Yummy Sauteed Veggies

Dh made these to go along with a frittata that he made for dinner last night. Squirrel devoured it! I have never seen her clean the plate so quickly. I wish that I could share pictures of the main dish, but they did not look good.

Black Bean and Butternut Squash Chili

It has been raining all day so I thought that chili would be in order. I made Black Bean and Butternut Squash Chili from Vegan Planet. Dh made a cheeze sauce from The Ultimate Uncheese Cookbook and a tofu sour cream from Vegan Express. It was delicious.

Tonight's Dinner

Here is what we had for dinner tonight. I made roasted acorn squash, steamed broccoli, salad and dh made flat bread. The bread was a repair job. I found 2 bags of yeast roll dough in the freezer. I tried to get them to rise, but they were old and they were not doing what they were suppose to. Dh rolled them out and the dipped them in an herbed olive oil and then cooked them on my griddle. I told him that I now knew what was going to happen to the rest of the bag. I wasn't too fond of the acorn squash recipe, I want to fool with it some more. The hardest part was trying to get good even slices.

I know that the plate looks a little empty but believe me we were all stuffed. The salad was huge! We bought lettuce for $.79 a head so we have a lot of lettuce to use. LOL.

Butternut Squash and Acini di Pep Soup

Both of my boys woke up not feeling well. So tonight is soup night. I belong to an amazing vegetarian recipe group on yahoo. I got this recipe from their files.


Butternut Squash and Acini di Pepe Soup

8 ounces Acine di Pepe (use orzo pasta if you can't
find)
1 butternut squash squash (about 3 pounds, split,
peeled, seeded and quartered
2 tablespoons margarine or butter
1 large onion, chopped
3/4 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1 cup grated carrots
1 1/2 teaspoons brown sugar
6 cups vegetarian broth

Topping (optional)
1 cup non-fat or regular sour cream
1 tablespoon sugar

Cook squash in one inch of water in covered saucepan
for 15 minutes, or
until tender. Drain, cool and put back in pot. Add
margarine,
onion, carrots, sugar, mace, ginger and cinnamon.
Cover and simmer gently
for 10 minutes, stirring occasionally. Cook until
vegetables are tender.

Add 3 cups of the broth and put all in a blender or
food processor and process.
Return to the pot and add remaining three cups of
broth, bring to a boil
and add pasta. Cook, stirring occasionally, for 10
minutes, or until pasta
is done. Before serving, blend sour cream and sugar in
a separate bowl.
Put dollop on top of each bowl of soup. Serve hot.

Serves 4-6

Butternut Squash Ravioli Filling

I made this last week for dinner. It was Oooh soo good. They were a hit.All three of my children loved them. I served this with dinner rolls and green beans.Next time I am going to try and toast them.

I found this recipe at CD Kitchen

Ingredients:

1 1/2 pound butternut squash
1 tsp salt
3/4 cup fresh grated Parmesan Cheese, must be fresh(I didn't have fresh)
3 tablespoons butter
1/2 teaspoon nutmeg, scant; go very easy on nutmeg
****sauce*****
3 tablespoons butter
4 fresh sage leaves
1 teaspoon salt

Directions:
Cut the squash in pieces and put about 1 inch water in the bottom of the baking pan. Bake squash at about 400ºF for about 45 minutes, or until tender when pierced with a fork. After it is baked, cool the squash for 5 minutes and then scoop out of the shell and mash thoroughly with other filling ingredients.

Bring an enormous pot of (salted) water to boil. When at a full rolling boil, use a spatula to drop no more than 10 ravioli at a time into the water. They should rise immediately to the surface. Give them enough room so that they don't stick to each other or accidentally get punctured and leak the filling. Cook in batches for 3 minutes only and remove to a warm plate. Meanwhile, melt the butter over very low heat until just bubbly, but do not let it brown. Mince up fresh sage and add with salt. Pour butter sauce over ravioli when you serve.

Serves 6.


*****Chrissy's Notes*****
I didn't use fresh Parmesan cheese because I didn't have any. I used wonton wrappers instead of pasta. I doubled this recipe and I had just enough left that I tried to freeze them. They did great! Next time I make this I will make more of the sauce. It was just too good.