CHEESY AUTUMN BUTTERNUT SQUASH MACARONI

CHEESY AUTUMN BUTTERNUT SQUASH MACARONI

Serves 6-8

 

1 diced butternut squash or other winter squash

1 (798mL) can diced tomatoes

2 cups water

5 cloves garlic, minced

1 sprig fresh thyme or 1½ Tbsp dried thyme

2 sprigs fresh rosemary or 1 Tbsp dried rosemary

1 cup nutritional yeast flakes

1½ cups unsweetened non-dairy milk

1 bag (454g) uncooked macaroni

Salt and pepper, to taste

Variations: Add in some chopped greens or fresh broccoli.

Add the first ingredients (squash through to rosemary) to the slow cooker. Cook on low for 8 hours.

Purée the contents of the slow cooker with an immersion blender, then add the nutritional yeast and milk (spiral the milk into the mixture, so the temperature shock isn’t too great). Stir in the macaroni, cover, and cook on high for 30 minutes.

Stir well and add more milk if the sauce is getting too thick. Cook for 15 to 25 minutes more or until the pasta is al dente. Add salt and pepper to taste.

Make sure to check on the pasta every 10 minutes or so until you get good at gauging how fast it will cook in your slow cooker. It cooks faster in the smaller slow cooker.

CARIBBEAN JERK CHICKEN

Serves 4

5-6 scallions, coarsely chopped

2 Tbsp grated ginger

1 ½ tsp ground allspice

½ tsp ground cinnamon

1 Tbsp olive oil

3 jalapeño peppers, coarsely chopped

1 tsp freshly ground black pepper

½ tsp salt

Pinch red pepper flakes

2 cloves garlic, coarsely minced

2 Tbsp brown sugar

1 Tbsp cider vinegar

1 Tbsp orange juice

2 tsp Worcestershire sauce

8 boneless chicken thighs

Combine scallions, ginger, allspice, cinnamon, oil, chile peppers, black pepper, salt, red pepper flakes, and garlic in food processor. Process until very finely chopped, almost smooth.

Stir in brown sugar, cider vinegar, orange juice, and Worcestershire sauce to form paste. Coat chicken pieces completely, and place in slow cooker.

Cover and cook on LOW for 5 hours or until chicken is tender and cooked through. Serve on rice, either plain or fried with veggies.

 

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FETTUCCINE WITH BUTTERNUT SQUASH AND BROWN BUTTER

FETTUCCINE WITH BUTTERNUT SQUASH AND BROWN BUTTER

Serves 5-6

1 butternut squash, cubed

1 lb fettuccine noodles

3 Tbsp butter

10-15 whole sage leaves, or 1 tsp dried

⅓ cup cup pine nuts, lightly toasted

Dry Jack or Parmesan cheese

Salt and pepper to taste

Peel the squash, cut it into 1cm cubes, toss with a little olive oil and salt, and roast in a single layer in a 400 degree oven for 15 minutes, or until tender and brown. Toss the cubes around about halfway through.

Meanwhile, cook the pasta according to package instructions.

In a small skillet, over low heat, warm the butter and sage. Cook without stirring until butter turns a light caramel color.

Drain the pasta and toss while still hot with the squash, butter and sage. Add the pine nuts and top each serving with thin shavings of cheese (a vegetable peeler works well for this) and a little cracked pepper, and serve immediately.

 

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CHICKEN WITH ORANGE & FETA

CHICKEN WITH ORANGE & FETA

Serves 2

(via America’s Test Kitchen: The Complete Cooking for Two Cookbook)

 

2 oranges

¼ cup all-purpose flour

2 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed and pounded if necessary

Salt and pepper

1 Tbsp vegetable oil

1 small garlic clove, minced

⅛ tsp fennel seeds

1 Tbsp water

2 Tbsp crumbled feta cheese

2 scallions, sliced thin

 

If serving with rice, begin cooking now.

 

Cut away peel and pith from oranges. Quarter oranges, then slice crosswise into ½-inch-thick pieces. Spread flour in shallow dish. Pat chicken dry with paper towels and season with salt and pepper. Working with 1 breast at a time, dredge breasts in flour.

 

Heat oil in 10-inch skillet over medium-high heat until just smoking. Lay chicken in skillet and cook until well browned on first side, 6 to 8 minutes. Flip chicken, reduce heat to medium, and continue to cook until chicken registers 160 degrees, 6 to 8 minutes; transfer to serving platter and tent loosely with aluminum foil.

 

Add garlic and fennel seeds to now-empty skillet and cook over medium heat until fragrant, about 30 seconds. Stir in orange pieces and water, scraping up any browned bits, and cook until oranges are just softened, about 2 minutes. Stir in any accumulated chicken juices and season with salt and pepper to taste. Pour relish over chicken, sprinkle with feta and scallions, and serve.

 

SPRING VEGETABLE, BARLEY SOUP

SPRING VEGETABLE & BARLEY SOUP

Serves ???

