Garlic Baked Butternut Squash

Monday was thanksgiving here in Canada.

We celebrated on sunday, but made sure to eat some delish foods on monday, of course! Had this with broccoli, sausages, and potatoes.

 So all you Americans out there can make this for American thanksgiving...or tonight for dinner!!
 



Guys, this is better than candy.

INGREDIENTS
Printable recipe

Source: Oh She Glows

• a handful of fresh parsley leaves
• 2 tablespoons olive oil
• 2-4 garlic cloves, minced
• 1 tsp salt
• 1/2 tsp pepper
• 3 pounds butternut squash, peeled and cut into 1-inch cubes
• 1/4-1/3 cup grated parmesan cheese

DIRECTIONS:

1. Preheat oven at 400 degrees.
2. In a large bowl, combine the parsley, oil, garlic, salt and pepper. Add squash and toss to coat.
3. Transfer to a baking dish and sprinkle with parmesan cheese. Bake, uncovered, for 45 to 55 minutes or until squash is just tender.

Bon Appétit!

Cathy

Moroccan Quinoa Salad

My aunt made this at a family gathering and I was hooked!! It's easy, healthy, and the ingredients are things I usually have on hand. It's got your protein, fibbers, and it can even be VEGAN if you use vegetable broth instead of chicken. A huge thank you to the Looneyspoon sisters!

Still growing a baby over here, 5 days late (not too bad)!


Ingredients:

• 1 cup uncooked quinoa
• 2 cups chicken broth (or vegetable to make this vegan) (reduced sodium)
• 1/2 cup dried raisins, apricots (chopped), or currants
• 1 tsp curry powder
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1 tsp honey (or sugar)
• 1/2 tsp salt

• 1 cup canned chickpeas, drained and rinsed
• 1/2 cup finely chopped red bell pepper
• 1/2 cup finely chopped cucumber
• 1/2 cup packed grated carrots
• 1/3 cup green onions
• 2 Tbs olive oil
• 2 Tbs lemon juice
• 1/2 tsp fresh ground pepper
• 2 Tbs minced mint leaves (optional)

Directions

1. In a medium pot, combine quinoa, broth, raisins, curry, cumin, coriander, honey, and salt. Bring to a boil, then cover and reduce heat to low for 15 minutes or until the liquid is absorbed. Remove from heat, let it sit covered for 10 minute, the uncovered until it cools completely.
2. Meanwhile, chop up and combine the rest of the ingredients in a large bowl.
3. Combine the quinoa and the vegetables, and refrigerate for 1-2 hours.

Slightly adapted from the Looneyspoons Collection

Enjoy!

Cathy

Deceiving Roasted Curried Cauliflower

Looks can be deceiving.

The title can be deceiving.

Heck, cauliflower can be deceiving, especially this one!

I have to say, I am not a cauliflower lover, but this one I can eat anytime. Did you know that roasting cauliflower makes it sweet? Mixed with curry, cumin, coriander, and paprika...oh man it is a real treat!

Next time cauliflower goes on sale, make this as a side vegetable, you will not regret it!

Ingredients:
Modified from epicurious recipes
Makes 4 sides

• 1 large cauliflower head, chopped into florets (about 3-4 cups)
• 1 half onion, peeled and quartered
• 1/4 tsp coriander powder
• 1/4 tsp cumin powder
• 4 Tbsp olive oil
• 2 Tbs + 1 tsp red wine vinegar
• 1 tsp curry powder
• 3/4 tsp paprika
• 1/2 tsp salt

Directions:

1. Preheat oven to 450 degrees.
2. Evenly spread out cauliflower florets onto a baking sheet. Spread the onion all over the baking sheet.
3. Mix the remainder of the ingredients, and poor over the cauliflower and onions.
4. Roast in the oven for 25-30 minutes, stirring occasionally.

How did you love it?

Bon Appetit!

Cathy

My sister and I will be reunited TOMORROW!!! I cannot wait!

Strawberry Mango Salsa

For some reason mango salsa has never been something that I found appealing cause I like my salsa with a little heat. Surprisingly this salsa was so good that we actually made another batch after this one. We added a can of corn to the second batch and it was very good!

Ingredients

Source:Two Peas and their Pod

• 1 cup strawberries, hulled and diced
• 1 medium mango, peeled, pitted, and diced
• 1/2 avocado, peeled, pitted, and diced
• 2 tablespoons diced red onion
• 1 tablespoon diced jalapeno
• 1/4 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• Salt, to taste
• Tortilla chips or pita chips-for serving

1. In a medium bowl, stir together strawberries, mango, avocado, onion, jalapeno, cilantro, and lime juice. Season with salt, to taste.

2. Serve with tortilla chips or pita chips.

Note-this salsa is best eaten the day it is made. It also goes nicely with fish, chicken, and pork.

Enjoy !!

-Christy

Oven Roasted Potatoes

We make oven roasted potatoes often. My potatoes are always very different from Blake's. His are fried, so of course they probably taste a little better. I like to bake mine. I tried a new recipe that I found here at all recipes. It had a high rating, so I gave them a whirl.

LOTS of herbs!

1/8 cup olive oil

• 1 tablespoon minced garlic
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried dill weed
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried parsley
• 1/2 teaspoon crushed red pepper flakes (left this out)
• 1/2 teaspoon salt
• 1/2 teaspoon onion powder (this was my addition)
• (rosemary would be good here too if you want)
• 4 large potatoes, peeled and cubed (I used 8-10 mini white potatoes, a lot of the reviews suggest using red potatoes with the peel on)

1. Preheat your oven to 475
2. Combine all the herb/spice ingredients in a bowl and mix it up
3. Add your cubed potatoes and mix until fully coated
4. Place on a large cookie sheet (I always place them on foil to save the mess)
5. Bake 20-30 minutes, turn them occasionally to roast all sides.

Do you have a favorite roasted potato recipe? How did you like these ones. I love how much flavor they had. We ate them with steamed green beaned and pork souvlaki, delish!