Category Archives: Side dishes

Acorn Squash with Kale and Pecans

Posted on April 28, 2013 by | 4 Comments

Roasted Acorn Squash with Kale and Pecans from She Cooks, He Cleans

We’re starting a new venture with community-supported agriculture this year, and we’re signed up with Rise ‘n Shine Organic Farm.  Two weeks into it now, we’ve racked up plenty of good things  – lettuce, kale, radishes, swiss chard, carrots  -  and also supplements of local honey, pecans, and grits since the growing season here is off to a slow start.  Rise ‘n Shine Farm still has shares open, so if you’re in the Atlanta area or in North Georgia, please go to their website (here) and consider supporting local agriculture!

The kale we received so far is far more tender than what’s in the grocery store, probably because it is early and this is young kale.  It took no effort to wilt it in the saute pan.  The kale with the sweet squash was a nice combination, with a little acidity added from the balsamic vinegar to boost the flavors.  The only other addition I’d like to make is to add some bacon – but alas, I was out!

I didn’t really measure anything, so the amounts are approximates.  This can easily be made into a vegetarian entree, with coconut oil instead of butter or bacon fat.  If acorn squash are out of season, the kale and pecans would also be delicious with a baked sweet potato.

Ingredients (for 2 servings):

  • One acorn squash, split lengthwise, seeds removed
  • 12 kale leaves, washed
  • 1 shallot, finely chopped (or about 1/3 cup sweet onion)
  • 1 to 2 tablespoons oil of choice (I used bacon fat and butter.  EVOO and coconut oil are also good choices.)
  • ~1/2 cup pecan halves
  • balsamic vinegar
  • butter or coconut oil for squash
  • kosher salt and pepper, to taste

Preheat the oven to 4ooF.  Oil a shallow roasting pan and the inside surface of the squash; place the squash cut-side down in the pan.  Roast for 25-30 minutes at 400F, remove from oven, and flip the squash over.  Season the squash lightly with salt and pepper.  Place a dollop of butter or coconut oil in the bowl of the squash (about 1 tablespoon) with a splash of balsamic vinegar.  With a pastry brush, spread the butter/vinegar mixture over the edges and inside of the squash.  Return to oven and roast for an additional 20 minutes, or until the squash is very tender.

While the squash is cooking, remove the tough spines/stem from the kale. (Fold the leaf in half lengthwise, then use a knife to cut the thick part of the spine away from the leaf.)  Stack the leaves together, roll them slightly, and slice the leaves crosswise into slender strips.

Heat 1 to 2 tablespoons of oil in a saute pan over medium high heat.  Add the shallot and cook briefly (about 1 minute).  Add the kale and pecans, and stir/toss in the pan with the shallots over the heat until the kale is wilted and tender.  Splash with a little balsamic vinegar, and season with salt and pepper to taste.  If the taste is a little too acidic or bitter, sprinkle with a little raw sugar.  Stir well to mix, and set aside until the squash is done.

When squash is tender, fill the squash cavity with the kale mixture.  Serve hot and enjoy!

gjonesMusic fans around the world- and here at SCHC- felt the loss with the passing of the great George Jones. Called the greatest country singer of all time, you won’t get any argument from me on that score. This retrospective, 50 Years of Hits shares some great moments in Jones’ career, from the early rockabilly sides such as “White Lightning” to the classics of the the ’60s and beyond. Goodbye, George.

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Smoky Macaroni and Cheese with Bacon Topping

Posted on March 23, 2013 by | 6 Comments

Adapted from and Inspired by Bakeaholic Mama

Mac n Cheese with Bacon Topping from She Cooks, He Cleans

I recognize that I use every excuse in the book to eat anything dripping with cheese and/or bacon….but this time I really needed some comfort food.  If any of you have ever had a pinched nerve in your back, you know what I’m saying.  Ouch!  Although I was unable to bend over, Mr. He Cleans was there to get pots and pans out of the cabinet and to shuffle casseroles in and out of the oven – still while providing great music and keeping my (medicinal) wine glass filled.  He does it all!

I saw this recipe on Pinterest and started drooling.  To better describe it, I renamed it OMGBBQMACNCHEESEBACON.  I modified it for the ingredients I had on hand, and served it with barbeque chicken off the grill, instead of putting the chicken in the dish.  It was freaking awesome.  My back felt SO much better – although I’m not sure how much that was due to the wine and not the oooey-gooey cheesy macaroni and bacon.  Does it really matter?

