The end of summer is here and with it comes some of the year’s best produce. Sweet watermelons, juicy peaches, delicious zucchini and vibrant tomatoes are just a few and you will find the highest quality and most ripe ones at your local farmers market. On a mission form Barilla Pasta, the family and I set out one Sunday morning to our local farmers market to find delicious produce to create a recipe with Barilla PLUS Pasta. Not only did we grab us a car load of goodies, left with bellies full of watermelon, but we had a blast meeting vendors and farmers and tasting everything fresh from the farm.

The advantage to shopping at your local farmers market is that the produce is local. Not only are you supporting your local farmer but the produce reaches you faster than it would by sitting on a truck and then on a grocery store shelf for an extended period of time. When a fruit or vegetable is picked it immediately starts to lose it’s nutritional value and flavor. The faster you get it on your table the more delicious and nutritious it is for you.

Another benefit of going to a farmers market is you know exactly where your food is coming from. You can talk to the farmers about what they use to grow their produce and if they use hormones or antibiotics on livestock. If these things are important to you as they are to me then you have an opportunity to ask. We love going to our local farmers market. Not only do I know I’m getting the freshest food possible for my family but I find it’s a great way to educate children about food. Its exciting for them, especially if they get to sample as they go and Mia never says no to a Farmers Market trip.

the challange

My challenge from Barilla was to create a family friendly meal using fresh Farmers Market ingredients and Barilla PLUS Pasta, a multi-grain pasta that comes in a variety of pasta shapes. To add even more nutrients to pasta meals, an excellent option is Barilla PLUS, a premium, multi-grain pasta rich in protein, omega-3 fatty acids, and fiber. Barilla PLUS line of pastas are made  from a unique multi-grain blend that includes semolina (coarse durum wheat), oats, spelt and barley, as well as legumes, ground flaxseeds and oat fiber to provide a good source of protein, ALA omega-3 and fiber.  It delivers 44 percent more protein and almost twice as much fiber than traditional pasta.

We came home from the Farmers Market with sweet cherry tomatoes, zucchini, and these small Japanese eggplants and I immediately thought of a roasted tomato sauce to deliciously coat the pasta with. While I was at it, why not roast the vegetables as well. I mean, lets make it easy right? It all came together as a fantastically bright and flavorful end of the summer pasta dish that I now crave on a weekly basis.

the verdict

I found Barilla PLUS pasta to have exceptional texture that cooked to a perfect al dente. The flavor was comparable to any other good quality dried pasta on the market and it had a little bit of a nutty quality that I preferred. After reading the ingredients and nutritional values, my husband who is an ultra-marathon runner (yes, crazy I know) favored Barilla PLUS over traditional pasta. All-in-all I would definitely cook with Barilla PLUS again.

the giveaway

The giveaway is now over and the winner has been notified. Did I mention there’s a giveaway? Barilla and I would love for one InSockMonkeySlippers reader to win a $25 Visa gift card and 2 boxes of Barilla PLUS pasta to make your own farmers market pasta creation!

To enter: Leave a comment about what your favorite pasta recipe is or what your favorite thing about your farmers market is. The giveaway will end Monday, September 17, 2012 at noon central. USA residents only, please. The winner will be chosen randomly and notified by e-mail. Good luck!

the recipe

Farfalle with Roasted Eggplant, Zucchini, and Roasted Tomato Basil Sauce

for the sauce:

• 2 pints cherry tomatoes
• 3 cloves garlic, peeled
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1 cup mascarpone cheese
• 12 basil leaves

for the pasta:

• 1 box farfalle pasta
• 2 zuchinni
• 1 medium eggplant*
• 1 tablespoon extra virgin olive oil
• 1/4 teaspoon kosher salt

In a large pot, bring water to a boil. Follow the cooking instructions for the pasta.

Preheat oven to 400°F. Place tomatoes and garlic cloves on a baking sheet lined with parchment paper. Drizzle the garlic and tomatoes with olive oil and sprinkle with the salt and pepper. With your hands, toss the tomatoes to evenly coat with the olive oil. Set aside.

