Roasted Acorn squash is easy to prepare. Simply wash the squash and slice it into one inch slices. Remove the seeds with a spoon. Place on a cooky sheet coated with a little cooking spray. Sprinkle with salt a little paprika for color and a little olive oil. Bake at 400 degrees F. for about 20-30 minutes.
Butternut squash is perfect for roasting. If you like sweet potatoes you’ll love this squash. It’s sweet and velvety. Simply wash and dry the squash. Slice in half and remove the seeds with a spoon. Place on a foil lined cooky sheet. Sprinkle with a little olive oil and salt. Bake at 400 degrees F for about 20-30 minutes. Serve as is or scoop out and place in a serving bowl.
You can serve this dish cold in the summer, or as a hot dish in the colder months. Sometimes I also add 2 boiled potatoes cut into chunks to the recipe to make the dish heartier. Enjoy!
Ingredients:
8 oz Bacalhau (Salt Cod)
1 can black eyed peas (drained and rinsed)
1/2 small onion (finely minced)
2 cloves garlic (finely minced)
2 eggs (hard boiled)
2 tablespoons olive oil
1 tablespoon white wine vinegar
salt and pepper to taste
Chopped parsley (garnish)
2 boiled potatoes (optional)
Instructions:
Cook the cod in boiling water for about 8 minutes until flaky. Drain, let cool, shred into pieces and place in a medium bowl.
Make the vinaigrette by mixing together the onion, garlic, oil, and vinegar.
Add the peas to codfish and mix. Add the vinaigrette and mix gently.
Top with the eggs and parsley. Taste and add salt and pepper if desired.
Note:
If you want to serve this dish hot, heat the peas and add it to the warm cod along with the other ingredients.
This will be the last Zucchini recipe for this summer! I promise!
The lasagna is perfect for your meatless days. My family loved it and said it was even better the next day!
Serves 8-10
Ingredients:
6 to 8 Zucchini (sliced to 1/4 inch lengthwise)
1 package of frozen broccoli, cauliflower and carrots (or your favorite combination)
1 package of lasagna
3 cups of low fat ricotta cheese
2 cup of shredded Mozzarella cheese
5 cups of whole milk
1/3 cup of butter
1/3 cup of flour
Salt and Pepper to taste
1 teaspoon garlic powder
1 teaspoon paprika
Dash of Nutmeg
Instructions:
Season the Zucchini with salt, pepper, garlic powder and paprika and set aside in for the moisture to drain. Cook the vegetables in 1 cup of water for about 5 minutes or until tender. Drain them and let them cool.
Saute the Zucchini for about 3 minutes on each side or until they get slightly cooked but not mushy. Set aside.
Cook the lasagna to package directions and set aside to cool.
In a non stick pan, melt butter and add the flour to form a roux. Slowly add the milk, a dash of salt, pepper and the nutmeg, taste for seasoning, and stir continuously until it thickens for about 5 minutes. Set aside to cool.
Mix the Ricotta cheese with 1 cup of the Mozzarella in a bowl and set aside.
Begin layering the lasagna by coating the lasagna pan with cooking spray or butter. Start with the pasta, then a layer of the cheese, vegetables and top with Zucchini. Spread 1/3 of the cream sauce evenly over the Zucchini and repeat the layering. You’ll end up with about 3 or 4 layers ending with the pasta.
Spread with the remaining cheese. I added a few very thin slices of Zucchini on top but this is optional.
Cover with foil and cook at 375 for about 1 hour. Remove from oven and let it sit for about 15 minutes to set.
It’s even better the next day so don’t worry if you have leftovers. Enjoy!
Chop the bacon into pieces and cook until crispy in a sauce pan. Remove the bacon from the pan, drain on paper towels and chop into very small pieces.
Remove the bacon fat from the pan but leave the pan for cooking the green beans.
Wash and take stems off the green beans. Pat dry with paper towel and place them in the same pan used to cook the bacon.
Saute the green beans on medium heat for about 1 minute then add 1/4 cup of water to the pan. Stir, cover and cook for about 10 minutes or until the green beans are tender.
Stir the beans often so they cook evenly. Add more water if needed. Add the crumbled bacon to pan.
Cook for a few minutes to warm the bacon. Add butter, salt and pepper to taste.
My family has a tradition of visiting local farms in New England during harvest season where we buy our locally grown apples to make fresh apple pies, and to buy our winter vegetables and potatoes.
Butternut Squash Puree is one of the side dishes that I always have on my Thanksgiving table but I also make this recipe all winter long since my family loves it.
Some people bake the squash in the oven with brown sugar or maple syrup, but I’m not of fan of the sweet taste, so I came up with my recipe.
Did you know that you can store potatoes and butternut squash to last through the winter?
Just place them into a brown paper bag or cardboard box and store in a cool basement, or in your garage. (Be sure the temp doesn’t reach freezing.)
