Butternut Squash Pasta Sauce

Ingredients

1 butternut squash (approx. 2 1/2 pounds)
1 tablespoon of olive oil
1/3 cup of chopped shallots
1/2 cup of packed, freshly grated Parmesan cheese
1/2 cup of heavy cream (half & half or whipping cream would also work)
1/8 teaspoon of grated nutmeg
1 tablespoon of chopped parsley
2 teaspoons of lemon juice
Salt and pepper to taste
Milk or water as needed to thin the sauce

1. Cook your squash. The following is a suggested method if you don't already have a favorite way. Preheat the oven to 350F. Cut the butternut squash lengthwise in half and scoop out the guts and seeds. Pour 1/4 cup of water into a pyrex or ceramic baking dish and place the butternut squash halves cut side down. Bake for 40 minutes or until a fork easily pierces the squash. Allow to cool for 10 minutes. Scoop out the squash flesh from the skins. Puree' with a blender or use a fork to mash the squash into the desired consistency. I wanted a slightly thicker and chunkier sauce so I used a fork.

2. Pour the olive oil into a wide skillet on medium heat. Add the shallots and sauté until soft and translucent, about 5 minutes. Add the butternut squash purée and cook for about a minute, mixing it in with the shallots. Add the cream, a tablespoon at a time, slowly stirring it in to incorporate and to avoid lumps. Stir in the Parmesan. Add the nutmeg, salt and pepper. Add milk or water (or chicken stock) to thin to the consistency you want. Take off heat and add the parsley and lemon juice. Cover the pan to keep warm.

3. I used 1 lb. of pasta. If you like your pasta really saucy then you can use less pasta than 1 lb. When pasta is al dente, drain and plate. Pour the sauce over the pasta. Garnish with a little extra parsley and Parmesan. Serve immediately.

Steak Marinade

1/2 cup olive oil
1/4 worcestershire sauce
1 tablespoon red wine vinegar
1/2 teaspoon Italian seasoning
1/2 teaspoon dried basil
2 cloves smashed or minced garlic
2 tablespoons steak seasoning (I used McCormicks Montreal Steak seasonings)

I also like to add a teaspoon or so of lemon pepper, a little fresh ground black pepper, and a third clove of garlic as well. For a good cut of steak like New York Strip steak only marinade for 2 to 4 hours as most marinades can make those cuts of steak tough. If you are using a tougher cut anyway like a London Broil, I like to marinade it all day or even overnight. As always, make sure your steak is room temperature before grilling and grill it on high heat with the grill open.

Summer Squash

2 T. olive oil
1/4 c. pine nuts
2 cloves garlic, sliced
1 lb. summer squash (about 2), diced
1 red bell pepper, diced
1/4 t. crushed red pepper
2 T. chopped fresh chives

Heat the oil, pine nuts, and garlic in a large skillet over medium-high heat. Cook, stirring, until the mixture is golden, 1-2 min.
Add the squash, bell pepper, crushed red pepper, and 1/2 t. salt and cook, stirring often, until the vegetables are tender, 4-5 min.
Sprinkle with the chives.

I made this tonight and it was so yummy! It was the side for steak. For all of you who are getting a lot of summer squash right now, it is a great side. I left out the crushed red pepper, and used green onions instead of chives.

Corn Avocado Soup

***You really have to like avocados to like this one***

2 cloves garlic, peeled and halved
1 jalapeño chile, seeded
4 avocados, halved and peeled (BIG avocadoes - I usually get them from Costco)
Grated peel of 1 lime and juice of 3 limes
3/4 cup cilantro leaves
Salt and pepper
3 cups chicken broth
2 cups fresh corn kernels (from 2 ears) or one 10-ounce box frozen corn, thawed and patted dry

1. Using a food processor (or blender), finely chop 2 cloves garlic and the jalapeño. Add the avocados, lime peel, lime juice and 1/2 cup cilantro leaves; season to taste with salt and pepper. Process until just combined. With the machine on, slowly pour in the chicken broth until smooth. If the soup is too thick, slowly add up to 1 cup water.

