Tag: cheese

New Favorite · New Traditions · Vegetables

Roasted Stuffed Kobacha Squash (or Pumpkin)

cathysmahaLeave a comment

Stuffed pumpkin (or in my case Kobacha Squash) was a novel idea I heard about from friends. I found this wonderful recipe and adapted it to use the Kobacha squash I’d recently purchased from Trader Joe’s.

It was a fun, and delicious, experiment and one I’ll try again, shaking it up with different ingredients. This is a great way to use leftover pumpkins from Halloween or Thanksgiving. A new tradition perhaps.

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ROASTED STUFFED KOBACHA (OR PUMPKIN)

1 pumpkin (I used Kobacha squash), about 3 pounds
Salt and freshly ground pepper
1/4 pound stale bread, thinly sliced and cut into 1/2-inch chunks
1/4 pound cheese, such as Gruyère, Emmenthal, cheddar, shredded
2-4 garlic cloves (to taste) coarsely chopped
4 slices bacon, cooked until crisp, drained, and chopped
About 1/4 cup snipped fresh chives or sliced scallions
1 tablespoon minced fresh thyme
1/3 cup heavy cream
Pinch of freshly grated nutmeg

  • Center a rack in the oven and preheat the oven to 350 degrees F.
  • Line a baking sheet with a silicone baking mat or parchment, or find a Dutch oven with a diameter that’s just a tiny bit larger than your pumpkin. If you bake the pumpkin in a casserole, it will keep its shape, but it might stick to the casserole, so you’ll have to serve it from the pot—which is an appealingly homey way to serve it. If you bake it on a baking sheet, you can present it freestanding, but maneuvering a heavy stuffed pumpkin with a softened shell isn’t so easy. However, since I love the way the unencumbered pumpkin looks in the center of the table, I’ve always taken my chances with the baked-on-a-sheet method, and so far, I’ve been lucky. (Note: I baked my squash in a round Pyrex casserole lined with parchment paper)

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  • Using a very sturdy knife—and caution—cut a cap out of the top of the pumpkin (think Halloween Jack-o-Lantern). It’s easiest to work your knife around the top of the pumpkin at a 45-degree angle. You want to cut off enough of the top to make it easy for you to work inside the pumpkin. Clear away the seeds and strings from the cap and from inside the pumpkin. Season the inside of the pumpkin generously with salt and pepper, and put it on the baking sheet or in the pot.
  • Toss the bread, cheese, garlic, bacon, and herbs together in a bowl. Season with pepper—you probably have enough salt from the bacon and cheese, but taste to be sure—and pack the mix into the pumpkin. The pumpkin should be well filled—you might have a little too much filling, or you might need to add to it. Stir the cream with the nutmeg and some salt and pepper and pour it into the pumpkin. Again, you might have too much or too little—you don’t want the ingredients to swim in cream, but you do want them nicely moistened. (It’s hard to go wrong here.)

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  • Put the cap in place and bake the pumpkin for about 2 hours—check after 90 minutes—or until everything inside the pumpkin is bubbling and the flesh of the pumpkin is tender enough to be pierced easily with the tip of a knife. Because the pumpkin will have exuded liquid, I like to remove the cap during the last 20 minutes or so, so that the liquid can bake away and the top of the stuffing can brown a little.
  • When the pumpkin is ready, carefully, very carefully—it’s heavy, hot, and wobbly—bring it to the table or transfer it to a platter that you’ll bring to the table.

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  • You have a choice—you can either spoon out portions of the filling, making sure to get a generous amount of pumpkin into the spoonful, or you can dig into the pumpkin with a big spoon, pull the pumpkin meat into the filling, and then mix everything up. I’m a fan of the pull-and-mix option. Served in hearty portions followed by a salad, the pumpkin is a perfect cold-weather main course; served in generous spoonfuls, it’s just right alongside the Thanksgiving turkey.
  • It’s really best to eat this as soon as it’s ready. However, if you’ve got leftovers, you can scoop them out of the pumpkin, mix them up, cover, and chill them; reheat them the next day.

Recipe Adapted from Epicurious.com

Family · Family Favorites · Pastas

Microwave Mac & Cheese…endorsed by my two year old Grandson

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My Grandson, Evan, loves Mac & Cheese. I’m not fond of the boxed variety and I didn’t want to make a huge batch since I typically don’t typically eat gluten.

