This recipe was adapted from Bon Appetit: http://www.bonappetit.com/recipe/skillet-chicken-pot-pie-with-butternut-squash#recipe-ingredients
Chicken and Butternut Squash Skillet Pie
2-3 Tbs bacon grease or grapeseed oil, for greasing pan
2 large chicken thighs, chopped into small cubes
1 small onion, diced
1 small butternut squash, peeled, seeded and cubed (peel with a potato peeler - it's easy, then cut in half, scoop out seeds, and chop)
1 small bunch kale, center ribs discarded, leaves chopped
2 tsp minced garlic (about 2 large cloves)
1 Tbs Wildtree Herb Grilling Marinade
1 Tbs Wildtree Chicken or Vegetable Bouillon Base
1/4 cup flour
2-3 cups water
salt and pepper to taste
grated nutmeg to taste
1 sheet frozen puff pastry, defrosted
1 egg, beaten with a bit of water
Preheat oven to 425 F. Heat oil or grease in large cast iron skillet. Add chicken and saute about 5-7 mins, stirring occasionally, until browned but not cooked through. Add onion, squash and kale. Saute another 5-10 mins or until onions are translucent and tender. Add garlic, Wildtree spices, and flour. Stir one minute. Add water slowly, while stirring. Use as much water as you want until your gravy is as thick or thin as you want it. I did about 2.5 cups. Add salt, pepper and nutmeg to taste. Simmer, stirring often, until squash begins to soften, about 10 mins. Add more water if needed. Turn off heat.
Roll out puff pastry using a bit of flour to keep from sticking. Place over skillet and brush with egg wash. Vent by cutting a few slits in the top. Place in preheated oven for 15 mins. Turn oven down to 375 F and continue baking another 10-15 mins or until deep golden brown. Remove from oven and let rest 5-10 mins before serving, if you can stand the wait!
Showing posts with label Winter Squash. Show all posts
Showing posts with label Winter Squash. Show all posts
Saturday, March 8, 2014
Tuesday, January 10, 2012
Hearty Pumpkin Soup w/Orange
This sounded like a strange combination, but I happened to have all (well, most) the ingredients on hand so I gave it a try. I am so glad I did because it's surprisingly good! Somehow the brightness of the orange really enhances the flavor of the pumpkin and it melds together beautifully.
Hearty Pumpkin Soup w/Orange Recipe (adapted from The Pumpkin Cookbook), serves 4-6
1 ½ lb pumpkin or kabocha squash, peeled, seeded and diced
1 onion, chopped
1/4 cup brown rice
1 lb carrots, peeled and sliced
5 cups chicken or veggie stock, warmed
1/4 tsp ground nutmeg
2" stick cinnamon
sea salt to taste
fresh cracked black pepper to taste
1 cup frozen peas (I didn't have any so I used edamame and it was good)
1 orange
To a large sauce pan or dutch oven, add pumpkin, onion, rice, carrots and stock. Bring to a boil and add the spices. Reduce heat to low, cover and simmer about 45 mins or until pumpkin has pretty much disintegrated into soup and the carrots and onion are tender. Add peas or edamame and cook just until warmed through, about 5 mins. Remove cinnamon stick.
Cut 4 or 6 (depending on how many people you're serving) thin slices from the center of the orange for the garnish. Grate the rest of the zest and add to soup along with the juice from the orange. Serve in warmed bowls and garnished with the orange slice.
Hearty Pumpkin Soup w/Orange Recipe (adapted from The Pumpkin Cookbook), serves 4-6
1 ½ lb pumpkin or kabocha squash, peeled, seeded and diced
1 onion, chopped
1/4 cup brown rice
1 lb carrots, peeled and sliced
5 cups chicken or veggie stock, warmed
1/4 tsp ground nutmeg
2" stick cinnamon
sea salt to taste
fresh cracked black pepper to taste
1 cup frozen peas (I didn't have any so I used edamame and it was good)
1 orange
To a large sauce pan or dutch oven, add pumpkin, onion, rice, carrots and stock. Bring to a boil and add the spices. Reduce heat to low, cover and simmer about 45 mins or until pumpkin has pretty much disintegrated into soup and the carrots and onion are tender. Add peas or edamame and cook just until warmed through, about 5 mins. Remove cinnamon stick.
Cut 4 or 6 (depending on how many people you're serving) thin slices from the center of the orange for the garnish. Grate the rest of the zest and add to soup along with the juice from the orange. Serve in warmed bowls and garnished with the orange slice.
Sunday, January 8, 2012
Garlic and Greens Spaghetti Squash
This is adapted from Food Network Magazine's Great Easy Meals. Instead of using actual pasta, I opted for spaghetti squash which considerably takes down the glycemic load on your body (meaning you won't get the blood sugar spike that you would from traditional pasta). You could certainly try this with a low-glycemic pasta if you wanted to go that route.
I was shocked that the kids (ages 4 and 1½) gave this dinner rave reviews! They both cleaned their plates and asked for more! I knew that would happen if I had used real pasta but was very impressed that they both loved the spaghetti squash so much (and the greens)!
Garlic and Greens Spaghetti Squash Recipe, serves 4
1 small spaghetti squash
16 cloves garlic, thinly sliced
1/3 cup EVOO
1 medium onion, halved and sliced
1/8 tsp red pepper flakes, or more to taste
sea salt
1 bunch hearty greens such as kale or chard, thick stems discarded and leaves coarsely chopped
cracked black pepper and fresh grated Parmesan or Romano cheese for topping
Cut squash in half the long way. Scoop out seeds (I just discovered that my ice cream scooper works great for this!), place in baking dish, and bake in 375°F oven about 45 mins or until very tender.
When squash is almost done, begin with the rest of the recipe. Fry garlic in EVOO in a large skillet over medium heat. You want a nice color beginning to form but don't over brown or the garlic will be bitter. Transfer garlic with slotted spoon to a bowl or plate. Pour off all but about 2 Tbs of the EVOO (reserve the garlic-infused EVOO for another use or for dipping crusty bread into - which I didn't feel bad about in the least since we were having spaghetti squash instead of actual spaghetti). Add onions and red pepper flakes to the skillet. Cook until onions are softened and beginning to brown, about 10 mins. Season to taste with salt. Add greens and sauté until just wilted, about a minute.
