Quinoa with Roasted Butternut Squash & Sausage

Quinoa with Roasted Butternut Squash & Sausage

INGREDIENTS

• 1 small butternut squash (about 1 and 1/2 lbs), peeled, seeded, and cut into 1/2-inch dice
• 1 medium onion, diced to 1-inch
• olive oil
• salt & freshly ground black pepper
• 2 Italian sausage links (I used hot Italian)
• 1 tsp dried oregano (or 1 tbsp fresh)
• 3/4 cup quinoa, rinsed well
• 1 and 1/4 cups water
• fresh parsley and/or oregano, for garnish

METHODS

1. Preheat oven to 400 degrees F (375 degrees F convection). In a large bowl, toss butternut squash and onion with a good drizzle of olive oil and a liberal sprinkle of salt & pepper. Spread in a single layer on a rimmed baking sheet. Roast in the preheated oven, turning once or twice, until squash edges are crispy and browning, about 45 minutes.
2. Meanwhile, remove sausage from its casing. Coat the bottom of a medium (4 or 5-quart) Dutch oven very lightly with olive oil (just enough to get browning started) and bring to a shimmer over medium heat. Add sausage, breaking up with a wooden spatula, and cook, stirring occasionally, until sausage is nicely browned, about 5 to 10 minutes. Add oregano, stir and cook for 1 minute. Add quinoa and water; stir, cover and bring to a boil over medium-high heat. Reduce heat to low and simmer, covered, until quinoa is fluffed and water has been absorbed, about 15 minutes.
3. Add roasted squash & onion to the quinoa. Mix well. Taste and adjust seasonings. Transfer to a serving dish and garnish with chopped fresh parsley or oregano. Serve warm.

Serves 4 as a main dish; 8 as a side with soup or salad.

Israeli Couscous with Fresh Corn, Tomatoes, and Feta

Now on our summer menu, something that the kids love and easy to get from the garden....

Israeli Couscous

 This is a  colorful summery dish, which is a cross between a warm salad and a pilaf. Folding the corn and tomato into the couscous while it’s still warm brings out the vegetables’ flavor, softening them slightly and making them even juicier than they started out. It also makes the feta cheese very creamy.

If you do have leftovers, it will make a marvelous light lunch the next day, though you might want to pop the couscous into the microwave for just a few seconds to make everything nice and supple, especially if you’ve stored it in the fridge.

Ingredients

	1	large garlic clove
	¾	tsp. plus 1 pinch kosher salt, or to taste
	2	tsp. freshly squeezed lemon juice
	¼	tsp. freshly ground black pepper
	3	Tbsp. extra-virgin olive oil
	1½	cups Israeli couscous, preferably whole-wheat
	1	cup fresh corn kernels (from 1 large ear)
	1	large ripe tomato, diced
	3	oz. crumbled feta cheese (optional)
	2	Tbsp. chopped fresh basil

Steps

1. Using a mortar and pestle or the flat side of a knife, mash the garlic and a pinch of salt to a paste. In a small bowl, whisk together the garlic paste, lemon juice, remaining ¾ tsp. salt, and pepper. Whisk in the olive oil.
2. Cook the couscous according to package instructions; add the corn for last 5 minutes of cooking. Drain well.
3. In a large bowl, combine the hot couscous-corn mixture, tomato, and vinaigrette. Let the couscous cool for about 10 minutes before gently folding in the feta and basil.

Notes

Just about anything goes with this terrific little dish, and you can vary the vegetables, herbs, and cheese to match your mood and what’s in season. Here are a few ideas:

Chopped spinach will wilt appealingly if you fold some into the hot couscous, sautéed mushrooms make it autumnal, and roasted red peppers are an excellent substitute for the tomato.

Parmesan cheese will give the dish added depth of flavor, and ricotta salata is just tasty anywhere you use it.

Fresh rosemary is very appealing used here in place of the basil for several reasons. It’s less likely to turn black when you toss it with the warm couscous and therefore makes a better presentation. And I love its piney flavor and scent with fresh summer tomatoes and briny feta.

