Starving Artist

Sometimes you just need a little comfort, whether it’s a long phone conversation with your mom, a hug from a best friend,  or a warm dinner to cozy up to. I was in need of a little bit of home tonight, and thought I would cook up a version of one of my favorite childhood dishes, macaroni and cheese.

With shrimp and homemade pesto sitting in my freezer, I decided to combine them with a beautiful squash and some of the turkey bacon that I had left over from the other day. The result was a hearty, cheesy, kicked up version of my favorite treat :)

.

.

.

.

Pesto Shrimp and Bacon Mac & Cheese

.

Ingredients:

• 2 cups of whole wheat pasta (I used rotini)
• 1 summer squash (can substitute zucchini)
• 1 cup of small frozen shrimp (thawed)
• 2 slices of turkey bacon
• 3 tbsp pesto
• 2 cups of shredded fat free cheese (I used a mozzarella and cheddar combo, 45 cal per 1/4 cup)
• 4 tbsp fat free cream cheese
• 1 1/2 cup fat free milk
• 4 tbsp whole wheat flour
• 4 tbsp whole wheat bread crumbs
• 1 tsp salt
• 1/2 tsp pepper

.

Directions:

1. Cook the pasta until it still has a slight bite to it.
2. Cut the squash into bite-sized pieces. Put the squash and frozen shrimp in a small bowl with a splash of water, salt and pepper. Microwave for 2 minutes, drain any access fluid, and then add to a large bowl with the pasta.
3. Cut the bacon into small pieces and add to the bowl with the pasta mixture.
4. In a saucepan, combine the flour with 1/2 cup of milk over medium heat. Gradually add in 1 cup of milk, and bring to a boil, stirring frequently. Remove from heat and mix in the pesto, salt and pepper.
5. Add in 1 1/2 cup of the shredded cheese, and the cream cheese to the saucepan. Mix well.
6. Add the cheese mixture to the bowl that contains the pasta and stir well.
7. Grease a small baking pan (I used 8″x8″), and add in the mixture.
8. Top with the remaining 1/2 cup of cheese, and then the breadcrumbs.
9. Bake at 450 degrees for 10 minutes.
10. Enjoy! :)

.

1 serving = 1/6 of dish

Calories: 340  Carbs: 40g  Fat: 5g Protein: 33g

.

I’ve been on a hot streak this week with cooking – about 9 dishes in total that I’ve cooked up. Blogging on the other hand? I’ve been slacking. I have lots of recipes to share, so excuse the onslaught of recipe-only entries. Hopefully you might find something you’ll enjoy!

I had these beautiful parsnips from my Boston Organics shipment…

.

.

…and I decided that with the frigid cold weather we’ve been having in Boston, a nice warm soup was in order. I combined the parsnips with some leeks that I purchased at Trader Joe’s, and a Parsnip Leek Soup was born.

.

Parsnips and leeks sauteed in olive oil with salt + pepper

.

Chicken broth and thyme were added, and then pureed in a blender.

.

A splash of cream, and a topping of croutons, and soup is served!

.

.

Parsnip Leek Soup

Ingredients:

• 2 tbsp olive oil
• 4 large parsnips
• 2 leeks
• 6 cups of chicken broth
• 1/4 cup dry white wine
• 1/4 cup fat free half & half
• 2 tbsp thyme
• salt + pepper to taste

.

Directions:

1. Heat 2 tbsp of olive oil in a large stockpot on the stove.
2. Cut the leeks and parsnips into small pieces and sautee for about 10 minutes until the leeks are softened.
3. Add the wine, and cook until most of the liquid has evaporated.
4. Add the broth and thyme, and bring to a boil.
5. Once a boil is reached, turn the heat down to low and partially cover the pot. Simmer on low until the parsnips are soft (about 15 minutes).
6. Remove from heat, and let cool for a few minutes.
7. Puree the soup in batches in a blender.
8. Return the soup to the pot and add in the cream right before serving. Season with S + P.
9. Enjoy!

.

I also had some wonderful delicata squashes to play with. I’ve never cooked (or eaten, for that matter) a delicata squash before, but was definitely looking forward to trying something new. Also called the “peanut squash” and “Bohemian squash”, the delicata squash tastes a bit like corn and sweet potatoes, and has a thin skin that can also be eaten.

I roasted the winter squash with a basic coating of olive oil, salt and pepper.

.

.

.

They were incredibly delicious all on their own (I ate half of the squash with the simple roast), but I paired the squash with half of one of the beets, and made a yummy Fall salad.

.

.

Roasted Delicata Squash and Beet Salad with Herbed Goat Cheese

Ingredients:

• 1/2 delicata squash
• 1/3 beet
• 2 tbsp goat cheese
• 1 tbsp olive oil
• pinch of rosemary
• pinch of parsley
• salt and pepper

.

Directions:

1. Coat the squash and beets in the olive oil, and season with salt and pepper.
2. Roast on a baking sheet at 425 degrees for 30 – 35 minutes.
3. Cool, and cut into bite-sized pieces.
4. Toss the veggies with the goat cheese and herbs.
5. Enjoy!

.