Quickie

Hi Everyone!

Just popping in quick to give you the recipes that I inadvertently left out of this post.



 

I made this Butternut Squash Pasta on Sunday evening. It was so delicious and easy. Even PJ, who wasn't interested in joining me on the pasta and squash train, thought it was great. I halved the recipe, and  I still had enough leftover to freeze for another meal.

Creamy Butternut Squash Pasta

(adapted from Two Peas and their Pod)

1 medium butternut squash, peeled and diced
3 tablespoons olive oil
8 sage leaves
12 ounces DeLallo whole wheat linguine (or other pasta)
1 1/2 cups water or vegetable broth
1 tablespoon olive oil
1/4 cup diced yellow onion
2 cloves garlic, minced
1/8 teaspoon ground nutmeg
1/4 cup freshly grated parmesan cheese
Salt and freshly ground black pepper, to taste

directions:

1. Bring a large pot of water to a boil. Salt the water and add the butternut squash. Cook until soft, about 12-15 minutes.

2. Using a large slotted spoon, carefully remove the squash from the water and place in a large bowl. Add the pasta to the boiling water and cook according to package instructions.

4. Place the cooked butternut squash in a large food processor or blender. If you have an immersion blender, you can add the quash back to the pot and blend right in the pot! Puree the squash until smooth. Add water or broth and puree until the sauce reaches your desired consistency. You may need a little more or a little less water depending on the size of your squash.

In a large deep skillet, heat 1 tablespoon of olive oil over medium-high heat. Add onion and garlic and sauté until soft, 3-5 minutes. Add pureed butternut squash. Stir in the Parmesan cheese. Season with nutmeg, salt, and pepper. Add the pasta and stir until pasta is well coated. Chop two of the sage leaves and stir them into the pasta. Serve the pasta with finely chopped sage leaves and additional Parmesan cheese, if desired.



 

MMMM... Cheesy goodness.

I made this "man meal" for PJ on Sunday instead of the butternut squash pasta. Usually, I DO NOT make two separate dinners, but on a Sunday I don't mind spending a little extra time in the kitchen. I was craving the butternut squash pasta, and I knew that he wouldn't share my sentiments so I made him this chicken, broccoli, and rice casserole. Super easy and yummy. I halved this recipe as well.

Cheesy Chicken and Broccoli Rice Casserole

( adapted from Iowa Girl Eats)

 

Serves 8

Ingredients:
2 cups long grain brown rice
4 cups chicken broth
4 cups broccoli florets (about 1 head)
2 green onions, chopped
1 teaspoon extra virgin olive oil
2- 1lb chicken breasts, chopped into bite-sized pieces
salt, pepper, garlic powder
5 teaspoons flour
2 cups almond milk, divided
1/3 cup plain greek yogurt
8oz shredded cheddar cheese, divided
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder

Directions: 

1. Bring chicken broth to a boil in a large pot then add rice. Cover then turn heat down to medium-low. When rice has 5 minutes left to cook add broccoli and green onions on top to steam.


2. Meanwhile, heat extra virgin olive oil in a large skillet over medium-high heat. Add chicken, season with salt, pepper, and garlic powder, and then saute until no longer pink. Remove to a plate and set aside then very carefully wipe out skillet with a dry paper towel.


3. Turn heat down to medium then whisk together flour and 1/2 cup milk in a small bowl. Pour mixture into skillet then add remaining 1-1/2 cups milk. Cook mixture, stirring constantly, until thickened, 7-10 minutes. Remove skillet from heat then add 3/4 of the shredded cheese, sour cream, salt, pepper, and garlic powder, and stir until smooth.


4. Preheat broiler. Combine cooked rice and broccoli mixture with cheese sauce then scoop mixture into a nonstick sprayed 9×13 baking dish and top with remaining cheese. Broil until cheese is melted then let casserole rest for 5 minutes before serving.

 



I'm throwing in one more recipe because PJ and I loved this take on chicken pad thai. If you haven't noticed, I'm really into warm, comforting, mixed bowls of goodness lately.
Thai Peanut Edamame Quinoa Bowls

( adapted from Iowa Girl Eats)

Serves 4

Ingredients:
1 cup quinoa, rinsed
1-3/4 cups chicken broth
2 teaspoons peanut oil, divided
1 large chicken breast (6oz), thinly sliced
salt and pepper
1 cup coleslaw mix
1/2 cup frozen shelled edamame
2 green onions, chopped
1 egg
1/2 teaspoon sesame oil or regular olive oil
1/2 cup salted peanuts, chopped and divided

For the Thai Peanut Sauce:
1/4 cup low-sodium soy sauce
1/4 cup rice vinegar
2 Tablespoons water
1 Tablespoon of agave nectar ( or 1 Tablespoon + 1 teaspoon sugar)
1 Tablespoon + 1 teaspoon peanut butter
2 teaspoons chili garlic sauce

Directions:

1. Bring chicken broth to a boil in a saucepan then add rinsed quinoa. Place a lid on top then lower heat and cook until quinoa has absorbed chicken broth, about 15 minutes. Fluff with a fork then set aside. (Can be done ahead of time.)


2. Combine all sauce ingredients in a microwave-safe bowl then microwave for 20 seconds.Stir until smooth then set aside. Whisk together egg and sesame oil in a small bowl then set aside.


3. Heat 1 teaspoon peanut oil in a wok or large skillet over high heat. Season chicken with salt and pepper then add to wok and stir fry until no longer pink. Remove to a plate then set aside.


4. Heat remaining teaspoon peanut oil in wok then add coleslaw mix, frozen edamame, and green onions. Stir fry until tender, 2-3 minutes, then push to outsides of wok, creating a clear space in the center. Add egg whisked with sesame oil to center of wok then stir fry until soft scrambled.


5. Add cooked chicken, quinoa, sauce, and half the chopped peanuts to wok then toss to combine. Serve with remaining chopped peanuts.

 



 

And sadly, I ate the last of this bread for breakfast yesterday. Womp.

Something to think about:

Have a great day!

xo

Sarah