The textural aspect of the juice-bursting nibs of corn really is nice. I would say it might even be worth using good frozen corn if you can’t get good sweet fresh corn. But that depends entirely upon how you feel about frozen corn.

Source: http://www.culinate.com/books/collections/all_books/cook_this_now/israeli_couscous_with_fresh_corn_tomatoes_and_feta

Quinoa Sunny Summer Salad

sunny summer salad

1 1/2 cups water

3/4 cup quinoa

2 cups finely diced zucchini (used asparagus this time)

1 cup finely diced red bell pepper

1 cup finely diced yellow bell pepper

1/3 cup sunflower seeds

1/3 cup dried currants (didn't use)

2 Tbsp minced fresh parsley (didn't have)

2 Tbsp minced fresh cilantro

1/3 cup fresh lemon juice

1/4 cup olive oil

1 tsp minced fresh garlic

1/2 tsp salt

pinch each: cayenne pepper, ground, cumin, and ground turmeric

bring water and quinoa to boil. reduce to a simmer and cook for 10 min covered. turn heat off but keep covered for 4 minutes. remove lid, fluff with fork, and cool.

place zucchini, red and yellow peppers, sunflower seeds, and cilantro in a large bowl. add the quinoa. whisk lemon juice, oil, garlic, salt, cayenne, cumin, and turmeric in a small bowl. pour the dressing over the salad and gently toss.

from: quiona 365

roasted veggies with quinoa

this was so good i had to put it on-i was eating this for dinner thinking, i can't wait to eat this for lunch tomorrow too!!


i just cooked quinoa in chicken broth i my rice cooker-and roasted a pan of zucchini, summer squash, orange peppers& slivered almonds. when the quinoa was done i mixed it all together and put it in the oven to keep warm-i threw a little cheese on top for more flavor.

sorry audj for not posting for so long-but i am back now

Bowtie Poppyseed Summer Salad

This a an easy summer dinner that you can prepare ahead of time, serve cold, and eat outside.Our friend Alyson made it for us and then we've made it a few times since.

1 box bowtie pasta
2 chicken breasts shredded (we've cooked it ahead of time in the crockpot with a sweet marinade, we've boiled the chicken and shredded it since it takes on the dressing flavor, and we've also purchased a Costco Rotisserie chicken, all of these work)
1/2-3/4ths Creamy Poppyseed Dressing, Kraft makes it, and one other brand can't remember
About 1 cup dried cherries (we use our homemade dried cherries_
1 + cup honey roasted almonds (we've been making our own, instead of turning nuts in a pan with sugar and vanilla, I found a recipe to make them. First roast the almonds in the oven for a few minutes on about 375, then in a small sauce pan add 2 Tbs honey, 2 Tbs water, and 1 Tb olive oil with the toasted almonds. stir the almonds until the liquid is all absorbed, it takes a minute or two. then toss the almonds in a little bit of sugar with a pinch of salt. they are so yummy!

4hours before serving, or the night before, cook and drain pasta, toss chicken and pasta together with dressing, let sit. When ready to serve add cherries and almonds and more dressing if desired.

peasant bread

3 cups warm water
1 1/2 T yeast
1 1/2 T coarse salt
1 cup rye flour
1 cup whole wheat flour
4 1/2 cups white flour

mix until all ingredients are combined. don't knead. let rise for two hours. when ready to bake, the day of or up to 14 days later, cut off grapefruit size piece of dough, shape into loaf, let rise for 40 minutes, bake on a stone that has been preheated with the oven at 450. bake for 35 minutes, pour hot water into another dish so that steam is trapped in the oven.

this recipe is from the book, artisan bread in five minutes a day. they have a website, www.artisanbreadinfive.com
it feels cool to make such yummy bread and it is so easy.

