Cheesy Broccoli Tortellini

Cheesy Broccoli Tortellini

Sometimes you just need a VERY quick and easy dinner! Sure, you can order "take- out" or take a previously prepared dinner out of your freezer to reheat in your microwave. Another option is to prepare Broccoli Tortellini or Broccoli Tortelloni. For that reason I always try to keep a package of fresh cheese filled tortellini in our fridge. In our freezer a package of frozen broccoli florets can be found quickly. Shredded cheese is in the fridge, too. These are the main 3 ingredients to prepare this dinner.

The directions are very easy.

Cheesy Broccoli Tortellini 

Ingredients:

1 pkg. Cheese filled Tortellini ( can be Tortelloni)
1 pkg. frozen Broccoli florets
1 Tablespoon Olive Oil-  for frying/ cooking
Dried Basil- to sprinkle on top
1/4 Cup Shredded Cheese

1- 2 extra teaspoon(s) Olive Oil- if needed when stirring ingredients together  

Directions:

1. Prepare Cheese filled Tortellini according to package directions.
2. Microwave Broccoli following package directions.
3. After microwaved, cut Broccoli into bite sized pieces.
4. Heat 1 Tablespoon Olive Oil in a large frying pan that has a cover.
5. Add the cut Broccoli to the pan.
6. Sprinkle dried Basil on top- maybe 1/4 teaspoon 
   
7. Drain cooked Tortellini and add to pan.
8. Carefully stir all ingredients to combine.
9. Add additional Olive Oil if dry.
10. Combine all and heat.
    
11. Turn off heat and add 1/4 cup Shredded Cheese on top.
12. Cover the pan so cheese melts.
    
13. The melted cheese gives this dinner a great taste.

It is quick. It is easy. It tastes so good!
Will you be preparing this soon?

Enjoy!
Yummy!

Winter Salad

So colorful!

Preparing and then enjoying fresh veggie salads during the colder months seems so much more challenging than when fresh local colorful veggies are available in the summer.  It may be because I like the taste of the fresh local tomatoes served over spinach leaves.  Now that is a great salad when it has a balsamic vinaigrette drizzled over the top!

All is not lost during the winter months in New England.  Tasty baby spinach leaves are still available to purchase.  With a few other staples in our pantry and fridge a great colorful salad is just minutes away!  This is also quick and easy!  Double plus!!

A dollop of cottage cheese (with or without pineapple chunks) placed on the fresh spinach leaves is just the beginning.  Then, add a few chunks of a pear (fresh or canned) on top.  Craisins (dried cranberries) are the last addition to this nutritious, colorful, flavorful salad.  No dressing is needed! 

After enjoying this Winter Salad as part of our dinner last night, I definitely do not miss the fresh local tomatoes anymore.  There will be plenty of them to enjoy in a few months!

Enjoy!
Yummy!

          

~Cranberry Bread~

This book has my fave Cranberry Bread recipe!

Pieces of chopped fresh cranberries combined with the taste of orange!  Oh Yum!  This Cranberry Bread is still my fave recipe.  For a long time I've baked this treat for Thanksgiving Day.

Years ago my oldest son came home from elementary school with a recipe.  That was unusual!  I know that fractions can be taught to children while cooking, but he had not been cooking.  His school librarian had read a Thanksgiving story to his first grade class.  When she finished every student was given the recipe for the Cranberry Bread that was in the story.  We had cranberries in our fridge, the recipe looked good, so during that Thanksgiving break, he & I baked this yummy bread.

After that Thanksgiving Day the book was borrowed from our local library & the story was interesting! Years later, when I wanted to purchase it for our grandsons, I learned that it was no longer in print.  Then, a couple of years ago there was the book:  CRANBERRY THANKSGIVING by Wende & Harry Devlin.  Guess what???  Two copies have been purchased- one for the boys & one for me!  :)

On the back side of the book jacket the delicious recipe is printed.  When baking this yummy quick bread, I use Egg Whites, no Orange Peel & all Cranberries.

Below are my "for best results tips" for this yummy bread:

• Wait at least 5 hours after it has cooled to slice & eat.
• If baking two breads, double recipe and stagger the pans in the oven.
• This bread Does Not Freeze Well.
•  Use Fresh Cranberries, not frozen.