I tried this recipe and was pleased with the results. He ate every bite! My taste test confirms it was delicious. It’s easy, cheaper than boxed, and so much better!

Microwave Mac ‘N Cheese

1/2 cup macaroni
1/2 cup milk
1/2 finely grated cheddar cheese

  • Combine macaroni and milk in an oversized, microwavable container (I used a pryex 2 cup measuring cup).  Microwave for 1 minute on high.  Stir the ingredients and cooked another minute and stir again. Continue this process until noodles are cooked through.
  • Remove from the microwave and stir in cheese until melted.

Enjoy!

Appetizers · New Favorite · Vegetarian

Grilled Peach Bruschetta

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The idea of Peach Bruscetta resonates with me as did the Strawberry Bruscetta I’ve made many times. This recipe was delicious and I made it strictly according to the recipe.  The grilling of the bread and the peaches took some time, but the end result was worth it.

Next time, however, I may try using Goat Cheese instead of Burrata and skip grilling the peaches, using my tried and true Peach Salsa as the topping with a drizzle of honey.

Anyway you make, you can’t go wrong this time of year with fresh Colorado peaches, cheese and bread.  MMMMM….

GRILLED PEACH BRUSCHETTA

1 loaf ciabatta bread, thinly sliced
3 tablespoons olive oil, divided
8 ounces burrata cheese, torn
3 medium ripe peaches, halved and cored
2 tablespoons fresh tarragon
Flaky sea salt and freshly cracked black pepper, to taste
Honey, for drizzling

  • Preheat and oil a cast iron or gas grill. Brush 2 tablespoons olive oil evenly over ciabatta slices and grill over medium heat until crisp and lightly charred on both sides, about 5 minutes. Set aside to cool.
  • Brush peach halves with vegetable oil or spray with non-stick spray. Grill, flesh side down, until lightly charred, about 3-4 minutes. Set aside to cool slightly, then chop and place in a medium-sized bowl.
  • Chop tarragon and add to bowl along with salt, pepper and remaining tablespoon of olive oil and mix to combine.
  • Spread a layer of burrata over each slice of ciabatta and top with a dollop of grilled peach mixture. Season with additional salt and pepper and drizzle with honey.

Recipe from: http://www.lepetiteats.com/2014/08/grilled-peach-bruschetta-2.html

Appetizers · Garden · New Favorite · Vegan · Vegetarian

Cinnamon Basil Pesto

cathysmaha3 Comments

Cinnamon Basil was a garden experiment that produced more than I expected. Now, what do I do with it?

I found this interesting Cinnamon Basil Pesto recipe and decided to try it in three ways:

  • Simple spread on a wafer/cracker
  • Served on top of a mild cheese (brie, gouda, etc.) and wafer/cracker
  • Served on top of a mild cheese with wafer/cracker and drizzled with honey

This fun experiment ended with the pesto, cheese and honey winning my vote! 

CINNAMON BASIL DESSERT PESTO

1/3 – 1/2  cup walnut oil
2  cups firmly packed, fresh cinnamon basil leaves
1/2  cup chopped almonds
1/2  cup flaked coconut
1/4  cup freshly grated Asiago cheese (1 oz.)
2   teaspoons raw sugar or packed brown sugar

  • In a food processor or blender combine 1/3 cup of the oil, the basil, almonds, coconut, cheese, and sugar. Cover and process or blend until nearly smooth, stopping and scraping sides as necessary and adding enough remaining oil until of desired consistency.
  • If the pesto is not to be served immediately, divide it into three portions. Place each portion in a small airtight container. Refrigerate up to 24 hours or freeze up to 3 months. Makes about 1-1/3 cups pesto.
Breakfast · Family Favorites · Gluten Free · New Favorite · Vegetables

Quinoa Broccoli Cheese Bites

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Our girls LOVED Broccoli Rice Casserole when they were growing up and this recipe sounded delicious using quinoa instead of the traditional rice.  They were so yummy that I ate them for breakfast and as a side side for dinner. It would be great to add bits of ham or bacon for a ‘grab and go’ breakfast dish.

