Butternut squash for 59 cents at Aldi?! Clearly, fall is here!
Butternut squash + turkey hash
- butternut squash
- ~3 oz lean ground turkey (mine is 93/7)
- oil (I used both EVOO and canola)
- cinnamon, salt, any other seasonings optional
- 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.
- Coat a pan with EVOO on medium heat, sauteeing diced onion and butternut squash until the onion is mostly translucent.
- 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.
- 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! :)
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)
- 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)
- In a bowl, mix the potatoes and salmon together and crack in an egg to bind the whole thing into a batter.
- 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).
- Heat a pan on medium and add in oil/butter, then add potato/salmon/egg mixture.
- Let it cook until edges are browned and you can flip it in small sections to create several little cakes.
- Once the other side is browned, you’re good to go!
- Serve with ketchup if you want. I also steamed some broccoli on the side and added salt and pepper to everything.
Made this for the Shack potluck dinner last night:
My mom used to make this all the time. It’s mind-blowingly simple: 4 ingredients. Shredded carrots, raisins, chopped walnuts, crushed pineapple (I guess fresh would work too, but I use canned).
It was yummy, if I do say so myself. :)
I’m diggin’ on these little guys I just made for lunch:
2 tbsp diced green chiles (canned)
1/2 cup canned black beans (rinsed)
2 small corn tortillas
onion (I used a teeny little one)
cumin & garlic salt, Frank’s Red Hot
Divide the ingredients between the two tortillas. First, spread the chiles on the tortilla, then layer onion, black beans and cheddar in that order. Season with cumin & garlic salt (I’m sure other seasonings would taste great too). Broil until the cheese melts, then drizzle Red Hot if desired.
So good and so spicy!
I’m off to unload the dishwasher and then make carrot-raisin salad for a potluck at Shack!
Another milkshake victory. This may actually be one of the best I’ve ever made. Make it NOW.
1/3 cup 2% milk
1/3 cup (or a bit more) canned pumpkin
1 frozen banana
1 tbsp natural peanut butter
cinnamon, ginger, allspice (a few shakes of each)
1 capful of almond extract
…I’m in heaven.
I am excited about three things right now:
1. My smoothie!
Today’s post-workout (hilly walk and Jillian Michaels 30-Day Shred video) elixir, which resembles Peppermint Patty ice cream in appearance only:
1/2 cup skim milk (blend by itself so it gets frothy)
strawberry Greek yogurt (I used a 5.3 oz container of Brown Cow)
4 strawberries, sliced
ice (I used a lot)
Celery was an afterthought, since we have one new bunch and the remnants of an old bunch in the fridge. I used the innards of the old bunch…the parts that no one ever wants to eat because they’re yellow and wilty. Can’t tell the difference once it’s blended! Also, I made a great smoothie yesterday with celery, romaine, pureed pumpkin, frozen banana, and cinnamon. It’s really astonishing to me how well veggies blend in to a fruit smoothie.
2. Possible marathon in October?!
Ever since I ran the 13.1® New York half in April, I’ve been trying to plan another half-marathon to do because I had so much fun (and experienced so much soreness and pain after, but I conveniently forget that part). Now I may be doing a full marathon! Syracuse is hosting the first annual Empire State Marathon on October 16. I’ll have to start training next week if I want to do this, but I am definitely looking forward to it. Running a marathon has been a life goal for me since high school, or maybe even junior high.
3. Boston next week!
I bought my Greyhound ticket yesterday and will be heading to Boston on Monday, June 13th to spend my birthday (the 14th) and the rest of the week with Dan and his family. I plan to spend the entire week exploring Boston, shopping, swimming at Dan’s, and being a humongous foodie. Expect several posts about foodie adventures (and hopefully pictures, since I finally fixed my digital camera)!
A fantastic smoothie is a tough task. Every summer, I become obsessed with creating the ultimate milkshake or smoothie, to the point that I pressure myself to top the previous one I made.
Smoothies can be really simple, but mine usually aren’t. I pore over bizarre ingredients to concoct the perfect taste, the ideal texture, the appropriate temperature. Complicated? Of course. Delicious? Undoubtedly.
Frozen spinach has been the guest star of my smoothies this week. Mixed with other ingredients, you can hardly taste it. It adds great texture and some nutrients. It works really well with a banana/plain yogurt base and some berries for a breakfast smoothie. Also, it turns the entire smoothie green (because I’m secretly six years old).
Tonight I opted for a different spin: chocolate-spinach-banana milkshake. I know, it sounds disgusting. But it tastes like a cold, liquid version of my mom’s amazing chocolate zucchini bread. As with all my milkshakes, I improvised the recipe (warning: this does not always turn out well — I ruined one smoothie this week). Here it is:
1 banana (frozen or regular; this time I used regular)
2 T unsweetened cocoa powder
2 T oat bran
1/2 cup skim milk
frozen spinach (break it up w/ a fork so the blender doesn’t get stuck)
1 t blackstrap molasses
a couple of ice cubes
The molasses gives it just enough sweetness to balance the cocoa powder and the spinach. Meanwhile, the spinach taste defers to the other flavors. Tasty and (relatively) healthy, but sadly not green.