Dice the zucchini and eggplant in bite sized cubes and place on a separate baking sheet covered with parchment paper. Drizzle the eggplant and zucchini with olive oil and sprinkle with a pinch of salt and pepper. With your hands, toss the eggplant and zucchini to evenly coat with the olive oil.

Place the tomatoes on the top rack of the oven and the zucchini and eggplant on the bottom. Roast for 10 minutes and then rotate the pans, the tomatoes on the bottom and the zucchini and eggplant on the top. Roast for another 10 minutes until the tomatoes begin to split. Remove the roasted tomatoes. Continue to roast the eggplant and zucchini for an additional 5 to 10 minutes until the vegetables can be easily pierced with a fork.

Place the tomatoes, garlic, marscapone cheese, and basil leaves into a food processor or blender and purree until blended well.

Taste and add any additional salt or pepper if needed. Here’s the point where you shake your behind and do a little happy dance because that was just too simple to taste that amazing! I love this sauce and use it for many different dishes (including to poach fish in but that’s a different post).

Next, drain the pasta well and place it in a large mixing bowl. To the pasta, add the roasted tomato basil sauce, eggplant, and zucchini. With a spoon gently fold everything together until combined. Plate and serve. Garnish with shredded basil and parmesan cheese if desired.

Simple. Simple. Simple. This pasta dish is so flavorful, creamy, and fresh that you will be amazed how good it is.

Disclosure of Material Connection: I received the product mentioned above for free for review purposes from Barila PLUS. I was not required to write a positive review. The opinions I have expressed are my own.

If you haven’t heard of them yet, White Mountain Foods is a company that strives to make the purest whole foods possible. Their mission is simply to provide their customers with completely additive and preservative free, minimally processed, organic when possible, tasty, vegetarian foods. Their product line includes Bulgarian Yogurt, Greek Cheese, vegan Tamales, Tofu Salad, and much more. They are a family owned and operated company with years of experience based out of Texas. So, When I received a shipment from White Mountain Foods, I was more than excited to try products from a company that believes food should be as pure and fresh as possible like I do.

the review

I sampled the Organic Bulgarian Yogurt, Cottage Tofu Salad, No-Egg Tofu Salad, Tofu Onion Dip, and Chipotle-Mushroom Tamales and this is what I found:

Organic Bulgarian Yogurt – This is one of my new favorite yogurts! Brightly tangy, this yogurt’s freshness pops in your mouth. The texture is smooth and fluid and the flavor is delightfully tangy. When I used it in recipes I found it took a meal to a different level. A Bulgarian Yogurt smoothie is a must and I honestly felt energized after drinking one for breakfast. White Mountain’s Bulgarian Yogurt is a whole milk probiotic yogurt making it a fantastic immune supporting food.

My daughter Mia enjoyed it so much she asked for a smoothie every morning. We also made these amazingly good Cherry Yogurt Pops with White Mountain Bulgarian Yogurt.

Tofu products – I’ll be honest with you here. I’m not the biggest fan of tofu. I will eat it on an occasional basis but it is not a part of my everyday diet. Having that said, the Tofu Onion Dip, Cottage Tofu Salad, and No-Egg Tofu Salad were surprisingly outstanding and they are all made with Non-GMO Tofu. The Tofu Onion Dip tasted exactly like homemade onion dip and we were all shocked that it did. It was fantastic and I would certainly use it on a sandwich or as a dip again. The Cottage Tofu was fresh and bright with just a hint of lemon and was a great pairing with fresh vegetables. The No-Egg Tofu Salad tasted exactly like egg salad with the texture to match. I’m not going to lie, I am not a fan of egg salads but my husband who is a fan, liked it.

