Freezing the Zucchini

I took out the food processor and shredded EIGHT cups of fresh zucchini.

Knowing that my two best freezer recipes for Zucchini require shredded zucchini, I am maximizing my time washing dishes by shredding it all at the same time.

2 cups of Zucchini go in each batch of Paula Deen's recipe.  I am making two batches.  Here is what I posted last June about Zucchini Bread:

"Zucchini Bread.  Make extra batches and freeze them for the holidays, house warming gifts, or when a friend has a new baby you can take over a breakfast dish for sleep deprived mom and dad.  I like hosting friends every year at Christmas for a holiday brunch. As with last year, I will already have one dish made and ready to thaw - the zucchini bread.  Paula Deen's recipe is my favorite:"
http://www.foodnetwork.com/recipes/paula-deen/zucchini-bread-recipe/index.html

I have already taken one loaf to a friend who had knee replacement surgery yesterday and the other three are in the freezer. (One of which is on hold waiting for Baby Covington to arrive!!!! It is a proven fact that a slice of zucchini bread in the microwave with a little butter can help with the raging hormones post-natal.)



The other four cups of shredded zucchini will be used in my meatball recipe.  Cook them, freeze them, then serve with whole wheat spaghetti and sauce in the fall on a busy night!!  Success!

From This Blog:

Wednesday, June 8, 2011

Summer Meatball

Sneaking in zucchini, this kid friendly recipe is also healthy.
It is easy to make all four batches at once so that you can prepare dinner and freeze three batches for later. For each batch of meatballs you will need:

1 pound of ground turkey
1 egg
2 tablespoons mayo
1/3  cup bread crumbs
1 tablespoons fresh chopped basil
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon balsamic vinegar
1 cup of grated zucchini (for all four batches you will need about 3 medium zucchini)

Preheat the oven to 350 degrees.
Mix all ingredients together.
Place a cooling rack on top of a rimmed cookie sheet. Form one inch meatballs and place them onto the cooling rack. This allows the grease to drip through the meatball and keep it crisp while baking.

Bake for 35-40 minutes until the tops are brown and hard.
Using a fork, lift the meatball off the cooling rack and place into a freezer safe container till ready to eat.

The meatballs will have cooked and formed to the rack and will leave lines. However, cooking them this way allows you to cook an entire batch at one time without using a lot of oil and smoking up the kitchen.

To serve: Thaw if frozen. Place meatballs into a large fry pan with a jar of marinara of your choice. Reheat over medium heat for 15 minutes or when sauce begins to bubble.  Serve over pasta.

OK, I get it! I'm overweight!

     I'm not oblivious, I know the obvious truth, and I also realize that because of a recent pregnancy not only is it unavoidable, but the fat is also centered around my belly. But, do not ask me "When is the baby due!"  Sunday morning while at work at Williams Sonoma a long time customer approached me, patted me on the belly and said," Oh Boy! Another?" In that awkward moment I just smiled and replied, "Actually, I just had him...about a month ago."  In reality it has been two months, but I did not want to reveal how crushed I was by this comment.  Saying one month gave me a better excuse.
    I don't know if it is because this is number two, or if because I am almost 33, or because I am sleep deprived and still recovering from a mastitis infection - but the weight is not coming off!  I taught 3-4 aerobics classes a week during my entire pregnancy and returned to the gym after only four weeks hoping that the weight would just start falling off.  With my first pregnancy, I was down 15 pounds the day I got home from the hospital and down another 10 after the first two weeks. Not the case this time.  I was only down 8 pounds after the hospital and only down 5 more pounds the first week. Then, I did not lose a single pound for the next month.  On Rex's one month birthday I resolved to get more serious. Apparently I am actually going to have to work at this. :(
     As a fitness professional I have always stayed active and have been in shape.  I also have always eaten pretty healthy. Minus my love for sweets, I am a great eater. But, this is a new world with new parameters. Starting at one month:

• I have to watch the sweets and carbs
• In addition to the three-four workouts I'm already doing per week, I am embracing Tabata.
• I am blogging about it so that I feel responsible for my results.  I feel like the world is watching and expecting to see results. Pressure! I need it. 

