Soy Chorizo & Fruit Stuffed Acorn Squash

Soy Chorizo & Fruit Stuffed Acorn Squash

This is a great vegetarian meal packed with textures and flavors. Savory, sweet and nutty this is a perfect main meal or side dish. It makes a lot but you can freeze. It would be a great side dish for Thanksgiving for vegetarian guests.

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Ingredients

  • 2 acorn Squash
  • 1 can full-fat coconut milk
  • 1 cinnamon stick
  • 1 whole clove
  • 1/4 cup dried cherries
  • 1/4 cup pitted golden raisins
  • 1 small chopped apple
  • 2 Tbsp. extra-virgin olive oil
  • 1 small yellow onion, chopped
  • 1 package of Soy Chorizo (I love Trader Joe’s)
  • 1/2 tsp. sea salt
  • 2 sprigs thyme, stems removed (optional)
  • 1 large (or 2 small) butternut squash
  • 1 cup quinoa cooked as directed
  • 1/4 cup walnuts
  • tsp butter for each squash half (I used Brummel & Brown yogurt butter)
  • 1 tsp maple syrup for each squash half

Directions

In a small saucepan over medium heat, combine 1/2 cup coconut milk, cinnamon stick, clove, cherries and raisins. Bring to a simmer. Remove from heat and let ingredients soak for about 10 minutes. Set aside, and discard cinnamon stick.

Preheat oven to 350°. Meanwhile, in a large skillet over medium heat, heat oil. Add onion, salt. Cook, stirring, until caramelized, about 8-10 minutes. Add chorizo and cook until brown. Add the apple and mix well. Keep warm.

Cut squash in half lengthwise. Using a sturdy metal spoon, scrape out and discard seeds. Continue scraping flesh to hollow out center Add a tsp of maple syrup and butter to each squash half. Place squash on a baking sheet and bake for about 30 -40 minutes until soft.

While the squash is baking cook the quinoa according to directions. Add the the fruit and Soy Chorizo mix. Add the remaining 1/2 cup of coconut milk and mix well.

Spoon into the squash halves and serve.

We ate this the next night just headed up without the squash and it was wonderful all on its own.

 

 

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Butternut Squash Mac and Cheese

Butternut Squash Mac and Cheese

This is great comfort food and taking advantage of all the wonderful fall squash available.  I used these smaller Honeynut Squash but Butternut works great. I roasted the squash for extra flavor.

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Ingredients

1 lb pasta (I use trottole or ribbed elbow)
6 tbsp unsalted butter, divided
1/4 cup all purpose flour
3 1/2 cups whole milk (I used skim)
pinch of nutmeg
pinch of cayenne
dash of smoked paprika
Salt, to taste
4-6 cups grated cheese
(I use sharp white and gruyere, how much you use is up to how cheesy you like it)

1/4 cup grated parmesan cheese
1/2 cup plain breadcrumbs
3 cups roasted butternut squash (recipe below)

Directions

Preheat oven to 350˚F and butter a 2 quart baking dish.

Bring a large pot of salted water to a boil, and cook the pasta to a al dente.

Meanwhile make roux by melting 4 tbsp of the butter in a dutch oven or heavy bottomed pan over medium low heat. When butter is melted, add flour and cook, whisking for about 2 minutes or until golden brown.

Slowly whisk in milk and mix until it is all incorporated. Switch to a wooden spoon and cook over medium heat, stirring constantly,until it thickens and coats the back of a spoon. Season with salt, pepper, cayenne and nutmeg. Remove from heat and add cheese. Stir until melted. Add pasta and roasted butternut squash, if using, and fold until well combined.

Add the macaroni and cheese to the buttered baking dish. Melt remaining butter and toss with the parmesan cheese and both breadcrumbs. Season with a pinch of salt. Add breadcrumb mixture to the top of the mac and cheese, sprinkle with paprika and bake for about 45 mins or until golden brown and bubbly.

I also made this without the roux and tossed the pasta with just 3 1/2 cups of cheese and the squash, added about a 1/4 cup of milk to the casserole, and topped with bread crumb mix. It was not as rich and gooey but better for the waistline.

Roasted Butternut Squash
3 cups butternut squash cubes (about 1 inch in size)
2 tbsp olive oil
}Salt and freshly ground black pepper

Directions

Preheat the oven to 400˚F. Add the butternut squash to a parchment lined baking sheet. Add olive oil and salt and pepper and toss to coat. Roast for about 25 – 30 minutes or until tender.

Creamy Zucchini and Coconut Milk Soup

Creamy Zucchini and Coconut Milk Soup

This was inspired by some leftover coconut milk, zucchini in the fridge and the “Cooking Canuck” blog. I served it hot as a first course for a dinner party.

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Ingredients

  • 1 tbsp olive oil
  • 1 medium sweet onion, finely chopped
  • 2 cloves garlic, minced
  • 3 cups (packed) grated zucchini (about 2-3 depending on size)
  • 1 tbsp minced fresh mint leaves
  • 1/2 tsp kosher salt (plus more to taste)
  • 1/2 tsp freshly ground black pepper (plus more to taste)
  • 2 3/4 cups vegetable broth
  • 2/3 cup coconut milk

Directions

  1. Heat olive oil in a large sauce pan set over medium-low heat. Add the onion and  and sweat (cook without browning) until the onion is soft and translucent, 7 to 10 minutes. Add the garlic and cook for additional 2 minutes.
  2. Turn the heat to medium, add the grated zucchini and chopped mint leaves, and cook until the zucchini is starting to soften, about 4 to 5 minutes. Season with salt and pepper.
  3. Add broth, bring to a boil, then reduce heat to medium-low. Simmer for 10 minutes.
  4. Remove soup from the heat and let cool for about 10 minutes. I used a Vitamix but a blender will do the job.
  5. Process the soup in a blender, in two batches, until the soup is almost smooth, but with a little bit of texture. Return to the saucepan, stir in coconut milk, reheat, and season to taste with salt and pepper. Serve.
  6. This soup can also be served chilled.
Red Curry Tofu and Vegetables

