Archive | August 2011

Pasta with Baked Butternut squash & fresh sage

I threw this together on  to feed some missionaries that were coming to dinner. I was worried it would be bland but it was fantastic!

1 lb whole wheat penne Mine was homemade which makes a big difference but you can totally use store-bought.

1 whole butternut squash, peeled & cut into small cubes

1/2 onion

3 T fresh sage, cut into chiffonade

1/2 lemon

3 T butter

1/2 c Romano cheese


Bake the chopped butternut squash on a cookie sheet in a 400 degree oven for 20-30 minutes until tender.  Once done set aside. Cook pasta, while it’s cooking melt butter in pan and add onion. Saute till tender and turning brown. Add the squash to the butter and sauté till warm.  Throw in the fresh sage and squeeze lemon juice on top.  When pasta done save 1/2 cup of the pasta water. Drain the pasta and place in serving bowl.  Add the reserved pasta water then the squash then the romano cheese and toss.


Ilya Beans

What in the word is an Ilya? Well it’s someone’s name.  My cousins old boyfriend actually. I made up this recipe when she was visiting and she joked that we should name them after her boyfriend. I haven’t thought of a new name yet. Pretty funny huh?!  Well if you have an idea for a name feel free to leave me a comment.

This is so easy and sooo yummy!

2-3 c. cooked garbanzo beans You can use canned but you must cook them an additional 15 min if you do. Cooked from dry is sooo much better though.

1/2 c Olive oil

1/2 c Balsamic Vinegar This really is to taste. I didn’t measure as usual.

4 tsps minced garlic

1/2 red pepper chopped small

Heaping 1/2 c Romano or Parmesan cheese grated.

Salt & Pepper

Mix all together and let sit in fridge for at least 1 hour but next day even better.

Serve over toasted baguette slices, crackers or with veggies like jicama.

One of my very favorite recipes! Great as an appetizer, snack or a side for dinner.

Stuffed Mushrooms

This is a recipe created by my nephew who went to culinary school.  The quantities are estimates cause guess what he doesn’t measure just like his aunt!  It’s super good. I’m going to make these tonight without the sausage and put in kale.  My hubby and kids don’t like mushrooms but I do so I have to come up with some alternatives in case I end up eating all of them.

Stuffed Mushrooms(Matt Thueson)

2 packages mushrooms

¼ lb or less Natural Sausage

¼ green pepper

1/16 red onion

½ c grated Romano cheese

¼ c sour cream

¼ c cheddar cheese

Try some spinach too.

Bake at 400? Til mushrooms are juicy.




Millet is a gluten-free grain.  I usually use it whole, dry in my bread. I like the crunch and texture. It is also used as couscous(when cooked) in India. I love couscous but won’t buy the yucky stuff in a box from the store (which is not a grain but pasta in the U.S.)  So I found a recipe to give me a guideline on how to use it.
I didn’t think it was fantastic. Probably a 6 according to my family. Next time I will add more veggies. The leftover millet that I didn’t add to the veggie mix I used to make Millet cakes for breakfast this morning. (See Below)
1/2 c. diced yellow summer squash
1/2 c. diced zucchini
1/2 c. diced red onion
1 c. cooked chick-peas (canned)
3 c. cooked millet
2 tbsp. olive oil
1/4 c. parsley
1 clove garlic, minced
1/2 tsp. cumin
1/2 tsp. curry powder
1/2 tsp. dried red pepper flakes
1/2 tsp. salt
Ground pepper to taste


Saute squash, zucchini, onion and garlic in hot oil for 5 minutes. Stir in remaining ingredients, except parsley. Cook until hot (about 8 minutes). Garnish with parsley before serving.(To make millet, stir 1 1/2 cups of millet in a heavy skillet over medium heat until seeds turn golden (5 minutes or so). It will pop a little as it browns. DO NOT ADD ANY FAT TO PAN! Remove from heat and combine 3 cups of boiling water and 3 chicken bouillon cubes. Place on low heat, cover and let cook about 20 minutes. Let stand a few minutes before you fluff with fork.)

I can’t remember where I found this recipe. I googled millet and ran to make it. If I find the link I’ll put it here.
Millet Cakes
I grew up eating Rice Cakes for breakfast. No not the crunchy dry, no taste, puffed stuff from the diet world.  They are flat like a pancake but with only 3 ingredients and no flour.  I love them. I changed the recipe to have millet instead of rice. My kids and I loved them.
2-3 c cooked millet
1/2 c whole milk
3-4 pasture fed eggs
Mix the milk and eggs together and add to the millet and stir well.  Place on hot griddle and cook like a pancake. Serve with real maple syrup.

