Posts Tagged ‘squash’

With Thanksgiving around the corner, I’m sharing my favorite holiday dishes I post every year around this time.

My Mom loved that nasty, gooey cranberry log that oozes out of the can. It would hit the bowl with a splurt and would wiggle for about an hour. I’m more than happy to avoid that and make this delicious side dish, which has become mandatory at our Thanksgiving table every year…

 

 

 

1 medium-sized butternut squash, washed and peeled with the seeds removed
Olive oil
Salt
1 cup fresh cranberries
¼ cup sunflower seeds
¼ cup pumpkin seeds or pepitas
¼ cup sesame seeds
¼ cup maple syrup, more if you like it really sweet

 

image

 

Pre-heat the oven to 400 degrees.

Once you’ve washed, peeled and seeded the butternut squash, cut it into ½” cubes. Sprinkle a little olive oil and salt on them and toss them to coat. Then spread the squash cubes in a single layer on a baking sheet. Bake them for about 30 minutes or until they’re golden on the edges.

Remove the squash from the oven and pour the cranberries into the hot tray. Mix gently. Pour the squash/cranberry mix into a smaller, deeper baking pan.

Increase the oven temperature to 425.

In a separate bowl, combine the sunflower seeds, pumpkin seeds and sesame seeds. Sprinkle the seeds evenly over the squash/cranberry mixture. Drizzle the maple syrup over everything and place the baking pan in the oven. Cook for another 20 minutes, until the seeds have roasted.

Drizzle a bit of maple syrup over the top just before bringing the pan to the table.

 

RATATOUILLE MY WAY

Posted: October 6, 2021 in Food, Recipes, Uncategorized
Tags: , , ,

The classic French Ratatouille uses eggplant, peppers, wine and herbs. Mine does not. So maybe it’s not ratatouille but a distant cousin. The taste, however, is awesome, and I like to use it in many ways.

 

Veal and pork meatballs with my ratatouille, smothered in mozzarella cheese and baked!

4 strips bacon, chopped
1 large onion, chopped
2 medium green zucchini, diced
1 cup chicken broth (homemade is best)
1 (28 oz.) can diced tomatoes
salt, pepper to taste
granulated garlic, to taste
olive oil

 

Using a large pan, heat a little olive oil and toss in the bacon. Cook it until crisp, then add the onions. (Don’t remove the bacon fat!)

Sauté the onions until translucent and then add the zucchini. Season with salt, pepper, and granulated garlic.

Once the zucchini has softened just a bit, add the broth and the diced tomatoes, mixing well.

Cook over medium heat until most of the liquid has evaporated and you have a nice, thick ratatouille.

Serve it as a side dish, or, as above, as part of a main dish.

 

It goes great with a pan-seared steak!

 

 

 

I always thought that spaghetti squash was a sort of “gimmick” vegetable. But once I roasted it, I realized just how delicious it could be. Squash is a great lower-carb gluten-free substitute for pasta. But feel free to use spaghetti in this recipe if you like!

 

FullSizeRender

 

Cooking spaghetti squash is easy. I wash them, cut them in half, and remove the seeds and membrane with a spoon. I flip them onto their backs, skin side down, and drizzle some extra virgin olive oil on them. A little sea salt and pepper, and then I flip them back down, skin side up, on a sheet pan lined with non-stick aluminum foil. Into a pre-heated 350 degree oven for 30–40 minutes. When they’re soft to the touch, I remove the sheet pan from the oven, flip them back over again, and let them cool to room temperature. Then I simply scrape out the flesh with a fork, and it comes out in strands, like spaghetti.

 

image

 

While the squash roasts in the oven, I make the meatballs. Looking at Italian recipes, I found that the secret to a tender meatball is adding more bread to the meat than you think you should.

2 lbs. ground grass-fed beef
1 cup breadcrumbs (at least)
2 eggs, cracked and scrambled
2 tablespoons dried parsley
2 tablespoons dried oregano
1 tablespoon dried basil
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 teaspoon black pepper
2 teaspoons salt

Mix all the ingredients in a large bowl and form them into meatballs. (I like to use an ice cream scoop to make the job easier.)

Place the meatballs on a baking sheet that’s been rubbed with some olive oil. (I usually line the pan with non-stick aluminum foil as well.) Cook the meatballs for about 30 minutes at 350 degrees, until they’ve browned nicely.

 

Meatballs happily cooking low and slow in the rich tomato sauce.

