Yummy Manicotti (It's Cannelloni, ok?)

Here's tonight's dinner and some good shots for you (and delicious food for me) . It's Manicotti with a Butternut Squash, yams and Ricotta cheese filling baked in a cream Mushroom sauce and sprinkled with Sharp Cheddar.

The Manicotti came out of the box like little Italian soldiers, seldom do you see Pasta coming out of the box so organized. I boil the Manicotti for 9-10 mintues in boiling water, as you would any Pasta, with some salt and oil. When the Manicotti is ready, rinse in cold water, then transfer to a flat oiled tray to cool.

fry the chopped onion with some olive oil, and when the onion's golden add the chopped mushrooms. When the mushrooms have softened, add the heavy cream and lower the heat, mixing often until the cream has thickened. Add salt and pepper.


Cut the Squash in to 4 quarters, and after discarding of seeds and pulp, generously brush with olive oil and sprinkle a bit of black pepper, roasting at 400 degrees (Fahrenheit, sorry, When in Rome) for 45 minutes.

slice the peeled Yam in to cubes, cooking stove top in water until soft to the fork.

After the Yams and Squash cool down, place in bowl and mash using potato masher. Add Ricotta
fry the chopped onion with some olive oil, and when the onion's golden add the chopped mushrooms. When the mushrooms have softened, add the heavy cream and lower the heat, mixing often until the cream has thickened. Add salt and pepper.

I use a Zip lock bag as a decorating bag, filling the ricotta mix in the bag, and cutting a small corner off, then "inject" the filling in to the Macinotti.

Place the filled Manicotti side by side in a large flat baking dish, and pour mushroom cream sauce over, making sure that the Manicotti are covered.
































Sprinkle cheddar cheese over the sauce, and place in preheated 400 degree oven for 20 minutes.


ENJOY!

If you decide to embark on this Endeavor, you will need the following ingredients:
If you are caught during this mission I shall deny any involvement.

1 pack Manicotti

For the Filling:

• 1 Butternut squash
• 1 Sweet potato
• 1 box of Ricotta Cheese (426g)
• 1 garlic clove finely chopped
  
• salt, black pepper, cayenne pepper to taste.

For the Sauce:

• 1 Onion, chopped
• 2 garlic cloves, finely chopped
  
• Olive oil
• 1 box (225g) Baby Bella Mushrooms (also know as Portabello, or Button)
• 1 box Heavy cream
• salt, pepper to taste

In case you were wondering, this menu is larger than the sum of its parts, I read several recipes and then mixed them all together to make this dish.

BlueBerry Yogurt Muffins

Here it is. My First post. I've never been big on blogs. Like, who cares!?! Hopefully, you will. Since my circumstances have changed, the boredom and impending insanity have been driving me to find ways to keep busy. The result (or one of them) is this blog. As my first post I decided to make a favorite of mine, BlueBerry Yogurt Muffins. I got tired of buying muffins from the supermarket bakery and decided to make my own. It was surprisingly easy and fast to make. Enjoy, I know I did! Ok, this is my idea for this thing. Every time I cook something, or go somewhere yummy to eat, Ill be sure to take pictures and share the experience with you.

BlueBerry Yogurt Muffins
2 c. all purpose flour
1/3 c. sugar
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/4 c. unsweetened orange juice
2 tbsp. vegetable oil
1 tsp. vanilla extract
1 (8 oz.) carton vanilla low fat yogurt
1 egg
1 c. fresh or frozen blueberries
Vegetable cooking spray
1 tbsp. sugar

Combine first 5 ingredients in a large bowl; make a well in center of mixture. Combine orange juice and next 4 ingredients. Add to dry ingredients, stirring just until moistened. Gently fold in blueberries.

Coat muffin pan with cooking spray and divide batter among 12 muffin cups. Sprinkle with sugar.

Bake at 400 degrees for 18 minutes or until golden brown.