Roasted Butternut Squash, Bacon, and Sage Tortellini Dinner

I can’t find a link to wherever I found the recipe, so I’ve posted it below with apologies to the mystery source. It’s good but can be a little dry, Marc suggested serving with a little broth in the bottom of the bowl next time. Try it and see what you think!

2 c butternut squash cubes

1 bag tortellini

8 slices chopped thick sliced bacon

8 sage leaves, thinly sliced

Red pepper flakes

2 c chopped fresh spinach

Toss butternut squash cubes with oil and salt and roast on a sheet-pan in a 450°F oven until squash is fork-tender and golden brown around the edges, 15–17 minutes.

Meanwhile, boil the tortellini and fry up some chopped bacon until crispy in a large skillet; transfer bacon to a paper towel-lined plate, leaving bacon fat in skillet.

Add drained pasta to the fat in skillet along with the sage leaves and a pinch of crushed red pepper flakes (both optional!) and cook just until sage is fragrant and tortellini is ever so slightly crisped.

Stir in roasted butternut squash and bacon, and serve.

To add some greens, stir in a couple of handfuls of spinach along with the tortellini and wilt slightly in the hot bacon fat.

Chicken Schwarma

 Not sure where I found this recipe but its great, and makes a great Greek Bowl meal with leftovers. I prefer to use all chicken thighs.

1 lb boneless skinless chicken breasts (2 large breasts)

1 lb boneless skinless chicken thighs (4 large thighs)

6 tbsp extra virgin olive oil divided

2 tsp cumin

2 tsp paprika

1 tsp allspice

3/4 tsp turmeric

1/4 tsp garlic powder

1/4 tsp cinnamon

1 pinch cayenne

Salt and black pepper

Nonstick cooking oil spray

Slice the chicken breasts into 5-6 pieces each and the thighs into 3-4 pieces each. Place them in a marinating dish or large plastic zipper bag.

In a small bowl, whisk together 1/4 cup olive oil, the spices, 3/4 tsp salt and 1/4 tsp black pepper (if you are salt sensitive, use 1/2 tsp of salt). Pour the spice marinade over the chicken pieces. Stir with a spoon till all the chicken pieces are evenly coated in the marinade.

Cover the marinating dish with plastic wrap, or close the zipper bag. Place chicken in the refrigerator and let it marinate at least 1 hour, up to overnight.

Oven Cooking Method

Preheat oven to 400 degrees F. Spray the baking sheet with nonstick cooking oil. Place the chicken pieces on the sheet, evenly spaced.

Place the chicken in the oven. Let it roast for about 15 minutes until cooked through, turning the chicken pieces once with tongs halfway through cooking.

Take chicken out of the oven and let it cool slightly. Use a sharp knife to slice the meat into small, thin shawarma-like pieces.

Heat 1 tbsp of oil in a skillet on the stovetop over medium. Pour half of the chicken into the skillet and saute for 3-4 minutes till the smallest pieces of chicken turn brown and crisp. Season with additional salt and pepper to taste, if desired.

Remove the cooked chicken from the skillet. Heat another 1 tbsp of oil and saute the remaining chicken in the same way. Serve warm.

Serve with warm flatbread, sliced lettuce, sliced tomatoes and sliced red onion. Top with Tahini Sauce.

 

Tahini Sauce

1–2 garlic cloves

1/2 tsp salt

3/4 cup tahini paste

1/2 cup freshly squeezed lime juice (or lemon juice, if you prefer)

1/4 cup cold water, more if needed

1 cup fresh chopped parsley leaves, stems removed first (optional)

 

Crush the garlic cloves with the salt into a paste (or mince the garlic and season with salt.)

Add the crushed garlic, tahini paste and lime juice to the bowl of a food processor and blend (it will be thick as it emulsifies.) Add a little bit of water and blend again until you reach the desired consistency.

Transfer the tahini to a serving bowl, and if you like stir in fresh chopped parsley.

 

Chickpea and Pasta Soup

This is a great pantry soup for those days that are short on time, and comes from Jane Brody's Good Food Book. I've made a few changes to the recipe, and it never disappoints. Great comfort meal on a cold day!

1 tbs butter or olive oil

1 medium chopped onion

1 tsp dried thyme

1 16 oz can fire-roasted diced tomato

2 minced garlic cloves

1 box beef stock

2 cans of cooked chickpeas, drained

3 large potatoes, diced

1/2 cup small pasta (shells, elbows, ditalini)

salt and pepper to taste

1/4 cup grated Parmesan

In a large pot, melt the butter and cook the onion with the thyme, stirring, for 5 minutes.

Add the tomatoes and their juice and the garlic, simmering and stirring occasionally, for 10-15 min. If the chunks of tomato are too large, smash them a bit with a potato masher so the bits are smaller.

Add the broth and chickpeas, and simmer for another 10 minutes. Add the pasta, potatoes and pepper, and simmer for another 10-15 min or until the potatoes and pasta are just tender. Thin the soup with additional stock or water if necessary. Serve the soup with some Parmesan sprinkled in each bowl. Crusty bread makes and excellent side.

Coconut Oatmeal Cookies

I've had this cookie recipe since Marc and I began dating in 1978; best oatmeal cookie recipe!

Preheat oven to 375 degrees.

1 1/2 c flour

1 tsp baking powder

1/2 tsp salt

1/2 tsp baking soda1/2 c butter at room temperature

1/2 c sugar

1/2 c dark brown sugar

1 egg at room temperature

1 tsp vanilla

1/2 c quick oats

1 cup sweetened coconut

Cream butter and sugars. Add egg and vanilla. Beat well. Add flour and dry ingredients, and beat until smooth. Mix in oats and coconut. Use a scoop to portion cookies onto a baking sheet lined with parchment. You can bake as is or use a glass to flatten the cookies a bit; I like to flatten them. Bake in a 375 degree oven for 9-12 minutes or until golden.