Squash Stuffed with Mung Beans

That has a nice orange flavor

That has a nice orange flavor

Because I haven’t come up with enough ways to stuff vegetables.

And squash is in season.

Squash Stuffed with Mung Beans

  • 1 large acorn squash seeded and scrapped
  • 1 cup dried mung beans
  • 2 cups vegetable or beef stock
  • 2 tbsp chopped jalapeno
  • 1 tbsp minced garlic
  • 1 tsp mustard seed
  • 1 tsp coriander seeds
  • 1/2 tsp cumin seeds
  • 2 tbsp parsley chopped
  • Salt/pepper
  • 1 tbsp olive oil

Steam squash halves until almost fork tender in an oven at 350 degrees, about 30 minutes. Meanwhile in a four-quart pot heat olive oil over medium heat. Saute mustard, coriander and cumin until fragrant and beginning to brown. Add garlic and jalapeno and saute until fragrant. Add beans and stir to coat well. Toast beans slightly then add stock. Bring to a boil then slow simmer until beans are tender and fluffed up, adding more stock if necessary. Season beans with parsley, salt and pepper. Spoon into squash cavities and roast at 375 until beans begin to get toasted, about 15 minutes.

Posted in Dinner, Food, Indian, Recipes, vegetarian | Tagged , , , , | 4 Comments

Cream of Squash and Turnip Soup

Toasted pumpkin seeds

Toasted pumpkin seeds

Roasting the vegetables really gives this soup a great flavor. It can be served in chunks instead of creamed if a heartier soup is wanted.

Cream of Roast Squash

  • 1 lb red potatoes skinned and cut into large bites
  • 1 lb turnips peeled and cut into large bites
  • 1 lb acorn squash peeled, seeded and cut into large bites
  • 8-12 cloves garlic
  • 3 large sprigs rosemary
  • Salt/pepper
  • 1 tsp cayenne Old Bay Seasoning
  • 1 onion diced medium
  • 5 cups chicken stock
  • 1 cup heavy cream
  • Olive oil
  • 2 tbsp butter

On a greased baking sheet toss the potatoes, turnips and squash with the garlic, cayenne and old bay. Drizzle with olive oil and roast at 425 degrees until browned, about 25-30 minutes. In a large stock pot heat butter over medium low heat. Saute onion until golden brown then add roasted vegetables. Stir to coat, then add stock and bring to a boil. Simmer soup until vegetables are very tender and ready to fall apart. Blend soup with an immersion blender or puree, return to pot and add cream. Season with salt and pepper and simmer until thickened. Serve with toasted squash seeds and bread.

Posted in Appetizers, Food, Recipes, Soups | Tagged , , , , , | 1 Comment

Pear Hot Toddies

Argh that there glass makes me want some meat on a stick

Argh that there glass makes me want some meat on a stick

On with our quest to use up an overstock of homemade jam. Katherine recently used pear preserves to create a champagne cocktail, so when we were given a batch of homemade pear butter we made a similar concoction to give the traditional Hot Toddy a distinctly fall twist. The recipe below serves two.

Pear Hot Toddies

  • 3 ounces brandy
  • 1 tsp lemon juice
  • 1/3 cup pear butter or preserves
  • boiling water

Mix pear butter with a third cup water in a small saucepan over medium heat. Bring to a boil then reduce to a simmer for five minutes. Strain mixture through a fine mesh sieve. (If you don’t want to waste the discarded bits, through them in a batch of muffins.) Set tea kettle to boil. Divide pear mix between two large coffee mugs. Add a half teaspoon lemon juice to each mug and one and a half ounces of brandy. Fill with boiling water. Garnish with lemon or pear slices.

 

Posted in Recipes, Spirits | Tagged , , , , , , , | 8 Comments

Our Favorite Pumpkin Recipes

Fall weather arrives later in these parts, but our kitchen at least can smell like autumn. Here are some of our favorite ways, sweet and savory, to enjoy pumpkin.

