Stuffed Butternut Squash

Okay folks. This one isn't really husband-approved, for the reason that he didn't like the spice of the mango chutney. However, I REALLY liked it, so it still gets put on here, with a note of caution: it has a little bit of a kick. It's also a little time consuming. This was my first time eating butternut squash, let alone cooking with it, and I was happy with the results. Hubby is just a big baby about spices :-)

If you don't know, mango chutney is essentially mango preserves with ginger. Chutney is used often in Indian cooking; I found this in the ethnic food section of our local Publix grocery store. You can use it for many things, including making a glaze for chicken (the recipe is on the jar we bought).

This made enough for two, and there was filling left over. I made it as a vegetarian main dish; originally the recipe (from Taste of Home) called it a side-dish. I thought it made WAY too much for a side dish.

Adjust as you like--already have some leftover cooked rice? Use that. Want to use brown rice or some other rice? Sure.

1 Small butternut squash

1/2 cup (uncooked) brown rice

3 Tbsp dried cranberries (I used a Sunmaid Craisin/Raisin mix)

3 Tbps mango chutney

3/4 tsp curry powder

Pinch brown sugar

Salt and pepper

Butter or margarine

1. Preheat the oven to 350 degrees.

2. Start rice. (Brown rice takes about 45 minutes to cook.) 1/2 cup brown rice needs about 1 1/4 cups water.

3. Slice the butternut squash in half longways. Scoop out the pulp/seeds. Place skin-side-up in a glass baking dish. Pour enough hot water into the dish that it comes up about 1/2 inch. Bake 30-40 minutes until tender. Let cool enough to handle. LEAVE THE OVEN ON.

4. Scoop out the flesh of the butternut squash, leaving about a 1/4 inch shell.

5. Mix the flesh with the other ingredients. Scoop filling into the shells. Dot with butter/margarine.

6. Bake, filling side up, 20-30 minutes.

**coming this week--a curried couscous and veggies dish, and FINALLY the white bean cassoulet!**

Tofu Parmesan

Okay, it sounds weird. But it's delish! The thing with tofu is you have to let it drain on paper towels REALLY well, or it'll be soggy and nasty. Even my husband, who is not a tofu, fan, will eat this!

Still need to get you guys the recipe for the vegetarian bean cassoulet, pancakes, and uhh banana creme pie? I haven't made that last one yet. Also this week--stuffed butternut squash!

Tofu Parmesan

1 package extra-firm tofu (you may not use the whole package)

1 egg, beaten

bread crumbs

pasta sauce (any variety)

mozzerella cheese

Pasta

1. Cut tofu how you please (it comes in kind of a square-rectangle--I like to cut it so that I still have wide, but thinner, pieces, but you can cut it into long rectangular chunks too. DRAIN tofu you are using on paper towels (takes about an hour, changing out the paper towels every so often). Store what you are not using in a container with water.

2. Preheat oven to 425 degrees. Prepare a baking dish by spreading a little pasta sauce over the bottom (keeps stuff from sticking).

3. Heat nonstick spray in a skillet over medium heat.

4. Dip the tofu in egg, then in the breadcrumbs. Put in the skillet and cook on both sides until crisp.

5. Place in the baking dish. Cover with sauce and cheese to your liking. Bake 15-20mins.

6. Serve over pasta.

OH I almost forgot--PICTURES!

Not of today's Jamaican stew, but of recipes of blogging past...

Apricot Chicken, over barley with peas

Bavarian pot roast with green beans and almonds

Spinach Cannellini Pasta (I added tomatoes to this one, I think the original recipe I posted didn't have tomatoes but did have chicken)

SLACKER--and Jamaican Red Bean Stew

So I completely forgot all the stuff I meant to put up here...I need to look back. The vegetarian bean cassoulet, the corn-black bean chowder, spinach enchiladas, tofu parmesan...too much! But I'm on summer break now, so I'll catch up, especially since this week is a "boring" week--meatless tacos tomorrow (still on the vegetarian fast), left overs on Tuesday, pancakes on Thursday (YES breakfast for dinner, I LOVE it!)--the only days that will be recipe interesting are Wednesday and Friday. An apple-curry sauce over chicken (veggies for me), and a pasta-chickpea-spinach-sundried tomato concoction on Friday.