Ingredients:

  • 12 ounce box gluten-free pasta (Jovial GF pasta is excellent)
  • 6 slices crispy, cooked bacon, crumbled
  • 1 tablespoon bacon drippings, reserved from cooking bacon
  • 2 tablespoons butter (preferably pastured)
  • 2 tablespoons rice flour (or other gluten-free flour, to thicken)
  • 2 cups half and half
  • about 6 ounces gruyere, grated (2 cups, loosely packed)
  • about 4 ounces cheddar or smoked cheddar, grated (1 cup, loosely packed)
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 teaspoon Spanish hot smoked paprika
  • freshly ground black pepper

Cook the pasta in boiling water, for just less of the time recommended on pasta’s directions.  You want it to be slightly underdone, with a little firmness to the bite.  Set aside.

Lightly butter a casserole dish.  Preheat oven to 350F.

In a medium-sized saucepan over medium heat, melt the butter with the tablespoon of reserved bacon drippings.  Whisk in the flour until well-blended, and cook for about a minute, stirring constantly. Whisk in the half and half, breaking up any clumps.  Continue to cook at a simmer, stirring, until the mixture thickens up to a gravy consistency.  Remove from heat and stir in the cheeses until everything is melted and smooth.  (Do not heat to a boil once cheese is added – it may separate.)

Stir in the cooked pasta until well combined.  (Mine was a little thick – I added a bit more half and half here to help it mix together.)  Pour into the buttered casserole dish.  Top with the crumbled bacon.

Bake for 15 minutes, covered with a lid or foil.  Remove the cover, and bake for another 10-15 minutes until it is bubbly.  Remove from oven and let it sit a few minutes so you don’t hurt yourself with hot cheese in your mouth.  Enjoy!

Mac n Cheese with Bacon Topping from SheCooks, He Cleans

These are leftovers – the original casserole was covered with bacon!

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nightProud to serve She Cooks! Glad you’re feeling better! Today’s music will make anyone feel better. Roots singer/songwriter Tift Merritt has joined up with classical pianist Simone Dinnerstein on Night, and it’s one of the most intriguing and beautiful pieces of music I’ve heard in a long time. Finding common ground in the works of Billie Holiday, Bach and Brad Mehldau among others, the result is ethereal and emotional. Merritt’s voice and guitar coupled with Dinnerstein’s piano create a sound that is haunting and timeless. Fans of Joni Mitchell, Leonard Cohen and especially the late, great Nina Simone should give this a listen. An early contender for album of the year.

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Smashed Red Potatoes with Garlic and Rosemary

Posted on February 18, 2013 by | 10 Comments

Inspired by Love That Food

smashed potatoes

It’s vacation time, and you gotta indulge.  Since white potatoes are not normally in our diet, when we have them we want them to be extra-special.  This recipe for “smashed” potatoes is like the bridge between roasted and mashed – they are boiled until tender, then flattened and crushed so the creamy insides are exposed to soak up plenty of garlic butter, and finally roasted (with a sprinkling of rosemary) until crispy around the edges.  Yeah, I thought it sounded good too.

We served these potatoes with pan-seared beef tenderloin steaks, but the possibilities are endless.

Ingredients:

  • 10 small red-skinned potatoes
  • 2 tablespoons butter (from pastured cows)
  • splash of extra-virgin olive oil (EVOO)
  • 3 cloves garlic, chopped fine
  • ~1 tablespoon fresh rosemary leaves, chopped
  • kosher salt and freshly ground pepper, to taste

In a saucepan, cover the potatoes with water and bring to a boil.  Boil for about 20 minutes, or until the potatoes are tender (easily pieced with a fork).  Drain potatoes and allow to cool enough to handle.

Preheat oven to 400F and lightly oil a baking dish that will hold the potatoes in one layer.

Over medium heat in a small pan, melt the butter with a splash of EVOO.  Add the garlic to the butter, swirl it around, and allow to simmer for a minute, taking care not to brown the garlic.  Remove from heat and allow the garlic and butter to join together in heavenly flavors.

In the meantime, using a metal spatula and a flat surface, smash the potatoes until they resemble small broken cookies.  (I tried using a potato masher, but the potatoes kept getting stuck in it.  It is better to have the potato in more-or-less one piece after being smashed.)  Transfer the smashed potato to the baking dish.  Repeat for all the potatoes.

