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