Monday, September 26, 2011

Coffees and Frappuchinos


My husband and I are moving into a more frugal living mode starting this week. I will be cooking at home alot, trying to cut down on out eating out expenses. Thank goodness, my hubby is fairly easy to please, except for making real Mexican-style enchaladas and buritos that he craves periodically.

But one of our family's biggest discretionary expenses are frequent Starbucks indulgences. No matter how many times we have tried, we could not find any good substitutes for the frappuchinos and the lattes that they make in-house. Since I won't be studying for my GRE in the evenings any more, I will be cutting down on my lattes at least 50%, but I would like to find a way to make hot, sweet, comforting drinks at home, so I don't even have to run out to get my Starbucks fixes as often....

My previous attempts at this have failed miserably, but I am willing to give it a second shot.

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http://answers.yahoo.com/question/index?qid=20080402111612AAnSMqh

Starbucks Frozen Frappuccino


Ingredients


How to make it

  • Make double-strength coffee by brewing with twice the coffee required by your coffee maker: That should be 2 tablespoons of ground coffee per each cup of coffee. Chill before using.
  • To make drink, combine all ingredients in a blender and blend on high speed until ice is crushed and drink is smooth. Pour into two 16-ounce glasses, and serve with a straw.
  • CARAMEL Version:
  • For this version, add 3 tablespoons of caramel topping to the original recipe and prepare as described. Top each glass with whipped cream and drizzle additional caramel over the whipped cream.
  • MOCHA Version:
  • For this version, add 3 tablespoons Hershey's chocolate syrup to the original recipe and prepare as described. Top each glass with whipped cream, if desired.

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There was one posting on the Net that advises to use vanilla ice cream instead of 1/2 of the milk in the frappuchino. I think it is a good idea. It should help with the consistency, as well. Also, someone said that low-fat milk works better with coffees because full-fat milk obscures the taste of the coffee.

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http://thenotsoskinnybaker.wordpress.com/2011/08/01/skinny-caramel-frappuccino/'

Skinny Caramel Frappuccino


If you’re someone who enjoys your frappuccino’s as much as I do, you’ll love this recipe! I found a way to make Starbuck’s Caramel Frappuccino with half the calories! And none of the richness is sacrificed. The secret to it’s richness? Using frozen milk cubes! Instead of using ice cubes (which are terrible to try to grind up in your blender!) I use frozen milk cubes. They break up so much easier, and make such a smooth and rich frappe (with no chunks of ice that get stuck in your straw). So next time you’re about to throw out milk that’s about to expire, pour it into ice cube trays and freeze it! I like to keep a ziplock of milk cubes in my freezer at all times, so I can have a rich, creamy frappuccino at any time!

Recipe:
6- 1 oz. fat free milk cubes (a standard ice cube tray will freeze 1 oz. cubes, but you may want to measure if you’re watching your waist line!)
4.5 oz. of cold brewed coffee (or chilled coffee or espresso)
1 ½ oz. (3 tbsp) Coffeemate Fat Free Vanilla Caramel Creamer
Freeze fat free milk into 1 oz. cubes the night before.
Brew your coffee or espresso, and chill in the fridge.
Add your coffee, 6 milk cubes, and creamer to the blender and pulse until smooth.
Pour into a glass, and enjoy!

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I think I will use the suggestion posted by one of the people commenting on the last recipe and use a cold-pressed coffee instead of freshly brewed coffee for the frappuchino tomorrow. For some reason, when I brew my own coffee at home it is always very sour and acidic, and I don't enjoy it at all.


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http://lifehacker.com/5211256/make-cold+brewed-iced-coffee



Matthew Yglesias at the Internet Food Association blog writes that it's really a matter of overnight cold-brewing and straining. First, gather up 1 cup of coarse-ground coffee and stir it into 4 1/2 cups of water, or strengthen the mix to taste. After that:
... Stick it in the fridge for, ideally, a 12 hour overnight brew. In the morning, strain the mixture. If your strainer isn't fine-meshed enough (mine isn't) you can supplement it with a paper coffee filter. Now you've got a delicious pitcher of coffee concentrate. Pour some over an ice cube and enjoy!
Some mornings just aren't conducive to loading, watering, and waiting for the drip machine to do its thing, and icing brewed coffee can have mixed, often watery results. This sounds like an alternative, and an evening project a lot of coffee drinkers could get into.



