Category Archives: Entrée

Apple Pumpkin Roasted Butternut Squash Soup

Posted by Lindsey @ Baking Bytes in Entrée, Side dishes and tagged with , , ,

Perhaps after the overwhelming feasting of Super Bowl Sunday and Valentine’s Day you are ready for something a bit more on the healthy side. Or maybe you wisely skipped all that but are always on the lookout for new recipes. Look no further! Today I have a wonderful healthy and vegetarian (optionally vegan) recipe to share with you all.

Apple Pumpkin Roasted Butternut Squash Soup {{Baking Bytes}}

I’d been eyeing soups like these for a while but only a few weeks ago bit the bullet and bought an immersion blender. Turns out they are awesome and you should absolutely get one. If it’s not in the budget or cupboard space doesn’t allow, you can make do with a food processor or high-end blender, but for real an immersion blender is the way to go. I ordered mine from Amazon (no I’m not getting paid for this, I just love it) and it is fantastic. I’m sure I’ll be using it often, which is good because I haven’t quite found a cupboard to store it in.

Regardless, soup. Butternut squash is always rampant in the winter but until this year I’d never actually cooked with it. Turns out that like spaghetti squash, it’s an incredibly easy option. After roasting, it’s delicious simply mashed with a little butter and salt and pepper, and even more amazing in more complex recipes like this soup.

Apple Pumpkin Roasted Butternut Squash Soup {{Baking Bytes}}

Squash and pumpkin bolstered slightly with the sweetness of apples are mixed with vegetable stock and spices for a wonderful savory entrée. An optional addition of heavy cream makes it an extra amazing experience but it’s also delicious without. Either way, the slightly sweet vegetables with a little spiciness is an excellent combination. With everything puréed together, the flavors are perfectly blended into a simple course that easy to pair with many sides.

Apple Pumpkin Roasted Butternut Squash Soup {{Baking Bytes}}

This recipe is vegetarian as is, and can be made vegan by omitting the cream or substituting your favorite non-dairy option. If you’re neither of those things, serve with some crumbled bacon for extra flair, or just to appease the carnivores in the family.

Since the oven will already be hot from roasting the squash, a batch of roasted Brussels sprouts makes a perfect side dish to round out a very colorful meal. Even better, this soup reheats nicely either on the stove or in the microwave, which is great for the abundant leftovers I hope you have.

Apple Pumpkin Roasted Butternut Squash Soup

Adapted from Smile Sandwich
Makes about 2 quarts

Ingredients

1 medium to large butternut squash

1 medium onion
2 apples
3 cloves garlic
olive oil

32 oz vegetable (or chicken) stock
1  cup pumpkin puree
1 tsp ginger
1 tsp salt
1/2 tsp Thyme
1/2 tsp pepper
1/4 tsp red pepper flakes

1/2 cup cream (optional)

Directions

  1. Preheat oven to 400 degrees Fahrenheit. Line a baking sheets with foil or a silicon mat.
  2. Cut squash in half (the long way) and remove the seeds. Coat lightly with olive oil and place on baking sheet.
  3. Roast for 40-50 minutes, or until squash is easily pierced with a fork.
  4. Meanwhile, dice onion, apples, and garlic. (I also like to pre-measure my spices into a small cup and then clean up the kitchen at this time, but that’s totally up to you.)
  5. When the squash has about 15 minutes left, heat a few tablespoons of olive oil in a large pot over medium heat.
  6. Add onion, apple, and garlic and saute until they are softened, about 10 minutes.
  7. Stir in spices, pumpkin puree, and vegetable stock and continue cooking while you finish the squash. (If you pre-cooked your squash, you can just skip straight to step 9.)
  8. When the squash is cooked, remove from oven and carefully scoop out the flesh from the skin. (You may want to wait about ten minutes for them to cool down a little, and/or use a heat-proof glove).
  9. Add squash to the pot, bring soup to a boil, and simmer for about 20 minutes.
  10. Remove from heat and add the cream, if desired. Use an immersion blender to completely puree the soup. Taste and up the spices a little, if desired.
  11. Serve hot with freshly ground pepper on top. Refrigerate leftovers.

