Inner Warmth Peanut Stew

Goons With Spoons poster EVG posted this recipe last week, and as soon as I saw it I wanted to try it.  It is a dish served at the Great Dan Pub in Madison, WI.  They posted the recipe here which is where EVG got it prior to sharing it with us.  This is an excellent fall stew, and because it has peanut butter you may find that kids will give it a shot out of curiosity.  The stew is delicious!

The squash doesn't have an overbearing flavor here, which is good if you aren't a big fan of squash or are sharing a meal with someone that doesn't normally eat it.  You can use ground ginger in place of ginger root, but the flavor won't be as potent.  Be sure not to use 1/2 a cup though!  The original calls for white rice, but brown rice has a really nice flavor that goes well with this stew.  I would also recommend trying wild rice or forbidden (black) rice.  I've mostly kept the recipe intact aside from my usual subbing green onion for onion (Mr. Monkey isn't a fan of onion) and using less diced tomato (Mr. Monkey likes the flavor, hates the texture).

You will need either an immersion blender (which I did not have) or a food processor.  If you have an immersion blender, then you will be able to get the stew to a much smoother consistency than pictures above.  Otherwise, use the food processor to get the squash cut up as finely as possible without pureeing it.

Inner Warmth Peanut Stew

Ingredients: 

• 1/2 cup olive oil
• 3 to 4 green onions - chopped
• 1/2 cup garlic - minced
• 1/2 cup ginger - peeled and minced OR 2 Tbsp ground ginger
• 1/2 tbsp black pepper
• 2 to 3 pounds winter squash (butternut or acorn) - peeled and cubed
• 1 quart tomato juice
• 1 15 oz can diced tomato
• 1/2 tbsp salt
• 1 medium bunch fresh cilantro - stems removed, chopped
• 1 cup creamy peanut butter (I recommend using natural for the taste and less sugar)
• Cooked brown rice

1. If you do not have an immersion blender, then use a food processor to cut the squash up as finely as possible.
2. Warm the olive oil in a large pot over medium heat.  Add the onion, garlic, pepper, and squash.  Cook until the ingredients start to soften, about 10 minutes.
3. Add tomato juice, tomatoes, and salt.
4. Simmer until squash is tender (a knife easily slips out when you stab one of the cubes).  If you used the food processor in step 1, then this won't take very long.  The recipe says 5 minutes, but I recommend about 15.
5. Add cilantro and peanut butter.  Stir well and allow to simmer longer to thicken.
6. If you have the immersion blender, then use it to get the consistency smoother, otherwise you are done.
7. Serve over the cooked brown rice.

Serves 5 to 6

Acorn Squash for Breakfast!

That wee little sock monkey is encouraging you to try something new!  What is that?  Acorn Squash for breakfast, that's what!  Acorn squash has a slightly sweet taste on it's own, and the texture can be pretty smooth (especially if you puree it).  It takes a little bit to bake it, but when it's done you can either eat it all on its own, or mix with something else.  You could even make muffins and bread as you would with pumpkin!

Steel-cut Oatmeal with Acorn Squash mixed in!

Basic Acorn Squash

Ingredients:

• 1 large acorn squash - should feel heavy and firm to the touch 

Directions:

1. Preheat oven to 400 degrees.
2. Line a rimmed baking sheet with foil.
3. Place acorn squash in center of the pan, and place pan in the oven.
4. Bake for 45 minutes, turning the squash at least twice during baking time to ensure even cooking.
5. Squash will be done when you can easily slide a paring knife into the side.
6. Remove squash from oven and allow to cool for about 10 minutes before attempting to handle it.
7. When squash is cool enough to handle (but not cold), slice in half.  Scoop out the seeds and stringy pulp.
8. Remove the meat from the skin.  There will be harder woody parts inside where the ridges of the squash were, so be sure to remove those too.
9. Either puree the squash or mash with a large spoon. 

From here you can add honey, brown sugar, butter, or cinnamon if you so desire and eat it on its own.  You can also mix it with oatmeal, or use it in place of pumpkin in a pumpkin recipe.

Serves 2 to 4 depending on serving size.

Zucchini Mediterranean Style with Jasmine Rice

I try to have at least one dish each week that is meatless.  It doesn't have to be vegan, but it does have to be vegetarian.  I do this mainly to make sure I'm eating well, but also to save a touch of money.  Meat can sometimes be expensive, so not having to buy as much helps out.  I'd like to think a dish like this balances out the whoopie pies and chocolate pancakes I love to make.

Zucchini is in season, so I can find it easily at the Farmer's Market and it's pretty cheap.  This dish was very flavorful and pairs nicely with the Jasmine rice.  I didn't make it too spicy, and decided to rinse the canned beans first to improve the flavor.  The recipe comes from All Recipes; and while it calls for cannellini beans, you can use navy beans like I did.

