Monday, September 28, 2009

A Bushel of Butternut!

While using a recipe that calls for Pumpkin have you ever replaced Butternut Squash for the Pumpkin? I always do. My mom was a great cook and I learned that little tidbit from her. While growing up, my family always had two large gardens. Every year Butternut Squash were harvested in September. Some were stored to eat in the Fall, but most of the squash was steamed, mashed, packed in plastic bags, dated and placed in my family’s large freezer.

When my Hubby & I lived in an apartment we did have a garden and bought an upright freezer. Now, we no longer have a family garden, but we purchase a bushel of Butternut Squash every September from Meadowbrook Farm in East Longmeadow. We prepare the squash and freeze portions in Ziploc Bags that will be enjoyed all year at dinnertime. And… yes, yummy desserts will also be baked in my oven. One family favorite dessert is Butternut Squash Bread.

Butternut Squash Bread is on my agenda this week! I always bake two breads. One is enjoyed after it cools, when it can be sliced. The second bread is cooled, wrapped in foil, labelled and placed in our freezer. For the recipe click here and a printable recipe card awaits. This recipe yields two breads. We also enjoy this bread on Thanksgiving morning. If you wish to bake one bread, use half of the ingredients listed.

Yes, I have replaced some of the Eggs with Egg Whites – it is that “watching cholesterol thing” that I try to do.

When baking One Whole Egg equals Two Egg Whites.

Butternut Squash Bread is absolutely yummy!


Monday, September 21, 2009

Autumn is Around the Corner!

Yes, we are enjoying the crisp September mornings here in New England! Before the blink of an eye, Autumn will arrive. Yesterday, the afternoon sun felt good, so it was an invitation to use our outdoor grill while making dinner. Grilled Pork Tenderloin – ahhh yummy! While the Pork Tenderloin was grilling, the Easy Cheesy Noodles were on their way. Cut Cantaloupe was already in our fridge. Our dinner was easy to prepare and tasted sooo good!

Grilled Pork Tenderloin

(1) Pork Tenderloin (about 1 and 1/3 lbs.)

1 – 2 Tbsp. Olive Oil

Black Pepper, Garlic Powder, Paprika, Oregano, Chili Powder, Sage

1. Pour Olive Oil on a large dish.
2. Now sprinkle the spices listed above on the Olive Oil. Use 2 – 3 shakes of jar or 1/8 tsp. of each, according to taste.
3. Rinse meat under cold running water.
4. Place on large dish with Spices and Olive Oil.
5. Turn meat over and coat with oil mixture on all sides and on ends.
6. After heating the outdoor grill, place the meat on the hot grill.
7. Grill about 25 – 30 Minutes (until cooked) turning over once.

Do you grill Pork Tenderloin? Have you tried Easy Cheesy Noodles? Both foods are family favorites in our home!


Whenever I need to use a spice, I reach into my Spice Rack. My hubby built it to resemble a “shadow box”.

Monday, September 14, 2009

Blue Skies and Grilled Swordfish!

Today, we are enjoying a very comfortable day here in Western Massachusetts! The Peachy Craisin Crisp is baking in my oven and tonight our outdoor grill will be used! Ahhh, this week the seafood department in my local grocery store has a special on fresh “wild” Swordfish. So … tonight for dinner we will enjoy eating Grilled Swordfish, a microwaved “baked” potato and a fresh garden salad. Guess what we are having for dessert?

The preparation for Grilled Swordfish is very easy, the grilling time for the fish is not long, and the results are so yummy!

Grilled Swordfish

1 lb. Swordfish Fillet (serves 2)

1. On a large dish pour about 2 Tablespoons Olive Oil.
2. Sprinkle a little Paprika on top.
3. After rinsing Swordfish Fillet in running cold water, place on the Olive Oil/Paprika.
4. Turn the fish over to coat the other side.
5. Place fish on heated Grill.
6. Grill about 5 – 7 minutes on each side, until fish flakes easily with a fork. Grilling Time depends on size & thickness of fillet.

Seafood tastes great! Preparing it at home is the best! Using the outdoor grill just tops it off!

Do you enjoy eating fish? What is your favorite? Do you grill it?


Wednesday, September 9, 2009

Peachy Craisin Crisp

The local peaches are so juicy and so delicious! I am fortunate that a veggie/fruit stand in my area sells this delicious fruit and it can be purchased in large quantities. The Peach trees are located not far away. Now, my fruit bins in the fridge are full of peaches. Yummy! Biting into a ripened juicy cold peach is the best! After making two batches of delicious Peach Freezer Jam there are still more peaches to enjoy. I made a tasty dessert - Peachy Craisin Crisp. The recipe was easily found, because I used my Apple Crisp recipe - substituting fresh peaches for apples.

*** To easily peel off the Peach skin before cutting into slices – Carefully, place each cleaned, ripened peach in simmering water for about 35 seconds. Remove the peaches from the hot water with a slotted spoon and cool on a plate. When the fruit can be comfortably handled, it can be peeled and cut into slices.

Peachy Craisin Crisp

Oven temperature: 375°

Baking Time: About 45 minutes

6 – 8 peeled sliced Peaches
¾ cup Brown Sugar
½ cup Flour
½ cup (Old Fashioned) Oats
¾ tsp. Cinnamon
¾ tsp. Nutmeg
1/3 cup softened Butter or Margarine
¼ cup Craisins

1. Preheat oven.

2. Spray PAM in 8”x 8”glass Baking Pan.
3. Place sliced Peaches in Pan. Sprinkle in Craisins and mix.
4. Mix remaining ingredients thoroughly in small bowl. Sprinkle over Peaches.
5. Bake 45 minutes or until Peaches are tender.
6. Serve warm or chilled with a scoop of vanilla ice cream.
7. After cool, cover and refrigerate any leftovers.

Do you bake desserts using peaches? The fresh fruit is delicious!