I have gotten a few comments that I don’t post like I used to about recipes and trials in the kitchen. I am sure you can understand that I don’t have the same kind of free time, and that cooking is often done in a hurry and eaten just as fast. I rarely get out the big camera to take 50 pictures of a plate of food and move it around our living room to try different backgrounds and angles of light.
However, since it sounds like you all used to like those posts, I’m going to try to post some recipes or at least links to recipes if I don’t create them myself. A lot of things I already posted about a year or two years ago, so I’ll just link back to those posts.
To start, over the weekend I made a pumpkin ginger loaf. I made the same one last year and the year before, but this time I didn’t add the pumpkin butter layer in the middle and on top. I just didn’t buy it this year to not have one more spread to use. I really like this recipe because of all the gingerbread-like spices and think it is pretty healthy. It is always popular around my house.
Next up is acorn squash. I try to make a squash once or twice each Fall/Winter season because I find them so seasonal and tasty and filling. However, they are very tough to cut! I make sure to only do it when someone is home to cut it for me. Ever tried a butternut squash? That is even more dangerous.
For this year’s acorn squash, I did the following:
Cut squash in half, spoon out seeds and strings
Cut a little off the stumps so it will sit in a pan with cut side up
Add a spoonful or so of butter/margarine, brown sugar and salt
Lay in a baking dish with a shallow layer of water and bake at 400* until fork tender, about 35-45 minutes
Add additional salt and brown sugar or maple syrup and enjoy!
If I planned a little better, you could stuff your squash with a grain like rice, quinoa, cranberries, nuts, etc. It was just me eating this, so I just had it as a side vegetable with an Amy’s frozen burrito and lettuce. Exciting when you eat alone!
On Monday night, I had an ambitious dinner planned for a weekday. I made a sausage stuffing that we liked last year. It took a while to chop veggies, which I did earlier in the afternoon, and then it took a while to saute them and cook the whole thing together. We probably didn’t bake it long enough because the bread wasn’t crispy, but we were hungry! Do this on a Sunday.
I served our stuffing (which is a heavy dish of sausage, veggies and sourdough bread) with cranberry sauce and lettuce. Lettuce because I didn’t have time for another dish but still wanted something green! And the stuffing had a lot of veggies.