Zucchini Mediterranean Style with Jasmine Rice

 Ingredients:

• 2 1/2 cups water
• 1 cup Jasmine rice
• 3 tbsp olive oil
• 2 green onions - chopped finely
• 1 large bell pepper - chopped  (I used orange)
• 4 cloves garlic - minced
• 1 (14.5 oz) can of whole peeled tomatoes - quartered
• 3 cups chopped zucchini
• 1 tbsp Greek Herb Blend seasoning
• Salt and Pepper to taste
• 1 (15 oz) can of navy beans - drained and rinsed 

Directions:

1. Bring water to boil in a large pot.  Add salt and rice to water. Reduce heat to medium low and cover.  Allow to cook for 15 minutes.  Remove from heat, stir once, and cover again for 5 more minutes.  Fluff with fork when ready to serve.  While this is going on...
2. Heat oil in a separate pan over medium heat.  Add the onion, bell pepper, garlic, and zucchini.  Cook until zucchini is tender.
3. Add tomatoes and seasoning.   Reduce heat to medium low to low, cover, and simmer for 20 minutes.  Stir occasionally.
4. Add navy beans, stir, and allow to cook for 5 to 10 minutes uncovered.
5. Serve over cooked Jasmine rice.

Serves 3 to 4

"Squashed" Egg Scramble

Remember how I mentioned saving the pulpy part of the squash we scooped out when making the Stuffed One & Eight Ball Squash?  Well this is where we get to use it!  This can be a lunch or dinner meal, but I recommend it for breakfast.  I sometimes find that I want more of a savory breakfast than the traditional sweet breakfast.  This was hot and filling, and it used up the extra squash and spinach I had from making last night's dinner.  I use crushed red pepper and cajun seasoning for a good spicy heat, but you can substitute those for flavorful herbs if you prefer.

"Squashed" Egg Scramble

Ingredients:

• The left over squash pulp from 2 one or eight ball squashes
• About a cup of fresh baby spinach
• 1/4 cup of heavy whipping cream
• 2 tbsp unsalted butter (1 tbsp may be sufficient) 
• 1 tbsp crushed red pepper
• 2 tsp cajun seasoning
• Salt and Pepper to taste
• 2 tbsp Parmesan cheese 

Directions:

1. Melt the butter in a skillet over medium-low to medium heat. 
2. Add squash to melted butter and saute until tender. Use a spatula to break apart the larger chunks if you didn't chop them before this point.
3. Add the spinach and stir until wilted.
4. Season with salt and pepper to your taste.
5. Whisk eggs, cream, cheese, red pepper, and cajun seasoning together until well beaten.
6. Push the squash and spinach mixture more towards the center of the pan, and pour in the egg mixture.
7. Lift, push, and scramble the mixture in the pan to get it all cooked. 
8. This will be ready when eggs are cooked to your liking and everything is hot.

Serves 1 to 2 depending on how hungry you are and if you want to share!

Stuffed One & Eight Ball Squash

She Cooks, He Cleans posted this excellent recipe for stuffed squash that they got from Sara at Culinerapy.  Like SCHC, I had to link to the touching tribute to Uncle Bob.  Please take a moment and go read it.  I don't know Sara or her uncle, but after that post I felt like I was right there with her growing up with him.  I teared up because her post made me think of the special people in my life that I have lost whom have influenced my cooking.  While did alter the recipe slightly from what was posted by SCHC and Sara, I thought about Uncle Bob's tribute while making it.  I hope he would find this variation of his dish acceptable.

Stuffed One & Eight Ball Squash

Ingredients:

• 2 One and Eight Ball Squash, medium to medium large size (a large zucchini can also be used)
• 2 stalks (green and white) green onion - chopped
• 3 cloves garlic - minced
• 2 tbsp olive oil
• 1 tbsp butter
• 8 oz fresh baby spinach 
• 1/2 cup chopped walnuts
• 1/2 cup dried cranberries
• 1/3 cup Parmesan cheese (plus some for the topping) 
• 3 tbsp Mexican Crema (sour cream can be used, but the crema has a richer flavor)
• 1 egg - well beaten
• Salt and pepper to taste
• A few tablespoons of bread crumbs for topping
• 1 tbsp garam masala (optional, but gives it a great flavor and smell)

Directions:

1. Pre-heat the oven to 375 degrees F.
2. Spray a small baking dish (a 8x8 casserole works fine) with oil and put to the side.
3. Wash and dry squash, then slice in half horizontally. Cut the stem area off, and also cut a bit of the bottom off on the other half.  This will make sure both are able to stand up without falling over.
4. Scoop out the pulpy parts and store them in a covered container in the refrigerator. Do not throw these away! We will use this in a recipe tomorrow! :)
5. Lightly coat the insides and rim of the hollowed out squash halves with olive oil.  Season with salt and pepper.
6. Place the squash in the oiled dish, and bake for 20 minutes or until the squash is starting to get tender.
7. While the squash is in the oven, warm a pan on medium low heat with the oil and butter. 
8. When the butter is melted, add the green onion and garlic.  Saute until garlic starts to turn golden and onion is soft.
9. Slowly add handfuls of spinach and stir until the spinach is wilted.
10. Add salt, pepper, and garam masala.
11. When all spinach is wilted, add the cranberries and walnuts. Stir until mixed, remove the pan from the heat, and allow the cranberries to plump slightly.
12. The squash is probably done by now, and probably was done before we got to this step. Be sure to remove it from the oven when the time is up, and let it cool for a bit.  Using tongs, empty out any excess liquid that may have accumulated in the squash cups.
13. Empty the filling into a bowl and add the Parmesan cheese, egg, and crema.  "Stir it all madly."
14. Carefully spoon the mixture into the squash cups, and add a bit more Parmesan cheese and bread crumbs as topping.
15. Bake for 15 minutes or until tops are browned slightly and squash is tender without being mushy.
16. Serve warm or at room temperature.  It will be great either way!

Serves 2 (two squash halves each if using the ball squash)