Butternut Squash, Two Ways

When all of the autumn squashes made their annual appearance at the grocery store a few weeks ago, I did a happy dance and stocked up on not only the fresh gourds, but also frozen butternut squash and canned pumpkin. I posted this recipe for butternut squash soup back in the day, and I still like to make it but my palate has definitely evolved over the last few years and I've made some major adjustments accordingly.

Indian Inspired Vegetarian Butternut Squash Soup

Ingredients:
1 lg butternut squash, peeled and diced
1 sm head of cauliflower, chopped
1 medium onion, diced
olive oil
1 tsp. garlic powder (no fresh in my house, remember? induces migraines)
1 tsp. cumin (so I may have put more in than just 1 tsp... I really like cumin!)
1 tsp. coriander
1 tsp. turmeric
pinch of cinnamon
pinch of nutmeg
6 cups of vegetable stock (vegetarian, remember? so no chicken stock this time)
1 cup of red potato, diced in bite-size pieces
1 (15 ounce) can of chick peas, drained and rinsed
1 Tbs. apple cider vinegar
salt & pepper to taste

Directions:
Preheat oven to 425 degrees.

Spread the butternut squash and cauliflower on a sheet pan and drizzle with olive oil and salt & pepper to taste. Roast at 425 degrees for 15-25 minutes, stirring occasionally, until the squash is softened and slightly caramelized around the edges and the cauliflower starts to brown.

Meanwhile, in a large stock pot, saute the onions in olive oil until slightly softened. Stir in the roasted butternut squash, cauliflower, and all spices. Cook over medium heat for 3-5 minutes until the spices become very fragrant. Pour in the vegetable stock and bring to a boil before adding the potatoes. Reduce the heat and simmer until the potatoes are fork tender, about 10 minutes. Add in the chick peas and apple cider vinegar and let the soup simmer gently for another 5-7 minutes while you reach for the immersion blender. Buzz the soup until it reaches your desired texture and consistency; I like to still have some discernible vegs floating in the now creamy soup base. Finish with a dollop of plain Greek yogurt or sour cream for that extra bit of creaminess and tang.

Enjoy!

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So, originally I made this second dish for a Welcome-to-Fall feast at work the other night. The ER doc and all the techs made food to share, and my contribution was this baked pasta inspired by the soup I had made the previous week. Since I had some soup leftover in the freezer, I thought about buzzing it until it was completely smooth and tossing it with pasta before baking the whole thing. But. The more I thought about it, the more tweaks I made to the recipe in my head before deciding to start from scratch. I actually made 2 versions of this dish for work, a vegetarian one AND a vegan one so that all of the techs I work with could enjoy it.

Veg(etari)an Butternut Squash Pasta Bake

individual size casserole

Ingredients:
1 lg butternut squash, peeled and diced (I cheated and used a bag of pre-diced, straight from the freezer)
1 medium onion, diced (I happened to have some Vidalia onion in the freezer, already diced)
1 Tbs. olive oil
1 tsp. dried rosemary, crushed
1 tsp. dried thyme
1 tsp. sage
1 tsp. garlic powder
1/4 tsp. nutmeg
pinch of cinnamon
salt & pepper to taste
4 oz. goat cheese (although I suppose cream cheese would work) *omit for vegan recipe*
1/2 cup milk (I use soy or almond milk... hello? lactose intolerant here) *non-dairy milk for vegan recipe*
1 pound of pasta (any short-cut pasta will do: penne, rigatoni, ziti)
1/2 cup reserved pasta cooking liquid
1/2 cup walnuts, chopped
1/4 cup bread crumbs (soft or Panko, dealer's choice)

Directions:
Preheat oven to 350 degrees.

Over medium-low heat, saute the onions, butternut squash, and all spices in olive oil until soft and the squash practically falls apart. Stir in the milk and goat cheese (omit the cheese and use non-dairy milk to keep it vegan), cover, and turn off the heat.

