What would you call it?

Although the leftover chili verde sounded fantastic...I was in the mood for pasta

One of my favorite things to do is to whip together a pasta dish with items already in the house

Brent calls each and every dish like this "Crazy Mama Pasta"


Inner monologue: What the heck? Do you think he's referring to the dish or the person cooking the dish??




But he says they're his favorite thing I make, so after a compliment like that, I think he can call them whatever he wants.

I prefer to call them "Pasta-whip-Togethers"

They utilize whatever I have on hand at the moment

Since there will most likely be a few of these pasta-whip-togethers, we'll call this one:

"Pasta-Whip-Together I"

"aka Crazy Mama Pasta I"

1/2 box whole wheat penne pasta

3 garlic cloves, chopped

olive oil

yellow onion, sliced thin

2 portabello mushroom caps, chopped

1/2 can sundried tomatoes (the ones in the olive oil!)!!

2 cups fresh baby spinach

crumbled goat cheese

toasted pine nuts--i used about 1/4 cup

Cook pasta according to directions

Saute the yellow onion in enough olive oil until they are somewhere between translucent add in the mushrooms and continue cooking until the onions are caramelized...lasty, add in the fresh garlic and continue cooking for a couple minutes, until the garlic is sof

WARNING! Overcooked garlic= bitter

In another pan, add an inch of water and cook down the spinach JUST until it's wilted then drain the water from the pan

Yes folks, the spinach needs to have a bright green color.

Overcooked spinach = Dark green/Brown spinach = YUCK. 

If this happens, Dispose of immediately. Give to your dog. Start over.

Once you've properly wilted your spinach--add it to the the mushroom/onions/garlic.

Add 1/2 can of sundried tomatoes with the olive oil

Add the mixture to the pasta in a large bowl 

Toss to coat

Add crumbled goat cheese

Add toasted pine nuts

Salt/Pepper to taste.

Pour wine.

Chile Verde....MY way.

Disclaimer:  I forgot to take a photo...so when I"m eating leftovers tonight, I'll snap one...Secondly, The last two posts were super healthy and introduced a couple of new superfoods: Quinoa and Chia Seeds.....and my next blog, I promise I'll give you a new, healthy recipe...however, this post...well, say hello to:

Go ahead...scroll down...

the suspense...

 

   and     

Ok, sorry, I couldn't help it. I'll leave my political views out of it.

As I was typing the recipe, I started feeling guilty for my recipe...like I cheated...and I even CONSIDERED telling you that I roasted my own Serrano chiles and jalapenos...

But damn it. That's just not who I am. I'm not going to lie about a recipe in hopes that I'll have more followers

    Side note: Did you know that some blogs gain 160,000 new followers per month?  Geez, I thought I was doing good with my 13 committed readers and a few readers who don't like to sign up for things!!! lol

This is a FANTASTIC recipe and it's super easy and I wouldn't change a thing.

And it feeds a crowd!

   Side note: It would be a great alternative to all of those standard chili recipes that are made for superbowl parties.

Easy Crock-pot Chili Verde

feeds a crowd!

1 2 pound pork shoulder

1 16 oz can of green enchilada sauce (I used Las Palmas)

1 tiny can of jalapenos 

2 tiny cans of green chilles

1 large salsa verde (I used Vons brand)

1 large yellow onion; chopped

1 can organic free range chicken broth 

Into the crockpot: Everything from above

Cook on low at least 10 hours.

Now before I continue on, let me explain how I like to eat chile verde and how Brent likes to eat it.

Me = in a bowl. rice on the bottom, chile verde on top, then all of the yummy toppings and I use a tortilla as more of a dipping "bread". 

Brent =  He likes to use the chile verde meat INSIDE a a tortilla and makes a taco out of it.

THIS IS WRONG. 

IT'S MUCH BETTER as a true chile---so don't be tempted to make tacos out of this recipe!! 

Continuing....

In the morning, the meat is SO tender after all of that time cooking, it litterally falls of the bone--the shoulder blade bone, to be specific.