Pour the garlic butter evenly all over the smashed potatoes.  Season with salt and pepper, and sprinkle with the rosemary.  Place in the oven for 10-15 minutes until the potatoes are starting to crisp and brown. (Keep an eye out for the garlic so it does not burn.  Burned garlic = yuck.)

Serve hot and enjoy!

steak avocado and potatoes

shannonOne of my favorite things to do is finding music in consignment stores, junk shops, you name it. Generally you can pick it up pretty cheap, so you might take a listen to something you wouldn’t pay top dollar for. Well, I lucked out here in Santa Fe- 5 CDs for $5! First up is guitarist Preston Shannon with Goin’ Back To Memphis. This is gritty soul/blues with a Bobby Bland/Robert Cray sorta sound, very much recommended.

You can’t do wrong picked up Emmylou Harris, no matter what. So getting the out of print Spyboy – for a buck- was a steal! Emmylou live, with Buddy Miller on spyboyguitar, this is a remarkable show. From past favorites such as “Love Hurts” to “Tulsa Queen”, Harris is incredible. We’re going to see her in a few months with Rodney Crowell and Richard Thompson…hope it’s as good as this!

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Zucchini Noodles with Beurre Blanc Sauce

Posted on February 2, 2013 by | Leave a comment

Zucchini beurre blanc

Who’s a fool for sauce?  I don’t know about you, but if there’s a sauce or condiment I can drench my food with, I will do it.  My husband, not so much.  Not too long ago, I made some salmon patties and asparagus – and on a whim, whipped up a quick lemon-butter sauce to drizzle over everything.  Much to my surprise, James really liked the sauce.  While he usually puts a spoonful of the stuff off to the side on his plate (mostly to placate me), he actually added more sauce to his plate – on his food!  I knew sauce would win him over one day.

While there are some crab cakes on that plate in the photo, this post is all about the zucchini and beurre blanc sauce.  Despite the elegant French name (translated as “white butter”), this is a very basic and easy sauce to make.  I have written about the zucchini previously, in this post.  I use a Kuhn Rikon Julienne Peeler to quickly turn whole zucchini into ribbons – it couldn’t be more simple.  If you don’t have a julienne peeler, you can make thicker ribbons with a regular vegetable peeler, or you can cut it into matchsticks with a knife.

I added a little cream to the beurre blanc, because I like cream and it helps to stabilize the sauce, but it can be made without it.

Ingredients (2 servings):

  • 2 or 3 zucchini (depending on size)
  • 1 small shallot, minced (2-3 tablespoons)
  • 1/2 cup white wine
  • Juice of 1 lemon
  • 1/2 teaspoon salt
  • dash of Worcestershire sauce
  • 1/4 cup heavy cream
  • 3-4 tablespoons butter (from pastured cows)

Julienne the zucchini.  Set up a steaming basket over simmering water, and steam the zucchini for about 5 minutes or until just tender.  Drain in a colander and press out as much moisture as possible with paper towels.  Set aside.

In a saute pan over medium to medium-high heat, bring the wine, lemon juice, shallots, Worcestershire sauce, and salt to a low boil.  Boil until the liquid is reduced to almost a syrup, in a thin layer in the pan (approximately 1/4 cup).  Stir in the cream, bring it to a simmer, then remove from heat.  Quickly whisk in the butter, 1 tablespoon at a time, until the sauce is emulsified and silky.  (Keeping the sauce over heat after adding butter may cause it to separate.)

At this point, the sauce can be strained, but it is not necessary for this particular recipe since we are mixing it with the zucchini noodles.

Toss in the zucchini noodles and stir until the noodles are well-coated in sauce.  Serve hot – and enjoy!  The buttery-lemon flavor complements seafood and chicken, as well as many vegetables.

You mean there’s other sauce than BBQ? In this case, yes! Great stuff indeed, as is our musical menu. Get Up!  featuring Ben Harper and Charlie Musselwhite. This is a brand new release, and all ready it’s be dubbed a years best. How could you go wrong, with the songs and wicked slide guitar of Harper with the growling harmonica of Musselwhite adding a saucy (HA!) touch? From Delta getblues to Zepequese stomps, this is a high mark of both men’s careers.

