Roasted Butternut Squash with Goat's Cheese

It's been a week of turkey leftovers, and I am, to put it bluntly, a little over it.  I hate wasting food, so I've made a couple of notes to myself for next year: BUY A SMALLER TURKEY!  It's either that or INVITE MORE PEOPLE!  In which case, I'll need to make another note to BUY A BIGGER HOUSE, and then FIND A HIGHER PAYING JOB!  


Needless to say, after a week of turkey soup, turkey sandwiches, and turkey curry, I was ready for something totally different, and most importantly, vegetarian.  This recipe did not disappoint.  We used a butternut squash from our garden, but didn't have a second one, so used an acorn squash as the second squash.  Both were delicious.  I preferred the acorn squash, but Andrew preferred the butternut squash.  I recommend trying both, and trust me, you won't have any leftovers!


From BBC GoodFood


Serves 2-4
2 small butternut squash (or 1 butternut and 1 acorn)
1 garlic clove, minced
3 Tablespoons olive oil
Pinch of dried chili flakes
1 tsp. thyme, chopped
1 zucchini, cut into 1/2 inch chunks
1 red pepper, cut into 1/2 inch chunks
2 small red onions, cut into thin wedges
handful of cherry tomatoes
1/4 Cup pine nuts
1/2 Cup goat's cheese, crumbled
1 Tablespoon bread crumbs
1 Tablespoon parsley - chopped
1 Tablespoon Parmesan cheese


1. Heat oven to 400 degrees.  Cut the squash in half lengthwise and scoop out the seeds.  Then cut a criss-cross pattern over the cut-side of each one.  Mix together the garlic, 2 tablespoons olive oil, chili flakes, and thyme and brush this mixture over the flesh.  Bake for 40-50 minutes until the flesh is tender.


2. To make the filling, put the zucchini, pepper and onion in a roasting pan and drizzle with remaining tablespoon of olive oil.  Season and roast for about 20-25 minutes until tender and starting to brown at the edges.  Add the cherry tomatoes and pine nuts and cook another 10 minutes. 


3. Mix the breadcrumbs, parsley, and Parmesan.  Arrange the roasted vegetables and goat's cheese in the squash halves.  Scatter with the breadcrumb mix and bake for a further 10 minutes or until golden and bubbling.

Sweet Potato and Zucchini Bread

Today I am thankful for my wonderful husband and my beautiful daughters.  You inspire me and fill me with love.  Sometimes I wish I could freeze time and stay in any one of those amazing moments I have with you all.  But then I remember that life moving forward means even more of those moments.  Love you three! 

Happy Thanksgiving everyone!  I hope you enjoy this recipe as much as we do.  It makes a great day after Thanksgiving morning treat. 

Adapted slightly from Bon Apetit
Makes 1 large loaf or 2 smaller loaves

2 Cups all purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/4 Cups sugar
3/4 Cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 1/2 Cups grated zucchini
1 1/2 Cups grated peeled sweet potato
1 Cup chopped walnuts, toasted

Preparation
Preheat oven to 350 degrees.  Spray loaf pan(s) with non-stick spray.  Stir together first five ingredients into medium bowl.  Beat sugar, oil, eggs, and vanilla to blend in large bowl.  Mix in zucchini and sweet potato.  Add dry ingredients and walnuts and stir well. 

Transfer batter to prepared pan(s).  Bake until tester inserted into center comes out clean, about 45 minutes-1 hour for a large loaf or 30-40 minutes for smaller loaves.  Cool in pan on rack 15 minutes.  Cut around bread to loosen.  Turn out onto rack and cool completely.