Pumpkin Gnocchi

Tasty little dumplings

Tasty little dumplings

Pumpkin Biscotti

Try these for the next halloween party

Try these for the next Halloween party

Toasted Pumpkin Seeds

I eat these by the handful

I eat these by the handful

Pumpkin Cheesecake with Maple Whipped Cream

Substitute this if you are tired  of pumpkin pie

Substitute this if you are tired of pumpkin pie

Pumpkin Muffins

The one in the back is deformed, quick eat it first

The one in the back is deformed, quick eat it first

Pumpkin Ice Cream

Just need a dab of whipped cream

Just need a dab of whipped cream

Pumpkin Bisque with Shrimp

Crawfish would also work well

Crawfish would also work well

Pumpkin Bread Pudding

Extra powdered sugar is always good

Extra powdered sugar is always good

Fall Calzones

More cheese can never hurt

More cheese can never hurt

Pumpkin Dip

That cookie needs to cool off so it went for a dip

That cookie needs to cool off so it went for a dip

Whole Pumpkin Soup

So much milky goodness inside

So much milky goodness inside

Pumpkin Molasses Bread

Perfect for breakfast or dessert

Perfect for breakfast or dessert

And of course… Maple-Bourbon Pumpkin Pie

Pie is perfect for breakfast as well

Pie is perfect for breakfast as well

Posted in Dessert, Dinner, Food, Recipes, Seafood | Tagged , , , , , , | 6 Comments

Meatballs with Sweet Plum Sauce

Italian and Asian combined... how very Marco Polo of me

Italian and Asian combined… how very Marco Polo of me

These are a perfect addition to any sports event party, or any party, or as a personal snack.

Nothing says these cannot be a main course as well.

Veal Meatballs with Sweet Plum Sauce

for meatballs

  • 1 lb ground veal
  • 1 cup onion finely diced
  • 1 egg
  • 2 tbsp chopped fresh basil
  • 1/8 cup red wine
  • Salt/pepper
  • Bread crumbs

for sauce

  • 2 tbsp plum jelly
  • 1 tbsp hoisin sauce
  • 1/4 cup soy sauce
  • 1/2 cup finely diced onion
  • 1 tbsp chopped fresh basil
  • 1 tbsp butter

Mix meatball ingredients together and add enough bread crumbs to make a rough mass. Form into golf ball-sized meatballs and place on a greased baking tray. Bake at 365 degrees until cooked through turning once. Mix all sauce ingredients together except onion. In a large saute pan heat butter. Saute onion over medium until softened. Add sauce and bring to a simmer. Cook until sauce begins to thicken, about five minutes. Add meatballs and toss to coat. Continue to cook until sauce is thick. Serve hot.

Posted in Appetizers, Food, Italian, Recipes | Tagged , , , | 6 Comments

Spaghetti Amatriciana

Mmmmmmmmmm pasta

Mmmmmmmmmm pasta

This is a simple pasta that is perfect as a first course or light dinner. Fresh tomatoes can be used instead canned if available, just make sure to skin them first.

Spaghetti Amatriciana

  • 1 lb spaghetti
  • 1/2 cup diced pancetta
  • 1 onion sliced paper thin
  • 14 oz can chopped tomatoes
  • 1/2 cup dry white wine
  • 1-2 fresh cayenne peppers diced fine
  • 2 tbsp chopped fresh basil
  • 1/8 cup romano
  • Salt/pepper

In a four-quart pot saute pancetta over medium-low heat until fat is rendered and meat begins to just brown. Add onion and continue to saute on low until onion is deep golden brown. Add cayenne pepper and saute. Add tomatoes, wine and basil, bring to a high simmer then cover and cook on low until sauce is fairly thick but still has a bit of liquid to coat the pasta, about 30 minutes. Meanwhile cook pasta to al dente then drain and coat with olive oil. Add cheese and toss to pasta. When sauce is ready pour over pasta and toss well to coat. Season with salt and pepper and serve.

Posted in Dinner, Food, Italian, Recipes | Tagged , | 9 Comments

Sunday Suppers: Save Room For Dessert

It’s finally feeling like fall here, at least this week. We’ll fire up the oven before the temperature spikes again. Since this meal is so healthy looking we couldn’t resist adding dessert.

Baked Butternut Squash

It looks almost like sweet potatoes

It looks almost like sweet potatoes

Stuffed Pork Loin

The fat is good

The fat is good

Chocolate Souffle

So rich and creamy

So rich and creamy

Posted in Dessert, Dinner, Food, Pork, Sides | Tagged , , , , , | 4 Comments