Nature’s Pride Honey Butternut n’ Goat Cheese Bread Pudding


I’m happy to introduce my tasty Nature’s Pride bread recipe for Foodbuzz. I created this tasty dish last night…September has me yearning for hearty meals and I thought this butternut squash bread pudding would be a great way to get you in the mood for Fall…the leaves turning…the pumpkins and corn stalks appearing…

I opted for a slight variation on the basic bread pudding, as I decided to include some extra fiber and nutrients in the Rainbow Swiss Chard, ground flax seeds and ground almonds which add a nice subtle yet extraordinary flavor to this sweet butternut squash.  I also used almond milk, which has a nice n’ sweet taste yet is not to heavy to weigh down the pudding base.  And why not top it off with a bit of goat cheese?  You simply can’t go wrong with this recipe..it’s sure to please a crowd and tastes great every time…

Happy Fall!


Ingredients

  • 3 lbs. butternut squash, peeled, seeded and cut into 1-inch cubes
  • 4 Tbsp. olive oil
  • 2 tsp. sea salt
  • 1 tsp. chili powder
  • 2 Tbsp. ground flax seeds
  • ¼ cup blanched almonds, finely ground
  • 6 eggs
  • 2  ½ cups almond milk
  • 5 Tbsp. white balsamic vinegar
  • 2 Tbsp. spicy mustard
  • 10 pieces Nature’s Pride Soft Honey Wheat bread, torn into 1-inch pieces (about 10 cups)
  • ¾ cup shallots, chopped
  • 1 lb. Rainbow Swiss Chard, chopped
  • 1 cup goat cheese
  • 2 Tbsp. fresh basil, finely chopped

Directions

  • Preheat oven to 400°F.
  • Gently toss squash with 2 Tbsp. olive oil; set on a baking sheet. Sprinkle with sea salt, chili powder, ground flax seeds and ground almonds; bake until squash is tender approximately 25-30 minutes.
  • In a large mixing bowl, whisk eggs. Add almond milk, balsamic vinegar, mustard, and a sprinkle of sea salt; whisk to blend. Add Nature’s Pride Soft Honey Wheat bread pieces; gently fold into egg mixture. Set aside for 40 minutes, stirring occasionally.
  • Meanwhile, heat 2 Tbsp. oil in large pot over medium-high heat. Add shallots and sauté until soft, approximately about 5 minutes. Add Rainbow Swiss Chard; cover and cook 2 minutes. Uncover and stir until Swiss Chard is wilted, approximately 5 minutes.
  • Reduce oven temperature to 350°F. Prepare a baking dish with nonstick baking spray. Transfer half of bread from egg mixture to the prepared baking dish, arranging to cover most of dish. Spoon half of Swiss Chard over bread. Spoon half of squash over bread and Swiss Chard; sprinkle with half of the goat cheese. Repeat with remaining bread, Swiss Chard, squash, and goat cheese. Pour remaining egg mixture over bread pudding.
  • Cover bread pudding with foil. Bake for 25 minutes. Remove foil; bake uncovered until custard is set and bread feels springy to touch, approximately 25 more minutes.
  • Preheat broiler; broil pudding for 2 minutes.  Remove from broiler and sprinkle with fresh basil.  Cool and serve.
  • Enjoy!
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Cranberry Butternut Squash Soup

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O, the excitement of my new kitchen continues…I’ve been busy whipping up hearty harvest recipes this week and last night I created a savory butternut squash soup with an extra kick of fresh cranberries from the local market.

This tasty winter squash is quite similar to a pumpkin, yet it has more of a nutty, sweet bite.  Not only is butternut squash deliciously hearty, it’s a nutritional powerhouse full of vitamin A (beta-carotene), vitamin C, potassium, thiamine, vitamin B6, calcium, niacin and three hefty grams of fiber per cup.

My butternut squash soup is quick and easy to whip up; simply seed and cube the squash, add it to the spices, cranberries, flax seeds and harvest root veggies,; simmer, then transfer into your handy-dandy blender and puree until smooth.  As in this recipe, I often choose incorporate ground flax seeds, which add an additional nutty flavor and are a great thickener for my soups and stews.

