Posts tagged ‘Squash’
I couldn’t decide what I wanted to make for dinner tonight, but when I got into Food Emporium something caught my eye that I just haad to try. Smoked turkey legs!! You might think that sounds kind of gross, but I absolutely love turkey legs. They did not dissapoint. What goes with turkey?? Cranberry Chutney of course!! I made a small batch of the Cranberry Chutney I cooked up for Thanksgiving.
On the side I made some Butternut Squash Fries a la The Fitnessista. These were sooo good! Even the bf loved them and he’s hard to please (and quick to dismiss any odd vegetable dish). Just some olive oil, salt + pepper baked at 425 for about 40 minutes – flipped it a few times throughout. Thanks for another great recipe Gina!
My carrot concoction of the evening? Green salad topped with a Carrot-Ginger Dressing. Carrot-Ginger dressing is usually served over green salads at sushi restaurants and is one of my favorite parts of going there to eat (aside form the fish). I tried to find a good recipe, but none seemed right so I came up with my own.
- 3 medium carrots, chopped
- 1.5 tbsp fresh ginger, chopped
- 1 tsp soy sauce
- 2 tbsp rice wine vinegar
- 2 tbsp canola oil
- 1 tbsp honey
- dash salt
Put all the ingredients in a food processor and chop until totally pureed. I poured it over some red leaf lettuce and chopped tomatoes. Just like in the restaurants!! I had a really packed night of cleaning, etc. but afterwards I had a nice bowl of popcorn… Ok, g’night all!
After catching up on some of your lovely bloggies I realized that I haven’t posted an update on my December Challenge yet. No I’m not hosting a contest or anything, this is just a personal challenge I decided to start after Bobbi’s “Pile On The Miles” challenge. Basically I just want to beat my 63.57 total mileage from the POTM challenge during the month of December. I’ll be totaling all the miles I run or walk from December 1st – December 31st. Well, not all the miles I walk because I’m not counting the walk to and from the subway on my way to and from work every day… that just seems obsessive to me. Basically if I go on a long 2+ mile walk and can track the mileage then I will add it – if not it’s not going to get counted. So… total mileage as of 12/09 is: 20.46 miles. Not too shabby, but if I want to beat 63.57 I’d better start hitting the pavement! The plan is to run in the a.m. the rest of the week, but we’ll see how that goes since I have a holiday party at the Plaza Hotel for work on Thursday (excited!!).
Lunch today was some leftovers from last night… diced Rosemary Roasted Acorn Squash over some brown rice. I also had a strawberry Chobani and a massive Macintosh apple (same pic from yesterday guys, sorry… I know, it’s kind of a boring sounding lunch, but I refuse to buy groceries this week. Between Christmas gifts, semi-mandatory office $$ donations, rent, etc. I am feeling the economic state of our country. Boo to that!! You will see lots of food being used up from my pantry and fridge this December!!
I met my little this afternoon!!! She’s in 10th grade in a vocational high school in NYC and is super adorable! Since today was the first day we met all of our little and had ice breaking activities for 2 hours. I was actually a little nervous at first because I wasn’t sure what she would be like, if she would like me… etc. So happy with my match though – I think we will definitely get along!! For her own privacy reasons I don’t want to post too much about her, but I will definitely tell you about the program as a whole. We have our next meeting in 2 weeks and I believe we will be doing exercises to teach them about business ethics. Basically the program is supposed to get the kids ready for applying to college, etc. Their school actually mandates that they do real internships in hospitals, offices, etc. So cool – internships/work was not even on my radar in high school.
I got out a bit late because I had some work to finish after the program was done, so I was really hungry when I got home. It was literally torture waiting for everything to cook since I was making baked tofu and squash which take soooo long!! I filled my Carnival squash with a new twist on rice pudding… I even snuck in the BSI! Thanks for posting such a great one Itzy!
Pear-Spiced Rice Puddin’:
- 1/2 cup brown rice, cooked
- 1 small pear (not sure what kind)
- 1 tbsp vanilla rice milk
- 2 tsp honey
- 1/2 tsp cinnamon
- dash nutmeg
- pinch salt
After roasting the squash for 40 minutes in the oven, I put the filling in the squash and broiled for an extra 5 minutes. I mixed in some of the squash with the rice pudding to spread out the sweetness and it was so so good! Carnival squash is a little sweeter than acorn squash… or at least mine tasted sweeter.
