Stuffed Acorn Squash

It's a week after Thanksgiving and I still have a ton of squash sitting around my house.  We received a beautiful acorn squash in our CSA box this week and it was just begging to be baked into something delicious. I found this recipe on Pinterest so I can't take the credit. I couldn't find the Rice Select Royal Blend at our grocery store so I substituted with wild rice and it was delicious. If your squash is wobbly once it has been halved, cut a slice off the bottom so it will lay level. One acorn squash makes 2 servings so double the recipe if you are feeding a family. 

Prep time: 10 mins (plus time to make rice)
Cook time: 30 mins
Makes: 2 servings

INGREDIENTS:
1 acorn squash, halved lengthwise and seeds removed
1 tbsp melted butter
salt & pepper to taste
1/2 tbsp butter
1 large shallot or onion
1 cup Rice Select Royal blend, cooked according to package directions
1/4 cup dried cranberries, chopped
1/4 cup pecans, chopped
2 tbsp chopped parsley
salt & pepper to taste

DIRECTIONS:
Heat the oven to 450 degrees and arrange a rack in the middle.  Place the squash cut-side up on a baking sheet, brush with melted butter (over the tops and the insides) and season with salt and pepper. Roast in the oven until just fork tender, about 25 to 30 minutes. 

In a medium size skillet, melt butter over medium heat. Saute shallot until slightly tender, about 3 minutes. Stir in remaining ingredients, mixing well and heating through. Remove from heat. 

Divide the rice filling among the roasted squash halves and serve immediately. 

Crunchy Asian Ramen Noodle Salad

There is something about Ramen noodle salad that reminds me of my childhood.  I remember my mom making a similar dish to bring to potlucks and neighborhood BBQs and how I loved the crunchy of this salad. It felt so fancy to me even though the ingredients are quite simple. I have been craving this dish lately and when I came across this slightly more sophisticated recipe I literally squealed with delight. It does not disappoint.  It has all the ingredients that I remember loving as a kid plus a few new twists to make it interesting to more discerning palates. This is definitely my new go-to dish to bring to parties!

 

Prep time: 20 mins

Cook time: 10 mins

Makes:  about 6 servings

INGREDIENTS:

Salad Ingredients:

1 (16-ounce) bag coleslaw mix

2 (3-ounce) packages of ramen noodles, crumbled (you will not use the seasoning packet)
1 cup shelled and cooked edamame
1 avocado, peeled, pitted and diced
1 mango, peeled, pitted, and julienned (or diced)
1/2 cup thinly-sliced almonds
1/2 cup thinly-sliced green onions (scallions)
Asian honey vinaigrette (see ingredients below)

Asian Honey Vinaigrette

2/3 cup vegetable oil (or any cooking oil)

1/3 cup honey

1/3 cup rice wine vinegar

2 tsp soy sauce

1/4 tsp sesame oil

pinch of salt and black pepper

Directions:

To Make The Salad:

(Optional first step: Heat oven to 425 degrees. Spread the crumbled ramen noodles and sliced almonds out on a baking sheet, and stir a bit to combine. Bake for about 5 minutes, or until the almonds and noodles are slightly toasted and golden. Remove baking sheet, and give the mixture a good stir to toss. Then return it to the oven and toast for an additional 3 minutes. Keep a very close eye on the mixture so that it does not burn. Remove and set aside.)

To Make The Vinaigrette:

Whisk all ingredients together until combined.

Add ingredients (including the vinaigrette) together in a large bowl, and toss until combined.

Serve immediately, or cover and refrigerate for up to 3 days. (This salad is much better eaten the first day, as the noodles lose their "crunch" the longer it sits, and the avocado may brown a bit. Still, it's perfectly edible and enjoyable even after a few days!)

Vegetarian Enchiladas

There is nothing more comforting than the cheesy goodness of enchiladas.  When we have the time we prepare our own enchilada sauce which Tom says really makes them taste "just like Dad used to make".  However that recipe is under lock and key.  Of course it's not the same, but I think enchilada sauce from the can works just fine.  You can add meat or get creative with the ingredients - anything with gooey amounts of cheese will turn out delicious. 