Classic Scalloped Potatoes

Posted by Lindsey @ Baking Bytes in Baking, Entrée, Side dishes and tagged with

Hello, hello. Apologies for being a week late; between getting back in to the swing of work life and M leaving town last week, it’s been a busy start to the year. A few weeks in I am finally getting caught up and ready to work on some fun projects this year, both with food and other crafts. I’m also intending to run my first full marathon in June, dependent on how well my training plan meshes with ski season. There are tons of marathons all year so I can always delay a month or so if needed.

In any case, with M leaving on Monday and the snow hitting on Saturday, I felt some comfort food was in order. M’s parents generously gifted me a very nice mandolin food slicer for Christmas so scalloped potatoes seemed the obvious choice.

Classic Scalloped Potatoes {{Baking Bytes}}

As a kid, scalloped potatoes were always one of my most favorite foods and probably one of the most-requested items each time I came home from college. Warm, and creamy, I could eat them for days and not get bored. They always remind me of family and cozy evenings and often made an appearance for Christmas dinner. Hand slicing potatoes was too much of a deterrent for me to make them on my own, but with a mandolin they are easy-peasy.

Classic Scalloped Potatoes {{Baking Bytes}}

With just a few simple ingredients they are not going to open a whole new world of flavors, but they are a delicious side dish (or entrée, if you’re me) and coordinate nicely with almost anything. This recipe is straight from the Better Homes & Gardens Cookbook, one of the few I ever manage to use in lieu of the internet.

Classic Scalloped Potatoes {{Baking Bytes}}

If it isn’t already, this recipe is sure to become a staple in your household; I know it is in mine. If you have several mouths to feed, this recipe can easily be doubled and baked in a 9×13″ dish instead – this is the way my mom always made it.

Classic Scalloped Potatoes

Borrowed from The Better Homes & Gardens Cookbook
Makes 4 servings

Ingredients

3 medium potatoes, peeled and rinsed

1/4 cup finely chopped onion
2 Tbsp butter

2 Tbsp flour
1/2 tsp salt
1/8 tsp (a dash) of pepper

1 1/4 cup milk

Directions

  1. Preheat oven to 350 degrees Fahrenheit and grease an 8×8″ baking dish. Set aside.
  2. Thinly slice potatoes using a mandolin or a knife and a lot of patience. Place half the potatoes in the prepared dish.
  3. In a medium saucepan, heat butter over medium-high until melted. Add onion and cook until tender and mostly translucent.
  4. Stir in flour, salt, and pepper, then add milk all at once.
  5. Continue cooking and stirring until mixture bubbles and thickens. Remove from heat.
  6. Pour half of the sauce over the potatoes, then repeat with remaining potatoes and sauce. Make sure mixture is evenly spread in the baking dish.
  7. Cover with foil and bake for 35 minutes. Remove foil and continue to bake until potatoes are tender and a little browned on top, about 30 minutes.
  8. Let rest on the counter for 5 minutes, then serve hot, topping with a little extra freshly ground pepper, if desired.
  9. If you have leftovers, they keep well in the fridge for several days.

Veggie Scrambled Eggs

Posted by Lindsey @ Baking Bytes in Breakfast, Entrée and tagged with ,

Happy Wednesday everyone. The two recipes I originally had considering sharing this week (and baked last weekend) both require a second iteration, so instead I am sharing my favorite quick breakfast. On the days I am not racing out the door to the gym (mainly Fridays), I like to treat myself to something different from my usual toast with peanut butter and cinnamon. Scrambled eggs with veggies has become my go-to weekday treat so I thought I’d share this fast and easy recipe with you today.

Veggie Scrambled Eggs {{Baking Bytes}}

Recipe might be a bit of a generous term considering just how easy it is, but it’s a great thing to have in the repertoire. Eggs are great for protein to keep you full longer, and veggies round out the meal nicely. Steak seasoning adds a little extra something without any extra work. My favorite veggies to add are bell peppers and zucchini, but you can absolutely use whatever your favorites are. Just bear in mind that some things will take longer to cook (e.g. potatoes) and others will cook much more quickly (e.g. spinach) and adjust steps 2 and 3 according to your choices. You can also easily add some shredded cheese if that’s your style; I like to add it about one minute before the eggs are done cooking so it stays in slightly larger chunks while still getting melty.