Tabata is a Japanese created workout plan where you exercise at a very high intensity for 20 secs. with a 10 sec. recovery for 8 repetitions.  This creates a 4 minute fat burning workout. After researching P90X and Intensity and learning that I can't afford to buy either program, they both incorporate this high intensity interval workout combing fat burning cardio with toning.  With all my experience and training, I'm smart enough to know how to do it and honest enough to admit I've never done it. Even in my cycling classes, although fun and challenging, I never get to the intensity that Tabata requires. I have seen many workouts "pinned" on Pintrest lauding a new 4 minute workout. That is not enough! I believe that these 4 minute workouts must be combined with an active lifestyle to see results.

My plan:

• To incorporate at least one Tabata interval into each class I teach at the YMCA: spin, step and toning.
• On days I don't teach, do a Tabata interval at home with Camilla as a "Dance Party" then take the stroller out or bikes out for family 'active' time.
• Worst case scenario because I am to busy to do any workout at all... do a 4 minute Tabata interval before I jump into the shower.

Here are the results:
Starting at One Month Old:     176 pounds

 

Two Months Old:               170 Pounds

It is quite embarrassing to share these photos with you.....but perhaps it will provide the necessary motivation to stay the course.

In Season...

Last weekend, the white potatoes and onions came out, and the sweet potatoes went in! To preserve my potatoes and onions, I started out by making and freezing potato soup.  I'll also can some in "Chicken Pot Pie Starter" and work others into baby food.

I made a double batch of the soup below.  (I like this recipe because you don't have to peal the potatoes!)

Russet Potato and Green Onion Soup by Chris Carmichael in Fitness Cookbook
269 cal per serving, 26 carbs, 12g protein, 13g fat, 10g fiber

4 large russet potatoes, scrubbed and cut
1 small onion chopped
1 small garlic clove
1 teaspoon salt
1 cup milk
1/2 stick butter
1 bunch green onions
3 tablespoons grated Parmesan

1. Place a large saucepan with the potatoes, onions, garlic, and salt over high heat, boil, and reduce to a low boil for 20-25 minutes, or until potatoes are soft.
2. Add milk and bring to a boil.
3. Remove from the heat and add butter.
4. Let the soup cool.
5. Puree the soup.
6. Stir in green onions.
7. Sprinkle with Parmesan before serving.

Oh! The Places You Will Go..

On Sunday March 27th, I opened my home to honor my senior CATS class.  This is a class in our schedule at school that meets everyday for 30 minutes to discuss character and academics. I was assigned this group as freshmen and now they are seniors.  We ate brats, asian cole slaw, chips, homemade pickles, fresh watermelon, and cupcakes.  It was only fitting that I read my favorite book to them, "Oh, The Places You Will Go." We played corn hole, and then they managed to get into a water gun fight with the mini-water guns I put into their favor bags.

Cupcakes were topped with a peanut butter cup, topped with a chocolate square to look like little graduation caps.  I took a blue icing pen and added the tassels.  Orange lilies and blue hydrangea made the centerpiece to represent our school colors.  Check out the rusty wheelbarrow in the back that served as our drink cooler. 

Corn hole and Ladder Golf in the background for play time.

Once they got their goodie bag: bubbles, a rubber ducky with a graduation cap, and a water gun....the war was on.  I actually had my camera up and ready to catch Luke sneaking around the house, through the front door, and out the back to surprise the girls from behind!

Farmer's Market Saturday Morning

Why did I wait so long to make a trip with the kids to the Farmer's Market????

It was wonderful, fun, inspiring, beautiful, and sociable.  We had a great time, I got lots of ideas for recipes, and we saw about 8 different people we knew.  This Saturday, Camilla, Rex, my mom, and I loaded up the double stroller and headed to the Winecoff Road Farmer's Market in Cabarrus County.

http://www.piedmont-farmersmarket.com/the_winecoff_market-year_round

Saturday's 8-12.
I was most impressed by Valarie Wright who sells organic eggs that she raises in Enochville. She also sells them at the Kannapolis Farmer's Market on Thursdays.
And by T and D Farms out of Rowan County who raise Charolais cows ( a very high grade French cow) that are grass fed and hormone free.  They sell their beef, pork, and chicken cuts there every Saturday morning.

Camilla decided she needed to read up on cabbage.

Whole Fryer Chickens On Sale!

Harris Teeter had whole fryer chickens on sale this week for $.77 per pound.  So, I thought, why not...

I bought two and roasted them Saturday morning.  I pulled the chicken and shredded it.

