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 ;)

Fakin' It

Any true Arrested Development fan would know exactly what I was referencing if I screamed "Faker!" in a British accent.

The rest of you would think I am crazy (especially since screaming in a fake British accent and slapping people isn't quite socially acceptable). Maybe this video will help you out a bit...

[I will take advantage of any opportunity to insert a Bluth reference]

But, in all seriousness, what about when some of the food that we eat every day is fake? I try to cook as many meals as I can for myself to avoid eating all of those processed foods, but sometimes it is just so much easier to pop a frozen meal into the microwave!

Here are the truths about 5 processed foods that you may be eating every day:

1) Cheese Products

You know what I'm talking about - those Kraft Singles that are a staple at backyard cookouts.  Normal cheddar cheese includes milk, enzymes, salt and annatto (for coloring). "Fake Cheeses" include those, as well as crazy mixtures of Milk Protein Concentrate, Sodium Citrate, Calcium Phosphate, Milkfat, Gelatin, Sodium Phosphate, Lactic Acid, and Sorbic Acid (preservative), just to name a few.

Usually, these fakers have about the same fat and calorie counts as regular cheese (plus real cheese tastes better). Next time you are making a burger, ditch the fake cheese and opt for the real stuff.

2) Margarine

In my opinion, butter is easily one of the best inventions of all time. But fake butter? Not so much.  Most brands of stick margarine have been high in trans fat, which increases bad cholesterol. Softer margarine spreads have less hydrogenated oils, thus lowering the trans fat contents. Our cardiologist friend recommended using light butter rather than margarine for your ticker.

  But buttery sprays? These have some crazy additives such as emulsifiers (mixtures of two liquids that are normally unblendable), preservatives, acidulants (regulate the pH) and tons of artificial flavors and colors! If you need some flavor without the calories, try and stick with some good ole' salt & pepper instead of a chemical-filled spray.

Random Fact: By the end of the 20th century, the average American ate around 5 lbs of butter and 8 lbs of margarine!

3) Sugar Replacements

Aspartame is a scary word...but maybe that's just for me (for years my mom has been telling me that my Diet Coke will kill me). People have been arguing the pros and cons over this one for years, and scientists can't quite reach an agreement on the safety of artificial sweeteners.

If you are crazy about eating organic, these may be on your "no-go" list. It all depends on your opinion! For some good info on sugar substitutes, my friend Loren wrote a great post here.

4) Fake Crab Meat

This is in a lot of the store-bought sushi that I have seen recently (I'm looking at you, Central Market)! However, usually there will be a pricier  alternative to the fake crab meat for you (which is well worth the extra $$).

 What exactly is fake crab meat? Think like the pink slime in meat that caused so much controversy a few months ago. Technically speaking, it is processed fish myofibrillar proteins that are formed into a paste. Oh. My. Gross. Always check the labels or ask if you are getting the real thing!

5) Whipped Cream

I am not going to lie to you. Freshman year of college, I kept a tub of Cool-Whip in the freezer and ate out of it with a spoon.  Looking back, that probably wasn't the best idea. Products such as cool whip actually don't contain cream at all (thus the low calorie count), but have a combination of Water, Hydrogenated Vegetable Oil, High Fructose Corn Syrup, Skim Milk, Light Cream, Sodium Caseinate, Natural and Artificial Flavor, Xanthan, Guar Gums, Polysorbate 60, Sorbitan Monostearate, and Beta Carotene (color).

My advice? Use a mixer to whip up some organic heavy cream and sugar rather than using the foamed oil product filled which chemicals.

Source: The Dark Side of 5 Fake Foods

Back...For Good (For Now)

I know, I am the worst blogger ever! After a 6 month hiatus, Classic Junkie is back with a new look!

Life has been quite crazy in the past few months. Below are some of my excuses for being such a slacker, aside from the fact that I actually am quite the slacker...

1. Moved to my very own apartment
2. Spent some serious time junking in Round Top and Downtown McKinney
3. Traveled through Europe for 2 weeks with my mom and sister
4.Enjoyed a bunch of time in our newly refurbished screened in porch at the lake
5. Took a few business trips to Chicago and Maryland
6. Hosted a "Going Away" dinner for one of my best friends and her husband

I'll be back with more posts on cooking, wine, junking, and everything else that I love in the coming weeks...get excited!

I'm in love...

Just in time for Valentine's Day!

Pink. Suede. On sale. Last pair in my size...

It's FATE!

Mac N' Cheese Muffins

This one is perfect for you ladies on the go! It is easy to make, light and delicious...plus it is made in perfect serving sizes!