Meanwhile, in a separate pot of heavily salted boiling water, cook the pasta just shy of al dente. Reserve 1/2 cup of the cooking liquid before draining the pasta and tossing it with the butternut squash mixture. Add in the pasta water to loosen the sauce and dump everything into a casserole dish. Top with the chopped walnuts and/or bread crumbs along with another sprinkle of whatever herbs float your boat and bake, uncovered, at 350 degrees for 10-15 minutes until the top is golden brown.

Enjoy!

This dish was such a hit that there were no leftovers for me to take home so I ended up making the single-size mini casserole for my dinner tonight. I added in some leftover diced chicken breast (I only eat vegetarian about 75% of the time) and the scaled down recipe was just as tasty as the original.

Chocolate Zucchini Bread

Even though I took a major hiatus from posting new recipes- and, in fact, have actually moved to a new blog- I'm back and better than ever. (At least, in my humble opinion.) ;)

So where have I been? Well, I moved out of the ghetto to a much nicer neighborhood and a newly renovated house with a fantastic kitchen. I also have a new job which came with a consistent schedule (4pm-midnight) and I've finally settled into a comfortable routine which sees me playing in the kitchen every morning/early afternoon before work. And... with this great new kitchen, I have a renewed interest in pursuing my epicurean adventures and creating new recipes. Even more surprising (at least to ME), I've discovered a new found desire to bake. Why is this surprising? I'm a cook, NOT a baker. I don't like to follow recipes and even as I write my own recipes for friends, they come with the caveat that all measurements are more of a guestimation than anything else. Baking is more of a precise science which doesn't leave much room for experimentation and you actually have to follow the recipe and use exact measurements.

Or do you...?

To satisfy my need to experiment, as well as my defiant streak that doesn't like to follow a recipe, I like to make substitutions and try different add-ins with my baked goods. Plus, there's the added bonus of creating much more healthful recipes (lower in fat/sugar, higher in fiber and overall nutritional content) which goes a long way towards negating any guilt I feel about eating sweets.

Chocolate Zucchini Bread

Ingredients:
1 1/2 cups zucchini, shredded
1/4 cup vegetable oil
1/4 cup apple sauce
1/2 cup dark brown sugar, packed
1/4 cup sugar
2 eggs
1 tsp. vanilla extract
1/2 cup AP flour
1/2 cup whole wheat pastry flour
1/2 cup cocoa powder
1 tsp. baking soda
1/4 tsp. baking powder
1/8 tsp. salt (I use fine sea salt)
1/2 tsp. cinnamon
3/4 cup dark chocolate chips (or go for broke and use an 8 oz bar, chopped)

Directions:
Preheat oven to 350 degrees. Prepare loaf pan(s) by spraying with cooking spray and lightly dusting with flour to prevent sticking. I like to use 2 of the 8"x3"x2" pans rather than 1 standard size loaf pan.

In a large mixing bowl, stir together the wet ingredients: zucchini, vegetable oil, apple sauce, sugars, eggs, and vanilla. In a separate bowl, whisk together (or sift, if you prefer) the dry ingredients: flours, cocoa powder, baking soda, baking powder, salt, and cinnamon.

Add the dry ingredients to the wet ingredients, stirring with a wooden spoon until just combined. Don't over mix! Fold in the chocolate chips and pour batter into prepared loaf pan(s). Bake at 350 degrees for 50-65 minutes. Zucchini bread is done when a toothpick inserted in the center comes out clean or with just a few crumbs. Cool the bread in the pan(s) for 15 minutes before turning out onto a wire rack to cool completely. This stuff freezes beautifully so I usually make a double batch and wrap 2 or 3 loaves in foil to freeze for another day (like I did in this photo).

Enjoy!

Quiche Lorraine with Spinach

Quiche Lorraine with Spinach

Ingredient:
1 Tbs olive oil
1/2 sweet onion, finely diced
10 oz frozen cut leaf spinach
5 slices of turkey bacon, diced
salt & pepper to taste
pinch of nutmeg
2 whole eggs + 4 egg whites
4 oz neufchatel cheese, softened
assorted herbs (parsley, chives, basil, dill)
1/2 cup shredded Gruyere cheese
9" refrigerated pie crust

Directions:
Preheat oven to 400 degrees and allow the pie crust to come to room temperature (about 15 minutes).