Chipotle-Mushroom Tamales – Made with whole natural ingredients, these Chipotle-Mushroom Tamales were delicious. Savory with just a touch of an earthy spiciness, theses tamales taste fresh and the unique chipotle mushroom flavor mixed with the tomato paste made a great flavor combination. I would recommend steaming to reheat them. I did find that microwaving the tamales made for a drier texture.

the verdict

I love being introduced to companies and new foods that I might not have ever found on my own. White Mountain Foods is a beautiful company just trying to provide us with real, whole, and delicious food. I highly recommend trying their products, especially the Organic Bulgarian Yogurt. Delicious!

White Mountain Foods are distributed nationally. Visit their website to find a store near you.

Disclosure of Material Connection: I received the product mentioned above for free for review purposes from White Mountain Foods. I was not required to write a positive review. The opinions I have expressed are my own.

I love random food holidays. I especially love that the month of April is Grilled Cheese Month. Like I need an excuse to celebrate the awesomeness of grilled cheese. Grilled cheese sandwiches are a great “go to” meal when cooking for my family because they are incredibly simple to make and you can add practically anything to it to create a simple yet amazing meal. So, when I was asked to create a grilled cheese sandwich for Udi’s Gluten Free Foods and Horizon Organic for their Grilled Cheese Recipe Challenge I quickly agreed.

With this Bacon and Egg Grilled Cheese with Caramelized Onions and Apples, I might have gone a little overboard but believe me when I tell you this is the most fantastic, indulgent, and amazing combination to ever come across a grilled cheese sandwich. When used with Udi’s Gluten Free White Sandwich Bread, that I was quite honestly shocked that it was gluten free it’s so good, and Horizon Organic Cheddar slices that were fresh, creamy, and tasted like it was from the farmers market, you have a sandwich that will leave people talking and wanting more.

If I ever had a food truck or restaurant this would certainly be on the menu. Savory, salty, and just a little hint of sweetness makes this Bacon and Egg Grilled Cheese with Caramelized Onions and Apples the ultimate grilled cheese sandwich.

Bacon and Egg Grilled Cheese with Caramelized Onions and Apples
makes 2 

• 4 slices bacon
• 1 onion
• 1 apple, a tart red (Fuji apple) or a tart green (Granny Smith)
• 2 teaspoons brown sugar
• 2 eggs
• salt and fresh ground black pepper
• 4 slices white sandwich bread (Udi’s Gluten Free White Bread)
• 4 slices cheddar cheese (Horizon Organic White Cheddar Cheese)
• butter, softened

Preheat oven to 400°F. Cover a baking sheet with foil and place a cooling rack on top of the baking sheet. Lay bacon flat on the cooling rack and place the baking sheet in the oven. Cook for 20 minutes until the bacon is crisps and cooked through. This is my favorite way to cook bacon if I am cooking a lot.

or

Another and faster way to cook bacon is to place the 4 bacon slices on a microwaveable plate, cover with a paper towel, and place in the microwave. Cooked on high for 4 minutes or until crisp and cook through.

With a sharp knife, peel and thinly slice the onion.

Slice the apple in half, remove the core, and slice into thin slices.

In a saute pan, melt a 1/2 teaspoon butter over medium heat and add sliced onions, apples, and brown sugar. Saute for 10 minutes until browned and caramelized.

Next, prepare the bread by lightly spreading softened butter on one side of each slice.

Now for the eggs! Are you ready for the easiest full proof way to fry an egg with runny yolk? It’s simple: Melt a teaspoon of butter (or use cooking spray) in a non-stick skillet over medium heat (you can use the same skillet that the onions and apples were cooked in as long as it is non-stick). Crack the eggs gently into the pan and sprinkle each egg with a pinch of salt and pepper. Saute the eggs until the whites are almost cooked through and no longer transparent, about 3 minutes. With a spatula, carefully flip the eggs, turn off heat, and remove the pan from the burner. Allow the eggs to sit for 30 seconds and then remove. This recipe is meant to have a golden runny yolk but if you are not a fan of runny yolks just cook the eggs a minute longer.

Heat a large skillet or griddle on medium heat. Build the sandwiches by placing a slice of cheese on a non-buttered side of bread.