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Seared Tuna Steaks with Spicy No-Carb “Miracle” Noodles

Posted on January 19, 2013 by | 9 Comments

Miracle noodles and Seared Tuna

Last week a wise reader alerted me to a zero carb, low-calorie noodle called “Shirataki de Konjac” – well, that’s what they are called in France.  (Thanks, Donna!)  I did a little research and found that shirataki are are thin, translucent, gelatinous noodles made from the konjac yam (also known as elephant yam or devil’s tongue yam).  This noodle is made mainly of soluble vegetable fiber, which has the health benefit of slowing digestion, and therefore slowing the adsorption of glucose and allowing more nutrients to be adsorbed.

I’ve never seen them in the grocery stores I frequent, although there are plentiful Asian markets that likely carry these noodles.  However I did find them on Amazon- accompanied with mostly positive reviews, but plenty of reviews attesting to a funky odor and rubbery texture.

Not to be easily dissuaded in my quest for a decent, low-carb noodle, I ordered a six-pack of “Miracle Noodle Shirataki Angel Hair Pasta”.  These noodles come in a plastic (BPA-free) pouch, suspended in liquid.  They store at room temperature and unopened, have a 6-month shelf life.  I was repeatedly warned that they “smell”, so when I opened the package I expected a blast of noxiousness.  Truth is, they do have a fishy odor, but it is no worse than a  whiff of fish sauce.  Per the package directions, I thoroughly rinsed the noodles with cold water, then put them in a pan of boiling water for 1 minute.  There was no longer any smell, and when I tasted a noodle, it really had no taste.

Next step, I drained the noodles and dried them off with paper towels.  They are rather bouncy in consistency at this point, quivering like a bowl of jelly when you touch them.  Reviewers on Amazon suggested cutting the noodles up a bit with kitchen shears, so they would be easier to stir fry, so I clipped them up a little.

Miracle noodles in wokTime to cook!  I stir-fried some broccoli for a minute, then added the noodles and spicy sauce to the wok and tossed it for 2-3 minutes until the noodles were well-coated in the sauce.  The noodles really soaked up the sauce and transformed from colorless and translucent to something resembling traditional noodles.

While the texture of the finished product is still a little “bouncy”, I would NOT describe it as rubbery or unpleasant.  I thought they were tender, but still had a little bite to them that was not much different than al dente pasta.  We each ate approximately one 7-ounce bag of Miracle Noodles – there were no leftovers!  Some people report digestive discomfort, possibly due to the fiber, but neither of us has had any complaints.

I’m looking forward to eating more of these noodles to satisfy my pasta cravings.  They are not recommended for tomato-based sauces – as they adsorb the water and not the flavor.  However I think they will be great with any oil-based sauce (pesto!) and for Asian dishes.  I’ll keep you informed!

For more health benefits, check out Miracle Noodle’s website.  They also have recipes and other varieties of pasta.  Here’s my recipe for a quick and healthy, low-carb dinner with seared tuna.  Enjoy!

Ingredients (Serves 2):

  • 2 7-ounce packages of Miracle Noodle Pasta (Angel Hair)
  • 2 6-8-ounce tuna steaks (about 1 inch thick)
  • 1/4 cup gluten-free tamari or coconut aminos
  • 1 tablespoon sesame oil
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon honey (optional)
  • 2 cups broccoli florets, in bite-sized pieces
  • Oil suitable for high heat cooking (i.e. coconut, grapeseed)
  • 1 batch of Spicy Almond Butter Sauce (can be made up to a week ahead and kept refrigerated)
  • 2 tablespoons sesame seeds, toasted, for garnish

Prepare the Spicy Almond Butter Sauce (almond butter with tamari, Sriracha, sesame oil, honey, ginger, fish sauce, and lime juice) following the instructions in the link .  Set aside.

Whisk together the tamari, sesame oil, rice wine vinegar, and honey.  (The honey is optional, but I like a little sugar in the marinade to help make a nice sear on the fish.)  Marinate the tuna steaks in the tamari mixture for 30 minutes to 1 hour before cooking.

Blanch the broccoli in boiling water for about 1 minute.  Remove and drain.  Set aside.  (Note:  I used the same water to first blanch the broccoli – removing the broccoli with a slotted spoon to a colander – then for cooking the noodles.  It saves a little time.)

