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Super Foods Friday#6: Feta and Pumpkin Casserole

By mlb, on February 9th, 2007%

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Super Foods count here is three. Not too bad. This turned into a very successful experiment. jwa was a bit skeptical, as he is with all things that involve pumpkin. Although, once I told him I was using butternut squash as a substitute, he relaxed. He has some kind of weird pumpkin phobia that strikes in the Fall and doesn’t leave until Spring.

I changed this a bit from the original — I added olive oil, the sausage and the roux. I also used chicken broth in this version (mahahahaha, Vegetarian Times!) rendering it meat-laced and definitely un-vegetarian. You can use vegetable broth if you’d like.

Feta-Pumpkin (Squash) Casserole
Based on a recipe in The Vegetarian Times
1 tbsp olive oil (plus a little extra for the pan, if desired)
1/4 cup dry sherry
1/4 cup vegetable broth or chicken broth
1 small white onion, chopped
3 cloves garlic, minced
1 medium tomato, diced
1 small . . . → Read More: Super Foods Friday#6: Feta and Pumpkin Casserole

3 comments   Casserole, Cheese, Comfort Food, Pumpkin & Squash, Recipes, Super Foods, Vegetables, Vegetarian, Winter

Butternut Squash with Coconut, Lemongrass, Shrimp and Basil (and a Bunch of Other Stuff)

By mlb, on January 30th, 2007%

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Here’s a recent meal that we had that was kind of based on a recipe I saw in Bon Appétit, but I changed a lot of it, so it ended up pretty different. It started with a butternut squash on the counter that I really had to use and a recent trip to Pok Pok shack for Khao Soi Kai (the noodly-chickeny-coconut soup) and its accompanying hot chili paste, plus extra tasty embellishments (cilantro, lime, pickled things, crunchy things). What to do with the leftover chili paste? Hmmmmmm…

Then I see a recipe for squash, coconut milk, lime, curry paste, jalapeno and noodles. The wheels start to turn. turn. turn. turn. I go to the store and pick up a few more things, defrost the shrimp I have in the freezer and here I am with:

Butternut Squash with Coconut, Lemongrass, Shrimp & Basil, etc…
2 tbsp olive oil
1 . . . → Read More: Butternut Squash with Coconut, Lemongrass, Shrimp and Basil (and a Bunch of Other Stuff)

2 comments   Autumn, Fish & Seafood, Pumpkin & Squash, Soups & Stews, Vegetables, Winter

Get a Fork, It’s Colorful Winter Panzanella

By mlb, on January 15th, 2007%

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This was one of those recipes where I saw it on TV and rushed right out to get the ingredients. Plus it just looks so pretty all put together. jwa really liked it too — he had three bowls. And hey! It’s a salad. Salads are healthy and good for you.

The original recipe boiled the Brussels sprouts to cook them, which, you know, why boil when you can roast? Also, this way, you don’t loose any nutrients from the vegetables out in the boiling water — you just crispy them up. This will probably work for about four people as a nice side — this would be great alongside a bowl of soup. As a whole meal figure two hungry people.

Colorful Winter Panzanella
Adapted from a recipe by Michael Chiarello
For the croutons:
3 tbsp extra virgin olive oil
3 cloves garlic, minced
2 teaspoons finely chopped fresh thyme
4 cups day-old bread, crust . . . → Read More: Get a Fork, It’s Colorful Winter Panzanella

2 comments   Breads, Pumpkin & Squash, Salads, Vegetables, Winter

Butternut Squash Macaroni & Cheese with Sage

By mlb, on November 21st, 2006%

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This was creamy and cheesy and squashy. The color makes it look like it’s a regular cheddar mac and cheese but that’s really the color of the roasted butternut squash. Sneaky! But, of course, there’s cheese in it too, so it’s not like the meal is completely healthy. On the other hand, it’s also not completely unhealthy. It’s a nice mix of good for you and gooey, melted cheese in a bowl.

Butternut Squash Macaroni & Cheese with Sage
1 lb elbow macaroni
2 tbsp flour
3 tbsp butter
1 tbsp olive oil
1 lb peeled and cubed butternut squash (You can also use whole squash, just slice in half, remove seeds and bake it that way. Scoop roasted squash out and use that in place of the roasted cubes).
2 cups 2 % milk
1 tsp jarred rubbed sage (if using fresh sage, mince it and use a bit more)
a nice sprinkle of nutmeg
3 . . . → Read More: Butternut Squash Macaroni & Cheese with Sage

5 comments   Cheese, Comfort Food, Italian, Pasta, Pumpkin & Squash, Recipes, Vegetarian

Thanksgiving Menu: 2006

By mlb, on November 11th, 2006%

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So, after giving it much thought and trying to figure out what will work the best timing-wise, I think I have a menu. Some things from last year stayed around — the awesome Martha Stewart Cranberry Relish, some things left — the sadly so-so Martha Stewart Green Bean Casserole.

Pre-Dinner Snacks

* Raw Veggies and Orange-Tahini Dip

* Rosemary Cashews

* A few cheeses (sage-cheddar and port salut, perhaps) with a lovely cracker selection

The Main Event

* Roasted Free-range, Organic Turkey (cooked like last year), Apple-Pecan-Sage Stuffing, and America’s Test Kitchen Giblet Gravy

* Roasted Sweet Potatoes & Shallots (just throw them in the roasting pan for the last 1/2 of turkey cooking, then finish them on a baking sheet, at a higher temp (400) while the turkey rests)

* Goat Cheese & Rosemary Mashed Potatoes or Smoked Gouda Mashed Potatoes — I can’t decide…

* Cranberry-Orange Relish

* Brussels Sprouts with Pancetta & Chicken Broth

* Carrots . . . → Read More: Thanksgiving Menu: 2006

5 comments   Autumn, Baking, Holiday, Pumpkin & Squash, Vegetables
 
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