So, you need to remove the bone and all of the fat and then shred the meat.

I know, slightly annoying and slightly gross...but it is what it is and you have to do it.

Once you have done that, you can keep the chile on warm until your guests arrive.

Really good make ahead meal.

Now for the condiments:

Mexican Rice:

Don't judge: I used Rice a Roni

Come on! 

Rice an Roni IS THE "San Francisco Treat"---and the 49ers WERE attempting to make it to the superbowl that afternoon....

..Yeah, THAT's why I made it....

Oh oh.....here it comes...that catholic guilt again

Ok, the truth:

We like it.

Feel free to make the healthier choice and use brown rice.

But remember, you are eating pork chili verde...this is hardly the Omega-3 packed superfood recipe here...

Toppings:

small corn tortillas

fresh tomatoes; chopped

fresh cilantro; chopped

red onion; chopped

favorite shredded cheese (I used colby but peperjack would be really good too)

lime wedges

And if you are me:

Into a bowl:

1)Rice

2)Chile Verde

3)Tomatoes, Red Onions, LOTS of cilantro, cheese, lime wedge

Serve with warm corn tortillas and a big spoon.

Ch-Ch-Ch Chia!

Don't deny it.

If you didn't own one, you hoped desperately that it would be your secret santa gift at the company work party.

But you never thought of eating the seeds....or....were you one of THOSE kids?

(Glue sniffer)

I'm not suggesting breaking open the unopened planter box from 1980 and eating the seeds..

.....unless of course you are in the Europe where they are basically illegal...

...and no, Chia seeds  (Salvia hispanica ) are NOT a hallucinogen, folks...(That would be Salvia divinorum---read about that here) 

so don't start thinking you are going to "elevate your meal" to any other level except a healthier one.

The reason they are illegal in Europe is because they are considered "novel foods" and under European regulations novel foods can only be consumed in baked goods up to 5%..read more about THAT here.  

....but, out here in the good old USA you can purchase them from Whole Foods (they ARE FDA approved for all of you rule abiding citizens) and use them in just about any recipe.


Side note: Trader Joes didn't have them when I checked

You are asking: "Why in the hell would I want Chia seeds in my meal...or my muffin??? or even in a mango smoothie for that matter?

As I eluded to earlier, the health benefits of Chia seeds are recently being recognized.


Highlights from my research (I am a scientist after all and I can't help but dive into the literature about my new found super foods)

1) Contain the highest plant source of Omega-3 
2) Proven to reduce "bad" (LDL) cholesterol
3) Contain more antioxidants that blueberries
4) Excellent source of calcium, magnesium, and iron

Now that you have them on your grocery list...you are wondering:




how to eat them??

  

1) raw as whole seeds!! in anything!  add to puddings, juice drinks, teas, smoothies...and in breads, cookies..etc. They are so tiny, you really don't taste them baked into breads/cookies..


2) They can be ground for use as a flour in baking 


3) And yes, they can be sprouted as the green hair on your chia pet and added to salads and sandwiches--similar to alfalfa

4) Note that they turn gelatinous when then come into contact with water, so they can be used as a thickening agent.

Getting to the recipe, I promise...

I've talked before about the blog Yummy Mummy---and if you are not reading it and enjoying her outstanding photography and beautiful recipes...you should be.  She was voted one of the top 50 blogs to read this year.

I decided I wanted to make her Chia Seed Chocolate Chip Cookies.  But alas, I NEEDED to go to yoga for a little "rejuvination" last night.

After a HARD, 90 minute Bikram Yoga Class at 105 degrees with 50% humidity...I walk into the house and I smell the delicious aroma of chocolate chip cookies.

But...

I was upset..ok...I was ticked..

I MAY have been over-reacting..a bit...

Inner monologue: "Noooooooo!!! Brent made chocolate chip cookies while I was gone--the normal ones--darn it!"

Me (trying not to be mad) says to Brent: "You BAKED cookies while I was gone!"

