Sunday: Pesto with leftover chicken, salad
Monday: Beef stew, Valentine radishes
Tuesday: Hot Italian Sausage and Squash over pasta, cauliflower. I just made this up but it was good.
Italian Sausage and Squash
1 lb hot Italian Sausage
3 cloves garlic, minced
1 quart winter squash puree (sweet potatoes would probably be good too - I used stuff we'd gotten in the share)
Salt
Pepper
Remove sausage from the casings and break into chunks, then brown the pieces. Add garlic and cook until soft. Add the squash puree (and water if necessary) and salt and pepper to taste. Simmer for a bit. Serve over pasta.
Wednesday: Julia Child's Chicken Fricassee (I'd frozen the leftovers) over noodles (although Sam had it over leftover mashed potatoes), salad.
Thursday: Take out pizza. Logging this is a good reminder of how much we eat out. Apparently a lot.
Friday: Red Lentil Dal (modified from this recipe) by doubling the spices and using about a tablespoon of fresh ginger in place of the dried. I also quickly cooked the spices in oil prior to adding the other ingredients. I served it over chickpea pancake with a side salad. As always when I make a vegetarian meal Ben says "Needs meat!" but Sam ate this right up.
Saturday: Spicy pork cubes over brown rice, cauliflower.
Spicy Pork Cubes
2 T oil
3/4 lb lean pork cut into 3/4" cubes
2 T sugar
1/2 c chicken broth or water
2 whole star anise
3 T soy sauce
1/4 tsp crushed red pepper flakes
1 T minced ginger root
1 clove minced garlic
Brown meat in oil, add remaining ingredients. Cover and simmer until tender, approximately 40 minutes. Remove heat and stir until most liquid has evaporated.
Showing posts with label squash. Show all posts
Showing posts with label squash. Show all posts
Wednesday, March 3, 2010
Monday, April 6, 2009
Squash Soup
We've gotten a couple of quarts of frozen squash puree. It's sort of problematic because a quart of squash that can't easily be split up is too much for a meal as a side so I decided to explore some soup options.
I saw a recipe on Epicurious for a butternut squash soup with a chutney mixed in when it was done. I didn't have the stuff for the chutney but the soup sounded good although of course I had to modify that too. So by the time I was done, it was a different soup.
Butternut Squash Soup with Chimichurri Sauce and Creme Fraiche
Soup:
2 onions, diced
2 T butter
2 T oil
1 quart butternut squash puree
4 c chicken stock
Salt to taste
zest and juice of one orange
4 cans of drained beans -- I used pinto and chickpeas but whatever you have would work
Cook onions in butter until soft. Add the squash and puree the onion pieces in a blender or food processor (my immersion blender seems to have died...the motor still goes but somehow the connection between the blender and the accessories seems to be missing. Very annoying!) Add remaining ingredients and simmer for about 15 minutes.
To serve, top with chimichurri sauce (I imagine pesto or cilantro pesto would also be good) and a couple of spoonfuls of creme fraiche.
I think it would be just fine without the orange though as it goes well with the jalapeno and heat of the chimichurri sauce but without the chimichurri, the orange overwhelmed the other flavors.
We've got leftovers and we intend to enjoy them...
I saw a recipe on Epicurious for a butternut squash soup with a chutney mixed in when it was done. I didn't have the stuff for the chutney but the soup sounded good although of course I had to modify that too. So by the time I was done, it was a different soup.
Butternut Squash Soup with Chimichurri Sauce and Creme Fraiche
Soup:
2 onions, diced
2 T butter
2 T oil
1 quart butternut squash puree
4 c chicken stock
Salt to taste
zest and juice of one orange
4 cans of drained beans -- I used pinto and chickpeas but whatever you have would work
Cook onions in butter until soft. Add the squash and puree the onion pieces in a blender or food processor (my immersion blender seems to have died...the motor still goes but somehow the connection between the blender and the accessories seems to be missing. Very annoying!) Add remaining ingredients and simmer for about 15 minutes.
To serve, top with chimichurri sauce (I imagine pesto or cilantro pesto would also be good) and a couple of spoonfuls of creme fraiche.
I think it would be just fine without the orange though as it goes well with the jalapeno and heat of the chimichurri sauce but without the chimichurri, the orange overwhelmed the other flavors.
We've got leftovers and we intend to enjoy them...
Tuesday, November 11, 2008
Squash Ravioli
Ah, leftover squash! What to do what to do. I was reading something that suggested making ravioli with it so I decided to give it a try. But of course I have to work with whatever I've got in my pantry because I don't generally shop for a meal, I forage. Amounts, as usual, are approximate.
Squash Ravioli with Sage Butter
Wanton or Eggroll Wrappers
1 c cooked red kuri (or other) squash
2 oz goat cheese
2 oz grated mozzarella
salt, pepper, other herbs to taste
2-3 T Butter
Sage
Beaten egg for sealing the edges of the wrappers
Mix the filling. Brush wrapper with egg, spoon about 1 T filling per ravioli. Seal. Heat butter, add dried sage (fresh would likely be better). Fry the ravioli in the butter until hot.