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Need healthy, low-carb yellow squash recipes

I have two poor little yellow squashes wilting in my fridge. So, I am on a mission to find healthy AND tasty squash recipes for tonight's dinner.



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http://www.foodnetwork.com/recipes/rachael-ray/sauteed-yellow-squash-recipe/index.html

Sauteed Yellow Squash

Ingredients

Directions

Preheat skillet over medium high heat. Add oil, then butter. When butter melts, add red peppers and squash. Saute 12 to 14 minutes until squash is tender. Add salt, pepper and parsley. Add chives or scallions if you would like a layer of light onion flavor on the dish as well.


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http://www.food.com/recipe/bevs-sauteed-yellow-squash-31371

Bev's Sauteed Yellow Squash

  • 6 medium summer squash, sliced
  • 1/4 cup butter
  • 1 medium onion, sliced thinly or diced
  • salt & pepper

Directions:

  1. 1
    Melt butter in large skillet.
  2. 2
    Add onion and cook just till tender.
  3. 3
    Add yellow squash and continue cooking over medium heat, stirring until squash begins to soften.
  4. 4
    Cover and continue cooking over low heat until nice and tender (usually about 20-25 minutes).
  5. 5
    I add lots of salt and pepper.

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http://www.food.com/recipe/janets-sauteed-yellow-squash-and-spinach-119109

Janet's Sauteed Yellow Squash and Spinach

Directions:

  1. 1
    Heat the oil and garlic over medium heat.
  2. 2
    Saute the squash, onion and parsley together till the squash and onion are just beginning to soften (about 8 minutes).
  3. 3
    Add in the spinach.
  4. 4
    Sprinkle in the Morton Nature Seasoning.
  5. 5
    Continue to cook till the spinach is wilted (about another 4 minutes).

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http://allrecipes.com/recipe/yellow-squash-dressing/detail.aspx

Yellow Squash Dressing

Ingredients

  • 2 cups diced yellow squash
  • 2 cups crumbled cornbread
  • 1/2 cup margarine, melted
  • 2 teaspoons dried sage
  • 1 (10.75 ounce) can cream of mushroom soup
  • 1 egg, beaten
  • 1 large onion, chopped
  • 1 1/2 teaspoons sugar
  • salt and pepper to taste
  • 1/4 cup milk

Directions

  1. Place squash in a pot fitted with a steamer basket over boiling water, and steam 10 minutes, or until tender.
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  3. In a bowl, mix the squash, cornbread, margarine, sage, cream of mushroom soup, egg, onion, sugar, salt and pepper, and milk. Transfer to the prepared baking dish.
  4. Bake 30 minutes in the preheated oven, or until lightly browned.
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http://allrecipes.com/recipe/calico-squash-casserole/detail.aspx

Calico Squash Casserole

Ingredients

  • 2 cups sliced yellow squash
  • 1 cup sliced zucchini
  • 1 onion, chopped
  • 1/4 cup sliced green onion
  • 1 cup water
  • 1 teaspoon salt, divided
  • 2 cups crushed buttery round crackers
  • 1/2 cup melted butter
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (8 ounce) can sliced water chestnuts, drained
  • 1 large carrot, shredded
  • 1/2 cup mayonnaise
  • 1/2 (4 ounce) jar diced pimento peppers, drained
  • 1 teaspoon sage
  • 1/2 teaspoon white pepper
  • 1 cup shredded sharp Cheddar cheese

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large saucepan combine yellow squash, zucchini, onion, green onion, water and 1/2 teaspoon salt. Cover and cook over medium heat about 6 minutes. Drain well and set aside.
  3. In a medium bowl combine cracker crumbs and butter. Mix well and spread half of the mixture into the bottom of a 9x13 inch casserole dish.
  4. In a large bowl combine soup, water chestnuts, carrots, mayonnaise, pimentos, sage, pepper and remaining 1/2 teaspoon salt. Fold in squash mixture and spoon over crumb crust. Sprinkle cheese on top, and then the remaining cracker crumbs.
  5. Bake in preheated oven for 20 to 30 minutes, or until firm and heated through.
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http://allrecipes.com/recipe/colorful-vegetable-fajitas/detail.aspx

