butternut squash w/ caramelized onions & dried cherries

Preheat the oven to 400 degrees.Drizzle the bottom of a

large baking sheet with olive oil.Place the squash on a cutting board.

With a small strong knife, remove the stem portion of the squash.

Slice the squash in half end-to-end.Scrape the seeds and pulp

from the center of the squash with a large spoon and discard.

Then cut each portion in half, creating four pieces that are approximately equal in size.

Gently drizzle w/ olive oil & spinkle with coarse salt.

Cover w/ foil & bake for 45-50 min until tender. while it's baking,

caramelize onions

Peel and slice the onions. It's important to have all the onion pieces

roughly the same size and shape so they cook evenly.

Otherwise, smaller pieces will burn before the larger ones caramelize.

Heat the pan over medium heat, then add the oil and continue to heat.

Once the oil is nice and hot, add the onions. They should sizzle

when they hit the oil but not splatter & pop.Stir them together immediately so each onion piece is coated with some of the oil. Now let the onions cook,

stirring up off the bottom frequently. Keep stirring from time to time,

perhaps every 15 to 30 seconds. Once browning begins, you may wish

to lower the heat; then you run a much lower risk of burning the onions.

Either way, watch them closely at this point and stir more frequently.

As the sugar within them caramelizes, they'll go from light tan to golden to deep brown.

Don't cook past a mahogany color, because they're at great danger of burning about now.When the desired color is reached (after at least 10 to 20 minutes).add the squash to the pan & a large handfull of dried cherries. make sure the pan is hot & pour a little water in

(to make steam) and cover for a few minutes to soften the cherries.

add salt if needed & enjoy as a side.

how to make yogurt

you will need 4 quart jars plus a pint jar ( with lids & bands of course ;))

1 gallon whole milk

1 starter ~i use a 6 oz. Dannon yogurt...vanilla or plain.

I've had problems with other kinds. once made, you may use the small leftover pint jar to start your next batch

1-2 Tablespoons vanilla

1 Tablespoon cornstarch (to make thicker)

1/2 to 1 cup sugar

large enough cooler for jars & 1 gallon water

Pour 1 gallon whole milk in a large heavy bottom pot

( i prefer enameled cast iron)

bring to 180 degrees F.stirring consistantly so as not to burn the bottom.

Put the pot into a sink filled with cold water ( NOT if it's cast iron..it will crack. then you'll need to pour it into another pot).

Let it cool until 120 degrees F and then add the yogurt starter, stirring well with whisk.

if you'd like to add vanilla & sugar...do so now. 1-2 Tablespoons vanilla

1/2 - 1 cup sugar.

I added 1 Tablespoon cornstarch to thicken.

stir very well until all ingredients are incorporated.

pour into quart jars (spoon off bubbles that are on top)

& seal w/ lids & bands

place in a large cooler & add 1 gallon warm water 120 degrees.

Put lid on & keep aside in a warm place away from drafts for 3 hours.

refridgerate overnight.

once you make it a few times you'll realize it's not that hands-on & you can multi-task.

mini grilled pizza

make dough in advance since it takes time to rise...

Pizza Dough

whisk together 3 3/4 cups flour

1 1/2 teaspoons salt

make a well and add 1 1/3 cup warm water

1 Tablespoon sugar

1 packet of yeast (2 1/4 teaspoons)

when foamy, mix in 3 Tablespoons olive oil

knead until smooth (5 minutes)

brush w/ olive oil

cover in a bowl and let rise until doubled

1 1/2 hours

divide into several small balls & roll out onto floured surface

i used my panini press to grill (opened)

once grilled, add your preferred toppings

and bake at 400 degrees for about 10 min or until cheese is melted

i added fresh crushed garlic, rubbed into cooked dough.

pour olive oil over top

fresh baby spinach

ricotta cheese

shredded cheese blend

fresh mozzarella

coarse salt

white sandwich bread

this recipe i got from thefrugalgirl.com . It's from an old Better Homes & Garden Homemade Bread Cookbook. i know it's white bread, but, i tastes sooo good! i have been making this for quite a while & it's not hard at all. it's easier than you think & there is not much better than having the smell of fresh bread ;) i had to copy this pic b/c i thought i had taken a picture of my bread once before. i looked through my files & notta. i will have to take one next time.