As for today, Jamaican Red Bean Stew! I realize it probably isn't really Jamaican at all, as I'm sure my islander friends will tell me....but this is what it was called in my Quick Fix Vegetarian Cookbook. This was decently tasty, but I thought it had too much liquid--however, in the crock pot, it's a delicate balance, because you don't want to not have enough liquid and have things dry out/burn. I wrote the recipe as I did it today, but next time I may use a bit less of the veggie broth. Also, I thought it could be spicier, but my husband liked it as-is. May want to add more garlic too (I just used the garlic-onion tomatoes to save a step--if you use fresh minced garlic, saute it in olive oil or olive oil spray for a few minutes before adding it to the crockpot). So season to taste-- :) We had it with homemade corn bread (recipe follows as well). Enjoy!

1 can garlic-onion diced tomatoes, drained

3 scallions (green onions), chopped

2 cups sliced baby carrots

1 sweet potato, peeled and in large (1/2 to 1 inch) dice

2 tsp curry powder

1/2 tsp dried thyme

1/4 tsp allspice

1/4 tsp red pepper flakes (I used ground red pepper)

1 cup veggie broth

1 13.5-14oz can light unsweetened coconut milk

2 cans dark red kidney beans, drained and rinsed

1. Add tomatoes, scallions, carrots, sweet potato, curry, thyme, allspice and red pepper to crock pot (and the fresh sautéed garlic, if using). Stir.

2. Add the broth, coconut milk and beans. Stir.

3. Cook on LOW 6-8 hrs.

Corn Bread

3/4 cup flour

1 cup corn meal

4 tsp baking powder

1 tsp salt

1/4 cup sugar

1 8oz can creamed corn

2 eggs, slightly beaten (can probably use 1/2 c. egg substitute)

1 cup milk (can use reduced fat or skim)

2 Tbsp canola oil

1. Preheat oven to 425 degrees. Spray an 8x8 baking pan (I use a glass one) with nonstick spray.

2. Mix flour, corn meal, baking powder, salt and sugar in a bowl.

3. In a separate bowl mix eggs, milk, corn and oil. Mix well.

4. Add the wet ingredients to the dry, mix until well combined.

5. Pour in the prepared dish. Bake 20-25 minutes (I do the full 25).

Leftover cornbread is also really good warmed up with jam or preserves as a snack!

Massaman Curry

Hello there, friends!

It's been a BUSY weekend, but I finally got a free second to post!

This is a massaman curry, which is a curry with potato in it. This uses curry paste instead of powder, and can be VERY spicy if you use too much of the paste! I buy mine at the Asian Market here in town, it's about a dollar for a can. We only use about a tablespoon of it, but if you like more heat--my friend Kris uses the WHOLE can!! Usually here in the Roubos house, we eat it over brown rice. This is pretty versatile, use whatever veggies you like, and you can use chicken or tofu. I'll write the recipe for chicken, but note that if you use tofu, it's best to saute it separately, then pour the sauce and veggies over it, rather than cook it in the sauce as you would the chicken, or it will get soggy.

Massaman Curry and Vegetables (serves 2)

1 boneless skinless chicken breast, cut into 1 inch cubes
2 or 3 red potatoes, diced (depending on the size of the potatoes)
1 can lite coconut milk
1 Tbsp (or more!) of red mossoman curry paste
veggies (we use a bag of fresh broccoli and carrots, they are the kind you find with the fresh produce that you can steam in the bag--it's just more convenient to use that!)

1. In a large skillet over medium heat, combine the curry paste and the coconut milk until combined and simmering.
2. Add the chicken and potatoes. Stir. Cook, covered, 10 minutes.
3. Add the veggies. Stir. Cook covered, another 10 mins.*
Serve!

* you can also steam your veggies separately, then add the chicken/sauce over them. I like to do this to make sure they stay crisp.


Later to come: a vegetarian bean cassoulet, and a corn and black bean chowder!

EEEP I didn't mean to neglect you! Several recipes to follow...

Sorry guys, life caught up with me! I have many recipes to post, and some pictures to put up, but I'm on the work computer, so the pics will come later. Also, starting today I am going on a vegetarian fast! I got a vegetarian cookbook, so many of my recipes up will be veggie-friendly. Of course, my hubby will still be eating meat, so there may be some meaty recipes up too. I'll be on this fast until hubby hears if he was selected for an interview...so depending on how long that takes, we'll see how long vegetarianism lasts! Also, though I am fasting from sweets as well, there may be some sweets recipes up if we bring something to a potluck. Keep checking back!