Zucchini Carpaccio Salad

The things I love most about growing our own vegetables are the little "surprises" we get.  Maybe it's because we are amateurs, or maybe it's like this for all vegetable gardeners.  I'm not sure.  But we always think we know what we are planting, eagerly await the crop, and then somehow get a lot of some things and none of others.  Sadly, our vision of the crop, and the reality, do not always match.  We've had lots of luck with peas, squash, eggplant, onions, lettuce, and tomatoes, sporadic luck with beets, zucchini, herbs, and cucumbers, and absolutely no luck with peppers, broccoli, or brussel sprouts.  This year the zucchinis decided they wanted in on the 'no grow' list.  A few of them rotted and the only other one stayed little but developed an unappealing hard skin.  We did get a couple tiny ones that we ate, but nothing to brag about.  So, imagine my surprise when I looked under the enormous leaves and saw 2 medium, beautifully formed zucchinis!   I was so excited and I couldn't wait to search out a recipe.  This was a great and healthy way to enjoy the fresh zucchini and makes an excellent side dish or light dinner.  
  
Adapted slightly from Gourmet, July 2006


1 pound zucchini (about 2 large)



1 teaspoons salt


1/3 pound arugula, stems discarded and leaves cut into 1/2-inch-wide strips (4 cups)


1 ounce Parmigiano-Reggiano, coarsely grated (on large holes of a box grater; 1/3 - 1/2 cup, or use pre-grated)


2 tablespoons extra-virgin olive oil


Juice of one lemon


1/4 teaspoon black pepper


handful of walnuts (optional)


Special equipment: an adjustable-blade slicer (I didn't have one.  So, I just sliced my zucchinis very thin with a sharp knife.)


Cut zucchini crosswise into paper-thin slices with slicer. Toss zucchini slices with one teaspoon salt in a large colander set over a bowl and let drain 20 minutes.


Rinse zucchini slices well, then drain, pressing gently on slices to extract any excess liquid. Pat zucchini slices dry with a kitchen towel.


Put arugula greens in a large bowl. Sprinkle with half the Parmigiano-Reggiano and remaining 1/4 teaspoon salt. Drizzle 1 1/2 tablespoons of oil over greens and toss. Arrange zucchini slices over arugula greens, then drizzle with remaining oil, lemon juice and sprinkle with remaining Parmigiano-Reggiano, walnuts, and pepper.

Stuffed Zucchini with Garlic, Paprika, and Cheese Crustinis

My mom forwarded me one of those cliche email forwards that talks about the specialness of being a mom.  It was actually quite touching and made me laugh a few times with memories from my teenage years, specifically, learning how to drive.  Shortly after getting my learner's permit I was out with my mom practicing in the Dodge Caravan and took a corner a little fast.  We went rolling around the corner on two wheels.  I found it funny.  She, was petrified.  Now that I have my own daughter, and another making an appearance very soon, I realize how terrifying it can be at times to be a parent.  Will they make good decisions?  Can I trust their friends?  Who is watching over them when I am not there?  Will everyone be kind to them?  Will they be kind to others?  Will they eat their vegetables? exercise? take care of themselves?  The list goes on and on and on.  The scary part is that most of the time I am not in control of any of these things, and neither is my husband.  All we as parents can do is try to model the way, teach them values and morals, and hope for the best.  I made this recipe tonight in hopes that we might get a vegetable and some meat down our toddler.  No luck.  Instead she ate plain bread, a few bites of mac and cheese, and some applesauce.  When I offered her some of our food she told me she didn't like it, but maybe she will when she gets bigger.  I guess we have something to look forward to in the teen years. If she keeps this up long enough it really will balance out all the new driver/first date/you did what? experiences.     

 

Stuffed Zucchini (adapted from a recipe that came with a bottle of Smoking Loon merlot!)