Open the Miracle Noodles and drain into a colander.  Rinse thoroughly with cold water for a couple of minutes.  Bring a pan of water to a boil, then add the noodles to the boiling water for 1 minute.  Drain into a colander.  When the noodles are cool enough to handle, dry them on paper towels, squeezing to remove as much moisture as possible.  Cut the noodles up some with kitchen shears.

Heat a wok over medium-high heat with about 1 tablespoon of oil.  Add the broccoli and stir-fry until crisp tender (not limp), about 1 minute.  Add the noodles and about 1/2 cup of sauce, and toss for 2 or 3 minutes until the noodles and broccoli are well-coated in sauce.  (I also added a little bit of the tuna marinade to the wok to help incorporate the sauce.)  Set aside.

In a heavy-bottomed skillet, heat about 1 tablespoon of oil over medium-high heat.  Allow to become very hot, but not to the smoking point.  Place the tuna steaks in the skillet and cook for no more than 2 minutes on each side. (Watch for splattering when you first add the steaks.) Just before the steaks are done, add the remaining marinade to the pan and turn them quickly in the marinade to coat.  Remove the steaks from the pan immediately to prevent overcooking (steaks should be seared on the outside, but nice and red in the center).

Serve the tuna with the spicy noodles, sprinkled with toasted sesame seeds.

Jim Dickinson was one of American music’s greatest, if criminally unsung deadheroes. A brilliant musician (that’s him on the piano on the Stones “Wild Horses”), legendary producer of such seminal records as Big Star’s Third, the Replacements Pleased to Meet Me and father to Cody and Luther Dickinson. He released several great albums on his own such as I’m Just Dead I’m Not Gone, released after his death in 2009. Recorded with his sons band- the North Mississippi All Stars, it’s a rowdy romp thru the sounds of the south.

Killers From Space from 2007 finds Dickinson with another wide-ranging jldalbum, from the classic “Nature Boy” to Doug Sahm’s “Texas Me”. You owe it to yourself to discover this legend of the southern sound!

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Posted in Entrees, Product Review, Seafood, Side dishes

Cranberry-Cherry Bourbon Compote

Posted on November 21, 2012 by | Leave a comment

Cranberry sauce isn’t everyone’s favorite, but I personally have a deep abiding love for the stuff and can’t imagine a Thanksgiving table without it.  I usually try a new recipe every year – there’s just so much you can do with it – but this recipe must might end up as a perennial favorite.  Where could you possibly go wrong by adding bourbon and cherries to anything?

We are having a small Thanksgiving gathering, so I only made about 2 cups of this compote.  Since I made it a few days ahead of time, it has been a struggle not to just eat it with a spoon.  I advise doubling this recipe so you will be assured to have enough to last until Turkey Day, and hopefully beyond.

Ingredients:

  • 1/2 cup coconut palm sugar
  • 1/2 cup water
  • 1/4 cup bourbon
  • 1/2 cup dried tart cherries
  • 1/2 package fresh cranberries (6 ounces)
  • 1/3 cup walnuts, toasted and chopped
  • 1/2 to 1 teaspoon orange zest
  • 1-2 teaspoons bourbon or Grand Marnier, optional, before serving

Combine sugar, water, and bourbon in a small saucepan; bring to a boil.  Add the dried cherries and cook for 1-2 minutes.  Add the cranberries and simmer for 15-20 minutes, until the cranberries have burst.  (I used a wooden spoon to mash the stubborn cranberries into submission.)  Remove from heat.

Stir in the chopped, toasted walnuts and orange zest.  Chill.  The flavors will meld together over time, so try to make this a few days ahead.

To serve, bring to room temperature.  Stir in additional bourbon or Grand Marnier, to taste, if you wish.  Enjoy!

Yum! Our favorite holiday…and you can see why! There’s not a lot of Thanksgiving music about, so we’ll say thanks for the great Howlin’ Wolf! First up is Live & Cookin at Alice’s Revisited featuring Wolf with the great Hubert Sumlin and Sunnyland Slim. Hypnotic slow blues, with a band that sounds like they’ve had a few…great stuff!

Next up is Wolf with a few fans in London- such as Eric Clapton, Bill Wyman and Steve Winwood on The London Howlin Wolf Sessions. Wolf suffers no fools on this hit-filled session, and they rise to the occasion.

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Roasted Kabocha Orange Squash

Posted on November 10, 2012 by | 4 Comments

So…I think there was something big going on in the last week and I never got around to posting about this delicious squash.  Something about an election?  Thank goodness that’s over!