2. In a small nonstick skillet, toast the corn kernels over medium heat, stirring, until lightly browned. Season with salt and let cool. Stir 1 1/2 cups corn kernels into the soup.

3. Top the soup with the remaining 1/2 cup corn kernels and the remaining 1/4 cup cilantro. Serve with the toasts.

Serve with toasted bread.

Cheesy Baked Mexi-Rigatoni

1 lb dry Rigatoni pasta or any other pasta of choice
2 Tablespoons Extra Virgin Olive oil

1 large onion, finely chopped

2 Anaheim green chili’s finely chopped

1 lb lean ground beef

½ teaspoon salt

¼ teaspoon pepper

¼ teaspoon Lawry’s garlic salt

1 can cheddar cheese soup

½ Cup milk or half and half

1 Cup sour cream

2 15 oz cans fire roasted tomatoes

Heaping ½ Cup fresh chopped cilantro leaves (add more if you love cilantro)

2 Cups Mexican blend shredded cheese

1. Preheat oven to 350 degrees F. Cook pasta according to package directions, making sure it’s not overcooked. Drain and set aside.

2. Place olive oil into a large skillet or pan over medium heat. Saute onions and chilies until softened, about 5 minutes. Stir in beef, salt, pepper and garlic salt; cook and crumble until browned. Stir in soup, milk, sour cream and tomatoes. Stir until well combined. Reduce heat to low. Stir in cilantro and cooked pasta.

3. Pour mixture into a large 9 x 13 inch baking dish or individual size baking dishes of choice, see my link above. Sprinkle with shredded cheese and bake until cheese is melted and bubbly, about 20-25 minutes.

Bran Rolls

1 c. vegetable oil
1/2 c. brown sugar
1 1/2 t. salt
1 c. shredded bran cereal
1 c. boiling water
2 pkgs. dry yeast
1 c. lukewarm water
2 eggs, beaten
6-7 c. unbleached flour

Pour oil, sugar, salt and bran into a large mixing bowl. Pour in the boiling water. Mix and let cool.
Dissolve the yeast in the lukewarm water. Stir.

When the bran mixture is lukewarm, add the yeast and the eggs.

Add 3 c. of flour and beat. Add the remaining flour and mix in. If dough is too soft add a little more flour. This is a soft dough.

Knead on a floured board until smooth. Put in an oiled bowl and cover with a damp tea towel. Refrigerate overnight or until ready to use. This is a light dough and it rises rapidly. It should double in bulk in less than 2 hours. It can be shaped anytime after that. It will keep in the fridge for 1 week.

Shape dough in to rolls however you like. I split it into 4 sections, then roll each into a 15" circle or so. Then cut into 16 wedges and roll into a crescent.

Let rolls rise until doubled in bulk. Bake at 400-425 for about 15 minutes or until golden brown. These rolls are best served warm. Makes 64.

Zucchini Soup

1 large or 2 medium zucchini
2-3 medium potatoes
1-2 medium onions, chopped
2-3 T. olive oil
3-4 c. broth or water (I usually use chicken broth)
at least 1/4 c. basil leaves
salt and freshly ground pepper

Wash the zucchini, slice lengthwise, scoop out the seeds and cut into 1" cubes. You may only need one zucchini if it is large. There should be about equal amounts of zucchini and potatoes

Peel the potatoes and cut into 1/2 " cubes. In a heavy stockpot saute' the onion in the olive oil until it is golden. Add the zucchini and the potatoes. Toss them in the oil for a minute or two. Add the broth (or water) and bring to a simmer. Cook, uncovered, until the vegetables are tender---about 25-30 minutes. Add the basil leaves and simmer a few more minutes. This soup is very good with a strong basil flavor, so don't be stingy.

Put in a food processor and puree. Taste for seasoning.

Return soup to pot and reheat. Serve hot with a basil leaf or two on top. Serves 4-6. This soup freezes well.

I usually serve with rolls (the bran rolls are really good)