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lentil & white bean stuffed delicata squash 

oh my goodness… I don’t think I could fully express just how much I love fall!  

Everything is just so beautiful.  We started our day at our local farmers’ market yesterday 

Just look at that color! 


I scored a great deal on tomatoes

So that means it’s canning time!

I love the process of canning.. because it is a process. It also brings back nostalgic memories of my amazing Grandparents. Gosh, I miss them😓. 

I spent yesterday prepping the tomatoes, and started canning this am. 
My first jar broke when I put it in my canning pot 😂. I sputtered many not-so nice words. ( who meee?)

I tend to be very careful about following the proper procedures when I’m canning so I was really very upset when this happened. After doing a little research I actually think that I might put a little bit too much liquid in the jar before I sealed it either that or I filled it to tightly so I am currently waiting for my water to boil again so that I can try this again.
In the meantime while I’m waiting for the water to boil I figure this is a great time for me to share a recipe. Wayback in the beginning when this blog was brand-new one of the reasons that I started it was because we had joined CSA and there I had been introduced to a most amazing squash call Delicata.

I actually love all winter squash however the thing I love about Delicata is that the skins are edible making prep work next to nothing. 

This, my friends, is a delicata squash.  It is in season right now. You can find it at your local farmers’ market as well as most grocery stores. 

Lentil & White bean stuffed delicata Squash 

1 delicata squash

1/4 cup dried brown lentils

2 garlic cloves, peeled 

Sea salt and freshly ground pepper

1/2 cup low sodium canned white beans, rinsed and drained 

1 tomato, chopped

About 1/4 cup parsley, chopped

Juice of 1 lemon

1 tsbp olive oil

1/4 cup shredded Parmesan cheese




Preheat oven to 325 degeees

Wash the squash, half the squash and remove seeds. ( I’m finding that a grapefruit spoon with serrated edges makes easy work of this) 

Sprinkle with salt and pepper and roast upside down on a baking sheet in the oven for 20-25 min depending on size. ( mine took about 22 minutes) 

It is done when a knife can be easily inserted into outer skin.


Using tongs, carefully flip squash over 

While squash is cooking, prepare filling.

Cook lentils according to package directions, adding the whole garlic cloves so that they soften.( I’m enjoying sprouted lentils, because they are easily digestible and cook quickly.. if you can’t find them dried brown lentils work just fine)

Once lentils are cooked, remove garlic clove and mash together with the white beans. Add back to pan and stir in tomatoes and parsley. Season with salt and pepper and squeeze the juice from the lemon into mixture. 

Divide mixture between both halves and fill 


Sprinkle the cheese on top,drizzle with the olive oil and return to oven for about 10 minutes or until the cheese melts

This makes a perfect make-ahead dish, take-away lunch or side dish for dinner! Enjoy!

Click here for another delicata recipe from a few years back
Keeeping Florida and all in the path of hurricane matthew in my thoughts.  Including my son and Daughter-in-law and 2 of my grandpups, and many friends in the area.  Please be safe! 

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one-pot creamy pasta

Happy Friday, friends. 
The recipe I’m sharing today is not my own.  It was in Martha Stewart’s magazine a few years back.  It was one of those pull-out recipe cards. 

I must admit, I didn’t think much of it when I saw the recipe, but a snowy afternoon with limited ingredients in the house led me to try it.
Holy cow batman!  Is at as good as fettuccini alfredo?  Nope.  Pasta, cream, cheese butter garlic..  not much can compare with that. 

Was it amazing? YES!

Was it easy?  YES!  Easier than making a box of kraft mac and cheese ( which, btw.. it also kind of amazing it it’s fake orange cheese nostalgic way ☺️) 
Here’s the original recipe for One pot orecchiette, chickpeas and olives

Admittedly, I’ve followed her recipe to a tee… but I’ve also used it as a guideline to play a little. 
Here’s her original recipe, just subbing the kind of pasta I used 

12 ounce dry pasta ( I had bow ties, so I used bow ties) 

* note..  many companies make ‘no bake’ pasta these days.  For this recipe, just use your regular pasta.  I haven’t tried it with GF pasta, but I’d imagine it would work, just keep an eye on it and add more water if  needed) 

1 can of chickpeas, drained and rinsed 

1/2 cup kalamata olives, pitted ( you can buy them pitted.. don’t fret )

3 cloves garlic, smashed ( or 1 tsp garlic powder ( make sure not garlic salt) 

Sprig of fresh rosemary or 1 tsp dried

3 TBSP extra virgin olive oil 

2 TBSP tomato paste ( buy the tomato paste in the tube.  It’s in the canned tomato isle.  Believe it or not. Whole Foods has one of the least expensive tomato paste tubes.  I believe Trader Joe’s also has one) don’t pay more than 3 bucks for it

( optional.. but I always use in any soup or stew.. small piece of Parmesan rind) 

1/4 tsp red pepper flakes

Sea salt

Ground pepper

1/2 cup grated Parmesan cheese ( I also added a bit on cheddar ends that I had in the fridge )

2 cups baby greens 
Place everything up to cheese in a stockpot. 