Potato Chips

Potato Chips (Makes 2-3 Cups of Chips)
2 Potatoes, unpeeled (sweet and/or Idaho/Russet Potatoes)
1 Tbsp Vegetable Oil
Sea or Kosher Salt to taste
Vegetable Oil Spray

1. Slice the potato into “chips” using a knife or a mandolin, about 1/8 inch thick.2. Combine the potatoes, oil and salt in a bowl or resealable bag and coat the potato chips.3. Spray 2 cookie sheets with a thin coating of vegetable spray and make one layer of potato chips on the cookie sheet.4. Bake for 15-20 minutes or until chips start to turn golden. Turn the chips to the other side and continue to cook 15 more minutes (some of the chips may turn golden before others, so make sure to keep an eye on them and remove them when their crisp).5. Cool and serve.
From:weelicious.com

cheese muffins

Cheese Muffins

1 1/2 cups flour
1 1/2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
3 cups shredded colby-jack cheese
1 cup milk
1 egg
1/4 cup (1/2 stick) melted butter (I used salted)

Whisk together dry ingredients, then stir in cheese.

In a separate bowl, whisk egg, milk, and butter together. Pour milk mixture into dry ingredients and stir with a spoon to combine.

Bake in greased muffin tins at 375 degrees for 20-25 minutes.

Makes 12.

the traditional stuffed celery

What do we call this? Anyone in the family could tell you they remember seeing plates of Grandma's stuffed celery with Thanksgiving and Christmas dinner as long as we can remember, even as long as our Dad's remember. And so, the tradition continues on. The recipe is made to taste, so ask your Dad for the recipe if you are in the family, or even better, help him make it.

Mmmm, only 15 more days until I dig in again.

Pumpkin Spice Bagel

Pumpkin Spice Bagels (Makes 8)

1/2 cup plus 2 Tablespoons water
3 cups flour (I use 1 cup whole wheat flour and 2 cups unbleached flour)
4 T brown sugar
2 T pumpkin butter
3/4 cup pumpkin puree
1 teaspoon salt
2 teaspoons pumpkin spice
1 teaspoon cinnamon
3 1/2 teaspoons yeast

Place ingredients in bread machine and run on dough cycle. Divide dough into 8 equal balls, shape into bagel. While bagels rise, bring a pot of water with 1 tablespoon sugar to a rapid boil. Working in small batches (2-3 bagels at a time), boil bagels 30 seconds on each side. With a slotted spoon, transfer bagels to a baking sheet covered in cornmeal. *Use a baking stone or pizza stone if you have one - my bagels kept sticking to the metal baking sheet*

Bake at 400 degrees for approximately 15 minutes.

"We just can't get enough of these bagels. George and I eat them with cream cheese and pumpkin butter, while the kids prefer theirs smothered in Nutella (they'll eat anything smothered in Nutella)."

This is the perfect time of year to bake bread, such a natural way to warm up the house, the belly and the soul. The act of making bread really stimulates all the senses.

sage roasted squash and potatoes

this dish is really just one of the steps to making butternut squash sauce, you just eat it before you sauce it. i got the idea from becca yesterday and had to make it today. super delicious. 1 cubed buttternut squash (bec cubed other squash and a sweet potato) i cubed 2 red potatoes. toss with some olive oil, coarse salt, pepper, and sage bake at 375 until tender, about 30 minutes

Zucchini Casserole

"I'd eat zucchini for every meal if I could have it like this." -Fred
Recipe from my Aunt's mother, Evelyn Barnes

Recipe has been changed slightly (less butter).

