Southwestern Stuffed Acorn Squash

This recipe is an amalgam of two recipes that I found (here and here). I wanted a vegetarian version, hence the rice and beans (for protein and some extra calories).The combination of the slightly sweet squash and the salty/spicy filling is just right.

Southwestern Stuffed Acorn Squash


2 medium acorn squash
2 tablespoons butter, cut into 4 pieces
1 tablespoon olive oil
1 small onion, chopped
1 small bell pepper, chopped
2 cloves garlic, minced
1 tablespoon cumin
1 tablespoon coriander
1 tablespoon paprika
1 tablespoon oregano
1 15-oz can tomatoes and green chiles (i.e. Rotel)
1 15-oz can black beans, rinsed
1 cup cooked rice
1/2 teaspoon salt (or more to taste)
1 cup shredded cheese (cheddar, monterey jack, or muenster)

1. Preheat oven to 375F.  Cut squash in half horizontally, and scoop out seeds (you can toss them or save them for roasting). Place squash in a 9x13 dish, cut-side up. Place 1 piece of butter into each of the squash halves. Add 1 cup of water in to the bottom of the pan before covering with foil (the steam from the water will help keep the squash moist). Bake until the squash is tender, about 45 minutes.
2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add onion and bell pepper; cook, stirring often, until softened, 3 to 5 minutes. Stir in garlic, cumin, coriander, paprika and cumin; cook for 30 seconds. Stir in tomatoes w/green chiles, beans, rice, and salt. Cover, reduce heat, and simmer until the tomatoes are broken down, 10 to 12 minutes.
3. When the squash are tender, reduce oven temperature to 325F. Fill the squash halves with the beans/rice mixture. Top with cheese. Return to the oven and bake until the filling is heated through and the cheese is melted, 8 to 10 minutes.

ENJOY!!

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El Paso Green Chile Soup

Mmmmmm... This has to be my all-time favorite soup. Tastes like HOME.

El Paso Green Chile Soup
(adapted from The Border Cookbook)


1/4 cup butter
1 1/2 medium onions, chopped
3 garlic cloves, minced
4 cups vegetable stock
2 baking potatoes, peeled and diced
1 1/2 cups chopped roasted green chile
1 teaspoon dried oregano, preferably Mexican
1 teaspoon salt
1/2 cup heavy cream
4 ounces Monterey jack cheese, grated

1. In a large soup pot, warm the butter over medium heat. Stir in the onions and garlic and saute until translucent.
2. Add the stock, potatoes, chile, oregano, and salt, and bring the mixture to a boil. Reduce the heat to simmer and cook for about 30 minutes, until the potatoes are very soft.
3. Transfer the soup to a food processor or blender and puree until smooth. Pour the soup back into the pot, add the cream, and heat through.
4. Divide the cheese among the serving bowls. Ladle the soup into each bowl. Garnish with cilantro and/or corn tortilla strips.

ENJOY!!

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Butternut Squash Soup

Another Fall favorite in our home. You can actually use any winter squash in this recipe. If you are pressed for time, you can use 3 10- to 12-ounce packages of frozen squash puree. To make this recipe vegetarian, substitute vegetable stock.

Butternut Squash Soup
(from Joy of Cooking)

1 medium to large butternut squash (about 3 1/2 pounds)
3 tablespoons butter
2 large leeks, white part only, chopped
4 teaspoons fresh ginger, peeled and minced
6 cups chicken stock (the recipe splits the stock into two parts, 4 cups and 2 cups, I always substitute heavy cream for the latter to make it super creamy)
1 1/2 teaspoons salt

1. Preheat the oven to 375F. Cut the squash into halves or quarters. Remove any seeds and strings. Arrange the squash cut-side up on a rimmed baking sheet. Add 1/4 inch water to the pan and cover with aluminum foil. Bake until the squash is tender when pierced with a fork, 30 to 45 minutes. Set aside to cool.
   
2. Meanwhile, heat the butter in a soup pot over medium-low heat. Add leeks and ginger, and cook, stirring, until the leeks are tender but not browned, 5 to 10 minutes.
3. Scrape the cooled squash flesh from the skin and stir it in along with 4 cups of chicken stock. Bring to a simmer. Cook for 20 minutes, stirring and breaking up the squash.
4. Puree the soup in a blender or food processor until smooth.
5. Return to the pot and stir in remaining chicken stock (or cream, if using) and salt. Heat through.
6. Serve garnished with chopped parsley or cilantro, soup croutons, and/or toasted squash seeds.

ENJOY!!

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Hummus

WOW! It has been forEVER since I have posted on this. And I'm making a lot of new things now that it's fall, so I promise to keep posting. This post is for Ashley. This will go GREAT with your pita chips. It is also good on grilled sandwiches or for veggie dipping.

