Butternut Squash and Kale Rigatoni with Crispy Rosemary and Butter Lettuce Apple-Salad

We've been trying out Blue Apron meals around here. It's been great, but not completely for what you think. The fresh ingredients are great and remeasured (but not pre-cut, which I like), but the meat is so-so. I like it because I don't have to plan, shop, or pre-measure. I especially like that Jared hops right in and starts cooking. It's made me so happy. And I have at least 2 meals for the week that I know will be filling and - let's be honest - there on the table. Here's one of the recipes that was solid. 

3/4 lb mezze rigatoni pasta

3 cloves garlic

1 bunch Lacinato kale

1 butternut squash

1 apple

1 head butter lettuce

1 bunch rosemary

4 T butter

2 T red wine vinegar

1 T whole grain dijon

1/2 c grated parmesan cheese

1. Prep ingredients. Heat a medium pot of salted water to boiling. Small dice squash, pick rosemary leaves off stems, mince the garlic, roughly chop the kale, cut the apple into matchsticks and toss with 1/4 of the vinegar. 

2. Fry the rosemary in a thin layer of oil on medium-high heat about 1 minute. Transfer to a paper towel. 

3. Cook pasta and vegetables. Add pasta and cook 9-11 minutes, al dente. Reserve 1/2 c cooking water. Heat the pan used for the rosemary on med-high until hot. Add squash, salt, pepper. Cook, stirring occasionally 8-10 min. Add garlic and kale, salt and pepper. Cook 2-3 minutes until kale is wilted. Transfer to a bowl. 

4. Add the butter to the pan used for the veggies. Cook 15-30 seconds until butter foams. Then continue cooking swirling the pan 2-3 more minutes until deep golden brown and nuttily fragrant. 

5. Add the pasta, veggies, half of the reserved cooking water to the browned butter. Stir frequently 2-3 minutes. Transfer to a serving dish. 

6. In a small bowl, make the vinaigrette. Combine remaining vinegar, mustard, salt and paper and 2 T olive oil. Combine vinaigrette with the lettuce and apple. Garnish with the rosemary and cheese. 

20-minute Chicken Noodle Soup

My friend, Brittany, gave me this recipe. I have a few soups in my arsenal that are fast, but this is a really really fast recipe!

46 oz chicken broth

1/2 lb boneless skinless chicken breasts -bite size (2 breasts)

1 1/2 cups uncooked med egg noodles

1 cup sliced carrot

1/2 cup chopped onion

1/3 cup sliced celery

1tsp. dill weed

1/4 black pepper

In a large saucepan, over medium high heat, bring all ingredients to a boil. Reduce heat; simmer 20 minutes or until chicken and noodles are cooked. Yum

Potato Leek Soup - Vegan

• 2 Tbs. olive oil
• 1 Tbs. coconut oil
• 2 large or 3 medium leeks (root and dark green parts removed), sliced crosswise (to yield 2 cups), washed, and dried
• 1 small onion, diced
• 1 tsp. coarse salt; more to taste
• 1 hearty sprig fresh thyme
• 1/2 bay leaf
• Small pinch saffron, crumbled
• Pinch cayenne
• 4 cloves garlic, thinly sliced
• 12 oz. Yellow Finn, Yukon Gold, or other medium starch potatoes, peeled and diced (to yield 2 cups)
• 4 cups homemade or low-salt vegetable broth
• 2 Tbs. minced fresh flat-leaf parsley
• Crème fraîche, for serving
• Freshly ground black pepper to taste

In a heavy-based pot, heat the olive oil and coconut oil until quite hot. Add the leeks, onions, and salt, and then turn the heat to medium low. Add the thyme and bay leaf. Cook slowly, stirring occasionally, until the vegetables are slightly softened and a bit browned, 10 to 15 minutes. Add the saffron, cayenne, and garlic; cook, stirring, for 1 min. Add the potatoes and vegetable broth. Increase the heat and bring to a boil. Reduce the heat to a bare simmer, cover, and cook until the potatoes are tender, about 15 minutes. Discard the thyme sprig and bay leaf. Transfer 1 cup of the soup to a blender to purée and then return the purée to the pot. Adjust the seasonings. Ladle into shallow bowls; garnish with the parsley, crème fraîche, and pepper.

(adapted from www.finecooking.com)

Crockpot Buttered Chicken

Ingredients

• 1 pound boneless skinless chicken breast, cut into bite size chunks
• 1/2 onion, finely minced
• 2 tablespoons butter
• 3 cloves garlic, minced or grated
• 1 tablespoon freshly grated ginger
• 2 teaspoons curry powder
• 1-2 teaspoons curry paste ( I used Thai Red Curry Paste and 2 teaspoons)
• 2 tablespoons garam masala
• 1/2-1 teaspoon turmeric ( I used 1/2 since my family is not crazy about turmeric)
• 1 teaspoon cayenne pepper (use less if you are not a spicy person)
• 1/4 teaspoon salt
• 1 (6 ounce) can tomato paste
• 1 (14 ounce) can coconut milk, regular or lite (I used regular), plus more if needed to thin the sauce
• 1/2 cup greek yogurt (I used 0%)
• 1/4 cup half and half or heavy cream
• cooked white rice, for serving
• Fresh homemade Naan, for scooping (a must!)