While the onions are cooking, you can remove the squash from the oven and shred into "spaghetti". Use a fork and scrape the flesh, across the short side, to form the strands. Remove all the strands and place in the skillet with the greens and onions and toss to coat, adding more EVOO if necessary. Top with fried garlic chips. Grate Parmesan over the top, do a final seasoning with salt and pepper and serve immediately.
I was shocked that the kids (ages 4 and 1½) gave this dinner rave reviews! They both cleaned their plates and asked for more! I knew that would happen if I had used real pasta but was very impressed that they both loved the spaghetti squash so much (and the greens)!
Garlic and Greens Spaghetti Squash Recipe, serves 4
1 small spaghetti squash
16 cloves garlic, thinly sliced
1/3 cup EVOO
1 medium onion, halved and sliced
1/8 tsp red pepper flakes, or more to taste
sea salt
1 bunch hearty greens such as kale or chard, thick stems discarded and leaves coarsely chopped
cracked black pepper and fresh grated Parmesan or Romano cheese for topping
Cut squash in half the long way. Scoop out seeds (I just discovered that my ice cream scooper works great for this!), place in baking dish, and bake in 375°F oven about 45 mins or until very tender.
When squash is almost done, begin with the rest of the recipe. Fry garlic in EVOO in a large skillet over medium heat. You want a nice color beginning to form but don't over brown or the garlic will be bitter. Transfer garlic with slotted spoon to a bowl or plate. Pour off all but about 2 Tbs of the EVOO (reserve the garlic-infused EVOO for another use or for dipping crusty bread into - which I didn't feel bad about in the least since we were having spaghetti squash instead of actual spaghetti). Add onions and red pepper flakes to the skillet. Cook until onions are softened and beginning to brown, about 10 mins. Season to taste with salt. Add greens and sauté until just wilted, about a minute.
While the onions are cooking, you can remove the squash from the oven and shred into "spaghetti". Use a fork and scrape the flesh, across the short side, to form the strands. Remove all the strands and place in the skillet with the greens and onions and toss to coat, adding more EVOO if necessary. Top with fried garlic chips. Grate Parmesan over the top, do a final seasoning with salt and pepper and serve immediately.
Thursday, December 22, 2011
Week 52!
I hope everyone had a very merry Christmas and was able to spend some time reflecting on the amazing, miraculously true story that we celebrate in Christmas.
One whole year done!! Even though each week has not been a full meal plan, I feel pretty great about completing a whole year of blogging. Here is the last week of the year!
Moroccan Winter Squash Quinoa (from Epicurious.com)
Stew
Quinoa
One whole year done!! Even though each week has not been a full meal plan, I feel pretty great about completing a whole year of blogging. Here is the last week of the year!
Moroccan Winter Squash Quinoa (from Epicurious.com)
Stew
- 2 tablespoons olive oil
- 1 small onion, chopped
- 3 garlic cloves, chopped
- 2 teaspoons Hungarian sweet paprika
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cayenne pepper
- Pinch of saffron (I did not use this)
- 1 cup water
- 1 14.5 ounce can diced tomatoes, undrained
- 2 tablespoons fresh lemon juice
- 1 butternut squash (or similar), peeled and cubed
- 2 carrots, scrubbed well and sliced thick
Quinoa
- 1 cup quinoa
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped peeled carrot
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon turmeric
- 2 cups water
- 1/2 cup chopped fresh cilantro, divided
- 2 teaspoons chopped fresh mint, divided
Stir half of cilantro and half of mint into stew.
Spoon quinoa onto platter, forming well in center. Spoon stew into well.
Sprinkle remaining herbs over.
Braised Maple-Bourbon Pork with Beans (in the slow cooker, adapted from Williams-Sonoma), this makes enough for a crowd, 8-10 servings. Feel free to half the recipe if that is more appropriate for you :)
2 lb boneless pork shoulder, cut into 4 pieces
kosher salt and cracked pepper
1 Tbs grapeseed or olive oil
2 lb keilbasa (2 large links), each cut into 3 pieces
3 yellow onions, diced
2 stalks celery, diced
1 Tbs minced garlic
3 Tbs tomato paste
2 tsp chopped fresh thyme
1 bay leaf
1/4 cup bourbon
1 (14.5 oz) can diced tomatoes
1 1/2 lbs dried cannellini beans, soaked overnight and drained
1/4 cup maple syrup
3 cups chicken broth
4 oz bacon, diced
2 cups fresh bread crumbs
1 tsp chopped fresh sage
2 Tbs chopped fresh flat-leaf parsley
Season pork lightly with salt and pepper. Warm oil in dutch oven over med-high heat and brown pork. Transfer to slow cooker and in same dutch oven brown sausages. Transfer to slow cooker and cook onions and celery in same dutch oven over med heat. Add garlic, tomato paste, thyme and bay leaf. Cook one minute. Add bourbon and cook another min. Add all to slow cooker.
Into slow cooker, add tomatoes, beans, maple syrup and broth. Nestle pork into bean mixture and arrange sausages around pork. Cover and cook on high until beans are tender, upto 10 hours. Skim off fat and discard bay leaf. Season with salt and pepper.
In large saute pan or cast iron skillet over med-high heat, cook bacon until crisp. Pour off all but 1 Tbs fat (reserve rendered bacon fat for another use) and add bread crumbs and sage to pan. Cook 4 mins, stirring. Stir in parsley and bacon. Sprinkle over pork mixture. If your slow cooker insert allows, you can finish the dish in a 400 F oven for about 5 mins.
Spice Roasted Chicken and Root Vegetables, serves 4
2 medium red onions, cut into wedges
2 lbs mixed root veggies of choice (carrots, parsnips, etc), cut into 3" pieces
2 Tbs EVOO
Kosher salt and cracked pepper
4 small chicken legs (thighs and drumsticks, so 8 total)
2 tsp paprika
1 tsp ground cinnamon
Heat oven to 425F. Toss veggies with oil and 1/4 tsp each salt and pepper on large sheet pan or baking sheet.
