and pepper and then sear each side in olive oil, over medium-high heat, in a large saute pan. (This is important for flavor.) Transfer to the slow cooker.
- In the saute pan, add the onions and let them cook down a bit, about 5 minutes. Add the garlic when the onions are nice and soft and cook about a minute or two; add the wine/sherry. Scrape up the nice brown bits, add the stock, cook it off for about a minute and then add to the slow cooker, over the pork. Cover and cook on low about 6-7 hours (Note: if you’re using a fattier cut of meat, such as pork butt or shoulder, you could let it roll for longer.)
- About 30 minutes before the pork finishes, get your squash roasting. Preheat the oven to 425 degrees. On a large jelly roll pan, spread out the squash, drizzle olive oil, and then season with salt, pepper and crushed reds. Make sure it’s nice and tossed through, and then pop it in the oven for about 30 minutes, or until the squash is nice and roasted.
- While the squash and pork finish, make your vinaigrette. Combine all of the ingredients, whisk them together, and set aside. You could also add jalapeno or chilis, if you have them on hand. Reserve a bit of vinaigrette, as well as cilantro/basil for sprinkling on top of the pork/squash.
- Shred the pork in the slow cooker and spoon some of the liquid over it, to keep it moist. Add the vinaigrette to the squash separately, and give it a good toss.
- On a plate, make a bed out of the squash and serve the pork on top. Drizzle with a bit more vinaigrette and top with basil and/or cilantro.
Hello, delicious! The vinaigrette and fresh herbs really make this one pop, so make sure you have that on hand and ready to go for this meal. (After, of course, you enjoy 6-7 hours away from your plugged-in dinner!).
A week after roasting about 5 pounds of root vegetables, we’re finally finishing them off, much to the Husband’s delight. I snuck roasted veggies in salads, on tarts, into a bowl of macaroni and cheese, and finally, into this soup.
Husband is so delighted, in fact, that he volunteered to go to the grocery store tonight after work. If I understood anything about how odds are calculated, I would put a numeric figure here; since I don’t, I will just say that odds are very high we will not be eating vegetarian tonight.
Roasted Vegetable Soup
- 1 tablespoon butter
- 2-3 cloves garlic, roughly chopped
- 2-3 cups roasted vegetables (our mix included parsnips, carrots, butternut squash, sweet potato, onion, fennel)
- salt & pepper
- fresh sage (about 4 leaves) and fresh thyme (leaves from about 6-8 stems)
- 1/2 cup white wine
- 2-3 cups veggie or chicken stock
- 1/3 cup heavy cream
- optional toppings: green onions, sage, sour cream, pistachios, etc.
- In a large Dutch oven, melt the butter over medium heat. Add garlic and cook for a minute or two. Add vegetables and season with salt and pepper. Add the fresh herbs and cook for about 3-5 minutes.
- Add the white wine to deglaze the bottom of the pan. Cook off the alcohol (2-3 minutes) and add the stock. Turn down the heat, cover the pot, and simmer for about 10 minutes. (Note: this is an ideal time to get cornbread going! Recipe here.)
- Working in small batches in a blender/food processor OR with your awesome immersion blender, blend the stock, veggies and herbs together. Add stock, as needed, for desired consistency. Season, if needed.
- Remove from heat and add the cream, mixing thoroughly. Serve immediately with desired toppings…and with cornbread, of course!
While I debated the merit of posting a recipe that sounds a little too familiar (I did say that there were about 1001 variations on our favorite butternut squash soup), ultimately, I decided this was dinner chez nous last night, so I might as well. (The real risk is probably in trying to make the Husband eat more roasted veggies.) In the meantime, this is delicious, filling and makes tons of leftovers – using 100% ingredients that were already in my fridge. Score for frost living.
I am loving this week of the root vegetable. Dinner is done in 20 minutes, everything is (fairly) healthy, and the earthiness of the veggies can sometimes stop me from wishing it were spring.
And then here comes morning, and I actually have to blow dry my hair, so it doesn’t freeze (literally) on my walk to work, and I put on my fleece jacket underneath my long down coat, and then my hat and mittens and boots, and even root vegetables can’t save me. Oh, spring. You’re going to be glorious.
Roasted Root Vegetable Tart
- one or two cups roasted root vegetables (parsnips, carrots, sweet potatoes, fennel, onions, yum)
- 1 sheet puff pastry, thawed (don’t let it get too sticky!)
- pinch flour, for rolling out the dough
- 1 cup mushrooms
- 1 cup spinach
- 1/3 cup ricotta cheese
- 2-3 oz crumbled goat cheese
- 1/4 cup cream cheese
- salt + pepper
- Preheat your oven to 400 degrees F. On a lightly floured surface, gently roll out the puff pastry dough so you have a larger surface area. Put on a large baking sheet, score all the way around (about an inch from the edge), and lightly prick the dough with a fork (to let air escape while it bakes). Place in the oven and bake about 7-8 minutes, until lightly golden.
- While the puff pastry bakes, gently combine the three cheeses in a small bowl. No need to over work it.
- Pull the puff pastry out and lightly spread the cheese all over. Top with vegetables – root veggies, mushrooms and a little bit of spinach. Sprinkle with salt and pepper. Bake for about 10 minutes.
- You’re dominating winter.
So easy, so quick & it even looks pretty! Fact: puff pastry is a gift to dinner.