Butternut Squash Soup

It is my absolute favorite time of the year! The weather is finally starting to cool off a bit, pumpkins are all over the place, and it's almost boot season! Another great thing about fall? Squash is in season! I have been having so much fun experimenting with different squash recipes over the past few weeks, so look forward to some fun (light) ideas coming up!

First recipe on the list: Butternut Squash Soup! This is super light, gluten-free and delicious!!

Here's what you will need:

• 2 Tbsp Vegetable Oil 
• 5 cups Butternut Squash*, peeled and cubed (about 1 1/2 lbs.)
• 2 cups Russet Potatoes, peeled and cubed (about 1 potato)
• 1 tsp Salt
• 1/2 tsp Ground Pepper
• 2 cups Leeks, chopped (about 2 leeks)
• 6 cups Fat-Free Chicken Broth
• 1/2 cup Organic 1% Milk
• 2 Green Onions, chopped
• 2/3 cup Plain Pumpkin Seeds
• 2 tsp Vegetable Oil
• 1/2 tsp Salt
• 1/4 tsp Pumpkin Pie Spice**
• 1/4 tsp Chili Powder

 Directions:

1. Heat oil in a large pot over medium high heat. Add in squash, potatoes, salt and pepper, and saute for about 3 minutes. Add leek and saute for an additional minute. Stir in the broth, bring to a boil, and cover. Simmer, covered, for about 20 minutes on medium low heat, or until the potatoes can easily be pierced with a fork.

2. While that simmers, heat the 2 tsp oil and pumpkin seeds in a pan on medium high , and saute for about 4 minutes, until they are golden brown. Transfer the seeds to a bowl, and coat in the salt, chili powder and pie spice.  Set aside.

3. Once the veggie mixture is ready, reduce heat to low and puree the combination with a immersion blender until smooth.

4. Garnish the soup with the green onion and pumpkin seeds. This makes about 10 one-cup servings. Enjoy!

Nutrition Info per 1 cup Serving:

138 Cal | 18 Carbs | 6 g Fat | 5 g Protein

*I found that the best way to peel the squash was to cut it into smaller chunks and peel it with a small paring knife. I originally tried using my potato peeler, but it was a complete failure! Let me know if you know of any better ways!

**I found my pumpkin pie spice at Central Market in the bulk spice section.

P.S. - You know what is happening this weekend?? ROUND TOP!!!  I am soooo looking forward to checking into our favorite little B&B, digging through the fields at Warrenton and Texas Rose, and our traditional dinner at Royers! Look forward to a recap next week!

Recipe Repeat (blame it on the allergies)

According to my mother, I am really good at "burning the candle at both ends." Basically, I get really busy sometimes and overload my schedule until I have to stop. That is why I haven't had time to post anything over the past few weeks, and now I am sick and don't feel like cooking anything!  So, tonight I will go home and make some of my favorite Homemade Potato Soup, sip on some Sleepy Time Tea, and watch Weeds on Netflix.

I encourage you to do the same :)

I promise I'll be back soon! 

Pasta alla Carbonara

If you can believe it, the first time that I EVER had Pasta alla Carbonara was this past April. I really can't believe that it took me so long to try such a delicious dish, especially considering my incredible affections for carbs and bacon.

 My mom and I had just finished up our last full day in Rome, and wanted to grab some authentic Italian cuisine. The problem was, we had been walking through Rome all day, and were completely exhausted! All of the restaurants in the neighborhood of our hotel were pretty fancy (no jeans allowed), so we were left wandering the surrounding streets looking for the perfect little hole in the wall restaurant.

Thankfully, we finally found it.  It started out perfectly - the first course was a delicious (and healthy) artichoke salad, followed by a shared Pasta alla Carbonara. Then things took a turn during the third course...



This is what happens when you order off of a menu in a language you don't understand...



Foul fish aside, I have been thinking about that Carbonara ever since we left! I try to eat healthy as much as possible, so I had to wait for the perfect cheat day to try out this recipe...and it was totally worth the wait!

Here's what you will need:

• 5 strips of Bacon, cut into dime size pieces
• 1 Tbsp Olive Oil
• 2 tsp. minced Garlic
• 1 whole Large Egg
• 3/4 cups Freshly Grated Parmesan*
• 1/2 container (about 7 oz.) of Spaghetti 
• Salt, for boiling
• Pepper, for flavor

Directions:

 1. Bring enough water (with salt) to a boil in a large pot, and add pasta. Cook according to pasta directions.

2. While the pasta is boiling, add Olive Oil and uncooked bacon to a pan. Cook over medium heat until the bacon is crispy. Reduce heat and add garlic. Cook for about 3 more minutes (you don't want the garlic to burn). It should look something like this:



Golden, greasy & delicious

4. While all of this is going on, scramble the egg in a bowl. Once it is well scrambled, add 1/2 cup of Parmesan and stir until well mixed. Set aside.