Season chicken with paprika, cinnamon, salt and pepper. Place chicken on sheet pan and roast about 30 mins, until veggies are tender and chicken is cooked through.
Spice Roasted Chicken and Root Vegetables, serves 4
2 medium red onions, cut into wedges
2 lbs mixed root veggies of choice (carrots, parsnips, etc), cut into 3" pieces
2 Tbs EVOO
Kosher salt and cracked pepper
4 small chicken legs (thighs and drumsticks, so 8 total)
2 tsp paprika
1 tsp ground cinnamon
Heat oven to 425F. Toss veggies with oil and 1/4 tsp each salt and pepper on large sheet pan or baking sheet.
Season chicken with paprika, cinnamon, salt and pepper. Place chicken on sheet pan and roast about 30 mins, until veggies are tender and chicken is cooked through.
Peppermint Crunch Bark (adapted slightly from King Arthur Flour) Need to do something with those Christmas candy canes? Try this!
16 oz semi-sweet chocolate, chopped
1 tsp peppermint extract
12 oz white chocolate (with cocoa butter), chopped
1/4 to 1/2 cup crushed hard peppermint candy (or candy canes)
Melt dark chocolate over double boiler (I jut use a large glass bowl set over a pot with about an inch of simmering water in the bottom). Stir in the peppermint extract. Spread into an 8 x 12" oval/rectangle on parchment paper (should be about 1/8" thick). Allow to set but not harden completely (I ended up putting the parchment paper in the fridge for about 3-4 mins to set up better. Move it on the backside of a sheet pan).
Melt white chocolate in same manner (in a clean bowl). Mix with half of the crushed peppermint candy. Spread this over the dark chocolate and then sprinkle the rest of the peppermint candy on top, pressing in lightly with your fingers to adhere. Allow to cool until hardened (again I put in the fridge for this). Cut with large, sharp chef's knife into shards or chunks.
Friday, October 28, 2011
Week 42
Thai Green Curry (from my our produce delivery company, Door to Door Organics, website)
Raw Kale Apple Salad
I am surprised I didn't post about this yet. (Maybe I did but I can't find it when I search). I've made this a few times and it's really good, and good for you!
1 bunch kale, center stalks removed (and discarded) and leaves coarsely chopped
1-2 Tbs apple cider vinegar
1 Tbs grapeseed or olive oil
salt and pepper to taste
1 apple, cored and chopped
Mix all ingredients except apple in large bowl. Use clean hands to work the salt and vinegar into kale. Add apple and serve immediately or refrigerate upto a couple days.
Butternut Squash Enchiladas with Goat Cheese and Mole Sauce
For the mole:
3-4 dried ancho chilies, stem and seeds removed, soaked in 2 cups hot water for about an hour (water reserved)
EVOO or grapeseed oil
1 small onion, diced
1/4 cup pine nuts
1/4 cup raisins
1/4 cup sesame seeds
2-3 garlic cloves, chopped
3 black peppercorns
2 cloves
1" piece of cinnamon stick
1 tsp oregano
2 oz unsweetened chocolate
1 15oz can diced tomatoes, drained
agave syrup, if desired, to taste
kosher salt and cracked pepper to taste
Heat EVOO in large skillet over med-high heat. Add onion and saute a few mins until softened. Add pine nuts, raisins, sesame seeds, garlic, peppercorns, cloves, cinnamon and oregano. Saute several minutes, stirring, until very fragrant. Add chilies and one cup of their soaking water. Add chocolate and bring to a boil. Reduce heat, cover and simmer a few mins until chocolate is melted. Transfer mixture to blender, working in batches if necessary, and puree until smooth. Taste and adjust seasonings and add agave if you like. I did and wished I hadn't as I thought the final product was too sweet. You could also add some cayenne pepper if you want more heat. Return to skillet and heat through.
For the enchiladas:
1 large butternut squash
4 oz plain goat cheese
1 tsp dried oregano
kosher salt and cracked pepper to taste
8 whole wheat tortillas (burrito size)
Roast the squash until soft (about an hour). How you prepare the squash is up to you. I opted to slice in half the long ways, scoop out seeds, and bake at 375F for about an hour. I then scooped out the soft flesh and put into my food processor. After doing it that way, I think next time it would be easier to peel and cube the squash and then roast it. It will be fine either way. It's a toss-up really if peeling and cubing is more work or if trying to scoop the hot insides out of the skin without burning your hands is more work. Upto you.
Once your squash is roasted and skinned in in the food processor, add the goat cheese and oregano and puree. Add salt and pepper to taste.
Ladel about a cup of mole into the bottom of a 9x13" baking pan (I used the same one that I previously roasted my squash in).
Assemble enchiladas by filling the tortillas with a generous scoop of squash mixture and then rolling up and placing in prepared pan. Cover with mole sauce and bake at 350F until heated through, about 10-15 mins. Serve topped with sour cream and/or avocado and put a green salad on the side. I didn't take a picture of the final enchiladas because I didn't really care for the way they looked plated but they were delicious!
Chicken Mole
Use the leftover mole sauce over chicken and sauteed veggies (carrot, celery and onion are great) for another dinner.
Raw Kale Apple Salad
I am surprised I didn't post about this yet. (Maybe I did but I can't find it when I search). I've made this a few times and it's really good, and good for you!
1 bunch kale, center stalks removed (and discarded) and leaves coarsely chopped
1-2 Tbs apple cider vinegar
1 Tbs grapeseed or olive oil
salt and pepper to taste
1 apple, cored and chopped
Mix all ingredients except apple in large bowl. Use clean hands to work the salt and vinegar into kale. Add apple and serve immediately or refrigerate upto a couple days.