Here’s some great information about butternut squash below. Enjoy!
Low in calories: One cup of raw butternut squash only has 63 calories. Dietary Fiber: There are 3 gr. of dietary fiber in every serving. Vitamin A: One serving has 298 %of your daily recommended value. Vitamin C: One cup serving has 50 % of your daily recommended value. Omega-3 fatty acids: Fights high cholesterol and high blood pressure Minerals: One serving has 14 % of your daily recommended value of manganese, 12 % of magnesium and 14 % of potassium
Butternut Squash Puree
2 cups chopped Butternut Squash
2 cups chopped carrots
1/2 small onion chopped
1 small scallion
1/2 tsp salt
1 tbsp butter or margarine
1/4 cup of milk
2 cups of water
Instructions:
Place all ingredients except the butter and milk into a medium saucepan. Bring to a boil and cook on medium for about 10-15 minutes or until the vegetables are fully cooked.
Remove the scallion and most of the water left in the pan leaving only about 1/4 cup. Add the butter and milk to the pan and puree the vegetables with a hand blender until very smooth and silky.
Taste and add more salt to your taste if needed. Keep in pan on low heat until ready to serve with your dinner or let it cool and store in the refrigerator.
The puree will last for 3 days or freeze in individual ice cube trays or containers.
* Note, this puree is great to serve your baby but leave out the onion and salt!
In a large pan bring water to a boil. Add the Broccoli Rabe and cook for about 5 minutes. Take out the Broccoli Rabe and strain in colander to remove excess water.
Meanwhile, in a large skillet, saute the onions and Presunto until crispy. Add the Broccoli Rabe and continue sauteing for about 5 – 10 minutes until the Broccoli is tender.
Drizzle some olive oil over the top when ready to serve. Enjoy!
I make Portuguese rice once a week but I particularly use this recipe every summer during my green bean harvest.
If you’ve ever eaten Heirloom Green Beans you know there is nothing like them since they are tender, sweet, and full of vitamins.
I grow my Portuguese green beans in my garden every year from bean seeds given to me by my friend who saves her seeds every year.
They are extremely easy to grow and all you need is about 6 plants to give you a pretty good harvest.
The only extra care they need is that need watering every day, and you may have to spray them once or twice to get the garden beetles off them.
Ingredients:
2 cups fresh green beans (use frozen Italian Green Beans if you don’t have fresh)
2 cups long grain rice
1/2 small onion finely chopped
1 small very ripe tomato
2 tbsp of Olive Oil
4 cups of chicken or vegetable stock
1 tsp salt
Instructions:
Saute the onion with the olive oil in a medium heavy saucepan until translucent. Add the tomato and cook for about 1 minute and crush it with your spoon.
Add the water or stock on cook until boiling on medium heat. Add the rice and salt. Cover and cook for 10 minutes.
Uncover the rice, and add the green beans. Stir, cover, and let the rice cook for another 10 minutes on medium.
Stir the rice a few times. If you notice the rice needs water, add only 1/2 cup of boiling water at a time.
*Do not add cold water to rice after it has already cooked.
Harvest Butternut Squash & Carrot Soup – Western Mass Women Magazine
by Maria Dias, Contributing Writer
I love the beauty of the fall harvest season in Western Mass. Soon, I’ll be following my family’s tradition by making our annual trip to the local farms in the Hadley area where I buy my Potatoes and root vegetables that I use all winter long.
Did you know that you can store potatoes and butternut squash to last through the winter? Just place them into a brown paper bag or cardboard box and store in a cool basement, or in your garage. (Be sure the temp doesn’t reach freezing.) My favorite winter vegetable is butternut squash because it’s so versatile and it stores so well.
I always have some on hand for Thanksgiving to make this easy and delicious butternut squash soup.
I’m sharing the recipe with you today because I know you’ll love it and it will become your fall tradition like mine.
There are many reasons to add butternut squash to your daily diet.
Butternut Squash Low in calories: One cup of raw butternut squash only has 63 calories. Dietary Fiber: There are 3 gr. of dietary fiber in every serving. Vitamin A: One serving has 298 %of your daily recommended value. Vitamin C: One cup serving has 50 % of your daily recommended value. Omega-3 fatty acids: Fights high cholesterol and high blood pressure Minerals: One serving has 14 % of your daily recommended value of manganese, 12 % of magnesium and 14 % of potassium.
Dear friends,
Get your family to eat their veggies with this sweet and savory soup. I put some chopped red pepper to brighten up the colors. I used low fat dairy to reduce calories, but if you want to use whole milk and cream you’ll get the same great flavor. This will give you about 10 bowls of soup,if you want to make less just cut the recipe in half. I came up with this recipe for my mom, who had undergone surgery, leaving no appetite. This soup brought her strength back. It’s packed with iron, calcium and vitamin C. Enjoy!