Saute the onion, spinach, and turkey bacon in the olive oil with salt & pepper (lemon pepper is good here) and a pinch of nutmeg until most of the moisture is cooked out. Whisk together the whole eggs, egg whites, neufchatel cheese, and assorted herbs until well blended. Press the pie crust into a 9" pie dish then spread the spinach mixture evenly over the crust. Sprinkle on 1/4 cup of the Gruyere cheese then slowly pour in the egg mixture. Top with the remaining 1/4 cup of cheese. Bake at 400 degrees for 15 minutes, then lower the temperature to 350 degrees and continue to cook for another 25 minutes. *Cover the crust with foil to prevent over-browning. Cool slightly before slicing.

Enjoy!

Vegetarian Tofu Chili & Cornbread

Vegetarian Tofu Chili

Ingredients:
1 sweet onion, diced (preferably vidalia)
1 bell pepper, diced (preferably red, yellow, or orange)
3 (14.5 ounce) cans of diced tomatoes (with or without green chilies or jalapenos... dealer's choice)
3 (15.5 ounce) cans of beans (light or dark kidney, black, cannelini, navy... dealer's choice)
1 (6 ounce) can of tomato paste
1 Tbs. sugar
3 Tbs. chili powder
3 Tbs. cumin, divided
1 Tbs. paprika (sweet or smoked)
1 Tbs. red pepper flakes
pinch of cinnamon
pinch of oregano
1 tsp. parsley
1 tsp. cilantro
salt & pepper, to taste
cayenne pepper, to taste
1 (14 ounce) package of extra firm tofu, drained, crumbled, and patted dry

Directions: (The method I use is stupidly simple and beyond easy.)
*Step one: Plug in a large crock pot.
*Step two: Dump in all ingredients except the tofu and 1 Tbs. of the cumin.
*Step three: Set crock pot to LOW for 6 to 8 hours and forget about it. This is best when done overnight.
*Step four: When the chili has been cooking for at least 6 hours, take the drained/dried tofu and spread it out on a baking sheet (lightly sprayed with cooking spray), sprinkle on the remaining 1 Tbs. of cumin, and bake at 350 degrees for about 20 minutes, stirring occasionally. Why do this extra step? The texture of the tofu changes and becomes "meatier" which holds up better in the chili. After the tofu has baked to desired texture, stir into chili base and unplug the crock pot. Let the chili set for at least an hour (though longer is better) to allow the tofu to fully absorb the spicy goodness.

Not-So-Crumbly Cornbread

Ingredients:
2 (8.5 ounce) boxes of Jiffy corn muffin mix
2 eggs
1/3 cup of milk
1 (14.7 ounce) can of cream style sweet corn

Directions:
Mix all ingredients together. Pour into a lightly greased/buttered baking dish and bake at 350 degrees for 22-25 minutes or until a toothpick inserted in the center comes out clean.

Enjoy!

Chicken, Vegetable, and Lentil Stew

Chicken, Vegetable, and Lentil Stew

Ingredients:
1 quart homemade veggie stock
1 28-ounce can diced tomatoes
1 8-ounce can tomato sauce
1 chicken breast  *omit for vegetarian/vegan recipe
3/4 cup dry lentils
carrots, celery, onion, squash, zucchini, green beans (diced)
assorted spices, herbs, salt & pepper to taste

Directions:
Bring the veggie stock, diced tomatoes, and tomato sauce up to a boil and drop in the chicken breast (whole) and the lentils to give them a head start while prepping the rest of the ingredients. Do a basic chop and drop, starting with the root vegs and ending with the squashes. Pull the chicken breast out to shred or chop and add back in. Adjust seasoning as desired and simmer until lentils are cooked through.

Enjoy!

