As you look outside at Christmas decorations and perhaps some snow, I doubt bright red tomatoes are on the top of your list. I absolutely hated tomatoes until one summer I worked in a restaurant and a friend let me try her farmstand heirloom tomato. At that point I realized I didn’t hate tomatoes, but I hated bad tomatoes. Big difference. Since then, I usually avoid the mealy mess that masquerade as tomatoes during the winter, but luckily, grape tomatoes are somewhat palatable, even in the dead of winter.
The quality of my dinner making most definitely changes with craziness of the rotation I am on. Last month, while enjoying a nice pediatrics rotation, I was trying new recipes and taking lots of pictures. I had even posted twice last month! That seems like a lot for me. Anyway, this month has been slightly different and 10 hour days are more the norm. I can’t even remember when I made this recipe, but depending on how much time you have, you can either go the homemade route with your salsa or buy everything at the store.
Cold Weather. Football. Snowy Nights. All of these things are synonymous in my mind with soup. Perhaps with most people it reminds you of winter. In my mind, winter means soup. Yes, I realize there are cold soups out there, but nothing is better to me than cozying up with warm bowl of soup with some awesome bread. Yes, bread is also a must. (small confession: I’m pretty sure I use soup as a vehicle for carbs…please note corn bread in the soup above. Still, the soup is key) read more »
I have numerous nostalgia meals. One of them I wrote about, which was a Rachael Ray recipe. Yes, perhaps it’s a little bit embarrassing, but I am not backing down. This recipe is one of the first recipes I made for Rabi in a studio apartment he had moved into about 5 years ago now. I was living in Worcester and would visit Boston on the weekends. I was just starting to get a taste for cooking and ended up buying a Moosewood cookbook on the recommendation of a friend from work since it was so vegetarian friendly. I think my cooking experience up until that point was making myself a bland, overcooked chicken breast or some pasta with sauce. I really had no idea how to cook a full vegetarian meal that involved anything other than pasta.
What is better than chewy, delicious, fresh pasta? I say nothing. I know carbs get a bad rap these days with high protein diets being all the rage, but seriously, some days, I just want to curl up with a large bowl of pasta. Especially once the weather gets colder, it’s as effective as wearing warm pajamas or comfy wool slippers. read more »
Back when I was still in the CSA and completely sick of squash, I finally started getting some of the winter greens, like kale and Swiss chard. I love making the super easy and completely addicting kale chips, but at one point, I had a huge excess of leafy greens and needed a quick way to cook them up before they wilted away. This was a recipe I found while searching for some Swiss chard recipes. I ended up throwing in some kale that I had lying around for good measure. read more »
I feel like most food blogs I read inevitably have “the Rachael Ray Post.” This is the post where they disparage her and the stupid abbreviations she has (delish! EVOO!). To be honest, I don’t watch her that much anymore nor do I use many of her recipes anymore, but when I was living in my first apartment, her 30 Minute Meals helped me learn how to cook. I first made orzo because of one of her recipes and made a pretty tasty vegetarian chili, which is one of the recipes I still use. I perhaps don’t use Ray Ray’s recipes anymore, but I do appreciate her message. She really made cooking accessible to me and used ingredients that I had heard of and could easily be found in the grocery store. In addition, I feel like it’s way better that people make her food, which is pretty easy and much more nutritious than crappy fast food. read more »
Oy. I made this so long ago that I had a hard time remembering what I had done with this recipe. The original I had found was a tomato, spinach, mushroom quiche. But as always with my CSA, I clearly needed to use up some type of vegetable, so I turned it to a tomato and leek quiche. Regardless of the filling, the potato crust was what peaked my interest in this recipe. I had already tried out a traditional butter/flour crust, so this was a nice change. read more »
When the weather gets cold, soup is the only way to go. Lately, I realized that rather than bread, biscuits would go better with soup. I’ve never made biscuits before, but when I saw the combo of sweet potato soup and goat cheese biscuits, I got on that. It was really convenient too as I had just gotten a bunch of sweet potatoes in my farm share. I tend to like blended soups a lot. I think the texture is tasty, though I almost always make them thicker than called for. I like a hearty soup.
This is another recipe that I completely forgot I hadn’t blogged about yet. In the middle of the fall CSA share, I encountered many a new squash, one of them being delicata. I searched the internet for a recipe and not only found an awesome recipe, but a new blog to follow (not that I really needed one!). I am really glad I found it though as Shutterbean gave me the malted waffle recipe as well.
This was one of the more elegant dishes that I’ve made. I could imagine serving this at a dinner party for both vegetarians and non-vegetarians alike. The savory nut-filled stuffing is really hearty, plus I feel like stuffed vegetables just make for a pretty dish. It looks so sophisticated without really being that much extra work.
Going for fresh herbs makes a huge difference. It flavors it really nicely and I think would work much better than dried. I substituted thyme for sage as I couldn’t find it at the store and it still turned out great. I followed shutterbean’s suggestion and doused it with Parmesan on top after I baked it. Parmesan makes any food taste better, yes? Try this on a meat lover and see what they think–worst case you get more for yourself! Win-win!
Nut Stuffed Delicata Squash
3 tablespoons butter
1 1/2 medium onions finely chopped
3 cloves garlic, minced
1 teaspoon salt
2 tablespoons fresh thyme, chopped
1/3 cup almonds, chopped
1/3 cup pecans, chopped
1/3 cup cashews, chopped
1/3 cup plain greek yogurt
2 eggs, lightly beaten
1/2 cup shredded Parmesan cheese, plus extra for topping if desired
2 delicata squash, halved lengthwise (about 2 lbs.)
Preheat oven to 350°F. Melt butter in a fry pan over medium-high heat. Add onions and garlic, cooking until softened. Add thyme and cook for 1 minute. Stir the nuts into the pan and set aside. Beat eggs lightly in a medium bowl, then mix them with the cheese and yogurt. Add the onion/nut mixture. Fill each half of the squash and bake for about 45 minutes. The squash should be tender once its done.