So I went to have my list of blood tests done, one being for Celiac's. Which came back negative. But did you know that the blood test can be pretty inaccurate? Why didn't I just listen to the doctor? I have no idea if I have it or not, but I have to be gluten free for the rest of this pregnancy to determine that. I wanted the blood test, because I figured if it said yes, I would be 10 times more likely to follow through with the diet. Then I thought about it... why would I not do the diet if it helped to cure my nausea and iron deficiency? So this menu was designed to give one last farewell to my love, gluten.
Squash & Cheese filled homemade raviolis with Maple Sage Cream Sauce.
Filling:
- 2 cups butternut squash
- 1 cup summer squash
- 1 clove garlic
- 1 tablespoon olive oil
- salt and pepper
- 1/4 cup caramelized onions (or quickly saute some onions until soft)
- 1 cup parmesan cheese
Sauce:
- 1 tablespoon butter
- 1 clove garlic
- 1 tablespoon flour
- 2 tablespoons Nuefchatel cheese
- 1/2 cup milk I used skim
- 1 tablespoon fresh sage minced
- 1 tablespoon maple syrup
- salt and pepper to taste
So I started out with chopping up the butternut and summer squash to be baked until tender.
Pre-heat oven to 375˚. Peel and cube the butternut squash, dice yellow squash, and roughly chop the garlic. Toss squash mixture in olive oil and spread out on a sheet tray covered in tin foil. Sprinkle a pinch of salt and pepper over and bake for 25-30 minutes until squash in tender. Place squash in food processor and let run until squash is pureed. Stir in parmesan cheese and onions, set aside.
While squash is roasted, make
one recipe of whole wheat past dough. Once pasta is ready to go, divide in half and roll out each on a floured surface into a rectangles, 1/8" thick. Spoon 1 Tablespoon of squash mixture into rows on one piece of the pasta. Make sure as you create your rows you are leaving enough room to press the edges together. Once you have the first side ready, lay the second piece of pasta over the filling. press down lightly around each ravioli and then cut out squares. I do not own a ravioli cutter, but mine turned out fine with a knife and pressing with my fingers.
- In a large pot, bring water to a boil.
- While waiting for water to boil, begin to make sauce. Melt butter in a small sauce pan and add in garlic. Saute until garlic becomes soft and fragrant. Whisk in cheese, sage, and flour until mixture is smooth. Continue to cook for 1-2 minutes. Pour milk into the pan while whisking and continue to whisk until sauce is smooth. Add in maple syrup and continue to whisk until sauce begins to think. Taste, add salt and pepper, then remove from heat.
- Once water in the large pot is boiling, add in ravioli, making sure to not crowd the pan. Let boil until ravioli float to the top. Remove with a slotted spoon, plate, and drizzle sauce on top.
Finished Product: A++!!
Balsamic and Herb Marinated Pork Tenderloin:
1/4 cup balsamic vinegar
1/4 cup olive oil
2 tsp Dijon mustard
1 TBSP minced garlic
1 TBSP fresh rosemary, chopped
1 TBSP fresh thyme, chopped
1 tsp fresh sage, chopped
1 tsp kosher salt
1/2 tsp black pepper
2 1/2 lb. pork tenderloin (this was two separate pieces for me, each weighing about 1 1/4 pound. I cooked them both but served only one and saved the other for another meal)
Green Beans
Combine all marinade ingredients in a sealable gallon baggie. Add tenderloins. Press air out of baggie and seal. Refrigerate for at least 4 hours.
Preheat oven to 400 degrees.
Remove pork tenderloins from marinade and discard marinade. Season tenderloins with salt and pepper. In a LARGE (12 inch) oven-proof skillet, heat 1/4 cup canola oil. When oil is hot, add the tenderloins and sear on all sides, about 1-2 minutes per side. Place skillet in oven and finish cooking tenderloins, about 15-20 minutes or until internal temperature reaches 140 degrees. Remove pan from oven (BE CAREFUL, the handle will be screaming hot) Remove tenderloins to cutting board and cover tightly with aluminum foil.
Increase oven heat to 450 degrees.
Place green beans in same skillet. Toss to coat in the oil remaining in the skillet and season well with salt and pepper. Return the skillet to the oven and let vegetables roast for and additional 15-20 minutes. Remove skillet from oven and transfer veggies to a serving platter. Slice tenderloins into 1 1/2 inch slices and add to serving platter.
I had many compliments on this, but as usual, I can't personally say it was delicious.
And then there was dessert:
Cinnamon Bread:
1 Tablespoon rapid rise yeast
3 1/2 cups flour
1 1/4 cups warm water (110 degrees)
2 Tablespoons canola or vegetable oil
2 Tablespoons honey
3/4 teaspoon salt
2 Tablespoons melted butter
1 cup sugar
2 Tablespoons cinnamon
1/2 teaspoon fresh nutmeg
In the bowl of the mixer with the dough hook attachment, mix together the yeast and flour. Pour in the water, oil, honey, and salt. I put it all together in a measuring cup and pour it in. Mix the dough on low speed for about 10 minutes. The dough will be smooth and elastic. If your dough is really sticky, you can add up to one half cup of additional flour. Turn the dough out onto a floured surface and knead by hand a few times. Put the dough in a lightly oiled dough. Cover with plastic wrap. Put the dough in a warm place and let double in size. Mine took about an hour.
Flour your board and roll out your dough roughly the width of your loaf pan. Using a pastry brush, brush the dough with the melted butter. In a bowl, mix together the cinnamon and sugar. Sprinkle the mixture on the buttered dough. Roll up the dough and pinch the ends closed. Put the dough in a lightly buttered loaf pan. I butter it when I am buttering the dough. Cover the loaf with a towel and let rise for 30 minutes or until it looks like this.
Bake in a preheated 350 degree oven for 25-30 minutes or until golden brown. Turn the bread out of the pan, and let cool. If you can let it cool before you cut it, amazing. I, however, cut right into it. Resisting was far too painful.
To say the least, my farewell was outrageously delicious :D!
