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Posts Tagged ‘butternut’

Here is another great example of how you can make a quick, yummy, local dinner. Baked butternut squash,  pork with apples, and a tomato basil salad. All local!

For the baked butternut squash, wash then cut the squash in half, scoop out the seeds then place face down in a roasting pan, add a little bit of water and roast about 30 minutes in a 375-400 degree oven, or until the skin starts to brown.

The pork chop is first seasoned with a little salt and pepper then very simply cooked in skillet, over medium heat. When it is almost done, throw in some sliced apples, and about 1/2 Tbsp butter and cook till the apples are browned and the pork is done (at least 145 degrees inside).

The salad is a yummy mix of sliced heirloom tomatoes, minced basil, olive oil, balsamic vinegar, salt and pepper. Yum!

(If you look closely you can see my dinner is in danger of being eaten by someone other than me)

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Saturday: Spicy Black Bean Soup

Sunday: Singapore Style Noodles with Shrimp

Monday: Leftovers

Tuesday: Habitant Pea Soup

Wednesday: Leftovers

Thursday: Maple Mustard Pork Chops with Baked Butternut Squash and Roasted Brussels Sprouts

Friday: Leftovers

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This recipe was posted as a great vegetarian main dish for Thanksgiving. I agree, it actually reminds me of stuffing a bit, I think it’s the sage. This recipe is adapted from a fellow Bastyrians website The Whole Life Nutrition Kitchen.

2 tablespoons extra virgin olive oil

2 cups thinly sliced shallots

one 3 to 4-pound butternut squash, peeled and cubed

2 granny smith apples, peeled, cored, and cut into chunks

3 cups cooked white beans

2 tablespoons thinly sliced fresh sage leaves

1 tablespoon poultry seasoning

1 1/2 to 2 teaspoons salt)

1 cup vegetable stock

freshly ground black pepper

Preheat oven to 350 F. Heat a large skillet over medium heat. Add olive oil then shallots and sauté for a few minutes until they soften and begin to change color.

Remove shallots (and oil) and place into a large bowl. Add squash, apples, beans, sage, poultry seasoning, and salt and mix well.

Place the squash mixture into a large casserole dish (preferably one that has a cover, and pour the stock over it. Season with freshly ground black pepper.

Bake in a preheated 350 degree oven for about 45 to 55 minutes, covered. Then remove the cover and bake for 20 to 25 more minutes, or until squash is tender. Don’t cook the casserole too long uncovered, or the beans will begin to dry out.

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Both recipes are adapted from The Art Of Simple Food by Alice Waters.

1 cup dried white beans, soaked overnight

4 cups water (or broth)

Bring water and beans to a boil and a large pot. Simmer until beans are tender, about 45-60 minutes, save the bean broth.

Olive oil

1 onion, diced

5 sage leaves, chopped

1 bay leaf

1 butternut squash, peeled and cut into 1/2 inch dice

Heat oil in large heavy bottomed pot, when hot add onion, sage and bay leaf, cook until onions are browned. Add squash and cook for abut 5-10 minutes, add the cooking liquid from the beans and simmer until the squash is almost done. Add the beans and continue to cook until squash is very tender. Season with salt and pepper.

Soda Bread

If you’ve never heard of soda bread, it’s basically just bread without yeast. It is made with baking soda instead for leavening. It’s also very easy to make.

3 3/4 cups flour ( I used half whole-wheat, half unbleached)

1 tsp salt

1 tsp baking soda

2 cups buttermilk (or soy milk mixed with 1 Tbsp + 1 tsp lemon juice)

Pre-heat oven to 450F. Mix the dry ingredients in a large bowl, make a well in the middle and add about 1 1/2 cups of the milk. Stir adding more milk if needed; the dough should be soft, but not wet or sticky. Knead the dough a little bit just until it comes together. Pat it into a round loaf about 1 1/2 inches high. Place on a baking sheet and cut a cross into the top of the loaf. Bake for 15 minutes, lower the temperature to 400F, and bake another 30 minutes, or until done.  The bread is done when it sounds hollow (if you tap on the bottom).

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Saturday: White Bean and Butternut Soup with Soda Bread

Sunday: Fusilli with Greens and Sausage

Monday: Slow Cooker Beans with Cornbread and Cabbage

Tuesday: Leftovers

Wednesday: Bean and Pasta Soup

Thursday: Leftovers

Friday: White Beans with Rosemary and Garlic, Quinoa, Kale

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Saturday: Dinner at Parker and Otis

Sunday: Spicy Red Lentil Dal with Garlic Naan and roasted broccoli

Monday: Tomato Sauce with Bacon and Onions over pasta, brussel’s sprouts 

Tuesday: Leftovers

Wednesday: Roasted Pork Chops, Roasted Potatoes, Kale, Butternut Squash

Thursday: Leftovers

Friday: Brined Pork Chops with Apples and Sage

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Summer tomatoes are gone, winter squash is here.  This is a great recipe for a different way to use winter sqaush.  This yummy stew is perfect over brown rice or rice noodles. Adapted from Vegetarian Cooking for Everyone.

2-3 medium leeks, white parts only

2 garlic cloves, minced

2 jalapeno or serrano chilies, minced

1 Tbsp grated fresh ginger

1 Tbsp curry powder

1 tsp brown sugar

3 Tbsp soy sauce

1 15 oz can coconut milk

1 1/2 pounds butternut squash, peeled and diced

1/2 package  firm tofu (I like Nasoya), drained, and cubed

juice of 1 lime

peanuts, cilantro

Halve the leeks lengthwise, then cut them crosswise into 1/4 inch pieces. Wash well in a bowl of water, then drain.

Heat some oil in a large soup pot. Add the leeks and cook over medium high heat, until soft. Add the garlic, chilies, and ginger, cook for 1 minute. Add the curry, sugar, and soy sauce. Reduce the heat to medium, scraping the bottom of the pan for a few minutes. Add 3 cups water, the coconut milk, squash, and 1 tsp salt. Bring to a boil, then lower the heat and simmer, covered, for 15 minutes.  Add the tofu, taste for salt and add the lime juice. Serve topped with peanuts and chopped cilantro.

I served this with some yummy local kale.

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