Butternut Squash Pear Gnocchi

Topped w/ Brown Butter, toasted Pine Nuts, wilted Baby Spinach and Gorgonzola Cheese

So I've totally been slacking with the posts after a very hectic summer.... Now I've gotten some wonderful inspiration to cook with all of the fall produce (and someone to cook for *eeeeee!*).  The last few things have been genuinely amazing (though no pictures to share).... I do have recipes if anyone is interested....

• Vegan Carrot Cake Cupcakes w/ "Creamcheese" frosting
• Caramelized Onion, Red Pear, Gorgonzola Cheese and Pine Nut Pizza (battle wounds from this one)
• Roasted Rainbow Veggie Sandwiches with Goat Cheese spread on Potato rolls
• Pumpkin Waffles w/ Maple Pecan Carmel Sauce 

Then there's tonight's featured dish which was basically using up the ingredients I have at the house already...

So totally making up the recipe here:

Gnocchi:
1 small Butternut Squash
1 Medium Onion
1 Large Red Pear
4 Tablespoons Butter
Salt & Pepper
Olive oil

Cut the squash in half and seed it and place in a baking dish (glass cake pan worked great.) Slice the onion up and put on top of the squash, slice the pear and put on top of the onion. drizzle all of it with olive oil, sprinkle with salt and pepper.  Slice the butter into pieces and place on top.  Roast in the (400 degree) oven about an hour until the squash is cooked through.  Let sit to cool..... The next step is to scoop the squash flesh out of the rind, and combine it with the liquid in the pan and the other ingredients to make a puree... you can use a food processor... or old school little house on the prairie style with a ricer.  I chose the latter.

Then combine your puree with about 4 C (ish) Flour, 1 egg, 1 teaspoon grated nutmeg, 1 teaspoon dried/rubbed sage, and salt and pepper to taste... keep working in flour until you get an almost dry dough.... this could take a whole lot more flour depending on how thin your puree was....

Once the dough is at a good texture, roll out into small logs and cut off pillow shaped pieces or roll between your hands to get football shapes... You can also go traditional, but that's a whole lotta work....

Throw into a boiling pot of salted water for about 2-3 minutes or until they start to float... drain...

(I made 1/2 the recipe up for dinner and froze the other half of the dough)

Sauce
1 stick unsalted butter
1/4 C pine nuts
4 C baby spinach

Melt the butter over medium heat until it gets bubbly and starts to smell like caramel, toss in the nuts till they get golden, add spinach and mix to just barely wilt, add a little salt and pepper to taste.... toss in your gnocchi that has been drained and mix to cover all the pasta....

Top with about 4 oz Gorgonzola cheese while still in the pan till its all melty and bubbly.

That's roughly what I did and gosh it tastes amazing.... Like I said recipes are available for everything else upon request... all have been tested by an independent source (my SOS) and has been raved about.

Cheers!
-M

Curried Ratatouille over Basmati Rice

So the last time I made this I totally gobbled it up before I could take pictures or write about it... But this made a come back tonight since I think I crave curry now if I don't have it at least once a week.

This was totally made up from stuff I had in my fridge and ended up being what it was out of accident. A friend dubbed it Curried Ratatouille.

2 small zucchini
2 small yellow squash
3 Indian Eggplant (these are the ones the size of plums), or 1 med standard eggplant cubed
1 onion
3 cloves garlic
1 cup crimini mushrooms, sliced (optional)
2 cups fresh spinach (remove stems)
1 large can whole fire roasted tomatoes, in sauce
1 inch ginger, peeled and grated
1 handful thai basil, chiffonade
1/2 teaspoon yellow/brown mustard seed
1/2 teaspoon cardamom seed (not the pods)
1/2 teaspoon fennel seed
2 teaspoons Garam Masala (see below)
1 1/2 Tablespoons Sugar/Honey
Olive Oil
Soy Sauce
Salt
Pepper

1. Chop all veggies except spinach and tomatoes into bite size pieces, slice onions, chop garlic fine

2. Toast the mustard seed, cardamom, and fennel seed in a dry pan until you hear the mustard seeds start to pop.

3. Swirl a few swirls of olive oil in the hot pan with the spices and add garlic, onions and (optional) mushrooms- Sautee until the onions are translucent and the mushrooms start to turn golden. Season with salt and pepper.

