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Tag Archives: Butternut squash

Lazy Weekend Treats

It’s getting close to the weekend and we are plan-free for this one.  That means I can spend some time in the kitchen trying out some new recipes along with some tried and true favorites.  I’m thinking of a full meal menu plus some sweet treats to tide us over.  My best bet is a nice Saturday dinner, so that’s what I’ll plan for.

First up on my to-make list is a Butternut Squash Soup recipe from Ina Garten.  It’s in her Back to Basics cookbook.  I’ve made it numerous times, it’s super simple, and always a winner.  The most time consuming part for me is peeling the squash.  I am not a fan of curry so I omit it, but I don’t feel like the soup is lacking in flavor without it.  My plan with the soup is to let it be a starter for our Saturday dinner and the leftovers can be had for lunch on Sunday.

Next up, I am going to make a Chocolate Crescent Roll.  I’ve seen different versions of this all over Pinterest.  I’m going to use the canned crescent roll dough and dark chocolate bars for mine.  I may even add some peanut butter to a couple, just because.  Quick and easy!

Homemade chocolate crescent rollsSource

I also plan on making a dessert, or two. There are so many options to pick from and I’m on the fence about a few.  Do I want cake or cookies?  New recipe or tried and true recipe?  I’ve been trying a lot of new ones lately which I think is good.  I have quite a few cookies and bars that are still untested in my Fine Cooking Cookies magazine as well as some sweet treats in my Barefoot Contessa cookbooks.

Foolproof - Ina Garten

I have yet to make her Outrageous Brownie recipe, which is the one that she sold in the Barefoot Contessa store.  I am a huge fan of brownies, so I’m thinking this one is at the top of the list.  I should probably make those Friday night as the recipe makes a lot.

I’ll leave my last choice as a TBD.  I like to leave a little leeway in my baking plans for the weekend.  I never know when the mood will strike to make donuts or something, like it did last weekend.  They were excellent by the way.  Pumpkin donut holes rolled in a cinnamon sugar mix are easy and delicious.  Don’t miss out if you have a chance to make them.

Alright, what are your baking plans for this weekend?  Is anyone trying something new or even just looking forward to some baking time?  Let’s hear it.

 
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Posted by on February 20, 2014 in Desserts, Meals

 

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Autumn Birthday Dinner

Last weekend was a family birthday weekend.  I wanted the menu to  focus on the flavors of fall.  I had been reading through my Ina Garten cookbook, “Back to Basics”.  There are quite a few recipes in it that I’ve been wanting to try, especially the side dishes.

Baked Salmon Birthday Dinner

The finished product!

 

 

 

 

 

 

 

 

 

 

I knew early on we were having a baked salmon for the main course.  What I needed were the sides.  I went with a pan-roasted root vegetable recipe in the “Back to Basics” book.  It included parsnips, turnips, and celery root; all veggies we hadn’t tried before.  Plus, it had brussel sprouts which are probably my most favorite winter veggie.  I love them!  In addition, I had roasted assorted baby potatoes.  I just spray them with olive oil, add a sprinkling of kosher salt and fresh ground pepper and bake till tender.

The star of this meal though, surprisingly, was the Autumn Tossed Salad.  It was awesome!  So awesome that I’ve already made it again this week for dinner.  I found it in one of my past Taste of Home Halloween magazines.  The recipe called for romaine, but I used spinach.  Plus, it had pears, apples, dried cranberries, shredded swiss, and cashews.  I used my own vinaigrette recipe with poppy seeds.

This salad was super simple to make, especially with my Genius Salad Chopper.  This thing rocks!  Everything is easily sliced into bite size pieces.  If you haven’t seen one of these before go check it out.  You will love it.  Kudos to my mother-in-law on this gift!

Genius Food Chopper

Using the Genius to chop the salad.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Here’s the lowdown on the full menu.

Appetizers: Shrimp Puffs (another great recipe), hot crab dip,  and assorted munchies and candies.

Main Meal: Roasted Butternut Squash Soup (Back to Basics), Autumn Tossed Salad, Roasted Root Vegetables, Roasted Baby Potatoes, and Roasted Salmon.

Dessert: Cake and ice cream

 
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Posted by on October 18, 2013 in Meals

 

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