Curried Butternut Squash Pasta

Curried Butternut Squash Pasta

1 butternut squash
1 medium onion, pealed and diced
3 Tbsp olive oil (divided)
1/2 tsp salt
2 cups vegetable stock
1 tsp curry powder
2 Tbsp butter
1 pound cooked fettuccine
salt and pepper to flavor
1/4 cup grated parmesan
+ preheat the oven to 450f
+ peal the squash and cut it in half
+ scoop out the seeds and any stringer fibers
+ chop the squash into 1 inch cubes
+ in a bowl toss the squash, 2 Tbsp of oil and 1/2 tsp salt
+ line a baking sheet with foil or silicone baking mat
+ arrange squash on the mat in a single layer
+ bake until fork tender, 25-35 minutes
+ in a saute pan add 1 Tbsp oil, onions and two dashes of salt
+ saute until soft
+ deglaze the pan with some of the stock
+ add the rest of the stock and all the curry powder
+ bring to a boil
+ add the squash and onion mix to a blender
+ blend until smooth and creamy
+ transfer back to pan and add the butter
+ season with salt and pepper as wanted
+ simmer for 20 minutes, stirring occasionally
+ mix the cooked pasta and sauce and place in bowls
+ top with the parmesan

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chopped veggie salad

Kelly doesn't like lettuce in her salad and after a few years I have grown to prefer it her way, except maybe if there is a good Caesar salad. It is amazingly cheap, gives you a chance to work on your knife skills and you can top it with any salad dressing you want.

I normally go with some selection of five of the below items. You may want to go crazy with more but I would hold back. You are already going to have a very big bowl of subtle flavors. Things will get lost if you add to many.
1/2 to a whole jicama
1/2 small head of red cabbage, thin sliced into shreds
6-10 radishes, sliced
1 large carrot, pealed, julienne or quartered length wise and then sliced half a head of broccoli or cauliflower, cut off the florets and cut them into bite sized bits and then julienne the stalks. If you waste the stalks I will stalk your dreams.
1 handful of green beans, tips removed, cut into inch long pieces
1-2 cucumbers, sliced and quartered
1 can of drained chickpeas
1 bell pepper, diced, only one or you will over power everything else
1 or two ears of fresh corn cut from the cob
1 medium beet, diced
1 dozen or so whole grape or cherry tomatoes
1/2 pound of button mushrooms, discard the stalks and slice the tops
1 stalk of celery, thin sliced
1 zucchini or yellow squash
a half full of sugar snap peas
2 parsnips, done the same as the carrots
1/2 a kohlrabi, julienne or diced
1/2 celeriac, julienne or diced
2 handfuls of edamame
These two might upset some bellies:
1 medium turnip, diced
1 bunch asparagus, fibrous stalks removed, rest chopped into 1 inch pieces.

Sometimes I will add in some craisins or sliced almonds to the mix, maybe top with some sesame seeds. Today after adding some Thai peanut sauce as my dressing I took some bacon I had cooked and crumbled it on top.

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1/4 cup popcorn
2 Tbsp fat (canola oil, bacon fat)
salt to taste
+ add the fat and two kernels to a two quart pot
+ turn the heat on to 60% of max
+ put the lid on and give it a shake
+ put the lid on the pot
+ when the two kernels pop add the rest of the popcorn
+ give it a good shake to coat all the kernels in the fat
+ rest the lid on the pot so that it offers the smallest amount of venting for steam.
+ once they start popping hold the lid in place and keep shaking
+ after you get down to less than one pop per second transfer the popcorn to a bowl
+ sprinkle with the salt.

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Sloppy Lentils

Servings: 3
2 cups sloppy joe mix
3 hamburger buns
2/3 cup Le Puy (French) lentils
2 batches oven fries (Optional)
+ soak the lentils in two cups of water for 15 minutes
+ drain the water off
+ place the lentils and sloppy joe mix into a small pressure cooker
+ seal the pressure cooker
+ heat on high until the pressure cooker starts rocking
+ reduce the heat to medium but make sure that the cooker keeps rocking
+ cook for 20-24 minutes (if the lentils have been around for a year then 24 minutes)
+ carefully release the pressure from the cooker
+ split your hamburger buns and a third of the lentils on each one

sloppy jo mix

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Roasted Potato Wedges

1 1/2 lb baby red potatoes, washed, quartered lengthwise
4 Tbsp butter, melted
1/2 tsp salt
1/2 cup parsley leaves, minced
1 cup sour cream
+ Preheat oven to 425f
+ add all ingredients to a large bowl
+ mix
+ line a sheet pan with foil or a silicone baking mat.
+ arrange potatoes skin side down on the sheet pan
+ bake for 35 minutes until thy are about 25% browned

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