So for $8.53 total I was able to prepare.....

2 batches of Tostadas or Tacos (two cups each of shredded chicken)

3 pints of chicken salad (I put 2 cups in the food processor with celery and onion.  I'll add the Mayo once I'm ready to serve)

1.5 cups for a Hamburger Helper meal this week

Then I boiled the bones to make broth.  I was able to freeze 15 cups of chicken broth.  I froze it in 2 cup batches ready for soups.  I made my money back in the broth alone...not to mention the 6 other meals I have prepped and ready to go.

...I saw it on Pintrest....

I can't stay still.  Here are some of the things I made while on my maternity leave...

 Custom artwork for Camilla's Room..... Using a coupon from Hancock Fabrics I got the quilting loop for 7.99, had the leftover fabric, and then hit Hobby Lobby last week when their wood letters were 30% off.  I had the pink paint leftover from a previous project.  As she ages out of her nursery fabrics of green and yellow farm animals, I hope to redecorate her green bedroom with bold black and white patterns with accents of hot pint...hopefully a design that is cool enough for a sporty toddler. She can pass on the green and yellow animals to her little brothers room.

 I already had the grapevine wreath.  So, when I went to Hobby Lobby for the letters, I picked up an extra 'S' for 30% off.  I spray painted it with some leftover enamel paint I found in the garage and then hot glued it to the wreath. I have seen a ton of different wreath ideas on Pintrest.  So, my thinking is to start with this, then add seasonal decorations to the right side....Hydrangeas and Burlap roses are two ideas that I have pinned already that would work with this.

My new trash can wall.  I found the pallet in my neighborhood on the side of the road (I won't mention which house), used leftover exterior house paint, Steve stood it up with leftover rebar and brick, and then I bought the planter at Aldi.  So, total project cost = 6.99 planter at Aldi!

I love how it makes the trashcan and recycle bin an attractive focal point of the front yard rather than seeing the two cans flank the garage door.

4 Great Uses for Mint

Mint is a great herb that is easy to grow. However, it is so easy that it can quickly get out of control and take over your garden.  I wasn't sure if my mint would survive the winter, but it did and it came back with revenge. 

I need to trim it back before it takes over my rosemary and chives.  Here are the four ways I am going to use my cuttings......and use them to restock the freezer from the winter.

1. Herb Turkey Burger
http://www.marthastewart.com/318259/herbed-turkey-burgers
This recipe has great flavor but only makes four burgers.  So, I doubled the recipe to make eight.  Not only did I do that, in true Suburban Challenge fashion, I made four batches.  I cooked one batch that night and froze the other three.

2. Mint and Parsley Pesto
http://www.wholeliving.com/133273/mint-and-parsley-pesto?czone=eat-well/seasonal-foods/summer&center=136760&gallery=136700&slide=133276
What I love about this recipe and the next is that there is no cooking involved.  Throw all the ingredients into a food processor and then store until ready to use.  Shh...they are also both healthy.

3. Chicken Breast with Almond Mint Pesto
http://www.wholeliving.com/133181/rolled-chicken-breasts-almond-mint-pesto-and-zucchini?czone=eat-well/seasonal-foods/summer&center=136760&gallery=136700&slide=133182

I only made two batches of this.  One for Thursday night's dinner and one to freeze for later in the month.

4. Mojitos
Duh!


So, in summary, cut back your mint and enjoy.  If you are just now deciding what to put into your herb garden for the summer....go mint and enjoy these recipes later in the summer/fall.

Time to start a new....

So, the freezer was a great purchase and helped me survive all school year with only having to cook 1-2 nights a week.  Now that there is only six weeks till summer, time to thaw the freezer, give it a good cleaning, and prepare to start filling it again to prepare for next winter/school year. My goal during the summer when the fresh vegetables begin to flow is to preserve them in already prepared entrees (soups, burgers, meatballs, sauces, ...) Here we go again!

Planning Spring Garden

Planning The Spring Garden 2012

The garden has been tilled and the plants are in! (To be honest, we are about two weeks late, but the rain got the best of us.)

Here is what I planned to feed a family of 4 through the middle of July having enough left over to freeze Broccoli Cheddar Soup, Potato Soup, and baby food to last the winter:

9 Broccoli Plants

6 Cauliflower

6 Green Cabbage

3 Red Cabbage

3 Bok Choy

3 Mixed Lettuce

3 Brussel Sprouts

1/2 pound red onions

1/2 pound yellow onions

5 pounds white potatoes

It took two rows and cost about $30.

