Stuffed Acorn Squash

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Thanksgiving is just around the corner, so in keeping with the spirit I decided to test out a few different Thanksgiving types foods. Today I made a Stuffed Acorn Squash with a Maple Syrup Drizzle...doesn't that just make it sound just a bit more fancy...ha.

In our house our stuffing is usually made with sausage, and this mix was no different.  As I was making these, I think they would be great for a leftover meal. Using your leftover stuffing and turkey all mixed together then covered in gravy? I don't see why not!

You are also not limited to using an acorn squash, there are many different types of winter squash that would work great. I used one fairly large acorn squash that if used as a side could feed four or two pretty filling meals.  I ate the smaller half for dinner and was full, I cut the larger half in half and will eat those for lunches this week.

On to the recipe...

Stuffed Acorn Squash with Maple Syrup Drizzle

1 acorn squash
1 cup prepared gluten free corn bread, cubed (I used Bob's Red Mill, and prepared it with soy milk)
2/3 cup sausage
1/2 tsp fresh sage, chopped
1 Tbsp pure maple syrup
1/4 of an apple, chopped

Preheat oven to 400 degrees.

Add one cup of water to a 13x9" baking dish, cut the squash and remove the seeds, place cut side down in the pan. Bake for about 25-30 minutes, just until fork tender.

While the squash bakes, prepare the stuffing. Brown the sausage. Combine all the remaining ingredients in a bowl with the sausage. Mix well.

Remove the squash and carefully empty the water and turn the squash over. Fill the squash with the stuffing mix. Bake for an another 10-15 minutes just until the stuffing browns.

Once removed, drizzle with extra maple syrup. Enjoy!

**For a vegetarian/vegan option, use mushrooms instead of the sausage. If you have a corn allergy, you could easily use a different type of bread or even a grain.

Keep an eye out for a really simple cranberry sauce recipe, coming on Wednesday!

I want to know...
What is your favorite Thanksgiving side dish?

Stuffed Poblanos

If you know me, you know I have a special place in my heart for all things Mexican; and these last few days I have had my fair share of nachos, enchiladas, tacos and now...Stuffed Poblanos.  I was alone last week while my son and husband were off visiting my father-in-law, and I ate (or drank) Mexican everyday. Mostly in the form of nachos. If you are one to mix flavors, I am a big fan of Trader Joes Paneer Tikka Masala, and I must say...put it on top of tortilla chips and then cover in cheese, oh its heaven. {Everything is better with cheese...lots of cheese!}

I try to use fresh from the garden or from the farmers market during the summer, as much as possible. We have had a lot of tomatoes but they never got very big, and we have had jalapenos out the wazoo. I have made salsa and will probably be making more...but I wanted to make something different, vegetarian (I was going to go vegan, but that damn need for cheese gets in the way every time) and with Mexican flavors. Realizing that going vegetarian probably meant that I would be the only one eating it, also meant I can make it how I would like to make it.  So...other than the items from our garden I stopped at the farmers market on my way home from work and while ogling over all the peppers, the decision was made...I must stuff them. 

Now...I am not against the use of meat in this dish, so you could easily add ground beef or turkey, shredded chicken or what ever you fancy. I was just in the mood for meatless...which tends to be more often than not. 

3-5 Poblano peppers

Filling:
1/2 cup rice
1/2 cup quinoa
1 can black beans
1 ear of corn
5-6 small tomatoes, quartered
2 jalapenos, sliced in half lengthwise
1 medium onion, roughly chopped
1 clove garlic
1 tsp ground cumin
1/4 tsp ground turmeric
1 tsp chili powder
1/2 tsp cayenne powder
1 cup cheddar cheese, shredded

Topping
Roasted tomato sauce, recipe below
Shredded cheese
Chopped cilantro

Cook the rice and quinoa as directed, set aside.  Meanwhile, place the corn, tomatoes, jalapenos, onion and garlic on a baking dish, roast the veggies just until soft. Place under the broiler on low heat, tossing at least once. Remove and cool slightly, so you are able to handle them, chop everything up and remove the kernels from the ear of corn. Add to a large bowl, add the rice, beans and spices; mix well.  Mix in the cheese.

Carefully remove the top of the poblano peppers, I cut around the stem and then twisted and it pulled most of the seeds out, you may need to do a little seed clean up. Spoon the filling into the peppers, make sure to push it down as far as possible. Lay the peppers in a shallow baking dish. Cover is sauce and cheese. Bake for about 40 minutes at 350 degrees.