Very very tasty. Would make a very good appetizer since they get crispy in the butter. This made a lot so I froze about a dozen and a half. It'll make a good Thanksgiving appetizer!
Squash Ravioli with Sage Butter
Wanton or Eggroll Wrappers
1 c cooked red kuri (or other) squash
2 oz goat cheese
2 oz grated mozzarella
salt, pepper, other herbs to taste
2-3 T Butter
Sage
Beaten egg for sealing the edges of the wrappers
Mix the filling. Brush wrapper with egg, spoon about 1 T filling per ravioli. Seal. Heat butter, add dried sage (fresh would likely be better). Fry the ravioli in the butter until hot.
Very very tasty. Would make a very good appetizer since they get crispy in the butter. This made a lot so I froze about a dozen and a half. It'll make a good Thanksgiving appetizer!
Thursday, August 7, 2008
Quick, Easy, Yummy
Sometimes I just throw things together and I'm very happy with the results. Tonight was one of those nights. Sam helped cook!
Tomato, Zucchini, Bean and Basil Sauce
1 onion, diced
2 cloves garlic, minced
Olive oil for sauteing
4 tomatoes, diced
3 small zucchinis sliced or diced (or any other summer squash)
1 c basil chiffonade
2 cans beans - I used small red beans and dark red kidney beans at Sam's request
Salt and pepper to taste
Saute onion and garlic. Add tomatoes, zucchini, beans, salt and pepper. Cook to desired consistency. Add basil shortly before serving.
Serve over pasta.
Thumbs up!
Tomato, Zucchini, Bean and Basil Sauce
1 onion, diced
2 cloves garlic, minced
Olive oil for sauteing
4 tomatoes, diced
3 small zucchinis sliced or diced (or any other summer squash)
1 c basil chiffonade
2 cans beans - I used small red beans and dark red kidney beans at Sam's request
Salt and pepper to taste
Saute onion and garlic. Add tomatoes, zucchini, beans, salt and pepper. Cook to desired consistency. Add basil shortly before serving.
Serve over pasta.
Thumbs up!
Saturday, March 29, 2008
Butternut squash risotto aka A waste of time
I hate when I make something that turns out bland and unremarkable. Not so awful that you want to spit it out and go out to eat but so unexceptional that it wasn't worth the effort because there isn't even a good story to go with it.
My neighbor made this and said she really liked it. It sounded promising or I wouldn't have been in the least bit tempted to make it.
I also had some squash, already cooked and pureed, from the share so at least I was able to eliminate the step of preparing the squash and it still wasn't worth the effort.
Butternut Squash Risotto
1 medium butternut squash, cooked and mashed
5-6 c homemade or low sodium broth (I had homemade)
2 T butter
1 T olive oil
4 shallots, finely diced
2 c arborio rice
1/2 c dry white wine
pinch of freshly ground nutmeg
salt and pepper
1 T chopped fresh rosemary (I had only dried)
1/2 c grated Parmesan cheese
Stir constantly....that way I don't have to write that repeatedly
Heat stock to boiling. In another pan saute the shallots in one T butter, then add rice and cook for 5 minutes.
Add wine and heat until nearly absorbed. Add the squash and a c of broth and simmer until liquid is nearly absorbed. Continue adding broth by the ladle and simmering between until the rice is creamy and firm but not hard in the center, 15-20 minutes. Add nutmeg, salt, pepper, rosemary, parm and remaining butter.
Verdict: see above. No one wanted seconds, everyone ate without comment. Just a waste of time.
My neighbor made this and said she really liked it. It sounded promising or I wouldn't have been in the least bit tempted to make it.
I also had some squash, already cooked and pureed, from the share so at least I was able to eliminate the step of preparing the squash and it still wasn't worth the effort.
Butternut Squash Risotto
1 medium butternut squash, cooked and mashed
5-6 c homemade or low sodium broth (I had homemade)
2 T butter
1 T olive oil
4 shallots, finely diced
2 c arborio rice
1/2 c dry white wine
pinch of freshly ground nutmeg
salt and pepper
1 T chopped fresh rosemary (I had only dried)
1/2 c grated Parmesan cheese
Stir constantly....that way I don't have to write that repeatedly
Heat stock to boiling. In another pan saute the shallots in one T butter, then add rice and cook for 5 minutes.
Add wine and heat until nearly absorbed. Add the squash and a c of broth and simmer until liquid is nearly absorbed. Continue adding broth by the ladle and simmering between until the rice is creamy and firm but not hard in the center, 15-20 minutes. Add nutmeg, salt, pepper, rosemary, parm and remaining butter.
Verdict: see above. No one wanted seconds, everyone ate without comment. Just a waste of time.
Subscribe to:
Posts (Atom)
