Wednesday, February 22, 2012
Ladies and gentlemen the time as come: I am going to Disney World with my best friend tomorrow to run in our very first Disney Princess Half Marathon. There are no words for how excited we are. I doubt I'll be able to sleep tonight! Now you may be wondering why in the world I titled this dish with such a gross name... but seriously, I used a lot of random stuff. Two leftover pastas, in fact. AND a butternut squash from October. If you don't have a root cellar (I'm still looking for an apartment in Chicago that comes with one), you can get one of these lovely racks and hang it in your home!
It's true, root veggies and potatoes probably shouldn't be hanging in a window with sun, but I am doing what I can here! Now I am not really carb-loading, but I am eating a lot of whole grains and lean proteins this week. This recipe is an attempt at using my leftovers and creating a nutritious meal. It is loosely based on this Giada recipe which is amazing, especially when basil is in season.
Preheat the oven to 425 and peel and chop a butternut squash and an onion. Cover with olive oil and season with salt and pepper and roast until tender (about 30 minutes).
Now for the random acts of tossing...
This pot is a mix of a pesto pasta dish that I made and froze awhile ago with some gorgeous mushrooms and leftover noodles and chicken from a homemade chicken noodle soup several days ago. I heated it up with a little bit of water in order to get some moisture for a sauce. Then I added goat cheese to make a smooth sauce and the butternut squash on top. It was absolutely delicious and filling! Perfect for just days before a race.
I'm sure that everyone has created some odd but incredible dishes out there and this is mine! I'll try to post from Florida, but it may just be pictures. Wish us luck as we embark on this quest. :) What are your favorite dishes that you've thrown together at the last minute?
Garbage Disposal Pasta (Based off of Giada's Penne with Butternut Squash)
1 butternut squash
whole wheat pasta
a couple of spoonfuls of goat cheese
salt and pepper
Posted by Kelly's Kitchen at 7:51 PM
Monday, February 20, 2012
Thursday, February 16, 2012
I have always wanted to roast a chicken, but I always find reasons not to do it. For example, why roast a chicken for one or two? Why not just cook the pieces that are already dismantled and save the time? The thing is though, I really really like roast chicken. Every time my dad makes it, it melts in my mouth it's so moist and tender. My best friend and I were at the farmers market discussing the pros and cons of roasting a chicken: pro - food for several days with infinite possibilities; con - do either one of us own a roasting pan? Anyway, we split the cost of a chicken that I hope lived a very happy life eating and hopping around in the grass. I can't stand the thought of eating one of those crowded up with 1,000 of its chicken housemates chickens.
Posted by Kelly's Kitchen at 7:52 PM
Sunday, February 5, 2012
I am usually very open to trying variations on recipes of all kinds, but there are some that I am absolutely unwilling to budge on. Phillips crab cakes is one of them. I was born in Maryland and there is a Phillips restaurant in the Baltimore harbor that catches and makes the best crab cakes of all time. My dad has the recipe for these crab cakes (which is available on the Phillips crab can) and he makes them as a special treat every once in awhile. They are filled with huge meaty pieces of crab which are the bulk of the cake instead of breading and other flavorings. And they are delicious. And healthy, which as you well know, are crucial pieces of my eating process.
Posted by Kelly's Kitchen at 1:04 PM