So, in case you noticed the two acorn squash halves in the background of the soup picture... We've been getting fresh squash in our CSA deliveries the past four weeks. And, it was my turn for Acorn, so I broke out an oldie but an EASY!
"Roasted" squash in 7 minutes flat...
Easiest Acorn Squash
Ingredients
1 acorn squash, halved and seeds scraped out and removed
2 tbsp margarine
2 tbsp pure maple syrup
Instructions
Lay both halves of the acorn squash with the cavity facing up. Use 1 tbsp of margarine on each half, and spread around the cavity. Drizzle 1 tbsp maple syrup on each half, and cover with plastic wrap tightly. Put both halves in the microwave and microwave on high for 7 minutes. Remove from microwave carefully (they'll be really hot!), and cut the saran wrap from around the squash. Place each half in it's own bowl. Serve in the bowl, and use a fork to scrape the squash from the skin and into the melted butter and maple syrup to eat!
Mark was scared to death of it at first, but ended up raving about it. I think we'll have to get more acorn squash... :)
Tuesday, October 11, 2011
Tortellini, White Bean, and Spinach Soup
I saw this recipe in Cooking Light, and thought it sounded like a hearty, simple soup. I couldn't help but tweak it, because basically I don't know how to not tweak recipes... And, I know Mark doesn't like artichokes, so I made a few minor adjustments... It was delicious and easy... AND around 280 calories a serving! Can you beat that?
Tortellini, White Bean, and Spinach Soup
Ingredients
1 tsp olive oil
2 c chopped onion
1/2 c chopped red pepper
2 tsp dried Italian seasoning
1 tsp dried basil
3 tsp minced garlic
2/3 c water
1 (16 oz) can small white navy beans, rinsed and drained
3 c chicken broth
1 (14.5 oz) can whole peeled tomatoes, undrained and chopped
1 (8 oz.) bag prepared four cheese tortellini
1 1/2 c coarsely chopped spinach
1/4 c grated fresh parmesan
salt & pepper, to taste
Instructions
Heat olive oil in a large pot over medium high heat. Add chopped onion, bell pepper, Italian seasoning, basil, and garlic; saute 5 minutes or until tender. Add the water, beans, broth, and tomatoes and heat through. Turn heat to low.
Bring a medium pot of water to a boil, and add prepared tortellini. Boil for 10 minutes and drain. Add the tortellini to the soup, and then add the spinach. Cover and return heat to medium high until soup is heated through. Add salt & pepper to taste. Sprinkle parmesan on top.
Serves 6. Enjoy!
Tortellini, White Bean, and Spinach Soup
Ingredients
1 tsp olive oil
2 c chopped onion
1/2 c chopped red pepper
2 tsp dried Italian seasoning
1 tsp dried basil
3 tsp minced garlic
2/3 c water
1 (16 oz) can small white navy beans, rinsed and drained
3 c chicken broth
1 (14.5 oz) can whole peeled tomatoes, undrained and chopped
1 (8 oz.) bag prepared four cheese tortellini
1 1/2 c coarsely chopped spinach
1/4 c grated fresh parmesan
salt & pepper, to taste
Instructions
Heat olive oil in a large pot over medium high heat. Add chopped onion, bell pepper, Italian seasoning, basil, and garlic; saute 5 minutes or until tender. Add the water, beans, broth, and tomatoes and heat through. Turn heat to low.
Bring a medium pot of water to a boil, and add prepared tortellini. Boil for 10 minutes and drain. Add the tortellini to the soup, and then add the spinach. Cover and return heat to medium high until soup is heated through. Add salt & pepper to taste. Sprinkle parmesan on top.
Serves 6. Enjoy!
Saturday, October 1, 2011
Bacon, Egg, and Toast Cups
A little over a month ago, I saw these delicious little breakfast delights on Pinterest and knew they were a "must pin". The recipe comes from The Girl Who Ate Everything originally, and is so perfect, you do not need to adjust a thing. They are amazing!
NOTE: This recipe is for 6, but you just can make as many or as few as you want. You just select your quantity, and then you need that many pieces of bacon, bread, and eggs...
Ingredients:
6 slices of bacon, uncooked
6 slices of bread (I've had great success with whole wheat white bread.)
1/2 c shredded cheddar cheese (I've varied the type of cheese, and I never measure it...)
6 eggs
salt & pepper, to taste
Instructions:
Preheat the oven to 400 F. Spray the cups of a muffin tin with cooking spray.
Cook your bacon in a frying pan for about 5 minutes, so that it is partially cooked, but not crispy. Transfer to a paper towel lined plate when finished.
While the bacon cooks, cut out circles in each piece of bread using a cookie cutter or a drinking glass turned upside down.
Here's where it gets a little tricky. I have the best results when I push the bread into the muffin cups to shape them gently, but then I take them back out. Wrap the bacon around the muffin cup, and then replace the shaped bread inside the bacon. I kind of shimmy the bacon up a little and shape the bread to the inside of the bacon on the sides and into the bottom of the tin.
When you've got your cups ready, sprinkle cheese on top of the bread. Then, crack one egg over each piece of bread. I do this over the sink, with the muffin tin just to my right. You may not want to use all of the egg white, so it's easier to crack the egg and let a little of the white run out into the sink and then pour the egg into the cup. You can use the whole white, but it sometimes bubbles over the bacon when you do that.
Bake until eggs are cooked through to your liking and the bacon is crispy. We've found 15 minutes is perfect if you don't use the full white and you like your eggs with a little bit of run in the yolk. Run a knife around the outside of the bacon in the muffin cups, and pop them out. I use a fork on one side, gently sliding between the bacon and the tin, and a knife on the other side to pull them out...
Salt & pepper for seasoning, and enjoy! We love these. They are the perfect breakfast bite!
NOTE: This recipe is for 6, but you just can make as many or as few as you want. You just select your quantity, and then you need that many pieces of bacon, bread, and eggs...
Ingredients:
6 slices of bacon, uncooked
6 slices of bread (I've had great success with whole wheat white bread.)
1/2 c shredded cheddar cheese (I've varied the type of cheese, and I never measure it...)
6 eggs
salt & pepper, to taste
Instructions:
Preheat the oven to 400 F. Spray the cups of a muffin tin with cooking spray.
Cook your bacon in a frying pan for about 5 minutes, so that it is partially cooked, but not crispy. Transfer to a paper towel lined plate when finished.
While the bacon cooks, cut out circles in each piece of bread using a cookie cutter or a drinking glass turned upside down.
Here's where it gets a little tricky. I have the best results when I push the bread into the muffin cups to shape them gently, but then I take them back out. Wrap the bacon around the muffin cup, and then replace the shaped bread inside the bacon. I kind of shimmy the bacon up a little and shape the bread to the inside of the bacon on the sides and into the bottom of the tin.
When you've got your cups ready, sprinkle cheese on top of the bread. Then, crack one egg over each piece of bread. I do this over the sink, with the muffin tin just to my right. You may not want to use all of the egg white, so it's easier to crack the egg and let a little of the white run out into the sink and then pour the egg into the cup. You can use the whole white, but it sometimes bubbles over the bacon when you do that.
Bake until eggs are cooked through to your liking and the bacon is crispy. We've found 15 minutes is perfect if you don't use the full white and you like your eggs with a little bit of run in the yolk. Run a knife around the outside of the bacon in the muffin cups, and pop them out. I use a fork on one side, gently sliding between the bacon and the tin, and a knife on the other side to pull them out...
Salt & pepper for seasoning, and enjoy! We love these. They are the perfect breakfast bite!
Subscribe to:
Posts (Atom)