Tag Archives: vegetarian

Squash Season

One thing I love about fall is the pretty little gourds that fill the farmer’s markets on Saturday mornings. About as diverse as the people who shop for them, I’ve always had an affinity for collecting the weird-looking ones each season. The gourds, not the weird people. Not that there’s anything wrong with weird people. I don’t think you should make it your mission to collect them though.

It wasn’t until a few years ago that I actually started cooking with these gourds. Growing up I was familiar with seeing things like summer squash and zucchini in dishes, but I never knew other types of squash could be so tasty.

Since I’m all about doing things fall even though it’s still 96 degrees outside this year, I decided to roast up a spaghetti squash the other night for dinner. I know what you’re thinking, no way is that going to take the place of the traditional pasta I know and love. And you would be right. The flavor is sweeter, the texture a little more, dare I say it, moist, and it’s a vegetable for goodness sake.

But isn’t it kind of cool that the weird-looking gourd you usually use to decorate your table each fall turns into these lookalike spaghetti noodles once it’s cooked? And that you can go for seconds or thirds without any guilt?

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Spaghetti Squash Spaghetti

  • 1 large spaghetti squash
  • 2 TBL olive oil
  • salt and pepper
  • 1-2 shallots, sliced
  • 1 C fresh tomato puree or paste
  • 1 clove garlic, minced
  • 3-4 white mushrooms, chopped
  • 1/2 C fresh tomatoes, chopped
  • 1 tsp oregano
  • 2 tsp red wine vinegar

Preheat oven to 450 degrees.

Slice squash in half and scoop out and discard seeds. Drizzle olive oil on the flesh sides of the squash and sprinkle with salt and pepper. Place flesh-side down on a foil-lined roasting pan. Roast for 30-40 minutes or until top of squash is soft to the touch.

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In a dutch oven, heat remaining olive oil over medium heat. Saute shallots until clear. Add garlic, mushrooms and chopped tomatoes. Add tomato paste and a little water if needed. Season with red wine vinegar, oregano, salt and pepper. Let simmer until sauce thickens.

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Scrape flesh of squash into bowl. Add sauce just before serving.

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It’s vegetarian, whole30 approved, healthy, and it tastes good. Can’t beat those odds.

 

Honey Cornbread Muffins

I learned an important lesson this week while making cornbread muffins.

Don’t over-think things. Simple is best.

Who says the best lessons aren’t learned while baking anyways?

A few weeks ago I made a cornbread crumb cake that was delicious albeit a little time-consuming.

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And yesterday I cooked up a batch of vegetarian chili and was looking for a quick corn muffin recipe to go along with it. Let’s avoid getting into the details as to why I felt the need to make chili when it was 96 degrees outside and focus on the fact I discovered a quick and simple corn muffin recipe in the process, shall we?

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I scanned several recipes, knowing I didn’t want to mess with anything vegan, jalapeno or healthy on this particular day when I settled on this one. Wouldn’t you know it turned out way better than my other more complicated attempts and it took half the time.

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Honey Cornbread Muffins

-adapted from The Neely’s via Food Network. Makes 6 muffins. Double recipe for 12. 

  • 1/2 C cornmeal
  • 1/2 C flour
  • 1/2 TBL baking powder
  • 1/4 C sugar
  • 1/2 tsp salt
  • 1/2 C milk
  • 1 egg
  • 1/4 stick butter, melted
  • 2 TBL cup honey

Preheat oven to 400 degrees.

In a large bowl, combine cornmeal, flour, baking powder, sugar and salt.

In a liquid measure, whisk melted butter, egg, milk and honey.

Add wet ingredients into wet and stir until just combined.

Fill silicone baking cups or paper-lined tins 3/4 of the way full.

Bake for 12-15 minutes or until a toothpick comes out clean.

Serve with butter or extra honey.

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Enjoy!