Tag Archives: fall

Recipe: Butternut Squash Gratin

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IMG_2368Now that fall is in full swing, it’s time for squash.  I had never made a recipe using whole squash before, and was nervous about breaking it down.  Luckily, I found pre–peeled butternut squash at the supermarket, but I know one day I’ll have to figure out how to break down squash.  I plan on using squash a lot this winter, so it’s inevitable that I’ll have to break it down at some point. For now, I like people to peel it for me.  I’m lazy.

Try this dish with anything , or as it’s own thing.  I served it with simple roasted chicken thighs and salad and it was a really comforting winter dish.  Thanks to the Food Network for inspiring the dish.

Ingredients:

1 butternut squash [$4]

fresh thyme [$2]

panko bread crumbs [43]

heavy cream [$2]

1 onion [$1]

1 small package guyere cheese [$5, it’s worth every penny]

optional: Parmesan cheese, parsley if you have it, not necessary if you don’t.

Directions:

Preheat oven to 400.

Cube squash and place in a large bowl with about a cup of water. Nuke for about 5 minutes or until squash has begun to be tender.  Meanwhile, saute butter and minced onion in a large pot until translucent. Drain the squash and add to the pot with the onion and chopped thyme, salt and pepper, and a can of chicken stock.  Simmer for about 10 minutes, or until squash is super tender.  Some might have begun to break down, but that’s okay.

Add about a half cup or so of cream to the pot and mix with the squash.  Place in an oven safe dish.  Top with shredded cheese (I had to shred it myself in the food processor, worth it). Top with the panko mixed with a little melted butter and bake for about 30 minutes or until the cheese is super gooey and the breadcrumbs toasty.

Serve nice and warm alone or with an entree.

As shown here.

As shown here.

-L

 

 

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Recipe: Quick Chilli

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IMG_2364Now that the night are chilly, why not have some chilli to warm you up (sorry I’m lame)? Seriously, though, chilli is awesome, and it’s obviously the best when the nights are cold, so you can curl up on the couch in a blanket with a bowl of this chilli and some corn muffins and all will be right with the world.

The best part is this recipe doesn’t require all day simmering, it only takes about 45 minutes or so from start to finish.  A big thanks to Cuisine at Home magazine, from which is recipe takes its inspiration.

Ingredients:

2 lb ground chuck [$6]

1 large onion [$2]

spices, which I already had on hand (don’t worry if you don’t have everything or have similar spices but not exact ones, you can add any spices you feel fit), but can cost anywhere from $3 to $5 a bottle:

minced garlic

chilli powder

cumin

dried oregano leaves

ground coriander

cayenne pepper

beef broth [$2]

1 28 oz can crushed tomatoes [$2]

1 15 oz can kidney beans [$1.50]

1 can crushed tomatoes in juice [$1.50]

shredded cheddar cheese (optional) [$3]

Directions:

In a large pot, heat the ground chuck until cooked through.  After it’s done cooking, drain a little of the oil out so the chilli doesn’t have a layer of oil on top. Add some diced onion (reserve some for topping later), a few tablespoons of the minced garlic, and the seasonings to taste.  I personally love cumin and chilli powder so I added a bunch of that and a lot of coriander. Let cook 10 minutes or until onion is soft.

Stir in 3 cups beef broth, the cans of tomatoes, and bring to a boil and let simmer for another 10 minutes. Add the beans and cook another 5 to 10 minutes, or until heated through.  Serve with the cheese and onions on top if desired.

I like to eat this cilli with some cornbread muffins as well, my favorite mix is Jiffy.  It’s something like 60 cents at the store, so I treated myself and got two boxes.

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Enjoy!

-L

Recipe: Pumpkin–Stuffed French Toast

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Breakfast is an awesome time of the day, because bacon.  Brunch is even better because mimosas.  I finally found myself off from work this past weekend and decided to celebrate with a seasonal brunch that brought smiles to everyone’s faces: pumpkin–stuffed french toast. ‘Tis the season for pumpkin everything, and I am no different that everyone else in Boston in that I have an addiction to the orange gourd. Best part is, you can get cans of pureed pumpkin at the supermarket for next to nothing, so all the work is done for you. I was nervous because I’ve never made French Toast before, but I used a guide from my old friends at Food Network and was fine, or better than fine.  Delicious. The crispy edges of the French Toast with the creamy pumpkin center and sweet maple.  It’s a sugar overload and I fell into a little coma after.  Worth it.

Ingredients:

1 loaf Challah bread [$5]

1 pkg cream cheese [$2]

1 can pureed pumpkin [$1.50]

pumpkin spice mix [$3]

maple syrup [$2]

eggs [$1]

half and half [$2]

Bacon and Mimosas, for serving (technically optional but it makes the meal).

Directions:

In a food processor, mix the cream cheese, about half the can of pumpkin, some of the spice mix, and some maple syrup, about a squeeze or two.  Blend until well combined.

Slice the Challah in thick slices and cut a pocket in each.  Fill with the cream cheese mixture, about 2 spoon fulls, and set aside.

Whisk about 4 eggs,  some more pumpkin spice, half and half, and some more maple syrup in a pan. Place the Challah in for about 15 second per side and then pl

ace immediately in a buttered skillet.  Cook for about 3 or 4 minutes per side and serve with bacon, mimosas, and more syrup.

A breakfast I can get behind.

A breakfast I can get behind.

-L