Butternut Squash Enchiladas with Goat Cheese and Mole Sauce
For the mole:
 |
| Mole on bottom of baking dish |
EVOO or grapeseed oil
1 small onion, diced
1/4 cup pine nuts
1/4 cup raisins
1/4 cup sesame seeds
2-3 garlic cloves, chopped
3 black peppercorns
2 cloves
1" piece of cinnamon stick
1 tsp oregano
2 oz unsweetened chocolate
1 15oz can diced tomatoes, drained
agave syrup, if desired, to taste
kosher salt and cracked pepper to taste
Heat EVOO in large skillet over med-high heat. Add onion and saute a few mins until softened. Add pine nuts, raisins, sesame seeds, garlic, peppercorns, cloves, cinnamon and oregano. Saute several minutes, stirring, until very fragrant. Add chilies and one cup of their soaking water. Add chocolate and bring to a boil. Reduce heat, cover and simmer a few mins until chocolate is melted. Transfer mixture to blender, working in batches if necessary, and puree until smooth. Taste and adjust seasonings and add agave if you like. I did and wished I hadn't as I thought the final product was too sweet. You could also add some cayenne pepper if you want more heat. Return to skillet and heat through.
 |
| 2 small butternut squashes in baking dish |
For the enchiladas:
1 large butternut squash
4 oz plain goat cheese
1 tsp dried oregano
kosher salt and cracked pepper to taste
8 whole wheat tortillas (burrito size)
 |
| finished butternut puree |
Once your squash is roasted and skinned in in the food processor, add the goat cheese and oregano and puree. Add salt and pepper to taste.
Ladel about a cup of mole into the bottom of a 9x13" baking pan (I used the same one that I previously roasted my squash in).
Assemble enchiladas by filling the tortillas with a generous scoop of squash mixture and then rolling up and placing in prepared pan. Cover with mole sauce and bake at 350F until heated through, about 10-15 mins. Serve topped with sour cream and/or avocado and put a green salad on the side. I didn't take a picture of the final enchiladas because I didn't really care for the way they looked plated but they were delicious!
Chicken Mole
Use the leftover mole sauce over chicken and sauteed veggies (carrot, celery and onion are great) for another dinner.
Thursday, October 13, 2011
Week 40
Week Forty!! Really? How did we get here? I can't believe there are only 12 more weeks left in the year. Actually I just counted the remaining weeks on my calendar and I think we are technically on Week 41. I must have missed one in there somewhere. Anyways, fall is definitely here and Laina keeps asking when we can rake the leaves into a pile so she can jump in them. It's very cute. Now if only she could do all the raking by herself :)
White Bean and Leek Soup with Spinach
Butter or Ghee for sauteeing
2 large leeks, white and light green parts, halved lengthwise and sliced into thin half moons
2 garlic cloves, minced
4 cups vegetable or chicken stock
2 cups water
1 large bay leaf
1/2 cup dry small pastina or orzo
salt and pepper to taste
2 cups cooked white beans (cannellini or similar)
2 cups packed fresh baby spinach or similar green
Saute leeks in butter in dutch oven. Add garlic and cook one more min. Add stock, water and bay leaf and bring to boil. Add pasta and cook until pasta is al dente. Add salt and pepper to taste and then stir in beans and spinach and heat through. Serve topped with a sprinkling of red pepper flakes and a good grating of Parmesan cheese.
Spaghetti Squash with Meat Sauce
Cut one spaghetti squash in halve the long ways. Scoop out seeds. Place on baking sheet and roast at 400F for about 45 mins or until fork tender. Meanwhile, brown ground beef in medium sauce pot and then add tomato sauce of choice. When sauce is ready, shred squash with forks to look like spaghetti strands and then top with sauce. Serve with parmesan cheese if desired.
Butter or Ghee for sauteeing
2 large leeks, white and light green parts, halved lengthwise and sliced into thin half moons
2 garlic cloves, minced
4 cups vegetable or chicken stock
2 cups water
1 large bay leaf
1/2 cup dry small pastina or orzo
salt and pepper to taste
2 cups cooked white beans (cannellini or similar)
2 cups packed fresh baby spinach or similar green
Saute leeks in butter in dutch oven. Add garlic and cook one more min. Add stock, water and bay leaf and bring to boil. Add pasta and cook until pasta is al dente. Add salt and pepper to taste and then stir in beans and spinach and heat through. Serve topped with a sprinkling of red pepper flakes and a good grating of Parmesan cheese.
Spaghetti Squash with Meat Sauce
Cut one spaghetti squash in halve the long ways. Scoop out seeds. Place on baking sheet and roast at 400F for about 45 mins or until fork tender. Meanwhile, brown ground beef in medium sauce pot and then add tomato sauce of choice. When sauce is ready, shred squash with forks to look like spaghetti strands and then top with sauce. Serve with parmesan cheese if desired.
Thursday, October 6, 2011
Week 39
Poblanos stuffed with Polenta, Cojita and Spinach
3 cups veg. broth
1 cup water
1 cup dry polenta
6-8 large fresh poblano or pasilla chilies
2 Tbs EVOO
1 cup diced red onion (about half a large one)
1 med red bell pepper, diced
3 large garlic cloves, minced
2 cups packed baby spinach leaves, coarsely chopped
2 Tbs minced fresh sage
1/8 tsp pepper
1 tsp smoked paprika
1 tsp ancho chilie powder
1 cup cojita (or feta) cheese, divided
Preheat oven to broil. Place chilies on baking sheet and roast, turning frequently, until charred. Remove from oven, place in towels or brown paper bag to steam a bit and let cool. When cool, peel, slice down one side and remove seeds. Set aside.
Meanwhile, heat broth and water in 4-qt stock pot to boiling. Whisk in polenta. Boil 2 minutes, whisking constantly. Reduce heat to low, cook, uncovered about 30 mins, stirring regularly, until soft and creamy.
Heat oil in heavy skillet and saute onion bell pepper and garlic until softened, about 5 mins. Stir in spinach and cook just until wilted, about a minute. Stir in sage, pepper, and spices. Season with salt to taste. Stir spinach mixture into polenta. Stir in 1/2 cup cheese. Divide filling among chilies. Arrange slit side up on a baking sheet. Sprinkle with remaining cojita. Broil about 5 mins or just until cheese is browning. Remove from oven and sprinkle with additional paprika and chili powder if desired.
Raw Kale Apple Salad
1 bunch kale, de-stemmed and coarsely chopped
1 shallot, minced
1 apple, cored and chopped
1/4 cup apple cider vinegar
1/4 cup EVOO
1/2 tsp salt
Mix all ingredients in large bowl and massage with clean hands until kale is wilted. May be made upto a couple days in advance and stored in fridge.