4. Add the squashes and eggplant, cook over medium heat until veggies are cooked through and have a little color

5. Break tomatoes up with hands over the pan into pieces (reserve liquid), top with spinach, basil, Garam Masala, Sugar and about a cap-full of soy sauce.

6. Cook until the liquid from the tomatoes has evaporated, and start adding a little bit at a time the sauce from the can the tomatoes were packed in

7. I keep cooking over medium until all the liquid from the can has been added and taste it, it should make a thick sauce

8. Add siracha, salt, pepper or soy sauce to taste.

9. Serve over Basmati Rice

Note: Garam Masala recipe- https://www.allrecipes.com/recipe/142967/easy-garam-masala/

Updated 3/2020

Summer BBQ

While I ran to the craft store for the 2nd time today, I also stopped by the grocery store to grab some whipping cream and butter that I had forgotten yesterday.  I was walking through the meat section and this lovely organic grain fed pork rib roast sitting in the discount section caught my attention... Not only was it 70% off, the sell by date was on Wednesday, and it fits the requirements of it being meat that I eat.

There's a long conversation that I can have with you if you're interested, but I know from growing up on a farm how animals can be treated, and how most grocery store meat is treated.  The farm that this came from is within 50 miles of the city, and is one that I know treats it animals humanely and with care.

 

So tonight we have a green salad dressed with balsamic and olive oil, the pork-roasted in the oven with caramelized bbq sauce, upstate style salt potatoes, cole slaw, and homemade quick pickles.

To drink I found some lovely Hibiscus, Lemongrass and Spearment tea at one of the co-op supermarkets, I brewed that then iced it down with a little honey.

Happy Independence Day all-

Cheers!
-M

Sauteed Portobello Tacos with Salsa Verde

Pre- and Post- Assembly

After the most epic of epic grocery shopping adventure, my cupboards and fridge are packed with wonderful things.  I over spent by about $50, but its been a while since I've had the chance to have really great things that I want.  I blame soy-free meat substitutes.

So the predicament came when I was hungry and had all of these wonderful things planned and didn't know what I wanted.  Light, but filling and flavorful was the goal.  I had found a recipe on Vegetarian Times website for Grilled Portobello Tacos with Salsa Verde.  Considering I have no grill, I just sauteed the mushrooms on the stove in a non-stick pan with a little olive oil and the marinade.  Recipe below c/o Vegetarian Times.

Serves 6

Marinade

• 1/3 cup canola oil
• 3 Tbs. balsamic vinegar
• 1 tsp. black pepper

Tacos

• 6 large portobello mushroom caps
• 6 6-inch soft corn tortillas
• 2 avocados, sliced
• 2 cups chopped tomatoes
• 3 cups shredded cabbage
• Sour cream, optional

Salsa Verde

• 4 tomatillos, chopped (or 1 cup canned)
• 1 large green bell pepper or poblano chile, roughly chopped
• 1 large bunch fresh cilantro, leaves only
• 1 medium onion, chopped
• 3 cloves garlic
• 3 tsp. organic sugar or agave nectar
• 1 1/4 tsp. canola oil
• 1 tsp. pepper
• 1/2 tsp. salt

Directions

1. Preheat grill or grill pan to high heat. To make Marinade: combine all ingredients in small bowl.

To make Tacos:
2. Brush mushroom caps with marinade. Grill mushrooms 3 to 5 minutes per side. Cool until easy to handle, then slice into strips.

To make Salsa Verde:
3. Purée all ingredients in food processor 1 minute, or until smooth. Pour salsa over mushroom strips, and let stand 5 to 10 minutes.

4. Lightly warm tortillas 15 seconds per side in skillet or on griddle. Fill tortillas with sliced mushrooms, avocado slices, tomatoes, and cabbage. Top each taco with sour cream, if using.

** My mods- I first cut the recipe in 1/3, I used lime juice instead of the balsamic for the marinade, and I used a red pepper instead of green in the salsa and green onions instead of standard.**

Cheers!
    M

Zucchini Parmesan over Bowties and a Spinach Romaine Salad

Too Hungry to photograph, so here's Bobble Head Mario Batali sporting the Orange Crocs

I got home a little later than normal tonight, and since its really close to pay day, my cupboards are looking a little lonely.  So while riding home, I was menu planning a little bit and remembered this poor lonely zucchini hanging out in the fridge.  He didn't make it in the super veggie roast that was last weekend.  So my thoughts went to eggplant Parmesan, but with this zucchini.

