Last month I changed my tune and actually purchased the magazine. Why? Because it had twenty fresh and easy dinners -- one month of easy and healthy meals. WIN! Knowing that the October Unprocessed challenge was coming (this was in September), I shelled out the 5 bucks for the magazine.
Yes, I think about spending five bucks. I am cheap like that.
Anyway, the point is that I finally tried some of the recipes this week. Two, actually, and I am planning on another one tomorrow. I thought I would be all over this magazine for the month, but mostly I have been cooking things I already know how to make, but learning how to make it all unprocessed -- like tacos with my homemade tortillas or soup with with made from scratch vegetable stock. And I have been baking, a lot. But finally, a new recipe!
It was worth the wait.
Before we go on, two things:
- If you want to smell something good, go cut some sage with your kitchen shears. WOW. I have never actually smelled fresh sage before. WOW again.
- When I googled "how to chop butternut squash" the link I found said, "Once you figure out how easy it is to cut up butternut squash you will want to use this versatile vegetable again and again." Um, once I figure out how easy it is? If easy means a stabbed finger, a bruised toe, and butternut squash all over my kitchen, then sure... EASY. (I think I need to read the directions again.)
I had never heard of Fontina cheese before. I am a simple girl, really. I know my cheddar, jack, and colby. Now I have added to my cheese vocabulary.
The tortellini you see below is not homemade. However, I found one that was preservative free (hip hip horray for Trader Joe's!) and with all ingredients I own, meaning it fits the qualifications for the October Unprocessed challenge.
(Out of curiosity, I checked out the "fresh" tortellini being sold at my local Lucky, under a brand name we all know. LOADED with things I do not have in my kitchen nor can I pronounce. And more expensive, too.)
In true Real Simple fashion, this took about 10 minutes of my time, 35 minutes from start to finish.
- Heat oven to 450° F. On 2 rimmed baking sheets, toss the squash and mushrooms with the sage, oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast, tossing once and rotating pans halfway through, until the vegetables are tender, 20 to 25 minutes.
- Meanwhile, cook the tortellini according to the package directions. Reserve ½ cup of the cooking water; drain the tortellini and return to the pot. Add the vegetables, fontina, ¼ cup of the cooking water, and ½ teaspoon salt and toss gently to coat (add more cooking water if the pasta seems dry). Sprinkle with additional fontina.
COST: $10.48 PER SERVING (4): $2.75