 

As for the sauce…

2 cans (28 oz.) of tomatoes, pureed (preferably San Marzano tomatoes)
olive oil
1/2 onion, finely chopped
1 tablespoon dried parsley
1 tablespoon dried oregano
1 teaspoon dried basil
1 teaspoon granulated garlic
2 teaspoons salt
1/2 teaspoon fennel seeds

In a large pot, sauté the onions in a little olive oil until translucent. Add the pureed tomatoes and cook at medium heat until the foam disappears.

Add all the herbs and spices and mix well. Continue cooking on medium heat, lowering to a simmer if the sauce seems to be boiling too hard.

Add the meatballs to the sauce when they’ve finished cooking. (I like to include all the fat and juices that came out of the meatballs while cooking.)  Make sure all the meatballs are covered with the sauce. Place a lid on the pot, and simmer on low for at least an hour.

 

image

 

Scrape the spaghetti squash and place a mound of it in the center of the serving dish. Top it with the meatballs and sauce. Grate some Parmigiano-Reggiano cheese over the top, or do what I did this time, and cut a slab of mozzarella into small cubes and toss that on top. A little sprinkle of oregano and olive oil for good measure on top.

 

Substitutions: If you’re not in the mood for spaghetti squash, it’s safe to say your favorite pasta will work quite well.

This dish is easily made gluten-free simply by using GF breadcrumbs in the meatballs. I like to buy frozen gluten-free bread, like Udi’s, and toast the slices. Then I break them up and toss them in a food processor. In a minute, I have really tasty breadcrumbs that are as good as regular bread.

And if you’re going with pasta, then a GF pasta, like Garofalo, is a delicious gluten-free substitute.

With Thanksgiving around the corner, I’m sharing my favorite holiday dishes I post every year around this time.

My Mom loved that nasty, gooey cranberry log that oozes out of the can. It would hit the bowl with a splurt and would wiggle for about an hour. I’m more than happy to avoid that and make this delicious side dish, which has become mandatory at our Thanksgiving table every year…

 

 

 

1 medium-sized butternut squash, washed and peeled with the seeds removed
Olive oil
Salt
1 cup fresh cranberries
¼ cup sunflower seeds
¼ cup pumpkin seeds or pepitas
¼ cup sesame seeds
¼ cup maple syrup, more if you like it really sweet

 

image

 

Pre-heat the oven to 400 degrees.

Once you’ve washed, peeled and seeded the butternut squash, cut it into ½” cubes. Sprinkle a little olive oil and salt on them and toss them to coat. Then spread the squash cubes in a single layer on a baking sheet. Bake them for about 30 minutes or until they’re golden on the edges.

Remove the squash from the oven and pour the cranberries into the hot tray. Mix gently. Pour the squash/cranberry mix into a smaller, deeper baking pan.

Increase the oven temperature to 425.

In a separate bowl, combine the sunflower seeds, pumpkin seeds and sesame seeds. Sprinkle the seeds evenly over the squash/cranberry mixture. Drizzle the maple syrup over everything and place the baking pan in the oven. Cook for another 20 minutes, until the seeds have roasted.

Drizzle a bit of maple syrup over the top just before bringing the pan to the table.

 

I always thought that spaghetti squash was a sort of “gimmick” vegetable. But once I roasted it, I realized just how delicious it could be. And I hit the “squash lottery” this season, when I harvested over a dozen from my garden. Squash is a great lower-carb substitute for pasta in a dish like this.

 

FullSizeRender

 

Cooking them is easy. I wash them, cut them in half, and remove the seeds and membrane with a spoon. I flip them onto their backs, skin side down, and drizzle some extra virgin olive oil on them. A little sea salt and pepper, and then I flip them back down, skin side up, on a sheet pan lined with non-stick aluminum foil. Into a pre-heated 350 degree oven for 30–40 minutes. When they’re soft to the touch, I remove the sheet pan from the oven, flip them back over again, and let them cool to room temperature. Then I simply scrape out the flesh with a fork, and it comes out in strands, like spaghetti.

 

image

While the squash roasts in the oven, I make the meatballs…

 

2 lbs. ground grass-fed beef
1 cup breadcrumbs
2 eggs, cracked and scrambled
2 tablespoons dried parsley
2 tablespoons dried oregano
1 tablespoon dried basil
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 teaspoon black pepper
2 teaspoons salt

Mix all the ingredients in a large bowl and form them into meatballs. (I like to use an ice cream scoop to make the job easier.)