QUINOA BROCCOLI CHEESE BITES

3/4 cup uncooked quinoa, rinsed
1 1/2 cups water (or vegetable or chicken broth)
2 eggs, lightly beaten
2 cups broccoli florets, finely diced
1 cup yellow onion, finely diced
1 garlic clove, finely diced
1 1/2 cups shredded cheddar cheese
1/2 teaspoon paprika
crushed red pepper (optional) to taste

  • In a medium sauce pan, combine quinoa and water (or broth) and cook according to package directions. Let cool.
  • Preheat oven to 350 degrees F. Grease muffin tins.
  • In a large bowl, combine cooled quinoa, eggs, broccoli, onion, garlic, cheese and paprika.
  • Put a heaping tablespoon of quinoa mixture into prepared muffin tins.
  • Bake for 15 to 20 minutes or until edges turn golden brown. Remove from oven and let cool for 5 minutes and then gently remove from pan to cool completely.

 

Family · Family Favorites · Soups and Stews · Vegan · Vegetarian

Taco Stew…a beloved family favorite

cathysmaha1 Comment

Taco Stew has been a family favorite since the girls were little tykes. They loved it and it was another way I could get them to eat vegetables. In a pinch, I have substituted different vegetables and cheeses with equally good results.  Typically I double or even triple the recipe and freeze the leftovers. You could easily make this without the beef (or turkey) and omit the cheese and have a vegan version of Taco Stew.

This recipe appeared in the Denver Post many years ago as a recipe a young boy submitted for a recipe contest and won.  Brilliant!

TACO STEW

1 pound lean ground beef or turkey
1 medium onion, chopped
15 ounce cans whole kernel corn, drained
10 ounce can diced tomatoes with chilies
15 ounce can pinto beans in chili sauce (or black beans)
1 envelope taco seasoning mix (2 tablespoons)
1 can tomato soup
1 cup water
Tortilla chips
Grated Monterey Jack or Cheddar Cheese

  • Brown beef and onion.  Drain and rinse with hot water to remove excess fat. Combine all ingredients, except tortilla chips and cheese, in a Dutch oven. Simmer on low.Taco Stew Taco Stew
  • To serve, crumble tortilla chips in a serving bowl and cover with a generous heaping of stew. Sprinkle with cheese.
Breakfast · Family Favorites · New Favorite · New Traditions

Egg and Bacon Cups

cathysmahaLeave a comment

Let me send a huge compliment to one of my favorite blogs, Iowa Girls Eats. Not only is she from Iowa but she eats gluten-free and has many great ideas.  While browsing for egg recipes I saw that she had tried bacon egg cups and I decided to give my own version a whirl. Most of the recipes on the web show that you use a whole egg in each cup but I decided to scramble the eggs and add ingredients.

Next time, I would either cook the bacon even longer or I would precook the bacon and crumble it in the bottom of each cup.  I like my bacon crispy so I’d prefer my bacon slices to be the same.  You’ll also see that the bacon was not on the outside of the eggs cups since the bacon shrinks while precooking but they come out beautifully as cups just the same!

BACON EGG CUPS

6 slices of bacon
6 eggs
1/4 cup cheese (I used cheddar)
pinch of Herbs de Provence
salt & pepper

  • Preheat oven to 350 degrees.
  • Wrap a slice of bacon around each of six muffin tins.  Bake in oven for 15-20 minutes or until almost done to your liking.
  • While the baking is cooking, beat eggs and add cheese, herbs and salt and pepper.  Set aside.
  • Remove muffin tins from oven and carefully pour or remove the bacon fat.
  • Carefully pour egg mixture into each of the six muffin tins.
  • Bake another 15+ minutes or until eggs are completely cooked through.

 

 

Breakfast · New Favorite · South Beach

Spinach and Green Onion Egg Bake

cathysmaha2 Comments

SPINACH AND GREEN ONION EGG BAKE

For 8.5″x12″ Pan:

5 oz. organic fresh spinach (4 cups packed)
1-2 tsp. olive oil (depending on your pan)
1 1/2 cups low-fat mozzarella
1/3 cup thinly sliced green onions
8 eggs, beaten
1 tsp. Lawry’s Seasoned Salt
1/2 tsp. dried thyme
fresh ground black pepper to taste

For 10.5″x14.75″ Pan:

10 oz. organic fresh spinach (I used frozen spinach and skipped the olive oil)
3 cups low-fat mozzarella
2/3 cup thinly sliced green onions
16 eggs, beaten
1.5 tsp. Lawry’s Seasoned Salt
1 tsp. dried thyme
fresh ground black pepper to taste

