Has anyone tried Delicata Squash before? When a friend recently handed me this squash, I had no idea what to do with it. I had never cooked it before, but assumed it must come from the squash family. I mean gosh, have you seen the varieties of squash that are available around Thanksgiving and Christmas time? Many use the various types of squash to decorate around the holidays. Well, I was certainly up for trying this unusual cylindrical looking vegetable. They are cream colored with green stripes and are known to have good culinary qualities. The best part? The skin is delicate, so there’s no peeling involved, you just bake it, stuff it and eat it. At least that’s what I did. So read on.
I don’t typically make lasagne anymore as much as I used to. I can’t explain why, I guess it’s just that I don’t like eating leftover lasagne for days as it would easily take my husband and I at least 3 days to finish that amount of lasagne. But I did change my mind after eating this particular one. I decided that this one could even be served when one is entertaining, it is that good. Could the white wine have enhanced the flavors I wonder? 🙂
These no-bake decadent desserts are definitely the way to go. I recall making a couple in the summer time when I didn’t have to turn the oven on at all, and what a treat they were. Now ’tis the season, and everywhere you look, flashes of red and green adorn the landscape – from christmas trees with red and green baubles to tables, from christmas sweaters to baked goods. Today, I’m presenting a no-bake fudge tart with stunning red arils from the pomegranate. These ruby red fruit that appear around Thanksgiving/Christmas time pack a mighty punch and have anti-oxidant properties and are a good source of vitamin A, C and E. You can even eat the seeds, they burst in your mouth!
He must have had some brownie points stashed away somewhere for me to have even entertained the idea of a succulent and mouthwatering beef pot roast that particular evening. If you have been an ardent follower of Safari of the Mind, you will know that I’m talking about my husband, Bert. It’s not very often that I cook a beef pot roast these days, but don’t get me wrong, we both love it, but for health reasons I try to limit our beef intake. You should have seen his expression when I pulled this out of the oven! I can’t tell you how moist and flavorful this one pot wonder was. The prep work didn’t take too long either, and then, wham, boom, bang in the oven it went with all those flavors, perfuming the entire house. I literally threw splashes of red wine in the pot without measuring, and wow, this was a winner! Inexpensive cuts of beef are best for pot roasts.
There’s just so many lentil recipes out there, there are also many varieties of lentils that line the shelves at the supermarket. I don’t know anyone who has an aversion to lentils do you? Red lentils in particular cook in no time and in under 20 minutes, you’ve got comfort in a bowl. Lentils are also inexpensive and a nutritional powerhouse offering plenty of essential nutrients that is beneficial to your health.
Cooking chicken is just so versatile don’t you think? You bake, barbecue, stew, curry it and you get a comforting meal at the end of the process. This particular chicken would be good enough to eat on a weeknight, but also on special occasions or when you invite company. I loved all the colors as I kept adding layer upon layer of taste and tang. Oranges are popular this time of the year, I’m especially partial to the navel oranges, they are always so sweet and tasty. The oranges in this dish definitely upped it a notch and made a beautiful presentation don’t you think?
It seems like I’m forever talking about the weather on my posts, but doesn’t it make such a difference when the weather is “just right”? What exactly do I mean by “just right”? Well, here’s my version of “just right”. Cool mornings, warm and sunny afternoons, beautiful evenings and nippy nights. It seems like we’ve had a lot of that lately in our neck of the woods. However, the down side? The Fall hasn’t been as magnificent as in past years, that’s probably because we’re almost at the end of October, and we’re still experiencing summer temperatures. But soon that will all change I’m sure.