Butternut orecchiette with arugula

This lovely, foggy Saturday morning, Zack is out renewing his CPR certification, so I thought I would do some blog writing catch-up with a hot cup of tea. And do I have a treat for you in this particular post.

So. Butternut squash. It must be addressed because this is, in a way, a source of struggle in our household. Point blank, I love butternut squash. I don't know why. It's like I'm drawn to it. It's vibrant orange flesh and lovely, smooth yellow skin. The fact that you have to scoop out the "meat" like you would a pumpkin. Maybe it reminds me of pumpkin carvings past, I don't know. Actually, as I write, I just found out online that butternut squash is actually referred to as "butternut pumpkin" in Australia and New Zealand; had to include that here (most of you know of our love for "down under").

Anyways, let's just say, recipes containing butternut squash just flock to me. As I look for recipes/ideas for meals, I'll be like, "oh, that looks delicious," and what do you know - it contains butternut squash. You get the point. I draw this out because the funny thing is that Zack is a little squeamish about this winter squash. In fact, I took this recipe as a challenge because Zack wasn't too sure about it, but I was going to make him like it if it was the last thing I did. I had to make it good enough that he would like it. Love it. It was like a secret mission.

This recipe comes from an amazing cooking blog I have discovered through Pinterest, The First Mess. Wholesome food and beautiful, creative photography. This blog has become one of my mentors (although, Laura of The First Mess probably does not realize it).

Butternut orecchiette with arugula

As adapted from The First Mess

Serves 4.

Ingredients for sauce:

1 small butternut squash, halved lengthwise with seeds scooped out

1 tablespoon grapeseed oil

Kosher salt and freshly ground black pepper

Handful of fresh thyme sprigs

2 tablespoons extra-virgin olive oil (or more grapeseed oil)

2 garlic cloves, peeled and minced

2 sprigs of fresh thyme, leaves removed and chopped

Good pinch of crushed red pepper flakes

Juice of 1/2 lemon

1 cup vegetable stock

Ingredients for pasta:

2 heaping cups of dried orecchiette

15 oz. can of chickpeas, drained and rinsed

1/2 cup parmigiano, grated

2 big handfuls arugula, rinsed and dried

1/4 cup toasted pine nuts (I did not use because I didn't have any on hand)

Preheat oven to 400 degrees F. Line rimmed baking sheet with parchment paper. Scatter the handful of thyme sprigs across paper. Rub squash halves with grapeseed oil, sprinkle with salt and pepper, and lay face down on thyme sprigs. Roast in oven until very tender, about 35 minutes. Remove from oven and cool. Once able to handle, scoop cooked flesh into a bowl, discarding the thyme sprigs.

In a dutch oven or large soup pot, heat remaining 2 tablespoons oil over medium heat. Add garlic, thyme, red pepper flakes, stirring constantly until fragrant, about 1 minute. Add roasted squash, stir, mashing squash down into the sautéing aromatics. Add lemon juice and vegetable stock, stirring until roughly combined and remove from heat. Puree squash and garlic mixture in a food processor (or blender), adding more stock if necessary. Return squash sauce to dutch oven over medium heat. Season with heaping pinch of salt and lots of pepper.

Cook pasta according to package instructions, reserving 1/4 cup of cooking water. Once squash is simmering, add cooked pasta, chickpeas, parmigiano, arugula, pine nuts, reserving a bit of each for garnish if you like. Add some pasta water to loosen a bit. Serve hot.

I did not have the pine nuts on hand, but I think they would definitely add a nice crunch to this recipe. Also, next time I would like to loosen the squash sauce a bit; mine wasn't completely smooth. Do this by adding a bit of the pasta water towards the end of cooking. I think I will also puree my sauce a little more in the food processor.

Sometimes I think about ways to disguise things that are good for you. You know, foods that nutrient-rich and healthy (a.k.a. foods that your kids may not like). It's one of the things I look forward to in regards to having kids someday. Arranging vegetables in a rainbow, or making macaroni and "cheese," which is actually macaroni and butternut squash sauce. Seriously, that was one of the first things I thought of when I took my first bite of this butternut orecchiette. It is so much like homemade macaroni and cheese, it's not even funny. The color, the texture, etc. - I'm definitely saving this recipe.

