Recipes Below!
Squash Sauce: A mix of Macaroni and Cheese & Alfredo
23 May, 2017 By: Courtney
Original Recipe from cookieandkate.com "Creamy Butternut Squash":
Original Directions:
Our Recipe "Squash Sauce":
Our Directions:
- 2 tablespoons olive oil
- 1 tablespoon finely chopped fresh sage
- 2 pound butternut or kabocha squash, peeled, seeded, and cut into small ½-inch pieces (about 3 cups)
- 1 medium yellow onion, chopped
- 2 garlic cloves, pressed or chopped
- ⅛ teaspoon red pepper flakes (up to ¼ teaspoon for spicier pasta sauce)
- Salt
- Freshly ground black pepper
- 2 cups vegetable broth
- 12 ounces whole grain linguine or fettucine
- Optional additional garnishes: shaved Parmesan or Pecorino and/or smoked salt
Original Directions:
- Warm the oil in a large skillet over medium heat. Once the oil is shimmering, add the sage and toss to coat. Let the sage get crispy before transferring it to a small bowl. Sprinkle it lightly with salt and set the bowl aside.
- Add the squash, onion, garlic and red pepper flakes to the skillet. Season with salt and pepper. Cook, stirring occasionally, until the onion is translucent, about 8 to 10 minutes. Add the broth. Bring the mixture to a boil, then reduce the heat and simmer until the squash is soft and the liquid is reduced by half, about 15 to 20 minutes.
- In the meantime, bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions, stirring occasionally. Reserve 1 cup of the pasta cooking water before draining.
- Once the squash mixture is done cooking, remove it from the heat and let it cool slightly. Transfer the contents of the pan to a blender, but keep the skillet handy. Purée the mixture until smooth (beware of hot steam escaping from the top of the blender), then season with salt and pepper until the flavors sing.
- In the reserved skillet, combine the pasta, squash purée and ¼ cup cooking liquid. Cook over medium heat, tossing and adding more pasta cooking water as needed, until the sauce coats the pasta, about 2 minutes. Season with more salt and pepper if necessary.
- Serve the pasta in individual bowls topped with fried sage, more black pepper and shaved Parmesan/Pecorino and/or smoked salt, if desired.
Our Recipe "Squash Sauce":
- 2 pound butternut or kabocha squash, peeled, seeded, and cut into small ½-inch pieces (about 3 cups)
- 2 garlic cloves; pressed or chopped
- 1/2 an onion (yellow or red); chopped
- 12 ounces of any kind of noodle (we used Red Hard Spring Wheat Rotini)
- 2 tbs olive oil
- 1 tbs liquid aminos
- 1 tsp black pepper corn
- 1 tsp curry powder
- 1 tbs nutritional yeast
- 1 tbs cinnamon
Our Directions:
- Warm the oil in a large skillet over medium heat. Add the squash, onion, and garlic to the skillet. Season with all other ingredients. Cook, stirring occasionally, until the onion is translucent, about 8 to 10 minutes. Bring the mixture to a boil, then reduce the heat and simmer until the squash is soft and the liquid is reduced by half, about 15 to 20 minutes.
- In the meantime, bring a large pot of water to a boil and cook the pasta until ready, stirring occasionally.
- Once the squash mixture is done cooking, remove it from the heat and let it cool slightly. Transfer the contents of the pan to a blender. Purée the mixture until smooth (beware of hot steam escaping from the top of the blender).
- Drain noodles and pour sauce over hot noodles. Add any personal toppings you desire!
Hot Potato: If You Can't Stand The Heat, Don't Make These Potatoes
24 May, 2017 By: Jasmine
Our Recipe | Hot Potato:
Directions:
- 1-2 red potatoes
- 1/3 cup daiya cheese
- 1/2 tsp chipotle chili powder
- 2 tbs just mayo
- 1 tsp mustard
- Dash of cinnamon
- Bean sprouts (optional)
Directions:
- Use potato wave bag (bought at Bed, Bath, & Beyond) and put a slit in each potato, cooking them for 4 minutes in the microwave OR cut potatoes in half and cook in oven at 450 degrees for 45-60 minutes with some olive oil or coconut oil smoothed over the outsides of the potatoes, for that extra crispy feeling (this may be a better option to make the outsides more firm when scooping). Fork should be inserted into the potato and come out with ease when ready.
- Once out of the oven or microwave, let cool for 3-5 minutes.
- Scoop out the insides of the potato with a utensil of your choice into a bowl. Mix all the ingredients into the bowl and mash up the potatoes in the process.
- Scoop out the mashed potatoes and placed them into the potato bowls (potato skins). Sprinkle bean sprouts on top, if desired.