So I'll start with the crockpot recipe from 2 Sundays ago...Bavarian Pot Roast. This came out pretty darn good! It was different for sure. I do have a pic I'll post later. For now:

Bavarian Pot Roast (the recipe says this makes enough for four, but we had enough for 2 + lunch-sized leftovers)

1lb bottom round oven roast, trimmed of fat (our roast was 1.87lbs, and I cut it in half and trimmed probably about 1/4lb of fat off the bottom of it! And this is a LEAN cut of meat! If you don't trim, you can just remove the fat after cooking)
1/4 onion, chopped
1/2 cup apple juice or cider
1/3 cup no salt added tomato sauce (I got a small 8oz can and froze what was left for later)
2 tsp white vinegar
1 tsp salt
3/4 tsp cinnamon
1/4 tsp ground ginger
3 carrots, peeled & sliced (or use baby carrots)
potatoes (I cut 3 or 4 petite red potatoes in quarters, no peeling!)
1Tbs + 1tsp cornstarch
2 Tbs + 2tsp water

1. You can skip this step, but I sauted the onions with a little olive oil cooking spray. Put in a large bowl.
2. Brown the roast on all sides in the same pan you sauted the onions in (don't COOK it, just brown it). Place in the crockpot.
3. Add apple juice, tomato sauce, vinegar, salt, cinnamon and ginger to the bowl with the onions. Mix well, pour over roast in the slow cooker.
4. Cook 7 hours. With about 2 hours left, add the carrots and the potatoes.
5. Remove roast from slow cooker to slice. Mix the water and cornstarch until cornstarch dissolves, add to the juices in the crock pot. Whisk until thick (with the crockpot still on).
6. Serve!



Coconut Tilapia

A staple in our house, because I don't like fish that much, but I love coconut!

1/2 lb tilapia filets (either two 1/4-lb ones, or cut a big one in half)
1/4 cup cornstarch
1 egg, beaten
2 Tbsp flour
1/3-2/3 shredded coconut (to taste...I like a lot, hubby likes not so much, so I prob use more than this!)
1 Tbsp creole seasoning (we use Zatarans, it's like 1.50 for a big thing of it at the grocery store), or more if you like more spice
cooking spray

Preheat the oven to 425 degrees. Spray a baking sheet lightly with cooking spray.

1. Put the cornstarch and egg in separate bowls. In a 3rd bowl, mix together the flour, coconut, and creole seasoning.
2. Dip the fish fillets in the cornstarch; shake lightly to remove excess. Then dip in the egg; let excess drip off. Finally, coat in the coconut mix. Place on the baking sheet. (I sometimes take some in my hands and press it on the fish once it's on the baking sheet).
3. Spray the tops of the fish with cooking spray.
4. Bake for 12-16 minutes, depending on thickness of the fillets
(if you used frozen, if they were thawed completely. I get mine fresh and freeze them myself if I don't use them right away, and if they don't thaw completely before cooking I keep them in the 16 minutes. They are easier to handle if they are thawed all the way though!)


Apricot Chicken

The first time I made this was for a Valentines Day date (trying to use ingredients found in the biblical book Song of Songs), but hubby liked it so much we make it often! This makes enough for 2, but I kept the ingredients for the sauce at 4 because I like the sauce on my side dish (usually barley). If you don't like it saucy, cut the liquid ingredients in half.

1 large boneless skinless chicken breast, cut into 1 in cubes
Salt/pepper
1/4 onion, chopped (optional)
2 Tbsp basalmic vinegar (we used a raspberry blush basalmic vinegar)
5-10 dried apricots (depending on size), with half of them cut in half (leave the rest whole)
1/2 cut apricot preserves (low-sugar ones work in this recipe)
1/2 c. chicken broth (we use low-sodium)
1 1/2 tsp fresh thyme (rosemary also does well)

1. Heat a skillet with some olive oil cooking spray (or just regular non-stick spray).
2. Season the chicken with the salt/pepper, and cook until brown on the outside but still pink inside, 3-5 mins.
3. Add the onion (if using) and cook about 2 mins more, until soft.
4. Add the basalmic vinegar, bring to a simmer for 2 minutes.
5. Add the apricots and the chicken stock, bring to a simmer.
6. As soon as it simmers, stir in apricot preserves and thyme. Cover and simmer 10-15 mins.
7. EAT!

