Today was a very good day for Living Like Martha.
Food & Recipes
I started the day with an omelet with herbs and cheese. Since watching Martha make an omelet on the show many months ago, I have perfected the omelet.
For lunch I have a Avocado, Tomato and Cheddar Cheese Panini. Martha has talked about the virtues of Avocados before.
For dinner I had Butternut Squash Quesdilla with Red Peppers and Cheddar and Monterrey Jack Cheese. This is a great dish I modified from a recipe I found somewhere. And it is easy to make. Today I'll share my recipe:
Ingredients:
1 Butternut Squash (medium), peeled and diced
1/2 large sweet onion, sliced and quartered
6 whole large cloves of garlic
Chipolte Powder or Flakes
Olive Oil
1 cup cheddar cheese
1 cup Monterrey jack cheese
1 red pepper, diced
4 large tortillas
Preheat oven to 400 degrees.
Place squash, onion and garlic is a 9x13 baking dish. Coat the vegetables with a small amount of olive oil and sprinkle with chipolte power. Back for about 30 minutes until the squash is soft.
Next put the squash, onions and garlic into a food processor. Process till smooth.
Spread 1/4 of the filling onto half of each tortilla. Top with red pepper and cheeses. Fold tortilla in half.
Then spray the quesdillas with a little olive oil on both sides and place on a preheated grill. Grill until the cheese is melted and the tortilla is toasty.
See pictures.
Daily Reading
For reading tonight I will read the Basics chapter in "Martha Stewart's Cooking School"
Projects
My organizing project for the day -- my pantry! It's amazing how much space there is when it is properly organized. Will have to post a picture.
Food & Recipes
I started the day with an omelet with herbs and cheese. Since watching Martha make an omelet on the show many months ago, I have perfected the omelet.
For lunch I have a Avocado, Tomato and Cheddar Cheese Panini. Martha has talked about the virtues of Avocados before.
For dinner I had Butternut Squash Quesdilla with Red Peppers and Cheddar and Monterrey Jack Cheese. This is a great dish I modified from a recipe I found somewhere. And it is easy to make. Today I'll share my recipe:
Ingredients:
1 Butternut Squash (medium), peeled and diced
1/2 large sweet onion, sliced and quartered
6 whole large cloves of garlic
Chipolte Powder or Flakes
Olive Oil
1 cup cheddar cheese
1 cup Monterrey jack cheese
1 red pepper, diced
4 large tortillas
Preheat oven to 400 degrees.
Place squash, onion and garlic is a 9x13 baking dish. Coat the vegetables with a small amount of olive oil and sprinkle with chipolte power. Back for about 30 minutes until the squash is soft.
Next put the squash, onions and garlic into a food processor. Process till smooth.
Spread 1/4 of the filling onto half of each tortilla. Top with red pepper and cheeses. Fold tortilla in half.
Then spray the quesdillas with a little olive oil on both sides and place on a preheated grill. Grill until the cheese is melted and the tortilla is toasty.
See pictures.
Daily Reading
For reading tonight I will read the Basics chapter in "Martha Stewart's Cooking School"
Projects
My organizing project for the day -- my pantry! It's amazing how much space there is when it is properly organized. Will have to post a picture.
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