Week 42 - 10 Weeks to Go!

In my last "chili" recipe, it called for 2 cups of butternut squash. However, butternut squash at the average supermarket are HUGE so we had a lot of leftover squash that I didn't want to go to waste. I've of course roasted squash and baked it with cinnamon and brown sugar, but I was skeptical that it would really be tasty in this kind of dessert.

It ended up being great in this kind of dessert, however. It added some great texture and a nice change to a dish that could have been very forgettable.

BUTTERNUT APPLE CRISP

Source: allrecipes.com

3/4 C. packed brown sugar, divided - 1 tsp. ground cinnamon - 1/2 tsp. salt - 2 lbs. butternut squash, peeled, seeded and thinly sliced - 1 21-oz. can apple pie filling - 2 T. lemon juice - 1/2 C. all-purpose flour - 1/2 C. quick-cooking oats - 6 T. cold butter

1. In a bowl, combine 1/2 cup brown sugar, cinnamon and salt. Add squash, pie filling and lemon juice. Pour into a greased 9-in. square baking dish. Cover and bake at 350 degrees for 30 minutes.

2. In a small bowl, combine the flour, oats and remaining brown sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over squash mixture. Bake 45-50 minutes longer or until topping is golden brown and squash is tender.

Week 41 - Not-So-Chili

This one sprang from a combination of 1) a desire to use the crockpot and 2) the realization at work on Friday that I needed to buy ingredients on my way home but didn't have any of my books with me. Thank you Internet.

I don't know what Jersey Bites is but I was pretty impressed with this recipe. By no stretch would I call it a "chili," but it was thick and hearty and perfect for the slow cooker. I used chicken sausage instead of turkey sausage (a budgetary decision) and I can't see that it would've made any difference. Brian would've preferred no sausage at all, but what does he know... :-)

BUTTERNUT SQUASH CROCKPOT CHILI

Source: jerseybites.com

1-2 T. olive oil - 5 boneless, skinless chicken thighs - 5 Italian turkey sausage links - 1 28-oz. can diced tomatoes - 1 15-oz. can chickpeas, rinsed and drained - 1 8-oz. can tomato sauce - 2 C. peeled, seeded and cubed butternut squash - 1 medium onion, chopped - 1 C. chicken broth - 2 T. chili powder - 1 T. ground cumin - 2 cloves garlic, minced - 1 head of Escarole, rinsed and chopped

Brown thighs and sausage in olive oil. Salt and pepper thighs before browning if you wish. Remove meat to plate and deglaze pan with 1/2 cup chicken broth. Pour liquid from deglazing into crockpot. Add second 1/2 cup chicken broth, tomatoes, sauce, chickpeas, onion, garlic, spices and stir. Add Butternut squash, meat and toss to coat. Cover and cook on low for 8 hours or on high for 4 hours. Remove sausage and cut into bite-size pieces. Return to crockpot with chopped escarole. Stir in escarole and cook until wilted, approximately half hour. Ladle into soup bowls and serve with whole grain bread or over brown rice.

Week 40 - Not Really That Far Behind

The changing of the seasons up here this year has been incredible. The leaves changed fast, but were brilliant shades of fall and lasted longer than I thought they would. Even though I've thoroughly enjoyed the change, I haven't been quick to adjust to the cooler weather so soups have started sounding great.

This recipe seemed reasonably simple and I've really been wanting to learn more about using lentils since they're so inexpensive and chock full of protein. What I really learned from this recipe, though, is that RED lentils are very difficult to find but can be handily replaced with their cheaper brethren known as green lentils (they didn't take any longer and still tasted fine). I did find a bag of split red lentils at the grocery store, but it was a huge bag that cost about $14 so I took a big risk and thankfully it paid off.

This was a great little soup that was quick and flavorful. There was just enough lentils to make it feel fairly "hearty" and serving it with fresh-from-the-freezer naan was just the right tough. It's not spicy or too strong so it's great for people who prefer more mild flavors.

INDIAN-STYLE RED LENTIL SOUP WITH COCONUT

Source: The Best 30-Minute Recipe

4 C. low-sodium chicken broth - 2 C. water - 2 C. split red lentils - Salt and pepper - 1 T. vegetable oil - 1 onion, minced - 4 garlic cloves, minced - 1 T. grated fresh ginger - 1 1/2 teaspoons garam masala - 1 (14-oz) can light coconut milk - 1/2 cup minced cilantro - 3 plum tomatoes, cored, seeded and chopped coarse

1. Bring broth, water, lentils and 1/2 teaspoon salt to boil, covered, in large saucepan. Reduce to simmer and continue to cook, covered, until needed in step 3.

2. Meanwhile, heat oil in large saucepan over medium-high heat until shimmering. Add onion and 1/4 teaspoon salt and cook until softened and lightly browned, 3-5 minutes.

3. Stir in garlic, ginger, and garam masala and cook until fragrant, about 1 minute. Stir in broth mixture and coconut milk, scraping up any browned bits. Bring to a simmer and cook until lentils are tender and soup is thickened, about 15 minutes.

4. Off heat, stir in cilantro and season with salt and pepper to taste. Sprinkle individual bowls of soup with chopped tomatoes before serving.

Week 39 - Meatloaf smeatloaf, double beatloaf

Sorry, I just can't think about meatloaf and not think about "A Christmas Story." This was one of the things I've been wanting to make all year and to find a recipe I had no choice but to go straight to the source of all things comfort food - Paula Deen.

I was very happy with that choice. For simple ingredients, this really had a good, classic meatloaf-y flavor with fun chunks of vegetables that kept it from being too dense. I even enjoyed the topping which surprised because I am pretty anti-mustard most of the time.

This made a ton so we ended up throwing a little away - there's only so many times you can eat this in one week, even if it is delicious - but it was economical and easy and I'm happy that I finally got around to making it.

OLD-FASHIONED MEATLOAF

Source: PaulaDeen.com

1 lb. ground beef - 1 1/4 tsp. salt - 1/4 tsp. black pepper - 1/2 C. chopped onion - 1/2 C. chopped bell pepper - 1 egg, lightly beaten - 8 oz. canned diced tomatoes (no juice) - 1/2 C. quick cooking oats

Topping: 1/3 C. ketchup - 2 T. brown sugar - 1 T. prepared mustard

Preheat oven to 375 degrees. Mix all meat loaf ingredients well and place in a baking dish. Shape into loaf.

Mix topping ingredients and spread on loaf. Bake 1 hour.