For Valentines Day, we served this with Jasmine rice, but for everyday, we eat it with barley (the pearled stuff that takes 45 mins, not the quick-cooking), which is a whole grain and has high nutritional value with lower calories than rice (100 cals per 1/4 dry cup, which cooks up to a LOT). Jasmine rice is white rice and does not have much nutrient value to it. You could also use browrn rice. And of course, a nice green veggie!


Basic Shepherd's Pie, but a healthier version! This is enough for 2 + leftovers

So this is easy, and when I first made it, I told my hubby that I felt "ghetto" because well, it isn't complex, and we were super-newlyweds and I wanted to impress him with my cooking prowess. He told me it was fine (between mouthfuls!). I use ground turkey breast--did you knwo the plain ground turkey has as much fat and calories as ground beef?! I was SHOCKED! It's becasue the plain ground turkey uses who knows what parts--white meat, dark meat, etc., but the breast uses, obviously, the white-meat breast!

Potatoes (I use red potatoes, no peeling)--enough to make mashed potatoes with (varies depending on the potatoes you are using)
1/2 lb ground turkey breast
2 cups mixed frozen veggies, thawed (nuke 'em for 1 minute)
1/2-3/4 c. ketchup (could use tomato sauce too)
1/4 c. dijon mustard
1/8-1/4 tsp chilipowder

Preheat oven to 425 degrees.

1. Boil the potatoes until tender; mash (add milk, butter, garlic, parmesan cheese if you choose). Set aside.
2. "Brown" the ground turkey breast (it actually turns white, not brown) in a medium skillet, drain off any liquid (shouldn't be much, unless it was frozen first, then there might be some from ice crystals).
3. Add the veggies to the skillet. Mix.
4. Mix the ketchup, mustard and chili powder together. Pour over the meat and veggies, mix well.
5. Dump the meat-veg mixture in a 8x8 glass baking dish. Spoon and spread the mashed potatoes on top.
6. Bake for about 12-15 minutes, until heated through. If desired, add a little shredded cheddar cheese on the top the last 2 minutes of bake time.
EAT!


Spicy Mango/Sweet Potato Chicken

Do yourself a favor--GET FROZEN MANGOS. Lesson learned--fresh ones are a pain. They are a pain to peel, don't yield much, and are hard to tell when they are good and ripe. We like this over whole wheat pasta or rice. You can also adjust the seasonings to make it spicier!

1 large sweet potato, peeled and cut into 1 inch cubes
1 large mango, peeled and cut into cubes (or use the frozen equivalent, just thaw it first!)
1 boneless skinless chicken breast, cut into 1 inch cubes
1 clove of garlic, minced
3 Tbsp teryaki sauce OR tamari soy sauce for a different taste (get it at an Asian market--I just use the teryaki and it's fine)
1/4 c.. water
1 Tbsp + 1/2tsp honey
hot sauce, to taste (I just use a dash or two of Tabasco)
1/8 tsp ground red pepper (or crushed red pepper flakes--I use just a dash of the ground, because it gets HOT)
1/2 tsp cornstarch dissolved in 3/4 tsp water
Whole wheat pasta or rice, cooked

1. Boil the sweet potatoes JUST until fork-tender, drain and set aside.
2. In a medium skillet (I actually used a wok) sprayed with non-stick spray on medium-high heat, cook the chicken cubes until no longer pink in the center (about 5mins). Remove from skillet, set aside.
3. Spray with a little more cooking spray. Add garlic, saute about 2-3 minutes.
4. Add the teryaki/soy sauce, water, honey, and hot sauce, bring to a simmer.
5. Whisk in the dissolved cornstarch until thickened.
6. Add the chicken, sweet potato, mango, and red pepper flakes. Stir gently; cook and stir until hot.
7. Serve over whole wheat pasta or rice, with a green veggie!


OKAY! I think I'm all caught up now. Enjoy!

Later today/tomorrow I'll post the pics, plus a Mossoman Curry recipe we are having tonight (Thursday). On friday we are having a vegetarian white bean cassoluet, so I'll let you know how that goes too!