Prep time: 15 mins

Cook time: 30 mins

Makes: 16 enchiladas

INGREDIENTS:

Corn or flour tortillas, depending on preference

1-2 cans of Enchilada sauce

1/2 cup Basmati rice, cooked

1 15oz can of corn kernels

1 15oz can black beans

4 Anaheim peppers, roasted, peeled, de-seeded and diced

1 can black olives, diced

1 onion, diced

1 tbsp olive oil

Salt as needed

Cheddar and Monterrey Jack cheese, grated and combined

DIRECTIONS:

Preheat oven to 350 degrees.  In a large non-stick pan, saute onions until translucent. Add Basmati rice, corn, black beans, peppers, olives and onions. Mix until well blended and warm.

Warm tortillas on stove-top or in microwave until soft.  In a large Pyrex dish, coat the bottom with a layering of enchilada sauce. Pour remainder of enchilada sauce into a wide low dish.  Dip a tortilla in the enchilada sauce until covered.  Lay the tortilla in the Pyrex dish and scoop 1-2 spoonfuls of the rice mixture into the tortilla. Top with a light layering of cheese. Roll the tortilla lengthwise until tightly closed. 

Repeat process until all the tortillas are filled and the Pyrex is tightly packed in two rows.  Cover the tortillas with a layer of enchilada sauce if you enjoy your enchiladas with lots of sauce. Sprinkle the top of the dish with cheese mixture - the more the merrier. 

Serve enchiladas warm with Spanish rice and beans.

Portobello Stacks

These portobello stacks are very easy to assemble and make a great weeknight dinner. The portobello tops are a great foundation for stacking the eggplant, tomato and cheese.  Serve with crusty bread to soak up the extra balsamic vinegar.

Prep time: 20 mins

Cook time: 30 mins

Serves: 4

INGREDIENTS:

4 portobello mushrooms

1 large onion, sliced 1/4 inch thick

1/4 cup balsamic vinegar

1 eggplant, sliced into 1/2 inch rounds

1 tomato, sliced 1/2 inch thick

8 slices provolone cheese

salt & pepper

DIRECTIONS:

In a large baking pan or Pyrex, marinate the mushrooms and onions in balsamic vinegar for 20 minutes.  Rotate the mushrooms and onions halfway through to make sure they are fully covered.  Add more balsamic vinegar if needed.

Preheat oven to 350 degrees F.  On a non-stick baking sheet, layer in four stacks: mushroom, provolone, salt, pepper, onion, tomato, and provolone.  Top with more salt and pepper.

Bake in preheated oven for 30 minutes, or until cheese is golden brown.  Top with fresh basil leaves and serve with crusty bread.

Roasted Vegetables and Polenta Lava

Prep time: 30 min

Cooking time: 55 min

Servings:  6

INGREDIENTS:

Vegetable Mixture  

3 medium sweet red peppers, cut into large chunks  

1/2 pound portobello mushrooms, baby-variety, wiped clean, cut into large chunks  

1 medium zucchini, ends trimmed, cut into large chunks  

1 medium eggplants, peeled, ends trimmed, cut into large chunks  

1 1/2 cups frozen pearl onions, or 12 fresh pearl onions  

2 tbsp olive oil, divided  

1 tsp kosher salt, divided  

2 cups grape tomatoes, halved  

3 cloves garlic cloves, minced (large)  

2 tbsp basil, fresh, cut into fine ribbons

2 tbsp parsley, fresh, minced

Polenta  

1 cup(s) vegetable broth  

1 cup(s) whole milk  

1 leaf/leaves bay leaf  

1/2 cup(s) uncooked cornmeal  

3/4 cup(s) grated Parmesan cheese, Pecorino Romano suggested  

3/4 tsp kosher salt  

1 tsp thyme, fresh, for garnish

   

DIRECTIONS:

Preheat oven to 450ºF. Generously coat a large roasting pan with cooking spray.