(via America’s Test Kitchen: Healthy Slow-Cooker Revolution)

 

 

1 tsp extra-virgin olive oil

4 shallots, minced

4 garlic cloves, minced

¼ tsp red pepper flakes

8 cups chicken broth

½ cup pearl barley

2 (2-inch) strips lemon zest

Salt and pepper

8 oz thin asparagus, trimmed and cut on bias into 1-inch lengths

1 yellow summer squash, quartered lengthwise and sliced 1cm thick

2 oz (2 cups) baby arugula

¼ cup grated Parmesan cheese

 

Heat oil in 12” skillet over medium heat until shimmering. Add shallots and cook until softened and lightly browned, about 5 minutes.

 

Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds; transfer to slow cooker.

 

Stir in broth, barley, lemon zest, and ¾ tsp salt. Cover and cook until barley is tender, 4 to 6 hours on low or 3 to 5 hours on high.

 

Stir asparagus and squash into soup, cover, and cook on high until tender, 20 to 30 minutes. Stir in arugula and let sit until slightly wilted, about 3 minutes. Season with salt and pepper to taste.

 

Sprinkle individual portions with Parmesan before serving.

 

CHIPOTLE BLACK BEAN, SQUASH SOUP

8 ounces linguiça sausage, quartered lengthwise and sliced ½ inch thick

2 onions, chopped fine

6 garlic cloves, minced

1½ Tbsp minced canned chipotle chile in adobo sauce

1½ tsp ground cumin

5 cups chicken broth

2 cups water

1 pound (2½ cups) dried black beans, picked over and rinsed

2 bay leaves

Salt and pepper

1½ lb butternut squash, peeled, seeded, and cut into ¾-inch pieces (4 cups)

1 Tbsp lime juice

 

Microwave linguiça, onions, garlic, chipotle, and cumin in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker.

 

Stir broth, water, beans, bay leaves, and ½ tsp salt into slow cooker. Wrap squash in foil packet; lay packet on top of soup. Cover and cook until beans are tender, 9 to 11 hours on low or 6 to 8 hours on high.

 

Transfer foil packet to plate. Discard bay leaves. Transfer 1 cup cooked beans to bowl and mash with potato masher until smooth.

 

Carefully open packet (watch for steam) and stir squash along with any accumulated juice and mashed beans into soup.

 

Stir in lime juice and season with salt and pepper to taste. Serve.

CHICKEN, TOMATO, OLIVE SAUCE

CHICKEN, TOMATO, & OLIVE SAUCE

Serves ???

(via America’s Test Kitchen: Slow Cooker Revolution)

 

1 onion, minced

6 garlic cloves, minced

1 Tbsp extra-virgin olive oil, plus extra as needed

1 Tbsp minced fresh thyme or 1 teaspoon dried

¼ tsp red pepper flakes

1 cup low-sodium chicken broth

¼ cup dry white wine

1 (14½ oz) can diced tomatoes, drained

1 (15 oz) can tomato sauce

1 Tbsp flour

1½ pounds boneless, skinless chicken thighs, trimmed

Salt and pepper

½ cup pitted kalamata olives, chopped coarse

¼ cup minced fresh parsley

 

Microwave onion, garlic, oil, thyme, and red pepper flakes in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker.

 

Stir broth, wine, tomatoes, tomato sauce, and flour into slow cooker. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4 to 6 hours on low.

 

Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces.

 

Stir shredded chicken and olives into sauce and let sit until heated through, about 5 minutes. Before serving, stir in parsley and season with salt, pepper, and additional extra-virgin olive oil to taste.

FUSILLI WITH RICOTTA & SPINACH

FUSILLI WITH RICOTTA & SPINACH

Serves ???

(via America’s Test Kitchen: The Complete Vegetarian Cookbook)

 

454g fusilli

Salt and pepper

454g (16 cups) baby spinach, chopped coarse

3 Tbsp extra-virgin olive oil

4 garlic cloves, minced

¼ tsp ground nutmeg

⅛ tsp cayenne pepper

11 oz (1⅓ cups) whole-milk ricotta cheese

¼ cup heavy cream

1 tsp grated lemon zest plus 2 teaspoons juice

1 oz Parmesan cheese, grated (½ cup), plus extra for serving

 

Bring 4 quarts water to boil in large pot. Add pasta and 1 Tbsp salt and cook, stirring often, until al dente. Stir spinach into pot with pasta and cook for 30 seconds. Reserve 1 cup cooking water, then drain pasta-spinach mixture and return it to pot.

 

Meanwhile, heat 2 Tbsp oil, garlic, nutmeg, and cayenne in small saucepan over medium heat until fragrant, about 1 minute. Off heat, whisk in ⅓ cup ricotta, cream, lemon zest and juice, and ¾ tsp salt until smooth. In bowl, whisk remaining 1 cup ricotta, remaining 1 Tbsp oil, ¼ tsp pepper, and ⅛ tsp salt together until smooth.

 

Add cooked ricotta-cream mixture and Parmesan to pasta and toss to combine. Let pasta rest, tossing frequently, until sauce has thickened slightly and coats pasta, 2 to 4 minutes. Add reserved cooking water as needed to adjust consistency. Transfer pasta to serving platter and dot evenly with seasoned ricotta mixture. Serve with extra Parmesan.