Recipe from Sur la table – Acorn Squash and Goat Cheese Souffle


My mom and sister went to a vegetarian cooking class with each other this weekend for my sister’s birthday.  They came over to visit yesterday.  I picked up my acorn squash from home delivery and asked my mom “mom what do I do with this?”  Funny I should ask!  They just learned a new recipe this weekend at sur la table for Acorn Squash and Goat Cheese Soufflé.

Yield:  4 Servings

3 tablespoons unsalted butter, room temperature, divided

¼ cup freshly grated Parmesan

1 tablespoon olive oil

2 tablespoons all-purpose flour

1 cup whole milk

4 ounces goat cheese

3 cups mashed cooked acorn squash (about 2 pounds)

¼ teaspoon nutmeg

4 large eggs, separated, room temperature

¼ teaspoon kosher salt

Freshly ground black pepper

Preheat oven to 375 degrees and place a rack in the center.  Butter 4 individual 4-6 ounce remekins (a small dish for baking) and dust with parmesan.

Place a medium saucepan on the stove over moderate heat and add the olive oil and butter. Once the butter has melted, add the flour using a wooden spoon, stir in the flour to make a roux and cook, stirring constantly, until the flour and butter mixture are well combined and start to foam, about 2 minute.  Using whisk, add the milk in a steady stream, whisking constantly until the mixture is combined and thickened, about 3 minutes.

Remove the pan from heat and whisk in the goat cheese, squash and nutmeg. Transfer mixture to a large bowl and whisk in the egg yolks, 1 at a time and stir in salt and pepper.

In the bowl of a stand mixer, fitted with a whip attachment, beat the egg whites, with a pinch of salt, until they just hold soft peaks.  Using a silicon spatula, fold in the remaining egg white in two batches until thoroughly incorporated.

Pour the mixture into the prepared remekins and transfer to a baking sheet.  Place the baking sheet into the oven to bake until the soufflés are puffed and golden about 17 to 20 minutes.  Serve immediately.

Apple Pizza (a variation of Mrs. Ostgaard’s Apple Pie)



we used 4 apples, I have no idea what kind, they were from home delivery and not granny smith but very good

3/4 cup sugar

1Tablespoon flour

1 teaspoon cinnamon

1 Tablespoon  lemon juice

a dash of nutmeg

mix it all up, Mrs. Ostgaard does it in a big zip lock so it’s not very  messy

The Dough

2- 1/4 cup flour

1teaspoon salt

2 Tablespoons sugar

1 stick of butter (cut into pieces)

5 Tablespoons shortening

mix this all up, Mrs. Ostgaard also mixes this up in a big zip lock bag so it’s not very messy

Then we rolled out the dough and placed a bowl over the top to cut out the shape of a circle

place our apples on top

baked at 350 for about 40ish minutes, we took out at 35 minutes and sprinkled some brown sugar on top


Zucchini Brownies


I found this recipe on a cool recipe blog called “Two Peas & Their Pod”  I changed it only slightly because I had a different oil on hand than what it called for. I also barely had enough chocolate chips, like a handful only.

1 1/2 cups granulated sugar
1/2 cup canola oil (I used veggie oil)
2 cups all purpose flour
1/4 cup cocoa
2 cups shredded zucchini
2 teaspoons vanilla extract
1 teaspoon salt
1 1/2 teaspoons baking soda
1 cup chocolate chips


1. Preheat oven to 350 degrees F. Grease an 8 x 11 baking pan with cooking spray, set aside.

2. In a stand mixer, combine sugar, canola oil, and flour, combine until mixture resembles wet sand. While mixing, on low, add cocoa, zucchini, vanilla extract, salt and baking soda. Mix until well combined. Stir in the chocolate chips.

3. Pour brownie batter into prepared pan and bake for 25-30 minutes or until a toothpick comes out clean and the brownies are set.

4. Cool on a wire rack. Cut brownies into squares and serve.

They didn’t include frosting but I did 🙂

1 stick of no salt butter, poured powdered sugar until I felt it was enough, splashes of vanilla, and about a table spoon of unsweetened coco and a few splashes of half and half

Blueberry Mint shake, from January/February 2013 Issue  of Whole Living (modified just slightly)


 Makes (1) serving and each serving is 262 calories

 1 cup slightly frozen blueberries

1/2 an avocado

1/4 cup orange juice

1/2 cup fresh mint leaves

1 tsp lemon juice

1/2 cup water

1 cup ice

 blend until smooth

INGREDIDENTS for Sweet Potato-Coconut Casserole

(loosely followed Martha Stewart’s recipe in “Everyday Food” I changed a few measurements and added some brown sugar

