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Sunday, November 24, 2013

Spiced Winter Squash Muffins

I love roasted winter squash as one of the side dishes for Thanksgiving Day dinner. In this 2-for-1 recipe you get honey roasted acorn squash for the first dish and the leftovers are pureed and added to a spelt flour spiced batter to make delicious muffins for a Thanksgiving weekend treat.  How great does that sound?

Roasting the winter squash tenderizes the vegetable and brings out the sweetness. The resulting puree delivers incredibly moist muffins.  I used spelt flour for fiber, taste and because it is tolerable for many people with gluten sensitivities (although it is NOT gluten free so unsuitable for those with celiac disease). You could use whole wheat flour or unbleached white flour if your prefer. In comparison to most muffins, these are very low in oil and sweeteners...a guilt free treat perhaps? Perfect with tea or coffee the morning after T-day...or with the rest of the leftovers.  Enjoy and Happy Thanksgiving!

Spiced Winter Squash Muffins
( serves 6 as a side dish and then makes 12 muffins)

*4 winter squashes, halved and seeded (i usually use acorn, kobacha or sweet dumpling)

extra virgin olive oil

1 tbsp honey

2 organic eggs, lightly beaten

1/2 cup unsweetened coconut milk (from the dairy section, not canned)

extra virgin olive oil

1/4 cup honey

1/4 cup unsulfured molasses

1 3/4 cup spelt flour

2 tsp baking powder

1 tsp Chinese 5 spice powder

1/2 tsp cinnamon

1/2 tsp freshly ground black pepper

large pinch sea salt


Preheat oven to 400 degrees F.  Line a rimmed baking sheet with parchment paper.  Place squash halves cut side up on pan.  Drizzle 1 tbsp olive oil and 1/2 tbsp honey over each squash half and sprinkle with a small pinch of salt.  Roast in oven until squash flesh is easily pierced with a sharp knife (45 minutes to 1 hour).  Remove from oven, slice into wedges and serve hot, warm or at room temperature.

To make muffins:

Preheat oven to 400 degrees. Line a 12 cup muffin pan with parchment muffin liners. Spray with non aerosol organic olive oil spray.

Cut away rinds from leftover squash and add pulp to a small bowl. Mash with a potato masher or puree in blender or food processor.  Measure out 1 cup of squash.
 
Meanwhile, in a large mixing bowl, add eggs , coconut milk and 3 tbsp olive oil.  Whisk until eggs are frothy. Add the honey, molasses, 1 cup pureed squash and whisk until blended.  Add spelt flour, baking powder and spices.  Using a wooden spoon, stir until just mixed. (do not over mix).

Add batter equally to each cup.  (I use an ice cream scoop).  Bake in preheated oven for 25 minutes or until muffins are golden brown and a tester inserted in the middle comes out clean.  Serve warm.


*note, if just making the muffins roast only 1 squash.




It is "Thanksgiving Leftovers" week at Food Network's Fall Fest roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite Thanksgiving leftovers recipe? Share in the comments section and/or link to your blog if you have one. 

Jeanette's Healthy Living: Layered Thanksgiving Leftovers Casserole {30+ Healthy Leftover Turkey Recipes}
Napa Farmhouse 1885: Smashed Potato Tacos with Guacamole & Pico di Gallo
Red or Green: Spiced Winter Squash Muffins 
Virtually Homemade: Mashed Potato Pancakes with Homemade Applesauce
Feed Me Phoebe: Turkey Noodle Soup with Ginger and Cilantro
Weelicious: Turkey Shepherd's Pot Pie
Elephants and the Coconut Trees: Cabbage Roll Stuffed Cabbage with Turkey
Domesticate Me: Mashed Potato Pancakes with Goat Cheese and Chives
The Sensitive Epicure: Cranberry Almond Pancakes with Maple Bourbon Cranberry Syrup (Gluten-Free)
Dishin & Dishes: Turkey Quesadillas with Spicy Cranberry Cream 
FN Dish: 10 Ways to Reinvent Thanksgiving Leftovers

Happy Thanksgiving to everyone reading my blogs.  I am very grateful for all of you! 