White Sandwich Bread

5 3/4-6 1/4 cups all-purpose flour 1 pkg (2 1/4 teaspoons) active dry yeast 2 1/4 cups milk (you can use water if you don’t do dairy) 2 tablespoons sugar 1 tablespoon butter or vegetable oil 2 teaspoons salt

1. In a large mixer bowl, combine 2 1/2 cups of flour and yeast.

2. In a saucepan or in the microwave, heat milk, sugar, butter, and salt to 115-120 degrees.

3. Add hot liquids to flour and yeast. Beat at low speed until combined, then beat at high speed for 3 minutes.

4. Add enough additional flour to make a soft, but kneadable dough, and turn out onto a floured surface. Knead for 5-10 minutes or until smooth and elastic.

5. Put dough back into mixing bowl, cover with wet tea towel, and let rise 1 hour.

6. Punch dough down, divide into two pieces, and roll into a rectangle, about 6″x18″. Starting from the short end, roll up jelly-roll style and place into two greased 4×8 inch loaf pans. Cover with wet tea towel and let rise 30-40 minutes, or until doubled.

7. Bake in a preheated 350 degree oven for 25-30 minutes. Turn out onto a wire rack to cool before slicing.

i would suggest letting it cool..... extra long to prevent horribly cut loaves. (believe me ;))

light dinner ~ farfalle w/ veggies

prepare farfalle (bow tie) pasta according to package

saute zucchini in olive oil

add 1/2 an onion

1 diced tomato (or sun-dried)

1 cup fresh spinach

until cooked & take off the heat

add sliced grilled chicken

and 1/4 cup feta cheese

throw over strained pasta & add a little olive oil (if needed)

grated fresh romano cheese

coarse kosher salt & fresh groung pepper to taste

serve with side salad

pasta w/ cream, parsley & sun-dried tomatoes

In a large saucepan, place

2 Tbs English double devon cream

(or 1/4 cup heavy cream)

1 cup chicken broth

1/2 cup white wine

2 Tbs fresh chopped parsley

2 cloves garlic, crushed

bring to boil and turn off heat, stirring with a whisk

In a seperate small frying pan,

make a roux (2 Tbs butter & 2 Tbs flour)

add the roux, stirring w/ whisk to the sauce

turn heat on medium low, stirring just until the sauce thickens a little.

take off heat immediately

add julienne sun-dried tomatoes to sauce.

salt & pepper to taste

add over favorite pasta

(i used pumpkin pasta - Pasta by Deb)

top with freshly grated romano cheese

and grilled chicken

tuna cakes....winter squash...

Tuna cakes

1 small onion, diced

2 cloves crushed garlic

lots of fresh chopped parsley

3 cans of tuna ( or you could use fresh cooked)

1/2 cup plain bread crumbs

2 eggs

2 Tbs fresh squeezed lemon

lots of fresh grated romano cheese

(about 1/4 -1/2 cup)

coarse salt

fresh ground black pepper

1/2 t. old bay seasoning

mix well & set aside.

cover the bottom of a large skillet with vegetable oil.

heat a hair above medium

taking care not to burn yourself (it splashed me a few times)

use a 1/4 cup measuring spoon to scoop.

flatten w/ hand ( like making a hamburger)

place it on a fish spatula & slide into skillet.

let cook a few minutes on each side until golden brown

transfer onto paper towel or brown paper bag to drain oil.

winter squash

bake a winter squash whole on 350 degrees on a baking sheet

for a little over an hour, until very done.

cut in half using a bread knife

scoop out center (seeds)& discard.

scoop out the squash int bowl

add 2 Tbs butter

2 heaping packed Tbs of brown sugar

3 Tbs heavy cream

Beat with hand mixer until very smooth

pumpkin pancakes w/ cinnamon brown butter

This was adopted from the Taste of home magazine

I did, however, make a few alterations.

cinnamon brown butter

1/2 cup butter

1/2 cup real maple syrup

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup chopped pecans, toasted

In a small saucepan, melt butter over medium heat for 8-10 minutes until golden brown,

stirring occasionally.

add the maple syrup,cinnamon & nutmeg.

add the pecans & remove from heat.

pumpkin pancakes

1 -1/2 cup all-purpose flour

2 Tablespoons packed brown sugar

2 teaspoons baking powder

1 teaspoon salt

2 eggs

1-1/3 cup milk

1 cup canned pumpkin

1/2 cup ricotta cheese

In a small bowl, combine dry ingredients.