Next, lay the egg on top of the cheese followed by 2 strips of bacon, a spoonful of caramelized onion and apples, and finish off with another slice of cheese. Top with a slice of bread with the buttered side facing up. Place the sandwiches on the griddle for 2 minutes until the bread is golden brown and then carefully flip and cook for another minute or two until the cheese is melted and the bread is golden.

The most indulgent and over the top grilled cheese you have ever had. I will be the first to admit this might not be the most calorie conscious meal but it is certainly one to celebrate Grilled Cheese Month! I would highly recommend Udi’s Gluten Free Breads. I was surprised at the quality and taste and their white sandwich bread held up nicely in the grilled cheese. I also recommend Horizon Organic Cheese for this recipe. The flavor and texture was outstanding.

Enjoy!

When my daughter Mia was born, I instantly knew I wanted to give her the best that I possibly could. And for being the whole food snob that I am, there was no other thought but to make my own fresh never jarred baby food for her. I researched and spoke with her doctors on a regular basis and came up with some pretty tasty purees that she loved. Not only did she have the basics but a wide arrange of flavors that I believe helped her transition smoothly into finger and toddler foods. Even though she is going on 4 years of age I still use the recipes and knowledge I learned then about fresh cooking to feed her today. That is why I was more than happy to contribute to the new Baby Brezza Cookbook.

The Baby Brezza Cookbook 47 Mom-Tested Recipes and Tips, is an informative and easy to follow cookbook full of fresh baby food recipes. It contains 47 recipes written by experienced moms for babies ages 6 months all the way through the toddler years. This is a great book to have if, like me, you enjoy making purees and finger foods for your children at home.

You can grab one today from BabyBrezza.com with the InSockMonkeySlippers discount code: AUTHOR for 25% off the purchase of the book!

Thanks to Baby Brezza I have two copies to giveaway this week! The giveaway is now over and the winners are Gail and Adrian! 

To enter: Leave a comment below telling us what your favorite memory of your baby’s first experience with food is. If you don’t have a baby or you were/are to sleep deprived to remember you can always just say that you would love a copy of this book.

Giveaway ends: Wednesday, April 4th, 2012, at noon central.

The two winners will be chosen by random.org and will be notified by e-mail. Good Luck!

I usually do not make casseroles. To me they had a stigma of “a can of this, a can of that, and a can of that stuff that I’m not exactly sure what it is” and that is not how I cook. It wasn’t until a package arrived at my door with two samples of Texmati Rice  that I began to wander down the casserole road to give this rice the ultimate test: prolonged baking in the oven. This is usually not a fine moment for a grain of rice and ends up a soggy gooey mess that no one will dare eat.

To my amazement not only can you make a delicios casserole without a can of msg (most name brands of canned cream of____ contain a high portion of preservatives and msg) but surprisingly you can make one with deliciousTexmati Rice that held up and worked beautifully.

what is texmati rice?

RiceSelect’s Texmati Rice is one of the most recognized brands of aromatic rice in the United States and the taste and texture is outstanding. I tried both the Texmati White Rice and the Texmati Brown Rice. Texmati White Rice combines the flavor and texture of a basmati rice with the American long grain rice producing a light, flavorful, and unique long grain rice. It is ideal by itself, in casseroles, and my daughter’s favorite: sweet rice with carrots and raisins. This is the one I am using in the following recipe.

Texmati Brown Rice is a healthy whole grain alternative to the white rice. Unlike most brown rice I’ve found, Texmati Brown Rice removes only the inedible husk of the grain retaining the full nutrients brown rice has to offer. This by far is now my favorite brown rice. When cooked it keeps it’s texture, has a pleasant nutty flavor, and is simple to make. It is great in stir-fries (recently tried it with beef and broccoli), soups, pilafs, and heavily flavored dishes.

the results…

I was very pleased with both the Texmati Rice selections. Both cook very well and I have yet to have that dreaded mushy outcome that a lot of grains can produce when pushed to the limits. The long grains, nutty flavorful taste, and texture by far outweighs any other rice I have had. Texmati is made in the USA and supports the Go Texan label. All in all I give Texmati two slippers up and highly recommend it. You can find Texmati Rice at most local grocery stores or online.