Place peppers, mushrooms, zucchini, eggplant and onions in prepared pan. Sprinkle with 1 tablespoon oil and 3/4 teaspoon salt; gently toss to coat. Roast for about 15 minutes; toss and roast until browned in spots and at desired degree of doneness, about 15 to 25 minutes more.

Meanwhile, in a medium bowl, toss tomatoes with remaining tablespoon oil, garlic, remaining 1/4 teaspoon salt, basil and parsley; set aside and let stand at room temperature for 20 minutes.

When vegetables are finished cooking, remove from oven and add tomato mixture to roasting pan; combine thoroughly and cover to keep warm.

Meanwhile, to make polenta, in a medium saucepan, combine broth, milk and bay leaf; bring to a slow boil over medium-high heat. When liquid has just started to boil, slowly pour in cornmeal, stirring continuously. Reduce heat to low and cook, stirring frequently, until polenta is smooth and well-combined, 5 to 10 minutes. Remove from heat; stir in cheese and remaining 3/4 teaspoon salt until thoroughly combined.

Spoon vegetables over polenta and garnish with thyme. Yields about 1 cup vegetables and 1/2 cup polenta per serving.

Squash & Lentil Chili

 

 Prep time: 20 min

Cook time: 1 hour

Serves: 8

INGREDIENTS:

3 tbsp extra-virgin olive oil

1 large onion, finely chopped
1 tbsp hot smoked paprika
2 tsp ground cumin
2 tsp ground coriander
1 cup green lentils, soaked in hot water for 30 minutes and drained
One 28-ounce can peeled Italian tomatoes, chopped
Salt and freshly ground pepper
1 pound butternut squash—peeled, seeded and cut into 1/2-inch dice
5 ounces baby spinach 

DIRECTIONS: 

In a large saucepan, heat the olive oil. Add the onion and cook over moderate heat, stirring frequently, until softened, about 6 minutes. Add the smoked paprika, cumin and coriander and cook for 1 minute, stirring. Add the drained lentils, tomatoes and 1 cup of water; season with salt and pepper and bring to a boil.  

Cover and cook over low heat until the lentils are nearly tender, about 20 minutes. Stir in the squash, cover and cook over low heat until the lentils and squash are tender, about 15 minutes. Stir in the spinach until wilted, then serve. 

Eleven Layer Vegetarian Lasagna

Serves: 8

Prep time: 1 hour                                                        

Cooking time: 45 minutes

INGREDIENTS:

12 Foot Long Lasagna Noodles (8 oz)
12 oz shredded Mozzarella Cheese

Sauce:
40 oz tomato sauce = (5) 8 oz Cans + enough water to rinse all the sauce out of each.
1 tbsp Minced Garlic
1 tsp Salt
1 tsp Basil
2 bay leaves
1 yam - Bake thoroughly, cut in half, and squeezed into the sauce.

Filling:

1 15 oz Container of Ricotta Cheese
2 eggs
1 tsp Garlic Powder
2 cups cut Spinach
1 small Zucchini Diced into small 1/4" Pieces
1 crown of Broccoli Diced  (~1 cup)

DIRECTIONS:

Combine ingredients for sauce and simmer on the stove top for an hour.  Cook lasagna noodles until al dente.  In a medium bowl, combine ingredients for filling, mixing together with your fingers until thoroughly combined. 

In a large 3x9 Pyrex dish or lasagna dish, combine the ingredients in the following pattern:

Layer 1 - Sauce
Layer 2 - 4 Lasagna Noodles
Layer 3 - 1/2 of Filling
Layer 4 - Sauce
Layer 5 - Mozzarella Cheese
Layer 6 - 4 Lasagna Noodles
Layer 7 - 1/2 of Filling
Layer 8 - Sauce
Layer 9 - 4 Lasagna Noodles
Layer 10 - Sauce
Layer 11 - Lots of Mozzarella Cheese

Cover with tinfoil and cook at 400 degrees for 30 minutes. Uncover after 30 minutes and cook for an additional 15 minutes.  

**Warning: This recipes may not fit into one Pyrex dish**