Meatloaf Night!

Last night, my friends and I had a meatloaf night.

What's that, you ask?

It's the time-honored tradition of asking everyone to bring a dish for an evening of food and fun, except we narrow "dish" to mean "meatloaf or things that go exceptionally well with it." 

I decided to make a sun-dried tomato and feta turkey meatloaf courtesy of Giada De Laurentiis. I've never made a meatloaf and it looked kinda funny when I was done, but everyone agreed, it was delicious! I forgot to take any pictures of it, but I do have a picture of my full plate!

Mine is the cubish item on the left side.

Also on the plate was

bacon cheeseburger turkey meatloaf

mashed potatoes

cheese loaf mac 'n cheese

turkey, spinach and asparagus meatloaf

caramelized squash

salad

Seriously, it was so delicious! And I've decided meatloaf is the easiest meal ever! I will definitely be experimenting with different types.

For the recipe I used, go here. And please share your delectable meatloaf recipes with me! I can't wait to try out more. :)

Recipe: Sunday Morning Smoothie

I buy way too much fruit. Often and repeatedly, because each time I think I'll eat it all before it goes bad even though I didn't the time before. Today, while staring sadly at the mountain of fruit in my fridge, I had an epiphany: smoothies! And since my lovely mama bought me a blender for Christmas (which I opened today), I could easily make one. This is my first smoothie ever, so feel free to share your tips! By the way, this one turned out very well - the flavor was mostly strawberry-pineapple.

I started by rinsing and cutting the tops off of 7 strawberries.

I peeled and set aside 2 tangerines.

I added 2 medium sized pieces of pineapple.

I added a splash of fruit juice.

I put it all in the blender, with the heaviest items on bottom.

I added two tablespoons of honey to sweeten it up.

Then blend! I couldn't tell you how long, just that it seemed about right.

Then, I added 1 cup of ice and blended for a long time. I checked halfway through and there were still chunks of ice, so I kept going.

When I was done, I had a delicious smoothie which I poured into my favorite vintage juice glass! This recipe yielded over 2 full glasses of fruity goodness. :)

What kinds of smoothies have you made? 

My First Baked Mac and Cheese Adventure!

Last night, I made my very first meal in my new kitchen! It was also the very first time I attempted baked macaroni and cheese and boy did it turn out yummy! Here's the recipe (which I modified a bit from Giada's recipe):

Ingredients:

butter, for greasing the dish

12 ounces of wide egg noodles (i used a 16 oz bag)

2 cups heavy cream

2 1/2 cups whole milk

2 teaspoons all-purpose flour

1/2 teaspoon salt

1/4 teaspoon pepper

2 cups (packed) grated Fontina

3/4 cup (packed) grated Parmesan

3/4 cup (packed) grated Mozzarella

Directions:

1. Preheat the oven to 450 degrees F.

2. Cook the noodles until tender but still firm, about 5 minutes. Drain, but don't rinse.

3. Butter a 13x9 inch glass baking dish while the noodles are cooking and set aside.

4. Whisk the cream, milk, flour, salt, and pepper in a large bowl.

5. Stir in 1 cup Fontina, 1/2 cup Parmesan, and 1/2 cup Mozzarella.

6. Add the noodles and toss to coat, then transfer the mixture to the baking dish.

7. Sprinkle the remaining cheese on top of the noodles.

8. Bake until the sauce bubbles, the cheese melts, and the top begins to brown, about 20 minutes.

Here was my finished product!

This was the easiest dish ever - it took 15 minutes to put together and 20 to bake, which meant a meal in under an hour! :) I also really liked the egg noodles, which made a much lighter product than the traditional elbow macaroni. Note: the recipe said the yield was 6 servings, but I think it's more like 8 - unless you're feeding teenage boys!

What other dishes should I try? Send me your favorites!

Recipe: Courgette Fritti {aka Zucchini Fries}

enjoy!