Colorful Vegetable Fajitas

Ingredients

  • 8 (8 inch) flour tortillas
  • 2 tablespoons vegetable oil
  • 1 red onion, thinly sliced
  • 1 green bell pepper, seeded and sliced into strips
  • 1 red bell pepper, seeded and sliced into strips
  • 1 teaspoon minced garlic
  • 1 yellow squash, halved and sliced into strips
  • 1/2 cup salsa
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 cup shredded Monterey Jack cheese
  • 1/4 cup chopped fresh cilantro

Directions

  1. Wrap tortillas in aluminum foil, and place in oven. Turn heat to 350 degrees F (175 degrees C). Bake for 15 minutes, or until thoroughly heated.
  2. In a 10 inch skillet, heat oil over medium high heat. Add onions, red and green peppers, and garlic; stir to coat with oil. Cover, reduce heat to medium, and cook for 5 minutes. Stir squash into vegetables. Stir in salsa, cumin, and salt. Cover, and cook for 5 minutes.
  3. Spoon vegetable mixture evenly down the centers of warm tortillas, and sprinkle with cheese and cilantro. Roll up tortillas, and serve.
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http://allrecipes.com/recipe/vegetable-medley-i/detail.aspx

Vegetable Medley I




Ingredients

  • 1 tablespoon olive oil
  • 2 yellow squash, sliced
  • 2 zucchini, sliced
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 2 cloves crushed garlic
  • 1 (16 ounce) can diced tomatoes
  • 1/2 teaspoon dried basil
  • 2 teaspoons dried oregano
  • salt and pepper to taste
  • 1/4 cup grated Parmesan cheese

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a large saute pan heat olive oil over medium heat. Add squash, zucchini, onion, green bell pepper, and garlic. Saute until all vegetables are soft. Add tomatoes with juice. Season with basil, oregano, salt, and pepper.
  3. Transfer ingredients to a glass baking dish. Bake for 20 minutes in the preheated oven. Sprinkle with Parmesan cheese and bake another 10 minutes.
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http://allrecipes.com/recipe/summer-squash-puffs/detail.aspx

Summer Squash Puffs


Ingredients

  • 1 quart oil for frying
  • 4 summer squash, cut into chunks.
  • 1 medium onion, grated
  • 2 eggs, beaten
  • 2/3 cup all-purpose flour
  • 2/3 cup dry corn muffin mix
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt

Directions

  1. Heat the oil in a deep, heavy skillet or deep fryer to 365 degrees F (185 degrees C).
  2. Place the squash in a pot with enough water to cover. Bring to a boil, and cook 10 minutes, or until tender. Drain, and mash.
  3. In a bowl, mix 2 cups squash*, onion, and eggs. In a separate bowl, mix the flour, corn muffin mix, baking powder, and salt. Thoroughly blend the squash mixture into the flour mixture.
  4. Drop the squash and flour mixture by rounded tablespoons into the hot oil, and fry until evenly brown and crisp. Drain on paper towels.
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http://allrecipes.com/recipe/summer-squash-casserole-with-nuts/detail.aspx

Summer Squash Casserole with Nuts



Ingredients

  • 1 pound summer squash, sliced
  • 1/4 cup butter
  • 1/4 cup chopped green bell pepper
  • 1 tablespoon white sugar
  • 1/2 cup chopped onion
  • 1 egg
  • 1/2 cup mayonnaise
  • salt and pepper to taste
  • 1/2 cup shredded Cheddar cheese
  • 1/2 cup pecans, chopped
  • 1/2 cup bread crumbs

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of water to boil. Add squash, and cook until tender. Drain well.
  3. Place squash in a large mixing bowl. Add butter, reserving 1/2 tablespoon, to the squash and mash well. Mix bell pepper, sugar, onion, egg, mayonnaise, salt and pepper, cheese and nuts to the mixture. Transfer the mixture to a 1-quart casserole dish. Top with bread crumbs. Dot with the reserved butter.
  4. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.
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http://www.thekitchn.com/thekitchn/vegetable/recipe-squash-and-onions-with-brown-sugar-058603



