i got this recipe from a whole foods app but i changed it so much that the only thing in common is the butternut squash. i just need ideas some times. without it i think i'd make pizza and soup every other day.
1 big butternut squash - yay! finish off your winter stock pile, it's spring!
1/4 cup slivered almonds
1/4 cup half and half
1/2 onion, minced
bread crumbs - process two big slices of bread
1 egg, beaten
philo dough, brought to room temperature
parmesan cheese - enough
dash of nutmeg
i made this in a tart pan that belongs to tricia. if you don't have a tart pan you can use a pie tin or even a cake pan.
preheat your oven to 400.
peel, de-pulp, and chop your squash into bite-size pieces. put on a sheet pan, drizzle with olive oil, salt and pepper and roast until tender.
unroll your dough and fit it into the pan. set aside
saute onion. place in a small bowl. add the rest of the ingredients. when the squash is done add it to the bowl and mix well. pour that mess into the tart pan. smooth it out. top with a little more almonds and some more cheese. bake until it's bubbling slightly.
i served this with plantains (sliced thin and fried in butter) and marinated vegetables - since it was monday and i needed to clean out the 'fridge before grocery shopping. a nice green salad would go well with this.
don't be sad if you tart pieces fall apart. my did. it was more like a pile of something than a piece of tart. but it tasted really great and that's all the matter.
yay vegetables! you can be a main dish!
love,
keighty
Wednesday, March 17, 2010
old new waffle iron
my dad is getting too fancy and him and his wife, debbie, have bought just about everything there is to buy in williams-sonoma. so.. they're turn of the century cast-iron waffle iron was of no use to them so they mailed it to me!
i used my regular "free range pancake" recipe and just slathered the thing with melted butter and it made glorious waffles.
it's not a recipe but it's cool to think about how many people ate waffles from this thing. it's over 100 years old!
awesome.
love,
keighty
i used my regular "free range pancake" recipe and just slathered the thing with melted butter and it made glorious waffles.
it's not a recipe but it's cool to think about how many people ate waffles from this thing. it's over 100 years old!
awesome.
love,
keighty
chili rellenos
if you know me you'll know that this was the most delicious meal ever.... no.
i don't like mexican food but i love my husband and friends and they do so here's another tribute to them.
this is my dad's favorite meal and i made it recently to practice for his upcoming birthday and trip to visit me.
it is supposed to be about 1-2 chilies per person but i had a lot more people come to dinner than i planned for so i made it a casserole and we shared it all.
that said...
as many poblano peppers and you need to feed your guests or yourself.
1 block of jack cheese
1 block of cheddar
4 egg whites, beaten to a soft peak (can be done with a whisk, you don't need that electric mixer!)
1/4 cup flour
veg oil - as much as needed
sauce:
1 onion, minced
1 garlic clove, minced
1 can of chopped tomatoes - if in california use fresh!
1 cup chicken stock
fresh or dried cilantro - if using fresh you'll need more than if using dried
salt and pepper
roast the peppers! turn the burner on and put the pepper on top of the flame. leave it there until it's black and charred. keep turning it to make sure it get charred all over. when it's done put them in a bowl and cover the bowl with saran wrap. this steams them and make it's easier to take off the charred skin. let them sit there for a few minutes.
in the mean time grate all the cheese! or have one of your guests do it, they're always asking if they can help - let them!
go back to your peppers and take off the plastic. they should be cooled down now, if not let them cool a little longer. GENTLY peel off the black skin over a trash can or sink. if you need to, use a little cool water to help you. don't get too crazy and rip the pepper in half. careful.
once all the peppers are cleaned carefully cut a hole in the top of the pepper, taking off the stem and leaving you a place to stuff the cheese! it the pepper rips it's ok, it'll work out in the end. put the flour in a small bowl next to the beaten egg whites. stuff the peppers - as full as you can - with all the cheeses. take one pepper at a time - coat the pepper in flour and then coat it completely in the egg whites. place them on a plate to be fried.
now the sauce. mix all the ingredients together and let it simmer.
get a pan heating on the stove. add the oil (about 2 inches) when the pan is hot and let it heat up for a little while. you can also fill a big pot with oil and fry them like that but this way saves some oil. place the pepper (if there's a rip but that side down first) in the pan. and let it fry up. flip and fry the other side.
serve them right away - one pepper per person, drizzled with the sauce and topped with extra grated cheese (if you have any left)
served it at family dinner with rice, bean and tortillas and everyone was happy.
ole.
love,
keighty
i don't like mexican food but i love my husband and friends and they do so here's another tribute to them.
this is my dad's favorite meal and i made it recently to practice for his upcoming birthday and trip to visit me.
it is supposed to be about 1-2 chilies per person but i had a lot more people come to dinner than i planned for so i made it a casserole and we shared it all.
that said...
as many poblano peppers and you need to feed your guests or yourself.
1 block of jack cheese
1 block of cheddar
4 egg whites, beaten to a soft peak (can be done with a whisk, you don't need that electric mixer!)
1/4 cup flour
veg oil - as much as needed
sauce:
1 onion, minced
1 garlic clove, minced
1 can of chopped tomatoes - if in california use fresh!
1 cup chicken stock
fresh or dried cilantro - if using fresh you'll need more than if using dried
salt and pepper
roast the peppers! turn the burner on and put the pepper on top of the flame. leave it there until it's black and charred. keep turning it to make sure it get charred all over. when it's done put them in a bowl and cover the bowl with saran wrap. this steams them and make it's easier to take off the charred skin. let them sit there for a few minutes.
in the mean time grate all the cheese! or have one of your guests do it, they're always asking if they can help - let them!
go back to your peppers and take off the plastic. they should be cooled down now, if not let them cool a little longer. GENTLY peel off the black skin over a trash can or sink. if you need to, use a little cool water to help you. don't get too crazy and rip the pepper in half. careful.
once all the peppers are cleaned carefully cut a hole in the top of the pepper, taking off the stem and leaving you a place to stuff the cheese! it the pepper rips it's ok, it'll work out in the end. put the flour in a small bowl next to the beaten egg whites. stuff the peppers - as full as you can - with all the cheeses. take one pepper at a time - coat the pepper in flour and then coat it completely in the egg whites. place them on a plate to be fried.
now the sauce. mix all the ingredients together and let it simmer.
get a pan heating on the stove. add the oil (about 2 inches) when the pan is hot and let it heat up for a little while. you can also fill a big pot with oil and fry them like that but this way saves some oil. place the pepper (if there's a rip but that side down first) in the pan. and let it fry up. flip and fry the other side.
serve them right away - one pepper per person, drizzled with the sauce and topped with extra grated cheese (if you have any left)
served it at family dinner with rice, bean and tortillas and everyone was happy.
ole.
love,
keighty
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