Jessica

Fall Bucket List: Corn Maze & Pumpkin Patch

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This past weekend Chuck and I went to Schuyler Farms to test out the corn maze, and check out the pumpkin patch. IT was rainy and sunny on and off, which is typical for fall around here. We got lucky with a dry spell while we were in the maze though. I was impressed at how difficult the maze actually was we did get stumped a few times, though we managed to hit every check point in order and make it to the exit in a timely manner.

Along with the maze, they also have a night time, haunted version, a petting zoo, a rock mining activity for kids, pick your own pumpkin patch, and a few other activities. I think the goat house cracked me up the most.

So that’s two more off the check list.

How’s yours going?

Butternut Squash Ravioli

By Jessica

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I’m throwing my regularly scheduled content out the window. I have to, simply because I must share this recipe with you. I made it last night and thought I was in heaven, which is saying something for someone who previously thought they did not like squash.

I originally found the recipe here; however I decided to put it all together here with what I did, and what I learned for your ease and entertainment. This was also my first foray into actually making my own homemade pasta (spaetzle doesn’t count right?) so it was a big step for me.

Butternut Squash Ravioli in a Sage Butter Sauce

1 medium butternut squash, de-skinned, & deseeded, chopped

1 tbsp EVOO

¼ cup parmesan cheese

¼ tsp nutmeg

Salt & Pepper to taste

2 cups flour (plus some for surface)

3 eggs

1-4 tbsp cold water

1 stick of butter

10-12 sage leaves or 1 tbsp of dried sage (this is to taste)

Chop the squash into roughly 2 inch pieces and scatter over a baking sheet. Drizzle with oil and toss, before putting them in the oven. They should cook at 400 for 30-35 minutes, or until soft. Remove from the oven and let stand to cool, before making the filling. Meanwhile prepare the dough. In a medium bowl add flour and eggs. Mix well using an electric mixer. The dough should begin to form a ball. If the dough is too dry it will remain crumbly, so add a few tablespoons of water until the ball forms. Use a pasta machine, roller, or rolling pin to roll out the dough into 3 inch wide, foot long sheets. Once the squash is sufficiently cooled mash it with a fork. Stir in the parmesan cheese, nutmeg, and salt and pepper. Place 4 dollops about the size of a half dollar in the middle of a pasta sheet evenly spaced, using your finger dip it into water and trace the outside of the dollop. Place another sheet on top and press it down around the dollop, using water to cement the dough together. Slice the dough to create separate ravioli. Bring a large pot of water to a boil and drop in the ravioli, they should only take a few minutes to cook, rising to the top as they finish. Strain the ravioli and set aside. In a skillet melt a stick of butter, and stir in sage, cook for 2-3 minutes, until the butter begins to brown. Drizzle over warm ravioli and serve, with sage leaves as a garnish.

It’s a lot easier than the recipe initially sounds isn’t it? The most difficult part for me was getting the dough flat enough and the correct shape, as I do not have a pasta roller I had to use my rolling pin, and a lightly floured counter top. I also was lacking a fancy cutter to make the edges pretty, so I simply used a butter knife. I think it is beneficial to get your water boiling as you’re making the pasta so you can toss it right in the water when it’s finished. I couldn’t find fresh sage, or even whole dried leaves, so I ended up using ground sage, and used about a tablespoon of it, however I LOVE herbs so some people may not appreciate that strong a flavor, I would suggest beginning with half a tablespoon and adding more according to taste.

The ravioli and sauce are so hearty they could have been a meal on their own, however I wasn’t sure how this endeavor would turn out is I also slow roasted a chicken rubbed with salt, pepper, garlic, and curry. This proved to be a fantastic combination. The creamy ravioli, and sage, with the spice from the curry mixed together to create one of the best meals I think I have ever made. The random stop at the wine store to pick up some dry white wine couldn’t have been better placed either.

I spent the whole rest of the night lying in bed reveling in the deliciousness, and thinking about what else I want to try next. I can get into this whole homemade pasta thing.

Southwest Meatball Skillet

By Jessica

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I could not be more excited to finally be sharing this recipe! Chuck Can attest as to how much I love it, seeing as I cook it all the time, but who wouldn’t? It is quick, easy, and completely clean! One serving (2 meatballs, and roughly 1 cup of corn mixture the way I make it) is about 320 calories, and 37 grams of protein! Not to mention all the benefits from all the different spices.

This is one of those recipes that has everything I am looking for. It is deceivingly hearty, has a mixture of textures and flavors, and involves very little work. I can whip it all up in less than 20 minutes!

The original recipe can be found here, however I have made several huge changes. The first is the spices; I use a lot more spices in my recipe because I feel the original didn’t have the southwest kick that the name lead me to believe it would. I also opted to use parsley instead of cilantro. Chuck HATES cilantro, and though I like it, I think this recipe is perfect with the slightly mellower parsley. Lastly I made the meatballs larger and added oregano; on their own the meatballs were kind of flavorless, and I think the larger size gives a better texture. Making the meatballs larger made me also add more broth to the recipe, waiting for the large quantity to reduce means that they will have more time to cook through completely.

