Wednesday, November 26, 2014

Buttermilk Cornbread

This recipe came out of necessity. After making buttermilk pancakes last weekend, I found myself with a few cups of leftover buttermilk in my fridge. I had no idea what to do with it.

We already had s'mores bars in the house, so I didn't need another dessert, and I wasn't sure what else to prepare.

Since we were having Italian Sausage soup for dinner, I decided a tasty quick bread would be perfect.

Don't let the name Buttermilk Cornbread fool you, however. This is not your typical sweet cornbread. Rather, it has a very mild flavor with a moist, chewy texture, and is the perfect addition to any meal.

What do you do with leftover buttermilk? Let me know below; I am always looking for new ideas!

Paula's Notes: This bread freezes wonderfully!

Buttermilk Cornbread

Yield: 12 slices
Time: 10 minutes prep; 45 minutes bake - 60 minutes total

  • 1 1/2 cups flour - spoon flour into measuring cup and level with a knife
  • 1/2 cup cornmeal
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 3 tbls. butter, melted
  • 2 tbls. honey
  • 1 1/2 cups buttermilk
  • 1 egg
  • cooking spray
  1. Preheat oven to 350 degrees.
  2. In a medium bowl whisk together flour through salt.
  3. In a separate bowl whisk together melted butter through egg.
  4. Make a hole in the center of the flour and pour in wet ingredients.
  5. Gently mix together until wet and dry ingredients are just combined.
  6. Transfer batter to a 8x4 or 9x5 glass bread pan sprayed with cooking spray.
  7. Bake in oven for 45 minutes or until a toothpick inserted into the center of the loaf comes out clean. Place foil over the top of the bread if it darkens too quickly.
  8. Remove bread from over. Let rest for ten minutes. Remove from pan and let cool completely on a wire rack.
  9. Enjoy!

Tuesday, November 25, 2014

Hearty Roasted Butternut Squash Soup

Clearly Paula and I had squash on the brain. You could actually use the leftovers you have from making Paula's squash dish to make this soup over the weekend.

I absolutely love squash soup, but it must be THICK! I want to scoop it up with my spoon and not worry about it making it to my mouth. I'm not against broth-y soups, but when it comes to pumpkin or squash soup, I like it hearty. I found this delicious recipe on Paleo Grubs. I liked this recipe because I was looking for a soup without heavy cream.

This soup would be great for using up those Thanksgiving squash leftovers.

Do you have any favorite "Thanksgiving leftover recipes?" Share your pics on our facebook page or tag us in your instagram post. @paulas_plate


Hearty Roasted Butternut Squash Soup

Yield: 4 servings
Time: 1 hour 15 minutes
  • 1 large butternut squash (about 5 lbs)
  • 1 green apple, sliced and cored
  • 1 small yellow onion, chopped
  • 2 carrots, chopped
  • 3 tbsp olive oil
  • 2 tsp cinnamon
  • 1 1/2 tsp salt
  • 1/2 tsp cumin
  • 1 tsp chili powder
  • 3 tbsp butter
  • 3 cups chicken broth
  1. Preheat oven to 400 degrees F. 
  2. In a large bowl, combine the butternut squash, (if you need any tips on slicing, I used this tutorial) olive oil, 1 tsp cinnamon, 1/2 tsp salt, and 1/2 tsp cumin. Mix together, coating the squash. Spread out on a rimmed baking sheet.
  3. In the same bowl that the butternut squash was in, mix the apple slices, onion, and carrots to coat with the remnants. Put on a second rimmed baking sheet and add both baking sheets to the oven. Roast for 35-40 minutes until soft, stirring once.
  4. Heat up butter over medium heat in a large pot on the stove. 
  5. Add the roasted ingredients and then the chicken broth. Add 1 teaspoon each of salt, cinnamon and chili powder. 
  6. Bring to a boil, then reduce heat to low and simmer, covered, for 20 minutes.
  7. Transfer to a blender to puree. Serve warm.
Recipe from Paleo Grubs.

Monday, November 24, 2014

Maple Roasted Butternut Squash

This is hands down one of my new favorite side dishes. It is simple, uses only a handful of ingredients, and has that wonderful combination of sweet and savory. Throw in a delicious tang from the dried cranberries and this recipe is over the top.

What's more, when you buy pre-cubed butternut squash at the grocery store, prep time is under 10 minutes. Yes!

Perfect for your holiday dinner table or a simple weeknight side dish, this maple roasted butternut squash is a great recipe to have up your sleeve. Enjoy!

What is your favorite way to prepare butternut squash? Let me know below!

Maple Roasted Butternut Squash

Serves: 4-6
Time: 15 minutes prep; 60 minutes bake - 75 minutes total

  • 2 lbs. cubed butternut squash - roughly 1 inch cubes
  • 2 apples, cut into chunks - granny smith and honey crisp are both delicious!
  • 1/4 cup maple syrup
  • 1 tbls. butter (optional, but recommended)
  • 1/2 tsp. salt
  • 2 pinches nutmeg
  • Generous handful of dried cranberries (optional)
  1. Preheat the oven to 400 degrees.
  2. Line large baking sheet with aluminum foil and spray with cooking spray.
  3. Combine squash and apples in a large bowl.
  4. In a small microwave safe dish, combine syrup and butter. Microwave for about 30 seconds or until butter is melted. Stir to combine.
  5. Pour syrup mixture over squash and apples; stir until syrup thoroughly coats the squash.
  6. Transfer squash to baking sheet and distrubute evenly.
  7. Sprinkle salt and nutmeg over squash.
  8. Bake squash for 30 minutes, stir, and continue cooking an additional 20-25 minutes or until squash is tender and beginning to caramelize.
  9. Transfer squash to serving dish, mix in dried cranberries (if using) and enjoy!