Cranberry Bread
                         adapted from CRANBERRY THANKSGIVING
                             by Wende & Harry Devlin

Oven:  350° F                 Time:  1 Hour & 10 Minutes

Ingredients:
2 Cups Flour
1 Cup Sugar
1 and 1/2 teaspoons Baking Powder
1 teaspoon Salt
1/2 teaspoon Baking Soda
1/4 Cup Butter/Margarine, softened
2 Egg Whites (or 1 Whole Egg) beaten
3/4 Cup Orange Juice
1 Package Fresh Cranberries (rinsed in cold water and chopped)

Method: 

1. Preheat oven to 350° F.
2. Spray a 9 x 5 inch loaf pan with PAM.
3. Rinse Cranberries in cold water (using a colander).
4.  Chop Cranberries coarsely.
5.  Combine Flour, Sugar, Baking Powder, Salt and Baking Soda in large bowl. 
6.  Cut in Butter/Margarine (with pastry blender or two knives) until mixture is crumbly.
7.  Add Egg Whites (or Egg) and Orange Juice and stir until moist.
8. Add chopped Cranberries to batter and stir in.
9.  Spoon batter into loaf pan.
10.  Bake at 350° F for 1 Hour and 10 Minutes or until toothpick inserted in center comes out   clean.
11.  Cool on rack for 10 Minutes.
12.  Remove from pan and cool on rack.
13.  After cool, wrap in foil.

I hope you have a chance to bake this Cranberry Bread sometime before the end of 2015 if not now!  What a treasure to find in a children's book.  I'll be baking my bread tomorrow.  

 Thank you Wende & Harry Devlin, Mrs. Pratt & Chris for all playing a role in giving me this great recipe!

Enjoy!
Yummy!

             

Apple Bread

Apple Bread

Do you have a few apples in your fridge & want to bake a yummy dessert?  Yesterday, I did & I could not stop thinking about Apple Bread.  That's probably because each time I opened our fridge door the carton of O.J. caught my attention, too.  It's an ingredient in this yummy moisty "quick" bread.  It's name is very simple, but each bite of this dessert leads to another.  The flavors of Orange Juice, Cinnamon & Nutmeg just pop out along with the small chunks of apples.  Olive Oil for baking & sauteing & Egg Whites are an added plus for the light texture.

For so many years whenever I bake this family favorite, 2 breads make their way into my oven.  It does not take much time to cut the apples into small chunks for two breads.  One "quick" bread is to enjoy for the next few days and the other is cooled/ wrapped/ placed in the freezer.  If you're baking one of these tasty breads, then cut the recipe below in half.

Yes, you can use Whole Eggs in this recipe, but I like to bake these breads using Egg Whites.  Keep in mind:
1 Whole Egg = 2 Egg Whites when substituting.

Apple Bread
     Click here for Printable Recipe Card
Oven: 350°F    Time: 65 Minutes     **Makes Two Loaves

Ingredients:
4 Cups Flour
2 Cups Sugar
1 & ½ teaspoons Salt
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Cinnamon
1/8 teaspoon Nutmeg
*****
2/3 Cup Olive Oil (for baking & sauteing)
2 Cups Orange Juice
4 Egg Whites
2 Cups finely chopped peeled Apples (5- 7 Apples depending on Apple size)
      Cortland or Empire Apples are my faves to use.
Method:

1. Combine dry ingredients in a large bowl.
2.  Add Olive Oil, Orange Juice & Egg Whites (slightly beaten) and stir.
3.  Add chopped Apple and stir in.
4.  Then, pour batter into greased pans.
5.  Bake at 350°F for 65 minutes or until cake tester or toothpick comes out clean when inserted in middle of loaf.
6.  Cool on wire rack for 10 minutes.
7. Remove from pans and continue cooling on wire racks.

After these breads have cooled, I place one on a serving plate to cut into slices.  A few hours after baking, we always enjoy a slice.  Just cannot wait until the next day!  The second loaf of this moist orange flavored Apple Bread is wrapped in foil/ labelled & placed in the freezer.  This is a great dessert to have "on hand" over Thanksgiving weekend.  :)

Enjoy!
Yummy!

