Dalacarlia Horse Glasses

Since we have staff members from Sweden we have to post these. Who doesn't love Swedish design?

Brett and Crystal Shop

So true!

Pumpkin Pasta

An upcoming recipe in our menu. No, we haven’t gotten tired of pumpkin yet. It’s too good and too healthy to get tired of!

Ingredients

• 1 pkg whole-grain pasta
• 1 lb lean ground chicken
• 1 small onion
• 1 clove garlic
• 1 large carrot
• 1 Roma tomato, chopped into small chunks
• 1 small zucchini
• 6 oz  of roasted red pepper
• 15 oz pumpkin purée
• 1 ¼ cup pasta sauce
• 1 tbsp low-fat plain cream cheese 

Directions

1. Finely chop the onion, garlic, tomato and zucchini and set aside.
2. Shred the carrot finely and set aside.
3. Drain the roasted red peppers and chop them. Set aside.
4. Cook pasta according to package directions (undercook it slightly as it will continue to cook a bit in the sauce).
5. Meanwhile, in a skillet over medium heat, cook the chicken until done. Drain any fat, return pan with chicken to stove and add onion and garlic. Sauté chicken mixture until onions is translucent. Add carrot, tomato and zucchini and sauté for about 3 to 5 minutes, until tender.
6. Add red pepper, pumpkin purée and pasta sauce (if mixture is too thick, add a bit of water). Cover and simmer for 7 to 10 minutes, until zucchini is soft. Add cream cheese, then turn off heat and let cream cheese melt.
7. Add pasta and mix, cover and let stand for 2 minutes.

Enjoy!

Table Manner Napkins

A parent will take all the help they can get. Love these!

customburpcloths

Stellibell cooking tips

When chopping herbs, toss a little salt onto the cutting board; it will keep the herbs from flying around.

Almond & Banana Smoothie

 

A great breakfast smoothie or to be served as an afternoon snack.

Ingredients

• 1 cup whole blanched almonds
• 2 ½ cups milk
• 2 ripe bananas
• 1 tsp natural vanilla extract
• Ground cinnamon

Directions

1. Cut the banana into chunks.
2. Put the almonds into a food processor or blender and process until very finely chopped.
3. Add the milk, bananas and vanilla extract and blend until smooth and creamy.
4. Pour into serving glasses and sprinkle some cinnamon on top.

Enjoy!

Stellibell cooking tips

Store spices in a cool and dark place. Many people store their spices above the stove which is not ideal. Humidity, light and heat will cause herbs and spices to lose their flavor quickly.

So true!

Pork with Squash and Apples

We are in planning mode today. What do you think about this one?

Ingredients

• 1 tsp grounded nutmeg
• 1 ½ tsp minced garlic (about 2 large cloves)
• 2 tbsp chopped fresh sage
• 1 ½ pound pork tenderloin
• Salt and pepper to taste
• 1 butternut squash
• 2 cooking apples
• 1 medium red onion
• 1 tbsp honey mustard
• 1 sprig rosemary
• 5 tbsp unsalted butter, cut into pieces

Directions

1. Preheat the oven to 425° degrees.
2. Trim the fat from the pork.
3. Mince the garlic and put aside.
4. Mix the nutmeg, 1 tsp of the garlic and the sage in a bowl. Rub it over the pork and season with a pinch of salt and pepper and set aside.
5. Toss the squash, apples, onion, the remaining ½ tsp garlic, the honey mustard, and salt and pepper to taste in a bowl.
6. Spread the mixture out on a long sheet of foil. Add the rosemary and 3 tbsp butter, then bring the ends of the foil together and crimp to seal into a packet.
7. Place the packet on a baking sheet and roast on the upper rack in the oven until tender, 30 to 35 minutes. Poke holes in the packet to release steam.
8. Meanwhile, heat a large pan over medium-high heat.
9. Add the remaining 2 tbsp butter, and then brown the pork on all sides, about 8 minutes.
10. Add 2 tbsp water and scrape up any browned bits from the pan, then transfer the pork and sauce to an oven-safe pan.
11. Place the pan on the lower oven rack and roast until a thermometer registers 150°, about 15 minutes. Transfer the pork to a cutting board and let rest for 5 minutes.
12. Return the cooking pan to medium heat. Add ½ cup water, scrape up any browned bits and simmer about 2 minutes. Slice the pork and drizzle with the pan juices. Serve with the squash and apples.

Enjoy!