I Must Love Me Too

If you have neglected yourself,
make a sincere apology to thee.
Gather the "love-me-not-petals" of your life
and start counting "I-must-love-me-too".
In no time at all you have
a beautiful flower blossom within you. ~ Dodinsky Writings

Tuesday, November 16, 2010

Roasted Squash and Mushroom Penne Pasta Recipe

1 large butternut squash cut into cubes

1 large onion, sliced

2 cloves of garlic

1-2 tsp olive oil

2 portobello mushrooms sliced

8 oz cremini mushrooms sliced

8 oz shitake mushrooms sliced

1 cup clean eating mushroom soup, see recipe below

2 fresh sage leaves sliced

1/2 tsp fresh parsley chopped

1/4 tsp nutmeg

Parmesan cheese

1 box gluten free penne pasta


Coat the squash, garlic and onion in olive oil and roast in a preheated 400 degree oven for 30-45 min or until the squash has softened.

Slice mushrooms and saute in pan with a little oil. While those are cooking, cook your pasta and drain.

You can prepare this dish up til this point and finish cooking it later in the day or even the next day.

Mix pasta, mushrooms, squash, garlic, onions, seasonings and mushroom soup. I added the squash around the edges but you can mix it all the way through. Bake in oven for 20 minutes covered, sprinkle with cheese, keep uncovered and bake 10-15 min more.


Clean Eating Cream Of Mushroom Soup
(Makes 6 servings)

This can be frozen-a great time-saver

1 lb. mushrooms (whatever type you enjoy most)
4 cups chicken broth (no sugar added, low sodium is good. Home made is best)
2 tsp. olive oil
1/4 cup gluten-free flour
1 tbsp. balsamic vinegar
2 cups non-fat milk or unsweetened almond milk


For this recipe, you will need:

  • 1 large soup pot
  • 1 large frying pan

Step 2 – Saute the mushrooms in the oil. This is a very small amount of oil for one pound of mushrooms. But if you keep the heat low, the mushrooms will release their own moisture and before you know it you’ll have a bunch of water in the pan that won’t allow them to burn. Just get the pan hot over high heat and then immediately turn to low heat. Stir frequently.

Step 3 – When the liquid comes out of the mushrooms, add the balsamic vinegar. Then, the flour, which will soak up all the liquid pretty quickly.

Step 4 – Put the chicken broth into your soup pot. Transfer the mushrooms to the same pot and combine with the broth.

Step 5 – Add milk.

Step 6 – Bring to a boil. Reduce heat and simmer for approximately 10 minutes.

Step 9 – Allow to cool in the pot. If you will be eating this, season to taste with salt and pepper. If you will be using this soup for other recipes, do not add salt at this time.

mushroom soup source: http://www.thegraciouspantry.com/clean-eating-cream-of-mushroom-soup/