       

Pan Seared Scallops

Pan Seared Scallops
(File Photo)

Yesterday was hot outside- a hot day in September!  Inside the A/C was keeping our home so comfy.  This heat did bring a change in dinner plans.  My plan was to use my oven & the Eggplant that were just waiting in my fridge.  Feeling the high humidity whenever I stepped outside did I ever change my plans.  While my hubby & I were volunteering delivering Meals on Wheels to senior citizens in town I kept thinking about those Eggplants in our fridge.  No heating the oven yesterday!  Grilling was my second choice.  The quick trip to our grocery store ended that thought with the display of the fillets of fish.  But, the large fresh Sea Scallops looked so good.  That was the answer to dinner.  Pan Seared Scallops with a microwaved "Baked" Potato & a fresh veggie salad.  Oh yum!  It was so good!  It also was quick to prepare!

Pan Seared Scallops always taste so good!  They are ready very quickly, too.  So quick that the veggies need to be in works before starting the pan searing.                  

Pan Seared Scallops
     2 Servings
 
Ingredients:

2 Tablespoon Olive Oil (for sauteing & baking)
3/4 lb. Sea Scallops (can be about 10- 12 large ones) I request the larger Scallops.
3/4 Cup Flour
Sprinkle of Paprika (to taste)

Method:

1. Combine Flour & Paprika in a Gallon sized Ziploc Bag or small bowl.
2. Rinse Scallops in cold water by using another bowl & then drain.
3. Place Scallops on plate lined with a paper towel.
4. Then place Scallops in Flour mixture & coat.
5. Add Olive Oil to a skillet or a saute pan. Turn heat to medium/high heat. (I use a non-stick pan.) Heat until hot but not quite smoking. Take pan off heat and add the Scallops to the pan. Place back on heat and cook Scallops for 3 minutes on the first side.
6. Turn the Scallops over and continue to cook for 3 minutes on the second side, or until golden brown and just cooked through.
7. Remove one Scallop from pan, cut with a knife and see if done. If not, then saute all for another 30 seconds.

This is a quick & easy dinner!  It's also great to make for special occasions.  Today is so much cooler.  I do have Eggplant in my fridge! :)

Enjoy!
Yummy!

     

Lime Simply Delicious

Lime Simply Delicious

Oh, it's been a bit warm outside!  O.K., it is July & totally expected!  Definitely the time of year to remember to drink more water than usual.  A beverage that's lemon or lime flavored also tastes so refreshing.  After drinking yet another glass of water yesterday, I remembered the package of Lime flavored gelatin in the pantry.  A half gallon of Vanilla ice cream was waiting in the freezer.  No, not to devour all at once- I only needed 1 Cup of the cold refreshing treat to whip up a batch of Lime Simply Delicious.  Literally whipping it with a whisk.

This easy to make dessert is definitely a family fave.

There are only 3 ingredients:

1 small pkg. of Lime flavored gelatin (3 ounces)
1 Cup boiling water
1 Cup Vanilla ice cream


Method:

1.   Place 1 small pkg. Lime gelatin in mixing bowl.
2.   Add 1 Cup boiling water. 
3.   Whisk (or stir rapidly) to completely dissolve gelatin.
4.   Add 1 Cup Vanilla ice cream.
5.   Rapidly whisk (or stir) to dissolve ice cream.
6.   Pour into 2 dishes.  (I use 2 coffee mugs.)
7.   Refrigerate several hours.
8.   Serve with a dollop of whipped cream.

Where are our spoons?

For our Family Get-Together in the summer, this is a yummy, quick & easy to prep dessert to include on the dessert table.  Orange flavored, Strawberry flavored & Lime flavored is enjoyed by all ages.  Pouring the liquid into plastic stackable containers works great.  Then, stacking & storing these desserts in the fridge is no problem.

Strawberry gelatin combined with Strawberry ice cream is oh so tasty!

It's quick & easy!  What flavor will you make?

Enjoy!
Yummy!

           

Beefy Asparagus

Beefy Asparagus

There was a definite chill in the air yesterday.  Opening the fridge door before dinner suddenly I saw a container of cooked rice & asparagus.  Now, these could very easily be labelled leftovers from tasty dinners earlier in the week.  To me, they were the beginning of preparing last night's dinner. 

