My office manager photocopied this recipe out of Good Housekeeping for me. She said it was delicious. I haven't tried it yet, but I always lose photocopied pieces of paper.
1 (2 lb) butternut squash (peeled, seeded, and cut into one inch cubes)
1 large zucchini (one inch cubes)
1 large yellow summer squash (one inch cubes)
1 large onion, diced
1 red bell pepper, diced
4 oz green beans cut into 2 inch segments
1 can crushed tomatoes
12 oz veg broth
2 T. fresh oregano, chopped (or dried... whatEVER!)
2-3 cloves chopped garlic
1 t. salt
1 package frozen tortellini/ravioli (Rising Moon Organics has several vegan varieties to choose form in the freezer section)
1 bag (5 oz) baby spinach
Throw everything except the raviolis and the spinach in the crock pot. Cook on low for 6 hours (or high for 3). When you get home form work, it should look awesome. Turn it on high and stir in the raviolis and spinach for 10-15 min.
OM NOM NOM NOM.
Showing posts with label squash. Show all posts
Showing posts with label squash. Show all posts
Wednesday, February 23, 2011
Wednesday, July 28, 2010
squash tostadas
In America we tend to avoid food that's really spicy when it's stupid hot out, but in Indonesia, they made spicy food particularly when it was super hot and humid out, so I'm doing that today.
-one yellow squash
-one large onion (sweet), chopped
-one zucchini
-two jalepenoes
-one green pepper
-the juice of one lime
-2-3 cloves of garlic
-olive oil
-small corn tortillas (2-3 for a normal person, 4 for a hungry person)
-dash of salt
-fajita seasoning or hot sauce or a packet of taco seasoning (I use "the spice hunter" salt free fajita seasoning blend in the bottle)
-(optional) one avocado, mashed
1. In a large skillet (or ikea wok that you stole from ed grant) sautee the onions in oil until translucent. Reduce heat and add chopped garlic, and then jalepenoes. I used about half the seeds and mine turned out super spicy, so adjust accordingly based on how much heat you like.
2. I chopped my yellow squash in finger sizes, and my zucchini in thin medallions. Do that, and add them. Turn up the heat a little.
3. Add the chopped green pepper. I chopped mine pretty small this time.
4. Add salt and seasoning and let simmer for a bit.
5. In a separate skillet, heat some oil and fry up the corn tortillas, about 4 minutes on each side.
6. As the tortillas are finishing, squeeze the juice of one lime onto the veg mixture, and let it simmer for a minute more.
7. Smear the avocado on the tortillas that are now tostadas, and scoops the veggies over top.
SO KILLER GOOD!
-one yellow squash
-one large onion (sweet), chopped
-one zucchini
-two jalepenoes
-one green pepper
-the juice of one lime
-2-3 cloves of garlic
-olive oil
-small corn tortillas (2-3 for a normal person, 4 for a hungry person)
-dash of salt
-fajita seasoning or hot sauce or a packet of taco seasoning (I use "the spice hunter" salt free fajita seasoning blend in the bottle)
-(optional) one avocado, mashed
1. In a large skillet (or ikea wok that you stole from ed grant) sautee the onions in oil until translucent. Reduce heat and add chopped garlic, and then jalepenoes. I used about half the seeds and mine turned out super spicy, so adjust accordingly based on how much heat you like.
2. I chopped my yellow squash in finger sizes, and my zucchini in thin medallions. Do that, and add them. Turn up the heat a little.
3. Add the chopped green pepper. I chopped mine pretty small this time.
4. Add salt and seasoning and let simmer for a bit.
5. In a separate skillet, heat some oil and fry up the corn tortillas, about 4 minutes on each side.
6. As the tortillas are finishing, squeeze the juice of one lime onto the veg mixture, and let it simmer for a minute more.
7. Smear the avocado on the tortillas that are now tostadas, and scoops the veggies over top.
SO KILLER GOOD!
Friday, July 10, 2009
Squash Macaroni and Cheese
MACARONI AND SQUASH
-one yellow onion
-one butternut squash sliced into cubes (peeled or not peeled... you're going to food process it)
-one box of pasta (elbow-like)
-1/2 c. raw walnut pieces
-coconut milk-- 1 can
-some T.V.P. reconstituted with vegetable broth (probably about a cup dry + a cup of veg broth)
-bread crumbs
-salt, pepper, garlic powder, cayenne, sri rocha, sage, basil-- whatever seasonings you have around-- to taste
1. saute the onions and cube the squash in about 1 inch cubes. you can peel it 1st if you want, but i didn't because you are going to food process it anyways
2. dump the onions, squash, and coconut milk in a pot and simmer it for about 20 minutes. add all the seasonings.
3. food process that
4. mix in the walnut bits and the tvp. stir in the cooked pasta
5. pour into a baking dish, sprinkle with bread crumbs
6. cook it at 350 for like 20-30 til it's all brown
This was inspired/adapted from the butternut squash and macaroni casserole from the Whole Foods iPhone app, with some very subtle changes (like food processing it and adding the TVP).
-one yellow onion
-one butternut squash sliced into cubes (peeled or not peeled... you're going to food process it)
-one box of pasta (elbow-like)
-1/2 c. raw walnut pieces
-coconut milk-- 1 can
-some T.V.P. reconstituted with vegetable broth (probably about a cup dry + a cup of veg broth)
-bread crumbs
-salt, pepper, garlic powder, cayenne, sri rocha, sage, basil-- whatever seasonings you have around-- to taste
1. saute the onions and cube the squash in about 1 inch cubes. you can peel it 1st if you want, but i didn't because you are going to food process it anyways
2. dump the onions, squash, and coconut milk in a pot and simmer it for about 20 minutes. add all the seasonings.
3. food process that
4. mix in the walnut bits and the tvp. stir in the cooked pasta
5. pour into a baking dish, sprinkle with bread crumbs
6. cook it at 350 for like 20-30 til it's all brown
This was inspired/adapted from the butternut squash and macaroni casserole from the Whole Foods iPhone app, with some very subtle changes (like food processing it and adding the TVP).
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