Last year I “discovered” delicata squash and I’ve been keeping an eye out for it at the market, but no luck so far.  Time for a new discovery; the squash display was full of unfamiliar lumpy-bumpy orbs that I had no clue about.  I picked out a pretty orange specimen for my experiment.  It was labeled “Kabocha” and came from New Sprout organic farms in North Carolina, only a few hours away.  Kabocha squash are a Japanese variety of winter squash, and according to Wikipedia, are revered in some cultures as an aphrodisiac.  (I will not comment on those properties.)  It is also called a Japanese pumpkin.  Most often the kabocha in the market are green-skinned, but when fully ripened they transform to an orange color.  They are fairly good-sized too, as you can see from the photo below.

I did my research, of course, to see how to best approach the squash.  This squash has a thin skin, compared to other winter squash, and doesn’t always require peeling.  However this one had some barnacle-like attachments, so I thought it best to get rid of them.  Like most winter squash, it take some effort and muscle to make that first cut into the squash – this is made easier if you first trim off the stem end.

Remove the outer layer with a peeler, then split the squash and scoop out the seeds.  Next, just slice it up and toss those slices with a little oil, salt and pepper.  If you want to get fancy, you could add some other spices as you see fit, but the basic salt and pepper is simple and delicious.  Roast the squash slices at 400F for 20-30 minutes, until they are soft and tender.  This squash is very sweet – sort of a cross between sweet potato and butternut squash  – and  I like it when the edges are a little browned and caramelized with the natural sugars.

That’s all there is to it!  I look forward to trying this new-found squash in soups and other recipes.  Enjoy!

Two new releases today. First off, the late, great Bert Jansch with Heartbreak. Jansch, who passed away last year, was a wonderfully inventive guitarist, first with Pentangle and then solo. Much like other British folk-centered guitarists such as Richard Thompson and John Renbourn, Jansch was equally moving and passionate on this 1980s release. This reissue also contains him live at McCabes Guitar Shop, where even solo he dazzles. He’ll be missed.

Next is Magico: Carta De Amor. “Magico” was a world music/jazz supergroup featuring American Charlie Haden on bass, Norwegian saxophonist Jan Garbarek and Brazilian guitarist-pianist Egberto Gismonti on a live concert from 1981. This is a subtle and deep record, full of imagination and prowess.

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Sunny Summer Squash Casserole

Posted on August 23, 2012 by | 3 Comments

Summer is finally starting to wind down, and thank goodness for that!  I have to apologize for neglecting the blog for so long.  For the most part, cooking this summer has been mostly repeats of favorites, coupled with a lack of enthusiasm for standing in a hot kitchen.  Even grilling has gone by the wayside, since stepping outside into the oppressive heat and humidity while fending off swarms of blood-sucking mosquitoes is not enjoyable.  However the last few days have started off, at least, as blessedly cool and less humid…just the touch of the coming autumn weather that I needed to get some energy back!

Gluten and Soy Free!

I’ve had this recipe for squash casserole since the early 80′s, when it was passed around from co-workers at UNC-Hospitals.  It’s another dish that falls in the “comfort food” zone, and typical of many casseroles, it contains a can of condensed cream of chicken soup.  I haven’t used this recipe in ages, because Campbell’s soups are not on our list of foods that are good for you.  There is the gluten issue, as well as preservatives, and artificial colors and flavorings.  I could, of course, make my own cream of chicken soup from scratch, but that just seems like too much work for one ingredient in a casserole. Then I spotted something different in the soup aisle – Pacific Natural Foods Organic Cream Of Chicken Condensed Soup.  It doesn’t mention it on the front of the box, but this soup is also gluten-free and soy-free, as well as being USDA Organic.  I picked up a couple to see how they would adapt in casseroles.

Upon opening the box (which does not even require scissors due to a handy tab), the first sight of the soup is not that good.  Its consistency is kind of jelly-like, but to be fair, Campbell’s condensed soups aren’t much to look at either.  Getting beyond that, when it is mixed in with the other ingredients and baked, the results were perfect!  I didn’t try it on its own as a soup, but I can certainly recommend it for anyone that wants a healthier option for condensed soup.  Here are the ingredients listed on the box:

organic chicken broth
organic creme fraiche
organic rice starch
organic cooked chicken
organic rice flour
sea salts
organic chicken fat
organic garlic powder
organic onion powder

Back to the squash – I adapted the original recipe to reduce the amount of bread crumbs (it originally used packaged “stuffing”), to take out the gluten, and to add some seasonings for taste.  I especially like the raw shredded carrots in this recipe, since they add so much color and texture to the finished casserole.  I usually made this with yellow, crookneck squash, but used zucchini this time. This dish is great with roasted meats, and also would be good on a holiday table.