Squash and Onions with Brown Sugar


Sautéeing squash and onions in some butter and brown sugar brings out the natural sweetness of both vegetables. There are times for keeping squash bright and slightly crisp. This is not one of them. You want it to get soft and gooey, with onions that practically melt into the brown sugar glaze.
There is just enough sugar (and you can adjust it to your own taste) to complement the vegetables without drowning out their natural flavor. It's not meant to be dessert, although we'd take it — but we do think it would be a success with a vegetable-averse child. Just a thought.
This version is enough for two very generous helpings, given what we had on hand from our CSA. But you can easily adjust for a larger crowd.
Squash and Onions with Brown Sugar
serves 2
1 large yellow squash (or 2 medium)
2 small onions (or one medium)
2 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 tablespoons brown sugar
Slice the squash into 1/2-inch rounds, cutting large ones in half. You should end up with roughly 2 cups of cut squash. Cut the onions into similar-sized slices.
Add the butter to a wide sauce pan that has a lid and heat over medium heat. When the butter has melted, add the onions and cook until soft, about 4-5 minutes. Add squash, salt, pepper, and brown sugar. Stir, then cover and cook for about 20 minutes, until squash is very soft.
Remove the cover and continue to cook for about 8 minutes, just to give the juices a chance to evaporate slightly. There will be some liquid in the pan, but it should be thicker than water, almost like a glaze. Season with more salt and pepper, if needed, and serve immediately.

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http://www.thekitchn.com/thekitchn/recipe-review/recipe-review-zucchinipotato-frittata-062252

Zucchini-Potato Frittata


A frittata is very similar to an omelet, except that it's not folded and it's baked in the oven. This particular frittata, however, is also a riff on the Spanish tortilla - a baked egg dish layered with potatoes. It's fantastic comfort food - creamy, cheesy, tender from the potatoes. It's also very nourishing and good for leftovers.
This recipe also called for ham or Canadian bacon (we used regular bacon that needed to be used up), zucchini or summer squash (you know, that stuff spilling out of gardens and into car seats all over the country right now), Cheddar cheese, and a little salt and pepper. Simple! And yet the dish comes together in a way that suggests more than the sum of its parts. Each part is handled wisely and cooked separately before being folded together, cooked and baked.
Sounds like a lot of work, eh? It's not difficult and the results are absolutely stellar. We had this for dinner one night and breakfast the next morning.
Here it is - read on for our comments below.
Zucchini-Potato Frittata
serves 4-6
Recipe reprinted from Andrea Chesman's Serving Up the Harvest with permission from Storey Publishing
1 medium zucchini or yellow summer squash, sliced
Salt
4-5 tablespoons extra-virgin olive oil, or more as needed
1 1/2 pounds waxy potatoes, thinly sliced
1 large onion, halved and thinly sliced
1/4 pound smoked Canadian bacon or ham, diced
6 eggs
Freshly ground black pepper
1 cup grated Cheddar

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Thursday, September 22, 2011

Parsnips Recipes

I am in the Root-Veggie  mood whole day today. The roasted acorn squash I had for dinner turned out to be delicious, and I can't wait to have more of it.

I am a bit tired of the same fried-potatoes fair over and over again any time I am hungry for roots, so I am exploring parsnips, turnips, and other rooties. I like parsnips alot, so I am starting with them and moving down the list.


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http://www.marthastewart.com/335713/roasted-parsnip-bread-pudding?backto=true&backtourl=/photogallery/parsnip-recipes#slide_2

Roasted-Parsnip Bread Pudding

Ingredients

  • 1 pound parsnips, peeled and cut into 1/2-inch pieces
  • Extra-virgin olive oil, for drizzling
  • Coarse salt and freshly ground pepper
  • 1 ounce (2 tablespoons) unsalted butter, plus 1 1/2 ounces (3 tablespoons), melted, plus more for dish
  • 2 large leeks, white and pale-green parts only, halved lengthwise, thinly sliced, and rinsed well (about 3 cups)
  • 1/3 cup dry white wine
  • 2 tablespoons chopped fresh thyme
  • 2 cups heavy cream
  • 5 large eggs
  • 1 cup finely grated Parmesan cheese
  • 1 loaf (12 ounces) brioche, crust removed and bread cut into 1-inch cubes