Add 5 cups of water 
Bring to a boil, then reduce heat to medium, stirring occcasionally. Check pasta in 12-15 minutes ( thicker pasta will require longer.  Check at 15 min to see). It should be mostly cooked, with just a slight bite to it. 

Turn off heat, but leave pan on burner 

Add the cheese, replace cover for 5 min so the cheese can melt. After 5 min, stir and if cheese still needs longer to melt, cover for additional 5 min.  Discard rosemary sprig, if used. If sauce seems a bit thick, stir in a bit more water until you get a creamy consistency 


Serve with a sprinkle of red pepper flakes 


Please try this!  I have a lot of friends who are just learning to cook.. a lot of girls just on their own, either senior year in college or just out on their own.  This is a great recipe to start to learn to cook 

You can assemble in the morning and add water and cook when you get home from work
You can play with the ingredients…sub out broccoli crowns and cooked chicken for the chickpeas and olives

Or chopped red pepper and cooked sausage for the chickpeas and olives

Or ground beef and onion,  and pepper jack cheese for a Tex-mex flair

Or you can eliminate the cheese to make this vegan. 
Full credit of this recipe goes to Martha Stewart.  I just wanted to share it because it is insanely easy and tastes like it took a lot longer than it did to make. Try it! 
Enjoy!
Ps…. happy birthday to my long-time friend, Laurie! 🎉🎉🎉🎉🎉🍷🍰😘

curried tofu & edamame soup

good afternoon, friends!

I have some exciting news to share!

As of yesterday, I am part of Whole Foods Market‘s social media ambassador program, Whole Foodies!

I’ve been looking for something like this for awhile, and the timing is right and I am thrilled!

What does this mean for you? It means that I’ll be trying  new products and receiving samples that I’ll review and pass on to you!

I also will be sponsoring a few upcoming giveaways as a way to celebrate!

:barefoot girl throwing confetti in her kitchen👣:

Today’s recipe is quite fitting, considering it’s Monday and so many have adopted the practice of meatless Monday.

Plus.. Well, it’s really quick and oh-so-tasty

curried tofu & edamamme soup 

1 block of tofu, pressed ***

1 tbsp sweet curry powder

1/2 cup edamamme, shelled

1 can coconut milk

1 jalapeño pepper

1/2 red bell pepper

1 cup Chicken stock 

1 tablespoon coconut oil

Cilantro and lemon or lime for garnish

Toasted tortilla chips to serve with . 

  

Start by crumbling the tofu and tossing with the curry.  Let stand 10 minutes.

Meanwhile, chop peppers, removing seeds and ribs.

Heat coconut oil over medium heat and add tofu. Sauté for 5 minutes , stirring often ( you are essentially toasting the curry, giving it a deeper flavor.

Add peppers and edamamme and stir. Let cook 5 more minutes.

Add coconut milk and stock. Season with sea salt ( double check that your curry does not contain salt. If it does, the taste before adding additional salt )

Bring to a slow simmer and let cook about 10 minutes.

Meanwhile, make the tortilla chips.

Preheat oven to 350.  Cut 1 small corn tortilla into wedges. Place on non-stick cookie sheet or parchment paper.   Sprinkle with a little bit of water and top with a bit of sea salt

Toast for about 3 minutes, then flip and toast an additional 3   

 

Serve with chopped cilantro ( parsley if you don’t like cilantro ) a squeeze of lemon or lime juice and tortilla chips

Wanna see it closer?

This little bowl has some incredible flavor 🙂

Stay tuned…  Tomorrow’s recipe is out of this WORLD! 

 

***. If you cook with tofu, I highly recommend a tofu press.  What you save in paper towel will easily help pay for it..   Many people say they don’t like tofu, when in fact it was probably not prepared properly.  You NEED to press the water out of it. Tofu will take on the flavor of whatever you add to it.  Properly pressed and prepared tofu should have a texture similar to buffalo mozzarella cheese.

Similar recipes

smoked tofu tacos with chipotle-lime sauce

Ethiopian-spiced coconut tofu bowls 

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