Super Kale

 

Kale is not like other vegetables. Not only does it carry fiber and antioxidants, but also really good-for-you compounds known as glucosinolates.  When these glucosinolates brake down in the body, studies show that they may reduce the risk of certain cancers - lung, breast, prostate, and pancreatic.  Thus, Kale is known as a Super Food, along with broccoli, cabbage, bok choy, and brussels sprouts.  All of these Super Foods can be grown in Spring and Fall gardens.

I planted Kale in my fall garden last August, and since it is resilient to frost, in mid January it is still standing alone in the garden.  I took the picture above on January 29th and the leaves are still so very green.  If you live in North Carolina, or SC and GA, your planting times for Kale and its other Super Foods family will begin at the end of February.  

Cooking Kale: Although I will admit to its powers, I am not a fan of cooked Kale.  However, I have found a way to crisp it up with a little olive oil to cook a "Kale Chip."  Even my husband can't get enough of these.  For the past two Sundays, these Kale Chips have been a staple while watching the football games.  I will probably make a batch to take to our Super Bowl party next weekend and share the cancer fighting love.

Kale Chips:

1 bunch of fresh kale rinsed and dried

olive oil

sea salt

pepper (I actually used Old Bay instead of pepper because I like to taste of a Home Fry.)

1. Preheat oven to 325.
2. Tear Kale leaves off of the thick middle vein.
3. Toss lightly in olive oil.
4. Arrange on a cookie sheet so that leaves are barely overlapping. (I found that if they overlap too much the leaves on the bottom get soggy.)
5. Sprinkle with salt and pepper.
6. Roast in middle of oven for 25-30 minuets.
7. Transfer to a paper towel lined plate to absorb any extra oil.
8. Enjoy.  Very Easy!!

Nesting

The problem: We live in a three bedroom house, but that third bedroom is a pine paneled office.  Very Dark! For a while I wanted to let Camilla and the new baby share a room because moving the office would be daunting and dark. 
But then, through the power of Pintrest, I found a computer armoire from Walmart that would store most of the office in the living room and open the dark bedroom up to possibilities. 


Then the problem became what to do with the pine paneling.  My favorite designer from HGTV is Sarah Richardson.  In one of her episodes, she remodeled her lake house, which was all pine paneling.  One of the bedrooms was in green and blue where she only painted two walls.

Inspiration room.......

So here is what I did - painted two walls, made curtains, and am now in the process of finding the artwork (or making the art work) for the walls.

Before...

Before...

After paint and curtains

After painting only two walls....and I think I like it.

An update from Winter Hibernation

What a fall and winter it has been!  I am still teaching three nights a week at the YMCA while also working full time, Steve is still in class two nights a week, I am still teaching the classes on Sundays at Williams-Sonoma, Camilla is in full force, oh  - and did I mention I am exhausted with my second pregnancy? 

The plan from last summer was to master The Suburban Challenge so that despite a crazy and hectic fall/winter schedule, our family would still be eating homemade/homegrown/healthy meals each night for dinner.  Mission accomplished!  I did this through freezing and canning over the summer prepared entrees that only needed browning of meat, cooking of pasta, or mixing into a 9x13 casserole dish. 

Here is a look at some of my winter staples from the garden last summer:

Okra and Tomatoes: I cook shrimp or sausage, add veggies and serve over rice

Provencal Chicken: I brown chicken breast, add veggies, and serve over couscous

Gumbo Starter: I make a roux, add veggies and meat and serve over rice

Chicken Pot Pit Starter: I add cream of chicken soup, cream of mushroom soup, and top with biscuits

White Chili Starter: Brown chicken and add soup starter.

(All of these recipes can be found on this blog.)

Dinner on the weeknights has become so much easier that I enjoy doing "special stuff" on the weekends - homemade pizzas, stews, roasts, etc....

This new organization has also allowed me to spend time sewing more after Camilla goes to bed. 

We have a very SPECIAL wedding to attend in April and we are ready with this pillowcase dress and blouse.



This was our "Christmas Card" dress.

And I have been appliqueing anything I can get my hands on to get ready for our new little man arriving in April.

