Monthly Archives: November 2012

Acorn Squash Stuffed with Brown Rice Mushroom Pilaf

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Here is a vegetarian recipe for thanksgiving that is both easy to make AND a show stopper! With this baked acorn squash stuffed with brown rice mushroom pilaf, you won’t even miss the turkey. And you can easily make this dish the day before and just warm it in the microwave – so it’s a stress free thanksgiving main dish!

If you are making this dish ahead of time. Keep the baked squash and the pilaf separate. Heat them separately in the microwave and then spoon the pilaf into the squash just before serving.

Keep in mind that different brown rices need different amounts of water. And they may also have different cooking times. The 1 cup water and 50 minute cooking time I’ve given you is a guideline. So check the package instructions on your brown rice.

Mushrooms will let out water, so its important to cook them on high heat. I find that crimins dont let out as much water and recommend you use criminis if you can.

I love halloumi cheese and will find an excuse to put it in anything! But this recipe is stellar even without it, so leave out the halloumi if you wish. But if you do use the halloumi, keep in mind it’s a salty cheese – so add less salt to the rice to compensate.

Acorn Squash Stuffed with Brown Rice Mushroom Pilaf

serves 2

Ingredients
For the squash
1 acorn squash
For the Pilaf
1 1/2 tablespoons butter
½ a cinnamon stick
2 cloves, optional
5  oz (about 2 cups) chopped mushrooms – either white button, crimini or portobello.
2 cloves of garlic, minced
1 sprig of thyme
1/2 cup brown basmati or long grain brown rice
Salt
¼ scant cup cubed halloumi cheese, optional
1 tablespoon dried cranberries or raisin, optional

Method
Pre heat oven to 400f

  1. Cut the squash in half. Using a spoon, scrape out the membrane and seeds. Bake on a parchment lined baking sheet, cut side down, for about 30 minutes or till the squash is fork tender.
  2. When the squash is done, cut off the tips to that the squash sits up steadily.
  3. While squash is baking, work on the mushroom pilaf – heat butter in a large, deep skillet. Add cinnamon and cloves and let sizzle for 30 seconds.
  4. Toss in the mushrooms and cook undisturbed on medium-high heat, till the mushrooms brown.
  5. Then reduce heat to medium, add garlic, thyme, rice and salt. Stir for about 2 minutes.
  6. Pour 1 cups water and bring to a boil. Then reduce heat to low, cover the pan and simmer till the rice is done, about 50 minutes.
  7. When the rice is cooked (but shouldn’t be mushy), turn off the heat and let it sit covered for 10 minutes. Then fluff with a fork. Fish out and discard the cinnamon stick and cloves.
  8. Stir in halloumi cubes if using.
  9. Spoon the pilaf into the squash cavities.
  10. Sprinkle with dried cranberries or raisins, if using.

Butter Roasted Masala Potatoes – My Guest Post for Indian Simmer

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Baby potatoes + butter + curry powder = YUM, right?! Heres whats even better – this recipe is my guest post for the incredibly talented Prerna of Indian Simmer blog! Go over to her blog to see my recipe for these butter roasted masala potatoes. And make sure you hang around there and check out her mouth watering Indian recipes and gorgeous photography.

Prerna is a good friend, and I can tell you from first hand experience that her food is drool worthy! I still think of the rajma and paneer she fed me several months ago! For even more delicousness from Prerna, check out her brand new book, The Everything Indian Slow Cooker Cookbook

Ginger Soy Glazed Edamame Recipe

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This ginger soy glazed edamame is the best healthy snack you can make in 10 minutes! Its quick, its easy, and its vegan too. Tossing steamed edamame in the ginger soy glaze makes it more interesting, and more tasty of course, than plain old steamed edamame.

I always have frozen edamame in its shell on hand. You can also use shelled edamame, but I think sucking the beans out of the shells is half the fun!

The ginger soy glaze is super easy to make and insanely delicious. You may want to make a big batch and store it in a glass jar for future use! Just remember to cook the sauce/glaze on medium to low heat so that the sugar doesn’t burn. And use a non stick pan to make washing up easier.

Ginger Soy Glazed Edamame Recipe

Serves 1 as a snack

Ingredients
1 cup frozen edamame with shell
1 1/2 tablespoons brown sugar
2 tablespoons soy sauce
a pinch of crushed red chili fakes, optional
2 tablespoons water
1 teaspoon sesame oil (substitute with canola or vegetable oil)
1/4 teaspoon fresh grated ginger
¼ teaspoon fresh grated garlic

 
Method

  1. Cook the edamame according to package directions. Then pat it dry with a towel and set aside.
  2. Whisk the brown sugar, soy sauce and water in a small bowl and set aside.
  3. Place the sesame oil, ginger and garlic in a medium non-stick sauce pan on medium heat. Let it sizzle for about 30 seconds.
  4. Then add the brown sugar, soy sauce, chili fakes and water mix. Let the sauce bubble gently on medium to medium-low heat. Cook till the sauce thickens and reduces to about 2 tablespoons. This will take about 4 minutes. Stir the sauce frequently while cooking. Remember, the sugar in the sauce will burn easily; if you find this is happening, reduce the heat.
  5. When the sauce has thickened, add the steamed edamame and toss well. The sauce should be thick enough that it coats and sticks to the edamame. If you find the sauce is too watery, cook on medium heat till the sauce thickens and coats the edamame.
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