Thank you,

Diane
california girl in taos
Follow Me on Pinterest
I have started sharing my Taos experiences on my newest blog "California Girl in Taos". Please visit and let me know what you think.

Wednesday, November 20, 2013

Schezwan Green Beans

Ahhh Thanksgiving!  My favorite holiday.  Don't get me wrong, Christmas with the decorations, parties, cookies, family get-togethers and the true "meaning" of the holiday is magical.  And who doesn't love Memorial Day, Labor Day and 4th of July with the warm weather, picnics, barbecues and outdoor activities? Easter, Valentine's Day, Halloween...whatever.  Special food, festive atmosphere, relaxing, time off from work.  What could be better?  But, to me, nothing beats Thanksgiving.
ok...maybe a tiny bit of stress when carving the turkey!

I call it the no pressure holiday.  No frantically shopping for gifts, no worries about whether the weather will be nice enough to be outside.  No complicated dishes. A time to be with people you love, sharing a familiar meal and giving thanks for all that you have.  This year I will be spending the day with family.  Some years it is with a huge group of friends. Either way, gratitude is the word best used to describe this most wonderful day.

I love planning a very traditional meal but mixing it up with some spice because, let's be honest, don't you sometimes find turkey, mashed potatoes and stuffing a little bit bland?  One of my favorite items to add to the menu is spicy Schezwan Green Beans. The heat and flavor from the garlic, chili paste and red pepper flakes are delicious on their own, but mixed with turkey and the rest of the meal?  Perfection! Best of all they taste terrific hot, warm or at room temperature so you can make them early...not during the last minute dash to get everything on the table while piping hot.

If you are participating in a pot luck dinner, sign up for vegetables and bring the green beans, they travel really well.  Try them this year...you will thank me! (as will your guests.)

Schezwan Green Beans 
1 tbsp olive oil
1 lb fresh green beans (any kind will work..I usually like the Chinese long beans with this, but today I am using haricots verts because that was what they had at the local market)
1/2 white onion, diced
3 cloves garlic, minced fine
2 tbsp chili paste
1/2 tsp dried red chili pepper flakes
1/4 c soy sauce
freshly ground black pepper
salt (if needed)

Heat large skillet (or wok) over high heat until hot. Add olive oil, green beans and onion and stir fry 4-6 minutes until beans are crisp tender..time will vary depending on thickness of beans.
Stir in garlic, chili paste, red chili pepper, soy sauce and black pepper and cook an additional 1-2 minutes.Taste and add salt if needed (the soy sauce and chili paste will usually add enough salt so taste before adding additional)
Serve hot or at room temperature

Other dishes to spice up your Thanksgiving menu:




It is "Favorite Thanksgiving Side" week at Food Network's Fall Fest roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite Thanksgiving recipe? Share in the comments section and/or link to your blog if you have one. 

Feed Me Phoebe: Swiss Chard Gratin
The Lemon Bowl: Quinoa with Acorn Squash, Apples and Walnuts
Jeanette's Healthy Living: 16 Clean Eating Thanksgiving Side Dish Recipes
Big Girls, Small Kitchen: Nancy's Vodka Cranberries
Weelicious: Maple Roast Vegetables
Napa Farmhouse 1885: Easy Mushroom-Chile Risotto
Red or Green: Schezwan Green Beans
Domesticate Me: Sweet Potato Gratin with Pancetta, Parmesan and Sage
Virtually Homemade: Sweet Potato Casserole with Walnuts
Elephants and the Coconut Trees: Purple Potato Salad with Grapefruit Vinaigrette
The Sensitive Epicure: Roasted Sweet Potatoes with Thyme and Rosemary
The Heritage Cook: Maple-Roasted Root Vegetables
Food For My Family: Honey-Roasted Cauliflower with Pine
Dishin & Dishes: Twice baked Sweet Potatoes
Devour: Top In Season Thanksgiving Sides
FN Dish: 10 Seasonal Thanksgiving Sides
Taste With The Eyes: A Fresh California Twist on Brussels Sprouts