Recipe:
Ingredients:
2 lb bag chopped frozen broccoli (use fresh if you desire) 1 lb bag frozen cauliflower 1 lb bag frozen corn 1 large onion chopped fine 1 clove chopped garlic 1/2 small red pepper 1 tbn salt 1/2 tsp blk pepper 4 cups chicken or veg broth 1/2 gallon low fat milk 1 cup low fat half & half 1/2 cup shredded cheese( any kind) 1/2 cup shredded sharp Parmesan, or Pecorino cheese 1/4 stick margarine 1/4 cup olive oil 1/2 cup flour
In your nonstick or heavy soup pan, saute onions & garlic in the olive oil and margarine for about 5 minutes until the onions are cooked but not browned.
Add chicken broth, broccoli, cauliflower & salt. Cook for about 8 minutes until veg are cooked and remove pan from heat.
Remove about 2 cups of the veg florets, chop them coarsely and set them aside.
With an immersion blender puree the veg until they are mashed but not too dissolved.
Set aside 1 cup of the milk. Add remaining milk, cream, chopped pepper, blk pepper, and corn. Cook on med heat for about 10 minutes.
In a small bowl mix flour with the one cup of milk untill creamy, then slowly add 1 cup of the warm milk to the flour mixure.
Slowly add the flour mixture( slurry) to the soup and stir well. Add the chopped flowerets to the soup and mix.
Reduce the heat to low heat and let the soup simmer for about 1/2 hour stirring the soup regularly.
Try not to turn the heat up past med, or the soup will overspill and burn. Add more salt or pepper to taste.
Let the soup cool and store it in the fridge.If it thickens too much just add a little warm milk, or cream when you heat it up.
Today we’re going on a journey to Portugal were the classic green soup, “Caldo Verde” is probably the most loved and well known soup in the country.
Caldo Verde, originated in the northern Minho region of Portugal and is made with basic ingredients of potato and onion puree, and collard greens. There are many variations to this basic recipe in every Portuguese kitchen where ingredients are added such as red or white beans, ham hocks and meat bones to flavor the broth.
Sometimes Caldo Verde is mistaken for another classic known as “Kale Soup” which is very popular in the New England. The Kale version uses cubed potatoes, chopped chourico, tomatoes, and chopped Kale and looks nothing like Caldo Verde.
This is a very healthy soup because collard greens are considered to be one of the healthiest foods in world since they’re loaded with vitamin.
I learned to make this soup at a Portuguese Restaurant named “The Matador” which my brothers owned for almost 15 years. This soup was made fresh every day and sold out by the dinner rush.
We used hand crank processor imported from Portugal to Chiffonade (translates to “made of rags” in French) to cut the collard greens into thin strips.
My recipe is for a large pot of soup that will last you for a few days but don’t worry if it seems to much because this soup keeps well and it’s even better the next day.
It you find that it seems to thicken the next day, just add a little amount of boiled water to make to make it thinner. This will be your family’s favorite especially on cold winter days. Enjoy!
This is recipe number 1; in my Taste Portugal | 101 easy Portuguese recipes cookbook! Download this recipe and 100 other recipes to your computer, kindle, ipad and iphone on my new electronic cookbook!
10 potatoes (peeled & cut into 1 inch slices) 2 large onions 2 cloves garlic 1 large bay leaf 1/4 cup olive oil (or more to taste) 1 tbsp salt 1/2 tsp pepper 1 whole medium Chourico (Portuguese) sausage (rinsed and dried) 6 cups of washed collard greens (sliced very thin) 10 cups water or more
Instructions:
In large soup stock pot, place water, broth, potatoes, onions, garlic, olive oil, and bay leaf. Cook on high for 20 – 30 minutes, or until potatoes are cooked.
Remove from heat, remove bay leaf and puree the soup with hand blender until it turns into a creamy like base. If you find the soup is too thick, add a little boiling water.
Place the pot on medium heat and add the Chourico sausage. Cook for about 10 minutes.
You may cook Chourico in separate pan in boiling water if you don’t want a smokiness taste in the soup.
Remove Chourico and slice into 1/4 inch slices and set aside for garnish.
Add the collard greens and cook on medium heat for about 5 – 10 minutes depending on your preference.
When ready to serve the soup add 3 slices of Chourico into each bowl for garnish. Add a drizzle of olive oil, and crushed pepper to taste.
Add more Chourico if you prefer of course! Enjoy!
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Roasted Acorn squash is easy to prepare. Simply wash the squash and slice it into one inch slices. Remove the seeds with a spoon. Place on a cooky sheet coated with a little cooking spray. Sprinkle with salt a little paprika for color and a little olive oil. Bake at 400 degrees F. for about 20-30 minutes.
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