Veggie Scrambled Eggs {{Baking Bytes}}

This super simple recipe doesn’t need much talking up so I’ll end here. Enjoy!

Veggie Scrambled Eggs
Makes 1 serving

Ingredients

olive oil
1/2 cup diced veggies (e.g. zucchini and bell pepper)
1/4 – 1/2 tsp steak seasoning (I use the larger amount, but it may be more than some people want)

2 eggs
3 Tbsp milk (optional)

Directions

  1. Heat a splash of oil in a small frying pan over medium heat until it thins and is easy to swirl in the pan.
  2. Add veggies and steak seasoning (no need to pre-mix) and sauté for 2-3 minutes, stirring often, until veggies are heated through and softened to desired texture.
  3. Meanwhile, beat eggs and milk in a small bowl until combined.
  4. Add eggs to frying pan and use a spatula to gently stir them until cooked through.
  5. Serve immediately, solo or with a side of toast and coffee.

Veggie Soup

Posted by Lindsey @ Baking Bytes in Entrée and tagged with , , ,

Now that I’ve been back about a week, I’m finally starting to feel back to normal. Three weeks of travel and socializing was pretty rough on this introvert and some peace and quiet over the weekend did a world of good. I got back to baking with pumpkin pie and pumpkin bread, and then figured I should make something for dinner also. With snow in the forecast this week (!) a batch of soup was definitely in order.

Veggie Soup {{Baking Bytes}}

While traveling I ate a ton of delicious but not exactly healthy things, so now that I’m back I’m trying to do a little better in the eating department. While skimming Pinterest (like ya do) I whizzed passed a vegetable soup recipe that looked great. I didn’t really follow it so much as use it as a guideline, but I always appreciate the inspiration. Vegetable stock and spaghetti sauce make a yummy broth filled with whatever veggies suit your fancy. I threw in potatoes, celery (since we had some around), carrots, zucchini, bell pepper, green beans, corn, and peas, but you can easily tailor it to your preferences or to your supplies on hand. Pretty hard to go wrong here so just chop some fresh or throw in some canned/frozen options and you’re good to go.

Veggie Soup {{Baking Bytes}}

I didn’t spice mine a ton, but I did throw in a few. I put some guideline measurements for the beginners but if you’re a practiced soup chef feel free to change them up. Don’t be intimidated by the long ingredients list, it’s a super easy recipe.

This is a great vegetarian option for a cool fall day, and maybe the rest of the week since it makes a ton. If you’re wanting to make it more carnivore-friendly, brown up a pound (more or less) of your favorite ground or diced meat and throw it in when you add the broth. Enjoy!

Veggie Soup {{Baking Bytes}}

Veggie Soup

Inspired by Cooking Classy

Makes a lot (4-5 quarts)

Ingredients

3 Tbsp olive oil
1 medium onion, diced
4 stalks celery, chopped
6 medium carrots, chopped
4 cloves garlic, minced

5 medium potatoes, diced
1 bell pepper, chopped
1 medium zucchini, chopped
2 cans diced tomatoes
24 oz spaghetti sauce
32 oz vegetable stock (low sodium)

2 tsp thyme
2 tsp Italian seasonings
1 tsp oregano
1 tsp chili powder
salt and pepper, to taste

1 cup/can green beans
2 cups frozen peas
1 cup frozen corn
1-2 handfuls fresh spinach

Directions

  1. In a large pot over medium heat, add oil, onion, celery, carrots, and garlic. Saute for 3-4 minutes.
  2. Add potatoes, bell peppers, zucchini, tomatoes (no need to drain), and spaghetti sauce. Gently pour in vegetable stock, add spices, and stir to combine.
  3. Bring to a boil then cover and reduce heat to a simmer and allow to cook until potatoes are soft, about 30 minutes.
  4. Add green beans (drained, if using canned), peas, corn, and spinach, then simmer for another 5 minutes or until ready to eat.
  5. Serve hot, goes great with corn bread!