Asparagus is a treat at this time of year & we always enjoy it when it is available.  Rice is plain delicious!  Add in Plum Tomatoes, Tomato Sauce, browned ground beef & suddenly I was heading to my Spice Rack.  While preparing this colorful dish, it smelled so good!  The grains of Rice became nestled between pieces of Asparagus & Tomatoes.  Before I knew it dinner was ready.  Beefy Asparagus tasted so good!

Beefy Asparagus

Ingredients:

3/4 lb. Ground Beef or Ground Turkey - browned
about 1 and 3/4 cups cooked Rice
6- 7 cooked Asparagus stalks, cut into pieces
(1) can (15- 20 ounces) Plum Tomatoes, drained- cut into quarters.
(1) can (15 ounces) Tomato Sauce
1/4 teaspoon Oregano
1/4 teaspoon Basil
1/8 teaspoon Garlic Powder

Method:

1. Brown Ground Beef or Ground Turkey.  Drain.
2. In Dutch Oven or large pot combine all ingredients.
3. Heat about 25- 30 minutes, stirring often.
4. Enjoy!

Serve with Feta Cheese sprinkled on top!

What looked like leftovers in my fridge suddenly became a delicious dinner- served along with a fruit salad!  Try it, you'll like it- if you like Asparagus!

Enjoy!
Yummy!

   

Banana Apricot Bread

Banana Apricot Bread - Yum!

What??  The Bananas are way too ripe for me to enjoy eating??!!  What am I saying? I do not like bananas! It was not good.  Well, it started that way- not being good.  Then, a recipe was located that I had not used in a very long time!  It all began when my fruit bowl contained 3 bananas that were definitely too ripe for me.  Suddenly, I remembered my conversation with one of my DILs about Banana Bread.  That led me to search for the "old recipe" that I always used so many years ago.  When my 2 sons were young I baked Banana Bread often.  Perhaps I had baked one too many breads using that fruit or it was then that I realized I do not like bananas.

Time does move on!  My younger son enjoys spinach!  Bananas are once again part of my daily diet.  Gotta' love that potassium!  As time has moved on I now bake with Olive Oil, Egg Whites & Soy Milk.  They are great substitutions for butter/ margarine/ vegetable oil, whole eggs & whole/ low fat milk.  I also add Cinnamon & Nutmeg into the batter so often when baking!

My old fave recipe was included in the 1978 printing of the Home-Baked Breads section of the McCall's COOKBOOK COLLECTION.  The recipe was located and I used my substitutions.  Also, 7 Apricots were cut into small pieces and added to the batter.  While this quick bread was baking, my kitchen smelled so good!  It was a hint that this would be a yummy Banana Apricot Bread!  It is delicious!  Whenever you have 3 yucky looking bananas, use this great recipe!  Keep some apricots on hand, too!  They contain potassium, also & they sure taste great here!

Banana Apricot Bread

Oven Temperature:  350°F     Baking Time: 60 Minutes

Ingredients:

2 and 1/2 cups Flour
3 teaspoons Baking Powder
1/2 teaspoon Salt
1 cup Sugar - I use slightly less.
1/8 teaspoon Cinnamon
1/8 teaspoon Nutmeg
1/4 cup Olive Oil for baking & sauteing
2 Egg Whites
1/2 cup Milk
3 overripe Bananas, mashed
7- 8 dried Apricots

Method:

1. Preheat oven to 350°F.
2. Spray 9" bread pan with PAM.
3. In large bowl mix together Flour, Baking Powder, Salt, Sugar, Cinnamon & Nutmeg.
4. In small bowl beat Egg Whites until frothy.
5. Mash Bananas in another small bowl.
6. Add Olive Oil, Egg Whites, Milk & mashed Bananas to dry ingredients.
7. Stir together until combined.
8. Cut Apricots into pieces. (Cut in half. Cut each half into 3 pieces.)
9. Add Apricot pieces to batter & stir.
10. Pour batter into bread pan.
11. Bake at 350°F oven for 60 Minutes or until cake tester comes out clean.
12. Place on rack to cool for 10 Minutes.
13. Remove from pan & cool on rack.  

This is a very yummy Banana Bread!  Amazing combination - Bananas + Apricots!  Another 15 years will not pass before I bake this one again, especially with my additions & substitutions!  I now have more dried Apricots!  Bake this bread, you'll enjoy it!