Ingredients

  • 1 butternut squash
  • 1 medium onion, chopped
  • ½ cup cranberries
  • 2 large carrots, shredded
  • 2 large parsnips, shredded
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 2 Tbsp. rosemary, finely crushed
  • ½ tsp. cinnamon
  • ½ tsp. curry powder
  • ¼ tsp. cumin
  • 2 Tbsp. ground flax seeds
  • Sea salt and crushed white pepper, to taste
  • Toppings: Greek plain yogurt and fresh basil leaves

Directions

  • Seed and cube the butternut squash.
  • In a large pot, combine chicken broth along with cranberries and root veggies: onion, carrots, parsnips and garlic.   Add cinnamon, curry powder, cumin, ground flax seeds and sea salt and crushed white pepper; cook over medium heat for 30-40 minutes or until squash is tender.
  • Lower heat to a simmer; cook for an additional 15-20 minutes.
  • Transfer soup mixture to a blender; puree until smooth.
  • Serve warm with a dollop of Greek yogurt and freshly chopped basil leaves.
  • Enjoy.

Here are a few news clips in the Nutrition/Health field that I’ve come across within the last week and thought I’d share with all of you:

Food Cos. Dropping Smart Choices Labeling

Loose Weight By Eating More

Are Artificial Sweeteners Really That Bad For You?

Tighter Belts Mean Thicker Waists

Eating a Rainbow of Colors

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By now, we’ve all heard, “Eat your Veggies”, well there’s a whole rainbow out there of amazing produce known as Superfoods.  Incorporating these babies into your daily diet can fight cancer, improve your memory, and keep those nasty colds away.  So, what are these superfoods that everyone is talking about?

Superfoods are fruits and veggies that are full of antioxidants.  It’s easy to incorporate their rainbow variety into your diet; simply mix n’ match various colors for a plate that is not only pleasing to the eye, but your stomach, as well. 

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Yellow and Orange

  • Oranges
  • Cantaloupe
  • Butternut Squash
  • Sweet Potatoes
  • Corn
  • Carrots
  • Apricots
  • Our yellow and orange fruits and veggies are packed with antioxidants that boost our immune systems and provide a nice, big dose of Vitamin C.  Moreover, eating fruits and veggies of these colors help ward off age-related eye disease.  I personally love cooking Butternut Squash and making my Butternut Squash Fries, which can be prepared in minutes and popped into the oven.  Another easy way to incorporate these colors into your diet is combining the above fruits into a smoothie.

    Green

    • Avocados
    • Asparagus
    • Cucumbers
    • Leafy Greens
    • Green Peppers
    • Spinach
    • Broccoli

    These greens help relieve the effects of serious eye ailments such as cataracts and macular degeneration.  Moreover, they help clear the arteries that keep blood flowing to your brain.  My favorite way to incorporate greens into my meals is sauteing spinach and collard greens with garlic and pine nuts.

    Tan and White

    • Parsnips
    • Turnips
    • Cauliflower
    • Onions
    • Mushrooms
    • Bananas
    • Garlic

    These guys  may not have a lotta color to them, however, they pack a serious antioxidant punch with phytonutrients that help protect the heart and fight cancer.  My favorite way to eat the “whites and tans” is to roast parsnips in the oven with a sprinkle of cinnamon and chili powder.

    Blue and Purple

    • Blueberries
    • Raisins
    • Purple Grapes
    • Purple Potatoes
    • Eggplant

    These blue food friends supply us with a healthy dose of antioxidants, which are beneficial for memory and motor function.  I personally love to cook Eggplant Parm–(the gluten free/dairy free way), of course.

    Red

    • Tomatoes
    • Cherries
    • Strawberries
    • Watermelon
    • Radicchio

    Red fruits and veggies contain lycopene and flavonoids are important antioxidants to help fight diseases and various cancers.  Try a rice dish with garlic, pine nuts, olive oil, and tomatoes.

    What’s your favorite way to incorporate a rainbow into your daily diet?

    Butternut Squash “Fries” #2

    This is another recipe for my Butternut Squash Fries.  They are wonderful and pair well as a side dish for any meal.

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    Ingredients

    • 1 Butternut Squash
    • Herbs/Spices of Choice
      (Cinnamon-Sweetness)
      (Fresh Ground Pepper, Fresh Garlic, Chili Powder-Spicy)

    Directions

    • Preheat oven to 425 degrees
    • Cut squash into french fry shapes using a knife or fry cutter
    • Place fries into a large ziplock bag
    • Sprinkle your choice of herbs/spices into bag
    • Seal the bag and shake well until all fries are completely coated
    • Spread fries onto a baking sheet lined with foil (spray foil with olive oil)
    • Bake for 30 minutes for soft fries.  40-45 minutes for extra crispy fries.
    • Enjoy! Serve with organic Ketchup if you wish.