Now to the casserole… This Chicken, Rice, and Artichoke Casserole is intensely flavorful, family approved, and made with all natural ingredients.  Simply sear, combine, and bake for a nutritious family meal.

Chicken, Rice, and Artichoke Casserole w/ Texmati Rice serves 8

• 1 onion
• 3 garlic cloves
• 1 teaspoon extra virgin olive oil
• 1 1/2 pounds boneless chicken thighs (about 8)
• salt and pepper
• 1/3 cup dry white wine
• 1 cup chicken stock or chicken broth
• 1/4 cup milk (2% or whole)
• 1/2 cup sour cream
• 1/4 teaspoon salt
• 1 Tablespoon fresh parsley, chopped *optional
• 1 cup Texmati White Rice
• 3 cups packed baby spinach
• 1 tomato
• 8 whole frozen artichoke hearts, thawed
• 1 cup grated parmesan

Preheat oven to 375°F. Peel and chop the onion and garlic cloves. Set aside.

Sprinkle a pinch of salt and a pinch of pepper on all chicken thighs. Heat a large skillet over medium-high heat. Once the pan is hot add the olive oil and chicken thighs. Sear the thighs until browned on each side, about 2 to 3 minutes a side. *The thighs will not be cooked all the way and should still be pink on the inside. They will finish cooking in the oven. Once browned, remove the thighs to a plate. Depending on the size of your pan you might have to do this in two batches. Cooking School 101 never overcrowded your pan or you will end up with unhappy grey meat and no one wants a sad chicken thigh.

After the thighs are browned add the diced onion and garlic. Reduce heat to medium and saute until the onion starts to become translucent, about 5 minutes. Remove the onion and garlic to a plate and set aside.

Deglaze the pan by pouring the wine into the skillet and with a wooden spoon scrape the bits of browned goodness off the pan.

Reduce the heat to low. To the wine add the chicken stock, milk, sour cream,  salt, and parsley. Whisk thoroughly to combine. Turn off heat.

In a 9″ x 13″ x 2″ casserole dish, add the raw rice evenly to the bottomm of the dish.

On top of the rice add the cooked onion and garlic.

Next, roughly chop the spinach and add it to the casserole dish.

With a knife, quarter the artichoke hearts and add them to the dish as well.

Dice the tomato, adding it to the casserole dish.

Finally, pour the milk and cream mixture over the rice, onions and other vegetables in the dish. With a spoon, slightly stir to incorporate. Nestle the browned chicken thighs evenly on top. Tightly cover with foil and place in the oven. Bake for 40 minutes.

Carefully, remove the foil and sprinkle the parmesan cheese on top. Place back in the oven and bake for another 5 to 10 minutes until all of the liquid has absorbed and the cheese has melted.

Savory, cheesy with a little tang from the artichokes, this Chicken Rice and Artichoke Casserole is a family favorite.

Disclosure of Material Connection: I received Texmati Rice for free for review purposes from RiceSelect. I was not required to write a positive review. The opinions I have expressed are my own. In accordance with the FTC’s 16 CFR, Part 255

Upon my return to blogging this year after a short, what I like to call, slipper sabbatical, I received an e-mail from two of my favorite Etsy shops and long time readers of ISMS. Not only was it an inspiring e-mail of support but if was an offer for a giveaway celebrating the return of In Sock Monkey Slippers. With great gratitude, I present to all of you, old and new readers, two wonderful giveaways (with two separate winners) and a coupon for everyone to Una Bella Vita and Laughing Dog Studio!

The giveaway is now closed. The winner of the Una Bella Vita Apron is Summer and the winner of the set of earings from Laughing Dog Studio is Kay! Winners have been notified by e-mail. Thanks everyone for participating and remember to hurry and use the coupon (enter sockmonkeyslippers at checkout)to both of these stores before time runs out!