In another larger bowl, combine wet ingredients.

gently stir dry ingredients into wet ingredients just until moistened.

Drop batter by 1/4 cup onto a greased (butter) griddle.

batter will be thicker so use the back of a spoon to quickly spread thinner.

turn, once bubbles form on top & flip.

serve with cinnamon brown butter.

enjoy!

if you prefer to just use maple syrup, i would suggest

adding the cinnamon to the pancake batter.

pomegranate salad

here is a very simple & delicious salad.

start with cleaned, green leaf lettuce (or whatever you prefer)

place in large bowl

add pomegranate pieces

chopped walnuts or almonds

(i used both)

drizzle on olive oil, balsamic vinegar & maple syrup

coarse salt & toss

place in bowl & add manderin oranges

enjoy!

crustless pumpkin pie with streusel topping

this is from my favorite website www.thefrugalgirl.com which i think she got the recipe from taste of home or somewhere like that & i have to say, it was very delicious!

i forgot to take a pic of mine so i swiped it from her webpage

1 can (16 oz.) pumpkin

1 can (12 oz.) evaporated milk

2 eggs

1/2 cup sugar

1/2 cup all purpose flour

1 1/2 teaspoons pumpkin pie spice (I use 1 t. cinnamon and 1/8 t. each of allspice,

cloves, nutmeg, and ginger)

3/4 teaspoon baking powder

1/4 teaspoon salt

Topping

1/4 cup brown sugar

1/4 cup quick cooking oats

2 tablespoons butter

Heat oven to 350° F. In a bowl, combine pumpkin, milk, eggs, sugar, flour, spices,

baking powder, and salt. Mix until smooth. Pour into greased 9-inch pie plate.

Combine brown sugar and oats, and cut in butter. Sprinkle over pie

filling.

Bake 50-55 minutes or until knife inserted into center comes out clean.

under budget??? we'll see

i'm going to be trying my best to be under budget w/ the grocery bill this time around. we still budgeted the same amount,but, i'm going to try to use as little as possible though, so i have extra money for christmas. i'll also be using some things that i already have(which i need to do anyway)! since we are working on debt, we should have our car paid off next payroll. November 26th! black friday :) which means i wont have much money for black friday shopping. hence, trying to go under budget as much as possible because mortgage is also due that pay. we had ordered a dresser and a headboard/footboard for Nina that we are picking up this week. otherwise we would have had it paid off this week. (my fault :( ) i'm so annoyed because it was impulsive. the next week after i ordered it, we decided that we are going to buy another house so i wished that i hadn't :( URG! but, it is very nice & i'll be happy with it.

it's the time of year that we are all wishing tax return was sooner rather than later.

tips for saving

someone asked me for tips from Dave Ramsey's Financial Peace class, so i will be putting down a few very good tips & if anyone wants to say what works for them, that would be great!

1. first and foremost- you NEED an emergency fund (savings- atleast $1000) for emergencies like car repair or real emergencies.

2. do your budget every payroll! set a goal & stick with it. it will take time to tweak everything. so, be patient :) pay any extra money you have on debt...smallest to biggest. keep your goals in mind.

3. have an envelope system & pay cash for EVERYTHING!!!! NO MORE CREDIT CARDS!!!

cash is harder to part with since you see that it disappears quicker so sometimes you realize you might want to hold on to that money for something you want more. (most people who use even debit cards, spend 12-17% more.

4. be thankful!!! if you watch a lot of t.v., there is a lot of pressure to have the "nicest", which, i agree, who DOESN'T want the best, but, don't go into debt over it. being frugal isn't about being cheap & buying cheap, junky items. but saving where you can, so that you can splurge on something more important to you.

5. think about little purchases. starbucks (or "5bucks" and believe me, we love good coffee), pack your lunches......shop clearance/off season. buy coordinating wardrobes. (sometimes i find that i have random things for my kids that doesn't really match anything) so just because that shirt is cheap, if you have to buy shoes and pants b/c you have nothing to match it, it might not really be saving you.

6. do you have gym memberships you don't use? cable, that you don't need? we got rid of our blackberries (we didn't barely use all of the features b/c we didn't need it) & we save $850/yr (you can get something more important to you...like put it towards vacation). cut back & got basic cable (we save $780/yr) and still have cable modem. cutting back on things that aren't as important to you to save for things more important.

just a couple of thoughts :)

"very garlicky" mashed cauliflower

i swiped this picture from the internet since i forgot to take a picture of mine.