Enjoy!
Yummy!
        

Green Bean Chicken Chili

Ready to be placed in the bowls!

Last Friday afternoon my Slow Cooker was doing the cooking for me!  Dinner needed to be hearty, delicious & also have another 2 servings for another quick dinner during the weekend.  I've been working on Long Meddowe Days for the past few months and the 35th celebration took place this past weekend.  Long Meddowe Days is my town's (Longmeadow, MA) celebration in May of our long colonial history.  Our celebration includes a craft/ artist fair, 5K road race/ walk, history tours, food & entertainment.  Yes, I've been cooking, but with all of our other wonderful family celebrations I have not been blogging.

Friday at dinner time it was time to locate the soup bowls & the fat free sour cream.  When the chicken was purchased earlier that day I knew that Chicken Chili would be bubbling in my slow cooker.  We needed a green veggie.  There were no peppers in my freezer nor in my fridge, so I added a package of defrosted Green Beans to my recipe.  How yummy & spicy!  

It took little time to place the ingredients in my Slow Cooker's pot.  We do eat many dinners containing chicken and this chicken recipe is so tasty any time during the year!

Green Bean Chicken Chili

Ingredients:

(1) 10 ounce package defrosted Green Beans
1- 1 and 1/2 lbs. Boneless Skinless Chicken Breasts
1 Tablespoon Dehydrated Onion     
1 Tablespoon Dehydrated Parsley
(2) cans 14 oz. Red Kidney Beans, drained, rinsed & drained again
(1) can Plum Tomatoes - 15- 22 oz. - drained & cut into chunks
2- 3 teaspoons Chili Powder
1/2 teaspoon Garlic Powder
1 teaspoon Cumin
1 teaspoon Oregano
(1) can 14.5 oz. Chicken Broth (Low Sodium, Low Fat)
 3 Tablespoons Flour
*****
Optional:   (1) 8 oz. can Tomato Sauce is added. 

Method:

1. Spray PAM on bottom of Slow Cooker pot.
2.  Place defrosted Green Beans in Slow Cooker Pot.
3.  Add Boneless Skinless Chicken Breasts on top.
4.  Sprinkle on Onion & Parsley.
5. Add Red Kidney Beans.
6.  Top with Tomato Chunks.
7. Sprinkle on Chili Powder, Garlic Powder, Cumin & Oregano.
8.  In small bowl blend 3 Tablespoons Flour with about 1 Cup Chicken Broth until smooth.
9.  Add remaining Broth to bowl & blend together.
10. Pour liquid over ingredients in Slow Cooker.
11. Add Cover.
12.  Cook on High for 3 and 1/2 hours.  Reduce to Medium for 1/2 hour.
13.  Before serving, stir Chili.  The tender Chicken breaks into smaller pieces.
14.  Ladle into soup bowls.  
15. Enjoy with a dollop of low fat sour cream & rye bread.

This Slow Cooker meal was a very hearty dinner after a busy day!  There were leftover portions, also!  Quite often they are placed in my freezer, but last weekend we devoured them at another dinner!

The sun was shining & the weather was warm, so we had a very successful Long Meddowe Days! Woohoo!    

***Note:  When reheating, about 6 ounces of water may need to be added to the Chili.

Enjoy!
Yummy!

   

Butternut Squash Breads

Butternut Squash Breads cooling.

The Butternut Squash was in the fridge ready to use.  I'd saved 2 cups of the freshly mashed veggie to bake Butternut Squash Bread.  In November when we are thinking of & planning our Thanksgiving Day & menus for that weekend, most consumers purchase the cans of canned pumpkin located in very visible displays in our grocery stores.

I don't purchase them.  As I mentioned in my previous post, my family always had a large garden when I was growing up.  The Butternut Squash we harvested was always enjoyed as a veggie at dinner and also in quick breads.  You know, those breads where the ingredients are mixed together quickly in a large bowl and then baked in a loaf pan.  They are quick!  They are easy!  They are yummy!

Butternut Squash has a great flavor.  It is not bland and it's a wonderful ingredient to use rather than pumpkin in many recipes!  I always bake 2 Butternut Squash Breads - one to enjoy now and the other is wrapped & placed in my freezer.  Baking this bread now and freezing one loaf gives me a start on Thanksgiving! 