Black Bean Salsa Soup

Black Bean Salsa Soup

Ingredients:
1/2 sweet onion, diced
1 carrot, diced
1 rib of celery, diced
1 cup salsa
12 oz V-8 juice
16 oz chicken stock  *veg stock for vegetarian/vegan recipe
1 (14-ounce) can of black beans, drained and rinsed

Directions:
Saute the vegs in olive oil until softened. Stir in liquids and simmer for 15 minutes before adding in the black beans. Continue simmering for anther 10 minutes then, using an immersion blender, buzz the soup for a few seconds to break down some of the beans and thicken to desired texture. Serve with a squirt of lime juice and a dollop of sour cream.

Enjoy!

Tofu Parmesan

Tofu Parmesan

Ingredients:
1 lb ground chicken breast
3 links of Italian sausage, removed from casing
1 egg white
1/2 cup panko bread crumbs
2 Tbs milled flax seeds
1/4 cup each low fat shredded mozzarella and parmesan
spices (onion, garlic, herbes de provence, thyme, basil)

leftover sauteed tomatoes, zucchini, bell peppers
1 sm can tomato sauce
2 cups broccoli slaw

4 slices previously baked tofu
2 Tbs parmesan cheese (from the can is best)
sprinkle each of shredded mozzarella and parmesan

Directions:
Combine all meatball ingredients until well mixed and form into golf ball sized balls. Roast on wire rack on baking sheet in a 400 degree oven for 15-18 minutes, until well browned and cooked through. Meanwhile, reheat sauteed tomato mixture with can of tomato sauce, adding pinch of red pepper flakes. Lightly press the tofu slices in the grated parmesan before crisping up in a saute pan in a little bit of olive oil. Dump any remaining parmesan into the tomato sauce so as not to waste it. Once tomato sauce comes to a slow simmer, stir in broccoli slaw then turn off the heat, allowing the slaw to warm through yet retain it's crunch. Sprinkle the crisped tofu slices with the shredded cheese and move to the oven just until melted. Build as follows: tomato sauce with broccoli slaw on the bottom of bowl, 2 slices of tofu parmesan on top, chicken meatballs on the side. For my vegetarian friends, just skip the meatballs. :)

Enjoy!

Stuffed Meatballs with Sweet Potato & Brussel Sprout Hash

Stuffed Meatballs with Sweet Potato & Brussel Sprout Hash

Ingredients:

1 small onion, finely diced

1 medium carrot, finely diced

1 stalk of celery, finely diced

2 Tbs. yellow bell pepper, finely diced
1 Tbs olive oil

1/2 c. bread crumbs (panko)

1 egg, beaten

1 lb. ground meat (turkey, chicken, beef, meatloaf mix)

2 string cheese, diced into 12 pieces

Directions:

Saute the veggies in olive oil until softened before mixing together all ingredients except cheese. Form into meatballs and stuff 1 piece of diced mozzarella cheese into the center of each ball. Bake at 375 degrees for 20 minutes on a baking rack on top of baking sheet to promote even browning. Once removed from the oven, raise temperature to 425 degrees to roast the diced sweet potatoes and brussel sprouts for 40 minutes, stirring once midway through cooking time.

Enjoy!

Cheddar Broccoli Soup

Cheddar Broccoli Soup

Ingredients:
4-6 heads of broccoli (stems included), chopped
1 small onion, diced
1 Tbs olive oil
6 cups veggie or chicken stock  *veg for vegetarian
dried herbs (parsley, basil, thyme, garlic powder)
salt & pepper to taste
1 cup shredded cheddar cheese (low fat)

Directions:
Saute diced onion and broccoli stems in 1 Tbs. olive oil until slightly softened before adding stock, herbs, salt and pepper. Bring to a boil and simmer for 15-20 minutes until broccoli stems are cooked through and soft. Add in broccoli florets and cover to steam, 5-10 minutes, until softened. Using an immersion blender, puree soup to desired consistency before stirring in shredded cheddar a little at a time to avoid clumping and promote even melting. Top with additional cheese or sour cream, serve hot.

I like making soups and this one is certainly easy. I actually added in some spinach just before pureeing because I wanted to have a bright green color to the soup; cooking the broccoli to the desired texture means it loses it's naturally verdant color. The spinach adds color without effecting the taste.

Enjoy!