Hummus
1 can chickpeas (I drain it, but you don't have to)
about 1 Tbsp EVOO
a couple squirts of Lemon Juice
1 small to med clove of garlic
salt and pepper to taste

Throw the chickpeas in a food processor with the garlic clove. Buzz it a couple times then slowly drizzle in the EVOO until it's the consistency you like it. Taste it and see how much lemon juice it'll need. The lemon juice counter acts the oniony garlic taste, so add as much as you like. Add some S&P to taste and buzz it a couple more times.
Serve and enjoy!!!

*sorry no pics*

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Garden Salsa

This is my mom's recipe, and I have to say, my FAVORITE recipe! Note: After all the chopping, slicing and squeezing, it takes about 2 hours if you have no help... but TOTALLY worth it!

Here's what you need (makes a good party-size amount):

18-20 roma tomatoes*

1 large onion

1 bunch of cilantro

4 limes*

3-4 garlic cloves

1 jalepeno pepper

1-2 tsp. salt

Finely dice tomatoes, onion (I used a food chopper for the onion), cilantro, and garlic; add to a large bowl. Roll limes on counter top with pressure from hand to loosen the inside of the limes, then squeeze juice from all 4 limes into bowl. Finely chop jalepeno pepper (note: if you are a spicy wimp, like me, use only 1/3 of the pepper, and 1/4 of the seeds; otherwise go for it!) Add salt to taste. Let sit in the fridge for about 30 min to 1 hour for juices to combine, and ENJOY!

*Use organic if possible. Not only are they better for you, but they are much more juicy and flavorful! Makes for a very very delicious salsa!

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Vegetarian Fajitas

Earlier this week, my husband was really sick and I could not take care of him much because I had to work all day. On my way home from work, I was brainstorming with meal ideas that would be quick (because I was really hungry) and that would help fight his illness (because he was really sick). By the time I got home, this delicious meal popped into my head! Because everything is cooked in a pan, it was quick to prepare; and because of the ingredients, Chris started feeling better the next day! The combination of the onion and peppers provide a very powerful antiviral and antibacterial quality to this meal, not to mention the nutrients from all the other whole foods!

You will need (for 4-5 servings):

1 large onion, sliced

1-2 peppers, chopped or sliced (the more colors you have, the more nutritional variety you have!)

2/3 cup of sliced mushrooms (amount depends on your preference really)

1 roma tomato, chopped

1 lime, quartered

3-4 Tbsp chopped fresh cilantro

1-2 Tbs of oil (preferably oil that is refined for high heat, like sesame oil, to avoid free radicals in your meal)

Multi-grain tortillas

1 can of black beans, heated, rinsed and drained

On Low-Medium heat, add oil to pan. When oil is heated, add onion, peppers and mushrooms. Stir frequently, until vegetables begin to soften. Do not overcook! Meanwhile, in a sauce pan, heat black beans on low heat.

When vegetables have softened, add tomato. Stir frequently for a few minutes until tomato is slightly cooked. Then remove pan from heat.

On a tortilla, layer: small amount of black beans, small amount of vegetables. Garnish with cilantro, and juice of lime quarter.

Wrap and enjoy!

Note: My husband and I each had 2, and they kept us full for quite a while!

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Vegetarian Lasagna

This is a great healthy and hardy meal that will not leave you feeling weighed down afterward! My husband loves to eat meat, but he loved this meal so much he had 3 helpings!

9 lasagna noodles, cooked al dente

1 16 oz cottage cheese

1 egg

1 zucchini squash (can also add or substitute with eggplant)

1 yellow squash

1 large red onion

1/2 jar spaghetti sauce

sliced fresh mushrooms*

fresh spinach leaves*

shredded mozzarella cheese*

shredded romano cheese*

paremesan cheese*

sliced olives*

*to taste

Thinly slice both squashes and red onion, then individually saute them lightly. It is important to saute each separately so they can retain their unique flavors (you may lightly season with garlic salt or herbs). Beat egg into cottage cheese. Line a 9x13 pan with a small amount of sauce.

Each layer gets, in this order:

3 lasagna noodles

cottage cheese

mushrooms

onions

yellow squash

zucchini squash

spinach

mozzarella cheese

romano cheese

small amount of spaghetti sauce

repeat 2 more times

top with olives, and parmesan cheese

You may worry that the lasagna is very "full" in the pan, but don't worry the spinach cooks down a lot in the oven.

Bake at 350 for about 45 min, *then let it cool for about 10 min so it can solidify!*

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Vegetarian Taco Casserole

1 can black beans, drained
1 can "ranchero style" pinto beans w/ liquid
(I have yet to find "ranchero style" so I just get regular pinto beans)
1 c. salsa
1 small can sliced black olives
1/2 c. sour cream
2 tea. chili powder
3 c. crushed tortilla chips
Grated cheddar cheese
chopped tomato
lettuce

Mix beans, salsa, sour cream, olives, and chili  powder in a large bowl. In a greased 9x9 pan, layer 1/2 tortilla chips, then beans, then top with cheese. Repeat layers. Bake at 350 for 20-30 mins. Top with chopped tomato and lettuce.