Chickpea Patties
2 cups cooked chickpeas (or 1 15 oz can, drained, rinsed and mixed with a spritz of fresh lemon juice and a pinch of salt)
1/2 tsp sea salt
1/2 tsp turmeric
1/2 tsp paprika
1/4 tsp ground cumin
1/4 tsp ground corriander
1/8 tsp ground cinnamon
2 tsp minced garlic
1 tsp minced fresh ginger
3 Tbs EVOO
2 Tbs fresh squeezed lemon juice
2 1/2 cups cooked brown basmati rice
3 Tbs finely diced bell pepper
1/4 cup loosely packed minced fresh flat leaf parsley
Preheat oven to 375 and line baking sheet w/parchment paper. Combine chickpeas through 2 Tbs fresh lemon juice in food processor and pulse until smooth and well combined, scraping down sides. Transfer mixture to bowl and fold in rice, bell pepper and parsley. Shape mixture into 1/4" thick patties, about 3 inches in diameter. Place on prepared pan and bake for 20-25 mins, until patties crisp up on the outside. They will firm up as they cool. Serve atop mixed greens with a yogurt dressing (simply mix plain, thick yogurt with a few Tbs lemon juice and salt and pepper to taste. You can add grated cucumber if you like).
Farro with Squash and Greens
4 Tbs butter, divided
1 small acorn or delicata squash, peeled, halved, seeded and cut into 1/2" cubes
kosher salt and cracked pepper
1/2 bunch greens of choice (kale, beet greens, chard, whatever), center stems removed and leaves roughly chopped
1 Tbs EVOO
3/4 cup farro (Italian wheat berries)
3/4 cup diced onion
1 small garlic clove, thinly sliced
1/4 cup dry white wine
2 cups veg stock mixed with 2 cups water, warmed
1/4 cup finely grated Parmesan
Preheat oven to 375F. Melt 1 Tbs butter in large oven proof skillet. Add squash, season w/S&P, toss to coat. Spread out on rimmed baking sheet and roast, turning squash every 10 mins, until tender, about 35 minutes total. In same skillet, saute greens until wilted, adding more butter or EVOO as necessary. Remove from skillet and set aside. In same skillet, heat 1 Tbs EVOO, add farro and toss to coat. Roast in oven until toasted, stirring once, about 6 mins total. Transfer to bowl. Melt remaining butter in skillet. Add onion and cook until translucent, stirring. Add garlic, stir. Add wine and increase heat to high. Reduce by about 3/4, about 2 mins. Add farro and 1/2 cup warm stock mixture. Stir until almost all liquid is absorbed. Continue adding small amounts of stock mixture and cooking until the farro is tender. Stir in roasted squash, greens and Parmesan. Heat through and serve immediately.
Chicken Tortellini Soup (from Mama Manifesto)
Fingerling Potato Salad (from my Worth Repeating post)
3 cups veg. broth
1 cup water
1 cup dry polenta6-8 large fresh poblano or pasilla chilies
2 Tbs EVOO
1 cup diced red onion (about half a large one)
1 med red bell pepper, diced
3 large garlic cloves, minced
2 cups packed baby spinach leaves, coarsely chopped
2 Tbs minced fresh sage
1/8 tsp pepper
1 tsp smoked paprika
1 tsp ancho chilie powder
1 cup cojita (or feta) cheese, divided
Preheat oven to broil. Place chilies on baking sheet and roast, turning frequently, until charred. Remove from oven, place in towels or brown paper bag to steam a bit and let cool. When cool, peel, slice down one side and remove seeds. Set aside.
Meanwhile, heat broth and water in 4-qt stock pot to boiling. Whisk in polenta. Boil 2 minutes, whisking constantly. Reduce heat to low, cook, uncovered about 30 mins, stirring regularly, until soft and creamy.
Heat oil in heavy skillet and saute onion bell pepper and garlic until softened, about 5 mins. Stir in spinach and cook just until wilted, about a minute. Stir in sage, pepper, and spices. Season with salt to taste. Stir spinach mixture into polenta. Stir in 1/2 cup cheese. Divide filling among chilies. Arrange slit side up on a baking sheet. Sprinkle with remaining cojita. Broil about 5 mins or just until cheese is browning. Remove from oven and sprinkle with additional paprika and chili powder if desired.
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| Laina wanted me to take a pic of her plate |
Raw Kale Apple Salad 1 bunch kale, de-stemmed and coarsely chopped
1 shallot, minced
1 apple, cored and chopped
1/4 cup apple cider vinegar
1/4 cup EVOO
1/2 tsp salt
Mix all ingredients in large bowl and massage with clean hands until kale is wilted. May be made upto a couple days in advance and stored in fridge.
Chickpea Patties
2 cups cooked chickpeas (or 1 15 oz can, drained, rinsed and mixed with a spritz of fresh lemon juice and a pinch of salt)
1/2 tsp sea salt
1/2 tsp turmeric
1/2 tsp paprika
1/4 tsp ground cumin
1/4 tsp ground corriander
1/8 tsp ground cinnamon
2 tsp minced garlic
1 tsp minced fresh ginger
3 Tbs EVOO
2 Tbs fresh squeezed lemon juice
2 1/2 cups cooked brown basmati rice
3 Tbs finely diced bell pepper
1/4 cup loosely packed minced fresh flat leaf parsley
Preheat oven to 375 and line baking sheet w/parchment paper. Combine chickpeas through 2 Tbs fresh lemon juice in food processor and pulse until smooth and well combined, scraping down sides. Transfer mixture to bowl and fold in rice, bell pepper and parsley. Shape mixture into 1/4" thick patties, about 3 inches in diameter. Place on prepared pan and bake for 20-25 mins, until patties crisp up on the outside. They will firm up as they cool. Serve atop mixed greens with a yogurt dressing (simply mix plain, thick yogurt with a few Tbs lemon juice and salt and pepper to taste. You can add grated cucumber if you like).
