Guest month continues with NoxRox, a follower and master cook. I have one more guest lined up then I am on my own again. As an aside, I am really enjoying using fall vegetables in my cooking these days. Lots of squash, brussel sprouts, and pears. All delicious.
Nox Rox -
So easy, and so good! Cut the butternut squash in half. Put some oil on a baking sheet and put the squash face down in the oil. Bake for about an hour and a half at anywhere between 425-450. The squash should be nice and soft when you it is done.
Chop up some garlic, onions, shallots, or whatever else might taste good and brown a little bit in a pot with some butter or oil.
Scoop out the squash into the same pot with the onions along with some vegetable stock. I used a cup and a half, but use more or less depending on the amount of squash and your desired consistency. Let the whole mixture come to a boil. Turn off the burner and put the whole thing in a blender.
Puree the soup until the desired consistency - about thirty seconds. Put it back in the pot to keep it warm.
Serve as is or add spice to taste. I like mine with a little Greek yogurt in it - Delicious!
Friday, November 6, 2009
Guest blogger month is almost over. I have one more guess blogger lined up, and one more recipe from Mr. Boy.
Mr. Boy again, this time with a side dish/dessert. It's an acorn squash and apple salad.
Brown Sugar/Maple Syrup
Dash of salt
Peeling the acorn squash can be a pain, but if you boil it for about 15 minutes then you can just peel the skin right off with your fingers (cool it first). Then cut it in half, scoop out the seeds, and then cut it into one inch chunks. Core and cut the apple into one inch chunks as well. Roughly chop the walnuts and throw them into the mix, then sprinkle on cinnamon, and brown sugar. If you don't have brown sugar, maple syrup works just as well. Don't go overboard on the cinnamon because it's so strong, but a liberal dose of brown sugar/maple syrup will make it nice and sweet. Sprinkle on salt to taste and add a few small dollops of butter to melt in when you cook it.
You can either bake it in the oven 350 degrees for about an hour, or put it in the microwave for 7 minutes, stir it, and cook it for seven minutes more. Serve hot.
Monday, November 2, 2009
I found a guest blogger more from my heart. If Mr. Solo was the white collar, Mr. Boy is definitely the blue collar chef. The bottom line is he gets it done. Enjoy his first meal, cooked from vegetables that he picked with his own hands.
Mr. Boy's eggplant parm:
I like to keep recipes short and sweet. It shouldn't take much longer to cook it than it does to eat it.
Seasoning (Garlic powder, onion powder, oregano, etc.)
This is pretty much an eggplant casserole. Working as a sharecropper on a CSA farm, I have to find ways to make otherwise inedible food palatable, and voila! Turns out you can eat eggplant after all.
Preheat oven to 300 degrees.
Beat the eggs together in a bowl, and on a plate mix the bread crumbs with your seasonings. Cut the eggplant into thin slices and dip them in the egg batter, then coat each side with the seasoned bread crumbs. You'll want to bake the eggplant first to make it nice and crispy, so lay the slices out on cookie sheets and drizzle olive oil over them. Then put them in the oven and bake them on each side for about five minutes.
Once both sides are baked, turn the oven up to 400 degrees and make the casserole while the oven is heating up. This is simply layering the eggplant, tomato sauce, and cheese. Start by covering the bottom of the dish with the breaded eggplant, then cover that thinly with tomato sauce, then cover that with cheese, then cover that with eggplant, that with tomato sauce, that with cheese, etc. until all your eggplant is used up. It can be two layers, three layers, really it just depends on how much eggplant you have and how deep your dish is. Bake that for 20 minutes or until the cheese is nice and melted.