I just made a few pieces of bakes tofu with a simple rub of olive oil, vinegar and teriyaki sauce. I used my homemade BBQ sauce to dip the pieces in. Finished everything off with a salad of the last of my green leaf lettuce and a big stalk of celery.
The brother came home with goodies from the store, so even though I was kind of full I sampled some of his yummy Green Mountain tortilla strips and Green Mountain salsa – definitely my favorite brand of salsa x1,000 . Plus a Mother’s cheddar rice cake. Totally stuffed!!!!
Ahh, free samples!! I got an email from Jae at ZAP products letting me know that he had contacted Miguel the manager at my nearby health food store, Westerly Market on W. 54th St & 8th Ave. and there would be some ZAP products waiting for me if I stopped by after work. Yessss. I got the natural creamy peanut butter, creamy peanut butter and 2 ZAP bars (cola and strawberry-vanilla yogurt flavored). Can’t wait to try these out!! Stay tuned for a product review after lunch tomorrow. I packed a ZAP-filled sandwich.
As if that wasn’t enough excitement for one day, when I got to my apartment I saw that I had another package waiting for me. I was visited by the Chobani fairy!!! I’ve never tried Chobani yogurts, so I’m reeeally eager to try these after seeing them pop up on blogs all over the place. Stay tuned for a product review of these guys tomorrow as well. I can’t wait to have some protein-filled yogurt for bfast!!
But first – the evening re-cap. I decided to go for a nice long walk while I roasted a small butternut squash in the oven. I ended up going up along Central Park West and then back for about 2 miles. Not bad!
When I got back I got dinner ready in a matter of minutes. I pureed the butternut squash in my food processor (greatest invention ever), put some away for later use and put the rest in a small bowl topped with some cinnamon.
Next I pulled out some of my Pasta Puttanesca from yesterday, topped it off with some Parmesan cheese and heated it up along with a cup or so of boiled edamame sprinkled with salt. I was all set to settle in a watch some Entourage. It was definitely a very filling a very satisfying dinner. And colorful!! Sleep well everyone! I’m gonna try to get up a bit earlier tomorrow morning to snag a machine…
Dinner last night was fantastic! I made a baked acorn squash with herbs, Parmesan spinach, some carrots dipped in peanut butter, and toasted squash seeds on the side. Sounds like a strange mix, but all the flavors went together very nicely – and best of all, I didn’t have to go out and purchase additional supplies (except for the tin roasting pan actually). Here are the recipes:
Savory Baked Acorn Squash: (serves 2)
- Cut a cleaned acorn squash lengthwise and scoop out the seeds – reserve these in a bowl. My squash weighed about 1.75 lbs.
- Prick the outer skin with a fork a few times and then place the squash halves face-down in a baking pan. Pour in about a cup of water into the pan just so the squash is laying in a thin layer of water.
- Bake at 350 degrees for about 45-60 minutes until the skin is tender.
- Take the squash out of the oven, drain out the water, flip and drizzle each half with 2 tsp honey, 1/2 tsp dried thyme, 1/2 tsp dried, crumbled rosemary and a sprinkle of salt.
- Put squash, cut side up, back into the oven and Broil 5-10 minutes until done.
**I eat the whole squash – skin and all. It has a nice chewy texture, but it might not be for everyone – sort of like eating the skins on baked potatoes. When I put the squash back into the oven I also threw in the squash seeds on a piece of tinfoil to toast along with the squash. Pull these out when they are golden brown.
I felt like this would’ve tasted better if I had sauteed this in a pan along with some fresh garlic first, but I had no garlic. You could also place the spinach inside the cavity of the squash along with some nutmeg, Parmesan, walnuts (optional) and salt & pepper. I wanted to do this, but there was no nutmeg!!
- 1 c. frozen spinach, thawed
- 1/2 tsp pork seasoning (I only used this bc I didn’t have garlic powder – in the future I would omit bc I saw it has partially-hydrogenated cottonseed oil )
- 1 tbsp Parmesan cheese; plus more to sprinkle on top
- Salt & Pepper to taste
Stir everything together and microwave on high for about 2 minutes.
Toasted Squash Seeds: (one of the reasons I love carving pumpkins!!)
- Rinse of the reserved squash seeds, toss with oil and salt and broil for 5-10 minutes until golden brown
I added some carrots and a generous dollop of TJ’s crunchy salted PB for a protein boost. Very satisfying dinner!