Roasted Tomato Sauce
2 jalapenos
1 small onion, quartered
3 garlic cloves
3-4 cups tomatoes, I used a combination of small ones from my garden and cherry tomatoes from a market
1-2 tsp chili powder
1/2 tsp ground cumin
1/4 tsp cayenne powder

Add all the vegetables to a pan and roast under the broiler until soft and slightly charred. Once they are done, add to the food processor with the spices and blend until smooth. Store in a tight lidded container in the refrigerator.

So yummy! Enjoy it!

Thai {inspired} Coconut Soup

A few months back we had a girls night that started with dinner at Veit Thai, then of course followed by drinks. Ever since, I keep thinking of Thai and the spicy, sweet combinations.  Then at one of our local time bank* meetings, my friend fed me shared with me more of those wonderful spiciness. So here I am trying to come up with a dish that can satisfy the craving.

And if you are reading this Grace, we need to go back! 

So here is my take on a Thai inspired Coconut Soup, with sweet potatoes and mushrooms.

1 sweet potato
1 small eggplant
8-10 shiitake mushrooms, sliced
3 cloves of garlic, minced
1 qt Vegetable Broth
1 can Coconut Milk
2 jalapenos, minced
1 stalk of lemongrass, sliced thin
1 tbsp fish sauce
1 green onion, sliced
1 tsp curry powder
1/2 tsp crushed red pepper
1 cup cilantro, chopped
Sriracha to taste

Chop the sweet potato, eggplant and slice mushrooms, add to stock pot. Cook just to soften in about 1 tbsp each coconut oil and olive oil. Once soft, add the broth and milk. Bring to a simmer.

Add all remaining ingredients, up to the cilantro. Let simmer. Add the cilantro and add sriracha to taste. 

Eat it alone, or serve over rice or rice noodles.

*I am part of our local time bank, York County Time Bank. We currently have close to 70 active members and growing. We are a new bank, but if you are local and interested you should check it out! Or if you are interested in finding out more information or to see if there is a time bank in your community you can check it out here at hOurworld or at TimeBanks USA.

{Recipe shared on Easy Green Mama, Gluten Free Linky for August 27, 2013}

Chicken Vegetable and Rice Soup

Right now is seems that everyone is feeling a little under the weather. One is finally getting over it, one in the heart of it and one starting to feel it. Luckily whatever we seem to have in the house is more on the lines of a cold then the flu (knock on wood). I was originally going to make chicken and dumplings but instead decided on chicken, vegetable and rice soup.

Chicken, Vegetable and Rice Soup

2 chicken breasts
1 medium onion
2 garlic cloves
3 celery stalks
2-3 carrots
1 small to medium zucchini
5 mushrooms (about 1/2 cup chopped)
6 cups chicken broth
1 tbsp dried rosemary
1 bunch fresh thyme
1 tsp dried tarragon
2 bay leafs
1 cup brown rice
Salt and pepper

In a Dutch oven, cook the chicken in a little olive oil. While the chicken is cooking, chop all the veggies. When the chicken is almost finished cooking, add the onions. Cook until translucent. Add in the garlic and celery, cook until the celery is just starting to get soft. Remove the chicken, set aside, and add the carrots. Cook carrot until they start to get tender. Add the zucchini and mushrooms. Stir to coat. Add broth and herbs, bring to a boil then add rice.  Continue to simmer until the rice is cooked, about 20 minutes.

I added a little sriracha on mine for a bit of spice, I recommend it, but it is up to you. You could also omit the chicken and use vegetable broth for a vegetarian/vegan option.  I hope you enjoy and stay well!

Summer Squash & Couscous

This is a new recipe that I came up with for my son, since it is summer, summer squash is in abundance. You could do this recipe with any of the different types of squash, I tried it with zucchini, yellow squash and pattypan squash.

This will make a lot of food, about 12-15 cups. It can be frozen for up to 3 months, or you can refrigerate it and use it within 3 days or so. This is also a good adult recipe, just don't puree the squash, use a skillet or roast it instead.

Summer Squash with Israeli Couscous

2-3 large Zucchini*

1-2 large Yellow Squash*

1 large Pattypan Squash*

3-4 fresh Basil Leaves

1 1/3 cups dry Israeli Couscous

Clean and cut up squash, (I removed the seeds and peeled some of the tougher skin off), place in your steamer or steamer basket and steam until very tender. Transfer to your food processor and add basil, pulse/puree until smooth or your child's desired consistency.

Prepare couscous as directed on the box, I use Trader Joes brand and it made about 2 1/2 cups prepared. Mix the couscous and squash mixture together and serve or spoon into freezable trays.

*Use all, one or any combination of squash. If your child is new to squash, I would recommend only using one and follow the 4 day wait rule.

For more information on Summer squash and the different types you can go to http://urbanext.illinois.edu/veggies/ssquash.cfm