What's Next:
Believe it or not - it is time to start thinking about the garden again.  If you live in Zone 4 "The Southeast: NC, SC, GA" per the Farmer's Almanac, it will be time to start plowing and preparing the ground during the third week of February. Steve has scheduled a man to come plow ours during that week. Then, by the first week of March the spring gardens need to go in: Broccoli, Brussels Sprouts, Kale, Lettuces, Peas, Carrots, Cauliflower, Cabbage, etc... 
And the fun will begin all over again!!  I just hope I can get the spring garden in and the rows prepared for the summer garden before the little man arrives.

The Cake is BLUE!!

This fall has been so busy.  Aside from working my three jobs, I have also made it through my first trimester! Thank goodness for a freezer stocked full.  We have continued to eat healthy, and on a budget all fall despite only having two nights a week where I don't have other commitments. I'll have to utilize my break at Christmas to re-stock the freezer to get it ready for sleepless nights this spring.

We had our ultra-sound last week to learn the gender. My cousin Taylor gave us the idea of keeping it a secret until a later time for a "Gender Revealing Party." So, at the ultrasound, I asked the technician to turn the screen away, type the gender, print the pictures, and place them in a sealed envelope.  I was a very good girl all week and did not peak at that envelope.  This weekend, I prepared a layer cake and icing, took the layers and icing to my friend Cindy who behind closed doors opened the envelope, colored the middle layer to match, and then frosted the entire cake.  We had a party at my mom's house tonight (Sunday) where we cut into THE CAKE, and amongst close friends and family found out that the middle layer was BLUE!

The recipe I used came from http://www.marthastewart.com.  However, I made some changes so that it would be easier and less expensive. Here is what I did.

Ingredients
2 pounds of sweet potatoes (about 3)
1 1/4 cups vegetable oil
Grease for pans
2 cups all purpose flour
4 eggs
2 cups white sugar
2 teaspoons baking powder
1 teaspoon salt

1 tablespoon ground cinnamon

1 teaspoon ground nutmeg

2 teaspoons vanilla extract

1 pound white chocolate

2 cups heavy whipping cream

1. Heat oven to 400 degrees. Coat potatoes with 1/4 cup vegetable oil, and place on a baking sheet. Bake until tender, 30 to 40 minutes. When cool enough to handle, remove the skins, and puree the flesh in a food processor. (I was able to use Sweet Potatoes from our garden!)

2. Lower the oven temperature to 325 degrees. Grease two 8 inch cake pans, dust with flour, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat eggs and sugar together on medium-high speed until light and fluffy, about 5 minutes. Add remaining 1 cup vegetable oil; beat on medium speed until well combined. Add the cooled sweet potatoes, and mix until combined.

3. Sift together flour, baking powder, salt, cinnamon, and nutmeg; mix into sweet potato mixture. Mix in vanilla.

4. Evenly distribute cake batter into prepared pans, and transfer to the oven. Bake until a toothpick comes out clean, about 40 to 45 minutes. Let pans cool on a wire rack 10 minutes. Invert cakes onto rack; cool completely, about 1 1/4 hours.

5. Meanwhile, chop the white chocolate into small pieces, and set aside. Bring 1 cup of cream to boil. Pour over chocolate. Whisk until chocolate is melted. Chill for 30 minutes.  (This was a hard step and I could not get all of my chocolate to smooth out so my icing ended up being a little chunky. If I were to do it again I would go with a traditional cream cheese frosting that is easier to make and spread.)

6. When chocolate mixture has cooled, pour remaining cup of cream into an electric mixer and whip on medium until soft peaks form, about 3 minutes. Fold whipped cream into chocolate mixture until fully incorporated.

7. Layer cakes with icing and cover.

Time for Pesto

If you still have Basil lurking in the back yard or in a pot, harvest it now or else loose it. Basil does not last after the first frost and it will not come back next year. Harvest it this week before we get our first frost and make Pesto.  It freezes wonderfully. 
I used the following recipe:
http://www.fostersmarket.com/recipe/fosters-pesto/


I freeze my Pesto in ice cube trays.  I bought these trays three years ago at the dollar store for pesto, and have since used them for chicken broth and baby food.  About two ice cubes is the perfect amount of pesto for a pasta salad or pizza crust. Once the pesto is frozen, it is a little hard to shake them out.  I slide a butter knife around the edges to coax them out.  My sister-in-law thought her pesto was ruined when she couldn't get them to come out - difficulty is normal because it is frozen olive oil. (Use the knife!)