3. Drain the pasta and put it back on the pot. Add the bacon, oil and garlic mixture to the pasta while it's still hot. Toss until well-combined (it's best to use tongs).

 

 

4. Slowly add in the Parmesan mixture, tossing continually.

5. Serve however you like, garnishing with the remaining 1/4 cup of Parmesan. Enjoy!



I dare you to try not going back for seconds ;)

*Go ahead a grate your own Parmesan for this recipe! It adds so much to the freshness and flavor...you won't regret the extra 3 minutes it took!

 

Nutrition Info:

355 Cal | 35 Carbs | 15 g Fat | 20 g Protein

Note: For this calculation, I assumed 4 servings and the use of Barilla Plus Thin Spaghetti.

P.S. - Who needs a vacuum when you have a Dolly?

 



 

Summer Chardonnay

I think it will come as no surprise to most of you that I love wine. I have a cabinet full of wine for emergencies (gifts, dinner parties, Wednesday nights...).

World Market wine section...the BEST!

 

I can easily say that Chardonnay is my favorite wine. Not only is it delicious, but its WHITE. That comes in handy when the inevitable spill occurs (my friends and family can attest that that happens regularly). It also won't stain your mouth out in public (always a plus).

Unfortunately, a good, robust Chardonnay can end up being way too heavy for a Texas summer day! And, I'll admit that for some people, the crispness of  Pinot Grigio can  be much more alluring in 100 degree weather!

The good news for Chardonnay aficionados is that winemakers are giving us a few more options for the summer! Crisp and light Chardonnay's are coming on trend...finally! When wine is made, it is typically kept in oak barrels to ferment and age, which gives Chardonnay its woody or buttery flavor. When Chardonnay is "Unoaked," it is kept out of those barrels so that it will keep it's light and fruity flavor!

Next time you are out wine-shopping, try grabbing an Unoaked (aka Unwooded, Naked, or Virgin) Chardonnay! Here are a couple that I have tried recently and LOVED!

Joel Gott 2011 Unoaked Chardonnay
$15 at Tom Thumb

Layer Cake 2009 Virgin Chardonnay
$11 at World Market

Enjoy!

P.S. - Here's a sneak peak at next week's post...yum yum!

 

Cauliflower - Spinach Rolls

Back again, as promised! Today's post is a recipe for a yummy alternative to your standard veggie side dish!

I know what you are probably thinking how gross Cauliflower is, but give this one a chance, and I bet you will change your mind! Yes, Cauliflower is the main ingredient, but the fresh Cilantro, Garlic, Green Onions and Red Pepper give it a great kick!

Cauliflower - Spinach Rolls

Here's what you will need:

• 1 large head of Cauliflower (about 6" in diameter)
• 1/2 cups Cilantro, chopped
• 1 cup Spinach, chopped
• 2 sprigs of Green Onion, finely chopped
• 2 cloves of Garlic, chopped (about 2 tsp.)
• 1 Red Bell Pepper, chopped (about 1/2 cup)
• 1/2 cup Quinoa, dry
• 1 Egg White
• 1/4 cup Grape Seed Oil
• Salt, for flavor



Directions:

1. Preheat the oven to 350 degrees and spray a glass cooking dish with non-stick spray.

2. Use a chopper or food processor to finely chop up the Cauliflower florets, set aside.

3. Combine Cilantro, Spinach, Green Onion, Garlic and Bell Pepper in a pan with half of the Grape Seed Oil (1/8 cup). Saute for about 5 minutes, until the spinach is wilted. Remove from heat.

4. In a large mixing bowl, combine the Cauliflower, Egg White, Salt, and the saute mixture (ditch the excess liquid) and mix well.

5. Using your hands, form the mixture into a roll about the size of the palm of your hand. Squeezing out any excess moisture will help it stick together. The more compact you can make these, the more likely they will stick (I had a little trouble with them crumbling at first). There should be enough to make about 10 rolls.

6. Roll the balls in the Quinoa, coating them. If they are too crumbly to roll in the Quinoa, use your hands to get them covered. WARNING: This will make a mess! I am still finding Quinoa in my kitchen!

7. Place them in the baking dish, and drizzle with the remaining Grape Seed Oil (1/8 cup) and cook for 30-40 minutes, until they start to brown on top. Let them cool for about 10 minutes to set, and enjoy!

Nutrition info per roll:

112 Calories | 12 Carbs | 6 g Fat | 4 g Protein

*The recipe calls for 1/4 cup of Grape Seed Oil, but feel free to use less to cut down on the calories! (Nutritional information assumes the full amount is used)

P.S. - Hope you enjoyed Shark Week as much as I did ;)