Rosted Squash with Potatoes

One of these days I had a mini calabaza squash at home and I wanted to make something with it. It was the first time ever I cooked this kind of squash and I gotta say it tasted delicious. It is not easy to find this kind of squash around in NY state ( at least not where I leave), but this recipe goes really well with butternut squash too if you want to substitute it.

This squash recipe goes really well with the roasted beef recipe I posted before, or if you feel like going vegetarian just have the squash as an appetizer as it is good by it self.

Ingredients:
1 mini calabaza squash (or one small butternut squash)
2 golden potatoes
1 chili pepper (no seeds and chopped small)
3 gloves of garlic
Olive oil
Cumin
Thyme
Dry basil
Salt
Black pepper
Parmesan cheese

Instructions:
Pre-heat the oven at 350ºF.  Chop the squash and potatoes into medium cubes, and then chop the chili pepper into small pieces taking out the seeds. Add the potatoes and squash  and chili pepper into a wide pan, then add a good amount of olive oil, salt, black pepper, the gloves of garlic (without the skin), a little thyme, cumin and basil. Shake everything well so it season well the squash and potatoes.

Then put it to roast for around 15 minutes, then take it out, give it a little shake so the squash and potatoes don't stick to the pan, add some parmesan cheese over it and get it back to the oven for more 20 minutes or until the squash feels soft inside. Depending on your oven it can take a little longer for the squash feel soft.

Enjoy!

Carrot Salad

Feeling like having something healthy today? This is a good recipe for a healthy salad that goes really well aside of a delicious chicken recipe or a good barbecue ribs. It is super easy and fast recipe with mainly carrots, which makes it cheap and at the same time delicious. Try it out!

Ingredients:
2 medium carrots
Fresh basil
Fresh scallion
Olive oil
Salt
Black pepper
1 table spoon of lemon juice
Fresh mozzarella

Instructions:
Peel the carrots and then shred it - not too small, I used the medium size on my shredder. Put the shredded carrot in a bowl, then chop the basil and scallions and add it to the bowl. Now it's time to season it with the lemon juice, olive oil, salt, black pepper. Mix everything really well.

To finish add some fresh mozzarella pieces over it! Now enjoy it!

Penne With Pesto

Today I'm going to teach you a quick golden recipe. It's really good for those who are sick of having the same old tomato sauce pasta and want to vary a little. This is a delicious recipe, but go easy on it because it is really heavy and your gym instructor will not like if you eat this too much. lol But once in a while won't hurt! =D

The good thing about this recipe is how quick it is to make it. It's not always that I have ready pesto from store at home, so when I do I like to enjoy it as much as I can with this pasta and with my other recipe Healthy Chicken with pesto which is amazing as well.

Now let's dive into some basil!

Ingredients:
4 handful of penne cooked according to package instructions
300g of parmesan cheese
3 table spoon of pesto
A handful of fresh basil (or a little dried basil in case you don't have fresh)
Salt
Black pepper
Olive oil