Una Bella Vita

Una Bella Vita - One Beautiful Life – certainly lives up to its name.  Splitting her time between Pisa, Italy and Arizona, Susanna the creator of Una Bella Vita, pulls inspiration from her surroundings into each handmade apron she creates. She is truly an artist and creates a beautiful marriage between function and design in her quality aprons. A favorite in the foodie world, Una Bella Vita, aprons are coveted by many due to their thick designer fabric, durability, and style. I speak form experience, this is my favorite apron I own and favorite gift to give!

GIVEAWAY Visit Una Bella Vita and pick out your your favorite apron from one of the many amazing choices. To enter: leave a comment at the end of this post with the title of your favorite design. Giveaway ends this Friday, February 24 2012, at noon central. One winner will be chosen by random.org and notified by e-mail. U.S. residents only, please.

Laughing Dog Studio

Laughing Dog Studio is a gorgeous collection of gemstone, vintage, artisan lampwork and exotic beaded handmade jewelry. A favorite of many Etsy shoppers, Korinne the owner of Laughing Dog Studio, creates alluring pieces inspired by seasons, elements, and worldly cultures. Each one of her pieces is made of quality material and individually unique. I’m in love with her beautiful jade pieces!

GIVEAWAY Laughing Dog Studio is graciously giving a reader of ISMS this set of Yellow Citrine Earrings called Autum Morning. To enter leave a comment at the end of this post stating that you must have these! Giveaway ends this Friday, February 24 2012, at noon central. One winner will be chosen by random.org and notified by e-mail. U.S. residents only, please.

The Treats Truck, a new baking book by Kim Ima, is a surprisingly delightful and simple baking book that is perfect for all. It’s quirky design captures your interest instantly and the easy to follow baking instructions makes everyone of her recipes achievable. From the famous Treats Truck sandwich cookies to cakes and pies, this baking book has all of the traditional and delicious treats you grew up with and some new ones too covered!

After a conversation with a friend about cookies, Kim Ima’s dream was realized and soon enough the Treats Truck was born. A silver food truck turned into a dynamite baking mobile, The Treats Truck currently roams the streets of New York delighting customers with Kim’s sweet treats. After much success in the truck and The Treats Truck Stop (her bakery and cafe in Brooklyn), The Treats Truck Baking Book born.

Now, I’ve never been to visit the Treats Tuck before in person, but after reading and testing some of the recipes I can assure you it must be something spectacular. The Treats Truck Baking Book starts with simple yet delicious recipes of all of our favorite cookies from peanut butter to sugar to chocolate. Kim then lets us in on the secret of her cookie sandwiches and all of the delectable fillings. I have found the possibilities are endless! After the cookie extravaganza you will find the Treat Trucks favorite cakes, cupcakes, brownies, and pie recipes including a recipe for ICE CREAM CONE CUPCAKES (this one I need to make soon)!

The Peanut Butter Chocolate Truckers are pretty awesome!

I found The Treats Truck Baking Book to be informative, easy to follow, and a great reference for basic baking. You won’t find a gastronomical baking invention in here but what you will find is beautiful and tasty sweet treats. This one will be great for the beginning baker, home cook, teenager, college student, and practically everyone that loves to cook and bake! As Kim says on the cover, “Not too fancy, always delicious!”

Disclosure: I received the product mentioned above for free for review purposes from William Morrow. I was not required to write a positive review. The opinions I have expressed are my own.

I’ve been excited about this cookbook release for awhile now and when asked to review it was overjoyed to say the least. If you aren’t aware of Food52 yet, it is an on-line food community created by Amanda Hesser and Merrill Stubbs, successful cookbook authors and noted women in the food world. They created a place to give “people from all over the world a way to exchange their ideas and to celebrate each other’s talents.” Food52.com was such a success that Amanda and Merrill created The Food52 Cookbook released recently and published by William Morrow.