Brent, (looking a bit disgusted at me) says: "Yeah, I  DO know how to bake, you know"

Me (slightly ticked with his sarcasm) says: "But I was going to make SPECIAL, HEALTHY, chocolate chip cookies"

Brent (with a smile) "I did"

Flabbergasted that he thinks the normal chocolate chip cookies are anything but healthy, I say "WITH CHIA SEEDS!"

He calmly replies "I did"

Inner monologue: What? Huh? I'm confused. Must be the yoga-heat getting to my brain. Did you say you made the CHIA SEED cookies???

He continues: "I knew when I saw the ingredients you wanted to make special cookies and Jackie told me that it was probably a Yummy Mummy recipe...

So I found the recipe and made them."

Here's the photo I snapped of the Chia Seed Cookies:

             

I quickly gobbled one up and let me tell you, they did NOT disappoint.

They are VERY VERY good..and I think I will be giving the kids these as their after school snack instead of granola bars.

Feeling the need to apologize but slightly disappointed that I didn't get to bake them I said,   "Thanks..they're yummy"

Continuing..."But next time use parchment paper when you bake--it keeps the edges from getting too browned"

Brent rolls eyes.

Ok, maybe deserved, I know.

So, here's the recipe if you didn't get it from the link.

Only thing Brent changed was he threw a couple of butterscotch chips in there because he HATES that I have 2 half opened bags of them in the pantry.

Yummy Mummy's Peanut Butter Chia Seed Chocolate Chip Cookies

makes about 12 

1 1/2 cups rolled oats
1 teaspoon baking powder
1/2 cup all purpose or gluten-free flour
1 1/2 Tablespoons chia seeds
1/4 cup butter, room temperature
1/2 cup brown sugar
3/4 cup peanut butter
2 eggs
1 teaspoon vanilla
1/2 cup dark or semisweet chocolate chunks or chips 
Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper. 

In a medium bowl, whisk together oats, baking powder, flour, and chia seeds. Set aside.
In the bowl of an electric mixer, beat butter with sugar until creamy. Add peanut butter, eggs, and vanilla. Slowly stir in oat mixture to combine. Stir in chocolate chips. 
Place heaping tablespoons of dough onto cookie sheet. Press dough into balls with hands, as dough will be crumbly. Bake 12 minutes. Cool.

Let's all sing it together now: "Ch-Ch-Chi Chia!!"

Keen--what? Quinoa!

Last night, we had a visit from our good friends from Santa Barbara who have moved on down to good ole' almost always sunny San Diego 


(morning temp today =35 WITH FROST on the ground) WTF!


Anyway, I had made this yummy dish for dinner and I offered them some.


"It's Quinoa" I explained.


SB Hubby to me: "Keen-what?"


Me fumbling over my words to SB Hubby: "Quinoa---ummm,..it's a grain...I think...and it's really high in protein...and..it's super healthy for you"


Note to self: Next time, when trying to convince someone to try something new to eat, be a little more sure of what your talking about.




So, I did a little reading up on Quinoa in hopes to strengthen what I did know about this little guy (pronounced:KEEN-wa)




Here are some highlights:


1) Quinoa is an amino acid-rich (protein) seed that has a fluffy, creamy, slightly crunchy texture and somewhat nutty flavor when cooked.

2) Often considered a grain, it's actually a relative of Swiss chard and spinach--

-Wow, i definitely didn't know that.

3) It is an ancient grain, once considered "the gold of the Incas" who recognized it's value after increasing the stamina of its warriors.

-awesome, combined with my double espresso regimen , I WILL BE super-mom tomorrow.

4) Not only is it high in protein, it is a COMPLETE protein source, providing all 9 essential amino acids.

--so all you vegetarians out there, this is really important for you!

5)Quinoa is a very good source of magnesium, the mineral that relaxes blood vessels.

Thus, if you get migraines, 

(BRENT GAYLORD ARE YOU READING THIS???),

increasing your intake of magnesium has been shown to reduce the frequency of headache episodes reported by migraine sufferers.