Directions

  1. Preheat oven to 425 degrees. Drizzle parsnips with oil, and season with salt and pepper. Arrange on a rimmed baking sheet. Roast, shaking occasionally, until caramelized and tender, 23 to 25 minutes. Let cool. Reduce heat to 375.
  2. Heat 2 tablespoons butter over medium heat in a medium saute pan until melted. Add leeks, and cook, stirring occasionally, until tender, about 5 minutes. Remove from heat; add wine, and return to heat. Let simmer until reduced, 1 minute. Add thyme, and remove from heat. Stir in roasted parsnips.
  3. Whisk together melted butter, heavy cream, eggs, and 3/4 cup Parmesan in a large bowl. Season with salt and pepper. Add leek-parsnip mixture, then fold in bread. (Mixture can be refrigerated overnight.)
  4. Butter a shallow 2-quart baking dish, and pour parsnip mixture into dish. Cover loosely with parchment, then foil, and bake until golden brown and puffed, 50 minutes. Remove parchment and foil. Sprinkle with remaining cup Parmesan, and return to oven. Bake for 10 minutes more. Let stand for 5 minutes before serving.

Cook's Note

To make this savory pudding ahead of time, assemble and refrigerate it for up to one day. Let stand at room temperature for 10 to 15 minutes, and bake as instructed.

This recipe sounds pretty caloric to me, but I would not mind trying it at least once.

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http://www.marthastewart.com/313250/glazed-turnips-and-parsnips-with-maple-s?backto=true&backtourl=/photogallery/parsnip-recipes#slide_3

Glazed Turnips and Parsnips with Maple Syrup


Ingredients

  • 1 tablespoon vegetable oil, such as safflower
  • 1 pound parsnips, peeled and cut into 1-inch lengths (halved if thick)
  • 1 pound turnips, peeled and cut into 1-inch wedges
  • 1 cup canned reduced-sodium chicken broth or water
  • 1/2 cup pure maple syrup
  • 2 tablespoons red-wine vinegar
  • Coarse salt and ground pepper
  • 2 tablespoons unsalted butter
  • 2 sprigs fresh rosemary

Directions

  1. In a large skillet, heat oil over medium-high. Add parsnips and turnips; cook, stirring once, until beginning to brown, 2 minutes.
  2. Add broth, pure maple syrup, and vinegar; season with salt and pepper. Bring to a boil; reduce to a simmer, cover, and cook until crisp-tender, 10 minutes. Uncover, and cook over medium-high until parsnips and turnips are tender and liquid is syrupy, 7 to 9 minutes more (there should be only a small amount of liquid remaining).
  3. Remove skillet from heat; add butter, and swirl skillet until melted. Season with salt and pepper.

Sounds very sweet, but it would be nice to try it out with something like a fake-a-ckn breast of a fake sausage of some kind.

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http://www.marthastewart.com/312422/maple-glazed-parsnips-and-sweet-potatoes?backto=true&backtourl=/photogallery/parsnip-recipes#slide_6


Maple-Glazed Parsnips And Sweet Potatoes


Ingredients

  • 1 1/4 pounds parsnips
  • 1 1/4 pounds sweet potatoes, quartered lengthwise, then cut diagonally into 1/2-inch pieces
  • 2 tablespoons olive oil
  • Coarse salt and ground pepper
  • 2 tablespoons pure maple syrup
  • 1 tablespoon Dijon mustard
  • Chopped parsley, (optional)

Directions

  1. Preheat oven to 450 degrees. Peel and cut parsnips as directed above; then cut on a diagonal into 1/2-inch-thick pieces.
  2. On a large rimmed baking sheet (or two smaller baking sheets), toss parsnips and sweet potatoes with oil; season generously with salt and pepper. Spread in a single layer. Roast until tender and golden, tossing once or twice, about 30 minutes. Transfer to a large bowl.
  3. In a small bowl, stir together maple syrup and mustard. Pour over vegetables; toss to coat. Sprinkle with parsley, if desired. Serve immediately.

Cook's Note

To cut parsnips: Trim tops and bottoms; peel, and slice in half crosswise to separate thick and narrow parts. Halve or quarter thick parts lengthwise, until all parsnip pieces are roughly the same size (this ensures even cooking).