Orange Creamsicles

Homemade Creamsicles

I found this recipe from nourished  I made these with my kids and I normally wouldn’t put so much work into a snack that I usually make in 5 min. tops. But I LOVE orange creamsicles and haven’t had one in years because of the yucky dyes, artificial flavors and other chemicals in them.  All three of my kids helped while I was making dinner so they weren’t too hard just took some time.  I used *Citrus Bliss (do terra)essential oil because I didn’t have orange essential oil.

Homemade Creamsicles: Ingredients

  • 2 cups orange juice
  • up to 1/3 cup honey
  • 4 egg yolks
  • 2 cups fresh cream (see sources)
  • 2 cups fresh whole milk (see sources)
  • 4 to 6 drops organic sweet orange essential oil or 1/4 teaspoon orange extract
  • 1 teaspoon vanilla extract

Homemade Creamsicles: Method

  1. Stir 1/3 cup honey into 2 cups orange juice.
  2. Pour the mixture of juice and honey into a heavy-bottomed sauce pan and heat it over a medium flame until reduced by half.
  3. Once the mixture of honey and orange juice has been reduced by half to a viscous syrup, remove it from the heat and allow it to cool to room temperature.
  4. Whisk four egg yolks, two cups fresh cream and two cups fresh whole milk with organic sweet orange essential oil or orange extract and one teaspoon vanilla extract.  Continue whisking until all the ingredients are very well combined.
  5. Whisk the mixture of honey and orange juice into the mixture of eggs, cream and milk.
  6. Pour the creamsicle mixture into your popsicle molds and freeze until solid, at least  twelve hours.

NOTE:  If you do not have popsicle molds, try using Dixie cups and popsicle sticks.  Pour the mixture into dixie cups, place in the freezer and after four to six hours place popsicle sticks into the center of each cup and continue to freeze for at least an additional six hours.

*I love essential oils, especially do terra. They are a very high grade, high quality oil.  They work wonders on my kids ailments, and mine.  I love OnGuard to protect against illness.  I love Breathe for my allergies.  Citrus Bliss boosts my mood and helps all of us feel awake in the morning.  There are so many others but I just thought I’d share some of my favorites. It you are interested, I sell them.  I don’t push it, I mostly signed up for the wholesale price and it’s so worth it. If you are interested in signing up I can help you out with that too. I know this sounds like a promotion, I guess it is, just know I don’t normally do this. I really love essential oils and I believe in them.

Fresh Peach Paradise!

We harvested our peaches last Friday and we only had 2 big bowls full. I was so sad. But they were huge and beautiful. I wanted to make a dessert but didn’t want to take forever or turn on the oven. Here is my creation. My family loved it! I want to make it again!!

Peach Paradise

Remember I forget to measure so these are estimates again.

4 or more large fresh peaches, peeled & sliced

1/2 c pecans, chopped

2 T maple syrup

1 tsp cinnamon (I really just shook some on)

Cook in a skillet on medium heat for about 10 min.  I added a little ultra gel to make the sauce thicken a little. You don’t have to do this.

Mix together:

3/4 c vanilla yogurt

3 T heavy cream

When peaches are done spoon into individual bowls and pour this over the top.

While peaches are cooking turn on the griddle.

Using a pastry brush:

Brush melted butter, maple syrup and cinnamon onto both sides of a whole wheat tortilla. Place on griddle for 2 min. each side. Then cut into 6 triangles. Serve with the peaches!!


Maple Balsamic Vinaigrette

This is a really yummy dressing that I found at a local farmer’s market but they charge $7/bottle. I eat it on fish, salads, or sautéed with veggies. It’s a staple in my home more than mayo! So I had to come up with my own recipe.  The amounts are a little weird since I am trying to make enough that I don’t have to make it everyday.

Maple Balsamic Vinaigrette

3/4 c  Olive oil

1/4-1/2c. Maple syrup

1/3c. Balsamic Vinegar

5 tsp dry mustard

5 T coconut aminos (found at azure standard) or soy sauce

1 heaping tsp sea salt

1/8 tsp pepper

1 heaping tsp minced garlic

Makes 2 c vinaigrette.  Mix well and let sit in fridge overnight is best but can be used right away.