Farro with Squash and Greens
4 Tbs butter, divided
1 small acorn or delicata squash, peeled, halved, seeded and cut into 1/2" cubes
kosher salt and cracked pepper
1/2 bunch greens of choice (kale, beet greens, chard, whatever), center stems removed and leaves roughly chopped
1 Tbs EVOO
3/4 cup farro (Italian wheat berries)
3/4 cup diced onion
1 small garlic clove, thinly sliced
1/4 cup dry white wine
2 cups veg stock mixed with 2 cups water, warmed
1/4 cup finely grated Parmesan
Preheat oven to 375F. Melt 1 Tbs butter in large oven proof skillet. Add squash, season w/S&P, toss to coat. Spread out on rimmed baking sheet and roast, turning squash every 10 mins, until tender, about 35 minutes total. In same skillet, saute greens until wilted, adding more butter or EVOO as necessary. Remove from skillet and set aside. In same skillet, heat 1 Tbs EVOO, add farro and toss to coat. Roast in oven until toasted, stirring once, about 6 mins total. Transfer to bowl. Melt remaining butter in skillet. Add onion and cook until translucent, stirring. Add garlic, stir. Add wine and increase heat to high. Reduce by about 3/4, about 2 mins. Add farro and 1/2 cup warm stock mixture. Stir until almost all liquid is absorbed. Continue adding small amounts of stock mixture and cooking until the farro is tender. Stir in roasted squash, greens and Parmesan. Heat through and serve immediately.
Chicken Tortellini Soup (from Mama Manifesto)
Fingerling Potato Salad (from my Worth Repeating post)
Sunday, January 9, 2011
Week 2
Here's the meal plan for the week of January 9th:
Slow Cooker Cabbage and Pork Stew (adapted from Betty Crocker's Slow Cooker Cookbook), 6-8 servings
1 lb boneless pork (the original recipe called for country style ribs, but I'm just using chops)
4 med carrots, cut into 1/4" slices (2 cups)
2 celery stalks, chopped
1 med potato, peeled and cut into 1/2" pieces (I'm using 2 red potatoes and not peeling)
1 med onion, chopped
4 cups chopped cabbage (about 1 med head)
1/4 cup packed brown sugar
4 cups water
1 tsp crushed red pepper
1/2 tsp salt
1/2 tsp pepper
4 chicken bouillon cubes
1 can (28 oz) crushed tomatoes, undrained
Mix all ingredients in large slow cooker, cover and cook on low for 8-9 hours or until pork and veggies are tender.
Super-Fast Spinach, Pesto and Cheese Lasagna, 8 servings
3 cups ricotta cheese
1 cup shredded Parmesan cheese
1 large egg
2 10-ounce packages frozen chopped spinach, thawed, squeezed dry
1 7-ounce package prepared pesto
4 cups bottled chunky pasta sauce
12 no-boil lasagna noodles from one 8-ounce package
2 cups grated Fontina cheese
Preheat oven to 350°F. Blend ricotta and Parmesan in medium bowl. Season cheeses with salt and pepper; stir in egg. Blend spinach and pesto in another medium bowl.
Brush 13x9x2-inch glass baking dish with oil. Spread 1 cup pasta sauce in prepared dish. Arrange 3 noodles side by side atop sauce. Spread 1 1/4 cups ricotta cheese mixture over in thin layer. Drop 1/3 of spinach mixture over by spoonfuls. Repeat layering with sauce, noodles, ricotta cheese mixture and spinach mixture 2 more times. Top with remaining 3 noodles and 1 cup sauce.
Cover lasagna with foil. Bake 35 minutes. Uncover; sprinkle with Fontina cheese. Bake lasagna until heated through, sauce bubbles, and cheese on top is melted, about 15 minutes longer. Let stand 10 minutes for easier slicing and serving.
Slow Cooker Pho
We tried Pho at a Vietnamese restaurant once and did not care for it (likely because we tried it with authentic cow intestines or something). I'm going to give it a shot at home though, using this recipe from A Year of Slow Cooking. I'll probably serve mine w/cilantro, shredded cabbage, green chili rings, and lime wedges, since I'm using those ingredients for some of the other recipes this week. Traditionally I believe you should do bean sprouts, but I hate buying a whole bag of bean sprouts and then not using it all. Next time I will plan better and do a second meal that requires them :)
Stir Fried Pumpkin with Lamb (this comes from The Pumpkin Cookbook) 4-6 servings
2 garlic cloves
1/4" piece fresh ginger
1 tsp coriander seeds, toasted
1 Tbs grated lemon zest
3 Tbs lemon juice
1/2" piece green chili, seeded
1 lb lamb from leg, cut into thin strips
Process above ingredients except lamb to make a paste (in food processor or w/large mortar and pestle). Rub paste on lamb, cover and refrigerate 4-6 hrs.
2-3 Tbs EVOO
1 3/4 lb pumpkin, peeled, seeded and cut into 3/4" thick cubes
1 tsp coriander seeds
1/2" piece green chili, seeded
1/2 cup vegetable stock
2 Tbs chopped cilantro
S & P
Stir fry pumpkin, coriander seeds, and green chili in EVOO until browned. Add a little vegetable stock, cover and cook on low about 2 mins.
Heat a wok and add EVOO. Add lamb with marinade and stir fry over high heat 4-5 mins until browned. Add pumpkin mixture and stir fry until heated through, adding more stock if necessary. Stir in the cilantro, add S&P to taste.
Fajitas, about 4 servings, but you can easily add more chicken and peppers
Combine:
1 clove minced garlic
1 1/2 tsp seasoned salt
1 1/2 tsp ground cumin
1/2 tsp chili powder
1/2 tsp crushed red pepper
1 Tbs olive oil
2 Tbs lime juice (fresh is best)
1 1/2 lbs sliced chicken
marinate in fridge a couple hours
Saute chicken with sliced bell peppers and onions and serve with warm tortillas, avocado, tomatoes, cilantro and salsa or pico de gallo.
Slow Cooker Cabbage and Pork Stew (adapted from Betty Crocker's Slow Cooker Cookbook), 6-8 servings
1 lb boneless pork (the original recipe called for country style ribs, but I'm just using chops)
4 med carrots, cut into 1/4" slices (2 cups)
2 celery stalks, chopped
1 med potato, peeled and cut into 1/2" pieces (I'm using 2 red potatoes and not peeling)
1 med onion, chopped
4 cups chopped cabbage (about 1 med head)
1/4 cup packed brown sugar
4 cups water
1 tsp crushed red pepper
1/2 tsp salt
1/2 tsp pepper
4 chicken bouillon cubes
1 can (28 oz) crushed tomatoes, undrained
Mix all ingredients in large slow cooker, cover and cook on low for 8-9 hours or until pork and veggies are tender.