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 http://www.marthastewart.com/316686/creamy-parsnip-soup?backto=true&backtourl=/photogallery/parsnip-recipes#slide_7

Creamy Parsnip Soup

 

Ingredients

  • 2 tablespoons butter
  • 1 pound prepared sliced leeks (2 cups)
  • 1 pound parsnips, trimmed, peeled, and cut crosswise into 1-inch pieces
  • 2 apples, peeled, cored, and cut into 1-inch pieces
  • 1 medium baking potato (about 1/2 pound), peeled and cut into 1-inch pieces
  • 1 can (14.5 ounces) reduced sodium chicken broth
  • 1/2 cup heavy cream
  • Salt and pepper
  • Leek garnish (see below)

Directions

  1. Heat butter in a large pot over medium heat. Add leeks (reserving 1/2 cup for garnish). Cook, stirring, 5 minutes.
  2. Add parsnips, apples, potato, broth, and 4 cups water. Bring to a boil; reduce heat and simmer, partially covered, until vegetables are tender, 20 to 25 minutes.
  3. Working in batches, puree soup in a blender until smooth. Return it to pot; stir in cream. Season with salt and pepper. Serve with Leek Garnish.
  4. To make leek garnish, in a large skillet, heat 1 tablespoon butter over medium-high. Add reserved 1/2 cup leeks; cook, stirring, until golden brown, about 3 minutes.

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 http://www.marthastewart.com/257177/carrot-and-parsnip-puree?backto=true&backtourl=/photogallery/parsnip-recipes#slide_8


Carrot and Parsnip Puree


 


Ingredients

  • 2 tablespoons unsalted butter
  • 1 teaspoon extra-virgin olive oil

  • For the Puree

    • 4 medium parsnips, peeled and cut into 1/2-inch dice
    • 1 bunch carrots, peeled and cut into 1/4-inch dice
    • 1/2 small onion, coarsely chopped
    • 1 clove garlic, coarsely chopped
    • 1/2 cup homemade or low-sodium canned chicken stock

  • For the Garnish

    • Salt and freshly ground black pepper, to taste
    • 6 chives

    • Directions

    1. Blend butter and olive oil in a medium saucepan over medium heat. Add the remaining ingredients, except the chives, and 1/2 cup water; cook, covered, until vegetables are tender, about 25 to 30 minutes.
    2. Transfer vegetables to a food processor or blender, and puree. Spoon into a serving dish, garnish with chives, and serve immediately with Braised Pork Chops with Cabbage.

     

     ===============

     http://www.marthastewart.com/318709/brussels-sprouts-with-parsnips?backto=true&backtourl=/photogallery/parsnip-recipes#slide_9 


    Brussels Sprouts with Parsnips

    Ingredients

    • 2 pounds brussels sprouts, trimmed and halved lengthwise
    • 6 medium parsnips, peeled and thinly sliced crosswise
    • 6 tablespoons extra-virgin olive oil
    • 2 teaspoons coarse salt
    • Freshly ground pepper
    • 1 cup pecan halves

    Directions

    1. Preheat oven to 450 degrees. Toss vegetables with oil, salt, and pepper on 2 rimmed baking sheets, and spread into single layers. Roast, rotating sheets halfway through, until tender and gold, about 20 minutes. Divide pecans between sheets; roast 10 minutes more. Toss, mixture and serve.


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    http://www.marthastewart.com/343475/parsnip-fries?backto=true&backtourl=/photogallery/parsnip-recipes#slide_11


    Parsnip Fries

    Ingredients

    • 2 1/2 pounds medium parsnips
    • 2 tablespoons olive oil
    • Coarse salt and ground pepper

    Directions

    1. Preheat oven to 450 degrees. Peel 2 1/2 pounds medium parsnips; cut as directed above.
    2. On two large rimmed baking sheets, toss parsnips with oil; season with coarse salt and ground pepper. Spread in a single layer.
    3. Roast until tender and golden brown, 25 to 30 minutes, rotating baking sheets and tossing parsnips halfway through baking time.

       
    Posted by at No comments:
    Labels: , , ,

    Acorn Squash Recipies

    I am in the Fall mood already. Pumpkins, squashes, and sweet potatoes are on my mind...

    The acorn squashes look so pretty, I love them. I will buy 4-5, and place them around the house, and look at them (and eat them later, of course).

