Butternut squash + turkey hash

Butternut squash for 59 cents at Aldi?! Clearly, fall is here!

Butternut squash + turkey hash

Image

  • butternut squash
  • ~3 oz lean ground turkey (mine is 93/7)
  • oil (I used both EVOO and canola)
  • onion
  • spinach
  • cinnamon, salt, any other seasonings optional
  1. Cut butternut squash into large chunks and microwave face down with a small amount of water to steam. I overcooked mine…best idea is to do it for 4-5 minutes so it’s not completely cooked, then cut into bite-size chunks.
  2. Coat a pan with EVOO on medium heat, sauteeing diced onion and butternut squash until the onion is mostly translucent.
  3. Add the rest of your oil (here’s where I used canola), throw in the turkey (crumbled up) and spinach until the turkey is cooked through and the spinach is wilted.
  4. Turn heat up to medium to crisp it up a little and add a couple big shakes of cinnamon and salt to taste.

Happy fall! :)

Salmon rosti

I have a GIANT bag of potatoes in my kitchen that I’m trying to keep from going bad. I love shredding them for hash browns and just frying a couple eggs to go on top, but that meal is starting to get boring, so tonight for dinner I decided to mix it up…

Salmon rosti (fish cakes)

photo (2)

  • about 1/3 cup of canned salmon (mine is wild pink salmon)
  • 1 cup shredded potatoes
  • 1 egg
  • Dijon mustard, salt, pepper
  • oil or fat of choice (I used canola oil with a pat of butter)
  • ketchup (optional)
  1. In a bowl, mix the potatoes and salmon together and crack in an egg to bind the whole thing into a batter.
  2. Add in a generous squirt of Dijon and salt and pepper (you can err on the side of seasoning too little because you can always add more when it’s cooked).
  3. Heat a pan on medium and add in oil/butter, then add potato/salmon/egg mixture.
  4. Let it cook until edges are browned and you can flip it in small sections to create several little cakes.
  5. Once the other side is browned, you’re good to go!
  6. Serve with ketchup if you want. I also steamed some broccoli on the side and added salt and pepper to everything.

Never gonna grow up, never gonna slow down

My Vibram FiveFingers came in the mail yesterday (so much faster than I expected).

I did a normal run in my old running shoes (New Balance), then put the Vibrams on to do another half mile. I love them! They’re definitely gonna take a gradual transition though. I’m hoping I can fit in a really short run this morning before I head to Ithaca for Dan’s formal.

I didn’t think I was hungry enough to cook an exciting dinner last night (I had a LaraBar at 4pm), but I figured I should use the salmon thawing in the fridge…

I sauteed strips of salmon in canola oil with chunks of one Roma tomato, some frozen broccoli and spinach, and a couple of white mushrooms all sliced up.

Then I mixed whole-wheat penne in with the salmon and veggies and threw in a couple spoonfuls of jarred pesto.

I think my only complaint was that it could’ve used more salt…but the pesto is so salty straight from the jar! For some reason, the flavor disappears a little. Oh well, still good.

So yesterday was also the BDJ Ugly Sweater Christmas party! I went shopping with Becca yesterday and we settled on just looking really tacky with glittery shirts from Walmart that say “Holiday Cheers!”

Went to the party around 8, which was a blast, and then most of us ended up going downtown to Daisy Duke’s.

Heading to Ithaca in a few hours! :)