Super-Fast Spinach, Pesto and Cheese Lasagna, 8 servings
3 cups ricotta cheese
1 cup shredded Parmesan cheese
1 large egg
2 10-ounce packages frozen chopped spinach, thawed, squeezed dry
1 7-ounce package prepared pesto
4 cups bottled chunky pasta sauce
12 no-boil lasagna noodles from one 8-ounce package
2 cups grated Fontina cheese
Preheat oven to 350°F. Blend ricotta and Parmesan in medium bowl. Season cheeses with salt and pepper; stir in egg. Blend spinach and pesto in another medium bowl.
Brush 13x9x2-inch glass baking dish with oil. Spread 1 cup pasta sauce in prepared dish. Arrange 3 noodles side by side atop sauce. Spread 1 1/4 cups ricotta cheese mixture over in thin layer. Drop 1/3 of spinach mixture over by spoonfuls. Repeat layering with sauce, noodles, ricotta cheese mixture and spinach mixture 2 more times. Top with remaining 3 noodles and 1 cup sauce.
Cover lasagna with foil. Bake 35 minutes. Uncover; sprinkle with Fontina cheese. Bake lasagna until heated through, sauce bubbles, and cheese on top is melted, about 15 minutes longer. Let stand 10 minutes for easier slicing and serving.
Slow Cooker Pho
We tried Pho at a Vietnamese restaurant once and did not care for it (likely because we tried it with authentic cow intestines or something). I'm going to give it a shot at home though, using this recipe from A Year of Slow Cooking. I'll probably serve mine w/cilantro, shredded cabbage, green chili rings, and lime wedges, since I'm using those ingredients for some of the other recipes this week. Traditionally I believe you should do bean sprouts, but I hate buying a whole bag of bean sprouts and then not using it all. Next time I will plan better and do a second meal that requires them :)
Stir Fried Pumpkin with Lamb (this comes from The Pumpkin Cookbook) 4-6 servings
2 garlic cloves
1/4" piece fresh ginger
1 tsp coriander seeds, toasted
1 Tbs grated lemon zest
3 Tbs lemon juice
1/2" piece green chili, seeded
1 lb lamb from leg, cut into thin strips
Process above ingredients except lamb to make a paste (in food processor or w/large mortar and pestle). Rub paste on lamb, cover and refrigerate 4-6 hrs.
2-3 Tbs EVOO
1 3/4 lb pumpkin, peeled, seeded and cut into 3/4" thick cubes
1 tsp coriander seeds
1/2" piece green chili, seeded
1/2 cup vegetable stock
2 Tbs chopped cilantro
S & P
Stir fry pumpkin, coriander seeds, and green chili in EVOO until browned. Add a little vegetable stock, cover and cook on low about 2 mins.
Heat a wok and add EVOO. Add lamb with marinade and stir fry over high heat 4-5 mins until browned. Add pumpkin mixture and stir fry until heated through, adding more stock if necessary. Stir in the cilantro, add S&P to taste.
Fajitas, about 4 servings, but you can easily add more chicken and peppers
Combine:
1 clove minced garlic
1 1/2 tsp seasoned salt
1 1/2 tsp ground cumin
1/2 tsp chili powder
1/2 tsp crushed red pepper
1 Tbs olive oil
2 Tbs lime juice (fresh is best)
1 1/2 lbs sliced chicken
marinate in fridge a couple hours
Saute chicken with sliced bell peppers and onions and serve with warm tortillas, avocado, tomatoes, cilantro and salsa or pico de gallo.
Sunday, January 2, 2011
Week 1
Happy New Year everyone! I will try to keep the "chit-chat" to a minimum each week and just post the menu and the recipes :) Enjoy!
Slow-cooker Herbed Turkey (or Chicken) Casserole (adapted from Betty Crocker's Slow Cooker Cookbook) 6 Servings
30 oz chicken stock (if I don't have any homemade on hand, I like to use the organic "Better than Bouillon")
1 can condensed cream of chicken soup (I really should just make this from scratch, too)
1/4 tsp dried marjoram
1/8 tsp pepper (or several good turns of the pepper mill)
1 lb turkey breast tenderloins, cut into 1" pieces (I'm using chicken since I have it on hand)
1 med onion, chopped
1 med carrot, sliced
1 med celery stalk, sliced
1 1/4 cups uncooked wild rice, rinsed and drained.
In 3 1/2-6 qt slow cooker, combine stock, cream of chicken soup, marjoram and pepper, stir or whisk until smooth. Add remaining ingredients and stir. Cover and cook on high for 30 mins. Turn to low and cook 6-7 hrs or until rice is tender and liquid is absorbed.
Slow-cooker Lentil and Canadian Bacon Soup (adapted from Betty Crocker's book, again) 8 Servings
16 oz dried lentils (2 1/4 cups) sorted and rinsed
30 oz vegetable or chicken stock
6 oz sliced Canadian bacon, coarsely chopped
3 med carrots, sliced to 1/2" pieces
1 med onion, chopped
1 med stalk celery, sliced to 1/2" pieces
4 cups water
1 tsp dried thyme
1/2 tsp salt
1/4 tsp pepper
Mix all ingredients in large slow cooker, cover and cook on low 8-9 hrs. Stir well before serving.
Great Grandma's Squash and Beans (4-6 servings), vegetarian
EVOO (you'll see this a lot: Extra-Virgin Olive Oil) for Sauteeing
1 butternut squash, peeled, seeded, and cubed
1 med onion, chopped
3-4 garlic cloves, chopped
2 cans pinto beans, undrained
elbow macaroni, cooked to package directions
S & P (salt and pepper) to taste
Parmesan cheese
In large stock pot, saute the squash and onion in EVOO until beginning to soften. Add garlic and saute a min more. Add the beans w/their liquid. Simmer, covered, until squash is tender, usually about 20 mins, depending on how big you cut the pieces. Salt to taste. Ladel over hot cooked elbow macaroni, grate fresh Parmesan over the top and add cracked pepper to taste.
