I have squash, squash and more squash and I LOVE IT! This week will be an experiment in how many ways I can cook squash without hearing any complaints from the kids. This one was a hit with both of them. I re-used the Autumn Quinoa Salad from the phamily dinner (see recipe below) and the pumpkin soup (also see recipe below) and came up with the yummiest stuffed squash I've ever had. Without further ado...
Stuffed Squash Delight
2 delicata squash, halved and seeded
1 C autumn quinoa salad
1/3 C black beans
1 cube bean puree (previously I had boiled a batch of white beans and pureed them and froze them in a cube tray)
parmesan cheese (to sprinkle over the tops)
1/2 C pumpkin soup
2 T butter
Heat oven to 350 and place squash cut side down in large baking dish with water. Bake 30 minutes until soft when pierced with a fork. Meanwhile, melt butter in skillet and add quinoa salad, black beans and bean puree and stir until warmed. When squash is done, take out of oven and fill with quinoa mixture. Sprinkle with parmesan cheese and spread pumpkin soup over tops. Put back in oven for 15 minutes until warmed through. Serve with a side of veggies.
Tuesday, October 26, 2010
Monday, October 25, 2010
Pureed Pumpkin Soup
Got a wonderful little pie pumpkin in my CSA share from Hatchet Cove Farm and since I'm not a pumpkin pie fan, I thought I would make a soup for my phamily dinner. This was simple and yummy for a cool autumn day.
Pureed Pumpkin Soup
1 pie pumpkin (see directions below about preparation)
1 apple, peeled and chopped
1 medium onion, sliced
1/2 C milk (I used almond milk)
spices - I used a mix of cinnamon, pumpkin spice and curry
salt & pepper
2 T oil
3 C water/broth
Cut pumpkin in half and put cut side down in a baking pan with a little bit of water in it. Bake at 350 degrees until soft, about 45 minutes.
Heat oil in pot and saute onions until translucent. Scoop pumpkin into pan and stir thoroughly. Add water/broth to cover pumpkin/onion mix. Bring to a boil and simmer gently. Add apples and spices and continue to cook an hour or 2 until flavors are mixed and everything is soft. Remove from heat and process in blender until smooth. Return to heat in pot and add salt and pepper and milk and stir. Taste and adjust spices as needed. Warm soup without bringing to boil. Serve with crusty bread.
Pureed Pumpkin Soup
1 pie pumpkin (see directions below about preparation)
1 apple, peeled and chopped
1 medium onion, sliced
1/2 C milk (I used almond milk)
spices - I used a mix of cinnamon, pumpkin spice and curry
salt & pepper
2 T oil
3 C water/broth
Cut pumpkin in half and put cut side down in a baking pan with a little bit of water in it. Bake at 350 degrees until soft, about 45 minutes.
Heat oil in pot and saute onions until translucent. Scoop pumpkin into pan and stir thoroughly. Add water/broth to cover pumpkin/onion mix. Bring to a boil and simmer gently. Add apples and spices and continue to cook an hour or 2 until flavors are mixed and everything is soft. Remove from heat and process in blender until smooth. Return to heat in pot and add salt and pepper and milk and stir. Taste and adjust spices as needed. Warm soup without bringing to boil. Serve with crusty bread.
Autumn Quinoa Salad
For my harvest party I needed some protein and tucked in the back of my cupboard was a cup of Quinoa...heaven. And then I thought, why not bake those pumpkin seeds from the pumpkin soup, and the squash seeds from the Pesto Potato Squash Salad, then add them to the quinoa. The rest is history.
Autumn Quinoa Salad
1 C Quinoa (I used Inca Red)
1 1/2 C water (less liquid makes the quinoa chewier)
1 can chickpeas, drained and rinsed
2 handfuls of roasted pumpkin seeds (see directions below)
1/2 C diced cooked squash
2 T oil
salt & pepper
Roasted Pumpkin Seeds - clean off seeds and rinse thoroughly. Spread out on baking sheet and drizzle lightly with a tiny amount of oil, then sprinkle with salt and pepper. Bake at 350 degrees for about 10 minutes, stirring often until they are toasted.
Place quinoa and water in a pot and bring to boil, lower to a simmer and keep covered about 15 minutes until water is gone. Put in a big bowl and toss with chickpeas and olive oil. Add squash and pumpkin seeds, sprinkle with salt and pepper and toss until thoroughly mixed. Refrigerate until serving.
