My Blog on WCCO-TV: Bite of Minnesota

Sunday, October 28, 2007

Wild Rice and Tempeh Stuffed Squash

In our crop shares, we received a good amount of squash, which is fantastic because it can be kept for so long.

Ryan and I tried a recipe from our co-op that involved roasting acorn squash and stuffing it with wild rice, brown rice, tempeh and cranberries. All the ingredients on their own are great...but not so great all together. I couldn't quite pinpoint what was wrong with this dish. The tempeh and rice mixture tasted plain and the squash was almost a little bitter. In the end, we found the best way to eat this dish was to eat the rice mixture separately from the roasted squash.

It looks pretty though, doesn't it?

Thursday, October 25, 2007

Roasted Fall Vegetable Hash

It is definitely the fall season around here. The trees have turned to the beautiful colors of red, yellow, and orange and the temperature has cooled. I just got back from Albuquerque and funny enough, it was colder there than it is here in Minnesota!

The fall season is being reflected in our cooking too. We've been doing a lot of squash, sweet potatoes, and grains. Our crop share has ended, which is always sad, but it just means we need to make different meals now.

Hash is a super easy and very filling dish to make. You'll see a couple more on here that we've made, but here's a recent one. This is Roasted Fall Vegetable Hash from Food and Wine magazine. I love brussels sprouts, so it was a good excuse to buy some and use them.

Here's the ingredients cooking: brussels sprouts, butternut squash, onions, apple, and some tempeh bacon (which rocks in this dish!)



Here is the final. Our sage leaves got a little frost bitten, but are still very good.



Roasted Fall Vegetable Hash (from Food & Wine)
(4 servings)


½ pound brussels sprouts, quartered
½ pound butternut squash, peeled and cut into 1/2-inch dice
3 tbsp extra-virgin olive oil
Salt and freshly ground black pepper
¼ pound thickly sliced bacon, cut into ¼ -inch dice (we used a package of tempeh bacon)
½ pound sweet onions such as Vidalia or Texas sweets, finely chopped
1 small Granny Smith apple—peeled, cored and cut into 1/4-inch dice
10 sage leaves, thinly sliced crosswise
1 cup apple cider

Preheat the oven to 400°. On a large rimmed baking sheet, toss the brussels sprouts and squash with 2 tablespoons of the olive oil and season with salt and pepper. Roast the vegetables for about 20 minutes, or until tender.

In a large, deep skillet, heat the remaining 1 tablespoon of olive oil. Add the bacon and cook over moderate heat until crisp, about 5 minutes. Add the onions and cook, stirring occasionally, until browned, about 10 minutes. Stir in the apple and cook until it starts to soften, about 2 minutes. Gently stir in the roasted brussels sprouts, squash and sage, then pour in the cider. Simmer over moderately high heat until the cider has almost evaporated, about 10 minutes. Season with salt and pepper. Transfer the vegetables to a bowl and serve.

To make ahead: The vegetable hash can be refrigerated overnight.

Monday, October 1, 2007

Crispy Kale with Potatoes and PB&J Bars

Happy Monday! We had a rain-filled weekend, but at least the skies were clear for the ALS Walk around Lake Harriet in Minneapolis. We have been doing this walk for a number of years in memory of Ryan's uncle, Paul. Typically we are layered in long underwear and sweatshirts, but this year we were down to t-shirts and light sweatshirts! It was a nice change.


With items from our crop share, we made roasted potatoes, shallots, and kale with caramelized garlic dressing. The recipe goes pretty much as it sounds as you roast all of the items and then mix it all together with roasted garlic and red wine vinegar. It is good to roast the kale in a separate pan from the potatoes as they have different cooking times. It was served with some corn on the cob - yum! Overall, the kale dish was very good, but I wouldn't list it as a favorite. It is kind of weird to eat crispy kale.


I also made some Peanut Butter & Jelly Bars from a recipe by Ina Garten. These totally rocked and are uber addicting, but really filling, so it stops you from eating too much! I used natural peanut butter as I can't remember the last time I've bought Skippy or Jif. We used raspberry jam that Ryan's co-worker made from raspberries in her garden.


It's really easy to make as you made a peanut butter dough bottom, slather on some jelly, and then drop the rest of the peanut butter dough on top of the jelly. Top with crushed peanuts and put in the oven until golden and you're done!

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