• The recipe below is for 2 breads.  If one bread will be baked, cut the recipe in half.
• I use Egg Whites whenever possible when baking/ cooking, less Cholesterol. 
  2 Egg Whites = 1 Whole Egg. 
• Olive Oil for sauteing & baking works very well here. 

Butternut Squash Breads 

Oven:  350°F      Time:  55 Minutes       2 Loaves

Ingredients:
3 Cups Flour
1 teaspoon Salt
2 teaspoons Baking Soda
2 teaspoons Baking Powder
2 teaspoons Cinnamon
1/2 teaspoon Nutmeg
1/4 teaspoon Ground Cloves (optional, but delicious)
2 Cups Sugar

8 Egg Whites (= total of 4 Whole Eggs)
1 & 1/2 Cups Olive Oil for sauteing & baking
2 Cups Butternut Squash (cooked, mashed & cooled - defrosted if frozen)

Method:

1. Spray 2 large bread pans with PAM.
2. Preheat oven to 350°F.
3. Combine all dry ingredients in large bowl.
4. In smaller bowl, beat Egg Whites until frothy.
5. Mix in Olive Oil.
6. Add mashed Butternut Squash to Egg Whites/Olive Oil & stir.
7. Pour liquid mixture into dry ingredients and stir until combined.
8. Pour batter into bread pans.
9. Stagger bread pans on oven shelf.
10. Bake at 350°F for 55 Minutes or until toothpick or cake tester comes out clean when inserted in middle of loaf.
11. Remove from oven and cool in pans on wire rack for 10 Minutes.
12. Remove from pans and continue cooling on wire racks.
13. Cool completely before slicing.

The 2nd bread is wrapped in Heavy Duty aluminum foil/ labeled and placed in my freezer.

***I substitute Butternut Squash for Pumpkin.  However, if you have no Butternut Squash, this is a moisty easy bread using Pumpkin.  No mix needed.  :)

Enjoy!
Yummy!

 

Yummy Apple Bread

Apple Breads cooling!

The Harvest Moon is now high in the night sky when we look up!  Sunday Autumn arrives!  What a great season!  In a blink of an eye the leaves on our trees will change from green to majestic shades of yellow, orange, red & maroon.  It's also the time of year when the fresh local apples can be picked at the nearby orchards or purchased at road side stands and Farmers' Markets.  Ida Reds, Macintosh, Honey Crisp and also Cortland apples - so many choices.

It's also the time of year when I bake Apple Bread.  The aroma of this yummy "quick" golden colored dessert bread just floats from my kitchen as it bakes.  The combo of Apples, Cinnamon, Nutmeg & Orange Juice is so good!  I use Egg Whites & Olive Oil (for sauteing & baking) as substitutions for Whole Eggs & Vegetable Oil.  2 breads are baked at once.  It's tradition - The 2nd bread has always been placed in the freezer - after it is cooled and wrapped in foil.  It usually finds its way as a "gift" for a friend.

Apple Bread
              click for printable recipe card 

Oven: 350°F    Time: 65 Minutes     Makes Two Loaves

Ingredients:
4 Cups Flour
2 Cups Sugar
1 & ½ teaspoon Salt
2 teaspoon Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Cinnamon
1/8 teaspoon Nutmeg
****
2/3 Cup Olive Oil (for baking & sauteing)
2 Cups Orange Juice
4 Egg Whites
2 Cups finely chopped peeled Apples (5- 7 Apples depending on Apple size)

Method:

1. Combine dry ingredients in a large bowl.
2. Add Egg Whites (slightly beaten), Orange Juice and Oil and stir.
3. Add chopped Apple and stir well.
4. Spray PAM into two large loaf pans.
5. Pour batter into greased pans.
6. Bake at 350°F for 65 minutes or until toothpick comes out clean
   when inserted in middle of loaf.
7. Cool on wire rack for 10 minutes.
8. Remove from pans and continue cooling on wire racks.

After cooled, wrap in heavy-duty aluminum foil and enjoy later.  This yummy dessert "quick" bread freezes very well.  It's also a yummy bread to enjoy at Thanksgiving!