Happy Thanksgiving to everyone reading my blogs.  I am very grateful for all of you! 
Thank you,
Diane
california girl in taos
Follow Me on Pinterest
I have started sharing my Taos experiences on my newest blog "California Girl in Taos". Please visit and let me know what you think.

Tuesday, November 12, 2013

Spicy Skillet Seared Brussels Sprouts with Bacon


It is time to start planning this year's Thanksgiving menu. Turkey? check. Garlic Smashed Potatoes? check. Cornbread Stuffing? check. Spicy Baked Sweet Potatoes? check. Cranberry & Chile Relish? check. And brussels sprouts...must have brussels sprouts, one of my favorite winter vegetables. This recipe requires searing the sprouts in a hot cast iron pan which caramelizes, sweetens and eliminates any bitterness.  Paired with bacon, onions, chiles, pecans, cranberries and topped with seasoned rice vinegar, this is a perfect side dish for your holiday table.  Give it a try...I predict even brussels sprouts haters will eat every bite.

Spicy Skillet Seared Brussels Sprouts with Bacon
(serves 4)
3 slices thick cut bacon
2 lb brussels sprouts, halved with stems cut off 
1/4 cup extra virgin olive oil
1/2 cup white onion, coarsely chopped
1 tsp dried red chili flakes
1/2 cup pecans, coarsely chopped
1/2 cup dried cranberries
1/4 cup seasoned rice vinegar
sea salt
freshly ground black pepper

Heat a cast skillet over med-high heat. (cast iron is preferred for this recipe).  When hot add bacon and fry until crispy. Remove bacon and drain on paper towel lined plate. Remove all but 2 tbsp bacon fat from skillet and add the brussels sprouts, cut side down.  Cook without stirring for 5 minutes until the sprouts are dark brown and caramelized.  Season with a pinch each salt and pepper.  Add onions & chili flakes and stir. Cook for 3 minutes or until onions begin to soften, stirring frequently   Add remaining olive oil, pecans and cranberries and cook for an additional 3 minutes. Add vinegar. Crumble bacon and add to skillet, Stir until combined. Taste and adjust seasonings if needed. Cook an additional minute.  Serve hot, warm or at room temperature.




It is "brussels sprouts" week at Food Network's Fall Fest roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite brussels sprouts recipe? Share in the comments section and/or link to your blog if you have one.

Feed Me Phoebe: Roasted Brussels Sprout and Gruyere Toasts
Jeanette's Healthy Living: Tangy Brussels Sprout Apple Salad
Big Girls, Small Kitchen: Roasted Brussels Sprout Salad with Maple Vinaigrette and Crunchy Breadcrumbs 
Napa Farmhouse 1885: Roasted Brussels Sprouts Salad with Tahini Vinaigrette
Red or Green: Spicy Skillet Brussels Sprouts with Bacon
Elephants and the Coconut Trees: Sauteed Brussels Sprouts with Yogurt Garlic Dip
Domesticate Me: Brie Quesadillas with Brussels Sprouts, Bacon and Beer-Glazed Onions
Virtually Homemade: Pan-Roasted Brussels Sprouts with Butternut Squash
Dishing: Brussels Sprouts with Plain Omelette
Devour: Chefs' Best Brussels Sprouts
Weelicious: Shredded Brussels Sprouts with Poppy Seeds
FN Dish: Thanksgiving's Finest Brussels Sprouts Sides
Dishin & Dishes: Brussels Sprouts Gratin

My best,
Diane
california girl in taos
Follow Me on Pinterest
I have started sharing my Taos experiences on my newest blog "California Girl in Taos". Please visit and let me know what you think.

