Herbed Rice Stuffed Acorn Squash

This is another Elyssa original. The cupboard is pretty bare, so I had to get creative. Andrew wanted squash and quinoa salad. I didn't have quinoa, so I planned to substitute brown rice. Then I remembered what a pain peeling and cubing the acorn squash was, so I decided to just stuff it. It seemed too plain, so I spiced up the rice by adding dried herbs. You can add just about whatever suites you. I used oregano, basil and parsley, and threw in some garlic and onion powder. Feel free to use fresh herbs if you're feeling ambitious (as I clearly wasn't), it'll probably taste better anyways. Andrew topped his with honey lime sauce, and I ate mine with a mustard vinaigrette (I'll post the recipe below) I had left over from another dish. Both tasted great!

Herbed Rice Stuffed Acorn Squash

Serves 3

• 3 acorn squash
• Brown rice (2 servings)
• 3/4 tsp. dried parsley
• 3/4 tsp. dried oregano
• 3/4 tsp. dried basil
• 1/2 tsp. onion powder
• 1/2 tsp. garlic powder.
• 1/2 of a 15 oz. can of black beans, rinsed and drained.

1. Prepare the squash. Cut the little nib off the bottom to make a flat surface for the squash to sit on. Cut off a small piece of the top. With a knife, carve a hole in the top of the squash to expose the inner cavity with the seeds. Scrape out the seeds. 
2. Place the squash upside down in a baking tray with about 1/2 and inch of water. Bake in a 400º oven for 40 minutes, or until the squash is easily pierced with a fork.
3. Make the brown rice according to the package directions. Once the water boils, add the herbs and onion and garlic powders. 
4. Once the rice is cooked, stir in the black beans.
5. Stuff the rice mixture inside the squash.
6. Top with a sauce like honey lime sauce or mustard vinaigrette. 
7. Enjoy warm.

The squash with the bottom cut off upside down in a baking tray

The squash should look like the one to the right before going in the oven. The center squash still needs a hole in the top and its seeds removed.

Mustard Tarragon Vinaigrette 

• 3 Tbsp. minced shallots
• 3 Tbsp. dijon mustard
• 2 Tbsp. red wine vinegar
• 2 Tbsp. water
• 1 Tbsp. safflower oil
• 1 tsp. dried tarragon

1. Mix all the ingredients in a bowl and mix well.

I got this recipe from the food section of Huffington Post. I'm addicted to that site. If you see me glued to my iPhone I'm most likely scanning through articles. I get a lot of recipe inspiration that way! This vinaigrette has somewhat of a bite (must be the shallots), so use sparingly.

Mom's Veggie Stew

I can't take credit for this one since I've never made it myself, but my mom has on several occasions. Last night being the most recent. For years now the family has been gathering for dinner almost every Friday night. Mom usually does the cooking for my dad, three brothers, Grandpa, Uncle Mark and cousin Liam. It's always a vegetarian dish since Grandpa is a vegetarian, and has been since he boycotted the meat market in the 70's. This particular Friday night she made a vegan dish to accommodate Logan, and to support my dietary changes. She's always been a very obliging chef, especially during my vegetarian phase that lasted three years.

This vegetable stew recipe came from a cook book that my mom has had since the 70's. It's called Vegetarian Gothic, and is full of meat free recipes and sayings about peace, love and all that other cliche hippie stuff.
 

It's been so used that the cover is missing, it's torn into two sections, and the pages are splotched with mystery food stains, but it's still a great cook book. The page displaying the veggie stew recipe is discolored and so with so many stains, adding even more character to the book.

Like me, mom never follows recipes exactly. She used oil instead of butter to make it vegan. The rosemary was omitted. I'm all for rosemary, but there's a time and a place for everything, and that herb does not have a place in this stew. Tamari was replaced with soy sauce, it's less viscous and more salty cousin. The dish came out perfect. It was thick, hearty and had a creamy texture. I can't think of a better meal for a chilly, windy night. This will definitely be made again in my own kitchen. I borrowed the cook book, so you can look forward to other recipe inspirations from it. So for our sisters and brothers, we wish you much joy (with this recipe).

Mom's Veggie Stew

Serves 12

• 2 Tbsp. olive oil
• 1 large onion
• 2 green peppers, chopped
• 2 carrots, chopped
• 4 tomatoes, diced
• 1 sweet potato, cubed
• 2 yellow squash, chopped
• 2 cups brown rice
• 1 tsp. sea salt
• 1/2 tsp. pepper
• 1/4 cup soy sauce
• 4 cups water

Saute the onions and green pepper in oil in a large dutch oven until tender.

Add the rest of the ingredients and cover.

Bring to a boil.

Reduce heat and simmer for 45 minutes, until everything is tender.

Mmm Brussels Sprouts

While rummaging through the fridge I noticed that I had A LOT of brussels sprouts. They've been in there for awhile, and I wanted to use them all up. A resolution of mine is to reduce food waste, so they all needed to be used. I have a recipe for a brussels sprout casserole from Martha Stewart Living that bakes them in a béchamel sauce. As much as I love creamy, cheesy béchamel, another resolution is to eat less animal product. I googled brussels sprouts recipes, while trying my hardest to resist cheese cravings. I came across a recipe for a brussels sprout orzo salad. Orzo is not an ingredient in the pantry, but there is more brown rice than I know what to do with. I made a few other changes, including ingredients and cooking methods.

This dish, along with a creamy vinaigrette I made with it, were big hits. Andrew and Logan couldn't get enough of it. We ate it as a side dish with fish (so much for a vegan meal, but it looked so delicious in the seafood section at Stop and Shop!), but this could be eaten as a main course.

When I'm cooking it's very rare to see me with a measuring cup or spoons. I just don't have the patients, nor do I have a dishwasher. The less dishes I use, the better. I'll try to guess how much of each ingredient I used, but it's basically to taste.

By the way, I always thought it was brussel sprouts, not brussels sprouts. Who knew? Thanks spell check.

Brussels Sprouts and Brown Rice Casserole

Makes about 6 servings

• 1 butternut squash, peeled, seeded and diced
• 1.5 lbs. of brussels sprouts
• 1 15 oz. can of chickpeas, drained*
• 2 cloves of garlic, crushed
• 1 tsp. salt
• 2 tsp. cinnamon
• 2 tsp. nutmeg
• 2 Tbsp. honey
• 1/8 cup to 1/4 cup of olive oil
• Brown rice (enough for 6 servings

Preheat the oven to 400 degrees.

Cook rice according to package directions.

Mix remaining ingredients in a large bowl. Spread on a baking sheet and bake for 20 minutes.

Return mixture to the bowl and combine with the cooked rice.

Serve warm.

*note: I avoid canned food whenever possible to reduce BPA exposure, but canned organic Green Way chickpeas are what I had on hand. You can also use 1 cup of dry chick peas, soaked overnight.

Mustard Vinaigrette

• 4 Tbsp. ginger, chopped
• 4 garlic cloves, crushed
• 1/2 cup walnuts
• 2 Tbsp. honey
• 4 Tbsp. dijon mustard
• Juice of 2 limes
• 6 Tbsp. cider vinegar
• Dash of salt
• Dash of cayenne pepper
• 1/2 cup to 3/4 cup of olive oil

Pulse ginger, cloves and garlic in a blender.

Add the rest of the ingredients, ending by slowing adding the oil to achieve desired consistency.

Serve on top of the casserole.