1 very large head of cauliflower (or you can use 2 bgs frozen)

1 bulb garlic sliced horizonally (in skin)

2 Tbs butter

2 Tbs heavy whipping cream

coarse salt (quite a bit)

first, open sliced bulb of garlic up(leave in shell) & pour olive oil on top of garlic. wrap in foil.

bake at 400 for 30 min or until very soft.

next, boil cauliflower until it's overcooked. don't leave in water too long otherwise

it will end up runny (that's what happened to me this time)

drain very well.

put in mixer or mixing bowl if you have a hand mixer

when garlic is done, pinch out the garlic from the bulb & add to cauliflower

add butter & mix

add cream & salt & mix

add more salt as necessary.

fresh ground pepper if you like or fresh chopped chives

easy little hors d'oevres

okay, so i have been totally busy this week w/ school & Nina's parties that i haven't added any recipes, but i make these little

hors d'oevres and they are always a hit. super easy. i buy the little packs of Athens Fillo (Phyllo) shells & i fill them w/ a mixture of

1 softened cream cheese,

fresh squeezed lemon (less than half)

& sugar (??? maybe a 1/4 cup??? more? less?) to desired sweetness.

oops didn't think of measuring :(

mix with a hand mixer. pipe into shells & top w/ a fresh raspberry.

enjoy ♥

english muffins

1 cup warm water (105 F)

1 pkg. (2 1/4 teaspoons) active dry yeast

1 cup milk

2 tablespoons sugar

1 1/2 teaspoons salt

3 tablespoons butter

5-6 cups all purpose flour

corn meal for dusting

Dissolve yeast in warm water in a mixing bowl. Combine milk, sugar, salt, and butter, and heat to

110 F. Add to yeast mixture along with 3 cups flour. Beat for 3 minutes. Add enough remaining

flour to make a soft dough and turn out onto floured surface. Knead for 3-5 minutes, or until

smooth and elastic. Place in a bowl, cover with a wet tea towel, and let rise 1 hour.

Punch dough down, and divide in half. Let dough rest for 10 minutes. On a surface generously

sprinkled with cornmeal, pat or roll dough to 1/2 inch thickness. Cut into circles with a floured 3-

inch biscuit cutter. Place circles onto ungreased baking sheet. Cover with a dry tea towel and let

rise 30 minutes.

Place risen muffins gently onto a medium-hot griddle or skillet and cook for 10 minutes on each

side. Cool on a wire rack. Split with a fork (not a knife or else you will not get the middle to look like an english muffin) and toast before serving.

ghee & naan

first you need to make the ghee. it's basically clarified butter. take a stick of butter & 4 oz. (equal amount) of water, put in pan & heat. next, take a spoon & skim the white solids off of the top. what remains will be the clarified butter, called ghee. ( i placed in a pint sized, wide mouth canning jar)

• 1 (.25 ounce) package active dry yeast ( 2 1/4 teaspoons)
• 1 cup warm water
• 1/4 cup sugar
• 3 tablespoons milk
• 1 egg, beaten
• 2 teaspoons salt
• 4 1/2 cups bread flour
• 2 teaspoons minced garlic ( i used fresh crushed)
• 1/4 cup clarified butter, melted
• 
  
• In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
• 
  
• Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
• 
  
• During the second rising, preheat grill to high heat. ( i used a paninni press)
• At grill side, roll one ball of dough out into a thin circle on lightly floured surface. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

o sigh, the food budget

as i sit and look at a recipe book of sauces, i sigh & think what great food i could make if budget wasn't an issue. ever since the dave ramsey classes that we took, we are on a strict budget

(thanks to him, we are almost out of debt & we are doing some final repairs to sell our house in the spring :))

i cringe when i look back when wes was little & i think of how broke we were while owen was in college & here i am, an "all organic" mom who was walking through wegmans on no budget while paying with a credit card. (i wonder how much each meal cost after all of that interest on that already pricey food.) yes, i am sad to admit it. i was crazy to not have a budget. my son didn't even know what a happy meal was (not that they are very happy).

i am however pleased to admit that i fed my child healthy food & now i find alot of organic snacks & cereals at the surplus outlet for a fraction of the cost. now i will always keep a food budget, although it will increase.yay!