Place the meatballs on a baking sheet that’s been rubbed with some olive oil. (I usually line the pan with non-stick aluminum foil as well.) Cook the meatballs for about 30 minutes at 350 degrees, until they’ve browned nicely.

 

Meatballs happily cooking low and slow in the rich tomato sauce.

 

As for the sauce…

2 cans (28 oz.) of tomatoes, pureed (preferably San Marzano tomatoes)
olive oil
1/2 onion, finely chopped
1 tablespoon dried parsley
1 tablespoon dried oregano
1 teaspoon dried basil
1 teaspoon granulated garlic
2 teaspoons salt
1/2 teaspoon fennel seeds

In a large pot, sauté the onions in a little olive oil until translucent. Add the pureed tomatoes and cook at medium heat until the foam disappears.

Add all the herbs and spices and mix well. Continue cooking on medium heat, lowering to a simmer if the sauce seems to be boiling too hard.

Add the meatballs to the sauce when they’ve finished cooking. (I like to include all the fat and juices that came out of the meatballs while cooking.)  Make sure all the meatballs are covered with the sauce. Place a lid on the pot, and simmer on low for at least an hour.

 

image

 

Scrape the spaghetti squash and place a mound of it in the center of the serving dish. Top it with the meatballs and sauce. Grate some Parmigiano-Reggiano cheese over the top, or do what I did this time, and cut a slab of mozzarella into small cubes and toss that on top. A little sprinkle of oregano and olive oil for good measure on top.

 

Substitutions: If you’re not in the mood for spaghetti squash, it’s safe to say your favorite pasta will work quite well.

This dish is easily made gluten-free simply by using GF breadcrumbs in the meatballs. I like to buy frozen gluten-free bread, like Udi’s, and toast the slices. Then I break them up and toss them in a food processor. In a minute, I have really tasty breadcrumbs that are as good as regular bread.

And if you’re going with pasta, then a GF pasta, like Garofalo, is a delicious gluten-free substitute.

 

 

My Mom loved that nasty, gooey cranberry log that oozes out of the can. It would hit the bowl with a splurt and would wiggle for about an hour. I’m more than happy to avoid that and make this delicious side dish, which has become mandatory at our Thanksgiving table every year…

 

 

 

1 medium-sized butternut squash, washed and peeled with the seeds removed
Olive oil
Salt
1 cup fresh cranberries
¼ cup sunflower seeds
¼ cup pumpkin seeds or pepitas
¼ cup sesame seeds
¼ cup maple syrup, more if you like it really sweet

 

image

 

Pre-heat the oven to 400 degrees.

Once you’ve washed, peeled and seeded the butternut squash, cut it into ½” chunks. Sprinkle a little olive oil and salt on them and toss them to coat. Then spread the squash cubes in a single layer on a baking sheet. Bake them for about 30 minutes or until they’re golden on the edges.

Remove the squash from the oven and pour the cranberries into the hot tray. Mix gently. Pour the squash/cranberry mix into a smaller, deeper baking pan.

Increase the oven to 425.

In a separate bowl, combine the sunflower seeds, pumpkin seeds and sesame seeds. Sprinkle the seeds evenly over the squash/cranberry mixture. Drizzle the maple syrup over everything and place the baking pan in the oven. Cook for another 20 minutes, until the seeds have roasted.

 

My Mom loves that nasty, gooey cranberry log that oozes out of the can. It would hit the bowl with a splurt and would wiggle for about an hour. I’m more than happy to avoid that and make this delicious side dish, which has become mandatory at our Thanksgiving table every year…

 

 

 

1 medium-sized butternut squash, washed and peeled with the seeds removed
Olive oil
Salt
1 cup fresh cranberries
¼ cup sunflower seeds
¼ cup pumpkin seeds or pepitas
¼ cup sesame seeds
¼ cup maple syrup, more if you like it really sweet

 

image

 

Pre-heat the oven to 400 degrees.

Once you’ve washed, peeled and seeded the butternut squash, cut it into ½” chunks. Sprinkle a little olive oil and salt on them and toss them to coat. Then spread the squash cubes in a single layer on a baking sheet. Bake them for about 30 minutes or until they’re golden on the edges.

Remove the squash from the oven and pour the cranberries into the hot tray. Mix gently. Pour the squash/cranberry mix into a smaller, deeper baking pan.

Increase the oven to 425.