Enjoy!
Yummy!

 

Yummy Butternut Squash Bread

Butternut Squash Bread
A few slices had already passed the "Taste Test"

The Olive Oil for sauteing and baking was taken down from the shelf in my cabinet.  Yes!  There were enough Eggs in my fridge to use only Egg Whites.  The 2 cups of the prepped Butternut Squash needed had been stored in the fridge to bake the delicious Butternut Squash Breads, so I was good to go!  

Last week, the day after freezing the Butternut Squash, baking was on my agenda!  You guessed it, I replaced pumpkin with squash in one of my fave recipes.  Using Olive Oil and Egg Whites when baking this bread makes for a very light tasty treat.  By baking 2 breads, one can be placed in the freezer.  However, last week a neighbor was the recipient of the second foil wrapped bread.

• The recipe below is for 2 breads.  If one bread will be baked, cut the recipe in half.
• When baking these breads, I use a scant less than the required measured amounts of Salt & Sugar. 

Butternut Squash Bread

Oven:  350°F      Time:  55 Minutes       2 Loaves

Ingredients:

3 Cups Flour
1 teaspoon Salt
2 teaspoons Baking Soda
2 teaspoons Baking Powder
2 teaspoons Cinnamon
1/2 teaspoon Nutmeg
1/4 teaspoon Ground Cloves (optional, but delicious)
2 Cups Sugar

8 Egg Whites (= total of 4 Whole Eggs)
1 & 1/2 Cups Olive Oil for sauteing & baking
2 Cups Butternut Squash (cooked, mashed & cooled - defrosted if frozen)

Method:

1. Spray 2 large bread pans with PAM.
2. Preheat oven to 350°F.
3. Combine all dry ingredients in large bowl.
4. In smaller bowl, beat Egg Whites until frothy.
5. Mix in Olive Oil.
6. Add mashed Butternut Squash to Egg Whites/Olive Oil & stir.
7. Pour liquid mixture into dry ingredients and stir until combined.
8. Pour batter into bread pans.
9. Stagger bread pans on oven shelf.
10. Bake at 350°F for 55 Minutes or until toothpick or cake tester comes out clean when inserted in middle of loaf.
11. Remove from oven and cool in pans on wire rack for 10 Minutes.
12. Remove from pans and continue cooling on wire racks.

• After cooled, enjoy.
• After cooling, the second Butternut Squash Bread can be wrapped in Heavy Duty aluminum foil and placed in your freezer. 

In the next two days, the remaining squash that is stored in our garage will be prepped for the freezer. That also translates that there will be a start on baking for the Thanksgiving Day Weekend.  Two  Butternut Squash Breads will be baked/cooled/wrapped in foil & placed in our freezer. This is a yummy bread that is also very easy to prepare!  No need for a boxed mix! 

Enjoy!
Yummy!

      

Butternut Squash Bread

Butternut Squash Breads Cooling

One of my Thanksgiving traditions is baking Butternut Squash Bread.  In November while I am prepping the delicious orange Butternut Squash to store in our large freezer, I save 2 cups of the mashed veggie to bake 2 breads for my fam to enjoy during the Thanksgiving Day weekend.  Within 2  days after "saving" the orange veggie, I bake 2 breads.  After they are cooled, they are wrapped in Heavy Duty Reynolds Wrap, labelled & stored in our freezer. 

This is a baking tidbit that my sister & I learned from our mom.  She did not use canned pumpkin nor steamed pumpkin, she always liked the flavor of Butternut Squash for this quick bread.  Now, the tradition lives on.  Yes, canned pumpkin can be substituted. 

In my usual reduce the cholesterol content while baking, I use 6 Egg Whites and 1 Whole Egg for the 2 breads that this recipe yields.  I also now use Olive Oil for baking & sauteing rather than Vegetable Oil.

My recipe card for Butternut Squash Bread is available for this delicious moisty bread by clicking here and printing.  This recipe yields 2 breads.  It freezes very well! 

This recipe can be cut in half to bake 1 bread.  *If baking 1 bread, use 1 Whole Egg + 2 Egg Whites or 2 Whole Eggs.

This week while I am prepping the Butternuts, I will also do a little baking for the upcoming holiday.  My family has much to be thankful for this Thanksgiving!

