Acorn Squash Polenta

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I love the savory flavors that acorn squash adds to dishes, so I decided to try making  a healthier version of creamy polenta by using acorn squash that was first roasted and made into a puree.

  • 1 acorn squash, chopped into pieces
  • Olive oil cooking spray
  • 1 tbsp of butter -melted
  1. Preheat oven to 350. Bake for about 30-45 minutes until soft.
  2. Remove skins from acorn squash, chop into small pieces and mash. Mix with 1 tsp of melted butter or a little olive oil. Set aside

IMG_3336 Basic Polenta Recipe

  • 6 cups of water
  • 1-3/4 yellow cornmeal
  • 1 tsp of salt
  • 3 tbsp of butter
  1. Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal.
  2. Add in the acorn squash mixture after the cornmeal, working the pieces into the polenta as it cooks.
  3. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes
  4. Turn off the heat. Add the butter, and stir until melted.

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Easy Garlic Biscuits

IMG_5972One day I will write a blog about all of my crazy ideas and half-homemade recipes that I made with pop can biscuits. You know the ones, they last in the fridge for awhile. I tend to stock up and use them in creative ways. I wanted to make an easy twist on garlic bread with these biscuits.

  • 1 pop-can of ready to bake biscuits
  • 3 tbsps of chopped garlic
  • 3 tbsp of finely diced onion
  • 1 tsp olive oil
  • 1/2 cup of chopped chard or kale
  • 2 tsp of parmesan cheese
  • Black pepper
  1. Pre-heat oven to 400 degrees
  2. In a small skillet, cook garlic, onion, chard in a little olive oil. Cook for about 5 minutes until soft.
  3. Place biscuit dough on an ungreased cookie sheet and press down the middle of each biscuit.
  4. Add a 1/2 spoonful of the garlic mixture, sprinkle with black pepper and parmesan cheese
  5. Bake for 12 minutes until golden

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Sausage Lentil Soup with Swiss Chard

IMG_5968Today I made this delicious lentil soup with sausage, vegetables and swiss chard. I was so inspired by the flavors, I decided to post it right away.

  • 3 Italian Sausages
  • 1-2/3 cups of lentils
  • 3 Carrots, diced small
  • 1/2 Yellow Onion, diced
  • 1 tsp olive oil or spray olive oil
  • 2 tbsp of diced garlic
  • 3 stalks of celery with tops, diced
  • 6 cups of vegetable broth
  • 3 cups chopped swiss chard
  1. Heat a large pot with a little olive oil, add garlic and onion.
  2. Remove sausage from casing and break up to brown a few minutes.
  3. Add carrots, celery and let cook a couple minutes.
  4. Add lentils, vegetable broth and bring to boil on medium heat.
  5. Boil for about 40 minutes, stirring often.
  6. Add swiss chard and let cook together for another 15 minutes.

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