Butternut squash, garlic and onion puree

I love winter and its incredible variety and availability of squash! Recently, I have been eating butternut squash. I like it roasted steamed but I prefer my puree recipe. For the squash, onion and garlic lovers, I am sure you will thank Me.!



Butternut squash, garlic and onion puree

- 1 butternut squash
- 1 yellow onion
- 1-2 garlic cloves
- Salt and pepper
- 1 tablespoon of butter
- A dash of olive oil



Cut the butternut squash in cubes. Boil the squash until a fork can go through it easily. While the squash is boiling, thinly slice the onion and the garlic. Heat a pan and in the olive oil, lightly brown the onions and garlic. Completely drain the squash. Grossly mash the squash without adding any liquid. Add the butter, browned onion and garlic. Salt and pepper to taste and yum!

Honey glazed pork chop

When BBQ season was coming up, after we all cried for hot dog and burgers, the next thing we were asking my mum was for her delicious honey glazed pork chop. Pork is a rather cheap meat (depend on the cut) and contrary to the preconceived idea, pork should not be cook through and through. There was some history of disease, but the Canadian pork that is available everywhere right now doesn’t have a hint of disease so it is perfectly safe to eat it pink.

I am still struggling with cooking steaks on the grill. I love mine rare and the problem is: I always overcook it. I don’t know why, but I do not have this problem with pork. So the other night, when I had to cook (In exchange for my husband to put together my new bike) I decided to make my mum honey glazed pork. So simple, as usual, I’ve modified the recipe a little bit so that it has more garlic.



Honey glazed pork loin (changed the cut too)

- 4 pork chop (or loin)
- 1/3 cup liquid honey (used the organic one from the Calgary farmers market, has more of a “earthy flavor)
- 1/3 soy sauce
- 2 table spoon chili sauce
- 4 crushed garlic cloves

Mix everything together and brush the meat with the mixture until cooked and no mixture if left.



It truly has a great flavor. You could also marinate meat overnight in this. (but do not use to glaze)

Cabbage side

Me love some cabbage! I am lucky that my husband like it too as I very often make a side dish with cabbage. This one is quite simple and is the “I-Don’t-know-which-thing-to-try-today”.

Simple side cabbage

- Cabbage duh!
- 1 Chopped red onion
- Garlic
- Salt
- Pepper
- A bit of butter

Thinly slice the cabbage, put butter in the pan and add the garlic. After a little bit, add the onion, once they start to get tender, add the cabbage and season. Stir for about 5-10 minutes (depending on how you like your cabbage).



Serve hot, it’s yummy!

Guest Blogger - Guinness and Garlic Roast

I don’t know the ingredient for the following recipe. I came home one night and my husband had made dinner. It smelled quite good. I know there was garlic and Guinness beer involved but more than that, I couldn’t tell.

He couldn’t give me a specific recipe since he throws stuff in the pot and shoveled it in the oven. I’ll call it the Guinness and Garlic roast. It was delicious.