Enjoy!
Yummy!

    

Raisin Rice Krispies Bars

Whenever these easy and quick to make favorites are found in our fridge, they disappear swiftly. Raisins are a great addition to a Rice Krispies Bar! It’s all about the raisins! Over the years I have learned that doing a little prep work before starting to make the Raisin Rice Krispies Bars is very useful.

I use a glass baking dish (about 9” x 15”) and spray it lightly with PAM. Wipe off the excess PAM with a paper towel. The required ingredients need to be ready to use. Making Raisin Rice Krispies Bars requires working quickly.

After measuring out all of the ingredients and before lightly pressing the mixture in the glass dish with the bottom of the measuring cup, place a pinch of margarine on the underside (bottom) of the measuring cup. Spread it lightly with a paper towel or piece of crumpled wax paper. This allows for easy non-stick pressing of the mixture in the baking dish.

Method:

1. In a 6 qt. pot (large pot) melt 4 TBS. Margarine over Low Heat.
2. Add in 4 Cups Miniature Marshmallows stirring until melted.
3. Turn off heat.
4. Add in 3 Cups Rice Krispies Cereal and stir.
5. 1 Cup Raisins are added.
6. Then, add 2 ½ Cups more Rice Krispies Cereal and stir.
7. Place mixture (will be sticky) in the baking dish and press lightly.
8. Cover top of baking dish with Glad Wrap and refrigerate for an hour.
9. Cut into bars and place in a covered container to store in fridge.

Yummy!! It is all about the raisins!! :-)

For more of my family favorite recipes check out my A Tasty Thought website.

Enjoy!!!

JG

Baked Haddock

Sometimes, Plan B is used in preparing dinner. Two nights ago I was planning on making Grilled Haddock. However, the afternoon just flew by and the Haddock had already been purchased. As much as my family enjoys Grilled Haddock, it was much easier to bake the tender fish in my oven.

The preparation was simple. Preheat the oven to 350°F. After rinsing the fish in cold water it was placed in a foil lined shallow baking pan that had been sprayed with PAM. A little Olive Oil was drizzled on top of the fish followed by sprinkles of Paprika. The Haddock was baked for 20 minutes. (It was done when the fish flaked easily with a fork.)

Our dinner of Baked Haddock with the addition of microwaved “Baked Potatoes” and Salad was quick, easy, nutritious and tasted delicious! Plan B worked very well!

Yummy!

Grilled Haddock

Our outdoor grill is used often during this hot humid weather. We do not wait until visiting the Cape to enjoy seafood! Grilled Haddock is easy to prepare and delicious to eat. The method of preparation is similar to preparing Sockeye Salmon when the salmon is grilled.

On a large dish pour about 2 TBS. Olive Oil. Sprinkle a little Paprika and Thyme on top. After rinsing a Haddock Fillet in running cold water, place on the Olive Oil/Paprika/Thyme. Turn the fish over to coat the other side.

A grilling container is definitely needed, because the Haddock will break apart while grilling. Once again, the amount of needed grilling time depends on the size of the piece of the haddock and the grill. A 1 lb. piece requires 5 – 7 minutes on each side. The fillet is turned over one time during the grilling process.

So easy and so good!  Have you prepared Haddock using this method?

Enjoy!

Yummy!

Sausage Soup

Last night the animated local weather map showed menacing thunderstorms approaching our Western Massachusetts area within a half hour. That required a Plan B for our leisurely Saturday dinner! The Ziploc container of Sausage Soup had been defrosted and needed to be reheated. A can of College Inn (Light & Fat Free) Chicken Broth was added into the saucepot. The chicken broth was needed, because the rice had absorbed most of the liquid in the freezer container before being place in the freezer. Served along with a Grilled Cheese & Tuna (packed in Olive Oil) sandwich on Oatmeal Bread our quick supper was extremely easy, incredibly tasty and very quick to make. Whenever I prepare Sausage Soup, the extra servings are placed in Ziploc Containers, labelled and then stored in my freezer. My hearty homemade Sausage Soup is absolutely delicious and tastes so much better than the soup with the same name served at our local restaurants. On any evening when a quick supper is needed, a container is quickly defrosted for part of our meal. Quick, easy & yummy!!