6)Also, low levels of magnesium are associated with increased rates of hypertension, ischemic heart disease, and heart arrhythmias--so the high magnesium in Quinoa also provides yet another way to help with cardiovascular issues

Now, considering that Brent gets migraines on average 2-3 times a month, and as we all know, had open heart surgery this past June...

I'm all about Quinoa.

Quinoa is our friend.

Don't be scared.

Trader Joes has it...or Sprouts...or Whole Foods...or even your normal grocery store SHOULD have it.

Here's the iPHone photo

(that's my disclaimer for not having fancy, high quality photos like other blogs)

 from last night, which you've already seen if you've been on my FB page...

We had the Quinoa as our main dish...and I served it with a side of Thai-Vegetable Gyozas....from Trader Joes....These (on the bottom left)

Butternut Squash With Quinoa, Spinach and Toasted Pine Nuts

1 tablespoon olive oil

2 cloves garlic, minced
1 medium leek, white and light green parts only, cleaned and thinly sliced
2 cups reduced-sodium vegetable broth
2 cups peeled and diced butternut squash
1 cup quinoa
1/3 cup golden raisins (I only had the "normal" black ones, so I went with that)
2 cups baby spinach
2 tablespoons toasted pine nuts---or, more!! I added about 1/4 cup--glad I did

Heat the oil in a large saucepan over medium-high heat. Add the garlic and leeks and cook, stirring occasionally, until softened, about 5 minutes. Add the broth, squash, quinoa and raisins and bring to a boil. Reduce the heat and simmer, covered, until the liquid is absorbed and the squash and quinoa are tender, 15 to 20 minutes. Gently stir in the spinach and cook until it just begins to wilt, 2 to 3 minutes. Remove from the heat. Sprinkle with the pine nuts.

The toasted pine nuts and the raisins added a lot to this dish---so don't skip them. 

And remember to buy organic raisins...i don't buy everything organic (I wish I could, but I also need a roof over my head) but there are few things that I feel strongly about...raisins are one of those things.

Brent loved it so much, he wanted to take the leftovers for lunch today.

One Lonely Leftover Squash--What to do??

So, what did YOU do on your day off?

I sat in the dentist chair for 2 hours, attempting to meditate about what to make with my one lonely leftover butternut squash..

.... as she poked, prodded and cracked open my tooth, explaining to me that the reason why my filling cracked was MY fault because I grind my teeth.

Whatever. Fix it right the first time, I say!

Fun Morning.

Pinterest had a nice recipe for Butternut Squash Rice Pilaf which I still want to make....but I decided to make yummy and healthy Butternut Squash Rolls.

This is a bit of a "Sneaky Chef" recipe, using pureed vegetables, though the recipe I used was from Allrecipes.com

These rolls are delicious--not too sweet--..and a fun way to use a lonely leftover butternut squash---or all of you moms out there..if you've made got leftover butternut squash homemade puree in your freezer, pull out a cup for the recipe!

Here's how they looked after cooking:

 Here's my "helper" sampling some left over puree:

Now, before I get to the recipe, truth be told:

I LOVE butternut squash, and I could have used more of a butternut squash taste in the rolls..

 They are DELICIOUS, don't get me wrong, but I wanted more of a BANG! There's the squash! When I tasted them. 

It was more of a "Wow, these are nice" when I tasted them.

However, I still wanted to pass along the recipe, because if you have any picky eater kids...or husbands...you may want to give these a try.

Super yummy warmed with some butter...and dare I say it?

A little cinnamon sugar on the butter...just a dusting...

Don't judge!

They HAVE WHOLE WHEAT FLOUR and a WHOLE SQUASH in them....they are STILL HEALTHY.