but for now, i will continue shopping at the farmer's market, aldi, surplus outlet & wegmans with joy, knowing that i am saving my family money & still able to make delicious food while on a budget.

menu this week

Saturday

broiled flounder

roasted asparagus

roasted sweet potatoes

homemade rolls

Sunday

grilled chicken

mushroom risotto

roasted brussel sprouts

homemade rolls

monday~

spaghetti squash

homemade sauce &

topped w/ ricotta & romano

sauted baby zucchini

tuesday~

pumpkin pasta (pasta by deb)

w/ alfredo sauce

chicken breast

wednesday~

butternut squash soup

garden salad

naan

thursday~

turkey burgers w/ avocado

corn on the cob ( i froze )

spinach salad

friday~

ny strip steak w/ balsamic glaze

caramelized onions

garlic mashed cauliflower

fresh green beans

all about the cookware

alot of people don't like to cook. i feel like part of the problem is their junky cookware. yes, i would love to have some All-Clad cookware & Le Creuset but that will come later down the road. i have some "alright" cookware (nothing fancy) but there is a huge difference compared to walmart cookware where the coating peels off & God only knows what junk is made out of & if you are ingesting it. so, invest in some decent cookware & i believe you'll enjoy the cooking process a little more ( or a whole lot).

chicken w/ creamy wine sauce

slice 2 shallots, 2 garlic cloves, baby zucchini, mushrooms & cherry tomatoes

chop 1 T. parsley & take the thyme off 1-2 sprigs

in large skillet, on medium heat, add olive oil & saute the shallots & garlic (do not burn)

& then add zucchini and cook for several minutes

add mushrooms once zucchini starts to soften, olive oil as needed

when mushrooms are starting to cook , add the tomatoes.

then add parsley & thyme

add 3/4 c. white wine & turn up heat to slow boil. cook for several minutes and turn off heat.

in a separate pan, make a roux w/ 2 T butter & 2 T. flour (stir w/ whisk~do not burn) take off heat & add 1 cup heavy cream.

add 3/4 c. freshly grated romano cheese.

mix the cream sauce into the veggies in skillet.

add salt & freshly ground pepper

grill chicken breast on panini press or grill.

let rest for several minutes before slicing (this will keep it from being dry)

place over favorite pasta (pasta by deb) i used spelt.

garnish w/ romano cheese & add the sliced chicken

tortellini soup

i realized this will be hard for me to write an exact recipe since i never measure anything.

i'm going to have to start though :( bear with me please!!!

cook sausage & drain (not into sink unless you want it to clog:))

in a large pot, add 2-3 T olive oil

saute 1 onion & 2-3 large cloves of crushed garlic until onions are clear

add fresh baby spinach until wilted (or you can use frozen- add after sauce then)

add the cooked sausage

add 1-2 tsp italian seasoning or fresh herbs if you have (fresh is ALWAYS better)

add several turns of fresh ground pepper (my favorite :))

add 1 large can crushed tomatoes

1 large can of diced tomatoes ( i used whole peeled plum & i cut them)

1 jar of spagetti sauce or add another can crushed tomatoes

add coarse kosher salt ( couple pinches-less is you used jarred sauce)

you may want to add a half can of water

(my soups are usually thicker)

add tortellini & cook on med-low until they are tender.(don't overcook)

add freshly grated parmesan cheese to taste

serve along with fresh bread

pumpkin lasagna

i substituted w/ brown rice lasagna noodles.

cook lasagna noodles according to box. & preheat oven to 350.

saute in 2 T. olive oil~ 1 Lrg sweet onion chopped

3 garlic cloves minced ( i just crushed mine)

1/4 t. italian seasoning

add sliced mushrooms

10 oz. bag of baby spinach leaves (until wilted) and set aside for a few

add 1/3 jar Alfredo sauce

mix together 1 15 oz. container ricotta

16 oz. pumpkin puree

1/2 t. salt

1/4 t.ground pepper

1/8 t. nutmeg

3/4 c. grated parmesan cheese

spray pan. spread 1/2 c. alfredo sauce ( or1/3 jar) on bottom of pan

layer noodles, ricotta mixture, veggie mixture & repeat.

finish w/ noodles & 1/3 jar alfredo sauce on top

cover w/ foil & bake 45 min

uncover & grate parmesan on top. cook uncovered 15 min

let rest for 15 min b/4 cutting

ENJOY!!!!