*from bbc good food*

Out Of This Box And Into That One

I began my lifestyle rehaul 5 weeks ago and I have lost 24 lbs! I can fit into the jeans in the pile in the back of the closet - the ones that either "used to" fit or the ones that I bought thinking they "might fit one day." Well, they do! I am noticing changes in my body; my arms, my legs, my tummy, it's all different! I've been slacking on the gym lately (school and swapping and crafting and blogging may have taken over my life), but I've still been doing 40 push-ups every morning and walking the dogs whenever I can. I am stronger, I'm sleeping better, I haven't had a headache in weeks (knock on wood), and I feel lighter, happier, healthier.

This is also a little scary to say, because I haven't really said it to anyone, much less myself, but that is a quarter of my goal. A few weeks ago, the scary part of that statement was the total number to go. Now, the scary part is that it's actually happening. For better or worse, being overweight, like being short or wearing glasses, becomes part of who you are and how you think of yourself. So, like with any big change, I feel the need to start re-evaluating those boxes I've put myself in. For example, I've already moved myself out of the "can't snowboard" box (read about it here). I have a feeling the other boxes may not be so easy to get out of, but I'll figure it out. ;)

I've also found a lot of foods that I LOVE, that I would probably never have tried before. Like spaghetti squash, roasted asparagus, snap-peas, and kale. But spaghetti squash is my favorite, by far. You can mix it with real spaghetti and get the feeling you're eating a ton of food, while drastically cutting back the carb intake. What I really like to do is just to eat it, with homemade spaghetti sauce (made by my sister). It tastes like spaghetti people! It feels like it, too! But it doesn't attach itself to your thighs the way that spaghetti does. :)

Here is a recipe I've been itching to try (maybe tonight is the night)!

all photos and text from Smitten Kitchen

Moroccan-Spiced Spaghetti Squash
Adapted from Gourmet

Cooking spaghetti squash in your microwave is super-quick, but roasting it isn’t much more work — I’ve made it both ways and it works equally well. This works great as a side, but I tried something different this time and bulked it up with canned chickpeas, drained and rinsed. We had it with couscous but if I had thought of it sooner, it would also be great with some sautéed greens.

Serves 4

1 (3 1/2- to 4-pound) spaghetti squash

1/2 stick (4 tablespoons) unsalted butter, cut into pieces

2 garlic cloves, minced

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/8 teaspoon cayenne

3/4 teaspoon salt

2 tablespoons chopped fresh cilantro or flat-leaf parsley, if you’re cilantro-averse

To cook the squash in a microwave: Pierce squash (about an inch deep) all over with a small sharp knife to prevent bursting. Cook in an 800-watt microwave oven on high power (100 percent) for 6 to 7 minutes. Turn squash over and microwave until squash feels slightly soft when pressed, 8 to 10 minutes more. Cool squash for 5 minutes.

To roast the squash, two methods: If you’d like to roast the squash whole, pierce it all over with a small sharp knife to prevent bursting and bake it in a 375°F oven for one hour. If you are good with a big, sharp kinfe, you can save some time by cutting the squash in half lengthwise, scooping out the seeds and roasting the halves face-down in an oiled baking pan for about 40 minutes in a 375°F oven.

Meanwhile, melt the butter in a small saucepan over medium heat. Add the garlic and cook, stirring, until it is barely golden. Stir in spices and salt and remove from heat.

If you have microwaved or roasted your squash whole, carefully halve it lengthwise (it will give off a lot of steam) and remove the seeds.

Carefully halve squash lengthwise (it will give off steam) and remove and discard seeds. Working over a bowl, scrape squash flesh with a fork, loosening and separating strands as you remove it from skin. Toss with the spiced butter and cilantro.

If you haven't tried spaghetti squash, I DARE you to try it this week. And then tell me all about it :)
If you have tried, what's your favorite way to prepare it?

Pumpkins, Gourds, Squash and... Eggplant?