Butternut Squash Yeast Rolls

1 TBS active dry yeast

1/4 cup warm water (105 degrees to 115)

1 teaspoon sugar

2/3 cup warm fat free milk 

(I used 2% because that's what I had)--105-115 degrees (um, I microwaved my milk for 30 seconds and called it good)

1 cup mashed, cooked butternut squash (1 decent sized squash, cubed, and boiled till soft, then I pureed it in my Cusinart yields a little over a cup)

1/3 cup butter, melted

1/3 cup packed brown sugar

1 teaspoon salt

2 cups whole wheat flour

2 cups all-purpose flour

1) In mixing bowl, dissolve yeast in warm water. Add sugar, let stand for 5 minutes

2)Stir in milk, squash, butter, brown sugar and salt

3)Add whole wheat flour, beat on medium speed for 2 minutes.

4)Stir in enough all purpose flour to form a soft dough.

5)Turn onto floured surface; knead until smooth and elastic, about 10 minutes (um, yeah, so I just used my hook attachment on my Kitchen-aid for ten minutes on medium speed).

6)Place in a bowl coated with nonstick cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour

(what I do is I turn on my oven to 200 degrees..then I turn it off and then let the dough rise in the warm (NOT ON) oven)

7)Punch dough down and turn onto a floured surface; divide into 20 pieces.

8) Shape each piece into a ball

9) Place 2 in apart on baking sheet lined with parchment paper

10)Cover and let rise again for 45 min (same thing--warm oven trick)

11) Bake at 400 degrees for 11-13 minutes or until golden brown.

12) Remove from pans to a wire rack.

Enjoy with a nice dinner or as a snack...as Grant just ate 2 of them while I am typing this.

merlot a few nights ago..now for the Chard...green that is..

Ok, NOW we are getting into "hippie" territory for all of you hippie-phobes who have yet to make the granola from the other day.


Be prepared to go out of you comfort zone for this one.


I made a side of Sauteed Green Chard for dinner last night to compliment my Kentucky pork chops.


I know you are all thinking: "Wait!! I want the pork chops recipe instead of the damn leafy green hippie chard recipe"


Sorry, No can do.
It was a Dream Dinners item.  


Now,We can go on and on about Dream Dinners pros/cons. 
Here's my 2 sentence (ok, maybe 4 sentence) overall feeling.

I work full time and I drop AND pick up the kids..and I make dinners..and I do laundry...and I clean the house...and the trim the rose bushes....wait, this should be for another blog...point is. I'm crazy busy...or just crazy?


--side story: I was getting Grant dressed for bed before I ran off to Bikram yoga the other day. Here's our conversation:


Grant to me: "Mom, why are you going to yoga?"


me to G: "Because I like it"


Puzzled at my answer, he replies: "Dad told Miss Kathleen(our neighbor and dear friend) going to yoga makes you crazy.'


Laughing, I tell him: "Oh, Dad probably said that going to yoga makes me LESS crazy."


Getting back to that point: I have a VERY small window of time when I get home before my kids are starring into the pantry looking for a "snack", which, inevitably, ruins whatever dinner I attempt to make. Dream dinners brings variety into my menu and it's totally convenient and IS better than any frozen Beratolli (sp?) "quick meal".  I use it to supplement our dinners...and I don't think it's any more expensive that going to the grocery store to make the same item. May even be less. 


Enough about that.
Here's what they looked like (picture from Dream Dinners)





At the moment when I was assembling the pork chops during the Dream Dinners session, I was thinking that I probably could remember the recipe; however....there seems to be a short in my super-mom memory recall function as of late and I have absolutely no idea. 


There was a dry rub, and then a wet sauce.


Perhaps next time I'll snap a picture of the recipe with my phone....


Damn! Why is Hindsight always 20/20?




And, I"ll just tell you. They were FANTASTIC. Had a little kick




So now for the Chard:


For those unfamiliar with Chard let's learn a few things together:



1) it's classified by the color of it's stalk:
white, red, green, or rainbow (combo of all 3)


2) The smaller the leaves, the sweeter the taste (mine were HUGE--ugh oh)


3) Can be stored in the refrigerator for 3 days in a bag.