Pumpkin Time

I love everything about food this time of year.....Pumpkin Bread Everywhere, Pumpkin Lattes at Starbucks, Pumpkin Creamer at the Grocery Store, Pumpkin Butter, Pumpkin Milkshakes at Sonic, Pumpkin Pie, ........ I even like to make Beef Stew with Pumpkin. 

We also use pumpkins in decorations. My sister-in-law Leslie rocked it this year with her art work for the Stillings' front door.  Thanks Leslie!

I spent $36 on this year's decorations: 2 large traditional pumpkins, 1 white pumpkin, 2 large butternut squashes, and one large gourd.  However, the recycler in me will use every ounce of this decoration in cooking after Halloween is over.  Although canned pumpkin is easy to buy this time of year at the grocery stores, nothing will make your recipes richer than using fresh pumpkin!  Here is how to make the most of your Halloween investments:

Butternut Squash.....please..... SOUP!!!  See my previous post for my Butternut Squash Soup recipe.

Creamy Pumpkin Soup adapted from Pumpkin by Joanna Farrow
1/2 cup olive oil
2 onions, chopped
2 garlic cloves, chopped
2 tablespoons fresh ginger, chopped
2 lbs pumpkin, skinned, seeded, and cut into chunks
4 1/2 cups chicken or vegetable stock
1/2 cup heavy cream
salt and pepper

1. Heat the oil in a large, heavy saucepan.  Add the onions and saute gently for 3-4 minutes until softened.  Add the garlic and ginger and saute for another minute.
2. Add the pumpkin chunks and stock and bring to a boil. Reduce heat, cover, and simmer for 20 minutes until the pumpkin is falling apart.
3. Transfer to a food processor, or blender, or use an immersion blender and blend until smooth.
4. Stir in the cream and season to taste with salt and pepper.  Freezes great.

White Chocolate Chip and Pumpkin Cookies also adapted from Pumpkin
8 oz pumpkin seeded
1 stick of unsalted butter
1/2 cup sugar
1 egg
1 1/4 cups old-fashioned oatmeal
1 cup flour
3 1/2 oz. white chocolate chips

1. Grease two baking sheets. Cut away the skin from the pumpkin and finely grate the flesh.  I use my food processor to grate this.
2. Beat together the butter and sugar until creamy. Beat in the grated pumpkin, then the egg, oatmeal, flour, and chocolate chips.
3. Place teaspoonfuls of the mixture on the baking sheets and flatten with the back of a spoon. Bake at 350 degrees for about 20-25 minutes. Leave on the baking sheets for 2 minutes then transfer to a wire rack to cool.

Mawmaw Doris's Pumpkin Roll
This is a McCall Family Tradition. You have never had Pumpkin Roll till you try this!!!!!
For bread:
3 eggs
2/3 cup cooked pumpkin
1 cup sugar
3/4 cup flour
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon ginger
1 cup chopped nuts for garnishing

For Filling
8 oz cream cheese
1/2 teaspoon vanilla
4 tablespoons butter
1 3/4 cup powder sugar

1. Make the filling by mixing the cream cheese, butter, and vanilla until smooth. Add 1 cup powder sugar. Refrigerate till ready to use.
2. Beat the eggs. Gradually add the sugar. Mix in the pumpkin. Sift flour and spices together and add to the mixture.
3. Bake in a 15x10x1 greased pan at 375 for 15 minutes.
4. Sprinkle a hand towel with powdered sugar. Turn the cake onto the towel and roll up to cool.
5. Unfold the cake and spread the filling on it. Roll the cake again and place into the refrigerator. The longer it sets the better.  Garnish with chopped nuts.