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PIZZA!!!

I was on a pizza kick the other day, but wanted it to be semi-healthy. I love buying pre-made crusts and just throwing a bunch of stuff on them. It's fun!

For this pizza I used

-1 medium zucchini

-a handful of grape tomatoes

- a handful of green onions

- Ranch salad, spritzer (normal Ranch would be just fine)

Brush the crust with a little EVOO and decorate your pizza with the remaining ingredients. Then throw on a couple handfuls of whatever cheese you want (I used mozzarella) and bake according to the packaged crust directions. Mine was a whole wheat thin crust and came out almost flat bread/cracker texture. I loved it, but the hubs likes a thicker, bready crust.

My version of CPK's BBQ Chicken Pizza!

-1 pre-made crust

- a couple glugs of your favorite BBQ sauce (Sweet Baby Ray's... all the way!! Woot woot!)

- 1-2 grilled chicken breasts (or enough off a rotisserie to your liking)

- diced or julienned red onions (I buy them pre-cut along with my green onions... I HATE cutting oninos)

- small handful of green onions (not pictured)

- mozzarella cheese, as much as you want

Brush the crust with a bit of EVOO then squirt on a nice, thin layer of BBQ sauce. Cut up the chicken and arrange that on top with the rest of your ingredients, with the cheese last. Bake according to crust package directions.

YUM... enjoy!

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No-Soy Stir Fry

So, speaking of crazy and picky husbands... I love me a good stir-fry, and upon finding out that Logan hates soy sauce and my stir-fry days were over, I cried a little bit. Until I found this recipe. It's good! And easy!

3 c. water
5 cubes chicken bouillon
2 c. rice
2 tbl. veggie oil
1 lb. chicken breast (optional- I'm cheap and lazy sometimes)
4 c. assorted vegetable blend (bell peppers, celery, carrots, onion, snow peas, whatever!)
2 tea. cornstartch
1/2 tea. garlic powder
1/4 tea. ground ginger

Bring 2c. water and 3 bouillon cubes to boil in a pot, add rice. Cook to tender.

 While rice is cooking, in skillet, heat 1 tbl. oil. Add chicken until cooked through. Remove to a plate and add veggies and other 1 tbl. oil, cook for 5 mins, then add chicken back in.

In separate bowl, combine 1 c. water, 2 bouillon cubes, ginger, garlic powder, and cornstartch. Pour over the veggie mixture in the skillet. Simmer 5 mins. until thick- serve over rice.

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Vegetarian Baja Tacos

These could not be easier to make! No messing with icky meat! And I haven't even told you how yummy they are! Packed with flavor and are three-year-old approved.

2 cans black beans- rinsed
1/2 c. of your favorite salsa
2 tbl. lime juice
2 tbl fresh cilantro- finely chopped
1 (16 oz.) package frozen corn- rinsed
1 1/2 c. shredded monterrey jack cheese (or whatever shredded cheese you have in the fridge)

In a large bowl, mix black beans, salsa, lime juice, corn, and cilantro. Grease 2-3qt. casserole dish, and pour bean mixture in. Level out and top with cheese.

Bake at 400 for 15 minutes. Stack your tortillas and wrap in foil, toss in the oven for the last 5 minutes to warm. Use beans as taco filling and top like any other taco- lettuce, tomatoes, sliced olives, sour cream! Every week should have a taco night, and this recipe could mix it up a tad!

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Butternut Squash Mac

Homemade mac and cheese, with the vitamin A of butternut squash? Yes please. The girls actually eat it, too! (granted, they think the squash are carrots. But I'm ok with this deceit)

What you need:

2 c. cubed & peeled butternut squash (about 1/2 in. cubes)
2 tsp. olive oil
1/4 tsp. salt
1/2 lb. elbow mac (make it whole wheat!)
2 tbl. butter
2 tbl. flour
1 1/2 c. milk
1 1/2 c. shredded cheese (chedder, monty jack, whatever!)

- Toss squash with oil and salt and arrange on a foil-lined tray. Bake at 375 for 20 minutes, until tender and set aside.
- Cook pasta for 2 minutes; (less than package directions) drain and place in a bowl with squash. Meanwhile, melt butter over low heat, whisk in flour; cook for 2 minutes. Slowly whisk in milk, bring to a boil then simmer. Cook 3 minutes, stirring occasionally.

- Add cheese and stir until melted. Stir cheese sauce into pasta and squash. Spoon into a greased square pan, sprinkle extra cheese on top and bake at 375 for 10 minutes.

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