-1 ½ lb zucchini, 1 large onion chopped, 1-2 tbl butter, ¼ tsp pepper, 1 c grated cheddar cheese, 1 tbl butter, 2 eggs, 1 tsp salt, 1 ½ c bread crumbs

-Wash and cube zucchini, don’t peel. Boil in salt water for 2 minutes
Sauté onion in 1-2 tbl butter or olive oil, add drain squash to onions. Stir in cheese, salt, pepper, and eggs, pour into buttered casserole dish, brown bread crumbs in 1 tbl butter and put on top.
Bake uncovered 350 degree oven for 30-45 minutes

pesto

3 cups basil,
1 cup olive oil,
3 tbsp. parmesan cheese,
3 cloves garlic,
2 tbsp. pine nuts

The best way to serve it is over pasta with roasted pine nuts, chicken breast, diced tomatoes, and small cubes of fresh mozzarella cheese...or whatever you have on hand.
The pesto sauce is also great for making turkey pesto sandwiches.

vanilla cornbread

2 c flour
1 c cornmeal
3/4 c sugar
1 tbsp baking powder
1/2 tsp salt
2 c milk
1/4 c oil
3 eggs
1 pkg vanilla pudding
*combine dry ingredients, set aside. mix wet ingredients. beat well. add dry ingredients to wet ingredients and mix lightly. batter will still be lumpy. pour into a greased 9x13 pan. bake at 400 for 20 minutes.

summertime pasta salad

1 large pkg of bow tie pasta
3 chicken breasts cooked, diced
1 large can of pineapple chunks
1/2 -1 lb of grapes depending on how full you want it
1 can cashews, unsalted
1 bunch green onions, diced
celery sticks, diced
1 bottle kraft cole slaw dressing
*mix all ingredients together pour dressing over, mix well. refrigerate 4-6 hours before serving. if needed add more dressing to moisten before serving.

seven layer bean dip

2 small cans refired beans
2 large avacados
16 oz sour cream
1 carton cream cheese
1 envelop taco seasoning
1 can sliced olives
2 large tomatoes diced
2 cans diced green chilies
1 bunch green onions, diced
1 lb grated cheddar cheese

*in blender or mixer, mix refried beans until smooth. spread them on bottom of 9x13 pan. mix avocados in mixer until smooth. place on top of beans. mix sour cream, cream cheese, and taco seasoning until smooth. place on top of avocados. layer tomatoes, olives, green chilies, and green onions. place shredded cheese on top. cover and place in fridge overnight.

squash, corn, and barley succotash

1/2 c regular barley
3/4 teaspoon salt
1 tbl olive oil
1 c finely chopped onion
1 2-lb butternut squash, peeled, seeded, and cut into cubes
3/4 c chicken broth
1/4 tsp ground black pepper
1/8 tsp dried thyme, crushed
3 cups frozen whole kernel corn
1/4 chopped fresh parsley

*in a medium saucepan, bring 4 cups water to boiling. add barley and 1/2 tsp of the salt. return to boiling; reduce heat. cover and simmer about 40 minutes or until barley is tender, stirring occasionally. drain and set aside.
*meanwhile, in large skillet, heat oil over medium high heat. add onion; cook and stir about 5 minutes or until tender. stir in the remaining 1/4 tsp salt, squash, broth, pepper, and thyme. bring to boiling, reduce heat. cover and simmer about 10 minutes or until squash is tender. stir in corn, cover and cook 5 minutes more. stir in barley and parsley, heat through.

potato salad

cut the ends and wash potatoes, then boil in salted water until tender. hard boil eggs. dice green onions-the amounts sort of depend on how much you want to make.

dice potatoes and eggs when cool enough to handle and mix with green onions

dressing
1/2 cup miracle whip
1 cup sour cream
1 tsp vinegar
1 TBS sugar
1 tsp salt
dash pepper
dash dry mustard

mix into salad and cool until ready to serve.

zucchini nuggets

dip squash slices in italian dressing, then in a mixture of bread crumbs, italian seasoning and parmesan cheese. i actually think the seasoned bread crumbs work better.
broil on high for 5-10 minutes on each side, depending how thick.
this is a good one to let kids help you make-they can do the dipping

corn salsa

1 can corn drained
1 can black beans drained
2 bunches green onion, chopped
1/2-1 bunches cilantro, chopped
2-3 chopped fresh tomatoes
1 plg. dry italian good seasoning mix
1 or more limes-juiced

mix together and serve with chips or tacos or tostadas