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Creamy Fall Pasta with Squash, Onions, Kale, and Goat Cheese!

2015-09-22 17.19.17I know I’ve been MIA – per my usual routine of being really excited about blogging, followed by an overwhelming about of work to do, and ending with complete neglect. Well, I’m back. At least for this one post. I am on a lighter rotation right now and was able to make a more involved, delicious dinner last night that I’d felt I needed to share with the work. Eli agreed, this dinner was hands-down delicious! He was picky all day and wouldn’t eat anything but bananas (or nanas as he calls them now). I placed a bowl of this goodness in front of his screaming face and viola! he was silent. It was glorious.  The end result was one super happy (and messy) kid. I am looking forward to when he figures out how to effectively use his silverware; until then I’ll deal with the mess since that means he’s actually eating.

Roasted Butternut Squash, Onion, and Kale over Pasta with Spiced Goat Cheese White Sauce

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Ingredients

  • 1 large butternut squash
  • 1/2 white onion
  • 1 large bunch of curly kale
  • 2 cups cooked pasta
  • 2 cups 1% or skim milk
  • 1/2 cup all-purpose flour
  • 1/4 tsp salt
  • 1/4 tsp all spice
  • 1/3 tsp cinnamon
  • 1/4 tsp pepper
  • 4 ounces goat cheese

Directions

  1. Preheat oven to 350F
  2. Peel butternut squash cut in 1/2 lengthwise. Remove the seeds. Cube squash and place in a sprayed cooking dish.
  3. Dice the onion and kale. Add to the cooking dish.
  4. Roast for 45 minutes, or until squash is fork-tender. Stir part-way through to prevent burning.
  5. Create a slurry (white sauce) by adding 2 tbsp to 1 cup of milk. Whisk well to completely dissolve. Add the remaining flour and milk, whisking while adding. Pour into a sprayed frying pan (not heated yet!). Place the pan over medium heat and stir continuously with a rubber spatula to prevent sticking. Add spices while stirring. Continue to stir until the mixture just starts to bubble. Add the goat cheese and continue to stir until melted and fully incorporated.
  6. Add pasta and roasted vegetable mixture to a pan. Pour white sauce over and stir completely. Enjoy!

2015-09-22 17.19.10

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Posted by on September 24, 2015 in Nutrition

 

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Swiss Chard Pesto

swiss chard

In case you forgot which green this was, it is this beauty.

Here’s another Swiss Chard and Garlic Scape post for those of you with more than you know what to do with! I had so much food on hand that I ended up freezing this recipe.

Swiss Chard Pesto
Adapted from {neverhomemaker}’s Garlic Scape and Swiss Chard Pesto

Ingredients

  • 5 garlic scapes, chopped
  • 1 cup swiss chard, leaves only
  • 1/2 cup fresh basil, chopped
  • 1 can of white beans, drained and rinsed
  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • Salt + pepper, to taste

Directions

  1. Add the scapes, swiss chard, and basil to the food processor. Process until a thick mixture is formed.
  2. While processing, pour in the olive oil and lemon juice. Once relatively smooth, add in the beans and process until smooth. Add salt and pepper to taste.
    At this point you can also add in some fresh Parmesan cheese – I forgot about it, so I didn’t include it in my ingredients.
  3. If you don’t plan to eat all the pesto now, consider freezing it for later. Line a baking sheet (or dish) with plastic cling wrap. Pour the pesto mixture onto the cling wrap and spread out. Place the pan in the freezer, uncovered, for a few hours, until frozen through. Remove from the freezer and cut into 1″ x 1″ squares. Individually wrap with plastic wrap and place into a freezer bag. Keep frozen until use. This portions come in handy for last-minute meal ideas.

garlic scape and swiss chard pesto

 
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Posted by on July 18, 2013 in Nutrition

 

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