Wednesday, November 6, 2013

Cauliflower, Leek & Peppers Frittata


Sunday brunch is one of my favorite meals of the week.  I want something easy...something delicious, not pretentious or fancy, just really good food.  This frittata fits the bill perfectly. Sauteed vegetables, eggs and fresh herbs, light but filling. Just the thing to fulfill breakfast and lunch!

cooking in skillet, this is about the time to flip the frittata

This dish is very versatile so mix up the vegetables and use whatever you like or have on hand.  I especially like the cauliflower, leek, peppers and tomato combination used today.  The vegetables have a bit of a crunch, the fresh herbs add some pop and the eggs are light and fluffy.  Don't worry if the frittata tears a bit when you flip...this just adds to the rustic texture.  If you want a more filling meal, feel free to add crispy bacon and/or cheese when adding the eggs.  Like I said...very versatile.


Cauliflower, Leek & Peppers Frittata
(serves 2-3)
Ingredients
2 tbsp extra virgin olive oil
1/2 leek, scrubbed and diced
1 red bell pepper, seeded,  and diced
1 small jalapeno, seeded and diced
1/ 2 small cauliflower, stem and florets cut into 1/2 inch pieces
1 small tomato, diced
6 large eggs
1 tsp sea salt
1 tsp freshly cracked black pepper
2 tbsp fresh Italian parsley, chopped
2 tbsp fresh chives, snipped

Heat medium nonstick skillet over medium-high heat. Add olive oil and leeks. Cook for 3 minutes until softened.  Add bell pepper, jalapeno and cauliflower.  Saute until softened and beginning to caramelize (about 8 minutes).  Add tomato, salt & pepper and saute additional minute.

Break eggs into medium bowl.  Add parsley and beat until frothy. Pour over vegetables in skillet. Cook until the top looks fairly dry. While cooking, every so often take a spatula and lift the edges of the frittata to let the uncooked eggs run to the bottom of the pan. When the top is almost dry, take a dinner plate and place over the top of the skillet. Hold the plate (wear oven mitts) and carefully flip the skillet so the frittata is on the plate. Place the now empty skillet back on the heat and slide the frittata back in the pan. The former bottom of frittata is now on top. Continue cooking for another minute or two and then slide onto a serving dish. Sprinkle with chives and serve hot, warm or at room temperature.





It is "cauliflower" week at Food Network's Fall Fest roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite cauliflower recipe? Share in the comments section and/or link to your blog if you have one. 

Big Girls, Small Kitchen: Roasted Cauliflower and Bulgur Salad
Jeanette's Healthy Living: Roasted Garlic Cauliflower and Potatoes
Feed Me Phoebe: Pan-Roasted Cauliflower
Devour: Cauliflower and Broccoli Mac and Cheese for Thanksgiving
Blue Apron Blog: Cauliflower "Mac 'n Cheese"
Napa Farmhouse 1885: Roasted Cauliflower and Broccoli with Cranberries and Garlic Breadcrumbs 
Red or Green: Cauliflower, Leek and Pepper Frittata
Virtually Homemade: Roasted Cauliflower with Bacon and Parmesan Cheese
Taste With The Eyes: Saffron Cauliflower à la Ottolenghi
Domesticate Me: Cauliflower Crust Pizza with Roasted Vegetables and Goat Cheese
The Sensitive Epicure: Cauliflower Flat Bread (Gluten-Free)
Weelicious: Cheddar Cauliflower
Cooking With Elise: Roasted Cauliflower with Cheese Fondue
FN Dish: Comforting Cauliflower Recipes

My best,
Diane
california girl in taos
Follow Me on Pinterest
I have started sharing my Taos experiences on my newest blog "California Girl in Taos". Please visit and let me know what you think.