Red Curry Tofu and Vegetables

I love red curry. I like it best with chicken and shrimp but my husband does enjoy a vegetarian meal occasional so i made this with tofu. This was fast and easy on a week night. I am not a purist on south asian food – sometimes I just go with what works. Yummy

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Ingredients

1 block Extra Firm Tofu, drained* and cut into large chunks
3 Tbsp Olive or peanut oil, divided
1 onion sliced thin
2 Zucchini, Julienne slices
1 can light coconut milk
1 Tbsp Fish Sauce
2 Tbsp Red Curry paste
2 Tbsp low sodium Soy Sauce

Directions

In a medium sized bowl combine Coconut milk, fish sauce and Red Curry Paste. Mix well.

In a wok or skillet heat 2 Tbsp olive oil (or peanut oil) and over high heat add the onion, stirring often about 10 minutes, add red pepper and stir quickly for a few minutes, add the zucchini and stir fry for another minute. Remove from heat to a bowl.

Heat the remaining oil and add tofu. Over high heat stir fry for a few minutes so tofu gets golden on each side. Add the soy sauce and continue to stir until golden brown. Add the Vegetable mixture back in and add curry, coconut mixture.

Serve over rice.

  • I drain my tofu, wrap in a paper towel and place a plastic covered brick on top for a few hours to make sure all the moisture is out.
Quinoa with Swiss Chard and Pine Nuts with Honey Peanut Butter Dressing

Quinoa with Swiss Chard and Pine Nuts with Honey Peanut Butter Dressing

I served this as a side dish with grilled chicken. My husband wants to eat greens but he does not actually LIKE greens… so I find ways to disguise them. This was perfect. I used Rainbow Swiss Chard but you could use spinach, too. This is a great way to use up leftover quinoa.

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Ingredients

1 cup of quinoa, cooked as directed
1/2 a bunch of Swiss Chard or other greens stems removed and roughly chopped
1 red pepper, chopped
1/3 cup of dried cherries
1 Tbsp Olive Oil
1/4 cup pine nuts (peanuts or cashews are also good)

Dressing

3 Tbs peanut butter powder, combined with 1 1/2 Tbs water*
(or 3 Tbs creamy peanut butter)
1 Tsp honey

Directions

Combine peanut butter and water in a small bowl. You may need more water, should be a smooth paste. Add honey and stir to mix well. Microwave for about 15-30 seconds or until soft and easy to stir.

Heat the olive oil in a medium sized pan. Add the red pepper and sauté until tender. Add the greens and stir until wilted. Add pine nuts and quinoa, stir well.  Add the peanut butter and honey mixture to the mixture and mix well to coat. Remove from heat and serve warm or cold.

 

Roasted Parmesan Cauliflower

Roasted Parmesan Cauliflower

This mades a great side dish with grilled meat or vegetables.

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Ingredients

1 head of cauliflower, cut into chunks
1/8 cup of olive oil
1/2 cup Panko or regular bread crumbs
1/2 cup grated parmesan cheese
1 tsp Oregano
Salt and pepper to taste

Directions

Preheat oven to 400 degrees.

Place cauliflower florets into a plastic bag. Pour in olive oil, seal bag and shake to coat. Add parmesan cheese, oregano and bread crumbs. Seal bag and shake to coat.

Place on a foil lined tray and bake for about 20 minutes or until cauliflower is fork tender.

Lower Guilt Baked Broccoli Pasta & Cheese

Lower Guilt Baked Broccoli Pasta & Cheese

 

IMG_3546.jpgThis is fairly low on the guilt level and I found it tastes even better warmed up! Comes together quickly. Great as a vegetarian main meal, side dish and a way to disguise broccoli – which is how my husband prefers it. Kid friendly comfort food. Inspired by Skinny Taste.

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Ingredients:

  • 12 oz elbow, shells or other twisty pasta (I used Trottole)
  • 1 1/2 tbsp butter
  • 1/4 cup flour
  • 2 cups skim milk
  • 1 cup fat free chicken broth (vegetarians use vegetable broth)
  • 2 cups reduced-fat sharp cheddar
  • salt and fresh pepper to taste
  • 12 oz fresh broccoli
  • 2 tbsp grated parmesan
  • 1/4 cup seasoned bread crumbs
  • Smoked Paprika (optional)
  • cooking spray

Directions: 

Cook pasta and broccoli together in a large pot of salted water, according to package directions for al dente (or slightly under cook 2 minutes). Spray a baking dish with cooking spray. Preheat oven to 375°.

In a large, heavy skillet, melt butter. Add flour and cook another minute, or until the flour is golden and well combined. Add milk and broth and whisk, raising heat to medium-high until it comes to a boil; cook about 5 minutes or until the sauce becomes smooth and thick. Season with salt and pepper.

Heat a large pot of water, Cut broccoli into florets and using a steamer cook for just a few minutes, not quite cooked. The original recipe did not call for it to be cooked so you could add the broccoli uncooked.

Once the sauce is thick, remove from heat, add cheese and mix well until cheese is melted. Adjust salt and pepper to taste, add cooked pasta and broccoli, mix well. Pour into prepared baking dish. Top with grated cheese and breadcrumbs. Spray a little more cooking spray on top. Sprinkle with a bit of smoked paprika.

Bake for 15-20 minutes, then broil for a few minutes to get the breadcrumbs golden.