Anna's Caramelized Butternut Squash

This recipe is a vegetable dish I created with an Italian twist!  I call it Anna's Caramelized Butternut Squash!    Caramelized butternut squash sauteed with olive oil, onion, rosemary and red pepper has a delightful taste that melts in your mouth with a slight kick to it! Delish!

It's not easy getting kids to eat everything you make for dinner, but this is one they may try. With teenagers, a husband and a business to run, I am always thinking of simple ways to make dinner dishes that are quick and easy and delicious at the same time.   With just a few ingredients, you will have a great side dish that will go with any entree. 

Have a great Halloween everyone!

Anna's Caramelized Butternut Squash

•  One package of fresh  pre-cut Butternut Squash ( about 12-16 oz.)
•  1 large onion  - chopped
•  1/8 tsp. crushed red pepper
•  1/8 tsp. dried rosemary
•  1/4 cup of extra virgin olive oil
•  1 Tbsp. of butter
•  salt & pepper to taste 

Take the pre-cut Butternut Squash and cut into one inch pieces.
In a large non stick skillet,  heat oil and butter on medium heat.

Add the chopped onion, and saute for about 3 minutes.
Add the squash and all the seasonings.  Reduce heat to low and saute' for about 12 minutes or so until the squash  has soften and caramelized. Taste for salt.  Add some fresh black pepper and serve!

Serves 4-6

Low-Cal Cream of Asparagus Soup

If you LOVE asparagus, then you will love this easy low-calorie recipe cream of asparagus soup of mine!  So EASY... it took only a few minutes to make this simple soup with some steamed asparagus, chicken broth, seasonings and a touch of light cream. That's it! 

I'm a big fan of vegetable soups, especially during the winter months. I truly believe that my medley of soups keeps my family healthy during flu season. This is a delicious cream of asparagus soup - its creamy without the calories and without having to use a lot of cream, which makes it healthy!

It's getting chilly here in New York, and that makes me think about making SOUP!  Enjoy!

Low- Cal Cream of Asparagus Soup

• 1 bunch of fresh asparagus
• 1 cup of water
• 1 cup of  All Natural chicken broth
• 1/2 tsp of salt
• pinch of cayenne pepper
• pinch of garlic powder
• 2 tbsp. of  Half & Half
• 1 scallion onion - diced
• parmigiano grated cheese

Cut off ends of asparagus about 1 inch from the bottom.

In a large pot,  boil 1 cup of water and add the asparagus.  Cover and simmer for 3 minutes.
Transfer to a blender and puree.  Pour the asparagus back into the pot. 

Add the chicken broth,  salt, cayenne pepper, garlic powder and simmer for a 4 minutes.
Add the half & half. Taste for salt and pepper.
Add 1/2 of the chopped scallion and reserve the other half for garnishing.
Garnish with some diced scallions on top. Sprinkle some parmigiano on top.
Enjoy!

Serves 4

Oatmeal Cranberry and Pecan Cookies

Oatmeal Cranberry and Pecan Cookies is just another one of Liz's delicious cookie recipe that everyone keeps asking her for. Ever wonder why her cookies are really good and so additive?  They are unbelievably moist and chewy!

Her recipe for oatmeal cranberry and pecan cookies is similar to her devilish chocolate chip cookies version. Basically, they are similar to the Weight Watcher cookies, only she opt out the chocolate chips for the cranberries for a healthier twist! 

A cookie you can make in minutes!!   Rolled oats, cranberries, pecans, brown sugar,  butter  and I almost forgot -  NO FLOUR. These cookies only need 10 minutes to prep,  10 minutes to bake, and 10 seconds to disappear. All you need is plenty of milk near by!  Enjoy!   

Here's a Tip: Double or even triple this recipe and freeze in foil trays with covers.  They defrost in minutes.  Also, you can substitute pecans for walnuts or almonds.

 Oatmeal  Cranberry and Pecan Cookies

• 1 +1/4 cup of rolled oats
• 1/2 cup dark brown sugar, packed
• 1 tsp. baking powder
• 1/2 cup pecans, finely chopped
• 1/8 tsp. table salt
• 1/3 cup of melted butter. softened 
• 1 large egg, beaten
• 1/2 tsp. vanilla extract
• 2 cups of dried cranberries

Directions:

1. Preheat oven to 350 degrees.  Cover 2 cookie sheets with parchment paper.
2. Mix oats, sugar, baking powder, pecans and salt together in a large bowl until well mixed.
3. Add butter, egg and vanilla to oat mixture,  mix well.
4. Add 2 cups of dried cranberries, mix until well combined.

  

1. Drop teaspoonfuls of batter onto prepared cookie sheets, leaving at least 1 inch between each cookie. 
2. Bake cookies until edges turn golden brown, about 8 to 10 minutes. 
3. Let cookies cool on cookie sheets before removing.