Autumn Quinoa Salad
1 C Quinoa (I used Inca Red)
1 1/2 C water (less liquid makes the quinoa chewier)
1 can chickpeas, drained and rinsed
2 handfuls of roasted pumpkin seeds (see directions below)
1/2 C diced cooked squash
2 T oil
salt & pepper
Roasted Pumpkin Seeds - clean off seeds and rinse thoroughly. Spread out on baking sheet and drizzle lightly with a tiny amount of oil, then sprinkle with salt and pepper. Bake at 350 degrees for about 10 minutes, stirring often until they are toasted.
Place quinoa and water in a pot and bring to boil, lower to a simmer and keep covered about 15 minutes until water is gone. Put in a big bowl and toss with chickpeas and olive oil. Add squash and pumpkin seeds, sprinkle with salt and pepper and toss until thoroughly mixed. Refrigerate until serving.
Fall Potato Salad
Started getting my fall CSA share from Hatchet Cove Farms last week while I was in Vermont for School, and I couldn't wait to get home and have at all the wonderful squashes. We had planned a phamily dinner for the day after I came home and I had to whip up some food with whatever was in my pantry (which was bare since I had been gone for 9 days). I'm not usually a potato salad fan, I don't really like mayo, but something about this fall weather wanted me to fill my gullet with potatoes. I still had a bunch of potatoes from the last week of my summer CSA, and they looked so nice next to my sweet dumpling squash, that I had to do something with them. The fall potato salad was born!
Fall Potato Salad
(amounts don't need to be exact)
6 large potatoes
1 squash
1 jar of pesto (or homemade)
1 large shallot, chopped (if they are the small ones, several of them)
Peel and cut potatoes into cubes and steam until soft, but not mushy. Set aside. Cut squash in half and steam until soft. Peel and cut into cubes. Mix with potatoes, pesto and shallot. Refrigerate to incorporate flavors. Serve at room temp.
Fall Potato Salad
(amounts don't need to be exact)
6 large potatoes
1 squash
1 jar of pesto (or homemade)
1 large shallot, chopped (if they are the small ones, several of them)
Peel and cut potatoes into cubes and steam until soft, but not mushy. Set aside. Cut squash in half and steam until soft. Peel and cut into cubes. Mix with potatoes, pesto and shallot. Refrigerate to incorporate flavors. Serve at room temp.
Tuesday, October 5, 2010
Secret Veggie Potato Pancakes
I haven't been making posts recently because I don't have a camera to take pics of all my yummy food. But you know what, that's not going to stop me anymore. Until I get a new camera, you'll just have to use your imagination!
I was scrounging around the house for food and trying to make something we all would enjoy. I was too lazy to go shopping and our food on hand was pretty limited, but with a little creativity I came up with a yummy meal my kids devoured! It's a new spin on an old recipe - potato pancakes. I was trying to pack in as many veggies as I had on hand, without them noticing, and thought these were the perfect way to do it. It's no secret at this point my kids love kale, and I don't usually have to hide it for them to eat it, but I thought it would just be a fun twist to do so...keeps them on their toes! So without further adieu, here is the recipe.
Irish Pancakes
4 medium sized potatoes, cut into chunks
1 C kale, ripped into pieces
1 large carrot, peeled
1 small onion, chopped
2 eggs
3 T flour
salt and pepper
Oil, for frying
Toss potatoes into food processor and process until broken into tiny pieces (or shred them with a cheese shredder). Place in bowl and sprinkle with salt and pepper. Process kale and carrot together until desired texture, then toss in bowl with potato. Add onions and stir thoroughly. Beat 2 eggs until fluffy and add to veggies with flour. Stir thoroughly to incorporate into the veggies. Heat some oil in a cast iron skillet and when ready, spoon mixture into pan in desired shapes and sizes. Cook 2-4 minutes on each side, until brown and crispy. Keep cooked pancakes warm in oven until all are ready.
I served this with a small dollop of sour cream, a side of greens and dressing and some sauteed cauliflower. Right before we devoured the entire plate of food, we realized that everything on it (except the sour cream & dressing) had come from our CSA at Hatchet Cove Farms. A great meal that only traveled 30 miles to our plate!!
