Macaroni and Cheese with Butternut Squash and Cauliflower

• 1 head cauliflower, cut up into bite-sized pieces
• 1 smaller sized butternut squash or half of a larger size (it really is pretty forgiving in this recipe how much you add--just depends on how much you want it to taste like squash); peeled and cut up (the smaller the pieces the faster it will cook).
• 1 13.25 oz box elbow macaroni (I use whole wheat)
• 1 12 oz can evaporated milk
• 3/4 C. milk
• 1/2 tsp salt
• Hot sauce of your choice (I use green Tobasco), you could also add a little cayenne pepper
• Dry mustard (optional)
• 2 Tbsp cornstarch
• About 2 cups shredded cheddar cheese

You can either roast the cauliflower (which I think tastes better) or steam it.  If you roast it, lay on greased cookie sheet (or use a silicon baking mat--then no need to grease).  You could sprinkle a little salt and pepper over it but it's not necessary.  Cook at 400 degrees in the oven for about 40-45 minutes.  Otherwise you can steam the cauliflower for about 8 minutes on the stove top.

In a large pot, boil enough water to cook the macaroni.  While the water is heating up, combine the evaporated milk, 1/2 cup of milk, 1/2 tsp. salt, a few dashes of hot sauce to your taste, 1/4 tsp of dry mustard in a separate saucepan.  Start steaming the butternut squash if you haven't already.  Once the butternut squash is cooked (fork tender), puree the butternut squash in a blender or food processor.  You could also use a fork to mash it if you don't have a blender.

Once the water is boiling, add the macaroni to the water.  Start heating the sauce in the separate saucepan on a medium heat.  It's really important not to cook the sauce at too high of a temperature otherwise the sauce will curdle (you don't want it to boil).  Stir sauce occasionally.  Cook the macaroni until desired consistency.  Drain macaroni and put back into the empty pot and set aside.

It seems to time pretty well that once the macaroni is cooked, the sauce will start to steam.  Once it does this and it looks like it is almost going to simmer, mix together the cornstarch and 1/4 cup milk and add to the sauce.  Continue to stir the sauce until it starts to thicken.  Turn off the heat and add the cheddar cheese to the sauce.  Stir until melted.  Add the sauce to the macaroni.  Then add the cauliflower and blended butternut squash and mix together.  Salt and pepper to taste.

I have roasted the butternut squash as well for this recipe but honestly I couldn't taste the difference the one time I tried it.  If you want to roast the butternut squash, cut in half and scoop out seeds.  Then cook it at 400 degrees for about an hour in the oven.

Apple Chicken Salad

My kids really like this meal.  I've altered other recipes to create this, but I don't even remember which recipes they were.  It's mostly just throw things in until you think it's enough for your family.  I would guess these amounts serve about 6 adults (but don't be upset if my estimate is off...).

3 medium apples, cored, peeled, and diced (I like fuji, pink lady, or another apple that's more on the tart side)
2 stalks celery, diced
2 boneless/skinless chicken breasts, cooked and diced (I add a little salt and pepper when I cook the chicken)
About 2 C. red seedless grapes cut in half
Juice and zest from 1 lemon
3/4 C. plain greek yogurt or 1 C regular plain yogurt (I use lowfat) strained**
1/4 C. cashews

Add all the ingredients together and mix in a large bowl and refrigerate until chilled.  I wait to add the cashews until right before serving.  Many times we just add the cashews to our own salad.  We serve this cold in pita bread.  I think lettuce would also make a good wrap.

I like this meal because I can prepare it ahead of time and just keep in the refrigerator until ready to serve.

**You can strain regular yogurt by placing a paper towel inside a colander.  Have the colander rest on top of a large bowl and put the yogurt on top of the paper towel.  Let the yogurt sit in the refrigerator for at least 30 minutes and the liquid will drip through the colander and into the bowl.  You can let it sit for as long as you like (sometimes I've let it sit for a couple hours).  It will just get a little thicker which is fine.

Quick Stovetop Granola

http://www.tasteofhome.com/Recipes/Quick-Stovetop-Granola

Ingredients

• 2 cups quick-cooking oats (I've also used regular oats before, but quick oats taste a little better. They aren't so chewy)
• 2 tablespoons brown sugar
• 2 tablespoons honey
• 1 tablespoon butter
• 1/4 cup slivered almonds
• 2 tablespoons raisins
• 2 tablespoons flaked coconut
• I also add a couple tablespoons of sunflower seeds.  I'm sure there are lots of other things you can add to this granola.

Directions

• In a large nonstick skillet, toast oats over medium heat until golden brown (I also toast anything else that is raw-- almonds, coconut, sunflower seeds, etc). Remove and set aside. In the same skillet, cook and stir the brown sugar, honey and butter over medium-low heat until bubbly, about 1-2 minutes.
• Stir in the almonds, raisins, coconut and oats until coated. Cool. Store in an airtight container. Yield: 3 cups.

We like to serve this with plain yogurt topped with strawberries and bananas.

Granola Bars

This recipe is from Ina Garten.  You can see the original recipe here:

http://www.foodnetwork.com/recipes/ina-garten/homemade-granola-bars-recipe/index.html

Ingredients

• 2 cups old-fashioned rolled oats
• 1 cup sliced almonds (I also did some walnuts instead of all almonds)
• 1 cup shredded coconut, loosely packed
• 1/2 cup toasted wheat germ or wheat bran
• about a 1/4 cup of sunflower seeds
• 3 tablespoons unsalted butter
• Little less than 1/2 cup honey
• 1/4 cup brown sugar, not packed
• 1 1/2 teaspoons pure vanilla extract
• 1/4 teaspoon kosher salt
• 1/2 cup chopped pitted dates
• 1/2 cup chopped dried apricots (I omitted this because I didn't have any)
• 1/2 cup dried cranberries (you could also do raisins)
• 1/4 cup chocolate chips (optional)

Directions

Preheat the oven to 350 degrees F.