4 medium zucchinis (mine were small so I used six)

2 Tablespoons olive oil

1 Tablespoon butter

1/2 Cup onions, chopped

1 Cup ground turkey

1 clove garlic, pressed

1 egg, lightly beaten

1/2 Cup fresh bread crumbs

6 Tablespoons Parmesan cheese

1/2 teaspoon oregano

salt and pepper, to taste

Boil zucchini about 10 minutes, then cut in half lengthwise and scoop out most of the pulp.  Set shell aside and chop pulp.  Heat butter and oil in a skillet, cook onions and ground turkey.  Add zucchini pulp and garlic, cook for about 5 minutes, stirring frequently.  Drain.  Into this mixture, add the egg, bread crumbs, 2 teaspoons of Parmesan cheese, oregano, salt and pepper to taste.  Spoon this into hollowed zucchini shells, mounding tops slightly.  Place into a shallow, oiled baking dish, sprinkle with remaining cheese and dribble a few drops of olive oil over each shell.  Cover dish tightly with foil and bake for 30 minutes at 375 degrees.  Remove foil, bake an additional 10 minutes to brown.  Serve and enjoy.  Serves 4-6 people.

Garlic, Paprika, and Cheese Crustinis

8 slices of nice sourdough bread (or whatever your preference is)

butter or olive oil

garlic powder

paprika

Parmesan cheese

dried parsley

Lay bread slices on a baking sheet and butter one side of each slice (or brush with olive oil).  Sprinkle each slice with remaining ingredients.  Put in the oven with the zucchini for the last 10 minutes of cooking.  Brown under the broiler for a minute or two if needed. 

Zucchini Snack Cake

We were gone for a week and came back to two 2-foot long zucchinis!  It's a good thing our two-year-old doesn't grow that fast.  We'd need a much bigger house.  It has been tough to figure out what to do with these beasts.  We could keep them next to our bed in case of intruders.  We could organize a neighborhood softball game.  Or, we could start cooking!  Let's start with dessert (and call it a snack).  

I saw this recipe around the time we were first planting our zucchini plants.  I tucked it away, sure that I'd have some home grown zucchini soon.  The cake comes out super moist and not too sweet.  I might add walnuts next time just to give it one more dimension, but it was great as is.  Also, the recipe said to bake it for 20-25 minutes, but my cake took about 35-40 minutes to get done.  

From Edible Santa Barbara, Fall 2009
Makes 9 servings

1 1/2 Cups baking mix (I used Bisquick)

1 1/2 Cups instant oats

1 1/2 teaspoons cinnamon

1/3 Cup brown sugar

1/3 Cup maple syrup, agave nectar or honey

1 egg

1 teaspoon vanilla

1/2 Cup grape seed, olive or walnut oil

2 medium zucchini, shredded

Preheat oven to 350 degrees.  Coat an 8-inch baking dish with olive oil spray.  In a bowl, combine baking mix, instant oats and cinnamon.  In a separate bowl mix together brown sugar, maple syrup, egg, oil, vanilla, and shredded zucchini.  Stir wet ingredients into dry and spread evenly into prepared baking dish.  Bake for 20-25 minutes (or longer if needed, mine took 35-40 minutes), or until center is firm and top is golden brown.  

**Shredded carrot or apple could be substituted for the zucchini.          

Veggie Tofu Tacos

I know what you are thinking...tofu tacos?   No thanks.  I'll just find a blog with a good recipe instead.  It's okay.  I take no offense.  I was once a member of the just say no to tofu club too.  In all fairness, I had never had it, but I had already put it on my no-try list, along with other bland, slimy, meat substitutes.  I obviously did try it, eventually, and was sad to have missed out for so long.  I mentioned this to a friend once and he replied, "Really?  I thought tofu was one of those things like cottage cheese.  No one actually likes it." 

I got home tonight and had limited time to throw dinner together.  I started making this with no intention of posting the recipe.  It was the first time I had tried making tofu tacos, and, honestly, I wasn't expecting much, and certainly didn't expect it to be blog worthy.  But, after Andrew scarfed down his tacos and I had just one left, we looked at each other and said, "This was really good.  Better get a picture."  So, for the skeptics out there, just give it a try.  After all, my meat loving husband loved it.  If I really haven't persuaded you, the good news is that it's just as good with chicken.  Vegetarians - you can pretend I didn't say that.        