  

Growing up with the immense gardens of upstate New York, it was said that you never wanted to leave your windows down during zucchini season otherwise you'd end up with a car full.  The solution to the over abundance of squash was making quick breads, fried zucchini and pickles.  My favorite as a kiddo being the fried version.

Tonight was a bit of a take on that.  The zucchini was sliced about a 1/4 inch thick, then dredged in a flour herb mix, egg, then bread crumbs.  While prepping this I had some olive oil going in a non-stick pan and some salted water heating on the stove.

Once prep was done the oil was hot enough (med-high) and the water was nearly boiling.  In goes the zucchini, cooked until the first side was golden, then flipped, heat turned down to low, then covered.  Added the pasta to the now boiling water.  

While waiting for both these to finish I threw some romaine and spinach in a bowl, chopped up some fresh garlic super super fine, drizzled it with olive oil, balsamic some parm cheese and some cracked pepper.  

After a couple bites of salad my pasta was done and the second size of zucchini was golden.  Drain pasta, zucchini on some paper towels, jarred pasta sauce in the hot pan.  Pasta in the bowl, sauce on top, zucchini on top of that, parm cheese on top of that.

Dinner in 20 minutes and 2 pans.

Smokey Corn Risotto

I absolutely love being able to cook, and cook inexpensively when I have to.  This was one of those times due to a snaffu with payroll this past week.  I did go to my local Bargain Market Grocery Outlet (yes I know that's not its real name, but what store needs 4 words to be its name?  I will call it what I like!) and found a quart of Pacific Organics Southwest Corn Soup, a can of creamed corn (I forgot the brand but a PNW organic brand), and a pound cube of Monterrey-Jack Cheese; I had rice, cilantro and a lime at home.

So in the end for under $5 I have about 6 side dish servings of risotto which is definitely becoming my absolute most favorite thing to eat.  Risotto and Pho are my new comfort foods.  Recipe-ish made up by me below:

Smokey Corn Risotto

• 2 c Rice (I use a short grain brown rice, arborrio will work too)
• 1- 14oz can of Cream Corn (I prefer one with some whole kernel corn in it)
• 1- 32oz container Southwest Corn Soup (a creamy puree as opposed to a chunky soup)
• 16 oz Water or Veggie Stock (I used water)
• 1 Tablespoon Cumin
• 1/2 teaspoon minced Chipotle (with Adobo sauce on it, more if you like the heat)
• 1 teaspoon smoked paprika
• 1 small bunch Cilantro
• 1/2 lime juiced and zested
• 8oz Monterrey-Jack Cheese cut into small pieces or shredded
• Salt & Pepper to taste

1. In a medium sauce pan mix together the soup, water, cumin, chipotle and paprika and warm over low heat
2. In a large sauce pan or stock pot combine the cream corn and the rice over medium heat until mix starts to bubble, reduce heat to low
3. Add 1 cup at a time the soup mix to the rice, stirring often to ensure that rice does not stick (I prefer a non-stick pan)
4. Continue to add soup mixture in one cup intervals as the liquid is absorbed by the rice.  After the last of the liquid has been absorbed, test the rice for doneness.  If it is still al dente add an additional cup of water cover for 5-7 minutes allowing the rice to finish cooking.
5. Once rice has gotten to its desired texture and risotto has a creamy appearance remove from the heat
6. Stir in the cheese, cilantro, lime juice and zest.  Continue to stir until cheese has completely melted, returning to the heat if using larger chunks that do not melt.  
7. At this point I would taste test and add the salt and pepper to your liking.  I used about 1 teaspoon of each for myself.
8. Add a touch of water if the consistency is too thick.

I would garnish with green onions, avocado, tomato, or just cilantro and a lime wedge.  This would also make a wonderful accompaniment to some cooked black beans topped with some Queso Fresco or a black bean burger.

Weekend Breakfast

My favorite thing about the weekends in being able to make breakfast.  Breakfast is a significant part of my routine daily anyways, meaning that I need to have it before I leave the house otherwise I am going to have a pretty cranky day.  On the weekends though, there isn't the pressure of having it in a certain time frame, and I'm not limited to just cereal.