Chicken Enchiladas
1 recipe enchilada sauce from the Knitting Siren
Cooked chicken (breast or thighs are nice), shredded
large whole-grain flour tortillas (watch out for hydrogenated veg. oils)
grated cheese (I like pepper jack but cheddar or plain jack are fine, too, or you can go more authentic and use Mexican cheeses like queso blanco or asadero).
Veggie like brocolli or cauliflower for serving, and/or a green side salad
This is not so much a recipe as a "just put it together". Make the enchilada sauce from my friend, Melanie's, site. It's the best. Really. Except I don't always add the sour cream. It's good both ways. Ladel some of the sauce on the bottom of a baking dish. I usually use a 9x12 and it makes enough for leftovers for our family of two adults, one preschooler and one baby. Heat the tortillas a bit to make them easier to manipulate (if they're cold they will usually tear as you try to fold or roll them). I do one at a time - heat tortilla, fill w/chicken, roll up, place in baking dish. Repeat until you have as many enchiladas as you want. Pour more enchilada sauce over the top, sprinkle w/cheese, and bake at 350 until hot and bubbly, about 1/2 hr.
Stuffed Acorn Squash 8 servings (I'm halving this one), vegetarian
1 onion, diced finely
3 garlic cloves, diced finely
3 celery stalks, chopped
EVOO for sauteeing
3 cups cooked brown rice
12 oz extra firm tofu, cubed (be sure to buy tofu and other soy products organic to stay away from GMO soy)
S & P to taste
4 medium acorn squash
Saute onion and celery in EVOO. Add garlic. Add tofu and cooked rice. Season w/S & P. Cut squash in half, remove seeds, and stuff w/rice mixture. Bake at 350 in covered glass dish about 45 mins or until squash is tender. To make it a bit easier to stand squash in dish, you can cut a little off the pointy end.
Slow-cooker Herbed Turkey (or Chicken) Casserole (adapted from Betty Crocker's Slow Cooker Cookbook) 6 Servings
30 oz chicken stock (if I don't have any homemade on hand, I like to use the organic "Better than Bouillon")
1 can condensed cream of chicken soup (I really should just make this from scratch, too)
1/4 tsp dried marjoram
1/8 tsp pepper (or several good turns of the pepper mill)
1 lb turkey breast tenderloins, cut into 1" pieces (I'm using chicken since I have it on hand)
1 med onion, chopped
1 med carrot, sliced
1 med celery stalk, sliced
1 1/4 cups uncooked wild rice, rinsed and drained.
In 3 1/2-6 qt slow cooker, combine stock, cream of chicken soup, marjoram and pepper, stir or whisk until smooth. Add remaining ingredients and stir. Cover and cook on high for 30 mins. Turn to low and cook 6-7 hrs or until rice is tender and liquid is absorbed.
Slow-cooker Lentil and Canadian Bacon Soup (adapted from Betty Crocker's book, again) 8 Servings
16 oz dried lentils (2 1/4 cups) sorted and rinsed
30 oz vegetable or chicken stock
6 oz sliced Canadian bacon, coarsely chopped
3 med carrots, sliced to 1/2" pieces
1 med onion, chopped
1 med stalk celery, sliced to 1/2" pieces
4 cups water
1 tsp dried thyme
1/2 tsp salt
1/4 tsp pepper
Mix all ingredients in large slow cooker, cover and cook on low 8-9 hrs. Stir well before serving.
Great Grandma's Squash and Beans (4-6 servings), vegetarian
EVOO (you'll see this a lot: Extra-Virgin Olive Oil) for Sauteeing
1 butternut squash, peeled, seeded, and cubed
1 med onion, chopped
3-4 garlic cloves, chopped
2 cans pinto beans, undrained
elbow macaroni, cooked to package directions
S & P (salt and pepper) to taste
Parmesan cheese
In large stock pot, saute the squash and onion in EVOO until beginning to soften. Add garlic and saute a min more. Add the beans w/their liquid. Simmer, covered, until squash is tender, usually about 20 mins, depending on how big you cut the pieces. Salt to taste. Ladel over hot cooked elbow macaroni, grate fresh Parmesan over the top and add cracked pepper to taste.
Chicken Enchiladas
1 recipe enchilada sauce from the Knitting Siren
Cooked chicken (breast or thighs are nice), shredded
large whole-grain flour tortillas (watch out for hydrogenated veg. oils)
grated cheese (I like pepper jack but cheddar or plain jack are fine, too, or you can go more authentic and use Mexican cheeses like queso blanco or asadero).
Veggie like brocolli or cauliflower for serving, and/or a green side salad
This is not so much a recipe as a "just put it together". Make the enchilada sauce from my friend, Melanie's, site. It's the best. Really. Except I don't always add the sour cream. It's good both ways. Ladel some of the sauce on the bottom of a baking dish. I usually use a 9x12 and it makes enough for leftovers for our family of two adults, one preschooler and one baby. Heat the tortillas a bit to make them easier to manipulate (if they're cold they will usually tear as you try to fold or roll them). I do one at a time - heat tortilla, fill w/chicken, roll up, place in baking dish. Repeat until you have as many enchiladas as you want. Pour more enchilada sauce over the top, sprinkle w/cheese, and bake at 350 until hot and bubbly, about 1/2 hr.
Stuffed Acorn Squash 8 servings (I'm halving this one), vegetarian
1 onion, diced finely
3 garlic cloves, diced finely
3 celery stalks, chopped
EVOO for sauteeing
3 cups cooked brown rice
12 oz extra firm tofu, cubed (be sure to buy tofu and other soy products organic to stay away from GMO soy)
S & P to taste
4 medium acorn squash
Saute onion and celery in EVOO. Add garlic. Add tofu and cooked rice. Season w/S & P. Cut squash in half, remove seeds, and stuff w/rice mixture. Bake at 350 in covered glass dish about 45 mins or until squash is tender. To make it a bit easier to stand squash in dish, you can cut a little off the pointy end.
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