The Food52 Cookbook: 140 Winning Recipes From Exceptional Home Cooks captures the amazing talent from the Food52.com community. For 52 weeks, recipe contests were run on the website and the winning 140 recipes create this book. The collection itself is impressive but not at all overwhelming. I think inspiring is a better word to describe the collection because every time I have opened its beautifully photographed pages I want to jump in the kitchen. The recipes are simple to follow but not “dumbed down” and I love that it includes tips for each recipe, an insight to the recipe creator, and a community review of each recipe. Living up to the name, The Food52 Cookbook is organized by seasons, an idea that is not found often in today’s cookbooks. This is how we should cook. Not by what was made and frozen five months ago but what is in season now.

This is not your average “home cook” collection of  recipes but more of an extensive collection of real, whole, and simply beautiful food. With recipes such as Ciabatta Stuffing with Chorizo, Sweet Potato, and Mushrooms; Wishbone Roast Chicken with Herb Butter; Double Chocolate Espresso Cookies; Ricotta and Chive Gnocchi; and Lazy Mary’s Lemon Tart, this is a cookbook for everyone that really loves food and knows the value of cooking a good meal for their friends and family. The Food52 Cookbook: 140 Winning Recipes From Exceptional Home Cooks is definitely one of my favorites that I will be sucked into for a long time.

The Giveaway is now closed and winners have been notified. Thanks for participating!  I’m so in love with this book I want to give you a copy! I have two books, courtesy of William Morrow, to giveaway to two lucky people. This is a must have for the holidays. The giveaway will end at noon (central) on Monday, November 28, 2011. Two winners will be chosen by random.org.

To enter do one or all of the following:

• Leave a comment at the end of this post telling me what your favorite dish to cook for the holiday is.
• Tweet the following: “A must have for the holidays! Enter to win the new Food52 Cookbook from @smonkeyslippers http://su.pr/2yZnjS ” Leave a separate comment saying you did
• Like InSockMonkeySlippers on Facebook. If you already do that works too! Leave a separate comment

Good Luck!

There is nothing more simple to make that produces such an elegant outcome than a compound butter. It is one of my favorite little tricks for entertaining and always adds a pop to a dish. Placing a small bowl of compound butter on a holiday table brings an extra bit of glamor to a meal and will have your guests talking. A compound butter is basically a butter with added ingredients that produces a flavored butter and can change a meal completely! Practically anything can be combined with softened butter and it takes only minutes.

Recently, I was asked by Kerrygold, the makers of pure Irish butter and cheeses, to create a usage for their new Kerrygold Naturally Softer Pure Irish Butter and Kerrygold Reduced Fat Irish Butter as part of a contest between a few selected food bloggers. Naturally I said yes. I mean how could anyone say no to butter? And Kerrygold isn’t just any plain butter but an all-natural butter that uses milk from grass fed cows.

Their new Naturally Softer Pure Irish Butter is unlike that of many soft spreads out their that contain oils and additives. Kerrygold just contains two ingredients: cream and salt and I have found with it’s smooth consistency it is perfect to use for a compound butter. Their new Reduced Fat Pure Irish Butter is just as good and great to use for a compound butter as well. With 25% less fat than traditional butter and 50% less sodium, Kerrygold’s Reduced Fat Butter is a wonderful choice if you are cutting down on fat and sodium but still want natural ingredients (just cream and salt) and delicious butter flavor. The taste of both Kerrygold Softer Pure Irish Butter and Reduced Fat Irish Butter is unbelievable!

Now lets get onto those compound butters, shall we? Like I said earlier a compound butter can be made with your favorite flavors and spices. Here are two intensely delicious butters to add a kick to practically anything you would use butter with. The first compound butter is a Pumpkin and Spice Compound Butter. Perfect for the holidays or an indulgent treat on breads, pancakes, waffles, or french toast. The second is a reduced fat Roasted Garlic and Herb Compound Butter that will add falvor and depth to sauteed, grilled, or roasted meats, seafood, and vegetables without the extra fat.