4) Small leaves can be cooked with the stems attached. Larger leaves should be separated from the stems, which should be given a few minutes’ head start when cooking. 


5) Chard can be stirred into stews and soups, blanched, or sautéed.




I thought I wanted to sautee it...but didn't know exactly what to do with it...
I'm looked up a quick recipe on my Iphone app (allrecipes.com) and found this one


I mean, it had bacon in it, so that would:


A) make it"less hippie" for Brent
B) Guarantee that it would be good


Now for the recipe:




Sauteed Green Chard


4 slices of bacon, chopped
2 TBS butter
3 TBS fresh lemon juice
1/2 tea garlic paste
1 bunch Swiss chard, stems removed and leaves cut into 1 -nch pieces
salt and pepper to taste




1) Heat Skillet over medium heat
2) Place chopped bacon in the skillet and cook 


Note: I drained fat from the bacon and added a little chicken broth--maybe 1/3 cup?)
3) Melt butter in skillet
4) Add the swiss chard to butter mixture
5) When leaves begin to wilt, place a cover on the skillet
6) Cook covered for about 4 minutes covered
7) Stir swiss chard and salt and pepper to taste






It was good!!! Actually, It was really good.
I'm totally going to start cooking with it!!!


Serve with pork chops (and I made roasted fingerling potatoes)


And you MUST


Pour a Chard with your Chard.

Soup Confessional

It was a busy day. I had made my cheesey wontons for an afternoon playdate, 3 loaves of my grandmothers banana bread 
(if you ask me nicely I'll give you her recipe),
 and I was prepping the butternut squash and brussels sprouts for the lasagna (I'll get to the recipe),
 but first I must confess: 


I didn't feel like making dinner that night. 

Especially after the following conversation with Gwen regarding her lunch (pronounced: "yunch"):


Here's how it went down:




While pointing her Pinkalicious manicured finger into her palm: 


---side note: why is it that my 2.5 year old has manicured nails while mine look like something out of The Adams Family Reunion?


Continuing...


"Mom, I yike chicken nugget.....mac and cheese, soup....ummm..and crackers--THATS ENOUGH!!!"


Knowing full well she DESPISES anything that remotely resembles a sandwich--of any sorts--
---no PB and J's--no turkey--not even a cheese sandwich for God's sake---


I probe a bit deeper...


              Side note:  Now, Brent would accuse me of "pushing her buttons"..but in the deep confessional that is the crux of this blog, it IS one my strengths and I have to admit, I like the adrenaline rush of button....let's call it... "tapping".




Me to Gwen: "So, let me get this straight, you don't want a sandwich in your lunch on Monday?"


At this point, I see glimpses of the future teenage years and for a moment, I slightly regret the question to which I already knew the answer as her face turns red and she screams:


"I TOLD you.... I do not YIKE sandwiches...I YIKE:
 chicken nugget (notice it's singular).....
 mac and cheese,
 soup...and  (always stumbling on the last one)......and ..
 crackers--THAT'S ENOUGH!!!"


Wow. 2.5 year old tirades can be slightly amusing, but I was too tired to be amused and I freaked.


Inner monologue: "Oh, you like soup, hmmm?? Ok, WELL SOUP YOU'LL GET FOR DINNER THEN---and THAT'S IT....and I know EXACTLY what SOUP YOU'LL GET.."




Back to the confession: Dare I say it? Will you all think differently of me? Do I care? 
Maybe. But here it is:


I opened a CAN (not even the less sodium Healthy Choice)....straight up, Cambell's vegetable noodle soup.


They've never had it before.


Gwen looked the at slightly green peas and perfectly cut cubes of almost potatoes floating in a sea of sodium drenched tomato broth and cried:

"I don't yike this soup"


Grant was intrigued by the letters after he found a "G-R-A-N-T" and took a bite which quickly was spit back into the bowl.


I mean, how could I blame them??? They are used to my homemade soups and here I was, the mean, overworked, overtired, and slighly pissed off mom trying to feed them canned gross-ness.