Ingredients:

  • 4 cups squash, cut into large dice
  • 1 sweet onion, chopped
  • 2 tablespoons butter (preferably grass-fed)
  • 2 cups shredded carrots (~2 large or 3 medium-sized carrots)
  • 1 12-ounce box condensed soup (cream of chicken, celery, or mushroom)
  • 1/2 cup sour cream
  • 1/2 cup gluten-free bread crumbs (make your own gluten- and grain-free bread or muffins, if possible)
  • 1/3 cup Parmesan cheese
  • 1 egg, lightly beaten
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon Ratatouille Seasoning (or seasoning blend of choice)
  • 1/2 teaspoon kosher salt, or to taste
  • freshly ground pepper, to taste
  • a few dashes of fish sauce (optional)
  • 1 cup gluten-free/grain-free bread crumbs (for topping – see above)
  • 2 tablespoons butter (for topping)

Preheat oven to 350F.  Lightly butter a 2.5 quart casserole dish.

In a large pot or Dutch oven, cook the squash in boiling water for 5-10 minutes (long enough for it to be tender, but not falling apart).  Drain squash into a colander; set aside.

Using the same (dry) pan, saute the onion in 2 tablespoons of butter until soft.

In a large bowl, mix together the well-drained squash, onion, carrots, condensed soup, sour cream , Parmesan cheese, egg, thyme, Ratatouille seasoning, fish sauce, salt, and pepper.  Taste and adjust seasoning, if needed.  Pour into the buttered casserole dish.

Using the same pan, again, melt 2 tablespoons of butter and mix with the remaining cup of bread crumbs.  Scatter evenly over the squash mixture in the casserole.

Bake, uncovered, for about 1 hour, until bubbly and hot throughout, and browned on top.  Serve hot.

So good to be back! Got a great selection today, a compilation of some of the nastiest, gritty funky stuff you’ll ever hear. It’s a new release from Light In The Attic called Country Funk 1969-75, and boy, it doesn’t lie in the title! From Link Wray doing “Fire And Brimstone” to the great Bobby Charles and “Street People”, this is a great look at folks that don’t get a lot of attention. Tony Joe White, Dale Hawkins, even Mac Davis with “Lucas Was a Redneck”, it don’t get much better than this. Get funky!

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Summer Squash Hummus (Bean-less, Gluten-free)

Posted on July 3, 2012 by | 2 Comments

I find myself with a surplus of white, patty pan squash.  I have roasted it, baked it in a casserole, and eaten it sliced and sauteed in butter.  It’s all good – but I know there are gardeners (and cooks) out there that are looking for more things to do with their bounty of summer squash.

I have seen recipes for raw zucchini hummus, so it only seemed logical that other varieties of summer squash might work just as well.  What do you know – the patty pan squash worked just great.  This recipe is especially good for people that like hummus but don’t tolerate bean dips well  – and of course it is handy for people following a low-carb diet or paleo / primal diet.  Just look at the carbs in a half cup of chickpeas (22.5) vs a half cup of summer squash (2.5).

Serve this with raw vegetables, gluten-free crackers, or even use it as a salad dressing.  You will need a food processor or a powerful blender to get a smooth texture. For this recipe, I used a good-sized patty pan squash that I somewhat peeled (it is hard to peel around all the curves on this space-ship shaped squash).  Don’t worry if you leave some peel on!  Also, since this squash was biggish, I cut it in half and scooped out the seeds and pulp, using only firm, white flesh for the hummus.

Ingredients:

  • 3 cups peeled, de-seeded and chopped summer squash (I used patty pan, but other varieties of summer squash can be used.)
  • 1/3 cup lemon or lime juice
  • 3 tablespoons good quality olive oil
  • 3 cloves garlic, minced
  • 1 1/2 teaspoons salt
  • 3/4 cup tahini
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 3 tablespoons almond flour (optional, for added texture)
  • a few shakes of smoked paprika
  • a few shakes of cayenne pepper

Add all the ingredients to the food processor except for the tahini.  Blend well, until smooth.  Add tahini and blend for several minutes until the hummus is very smooth, scraping down the sides occasionally.  Adjust seasoning, to taste.  I think that allowing it to mellow in the refrigerator for a while improves the texture and taste.  Serve drizzled with more olive oil or sprinkled with a little paprika.