*cooks note: today I’m using both Kerrygold Softer Pure Irish Butter and Kerrygold Reduced Fat Irish Butter that come in 8 ounce tubs. One 8 ounce tub equals 2 (4oz) sticks of butter.

Pumpkin and Spice Compound Butter makes 8oz

• 1 tub (8 ounces) of Kerrygold Softer Pure Irish Butter
• 2 1/2 Tbs pumpkin puree, fresh or canned
• 2 Tbs brown sugar
• 1/2 tsp ground cinnamon
• 1/2 tsp fresh ground nutmeg (1/4 tsp if using dried ground nutmeg)

Serve immediately or store in an airtight container in the refrigerator. To serve, spread on warm toast, bread, bagels, french toast, waffles, the possibilities are pretty much endless and the outcome is incredible.

…now for the Roasted Garlic Herb Compound Butter.
Just give me a loaf of bread and a knife.

Roasted Garlic and Herb Compound Butter makes 8 ounces

• 1 head of garlic
• 2 Tbs fresh thyme, chopped
• 1 Tbs fresh parsley, chopped
• 1/2 Tbs fresh oregano, chopped
• 1 tub Kerrygold Reduced Fat Pure Irish Butter (8 oz)

Serve right away or store in an air-tight container in the refrigerator.

Try this Roasted Garlic and Herb Compound Butter on grilled or sauteed vegetables, meats and seafood, and pasta for a light meal or on toasted bread for an insanely good garlic bread. Enjoy!

Disclosure of Material Connection: I received the product mentioned above for free for review purposes from Kerrygold. I was not required to write a positive review. The opinions I have expressed are my own. 

Oh, what a busy weekend I’ve had. It was Mia’s 3rd birthday, my brother Michael came home on leave from his first tour in Afghanistan, there were family parties galore, and then there was Halloween, of course. All of this going on and the whole time I had the thought of this recipe in my head using my favorite cut of pasta, linguine and my favorite fall vegetable, butternut squash. Recently, Dreamfields Pasta asked me to create a “one pot” recipe using Dreamfields Healthy Pasta and I figured there was no time like the present to try out a recipe while the whole family was under one roof.

Dreamfields Healty Pasta is a unique pasta line that has a 65% lower glycemic index and twice the fiber than regular pasta, making you feel full longer. With only 5 grams of digestible carbs, Dreamfields helps limit the rise in blood sugar levels that normally occur after eating regular pasta. Thus creating a healthier pasta option in your meal plan.

With a delicious taste and texture, Dreamfields was a hit in our family especially with this One-Pot Butternut Squash with Linguine with Kale. Simple and delicious this is now a one of our favorites for fall. It is even Mia, the resident 3 year-old, approved. You can find more information about Dremfields Pasta at  www.dreamfieldsfoods.com, on Twitter, or Facebook.

Dreamfields Pasta would like to give one of ISMS’ readers a few boxes of Dreamfields Healthy Pasta to try for yourself! To enter just leave a comment on this post telling us what your favorite pasta dish is. The winner will be choosen randomly on Tuesday, November 8th, 2011 at noon central time. The winner will be notified by e-mail. U.S. and Canadian residents only, please. The giveaway is now closed and the winner notified. Thanks for participating!

Butternut Squash Linguine with Kale serves 8

• 1 box linguine (13.25 ounces weight), I’m using Dreamfields Linguine
• 1 tsp extra virgin olive oil
• 2 cloves garlic, peeled
• 1 bunch kale, preferably flat leaf
• 1 1/2 cups butternut squash puree, fresh or 1 can
• 4 ounces cream cheese*
• 1/4 cup milk*
• 1/4 tsp nutmeg, fresh or ground
• 1/4 tsp sea salt
• 1/8 tsp ground pepper
• 1 cup broken walnut pieces
• 1/2 cup Parmesan cheese, grated
• 2 Tbs fresh sage, chopped