http://crockpot365.blogspot.com/2009/09/slow-cooker-orange-chicken-recipe.html
http://crockpot365.blogspot.com/2008/07/crockpot-sweet-and-sour-tofu.html
Colleen's yummy pumpkin chocolate cake. Super easy and so good (cant even taste the pumpkin) Mix chocolate fudge cake mix with 15oz can of pumpin (nothing else). Put in bundt pan. Bake at 350 for 40 minutes.
http://www.skinnytaste.com/2010/02/garlic-shrimp-in-coconut-milk-tomatoes.html (Alle says this is awesome)
Strawberry Lemon Marmalade http://www.freshpreserving.com/pages/all_recipes/215.php?recipe=55&recipID=211&catID=
http://www.countryhomecanning.com/Canning_Strawberry_Jam.html
Apple peel/core jelly! http://www.recipelink.com/mf/20/7379
Mmm peanut free peanut sauce: http://www.paleoplan.com/2009/12-03/satay-chicken-skewers-with-peanut-sauce/
Thursday, October 22, 2009
Sunday, October 11, 2009
Garlic Butternut Squash
It's official. I love cooking. I especially love cooking when the end result makes my mouth water for more and I know it's good for me too. How awesome is that? Here's a new recipe.. it's sitting on my stove right now. You have to try it. Even if you don't like butternut squash.. TRY IT. Pete doesn't like butternut squash and he loves this.
Garlic Butternut Squash
Ingredients:
1/2 c. Parmesan cheese + 1/2 c. Parmesan cheese
2 Tbsp. Parsley (fresh is better)
2 Tbsp. olive oil
3 garlic cloves, chopped (I use the already chopped stuff from the grocery store)
1 tsp. salt
1/2 tsp. pepper
3 1/2 lbs* butternut squash
Directions:
1. Peel and cut the squash into ~1" cubes. Like I said.. no exact science here.
2. Combine 1/2 c. parmesan cheese, parsley, olive oil, garlic, salt and pepper in a large bowl.
3. Add squash and mix it around until it seems like it's all .. mixed.
4. Spread in an ungreased 9x12 pan (I think mine is non-stick, but it's not well cared for non-stick, so is it really non-stick anymore?)
5. Sprinkle 1/2 c. (or more!) parmesan cheese over the top of it
6. Bake at 400 degrees. Cooking time will vary depending on how close to 1" cubes you cut the squash. I checked mine every 15 minutes or so.. it took ~45 minutes to be nice and squishy.
7. This step is important. Use a spatula to scrape the bottom of the pan and flip the pieces around so the nice crispy brown parts are all mixed in. Mmmmm...
*HA! I say that like it's an exact science. I used 3 smallish squash that came in our CSA box. I have no clue how much it weighed, but the end result filled the bottom of my 9x12 pan. Can I say, "However much fills the bottom of your pan" in the ingredients list?
Garlic Butternut Squash
Ingredients:
1/2 c. Parmesan cheese + 1/2 c. Parmesan cheese
2 Tbsp. Parsley (fresh is better)
2 Tbsp. olive oil
3 garlic cloves, chopped (I use the already chopped stuff from the grocery store)
1 tsp. salt
1/2 tsp. pepper
3 1/2 lbs* butternut squash
Directions:
1. Peel and cut the squash into ~1" cubes. Like I said.. no exact science here.
2. Combine 1/2 c. parmesan cheese, parsley, olive oil, garlic, salt and pepper in a large bowl.
3. Add squash and mix it around until it seems like it's all .. mixed.
4. Spread in an ungreased 9x12 pan (I think mine is non-stick, but it's not well cared for non-stick, so is it really non-stick anymore?)
5. Sprinkle 1/2 c. (or more!) parmesan cheese over the top of it
6. Bake at 400 degrees. Cooking time will vary depending on how close to 1" cubes you cut the squash. I checked mine every 15 minutes or so.. it took ~45 minutes to be nice and squishy.
7. This step is important. Use a spatula to scrape the bottom of the pan and flip the pieces around so the nice crispy brown parts are all mixed in. Mmmmm...
*HA! I say that like it's an exact science. I used 3 smallish squash that came in our CSA box. I have no clue how much it weighed, but the end result filled the bottom of my 9x12 pan. Can I say, "However much fills the bottom of your pan" in the ingredients list?
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