Having used all the cheese in the house last night I gave up my dreams of an omelet and instead came up with sweet potato homefries tossed with cumin, paprika, sea salt and pepper sauteed in a mix of olive oil and butter (the trick to get them done without burning for me is a little water and a lid after you get the color you want).  I added two over-medium eggs, some sliced beefsteak tomato with sea salt and pepper and some chipotle ketchup for the homefries. 

I found a beautiful shade grown organic African dark roast coffee at Whole Foods last week, so I had some of that in a french press with some sugar and milk.  The organic conversation will come another time, but 85% of the things in my cupboards and fridge are organic, as local as I can get them, and grown in good practice. 

Friday Night Comforts

I've been a little stressed and angsty this week, so cooking took the back burning (pun sooooo intended).  Today was a really great day, and with no plans for the evening and a busy weekend I thought I would do my cooking while the house was quiet.  

One of the rules I have before I cook is that the kitchen needs to be clean, so after putting some dishes away and washing what needed to, I set off to make some Baked Alfredo Mac & Cheese with some crimini mushrooms and spinach.  I basically work with what I have in the cupboards and I had a bag of italian cheese mix hanging out in the freezer and some amazingly yummy whole wheat elbows in the cupboard.
 

I've included the basic recipe here (thanks to my friend Danielle Holliday) and also my modified recipe.  Both are super yum!

Mmmmm Mac & Cheese

 Base Macaroni and Cheese

• 2 tbsp cornstarch
• 1 tsp salt
• 1/2 tsp dry mustard
• 1/4 tsp pepper
• 2-1/2 cups milk
• 2 tbsp butter
• 2 cups (8 oz) shredded cheese, divided (The NY'er prefers a super sharp white cheddar)
• 8 oz elbow shaped macaroni (about 2 cups), cooked until just a little under al dente

In medium saucepan combine corn starch, salt, dry mustard and pepper; stir in milk. Add butter. Stirring constantly, bring to a boil over medium-high heat and boil 1 minute. Remove from heat. Stir in 1-3/4 cups (425 ml) cheese until melted. Add elbows. Pour into greased 2-quart casserole. Sprinkle with reserved cheese. Bake uncovered in 375°F oven 25 minutes or until lightly browned. This can be prepared ahead of time and kept refrigerated until you are ready to bake. Add 5-7 minutes to the cooking time if cold. 

Monika's Baked Alfredo Mac & Cheese

• 2 tbsp butter 
• 1 small onion- chopped
• 1 cup crimini (baby portabella mushrooms)- chopped
• 2 tbsp cornstarch
• 1 tsp salt
• 1/2 tsp dry mustard
• 1/4 tsp pepper
• 2-1/2 cups milk
• 2 cups (8 oz) shredded Italian mix cheese
• 8 oz whole wheat elbow shaped macaroni (about 2 cups), cooked until just under al dente
• 1 big handful of baby spinach
• 1 cup Panko bread crumbs (Japanese style breadcrumbs)

In a large stock pot melt butter over medium heat with the onions and the salt, dry mustard and pepper.  Cook over medium low heat until the onions become translucent.  Whisk in the corn starch slowly so that it combines with the butter without becoming lumpy.  Cook for about a minute once all the corn starch has been added.  Whisk in the milk at about 1/2 a cup at a time so that the roux does not clump up. 

Stirring constantly, bring to a boil over medium-high heat and boil 1 minute or until sauce thickens. Remove from heat. Stir in 1-3/4 cup cheese until melted. Add elbows and spinach and stir to combine everything. Pour into greased 2-quart casserole. Toss reserved cheese and bread crumbs together in a bowl.  Sprinkle the casserole dish with the cheese and breadcrumb mix. 

Bake uncovered in 375°F oven 25 minutes or until lightly browned. This can be prepared ahead of time and kept refrigerated until you are ready to bake. Add 5-7 minutes to the cooking time if cold. 

Up close and personal

Just a Start

So um yea, there was a thought to post a blog about food amongst all the other blogs about food.  I know I know I know.... But lets save the facebooks from knowing what I'm having for dinner and provide an outlet for recipes and pictures.  At least I can save what I love and share it if I like.