Line an 8 by 12-inch baking dish with parchment paper. (9x13 works too, they will just be a little thinner)

Toss the oats, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes (include the sunflower seeds if they aren't already toasted), stirring occasionally, until lightly browned.

Transfer the mixture to a large mixing bowl and stir in the wheat germ or bran.

Reduce the oven temperature to 300 degrees F.

Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oat mixture. It's really important that the sugar is completely dissolved otherwise the sugar will crystallize and your granola bars will be hard and crumbly (I found this out the hard way).  Add the dates, apricots (if including), cranberries, and chocolate chips and stir well.

Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature. I usually store them in airtight tupperware.

This is one recipe where you really do have to let them cool first for a couple hours otherwise they will fall apart in your hands.

Quinoa Pilaf

I was really excited when I tried this recipe because my kids actually liked it!  They (mostly Calvin) don't like quinoa too much, but this doesn't have the usual "quinoa" taste that you get when you just cook it plain.  I must say it was a little hard for Levi to eat (he still hasn't mastered the spoon yet) but he really liked the taste and let us feed it to him.  We think it would also be good to make for a Thanksgiving dinner!

Quinoa Pilaf

3 Tbsp unsalted butter (I did 1 Tbsp canola oil)
1 granny smith apple, peeled, cored, and chopped fine
1 onion, minced
1 tsp sugar
3/4 tsp minced fresh thyme or 1/4 tsp dried
1/2 tsp salt
2 cups quinoa, rinsed and drained (you need a fine mesh strainer to do this)
1 3/4 cups water (you could also do chicken broth)
1/2 cup pecans, toasted and chopped coarse
2 Tablespoons minced fresh parsely
salt and pepper to taste



Melt the oil/butter in a large saucepan over medium heat.  Add the apple, onion, sugar, thyme, and salt.  Cook until the onion is softened, about 5 minutes.  Stir in the drained quinoa and cook until it is just beginning to turn golden, about 4 minutes.

Stir in the water and bring to a boil.  Reduce to a simmer, cover, and cook until quinoa is tender with a slight crunch, about 15 minutes.  Remove the cover from saucepan and keep cooking until the remaining liquid has evaporated, about 2 minutes.  Off the heat, let the pilaf stand for 5 minutes.  Stir in the toasted pecans and parsely.  Season with salt and pepper to taste. 

Baked Oatmeal

http://www.tasteofhome.com/Recipes/Baked-Blueberry---Peach-Oatmeal

Really you could do any fruit that sounds good to you.  I haven't tried anything but peaches and blueberries yet.

• 3 cups old-fashioned rolled oats
• 1/2 cup packed brown sugar (I don't pack it and add just a little bit of honey)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1-1/4 cups fat-free milk
• 1/4 cup canola oil (I want to try substituting applesauce for this next time.  If you try it let me know how it turns out!)
• 1 teaspoon vanilla extract
• 1 can (15 ounces) sliced peaches in juice, drained and chopped (I substituted about 3 fresh peaches)
• 1 cup fresh or frozen blueberries
• 1/3 cup chopped walnuts
• Additional fat-free milk, optional

Directions

• In a large bowl, combine the oats, brown sugar, baking powder and salt. Whisk the eggs, milk, oil and vanilla; add to dry ingredients and stir until blended. Let stand for 5 minutes. Stir in peaches and blueberries.
• Transfer to an 11-in. x 7-in. (you could use a 9x13 also) baking dish coated with cooking spray. Sprinkle with walnuts. Bake, uncovered, at 350° for 35-40 minutes or until top is lightly browned and a thermometer reads 160°. Serve with additional milk if desired. Yield: 9 servings.

Hamburger Buns

I got this recipe from allrecipes.com, but I can't find the link anymore. These hamburger buns are very hearty and tasty.  You eat one and you are full (at least how big I make them).  These with grass-fed beef hamburgers using these seasonings in the meat are amazing.

• 1 cup milk
• 1/2 cup water
• 1/4 cup butter
• 4 1/2 cups flour (I do half whole wheat/half all-purpose)
• 1 (.25 ounce) package instant yeast (2 1/4 tsp.)
• 2 tablespoons white sugar
• 1 1/2 teaspoons salt
• 1 egg

Directions

1. In a small saucepan, heat milk, water and butter until very warm, 120 degrees F (I usually wait for it to be steaming, but I let it cool a tad otherwise it might kill the yeast).
2. In a large bowl, mix together 1 3/4 cup flour, yeast, sugar and salt. Mix milk mixture into flour mixture, and then mix in egg. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes.
3. Divide dough into 12 equal pieces. Shape into smooth balls, and place on a greased baking sheet. Flatten slightly (I actually flatten them quite a bit). Cover, and let rise for 30 to 35 minutes.
4. Bake at 400 degrees F (200 degrees C) for 10 to 12 minutes, or until golden brown.
5. For Hot Dog Buns: Shape each piece into a 6x4 inch rectangle. Starting with the longer side, roll up tightly, and pinch edges and ends to seal. Let rise about 20 to 25 minutes. Bake as above. These buns are pretty big.  (So I didn't understand these instructions very well when I made hot dog buns once.  I just rolled them into pretty thin logs and let them raise.  I made them just a little thicker and longer than a hot dog)