In a large glass measuring cup or bowl mix together the coconut milk, greek yogurt and cream. Stir in the tomato paste, garlic, ginger and all the spices. Mix well.

Spray the inside of your crockpot bowl with cooking spray or grease with olive oil. To the bowl sprinkle the onion over the bottom. Add the chicken and then pour the coconut milk mixture over the chicken so the chicken is completely covered. Add the butter and place the lid on the crockpot. Cook on high for 4 hours or on low for 6 to 8 hours. I like to stir mine once or twice during cooking, but it is not necessary. When ready to serve taste and season with salt and pepper if desired. Serve over rice with a big piece of fresh Naan

(from http://www.halfbakedharvest.com)

Becky's Salsa

- 1 carton baby heirloom tomatoes
- 1 bunch of cilantro
- 6 green onions (if they're skinny onions) white and green parts
- 2 teaspoons minced garlic (or more)
- 1 tomatillos (plum sized)
- juice of 1 medium lime - 2ish tablespoons
- salt to taste

Farmers Market Overnight Breakfast Casserole

Ingredients

• 1 pound sweet Italian turkey sausage
• 1½ cups diced sweet onion (from about half a large onion)
• 8 ounces fresh sliced mushrooms
• 2 cloves garlic, minced
• 2 cups frozen shredded hash brown potatoes (sometimes labeled “country style”)
• 2 cups shredded reduced-fat sharp cheddar cheese, divided
• 1 cup diced green pepper (from about 1 small-medium pepper)
• 2-3 plum tomatoes, seeded and diced (to equal about 1 – 1¼ cups)
• ½ cup chopped green onions (from about 6 onions)
• 12 eggs
• 1¾ cup non-fat milk
• 1½ teaspoons dried parsley
• 1 teaspoon kosher salt
• 1 teaspoon dried basil
• ¼ teaspoon black pepper

Preparation

1. In a large non-stick skillet over medium heat, cook sausage, onions, mushrooms, and garlic until sausage is no longer pink and mushrooms have given off some of their liquid, about 10 minutes. Throughout cooking, stir to crumble sausage and break up mushrooms. (You can leave the mushrooms in larger slices or break them into almost unnoticeable little pieces as you crumble the sausage.) Drain the liquid.
2. In a 9×13 pan coated with cooking spray, layer potatoes (there is no need to thaw them), sausage mixture, 1 cup cheese, green peppers, tomatoes, and green onions.
3. In a medium bowl, combine eggs, milk, parsley, salt, basil, and pepper. Whisk thoroughly to combine, then add remaining 1 cup of cheese and whisk again. Pour egg mixture evenly over other ingredients in baking pan. Cover with plastic wrap and refrigerate overnight. (Alternately, you can bake this casserole immediately.)
4. In the morning, preheat the oven to 375°F.
5. Bake casserole, uncovered, for about 60-70 minutes, or until egg in middle is just set and edges are lightly golden brown.
6. Remove from oven and allow to cool for 10 minutes before cutting and serving.

Notes

Make-Ahead Options: 
If you need to start on this recipe even earlier than the evening before your brunch, you can cook the sausage, onions, mushrooms, and garlic earlier in the day or a day ahead, and also chop the green peppers and green onions. Refrigerate the sausage mixture and the chopped peppers and onions in separate containers until assembling the casserole.


After the casserole is baked, you can refrigerate leftovers and reheat individual portions in the microwave for quick breakfasts all week.


This also freezes wonderfully. Pre-portion leftovers, wrap each portion individually in plastic, and store in a zipper container in the freezer. Microwave on several layers of paper towel to reheat as needed. After being frozen, the veggies let off water when reheated, but this casserole is still surprisingly terrific, so don’t let that liquid worry you.


For Breakfasts On the Go (Or Snacks and Dinners on Busy Evenings): Nestle re-warmed slices of the casserole into a tortilla for a wrap.


Breakfast for Dinner: You can make this in the morning and refrigerate until baking, or prep it in the afternoon and then cook it immediately, for a fun “breakfast for dinner” option.

Soft and Chewy Gingerbread Cookies

Ingredients

1. • 2 1/4 cups all-purpose flour
2. • 2 teaspoons ground ginger
3. • 1 teaspoon baking soda
4. • 3/4 teaspoon ground cinnamon
5. • 1/2 teaspoon ground cloves
6. • 1/4 teaspoon salt
7. • 3/4 cup butter, softened
8. • 1 cup white sugar
9. • 1 egg
10. • 1 tablespoon water
11. • 1/4 cup molasses
12. • 4 tablespoons white sugar

Instructions

1. Preheat oven to 350F.
2. Mix together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
3. In a large bowl, cream together the butter and 1 cup sugar until light and fluffy.
4. Beat in the egg, then stir in the water and molasses.
5. Gradually stir the sifted ingredients into the molasses mixture.
6. Shape the dough into walnut sized balls, and roll them in the remaining 4 tablespoons of sugar.
7. Place the cookies 2 inches apart on an ungreased cookie sheet. You don't need to flatten them.
8. Bake for 10-12 minutes in the preheated oven.
9. Allow cookies to cool on the cookie sheet for 5 minutes before removing to a wire rack to cool completely.
10. Makes approximately 30 cookies. Store in an airtight container.

(Recipe from: http://www.madetobeamomma.com/2013/12/best-soft-gingerbread-cookies-christmas-cookie-exchange.html#ixzz3p2OpS9Vz)