Mac N' Cheese Muffins

Ingredients:

- 4 cups cooked pasta (about 2.5 cups dry)

- 3 strips bacon, crumbled

- 1 Tbsp flour

-1 Tbsp light butter

- 1 cup skim milk

- 1 clove garlic, minced

- 1/2 cup shredded Cheddar cheese

- 1/2 cup shredded Gruyere cheese

- 1 egg

- 1 egg white

- 1 10 oz. package frozen, chopped spinach (defrosted and drained)

- Salt & pepper to taste

Directions:

Preheat the oven to 400 degrees and spray a muffin tin with cooking spray. Melt the butter in a pot, and mix in the flour until well combined. Slowly pour in the milk and garlic and heat until the liquid is just under a boil. Pour in the cheeses, and stir over med-low heat until the cheese is melted and the sauce is smooth. Remove the pan from the heat, and slowly pour in the eggs (they act as the binding agent).

Combine the pasta, bacon, sauce, spinach, salt and pepper in a mixing bowl until thoroughly mixed together. Spoon the pasta into the muffin pan, and sprinkle a bit of cheese on top. Bake about 5-10 minutes, until the cheese is melted and slightly browned.

Makes 12 servings.

140 calories | 16.11g carbs | 5.44g fat | 8.14g protein



Decoration Inspiration

I am sitting here writing this post and watching the Bachelor...the only thing I have to say about this season is that boy need to get himself a hairbrush! And possibly a haircut...I just don't see what they see in him!

Anyways....on to more interesting things! In about a month I will be moving into my own place, and with that comes a TON of new purchases to make the house complete! Up until now, I have never had a whole place all to myself, and have never been able to decorate anything other than my bedroom...so I am very excited and overwhelmed with this new apartment!

Choosing colors for the living room took some time...I have seen so many great ideas on Pinterest, that it was really tough to narrow it down. I decided I MUST have pink in my living room...

Choosing a second color was a little tougher...but I am going to go with aquamarine! The room above is my inspiration for it...I have a brown couch and cream walls, so hopefully the pink and aquamarine will pull it all together well!



I found this beauty on One Kings Lane for $165 (including shipping!!), and had to have it! It has a removable top for storage, and is absolutely adorable! So now I have the pink that I want to work with...just need some accents...

I'll keep you posted as the search for the perfect accessories continues! Unfortunately, Round Top isn't until March 30, so it may be a while till I get a chance to get some of the great junk!

Are you going to Round Top this year?? The show lasts from 3/23-4/8...time is running out to book your lodging!!

I'll be back in a few days with a new healthy recipe...Mac'N'Cheese Muffins!

I'm BAAAACCCCKKKK!

Well hello, hello! I am finally back and feeling like my life has (temporarily) settled down a bit!

First things first - the new job is going stupendously! I was not looking for a new job, and so the offer was quite a surprise! It is so rare and so amazing when God throws a wonderful blessing at you, that you didn't expect or even know you wanted. I am beyond grateful. And the job has led to some more exciting news...

Sometime in March, I am moving out of Uptown and into Addison Circle! I know - I always said that I would NEVER live in Addison. Funny how a year can make priorities change. Anyways, with the new move comes a new roommate! She is horribly lazy, refuses to clean up after herself, and hates baths...

But I mean, who can resist that face??

But let's get down to business. I know you need some good recipes for the winter...so here is one of my recent favorites:

Cream Cheese Potato Soup

Ingredients:

- 4 cups peeled, chopped potatoes

- 4 cups chicken broth

- 1/4 cup minced onion
- 1/2 tsp Lawry's Seasoned Salt
- 1/4 tsp White Pepper
- 1/4 tsp Cayenne Pepper
- 8 oz. Cream Cheese (I use the light version)
- Cheese and/or Bacon Bits for topping

Directions:
Combine the potatoes, broth, onion and seasonings in a large pot and bring to a boil. Let boil about 20-30 min, until the potatoes are tender and can be easily pierced with a fork. CAREFULLY pour the mixture into a blender (I actually do a few smaller portions in my Bullet), and blend until smooth. Keep in mind that the steam from the soup will expand in the blender, so remove the lid slowly!
Return the mixture to the pot, add the cream cheese, and stir over med-low heat until the cream cheese has completely melted.
Serve with cheddar cheese and/or bacon bits and enjoy!! Makes about 4 servings.

And since I know we are all on our New Years kick, I've got the nutrition facts for ya! Keep in mind that I used the 1/3 less fat cream cheese.
Cal: 281 | Carbs: 30g | Fat: 12g | Protein: 8.75g