Butternut Squash Tortelli con la Coda

Pasta ingredients:
1/2 cooked butter nut squash
3 room temp eggs
2 cups 00 flour
splash of olive oil

5 Cheese Filling Ingredients:
1 fresh mozzarella ball a splash of the water
1 slice provolone
1/8 cup ricotta
3 tbls goat cheese
1/8 cup parmesean

Variations:
Pesto
Fresh basil
Italian Sausage

Directions:

1) Cook butternut squash in oven at 250 for about an hour

2) In blender or food processor create filling
3) Once squash is done, cool and scoop out 1/2 of the squash (see this recipe for what you can make with your other half of your squash; Squashcakes)

4) Use squash to create your pasta, No bowl needed, Lay flour on cutting board, create a indent in center of flour to crack your eggs into, mix ingredients on board and mix in squash. Roll out with pasta press or to 1/8 inch thick with rolling pin.

5) Learn to make Tortelli con la Coda or use ravioli press if you choose ("Tortellini with a tail" see this video)

6) Make your little pasta's and boil for 5-7 mins

Top with your homemade marinara sauce and side with a salad and some good friends.

Bon Apitete

Healthy Egg Salad

Hello and welcome to my blog! So glad to have you stop by! My name is Stacy and Egg salad sandwiches and devilled eggs were one of my favorite things to make and eat when I was a kid. I am a super protein junkie and must have figured this out around this age. I made traditionally made egg salad all my life until I got into a health kick and realized mayo is not really good for you and that the egg salad tasted like mayo, which in all reality I am not the hugest fan of its flavor either. So in my attempts to bring you lower fat and better for you egg salad and devilled eggs I will warn you its not because we are using "low fat mayo" as the replacement for goodness.
If you like what you see I'd sure appreciate you to come back soon or follow my blog! Comments and questions are gladly appreciated!

Ingredients:

6 eggs hard boiled
1/8 cup pickle juice
1/2 plain yogurt
1/2 tsp of each: paprika, salt, pepper, dill, cayenne pepper

Directions:
1) Hard boil eggs, in 1 tsp of baking soda. Let eggs cool in water and break shells away carefully.

2) Next put eggs into mixing bowl and mash with potato masher.

 3) Add in pickle juice, yogurt and spices and continue mashing all together.

 4) Taste and add more seasonings if you like, I am addicted to dill so I added more.

3) Mix seasonings and other ingrediants into yolk and mash with fork til creamy, if not creamy enough add more pickle juice to soften up.

Enjoy and come back for more soon!!

Roasted Vegetable Pesto Quiche- Child assisted and approved meal

I can't think of anyone I know who doesn't like quiche, can you? Okay, maybe if your vegan then you would not like quiche, but hot or cold this dish is just so delish! The best part about quiche, I think, is the fact that no two will be alike and pretty much whatever veggies you have that need to be used up, will have a  home in this dish, so go dig up the veggies in your fridge and get started because you about to fall in love.

Prep time: 15-20 mins
Cook Time: 40 mins

Ingredients:

Filling
4 organic eggs 
1/2 cup milk
1 cup roasted veggies (Veggie options: Brussel sprouts, asparagus, kale, red or yellow bell pepper, zuchinni, broccoli, and garlic, onion.)
1 tsp Salt
1/2 tsp ground pepper
1 cup shredded cheddar or jack cheese
1/2 cup of pesto (optional see my pesto recipe)

Crust:
2 cups organic whole wheat pastry flour
1 tsp salt
1 stick soft real butter (cold)
8 tbsp water

Directions:
1) Start roasting vegetables in butter either in oven on 400 or grilling on BBQ or kitchen grill until soft texture, the BBQ add a nice fire roasted smokey flavor and is much quicker to cook.
2) If you used the oven to roast vegetables, turn it down to 350 degrees, if not preheat it now.

3) Start crust put flour, salt, and butter into bowl and cut butter into flour with a pastry tool or potato masher. Slowly add in water until dough starts sticking together and not to the wall of the  bowl, at this point use your hands to finish mixing. You may not need all of the water, you may need more, it shouldn't be a sticky dough though. When you have the right consistency, roll out dough with rolling pin, then lay flat into an ungreased pie pan.

4) Start quiche filling with eggs, milk, pesto and seasonings. Whip with a whisk to fluff it up.

5) Pour mixture into crust and add vegetables and 1/2 cup of cheese. 

6) Place in oven, save other 1/2 cup of cheese to put on about 30 mins into baking.
7) 30 mins, check quiche with toothpick, and add cheese. When toothpick comes out clean from center of quiche it is cooked through, test in 3 or three places to assure it is done.

Enjoy this savory quiche for a nice breakfast, brunch, or take for lunch at work, this dish is great with  nice salad or even by itself. I hope you enjoy! Please leave me a comment about your experiences!

Healthy Deviled Eggs

Devilled Eggs and Egg salad sandwiches were one of my favorite things to make and eat when I was a kid. I am a super protein junkie and must have figured this out around this age. I made traditionally made egg salad and devilled eggs all my life until I got into a health kick and realized mayo is not really good for you and that the egg salad tasted like mayo, which in all reality I am not the hugest fan of its flavor either. So in my attempts to bring you lower fat and better for you devilled eggs and egg salad, I will warn you its not because we are using "low fat mayo" as the replacement for goodness.

Ingredients:
6 eggs hard boiled
1/8 cup pickle juice
1/2 tsp of each: paprika, salt, pepper, dill
1/2 plain yogurt

Directions:
1) Hard boil eggs, in 1 tsp baking soda and let cool in water. Break shells away carefully.
2)Next cut in half lengthwise, and empty out yolks into medium sized bowl. Mix seasonings and other ingrediants into yolk and mash with fork til creamy, if not creamy enough add more pickle juice to soften up. 3) Fill the empty egg shells with the yolk mixture you have just made and top with a dash of dill and paprika. Most delicious and nutritious!!!