However, this meal is more than a macaroni and cheese look-alike. It was really delicious. So many textures and flavors. I loved it. And I'm pleased to say, Zack was pleasantly surprised (mission accomplished). Here's to eating things that are good for you, and not even remembering or realizing it. Cheers.

Week Five: Beef Barley Soup, Rustic Genovese Basil Pesto Pasta, and Curried Chicken with Coconut Rice

Beef Barley Soup

This week, I was craving warm, comfort food. Thus, beef and barley soup. This recipe is pretty darn quick and easy. And it is the ultimate cozy, comfort-food inspired meal. The beef and barley combination is classic; the flavors and textures meld so perfectly together. I just love barley too; it's a really hearty grain.

Find the Whole Living recipe here: Beef Barley Soup.

I like to buy "stew beef" for recipes like this. It's already chunked into pieces. Since they are usually pretty hefty chunks, I tend to cut the pieces into halves or thirds. That way, you don't feel like you are gnawing through your meal as much.

This is a great weeknight recipe, and it made for a great lunch the next day.

Rustic Genovese Basil Pesto Pasta

This recipe came from Clean Eating magazine. Find the recipe here: Rustic Genovese Basil Pesto Pasta. What drew me to this recipe was the bright green, almost chunky pesto.

I love pesto. But I really don't like using store bought pesto unless I have to. I mean, it's kind of brown-looking and I can never remember how long it's been in the refrigerator. Seriously, let's think about this. Pestos are usually made from basil, and we all know how long fresh basil lasts. Usually, I've had it about two seconds before the leaves start browning and it starts smelling kind of rancid. I guess that's a good reason to have it growing fresh at home. However, I have read lately that if you're dealing with store bought fresh basil, it's good to trim the ends, place in a glass of water at room temperature, and trim the stems/change the water every day until used. Supposedly, it can last up to two weeks when stored this way (I have yet to see this happen).

Now, that I'm done (well, almost) with my basil and pesto rant, let's talk about this delicious recipe. Blanching and shocking the basil leaves and green beans keep them nice and bright green. What an incredible idea! (I think that's what the makers of store bought pesto are missing out on.) The pesto in this recipe, combined with whole-wheat pasta and roasted cherry tomatoes, is truly rustic as the recipe name implies. It was really good.

Word to the wise though. This pesto has garlic (of course). Which is great. But uh, it was pretty strong in this recipe. I don't know if I used too much or if it's flavor was heightened when added to the extra virgin olive oil for the pesto, but it was potent. Like Zack-and-I-were-still-tasting-it-the-next-day potent. Zack was so worried that his patients would notice his garlic breath that he passed on his lunch leftovers to his unsuspecting co-worker. (Who absolutely loved the pasta, by the way.) So, you have been warned. Delicious, but garlic-strong.

Curried Chicken with Coconut Rice

This curry recipe was a Pinterest find. What's new, right? Find the recipe here: Curried Chicken with Coconut Rice.

Zack loves curry. He could eat it everyday. And he loves Indian. So this recipe was a very good find. Other than the fact that I used brown rice instead of basmati, and the dish took a little longer to cook than indicated as a result, this was great. Oh and other than the fact that I was like crying from the time I started dicing the onion all the way until I was done eating this piping-hot (temperature-wise) and spicy meal. So good though.

The chicken was so tender and the spices are perfect. And as Zack says, the combination of the hot, spicy with the cool, fresh tomatoes is really good. Plus, it's a one-pot meal and you will have plenty of leftovers. 

Well, that's all for Week Five. This meal planning thing has been going really well. I enjoy searching for recipes/ideas at the beginning of each week. Goodness, I don't know what people did before the internet. Furthermore, because of the planning that this involves, Zack and I feel like we are eating healthier and we are more satisfied with what we are eating. It's a win-win. I don't plan on stopping now; see you back here soon! Cheers.