But I gathered my emotions and sternly said, "Eat it, or you're not eating dinner tonight because I"m not making anything else.


Even when I'm taking a short cut... I REFUSE to be a short order cook. They eat what I give them, or they don't eat.


So, they chose not to eat dinner and I scooted them off to bath and they went to bed.




Now, HOW ON EARTH am I going to convince the to taste the lasagna for Monday night??? 










Butternut Squash Brussel Sprout Lasagna


This recipe was found on a blog of a Santa Barbara mom that I read frequently: Yummy Mummy  


Truth is, I had made 2 "normal" lasganas for Christmas Eve dinner--which required about 3 pots of sauce which took me about a total of 30 hours of simmering...and I am just plain sick of red sauce.. 


Total.Tomato.Overload. 
I decided to give this recipe a try
I roasted the vegetables and assembled the lasagna on Sunday night and when I came home from work Monday night, I just popped it in the oven






Brussels Sprout and Butternut Squash Lasagna  from Yummy Mummy

and I'm going to show you her photo too:

serves 6  
3 cups quartered Brussels sprouts
3 cups diced butternut squash
1 Tablespoon butter
1 shallot, chopped 
6 fresh sage leaves, chopped
1 egg
15 oz ricotta cheese
1/2 cup grated Parmesan cheese, plus 1/4 cup for topping 
1/2 teaspoon freshly grated nutmeg
7 oz fresh pesto sauce (I used Costco's)
8 oz fresh mozzarella cheese, drained of water and sliced  
lasagna noodles (Fresh lasagna sheets or cooked. "No boil" does not work well in this recipe)


Preheat oven to 400 degrees F. Place Brussels sprouts and butternut squash on a large rimed baking sheet. Drizzle with extra virgin olive oil and toss to coat. Sprinkle with a pinch of salt and pepper. Roast until lightly browned in parts and tender, about 15 minutes. 


Melt butter in a saute pan over medium heat. Cook shallots and sage until tender. Add to Brussels sprouts and squash, tossing to combine. 


In a medium bowl, stir together egg, ricotta, Parmesan, and nutmeg. 


Spread a thin layer of pesto over bottom of a 11 x 7 inch baking dish. Cover with one layer of noodles. Spoon half the vegetable mixture over pasta. Spread half the ricotta mixture over the vegetables. Cover with 1/2 the mozzarella slices. Top with a second layer of lasagna noodles and spread pesto over. Top with remaining vegetables, ricotta, third layer of noodles, and pesto. Top with remaining mozzarella slices and 1/4 cup Parmesan. Bake at 350 degrees F for 40 minutes or until bubbly.






It was out of this world good. Thank you Yummy Mummy
I know you are all wondering:


So? How did the kids like it?  


Gwen, of course, REFUSED to touch it..


...so I prepared myself for another night of staving my kids by not cooking exactly what they wanted. Pour wine.


Grant, I spoon fed. 
Painful and ridiculous. Pour wine to help ease the reality that i'm spoon feeding my 4.5 year old because I don't want him to starve.


BUT he ate ALL of it...and, by the second bite, he was not complaining and I actually think he liked it.


Fast forward until bed time. I'm holding Gwen and take her into the kitchen 
for her sippy cup of water and I notice she looks at the plate of untouched lasagna.

Me to Gwen:  "Do you want to try it now?"


Gwen to me: "Mmm..hmmm"


So we sit down together and I start by giving her a noodle with the cheese.
Success.


Gwen to me: "Can I try the carrot?"

Inner monologue: Call it whatever the hell you want if you eat it

She proceeds to eat EVERY SINGLE cube of the butternut squash and gobbles up the rest of the lasagna.






Lesson learned:


Stand firm with not being a short order cook. If they are hungry enough, they WILL eat it....and...they might even YIKE it. 


Pour wine (and I recommend a nice, crisp, Sauvignon Blanc with the lasagna).