  • Preheat oven to 375F/190C. Spray glass or crockery casserole dish with olive oil or nonstick spray.
  • If using fresh spinach, heat the oil in a large frying pan, add spinach all at once, and stir just until the spinach is wilted, about 2 minutes. If using frozen spinach, thaw and drain the spinach.
  • Transfer spinach to the casserole dish, spreading it around so all the bottom of the dish is covered. Layer the grated cheese and sliced onions on top of the spinach.
  • Beat the eggs with Lawry’s seasoned salt and fresh ground pepper to taste. Pour the egg mixture over the spinach/cheese combination, and then use a fork to gently “stir” so the eggs, spinach, and cheese are evenly combined.
  • Bake about 35 minutes or until the mixture is completely set and starting to lightly brown. Let cool about 5 minutes before cutting. Serve hot.
  • This dish could be served with salsa, sour cream, or hot sauce.
  • This can be cut into individual servings to keep in the fridge and microwaved for a quick breakfast during the week. Don’t microwave longer than 1-2 minutes or the eggs can get slightly rubbery.

Recipe adapted from KaylynsKitchen.com

Breakfast · New Favorite · Vegetarian

Quinoa Omelette Bites

cathysmaha2 Comments

I am a protein breakfast person.  Straight carbs just don’t last for me.  If I eat cereal or toast, I’m starving in an hour. My typical breakfast is either Greek yogurt or an egg, with a strong cup of coffee. My dear friend, Jan, told me about this wonderful recipe.

I modified the original recipe to fit my taste buds and loved the results. The next morning I reheated in the microwave and they were equally as good and  filling.  Hello breakfast for the week!

QUINOA OMELETTE BITES

1 cup quinoa, warm
1/2 cup shredded mozzarella or cheddar cheese
1 egg white & 1 whole egg
1 clove garlic, minced
1 teaspoon salt
1/4 cup minced green or red bell peppers
1/4 cup minced sweet onion

  • Preheat oven to 350 degrees.  Spray mini muffin tins with cooking spray.
  • Cook the quinoa according to package instructions.  Chop and microwave, on high, the onions and peppers, for 1.5 to 2 minutes.
  • In a medium bowl, mix the warm quinoa with the cheese to melt the cheese.  Add the eggs, garlic, salt, spinach, peppers and onion.  Stir to combine all ingredients.
  • Spoon mixture into mini muffin tins, filling to the top.

  • Bake at 350 degrees for 20-25 minutes.  Remove from oven and let cool for 10 minutes before removing from muffin tins.  Run a small knife around the edges to loosen and pop out of the tins.

Recipe adapted from Tablespoon.com

Appetizers · Family · Family Favorites · Mexican Dishes · Skinny

Layered Mexican Dip…Low Cal Style

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Our family was gathering for a late Sunday afternoon dinner and Mexican food was planned.  I needed a good starter but wanted something that wasn’t high fat/high calorie.  I have had 7 layer dip many times and this is a low cal twist to that recipe.  I used 2 cups of refried beans and 1 cup salsa for the bottom layer and otherwise, used the recipe as below.

It was a great little dip and I like it served with vegetables (especially Jicama) along with the chips.

MEXICAN LAYERED DIP

1 cup refried beans, vegetarian/low-fat
1/2 cup salsa
1-1/2 cups low-fat Greek yogurt
3 tablespoons taco seasoning
2 avocados, pitted, peeled & mashed
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
juice from 1/2 lime

TOPPINGS:

1/2 cup low-fat shredded cheddar cheese
3/4 cup cherry or grape tomatoes, quartered
1/4 cup sliced green onions
1/4 cup sliced black olives
cilantro sprigs

DIPPERS:

raw vegetables spears; red/yellow/orange bell peppers, jicama, daikon radish, carrots, celery, etc.
tortilla chips or strips

  • In small bowl, combine and stir beans and salsa. In separate bowl, combine and stir Greek yogurt and taco seasoning. In third bowl, combine and stir mashed avocado, garlic powder, salt, pepper, and lime juice. Use a 8×8″ pan or bowl or similar size.  Place bean mixture on the bottom, guacamole  in the middle, yogurt mixture on top; smoothing each into an even layer using the tip of a table knife.
  • Sprinkle on toppings: shredded cheese, tomatoes, onions, olives. Top with a sprig of cilantro.  May be assembled, covered, and refrigerated up to 6 hours in advance. Serve with veggie spears and/or tortilla chips.
Recipe slightly adapted from Yummy Life