Pumpkin Bread....A classic
Everyone has their favorite recipe and there are plenty online to choose from.  My favorite, and I am quite partial to it, is Foster's Market Pumpkin Bread.  I might be a little bias, but for good reason.
http://www.fostersmarket.com/recipe/pumpkin-bread/

photo by James Baigrie

Beef and Pumpkin Stew adapted from The New Slow Cooker by Brigit Binns

3 lbs beef chunks

salt and pepper

1 tablespoon olive oil

1 yellow onion, chopped

2 sprigs fresh thyme

3 bay leaves

4 cloves garlic minced

1/3 cup dry red wine

2 tablespoons red wine vinegar

2 large carrots, peeled and chopped

1 can diced tomatoes, drained

1/3 cup beef stock

1 lb. pumpkin peeled, seeded, and cup into 3/4 inch chunks

1. Season the beef with salt and pepper. In a large frying pan over medium heat, warm 1 tablespoon of oil. Working in batches, brown the beef. Transfer to a plate.

2. Pour off most of the fat and return to medium-high heat. Add the onion, thyme, and bay leaves and saute until the onion is brown, about 6 minutes. Add the garlic and cook for 1 minute. Pour in the wine and the 2 tablespoons vinegar and stir. Transfer contents to a slow cooker and stir in the carrots, tomatoes, and stock.  Add the beef, cover and cook on low for 5 hours.

3. Add the pumpkin over the top of the beef, re-cover, and continue to cook for 3 hours.

4. Discard thyme and bay leaves.

Butternut-Chicken Sausage Patties

2 chicken breast
1 small jalapeno or Serrano pepper
1/2 cup butternut squash puree (*if you are accepting the Suburban Challenge by making 4 batches of this recipe, you will need to roast 1 large butternut squash, or purchase one jar of butternut squash puree from Williams-Sonoma.)
1 teaspoon salt
1 teaspoon fennel seed
1/2 teaspoon ground coriander seed
2 tablespoons olive oil

In the bowl of a large food processor, pulse the pepper until chopped.  Add the two chicken breast and pulse until coarsely ground. In a mixing bowl, add to the chicken the butternut squash, salt, fennel, and coriander, mix well to combine.  Shape the mixture into patties about 4 inches in diameter and 1/2 inch thick. You will have 8 patties.  Mixture may seam very blobish, but will firm up while cooking.

In a large fry pan over medium-high heat, warm the 2 tablespoons olive oil.  Add the patties and cook until browned underneath, about 6 minutes. Turn the patties over and cook until browned on the other side, about 6 more minutes. Using a slotted spatula, transfer to paper towels to drain.

*If pre-cooking to freeze, stack cooked patties between wax paper, then bundle the patties with plastic wrap. Store in an air-tight container in your freezer. Reheat to serve.

Serving Suggestion
Make Foster's Market's Sweet Potato Biscuits from Scratch!!  Yummy.......
http://www.fostersmarket.com/recipe/sweet-potato-buttermilk-biscuits/

Butternut Squash Lasagne

This is my FAVORITE dish of all times.  Although it would take up too much room in the freezer and be too time consuming to make four, I did make two. We ate one that night and the other is in the freezer for next month. I cooked all of the squash for both dishes together and made all of the white sauce at the same time to maximize and minimize time spent in the kitchen.

This recipe is for One, but I encourage you to double and profit.

For squash filling:
1 large onion, chopped
3 tablespoons unsalted butter
3 lb butternut squash peeled, seeded, and cut into 1/2 inch pieces
1 teaspoon minced garlic
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons fresh parsley
4 teaspoons chopped fresh sage

For Sauce
1 teaspoon minced garlic
3 tablespoons unsalted butter
5 tablespoons all-purpose flour
5 cups milk
1 bay leaf
1 teaspoon salt
1/8 teaspoon pepper

For Lasagna
1 pound fresh mozzarella, grated
1 cup grated parm
12 noodles (either no bakes or boil them ahead of time)

1. Prepare the squash. To peel, cut into sections and cut a flat end on the bottom so that it will stand up. Then you can take your knife down the sides and cut off the very tough peel.  After you have peeled it, cut the section in half and scoop out any seeds. Then chop.