Serves 2 (but easily doubled)

1/2 block of tofu, cut into 1/2 inch cubes
1/2 Cup carrots, sliced
1/2 Cup broccoli, chopped
1/2 Cup zucchini, sliced
1 medium tomato, diced
lettuce
6 corn tortillas
butter
seasoned pepper
cumin
cayenne pepper
garlic powder
sea salt
1 Tablespoon juice from a jar of pickled peperoncinis
1/2 Cup cheddar cheese, grated
taco sauce, salsa, diced onion, sour cream (optional)

Heat 1 tablespoon of butter in a frying pan over medium-high heat until it starts to brown.  Add the tofu and saute until browned.  While it is cooking, sprinkle it with seasoned pepper, ground sea salt, a dusting of cayenne pepper and garlic powder, to taste.  Add a tablespoon of juice from a jar of peperoncinis.  Let the juice evaporate as you continue to brown the tofu.  When tofu is browned (about 10 minutes), remove and set aside.  Put vegetables in the pan with a little more butter and saute 5-10 minutes or until they reach desired softness.  Sprinkle with a little seasoned pepper and 1/2 tablespoon peperoncini juice while they cook.  Once vegetables are cooked, return tofu to the pan and saute 1-2 more minutes.  Meanwhile, heat up the tortillas on the stove or in the microwave.  Place two tortillas on a plate, add some filling, a little letuce, some cheese, and some chopped tomatoes.  Serve with taco sauce or salsa, onions, and sour cream, if desired.     

Zucchini Cakes with Spicy Apricot Dipping Sauce

When Andrew and I first moved in together, we cooked all the time. I used to tease him that everything he made started with the same three ingredients: onions, garlic, and olive oil, and finished with a circus of odd condiments. He put chillies into EVERYTHING, which often added a little something to the dish, but sometimes, well...who really wants chili pepper in their pancakes? He was also a big fan of trying out those random ingredients you normally only buy when a recipe calls for it. You know, things like walnut oil, coconut milk, sardines, pickled gherkins, to name a few. He'd come home from the grocery store with a couple vegetables, a few chicken breasts, and a bag of condiments. I would think to myself, "when are we ever going to use horseradish mustard and Thai fish sauce"? But to his credit, he would try and eat everything he bought, and we had some of the most interesting food I've ever tasted. Luckily, it was about a 2:1 ratio. For every peanut butter and tomato sandwich he made, there were two really tasty marinades or main dishes. He taught me a lot about cooking without realizing it. He was (and still is) creative, fun, and approaches cooking with reckless abandonment. I love it! So now, whenever I decide to add an unusual spice, or trust my gut that an additional ingredient will really make the dish, I get a little nostalgic for those 'everything in the cupboard quesadillas'!

The zucchini cakes are a longtime favorite of mine that I had forgotten about until a friend suggested it after I mentioned pulling five zucchinis out of the garden. But the sauce, now that is a tribute to Andrew... and his love of condiments. Enjoy!

Serves 4 (as an appetizer)

For the Zucchini Cakes:

4 Cups shredded zucchini

1 teaspoon salt, divided

2 large eggs lightly beaten

1/3 Cup whole wheat flour

1/2 teaspoon baking powder

2 cloves of garlic, minced

2 Tablespoons crumbled feta cheese
1/2 teaspoon paprika

2 Tablespoons extra virgin olive oil

For the dipping sauce:

1/2 Cup apricot jam

2 Tablespoons water

1/2 Tablespoon English mustard

1 teaspoon of Dijon mustard

1 teaspoon chili paste

pinch or two of salt to taste

Put zucchini in a colander with 1/2 teaspoon of salt. Drain for 10 minutes. Meanwhile, whisk together ingredients for dipping sauce and set aside. After 10 minutes, press out the water from zucchini with a paper towel. Whisk eggs and remaining salt. Add flour, baking powder, garlic, feta, paprika, and zucchini. Mix well. Spread olive oil in a frying pan and pour batter in to make 2 inch round cakes. Flip when bottom gets nicely browned and cakes have become slightly firm. Serve immediately with dipping sauce.