I am NOT a holiday decorator. No santas or reindeer or red and green EVERYWHERE. ...But, I totally have a soft spot for FALL decorations. No on turkeys, yes on pumpkins. No on pilgrim hats, yes on ferns and branches in large glass containers.

This scene from Cote de Texas is my favorite so far this year. I love how the pumpkins are shades of citron and chartreuse and how simple the whole setup is.

This shot from Country Living is perfect if only for the variety of squash shown: The Baby Boo. Cutest name ever. The faint orange tones in the pumpkins actually work surprisingly well with this light blue urn. Those might be really colors for a fall wedding...

I don't think I've blogged about it yet but green apples are my favorite "look" in the whole world. So, naturally, I'm drawn to this photo of a Green Apple Gourd from Country Living. Unfortunately, according to our friends at CL, it's inedible.

This Thursday, when I go to my farmer's market, I'll have to keep an eye out for some squash to try out these lovely recipes I've been stockpiling this last week:

Summer Squash Ribbons with Lemon and Parmesan{from Real Simple}

Serves 4

Hands-On Time: 10m

Total Time: 10m

Ingredients

1 1/2 pounds summer squash and zucchini

2 tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice

2 ounces Parmesan, shaved (3/4 cup)

kosher salt and pepper

1.Cut the squash and zucchini into long, thin strips using a vegetable peeler (discard the seedy cores). Place in a large bowl.

2.Add the oil, lemon juice, Parmesan, 1/2 teaspoon salt, and 1/2 teaspoon pepper and toss gently to combine. Serve immediately.

Zucchini, White Bean and Leek Soup

{from Bitchin Camero}

2 tbsp. olive oil

3 large leeks, thoroughly rinsed and thinly sliced (white and light green parts only)

3 zucchini, diced

7 cloves garlic, smashed and coarsely chopped

2 cups chicken stock

2 15 oz. cans cannelini beans, rinsed and drained

1 tsp. sherry vinegar

1 tsp. smoked paprika

salt and pepper to taste

2 tbsp. basil leaves, finely chopped

3 tbsp. good-quality olive oil

12 – 15 large croutons

Parmesan cheese for grating

Stir the basil and 3 tbsp. olive oil together and set aside.

Set a large pot over medium heat. Once it’s hot, heat the olive oil. Add the leeks and saute for about 7 minutes, or until soft and beginning to brown. Add the zucchini, garlic and stock and bring to a simmer. Cook for 5 – 8 minutes, or until the zucchini is tender, but not mushy.

Add the beans, then transfer the soup to a blender or use an immersion blender to puree. Return the soup to the pot and add the vinegar and smoked paprika. Mix well and add salt and pepper to taste.

Ladle into bowls and top with croutons, a drizzle of basil oil and a dusting of Parmesan cheese. Serve immediately.

Makes 4 servings. Enjoy with a big salad or half sandwich.

Rustic Eggplant Grilled Pizza

{from Just Eat Food via Design Crush}

*Eggplants are not technically in the squash family, but I think they should be!*

Makes 2 small pizzas

•1 eggplant – ¼” thick slices

•extra virgin olive oil (EVOO)

•2 cloves garlic – minced

•Italian seasonings

•Parmesan – freshly grated – or use a combination of cheeses

•1 large tomato – sliced thinly

Heat grill to a temp that will leave grill marks on your veggies. Brush eggplant slices with EVOO and cook on grill flipping once the other side has grill marks. Length of time varies for each grill so please keep a watchful eye. This whole process shouldn’t take very long, unless of course you are using my grill. Once the eggplant is cooked, remove from grill and set aside.

Shape your dough so that it is thin and will fit on your grill. Brush the grill with a little EVOO to prevent sticking and lay dough right on the grilling service. Flip once grill marks appear and brush dough with EVOO, garlic, and sprinkle with Italian seasoning. Then layer eggplant, tomatoes, and cheese. Cover the pizzas and cook until cheese has melted.