In a separate bowl, combine the sunflower seeds, pumpkin seeds and sesame seeds. Sprinkle the seeds evenly over the squash/cranberry mixture. Drizzle the maple syrup over everything and place the baking pan in the oven. Cook for another 20 minutes, until the seeds have roasted.

 

The classic French Ratatouille uses eggplant, peppers, wine and herbs. Mine does not. So maybe it’s not ratatouille but a distant cousin. The taste, however, is awesome, and I like to use it in many ways.

Veal and pork meatballs with ratatouille, smothered in mozzarella cheese and baked!

4 strips bacon, chopped
1 large onion, chopped
2 medium green zucchini, diced
1 cup broth veal broth (although beef or chicken broth works fine)
1 (28 oz.) can diced tomatoes
salt, pepper to taste
granulated garlic, to taste
olive oil

 

Using a large pan, heat a little olive oil and toss in the bacon. Cook it until crisp, then add the onions. (Don’t remove the bacon fat!)

Sauté the onions until translucent and then add the zucchini. Season with salt, pepper, and granulated garlic.

Once the zucchini has softened just a bit, add the broth and the diced tomatoes, mixing well.

Cook over medium heat until most of the liquid has evaporated and you have a nice, thick ratatouille.

It goes great with a delicious pan-seared steak!

 

 

 

My Mom loves that nasty, gooey cranberry log that oozes out of the can. It would hit the bowl with a splurt and would wiggle for about an hour. I’m more than happy to avoid that and make this delicious side dish, which has become mandatory at our Thanksgiving table every year.

image

 

 

 

1 medium-sized butternut squash, washed and peeled with seeds removed
Olive oil
Salt
1 cup fresh cranberries
¼ cup sunflower seeds
¼ cup pumpkin seeds or pepitas
¼ cup sesame seeds
¼ cup maple syrup, more if you like it really sweet

image

Pre-heat the oven to 400 degrees.

Once you’ve washed, peeled and seeded the butternut squash, cut it into ½” chunks. Sprinkle a little olive oil and salt on them and toss them to coat. Then spread the squash cubes in a single layer on a baking sheet. Bake for about 30 minutes or until golden on the edges.

Remove the squash from the oven and pour the cranberries into the hot tray. Mix gently. Pour the squash/cranberry mix into a smaller, deeper baking pan.

Increase the oven to 425.

In a separate bowl, combine the sunflower seeds, pumpkin seeds and sesame seeds. Sprinkle the seeds evenly over the squash/cranberry mixture. Drizzle the maple syrup over everything and place the baking pan in the oven. Cook for another 20 minutes, until the seeds have roasted.

 

I grow several varieties of squash and pumpkins in my garden every year, so I’ve got an overload of blossoms. But it was only recently, after my daughter had a taste of fried squash blossoms at a favorite restaurant, Plum Point Bistro in Saunderstown, RI, did she start asking me to prepare them at home.

At the restaurant, we were served a savory version, the blossoms stuffed with ricotta cheese, lightly battered, fried and served with a delicious tomato sauce.

At home, we went for a sweeter version for breakfast, using gluten-free pancake mix as the base, experimenting with two fillings: raspberry preserves or strawberry cream cheese.

Because we need to keep things gluten-free in our home, I simply followed the directions on the box of pancake mix, using fat-free milk instead of whole milk and a little less of the dry ingredients to make the batter thinner than I would use for regular pancakes. I use King Arthur Gluten-Free Pancake Mix, which requires adding an egg and melted butter to make a smooth, slightly sweet batter. I set that aside and let it rest for a few minutes.

Next, it’s off to the garden to snip a handful of squash blossoms. I prefer the ones that are open. They’re easier to stuff, but it’s also easier to spot the little critters that like to make themselves comfortable inside. I carefully snip the blossoms off the plant, then give them a light shake, which is enough to convince the bugs inside to fly out. It’s pretty cool to find a happy bee inside every blossom that I snip.

 

 

Other than making sure all foreign particles (and insects) have been removed from the blossoms, no other preparation is needed. I snip the stems right up to the blossom, and they’re ready to be stuffed.

 

Blossoms stuffed with strawberry cream cheese and the fantastic raspberry preserves from Briermere Farms on the North Fork of Long Island!

 

 

I heat a few inches of olive oil in a pan, then start the process: I stuff the blossoms, closing the flower petals around the stuffing, then carefully dip them in the pancake batter, and release them gently into the oil, flipping them as they fry, until they’re golden in color.

 

 

I drain them on paper towels, dust them with powdered sugar, and they’re ready to be enjoyed.