Southwest Meatball Skillet

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 4 servings

Ingredients

1lb ground turkey
1 egg white
¼ cup breadcrumbs
¼ tsp slat & pepper (each)
½ tsp oregano
2tsp olive oil
1 cup frozen corn
1 can low sodium black beans, rinsed
2 diced med. tomatoes (1 can diced can substitute)
1 cup low sodium chicken broth
1 tsp ground cumin
½ tsp turmeric
1/8 tsp cayenne pepper
1 tsp chilli powder
½ cup chopped fresh parsley

Instructions

In a large bowl, combine turkey, egg, bread crumbs, oregano, salt and pepper and mix well. With your hands shape into 8 meatballs.
In a large skillet, heat oil on medium-high. Add meatballs and cook for 3 to 5 minutes, turning frequently, until browned on all sides.
Add corn, beans, tomatoes, broth, lime juice, spices and mix well. Reduce heat to medium, partially cover and cook for an additional 5 to 7 minutes, until meatballs are cooked through.
Stir in cilantro and serve.

Fall Date Night, On a Budget

By Jessica

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Source

Chuck and I we like to eat, we like to go out, and definitely enjoy the finer things in life. The problem with this is that it costs money; money that we don’t always have. I don’t think lack of funds should mean that we need to give up date night. I think that date nights are extremely important to any couple. That’s why I decided to turn my dining room into a romantic dinner for two. Some dollar store candles, and a little Michael Buble can make a world of difference.

Next all I needed to do was some planning, and cooking. Don’t frown at the idea of having to work for your date night. Pour a glass of wine, start some music, and cook in your date outfit, because nothings sexier than a cocktail dress, heals, and an apron.

The Menu:

Sweet Potato Soup

Salad with Bacon Crumbles and Maple Vinaigrette

Seared Scalloped with Apple Cider Beurre Blanc (See Below)

Spinach and Smoked Bacon Carbonara

Baked Apples with Vanilla Ice-cream, and Caramel Sauce

Prep:

Make the soup, salad, beurre blanc and carbonara. Everything but the salad can be kept on a warmer as you serve the other courses (Note: keep some extra pasta liquid around if the carbonara cries out). Core the apples and cover them with cinnamon and sugar.

Serve:

The soup and salad can be served first. After these courses have your love clear the plates, and refill the wine, while you sear the scallops, and put the apples in the oven. Serve the scallops and as you are bringing out the carbonara take out the apples (they only need to cook for roughly 20-30 minutes) to cool a little. Again once these courses are done have your love clear the table while you spoon some ice-cream into the apples and top with caramel sauce. After desert there’s only one more plate to clear.

There you have it the instructions to a five course meal for two. Now for the total cost tally.

Cost: Roughly $14 total, add a $14 bottle of wine and it’s about $28. A similar meal in a restaurant would cost between $70 and $100. Even if you spend 5 dollars on decorations for the evening (that you can reuse) you will save roughly $40 to $70. That’s amazing! Now keep in mind that I did this calculation using local prices and if you had to buy everything, however my cost, because I already had many things was actually closer less than $10, $22 if you count the wine. Hot CHA!

Fall Date Night, On a Budget

Cook time: 15 mins

Total time: 15 mins

Serves: 2 Servings

Ingredients

1 cup apple juice
1 tablespoon apple cider vinegar
½ tablespoon heavy cream
1 tablespoon butter
6 Scallops
Butter Salt & Pepper
1 apple sliced for garnish

Instructions

In a small saucepan boil apple juice and cider until reduced by half.
Reduce heat and add cream and butter.
Season scallops with salt and pepper. Sear in a hot buttered skillet for roughly 3 minutes a side, or until firm and opaque.
Arrange scallops and apple on a plate and pour beurre blanc over the top.
Serve immediately.

Quick and Easy Bacon & Spinach Carbonara

By Jessica

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What more need be said? This recipe is simple and easy, and I cannot believe I have yet to post a carbonara recipe!

This is one of those stand by recipes that I love to have in my back pocket, anytime I have extras laying around the fridge to be used I whip up a carbonara. All you really need is a fatty meat, some pasta, an egg, and parmesan cheese. I like to through in some leafy greens, or onions and peppers, even sundried tomatoes and the like. I would like to point out that this is not a traditional carbonara, but a simplified version, one that is easy enough for anyone to throw together in a snap.

I think that this particular recipe is great for fall, especially if you use a smoked bacon, and don’t be shy about swapping spinach for kale, it lends itself wonderfully to this recipe!

Quick Bacon Spinach Carbonara

1 lb dried pasta

½ lb bacon, cut into ½ inch chunks

2 large eggs

1 cup Parmesan cheese

2 cups baby spinach leaves

Salt & Pepper to taste

Place a pot of salted water over medium-high heat to boil. In a large skillet cook bacon until crisp. Drop the pasta into the boiling water and cook for roughly 5 minutes. While the pasta cooks whisk together the eggs and parmesan cheese and a touch of pepper in a small bowl. When the pasta is ready (very aldente) ladle about ½ cup of the pasta water into the egg, cheese mixture, continuing to whisk. Return the skillet to medium heat. Drain the pasta (reserving some of the cooking lioquid) and add to the skillet. Toss the pasta with the egg mixture until it is completely coated, adding more cooking liquid if it seems dry. Add spinach leaves and toss. The leaves will wilt a little, if you prefer them more wilted cover the skillet for 2-3 minutes. Serve immediately, while warm with parmesan cheese sprinkled on top.

Tip of the Day: Adding the pasta right to the pan with the sauce for it while it is still very aldente allows the starches to capture the sauce and bind it to the pasta, meaning there is more flavor in every bite!

Jessica

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