I was scrounging around the house for food and trying to make something we all would enjoy. I was too lazy to go shopping and our food on hand was pretty limited, but with a little creativity I came up with a yummy meal my kids devoured! It's a new spin on an old recipe - potato pancakes. I was trying to pack in as many veggies as I had on hand, without them noticing, and thought these were the perfect way to do it. It's no secret at this point my kids love kale, and I don't usually have to hide it for them to eat it, but I thought it would just be a fun twist to do so...keeps them on their toes! So without further adieu, here is the recipe.
Irish Pancakes
4 medium sized potatoes, cut into chunks
1 C kale, ripped into pieces
1 large carrot, peeled
1 small onion, chopped
2 eggs
3 T flour
salt and pepper
Oil, for frying
Toss potatoes into food processor and process until broken into tiny pieces (or shred them with a cheese shredder). Place in bowl and sprinkle with salt and pepper. Process kale and carrot together until desired texture, then toss in bowl with potato. Add onions and stir thoroughly. Beat 2 eggs until fluffy and add to veggies with flour. Stir thoroughly to incorporate into the veggies. Heat some oil in a cast iron skillet and when ready, spoon mixture into pan in desired shapes and sizes. Cook 2-4 minutes on each side, until brown and crispy. Keep cooked pancakes warm in oven until all are ready.
I served this with a small dollop of sour cream, a side of greens and dressing and some sauteed cauliflower. Right before we devoured the entire plate of food, we realized that everything on it (except the sour cream & dressing) had come from our CSA at Hatchet Cove Farms. A great meal that only traveled 30 miles to our plate!!
Saturday, September 18, 2010
Power Orzo
I had some kale inspiration today! I got a giant bag of kale from my wonderful CSA farm - Hatchet Cove - and I began blanching and freezing it for the winter. But as I was cutting it all up, and nibbling as I went, I had the inspiration for dinner. I sent the kids to the backyard to pick green beans, and started working on a super nutrient packed dinner for us all.
Power Orzo
1 bunch of lacino kale, chopped
2 C orzo pasta
2 carrots, peeled & chopped
1 small zucchini, chopped
1 handful green beans, chopped
1 medium onion, chopped
1/2 C nutritional yeast (OR you can use cheese)
1/4 C cheddar cheese
3 T butter, unsalted
1/4 C stock
1T oil
salt and pepper to taste
Bring a large pot of water to a rapid boil and drop in Orzo and cook for 5 minutes, then drop in Kale. Meanwhile, in a large skillet heat oil over medium heat and saute onions, carrots, zucchini and green beans for 5 minutes. Add stock to veggies and stir thoroughly. Let simmer for 2 minutes then add nutritional yeast, butter and salt and pepper and stir thoroughly. When pasta and kale is done strain thoroughly and toss into veggie mixture. Stir thoroughly and add salt and pepper to taste, and more nutritional yeast if you want. Plate meal and sprinkle cheddar cheese over top.
1 bunch of lacino kale, chopped
2 C orzo pasta
2 carrots, peeled & chopped
1 small zucchini, chopped
1 handful green beans, chopped
1 medium onion, chopped
1/2 C nutritional yeast (OR you can use cheese)
1/4 C cheddar cheese
3 T butter, unsalted
1/4 C stock
1T oil
salt and pepper to taste
Bring a large pot of water to a rapid boil and drop in Orzo and cook for 5 minutes, then drop in Kale. Meanwhile, in a large skillet heat oil over medium heat and saute onions, carrots, zucchini and green beans for 5 minutes. Add stock to veggies and stir thoroughly. Let simmer for 2 minutes then add nutritional yeast, butter and salt and pepper and stir thoroughly. When pasta and kale is done strain thoroughly and toss into veggie mixture. Stir thoroughly and add salt and pepper to taste, and more nutritional yeast if you want. Plate meal and sprinkle cheddar cheese over top.
Friday, September 17, 2010
Oranges & Greens
I bought a couple of sweet potatoes the other day at the Bath Natural Market and for some reason last night, my body was craving their orange goodness. I combined that craving with the desire to use up my wonton wrappers and to finally bust out that delicious basil I got in my last CSA share from Hatchet Cove Farms. Voila. Sweet Potato Ravioli with a Basil Goat Cheese sauce, plated on top of wilted spinach and graced with a side of homemade garlic bread.