    Anyhow, I am starting my acorn squash collection.

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    http://www.thekitchn.com/thekitchn/recipe-roundup/10-ways-to-eat-an-acorn-squash-recipe-roundup-129731

    10 ways to make an acorn squash dish

    TOP ROW
    • 1 Rings: Baked Acorn Squash Rings (Bread & Honey)
    • 2 Soup: Roasted Acorn Squash Soup with Horseradish and Apples (Martha Stewart)
    • 3 Ravioli: Spinach and Acorn Squash "Ravioli" (Real Simple)
    • 4 Sweet: Brown Sugar Glazed Squash (Martha Stewart)
    • 5 Spicy: Roasted Acorn Squash with Chile Vinaigrette (Gourmet)
    BOTTOM ROW
    • 6 Stuffed: Sara's Italian Sweet and Savory Squash Bowls (The Kitchn)
    • 7 Strudel : Acorn Squash and Roasted Garlic Strudel (The Kitchn)
    • 8 Pasta: Penne with Acorn Squash and Pancetta (The Kitchn)
    • 9 Bread: Squash Tea Bread (Eating Well)
    • 10 Pie: Acorn Squash and Honey Pies (Martha Stewart)
    Share your own favorite acorn squash recipes in the comments!
    Related: How to Eat Half a Squash for Dinner


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    http://www.nj.com/jjournal-news/index.ssf/2014/10/balsamic_glazed_acorn_squash_r.html

    Balsamic glazed acorn squash: roasted autumn vegetables

    image(58).jpeg

    Here, the squash is roasted at a high temperature, which concentrates its flavor. Balsamic vinegar is a tangy complement to the sweet flesh of the squash, and a couple of chopped hazelnuts bump up the crunch factor. The skin of the squash is certainly edible, but some find it a bit chewy. You may peel all the skin if you like, or leave about half intact, as shown.
    This dish can be enjoyed as is, though it pairs particularly well with roasted chicken. It's also quite nice tucked into a crusty baguette with goat cheese, lettuce and some grainy mustard, or on a bed of warm lentils. Though the recipe calls for the seeds to be scooped and discarded, they can also be rinsed and roasted for a bonus treat.
    Balsamic Glazed Acorn Squash
    2 small acorn squash, about 2 1/2 lbs. total
    3 tablespoons balsamic vinegar
    2 tablespoons olive oil
    1/4 teaspoon kosher salt
    1/4 cup chopped hazelnuts
    2 teaspoons finely chopped fresh rosemary
    1. Preheat your oven to 450 degrees.
    2. To prepare the acorn squash for roasting, first cut it in half lengthwise using a sharp and heavy knife. Scoop out the seeds and membranes and discard. Use a vegetable peeler to remove strips of skin. Place the squash, cut side down, on a cutting board and trim off each end. Cut into one inch thick half-moon slices.
    3. Place the squash in a large mixing bowl and drizzle with balsamic vinegar, olive oil and kosher salt. Toss to coat the squash evenly.
    4. Line a sheet pan with a piece of parchment paper. Use a slotted spoon to move the squash to the sheet pan. Allow extra oil and vinegar to remain in the mixing bowl.
    5. Arrange the squash in a single layer on the pan and place in the middle rack of the oven. Bake for twenty minutes.
    6. Meanwhile, place the chopped hazelnuts and rosemary in the mixing bowl with any leftover oil and vinegar. Toss well.
    7. After the acorn squash has roasted for twenty minutes, remove from oven and add the nuts and rosemary to the pan. Place the pan back in the oven and continue to roast for another five to ten minutes, until the nuts are toasted.


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    http://www.katheats.com/favorite-foods/acorn-squash-tutorial

    DSC05118

    1) Preheat oven to 375*
    2) Cut squash in half with knife:
    3) Scoop out seeds with a grapefruit spoon –
    4) Put about half an inch of water in a baking dish and place squash cut-side-down
    5) Bake for 30-40 minutes, or until squash is tender when poked through with a knife.
    DONE

    Add stuffing

    This stuffing combo was:
    1/2 cup cooked navy beans, heated
    About 1/3 cup prepared cranberry sauce, heated
    1 tsp caraway seeds
    Sprinkle of toasted chopped pecans

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