|
||
|
PETITCHEF |
Add your blog-site | Add your recipes | Receive daily menu | Contact us | |
Squaaash
Hello, hi. Thursday's been good to me. I started with 40 minutes of nice dynamic flow yoga. The series I've been watching has been pretty relaxing for the most part. However, today the yoga girls went into the crane pose:
 I literally laughed out loud at even the thought of attempting this pose. I have zero balance. I start swaying uncontrollably in church whenever standing during prayer. I am somewhat proud to say that I did kind-of figure this pose out and was able to balance for .0234 seconds. After the fun yoga, I made this glorious bowl of oatmeal:  I picked up some freshly ground raw unsalted cashew butter at Ward's in Gainesville on Tuesday. I got it specifically for my oats. It has a very pasty consistency and very subtle flavor. I love cashews and would have to think long and hard on which nut I would take in an almond versus cashew match up should one ever occur. Since this cashew butter is unsalted and raw (not roasted), the flavor isn't very strong. I'll put it at #3 on my list of favorite nut butters. I should mention I've only tried 3 (almond, peanut, now cashew), but that doesn't mean I don't like it! My oats contained: 1/3 cup oats, hemp milk, water1 banana1 tbsp flaxCashew butterUnsweetened organic coconutI bought the coconut at Ward's as well. I'm not an overly huge fan of coconut, but the unsweetened kind was just enough flavor for my liking. Lunch was some leftover chili and zucchini sticks thrown on the foreman.  After lunch the clouds rolled in and the sky turned black. <--That sounded kind-of poetic, no? Anywho, it rained and stormed and rained and stormed, then stopped. Just in time for me to come home :). Good timing. I wasn't overly hungry this afternoon, but the weather set forth a tone of tea. Lemon tea to be exact. I also accompanied my tea with a cottage cheese combo:  1/4 cup cottage cheese with a splash of vanilla extract 1/2 an orange~2 tbsp chopped almondsI spent the rest of the afternoon and evening cleaning. When the mood strikes, right? I've been avoiding cleaning the "man cave" aka game room aka Thad's computer room aka gym aka where the dogs are confined (I use the term 'confined' lightly as the it's the biggest room in the house = closed in 2 car garage) aka the room with the horrid paper bag floors. I'm slowly  Butternut squash! How seasonal of me! I knew I wanted to roast that baby, but seeing as how I never have before, I decided to call the expert. I had looked online at different recipes and even seen it roasted by Ina Garten on Food Network, but I decided directions from the very best cook I know were in order. So, I called my grandma and she told me exactly what to do. Cut it in half:  Remove seeds and pulp Season (Mom recommended brown sugar and maple syrup). I seasoned the left portion with brown sugar and agave nectar, and I rubbed the right side with olive oil and salt & pepper (so I could stuff it with savory leftover couscous). Roast at 375 for 20-25 minutes depending on weight (more for heavier, use fork to test tenderness).  What an effortless meal! I took 1/4 cup leftover couscous from last night and some steamed broccoli, and stuffed it in the olive oil side with garlic powder sprinkled over the top.  I didn't hate it ;). I loved it! Very nice and subtle, just what I was in the mood for. I also roasted the squash seeds and the pumpkin seeds I had froze a few weeks back.  I roasted the pumpkin seeds (above picture) for 20 minutes (give or take) at 350. I sprinkled cinnamon and pumpkin pie spice on top. They turned out awesome. I did the same with the squash seeds but seasoned them with sea salt and they came out just as tasty and crispy. I may or may not have eaten lots and lots of these... That's all I've got for this Thursday! 
|
Related recipes
Recipes
Questions answers