Two from the incredible Albert King today, focusing on his great work in Memphis! First up, a new reissue of his classic ’70s album I’ll Play the Blues for You. Backed up by The Bar-Kays and the Memphis Horns, this is soulful blues that only Albert could play.

Born Under a Bad Sign has King recording with Booker T and the MGs, and the title track and “Crosscut Saw” became staples of Albert’s live set for years. A classic!

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Posted in Appetizers, Side dishes, Vegetarian

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Summer Squash Casserole with Tomatoes and Mozzarella

Posted on June 3, 2012 by | 8 Comments

Our good-gardener, neighbor Mike brought us some beautiful pattypan squash from his garden, and also a package of heirloom tomatoes that he had sun-dried and put up from another year’s bounty.  I’m so glad I live near a generous person with a green thumb!  Mike suggested cooking the squash in a tomato sauce with some cheese, in the style of Eggplant Parmesan.  I took his advice and came up with this squash casserole.

This recipe is very adaptable.  I added sausage, since I had some that needed cooking, but this would work fine as a vegetarian recipe without the sausage.

Pattypan Squash

Instead of pattypan squash, you could likely use any summer squash.

Pattypan squash are the scallop-edged summer squash that look like flying saucers.  These are the white variety, but they also may be green or yellow.  Despite their odd shape, they are easy to slice up and cook, like the other varieties of summer squash.

Ingredients:

  • 1/2 sweet onion, chopped
  • 1 tablespoon olive oil
  • 1/2 pound sausage – optional (I used bulk breakfast sausage, but sweet Italian sausages – without casing – would also be good)
  • 16 ounces crushed tomatoes
  • 2 pinches Ratatouille Seasoning, or herbs of choice
  • ~1/4 teaspoon crushed red pepper flakes
  • Kosher salt and freshly ground black pepper, to taste
  • 2 pattypan squash
  • ~1/3 cup julienned sun-dried tomatoes
  • 8 ounces fresh mozzarella cheese
  • ~1/2 cup freshly grated Parmesan cheese

In a large skillet or saute pan, heat the olive oil over medium-high heat.  Add the onion and cook until softened.  Add the sausage (if using); cook while breaking up the meat into small pieces with a wooden spoon until browned.  Pour off the excess fat from the pan. Add crushed tomatoes, herbs, and red pepper flakes.  Allow to simmer on low heat for 5-10 minutes.  Season with salt and pepper to taste.

Remove the stem ends from the squash, and slice in half (from stem end to bud).  Place sliced side down, then cut into ~3/8-inch slices.

Preheat oven to 350F.  Lightly oil a baking dish, then spread a scant layer of tomato sauce in the bottom of the dish.  Make one layer of sliced squash across the dish, using 1/2 of the squash slices.  Distribute the julienned sun-dried tomato on top of the squash layer.  Chop up the mozzarella cheese, and add 1/2 of the cheese.  Top the cheese with the remaining slices of squash.  Add the remaining tomato sauce, spreading it evenly across the squash.  Top with remaining mozzarella cheese and Parmesan cheese.

Cover tightly with foil, and bake for 60-70 minutes.  Uncover and check for doneness – it is done when the squash is tender and the sauce is bubbly.  If needed, cook for ~ 10 additional minutes to reduce liquid and/or brown the cheese topping.

One of our favorite musicians passed this week, Doc Watson. A wonderful guitarist, singer and historian, Doc brought the music of his North Carolina mountains to the world. He will be sorely missed. Here’s a few favorites. First off, Southbound his 1966 release with his son, Merle. Includes “Walk On Boy” and “Tennessee Stud”. Amazing stuff.

Secondly, Doc played all sorts of music, from fiddle tunes to jazz, but I love his blues. Here’s a good selection called Trouble in Mind. From “Little Sadie” to “Deep River Blues” (my all time favorite), Watson knew his way around the blues. Essential.

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Posted in Entrees, Pork, Side dishes, Vegetarian

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