Sweet Potato Ravioli
24 wonton wrappers
1 large sweet potato, cubed and steamed until soft
1/2 C arugula, chopped
1 large Shallot, chopped
1 T oil
2 T Nutritional Yeast (or you can sub Parm. Cheese)
1 T butter (unsalted)
While sweet potatoes are steaming, heat oil in pan over medium heat and saute shallots and arugula for 5-10 minutes until soft. When potatoes are done put in a bowl and mash with butter and nutritional yeast. Stir in arugula and shallots. Place a dollop of mixture in the center of a wonton wrapper and fold into a triangle by taking one corner and folding to touch opposite corner. Wet sides of wrapper with water on your finger and smoosh down firmly to seal. Then take left and right corner and fold in, then take top corner and fold in until they all meet - this makes it like an envelope. OR you can keep as a triangle or do it any way you feel works for you. This is just how I do them for my Gyoza and it always stands the test of cooking! When all ravioli are ready put enough water in a pot to cover ravioli and bring to boil. Turn to a gentle rolling boil and drop in 1/2 the raviolis at a time, carefully making sure they don't bump into each other. Cook for about 2 minutes and scoop out into a strainer (cover it with a dishcloth to keep warm while rest is cooking and you are making the sauce - OR you could turn the oven on VERY low and put them in their on a plate).
Basil Goat Cheese Sauce
1/2 C chopped basil
3.5ozs Goat Cheese
1 C milk (we don't use cows milk in our house so I made this with Original Almond Milk)
4 T butter (unsalted)
1 T cornstarch
2 T COLD water
Melt butter over medium heat in a sauce pan then add basil and stir thoroughly. Add goat cheese and milk and whisk until it's all mixed nicely. Mix cornstarch and cold water together and then stir into sauce and whisk until thickened.
Wilted Spinach
1 large bunch of fresh spinach leaves
Put leaves in a strainer and rinse with cold water. Heat a pan to medium heat and place spinach in pan. Stir gently until spinach as wilted.
To serve:
Place spinach on plate and put 5 ravioli's around it and 1 in the center then pour a bit of sauce over it all. Serve with some crusty garlic bread, and enjoy all the wonderful flavors and colors!
24 wonton wrappers
1 large sweet potato, cubed and steamed until soft
1/2 C arugula, chopped
1 large Shallot, chopped
1 T oil
2 T Nutritional Yeast (or you can sub Parm. Cheese)
1 T butter (unsalted)
While sweet potatoes are steaming, heat oil in pan over medium heat and saute shallots and arugula for 5-10 minutes until soft. When potatoes are done put in a bowl and mash with butter and nutritional yeast. Stir in arugula and shallots. Place a dollop of mixture in the center of a wonton wrapper and fold into a triangle by taking one corner and folding to touch opposite corner. Wet sides of wrapper with water on your finger and smoosh down firmly to seal. Then take left and right corner and fold in, then take top corner and fold in until they all meet - this makes it like an envelope. OR you can keep as a triangle or do it any way you feel works for you. This is just how I do them for my Gyoza and it always stands the test of cooking! When all ravioli are ready put enough water in a pot to cover ravioli and bring to boil. Turn to a gentle rolling boil and drop in 1/2 the raviolis at a time, carefully making sure they don't bump into each other. Cook for about 2 minutes and scoop out into a strainer (cover it with a dishcloth to keep warm while rest is cooking and you are making the sauce - OR you could turn the oven on VERY low and put them in their on a plate).
Basil Goat Cheese Sauce
1/2 C chopped basil
3.5ozs Goat Cheese
1 C milk (we don't use cows milk in our house so I made this with Original Almond Milk)
4 T butter (unsalted)
1 T cornstarch
2 T COLD water
Melt butter over medium heat in a sauce pan then add basil and stir thoroughly. Add goat cheese and milk and whisk until it's all mixed nicely. Mix cornstarch and cold water together and then stir into sauce and whisk until thickened.
Wilted Spinach
1 large bunch of fresh spinach leaves
Put leaves in a strainer and rinse with cold water. Heat a pan to medium heat and place spinach in pan. Stir gently until spinach as wilted.
To serve:
Place spinach on plate and put 5 ravioli's around it and 1 in the center then pour a bit of sauce over it all. Serve with some crusty garlic bread, and enjoy all the wonderful flavors and colors!
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