Posts tagged ‘side dish’

November 6, 2010

Roasted Butternut Squash with Feta

I meant to make muffins. I’d never tried savory muffins, so I thought, “Oh, boy, adventure.” Also, I’m not sure that I’ve ever had butternut squash, and I most certainly have never personally cooked with it. Sadly (deliciously), these butternut squashes did not make it to muffin form.

You see, the first step of this muffin-making process was to roast the chopped butternut squash. (For those astute readers, yes, I had to chop the butternut squash then season them first. Before roasting them. But first step in the general sense…. Does that count?)

Okay. So several steps into process, the original recipe requires you to roast butternut squash. When I took them out of the oven, they sizzled and smelled. Oh, how they smelled! So wonderful. So butternut squashy. I cut out the muffin part, served it as a side dish, and I am VERY happy to bring you the results.

Roasted Butternut Squash with Feta
Inspired by 101 Cookbooks

2 medium sized butternut squash, chopped into 1/2 inch cubes
Pepper and salt, to taste
Extra Virgin Olive Oil
1/2 c feta
2 t ground mustard
1 1/2 t parsley

Preheat oven to 405 degrees F. Chop butternut squash into cubes, place onto cookie sheet. Drizzle extra virgin olive oil over squash cubes. Sprinkle with salt and pepper to taste.

After 15- 20 minutes of roasting, remove from oven and place onto serving dish. Think to yourself, “Hm, I probably should’ve cut those smaller.”

Top with feta, parsley, and ground mustard.

Enjoy!!! Then, think to yourself, “Hm… I should’ve saved some for others to try instead of eating it all myself.”

Update:: I’ve got it. The perfect solution. You can just tell your loved ones that you wanted to practice this recipe before you forced them to try it. Then, you make a fresh batch just for them and try not to eat all of that. Eh?!! Eh?

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October 14, 2010

Smashed Sweet Potatoes

When you do not own an actual masher but a fork and a spoon ladle waits with abated utensil breath, you get smashed potatoes. I must say, smashing is great fun. I think I know why most people keep so many potatoes on hand: You get a facial when the steam rises, peace of mind knowing easily and exactly when the potatoes are ready to smash*, and a feeling of complete and utter satisfaction when they have been sufficiently smashed. Ahhh.

Smashed Sweet Potatoes

2 lbs sweet potatoes, rinsed and chunked
1 c milk
1/2 t curry powder
Salt and pepper, to taste

After rinsing and chunking the potatoes, put the potatoes and water on to boil. Boil for a good little while until the potatoes are fork tender* (just until they can easily be poked through with a fork. Easy!). Drain.

Return to the pan. Smash sufficiently. Add the milk, and stir/smash into the potatoes. Add spice, and stir to combine.

That’s it. Delicious. Exciting. Easy. Really, really easy.

And!! Look at me! Using curry. Just a little, but it gives a really good flavor to help the sweet potatoes.

August 25, 2010

Gazpacho

It’s summer time. Everybody needs a gazpacho recipe; I believe.

I didn’t know I needed gazpacho in my life until this summer, then, bam, delicious. It was as though someone handed me a spoon and said, “Why, yes, you CAN eat salsa from a spoon. Oh, but did I mention this is even more delectable than house salsa??”

Ah, gazpacho.

There are many ways to adjust this recipe, and the one I’m sharing with you isn’t exactly the one I used for the photos, but it’s a good one. I like recipes that adjust to what you have on hand or what you’re craving, and I encourage you to add or take away amounts (and some ingredients, but the more, the better) as you please.

Onions

Gazpacho

inspired by The Grit Restaurant Cookbook

1 sm or 1/2 large red onion, finely minced
6 large ripe tomatoes seeded and finely chopped
1 scant t minced fresh garlic
1/2 medium green bell pepper, seeded and coarsely
1/4 medium jalapeno chile, finely chopped
2 c spring or filtered water
1 (12 oz) can of diced tomatoes
1 small or 1/2 large seedless cucumber, finely shredded
Freshly squeezed juice of 2 lemons
3 T cider vinegar
1 T red wine vinegar
1 T extra-virgin olive oil
1 t hotsauce, or more to taste
2 T chopped fresh basil or 2 t dried
2 T chopped fresh parsley or 2 t dried
2 1/2 t freshly ground black pepper
3 pieces bread (country white, baguette, or whatever is on hand)
1/4 t cumin powder
1/4 t chipotle powder

Place 1/2 of prepared onion, 1/2 of prepared fresh tomato, garlic, green pepper, and chile in a food processor and puree until liquified, adding water if necessary. Add bread toward the end and pulse until the bread is incorporated into mixture. Thoroughly combine all ingredients in a large, non-metal bowl. Cover tightly and refrigerate at least 4 hours. Serve very cold in chilled bowls.