Lasagna Roll-ups

Posted by Lindsey @ Baking Bytes in Baking, Entrée and tagged with , ,

It seems that fall may be on the way here, just in time for me to leave. Heading out this Friday for over two weeks of traveling and running three half marathons. If I can’t walk when I get home, you’ll know why.

Traditionally October is full of pumpkin delicacies prancing across the internet in overwhelming numbers, so I thought this year I’d start off with something a little less obvious. I saw this recipe on Pinterest (as usual) and thought it looked like a fantastic idea. Pre-portioned and easy to serve, it’s a great recipe for a family dinner as well as a potluck scenario. Even better, it can be prepared ahead and baked the next day to cut down on prep time for busy weeknights.

Lasagna Roll-ups {{Baking Bytes}}

For my first attempt I followed the original recipe as written; although it was good, it was a bit too “skinny” tasting for our preferences. M requested at least “twice as much meat and probably four times the cheese” so I made some adjustments for my next round. With cheesy goodness abound it went over much better. If you’re looking for a bit healthier option, maybe you want to head over to the original linked below, but if you like gooey and cheesy you’re definitely in the right place. It’s easily made vegetarian by just not adding meat or by subbing zucchini or mushrooms or whatever you like.

Preparing them is a bit time-consuming but I expect not more so than regular lasagna and possibly less. Having never made lasagna from scratch I can’t actually confirm this, but it seems plausible. And the hassle you save serving it (especially to a crowd) is easily worth a few extra minutes of prep time.

Lasagna Roll-ups {{Baking Bytes}}

Melty mozzarella, parmesan, and ricotta meld with the spinach and meat for a melt-in-your-mouth experience. Serve with a side salad and/or a vegetable for a well-rounded meal. Or don’t. I’m not your mother.

Lasagna Roll-ups

Adapted from The Girl Who Ate Everything
Makes 12 roll-ups

Ingredients

12 lasagna noodles
12 oz ground or diced meat (optional; I used hot Italian sausage)

10 oz chopped spinach (see note)
15 oz ricotta cheese
2 cups + 1/2 cup grated mozzarella cheese, divided
1/2 cup + 1/2 cup grated parmesan cheese, divided
1 egg
1 clove garlic, minced
1 tsp dried Italian seasoning
salt and pepper, to taste

32 oz spaghetti or other tomato sauce

Directions

  1. Pour about 1/2 cup of spaghetti sauce in the bottom of a 9×13″ baking dish.
  2. Cook lasagna noodles according to package directions.
  3. If using meat, sauté it with a little olive oil over medium heat until browned. You can add the garlic here too if you want.
  4. In a large bowl, mix spinach, ricotta, 2 cups mozzarella, 1/2 parmesan, egg, garlic, seasonings, and meat until well combined.
  5. Put several paper towels on the counter and gently lay cooked noodles on top. Gently pat the tops dry with an additional towel.
  6. Divide cheese mixture between noodles (about 3/4 cup per noodle) and gently spread it evenly across the entire noodle.
  7. Drizzle a couple of tablespoons of sauce on top of the cheese mixture.
  8. Gently roll up a noodle, not too tightly, and place seam-side down in the pan.  The paper towel might stick a little but it pulled off easily with no reside for me. Repeat with remaining noodles.
  9. Pour remaining sauce over lasagna rolls and sprinkle with remaining cheese.
  10. Cover loosely with foil. (You can refrigerate it at this point if you want to bake it the next day.)
  11. Bake at 350 degrees Fahrenheit for about 1 hour (no need to preheat the oven), removing foil for about the last 10 minutes so the cheese will brown a little.
  12. Let rest a few minutes, then serve hot.

Notes

1 I used frozen spinach both times. If you do, make sure it’s completely thawed and you squeeze as much water out as possible. Fresh spinach should also work fine so I will likely use that in the future. I also accidentally added 16 oz the second time and it was still yummy, although perhaps a bit more spinach-y than I personally prefer.