So here we are, in the throws of fall, and ready for a new batch of recipes.  This week is going to be wet and cold here in the northwest.  That means, yummy soup and warm winter dishes.  I miss this time of year, only for the food that it brings.  I think I could do without the wet days and nights that come with fall here.
To start us out this week, I think I will go with a little soup and salad.

Kale and Sausage stuffed Acorn Squash with Spinach Salad

Kale and Sausage stuffed Acorn Squash.

1 acorn squash
8 oz sweet italian sausage
2 T oil, olive or coconut oil
1/2 bunch of kale (about 2 cups), trimmed, washed and chopped
6 oz mushrooms, chopped
1/2 onion, diced small
2 cloves of minced garlic
Parmesan cheese

Preparation

Heat oven to 375.  Slice squash in half, lengthwise, then scoop out seeds.  Line a cookie sheet with foil, and spray with non-stick spray.  Place squash, cut side down, then bake 30 minutes.  Remove, flip right side up and prepare filling.  Turn oven heat to broil.
In large saucepan over medium heat, add italian sausage; cook, crumbling as it browns, about 6 minute.  Transfer to a bowl, along with any juices that accumulate.  To same pan, add 2 T oil, then add onion and mushroom, 3 minutes.  Then add garlic, 30 seconds.  Next add kale, stir around to wilt.  Add the juices from sausage to kale mix, cover and let simmer about 1 minute.  Turn off heat; mix in sausage.  Fill squash with sausage and kale mixture.  Then, sprinkle with parmesan cheese and place in oven, 2-4 minutes until parmesan is browned.

Spinach Salad

3 cups baby spinach
2 T feta cheese
2 T sunflower seeds
2 T dried cranberries
1 t dijon mustard
1/8 t salt and pepper, each
2 T balsamic vinegar
1/4 t onion powder
1/2 t garlic
4 T olive oil

In a mason jar, or mini blender; mix together mustard, salt/pepper, vinegar, onion powder, garlic and oil.  In a large bowl place spinach, cheese, seeds and cranberries.  Combine about 1/2 vinaigrette with spinach mixture, just before serving.  Enjoy

Finally a new Weekly Menu

So sorry to everyone...really just Kim, that I haven't been posting.  Anyway, here is this weeks hit list..which was actually really good stuff.

Day 1.  Greek Chicken with home made Na an and Tatziki Sauce.

For the Greek Chicken 

          2 chicken Breasts
          1/2 lemon Juiced
          1 t dried oregano
          3 T olive oil
          1 small container greek yogurt
       Next Step....combine all ingredients in bag to marinate 30 minutes.  Grill chicken 7 minutes per
                          side, or until internal temp reaches 165.  Let sit 10 minutes, then slice on the
                          diagonal.

For the Na an, a traditional indidan flat bread, much like pita

        1 package, or 2 t active dry yeast
        1 t sugar
        1/2 c warm water
        2.5-3 c flour
        1/2 t salt
        1/4 c vegetable oil
        1/3 c plain greek yogurt
        1 large egg
     Next Step.....
             1. In a small bowl, combine yeast, sugar and water.  Stir to dissolve, then let sit for a few minutes, or until it is frothy on top.  Stir in oil, yogurt and egg until even combined.
             2.  In another, medium sized bowl, combine 1 cup flour with salt.  Add the wet ingredients to the flour mixture and stir to combine.  Continue to add flour by the half cup, until you can no longer stir with a spoon, about 1-1.5 cups later.
             3.  Turn the ball of dough onto a well floured surface and knead dough for 3 minutes, adding flour as you go to keep from sticking.  This will bring you to about the 3 total cups, give or take a little.  The dough should be smooth and soft, but not sticky.
            4.  Loosely cover dough and let it rise for about 45 minutes, it should double in size.  Cut into 8 equal slices.
            5.  Heat large skillet, or grill pan over med-high heat.  You can spray lightly, but I have never had a problem with sticking.  Working with one slice at a time, roll out to desired shape...mine are never quite round, but the shape is not a problem, just roll it out and slap it immediately onto hot pan.  Bubbles, big and small, will for on surface.  Flip dough when it is a golden brown on bottom.  This only takes a minute or two on each side.
    Note.....this is great for kids, the shape doesn't matter and they love to roll out the dough.  It is best to get it to about 1/4 inch thick, but don't be too precise.  We even cut out shapes sometimes, like a cookie.  It all tastes great, no matter how it looks.  The trick to the most bubbles is to get it to the pan as soon as it is rolled out, don't pre-roll them, just do it as you go.

For the Tatziki Sauce.

        2 small containers of plain greek yogurt.
       1 t garlic
       1/2 lemon juiced
       1 t white wine vinegar
       1/2 cucumber, seeded and shredded or finely diced.
       small amount of salt and pepper
   Combine all ingredients and let it set for about 30 minutes for the best flavor

Last Step...Dinner Service.  

        We eat this family style, just set out lots of little things to pile on the bread.  Here are our
         favorite.
      Greek Chicken, hummus (store bought), kalimata olives, sliced cucumber, slice grape tomatoes,
         feta cheese and tatziki Sauce...

Day 2. Mozzarella stuffed Meatballs with pasta       and marinara sauce.

       For the Meatballs

           1 lb ground beef or turkey, I used turkey
           1 cup seasoned bread crumbs
           2 eggs
           1 T Italian seasoning
           2 t garlic
           1 t onion powder
           1/2 t each of salt and pepper
           8-10, 1 inch cubes of mozzarella...or the small mozzarella balls in the deli section work nice

           Next Step...Combine all ingredients, minus the cheese.  Using hands, build 10-12 meatballs,
                             leaving a divot in the center for the cheese.  Place cheese inside divot, then use a
                             little extra meat mixture to seal up the edge.  No cheese should be showing
                             through.  Place formed meatballs on greased tray and place in oven at 350, for
                             about 25-35 minutes (depending on the size of the meatballs).  Some cheese will
                             melt out of the meatballs during cooking, don't worry, it's a sturdy cheese so it stays
                            with it in the end.  Serve with Pasta, and Marinara or Alfredo Sauce.

       For the Simple Marinara

            1 can Stewed, Italian style, tomatoes
            1 T Italian seasoning
            1 t onion powder
            2 t garlic
            1 T olive oil
 
            Next Step.......Place all ingredients in small sauce pan and bring to a simmer.  Let simmer for
                                20 minutes, while meatballs cook.  Turn off heat and using an immersion blender,
                                or transfer to a little blender, BLEND sauce to smooth it out.  Done..this also          
                                works super as a pizza sauce.