Enjoy,  and please leave us your comment if you bake these.

Yields: about 18 cookies

String Beans with Golden Potatoes

 Warm String Beans with Golden Potatoes and some fresh tomatoes is a quick and simple vegetable dish to serve as a first course or just as the main course.  So flavorful and easy to make!

 A healthy dish our Mom often makes for our Dad on a weekly basis!  Great for those days you feel like having a meatless meal for lunch or dinner.  Serve hot or warm with a salad and you have a light and low calorie meal!

String Beans with Golden Potatoes

• 1+1/2 pound fresh string beans -cut in halves 
• 5-6 golden potatoes- peeled, cut in quarters
• 1 large onion - chopped
• 1/4 cup olive oil
• 2 fresh tomatoes - cut in quarters
• 6 leaves of fresh basil
• 1/2 cup water
• pinch cayenne pepper
• salt to taste

In a medium size pot, heat olive oil.

Add the onions and saute until soften.

Add tomatoes, salt, cayenne pepper and basil.

Add the potatoes and green beans on top of the potatoes.

Add 1/2 cup of water.  

Cover and simmer for 20-30 minutes, until the potatoes are softened.

Taste for salt and serve.

Serves 4-6

Crunchy Broccolini with Garlic

         Crunchy Broccolini sauteed with garlic, extra virgin olive oil, red pepper flakes and chicken broth is one healthy green vegetable dish that is spicy with a kick!  Broccolini comes in small bunches and you can find them most of the time in Stop & Shop Supermarkets.

         It is a cross between Broccoli and Chinese Broccoli with smaller florets and longer stems. It has the same appearance as Broccoli Rabe, but they are not bitter.  Broccolini is a delicious vegetable to have as a side dish with your meals. Rich in Vitamins C , A , iron and folate.  Great for the family!   My kids love this dish.

Crunchy Broccolini with Garlic

• 2 bunches Broccolini, ends slightly cut off
• 4 large garlic cloves, cut in halves
• 3 Tbsp. extra virgin olive oil
• 1/2 cup All Natural chicken broth
• 1/8 tsp. crushed red pepper flakes
• 1/4 tsp. sea salt
• fresh black pepper to taste

Rinse broccolini  in cold water, and set aside. In a large non stick skillet, and on medium heat,  heat olive oil,  garlic and crushed red pepper and saute' until garlic turns golden brown.

Immediately add the broccolini, saute' for one minute.  Add the broth and cover with a lid for about 6 minutes, turning once. When all the broth is absorbed, turn off the heat,  add salt & pepper to taste and serve.  Broccolini should be tender and lightly crunchy.  Enjoy!

Serves 6

Italian White Bean Soup- Pasta e Fagioli

Our Mom's recipe for Pasta e Fagioli is a simple one!  A delicious soup with tender small white beans, tomatoes, Italian pancetta, fresh basil and mini pasta infused into a flavorful broth is so good,  it's perfect every time! 

High in fiber and full of health benefits, a dish you 'll want to make often for the entire family.  Serve pasta e fagioli with a simple salad or toasted Italian bread and you have a meal!

Pancetta is an Italian cured meat that gives a nice bacon flavor when cooked. We believe it's Mom's "secret ingredient" to her flavorful broth.  So tasty, everyone will ask for seconds!  And, don't forget to add some grated parmigiana cheese on top just before serving! 

Here's a Tip: Quick and faster way to make this?   I highly recommend using cans of cannellini beans.  Just rinse before adding to the broth.  Freeze the leftovers for those busy days when you need something quick for dinner.

 

Italian White Bean Soup - Pasta e Fagioli

1 pound package white navy beans

3 Tbsp. olive oil

2 onions - chopped

6 garlic cloves - chopped

3 slices Italian Pancetta -  chopped 1/4 inch thick

1/8 tsp. red pepper flakes

2  tsp. sea salt

1- 28 ounce can peeled tomatoes

1- 32 ounce organic chicken stock

2 cups water - (2 cups more if needed )

1 handful of fresh basil- chopped

1/2 pound Ditalini Pasta or any small pasta- (used Barilla Pasta)

Grated Parmesan cheese - (optional)

Soak beans overnight,  drain and rinse.  Or in a large pot, bring 6 to 8 cups of water to boil. Boil beans for 20 minutes. Remove from heat. Cover and let stand for about one hour. Rinse beans well.

In a large pot.  Heat olive oil,  add the onions, garlic and pancetta.

Simmer on low heat, and saute until the pancetta has turned lightly brown.

Add the pepper flakes and sea salt.  Add the peeled tomatoes, chicken broth, water, and fresh basil. 

Add the rinsed white beans.

Cover and simmer gently for about 1 to 2 hours until desired tenderness is reached.

Add the Ditalini pasta. Simmer for another 10 minutes and serve.

Serves 8