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Sunday Roast Chicken Dinner

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I was pretty excited when I checked the sales at my neighborhood market and saw organic whole chicken on sale. We don’t purchase much meat, so I usually feel OK spending more for higher quality, organic options. I also prefer to get more bang for my buck by purchasing a whole chicken, which is usually cheaper and provides Brent and I with several meals.

I stuffed this chicken with a halved lemon, a bunch of thyme, and some crushed garlic cloves. I coated the outside with about a tablespoon of oil and seasoned it liberally with kosher salt and cracked black pepper, and then put it in the oven at 400 degrees for an hour. After one hour, I took the pan out of the oven, added chopped sweet potato and acorn squash and then roasted for another 30 minutes until done.

We let the chicken rest for 10 or 15 minutes while Brent made gravy – dude loves him some gravy – and I sliced some Artisan Bread and broiled it with butter and rubbed it with garlic. I love me some garlic bread. This meal was super filling and delish, and we have a ton leftover for lunches this week.

I know I was complaining yesterday about how lonely I get occasionally, which is true, so I decided to turn all my spare time into something fun. I’m going to be trying new food projects. Would you believe I’ve never made a quiche? I’m planning on making one tonight. Oh, and I think I might try bouillabaisse some time this week too! I need to come up with a fun list of things to try while I’ve got the time. I’m thinking about trying to make my own pasta too. I’ve never done that either. Do you guys have any ideas?

Butternut Squash Tortellini with Brown Butter

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This meal was supposed to be one that Brent and I cooked together as one of our Friday night feasts, but unfortunately that did not happen. Brent has been working so much lately (like 18 days in a row!) that he really hasn’t had time. It was finally Sunday before we got around to making it, and even then he worked all day so I ended up cooking it by myself. It wasn’t too difficult, and it would have been infinitely easier if I had a food processor that held over 2 cups.

The filling is easy enough to make. Roast squash. Mix it with ricotta, some amaretti cookies, garlic and shallots. Filling the wontons wasn’t so bad either. I’ve never worked with them before but it was a piece of cake. I actually think my only complain about the recipe was that it got so hot in my tiny kitchen with the oven going that I was ready for something cold for dinner by the time I was done!

I really have no room to complain at all though. We both had no trouble finishing this meal. It was like every glorious fall flavor on one plate. It reminded me a lot of Thanksgiving, probably because of the sage and cranberries. I actually halved the recipe and still got nearly 4 dozen tortellini out of it, so we have another meal ready to go in the freezer too! I can’t recommend this meal enough. I picked it out, assuming I would love it and Brent would think it was “fine” or maybe “good,” but he actually really loved it too! Double bonus! 🙂

In other news, I only have 8 more weeks of school left and I’m freaking out/so excited/absolutely terrified and every other possible feeling. Ahhh!