Easy and Delicious

Tyler’s Ultimate Spaghetti with Zucchini and Summer Squash
Kosher salt
1 zucchini, sliced into thin rounds
1 summer squash, sliced into thin rounds
1 pint cherry tomatoes (I’ve made this without the tomatoes and it was still delicious)
1/2 onion, finely chopped
1 garlic clove, chopped
1 tablespoon chopped fresh oregano leaves (1 tsp dried)
1/4 cup extra-virgin olive oil
Freshly ground black pepper
1 pound spaghetti

Bring a large pot of salted water to a boil over high heat for the spaghetti.
Preheat the oven to 400 degrees F.
Combine the squashes, tomatoes, onion, garlic, and oregano in a large bowl. Add the olive oil, sprinkle with salt and pepper, and give it all a good toss. Dump that out onto a baking sheet and roast for 10 to 12 minutes, until the squash is tender and caramelized. Scrape the vegetables into a large pasta bowl and cover with a plate to keep everything warm.
The pasta water should be boiling by now. Add the spaghetti and stir to separate the strands. Cook for 8 to 9 minutes, until al dente.
To finish, scoop out about 1/4 cup of the pasta cooking water, drain the pasta, and toss gently with the roasted vegetables. Add the pasta water if needed.

2 Yummy Soups

I tried both of these soups at a cooking club and they were amazing!!
Southwestern Pumpkin Soup

3 cups chicken stock
1 cup whipping cream
1 15-ounce can pure pumpkin
3 tablespoon packed brown sugar
1 teaspoon ground cumin
1/2 teaspoon chilli powder
1/2 teaspoon ground coriander
1/8 teaspoon ground nutmeg
3/4 cup (packed) grated cheddar cheese
Chopped fresh cilantro


Bring chicken stock and whipping cream to boil in heavy medium pot. Whisk in canned pumpkin, brown sugar, cumin, chilli powder, coriander and nutmeg. Reduce heat to medium and simmer until soup thickens slightly and flavours blend, about 15 minutes. Season to taste with salt and pepper. (Soup can be prepared up to 1 day ahead. Cool. Cover and refrigerate. Rewarm over low-medium heat, whisking occasionally.) Ladle soup into bowls. Garnish each with cheddar cheese and cilantro and serve.

Summer Strawberry Soup

by Natalie Pelfrey


2 c vanilla yogurt
1/2 c orange juice
2 lbs. fresh strawberries, halved (8 cups)
1/2 c sugar


In a blender, combine the yogurt, orange juice, strawberries and sugar in batches; cover and process until blended. Refrigerate for at least 2 hours

Deliciousness

I'm getting a bit of an inferiority complex (well, I actually already had one, but it's growing) with all the delicious recipes you ladies are posting here. So, I want to share this website:
The Pioneer Woman Cooks
Funny prose and awesome food.

Things I've tried:
Perfect Pancakes
Butternut Squash Puree
Yogurt Cream with Berries
Twice-Baked Potatoes (made these last night for dinner, with plain yogurt substituted for sour cream--everything else on the table was just fall vegetables, so I felt free to enjoy the absolutely decadent deliciousness of butter, bacon, and cheese on a potato)
Springy Shells (but I used penne).

Things I want to try:
Roasted Ricotta Tomatoes (three of my favorite things in one recipe title--they've got to be good)
Crash Hot Potatoes (recommended by cousin Becca)
Cinnamon Rolls (supposed to be the best)
Chicken Spaghetti (also supposed to be amazingly good)

Healthy yummy lunch wraps

I've been making these for Mike's lunches and he really likes them cause their tasty and not PB&J's. I like the tortilla's cause they don't dry out like bread does.

Ingredients

Whole Wheat Tortilla's

Lite Cream Cheese

Shredded Carrot

Diced Onion (I prefer Green onion)

Pepperoni

Deli sliced Chicken Breast

Mustard of Choice ex:Honey Mustard

Baby Spinach

Tooth picks

Method: Spread thin layer of cream cheese on Tortilla, (I sprinkle pepper and chili pwd. on the cream cheese for Mike) sprinkle onion down center of tortilla, sprinkle shredded carrot on entire tortilla, layer pepperoni in thin layer down center of tortilla, put chicken on top of pepperoni, spread mustard on chicken, place spinach on top and role tortilla. I use the Subway trick to role my wraps by using a knife to hold the fillings in place when I role it. If you're packing it for lunch I stick to tooth picks in it before I cut it to hold them together.

Note: I really like the Hickory Farms cranberry mustard but I only buy it at Christmas so I made my own the other day. Mix equal parts canned cranberry sauce and spicy brown mustard in a sauce pan over medium heat and mix till smooth. Mike suggested adding some horseradish. It was pretty good.