Just 10 days until summer session is over and my projects go into full swing...well after I go to Ocean City...see you in two weeks y'all!

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Recipe Re-do: Morning Glory Muffins

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The Tortilla Pizza Face-Off Part I

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I'm totally on a Mexican Food Kick these past couple months... Mexican Noodles, Mexican Pizza, Mexican Dip... but hey, I will always take advantage of an opportunity to use taco seasoning and tons of fresh vegetables! So when my work today brought me to the CDC recipe database -  http://apps.nccd.cdc.gov/dnparecipe/recipesearch.aspx  - I obviously chose the tortilla pizza to go in the cookbooks we are sending home with students next week after they visit the University Farmer's Market.  And isn't it only fair that I try out some of these recipes first?   And just to make this a little more interesting, I'm going to have a little nutrition face-off with a fellow blogger's Tortilla Pizza recipe - someone who "watches her weight" and tells us how her recipe is full of protein, fiber, calcium, vitamin A and vitamin C. We will see about that!  Skip below for recipes - I'm warning you, I might ramble a bit! Honey What's Cooking Mexican
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Week 18: Mire poix and Winter squash

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I couldn't keep up with the weekly posts, but this week seemed like a good week to get back into it. I had winter squash accumulated from multiple weeks - butternut squash, acorn squash, delicata squash, and 2 different types of pumpkin - and I just got a new Blendtec blender, so it seemed good timing to do a squash soup. I halved the pumpkin, delicata and acorn squash and roasted them in the oven at 350 degrees, taking them out one-by-one as they softened up.  All my blanching and freezing these past few months paid off when I had celery and onions, but not carrots. Luckily, I had carrots from August all sliced up in my freezer. I sauteed them in a stockpot with olive oil, until they just started to caramelize.  In the blender, I put 2 cups of chicken broth, the squash, and 1-2 cups of mirepoix. The squash was still hot from the oven, and after 90 seconds of blending it was ready to eat! It was surprisingly sweet, so I may have to add a little cayenne pepper or something to give i
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