5 or 6 sweet potatoes

dash of salt

3/4 cup coconut milk

1 Tablespoon lime zest

2 Tablespoons of fresh squeezed lime juice

3 Tablespoons of light brown sugar

eyeball the mini marshmallows for the top, no measurement needed, lots if you love little if you don’t

sprinkles and pinches of sweetened shredded coconut

Preheat oven to 375

cut the sweet potatoes into little squares

Get the water boiling with that pinch of salt

Add the chucks of sweet potatoes

low boil about 15 minutes until soft

drain them in strainer and let set about 5 minutes

I put mine in the blender, with the coconut milk, lime juice, lime zest, and brown sugar

blend, blend (next time I think I will use potato smasher because Rich thought they were a little too smooth, like pudding, but oh the color was so very pretty. )

transfer them into your baking dish and cover with little tiny marshmallows and sprinkle with coconut, as much as you like or don’t’ like.   I would say for the most part they were a big hit and since we didn’t have green stuff this Thanksgiving we called this the Orange stuff and I believe without a doubt Matt was my biggest fan.


1 cup rolled oats (I used Bob’s red mill gluten free rolled oats

1/4 cup almond slivers

1/4 cup dried unsweetened coconut

1/2 teaspoon cinnamon

1-1/2 cups warm filtered water plus 2 tablespoons of yogurt (I used the greek honey that I love)

1/2 teaspoon sea salt

1 cup filtered water

1/4 cup raisins (didn’t have but will include next time or some sort of dried fruit…like cranberries even)

1 tablespoon flax seeds (optional) – also didn’t have on hand but I have been putting chia seeds in all sorts of stuff, probably would work in this too.

Mix oats with almonds, cinnamon and coconut.  Combine oat mixture with warm water mixture, cover and soak at room temperature for at least 7 hours and as long as 24 hours.  Let this set in a bowl covered with a tea towel over night.  The next morning bring 1 cup of water to a boil with the sea salt.  Add soaked oats and raisins and reduce heat, cover and simmer several minutes.  Meanwhile, grind optional flax seeds in a mini grinder.  Remove cereal from heat and stir in flax meal.  Serve with butter (or ghee) or even cream and a natural sweetener like date sugar, maple syrup or raw honey and I used no sweetener of any kind btw.  I’m a no sweetener type of girl, like tea with no sugar, coffee with no sugar and that sort of thing, yet I love sweets, so not sure how that panned out.

Butternut squash chai smoothie

Half of a butternut squash peeled and diced Boil squash in 1 cup of water on low (this takes a while) One Granny Smith apple peeled and quartered, add to  butternut squash, cook until tender
1 tsp of pumpkin spice

Once tender give it a taste sweeten it with honey or stevia You’re going to put all items in the blender, blend it until very smooth Now you have the purée for your smoothies:) once purée is cooled measure out enough to your liking for your smoothie, add almond milk a few drops of vanilla and some ice cubes, for extra creaminess add some plain Greek yogurt ….now don’t forget to add about a tablespoon or more of non cooked red quinoa

However I’m going to replace the quinoa with chia seeds, I will do both ways but I want to see which I like better.

Coconut Chocolate  almond/almond butter/mint/raspberry Cubes options are endless…..

I include the link Jenn got this recipe from but we also sort of did our own thing, she adding her almond butter and mint, and me adding raspberries.  I think experimenting is fun, The first time we both made this we decided we were not using enough stevia.  I just get nervous about adding too much because once there is too much then there is no turning back.  Since coconut oil is very expensive I didn’t trash my first disaster, I remelted it and it was just fine to do that. 

Coconut Chocolate  almond/almond butter/mint/raspberry Cubes (casein-free, egg-free, gluten-free, nut-free, sugar-free, yeast-free, anti-candida, low-carb)

makes about 32 servings (1 Tablespoon each serving) and BTW, I didn’t have one and half cups coconut oil, I only had half a cup so I cut this recipe greatly. 

1 1/2 c. coconut oil
1 c. cacao powder
1 t. vanilla (or to taste)
1 t. stevia (or to taste) And my mother-n-law found me that BETTER stevia!!!! yippee

Simple Quinoa Salad

I don’t really measure anything so basically here’s how it goes

1 cup quinoa

2 cups water

bring to boil, and reduce with lid on for about 20 minutes, much like you would make white rice which for me is a NO NO now a days.

Basically chop up whatever you want

2 celery sticks

half an onion

a few radishes

a few small tomatoes

chop up a handful of cilantro

if I had avocado I would toss that in too, maybe some slivered almonds, the options are endless.

mix is all up, pour a dash of olive oil, squeeze half a lemon and sea salt and pepper to taste.

6 thoughts on “Recipes

  1. mine didn’t look like that when I first attempted quinoa, it was vile, i tried it a second time, it was still vile, so I threw it away, I’ve decided I can probably live quite happily never trying it again..
    Yours looks nice though..

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