2. Cook the onion in butter in a deep 12-inch heavy skillet over moderate heat, stirring until golden, about 10 minutes. Add the squash, garlic, salt, and pepper and cook until squash is tender, about 15 minutes. Remove from heat and stir in parsley and sage.
3. While the squash is cooking, cook garlic and butter in a 3-quart heavy saucepan over medium heat for 1 minute for the sauce. Whisk in flour and cook whisking for 3 minutes. Add milk in a stream, whisking. Add bay leaf and boil whisking constantly, then reduce heat to a simmer for 10 minutes. Whisk in salt and pepper and remove from heat. Discard the bay leaf.
4. Preheat the oven to 425
5. Toss the cheeses together. Spread 1/2 cup of sauce in a buttered 13 x 9 dish and cover with 3 pasta sheets. Spread with 2/3 cups sauce and one third of the filling, then sprinkle with a heaping 1/2 cup of cheese. Repeat layering 2 more times, beginning with pasta sheets and ending with cheese. Top with remaining 3 pasta sheets, sauce, and cheese.
6. Tightly cover baking dish with buttered foil and bake lasagna in middle of oven 30 minutes. Remove foil and bake until golden about 15 more minutes. Let it stand 15 minutes before serving.

3 ways to save MONEY for the Fall

1. Grate your own cheese. I know that buying bags of grated cheese is convenient, but consider this:
A standard 8 oz. block of cheese is an average of about $1 less than an 8oz. bag of grated cheese. Truth be known, when you grate the block of cheese it creates the same amount of cheese as the bag, about 2 cups. The quantities are the same. If I use my food processor, I can grate an 8 oz block in about 20 seconds. Account for the time it takes to pull the food processor from the cabinet and I am at 1 minute. Account for cleaning, I am now at 2 minutes total for 2 cups of grated cheese. By those calculations, I am making $30 per hour grating my own cheese. Not only that, it taste better, I have more variety in the cheeses I can choose from for cooking, and there are no gluing agents in my cheese - JUST FRESH, PURE CHEESE.

2. Southern Saver: Couponing works!! However, it takes a time commitment. My friend Kimberly recently turned me on to a new website that consolidates all the important sales into a single email.  Register at www.southernsavers.com 

3. Rock the Fuel Perks! If you don't shop at Bi-Lo, it's time to start. Even if you don't buy all of your groceries from there each week, it pays to choose a select few items each week. For every $50 you spend you earn $.05 off per gallon of gas at a participating BP. (For people living in Kannapolis, the Bi-Lo I use is on Hwy 29 at the corner of Dale Earnhardt Blvd and the participating BP is also on HWY 29 at the corner of Mt. Mitchell Church Road next to Hilbish Ford.)
They also run specials on gas. For example, this week you can earn an additional $.20 off per gallon if you buy 5 of the participating items in any order (5 of each/1 of each totalling 5): Kraft Mayo, Planters Peanut Butter, Planter's Peanuts, Kraft dressing, Velvetta Cheese, or Ritz Crackers. 
You can get $.25 off per gallon for getting your flu shot at Bi-Lo.
Bi-Lo also doubles all coupons everyday up to $.99.
So, look at the fuel perk specials, find your coupons, and SAVE!

I'd like to give a shout out to my sister in-law Leslie who built her fuel perks up to $.70 off per gallon by the time she had to fill her Jeep up last month.

Butternut Squash Soup

Ahhhhh... My favorite time of the year.

I love this soup recipe because it is healthier than most using water instead of salty broth, the ingredients are short and easy to find, and it is not based in creams or milks which doesn't upset my husband's stomach as bad. I made two large batches Saturday for the freezer.  (I am not really in the mood yet for soup - but I will be in November!)

Adapted from Cooking Light, October 2004
3 pounds butternut squash (about 2 medium)
5 teaspoons olive oil
5 1/2 cups finely chopped onion (about 2 large)
1/2 cup chopped fresh parsley
2 tablespoons fresh sage
1/2 teaspoon fresh thyme
4 1/2 cups water
1 1/2 teaspoons sea salt
1/2 teaspoon black pepper
2 teaspoons minced garlic

1. Cut squash in half lengthwise; remove seeds. Place squash halves, cut sides down, on a foil-lined baking sheet (or on a silpat). Bake at 375 degrees for 30 minutes or until tender. Scoop out pulp. Discard skins.

This is cut side up. After they come out of the oven I flip them over like this so that they cool faster. These are ready to be scooped.

2. Heat 2 teaspoons oil in a large pot over medium heat. Add onion, parsley, sage, and thyme; cook 15 minutes or until lightly browned, stirring frequently.  Add squash, water, salt, pepper, and garlic. Bring to a boil, partially cover, reduce heat, and simmer 25 minutes.
3. Puree.  You can do this by placing batches into your food processor 2 1/2 cups at a time.  OR - and my favorite method - use an immersion blender. This was my best purchase of 2009.