Ever since I ate this squash recipe I’ve been jonesin’ for a repeat. The first batch of squash I bought at the Grower’s Market went funky and I threw them into the backyard in a big fat huff. I then realized that farmer’s market squash was grown locally and has been stored for months (since fall). I added a few squash to my Giant list and here we are.
I was in charge of Brussels Sprouts at Thanksgiving this year (we’ve been eating sprouts at T-giving way before they were in style – thanks Mom). I somehow stumbled upon this recipe on the Food Network website and, though it wasn’t reviewed yet, it looked like an obvious win. It’s most of my favorite foods in one bowl.
I made these during naptime and they almost didn’t make it to dinner. I would have happily eaten the entirety of the “filling” contents without a backwards glance. Some of my very favorite flavors all in one place, this is a dinner I can get behind.
This Christmas season I complained to Rich about his gluten free diet; in most ways its no big deal, but there are little ways it has shaped and will shape our family’s “food traditions”. Specifically I lamented the tins of biscotti and pizzelles that were always in the kitchen of my childhood home. This won’t be the case for my kids.
I bought a few beautiful acorn squash at the market and then they sat in my pull out pantry. For like, three weeks. I just wasn’t sure what to do with them and I knew the kids would fight me no matter what. You know what kids? Sometimes its not about you. This recipe was so scrumptious my husband declared “are you blogging this? You need to.”
I’m not a real blogger. I don’t even like the word blog. A real blogger would have made trial thanksgiving recipes weeks ago, perfected them, and shared them with the internet weeks before the shopping lists get made. With me you get green beans, the Monday before the holiday, and only because I bought some at Costco and had time to make them fancy for dinner (also, two pounds is a crap ton of green beans and we will be eating them all weekend).
I’m pretty sure I didn’t eat a Brussels sprout until I was 25 years old. So sad, really, all those wasted years. You might still be a hater, and I strongly encourage you to give them another go. My guess is you haven’t eaten them the right way yet.
Typical broccoli salad is delish and a flavor I think we’ve all come by a time or two; sometimes the first version is obviously better (think Pitch Perfect) but that’s just not always the case (think the Iphone). A few tweaks makes this version more up my alley.
I find that people are very particular about the timing for corn on the cob. I’ve heard 11 minutes, 3 minutes, and 10 minutes removed from heat. Me? I don’t have an opinion. I’ve never made corn on the cob.
I’ll set the scene for you. It was “clean out the fridge” week, leading up to a family trip away at the shore. The pickins’ were slim – I’d thawed four beef patties but didn’t have buns (or lettuce, tomatoes, or cheese). At least I have onions (a staple), and that’s when this recipe popped into my mind, having just read it in my mag.
The whole premise is simplicity; preparing each veggie well and letting the flavors complement one another. It’s so healthy, as you’ll see, but flavorful in a seriously addictive way. Like, “eat the whole bowl in one sitting way”. It’s a bit of work but it’s all the side you’ll need for the perfect summer dinner – add grilled chicken, fish, steak or sausage and you’ve got it made in the shade.
Sometimes when I’m hungry and there isn’t prepared food in my fridge, I make a meal of the kids peanut butter and jelly crusts, almonds, an apple, and half a bag of tortilla chips. It’s for this reason that I try to keep prepared food in my fridge, obviously. This salad is a mix of healthy veggies, protein-rich beans and cheese, and satiating fats. It can be eaten alone, tossed over noodles or mixed with salad greens. I recently doubled the amount and brought it as a side salad for a potluck BBQ; I gave some of the leftovers to our gracious hostess and she immediately followed up for the recipe. Though it’s been on the blog for a while now I thought it deserved to be revamped as BBQ season is quickly approaching.
This seems like such an obvious recipe to me that I looked it up first, to make sure it hadn’t been done a thousand times. There were a lot of just Boursin mushrooms, and a few Boursin and spinach stuffed chicken (um sounds amazing). Do you know what Boursin is? How many times can one say Boursin in a short paragraph?
Poor potatoes. Everyone hates on ’em but for no good reason, if you ask me. They’re a vegetable and they have more potassium than a banana. Plus, when they taste this good the health aspect pretty much goes out the window.
Hopefully you have experience with the flavor combinations listed in the title and are already salivating. It’s difficult to mess this one up, kids.
Have I mentioned before that I can’t throw out food – especially produce? Probably at least a dozen times. Well last week my mother in law gave me 12 giant carrots from her Costco haul, so I got to searching, inspired by my incredible meal at Estia in Philadelphia (fab Greek food). Would I typically make this for a weeknight dinner? No, but I figured I’d share for the foodies out there who’d like to shake things up in the veggie department.
You know those quizzes that pop up on Facebook? I don’t ordinarily click but you might figure the one that got me had to do with food. It was “how picky of an eater are you?” It turned out there were two foods out of 82 that I dislike. So…not very picky. Ok folks, what two ingredients have you never ever ever seen listed on homebeccanomics before?
This dinner was a hit for everyone in the family, EVEN THE PRESCHOOLER. That’s really saying something. It came together surprisingly quickly for how fancy the end result looked; I’m going to file this away as a great quick weeknight meal.
There have been burgers, there have been beers, and there’s still half a bag of kettle-cooked potato chips plaguing me in my pantry. Two people today told me they were ready for summer to end so they could get “back to routine”, and though my vote is for never ending summer, my diet needs to get back on track, and quickly.
Lasagna is a dish that I struggle not to over eat. Instead of saying, “no honey, YOU should eat the last piece”, it’s more like, “LAY OFF I’M STARVING”. That definitely happened this time, but my lightened up version that replaced zucchini for the noddles allowed me to be more forthright with my over-eager seconds stealing.