Spaghetti Squash w/ Kale & Sweet Italian Sausage

Twisted insides. An aching heart. A burning lump in my throat. Tears that slide continually from my eyes. But I can reach out and encircle my babies in my arms... squeeze tight... willing them to forever stay in my grasp. And it breaks my heart over and over again each time I think of those families in Connecticut who can no longer touch their children again. See their radiant smiling faces. Hear their infectious laughter. Hold their small, trusting hands. I think and I think and I don't understand. I will never understand what could make somebody commit such an act.

I'm not going to voice anymore than this. Because I am unable to do so. I know that nothing I say or do will bring any measure of comfort to these families. But I wish that there was. And I wish them peace.

Chipotle-Glazed Squash Skewers {the Food Matters project}

Today kicks off an exciting new venture that involves delving into the world of eating healthier by more unprocessed, whole, and natural foods into our lives and diets.  If you've hung around here long enough, you probably know that I'm a huge fan of Mark Bittman and all that he does.  He was our features cook/chef for six months over at IHCC, and since that time of cooking with him on a weekly basis, I haven't let him out of my line of vision.  One of the first cookbook I ever bought all for myself and by myself many moons ago was How to Cook Everything.  And many years later, when I came across Mark Bittman's Kitchen Express, it renewed my interest in Bittman.  Shortly after he released Food Matters: A Guide to Conscious Eating, which is basically a plan for responsible eating that's as good for the planet as it is for your weight and your health. 

While Food Matters contained 75 recipes, he followed it up with The Food Matters Cookbook which contains 500 recipes...revolutionary recipes for better living, to emphasize the subtitle.  The Food Matters Cookbook is a "guidebook to resposible eating" that emphasizes Bitty's easy-going approach to everything in the kitchen.  No preaching, just a fantastic, flexible argument for eating more plants while cutting back on animal products, processed food, and junk food.  It's not about avoiding certain food...it's about ratio.  Filling your plate with more whole grains and vegetables and using meat sparingly and as a garnish.  And since I am the ultimate cheeseslut and dairy-lover who also enjoys a juicy steak, slow-cooked fall-apart pork, and the occassional Cheddar Jalapeño Cheeto...I love this approach.  And I'm not the only one.

Sarah from 20 something cupcakes and Kate from Cookie + Kate feel the same way and decided to take it to the next level by starting a sort of cook-along group called The Food Matters Project.  Basically, The Food Matters Cookbook will be our guide as a different blogger hosts every week.  The host will pick a recipe from the book and post it on their blog on a given Monday.  All of the other "players" will make the same thing, posting it on their blog with a link back to that weeks host...who will feature the recipe at their place.  With so many different bloggers out there, it'll be a fun experiment to see everybody's interpretation of Bitty's recipes...especially since he offers so many fantastic variations.

So, if you're interested in cooking along, head on over and check out the schedule...you can even sign up for a hosting spot, if you wish.

Sarah of 20 something cupcakes is kicking things off this week at her place with her choice: Chipotle-Glazed Squash Skewers.  I mentioned my adoration for roasted winter squash not too long ago.  That earthy sweetness is perfectly complimented by the slow heat of smoky chipotles and a kiss of honey.  Pass the skewers with lime wedges for adding a hit of bright citrus and a smattering of grassy cilantro for scattering.  Smattering for scattering. Ha!  I'm not changing that...it's fun to say.  Okay fine...with a pile of chopped green cilantro for scattering.  You could serve these on their own or atop a pile of warm farro laced with wilted greens...my personal favorite.  Heck, I think they'd make a great accompaniment to Turkey-Lettuce wraps, as well. 

So, a delicious choice to get us started.  Next week we're talking Popcorn and the week after that I'll be hosting.  Let me just say it has something to do with roasted red peppers, herbs, and glorious garlic.  If you're interest is piqued, you can check out the schedule and  cook-along!

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I am sharing this post with:
the Food Matters project: hosted this week by Sarah of 20 something cupcakes

Guiso de Calabacitas, Verdolagas y Flor de Calabaza con Chorizo {Zucchini, Summer Squash, Purslane, & Squash Blossom Sauté w/ Chorizo}

Come this time of year, I always find myself eating tacos stuffed with...whaddaya think...zucchini. Weird, right? I mean, such a rare item in the height of summer.  I comb the depths of the gardens and sparse farm stands in order to bring home this mysterious green vegetable...and sometimes its cousin with the yellow skin.  I'm always so pleased with myself when I'm able to hunt these shy rascals down.  And when their beautiful sister the squash blossom is hanging around?  Well, that's just a bonus.  When I saw a recipe for a dish using both, I knew I wanted to try it next time my chase proved fruitful.  I did want to include zucchini's friend, chorizo in the party...they always seem to get along so well...like they were meant for each other.  Soul mates, if you will.  Imagine my great shock when I ran into another of those wily, hard-to-get players, purslane.  I mean, how often do you see purslane creeping around in the middle of summer!?  I coaxed them all inside the house and added a few friends to make one fantastic party.  A party in a tortilla.  You may know it by its formal name- taco.

✽Yes, I'm being facetious.✽

Guiso de Calabacitas, Verdolagas y Flor de Calabazo con Chorizo

Zucchini, Summer Squash, Purslane, & Squash Blossom Sauté w/ Chorizo
adapted from Saveur (May '11)
serves ~4

½ lb. fresh chorizo
olive oil
¼ sm. red onion, minced
2 cloves garlic, minced
½ jalapeño, minced
handful verdolagas (purslane), picked/trimmed
1 medium zucchini, halved, seeded & cut into half moons
1 medium summer squash, halved, seeded  cut into half moons
1 large tomato, chopped
small handful cilantro
~12 flor de calabaza (squash blossoms)
sea salt
freshly ground black pepper

queso fresco

Cook chorizo in a small skillet over medium heat until cooked through.  Drain and set aside.

In a large skillet, heat a couple glugs of olive oil over medium heat.  Add onion, garlic, and jalapeño and cook for ~5 minutes, or until soft.  Add both types of squash, purslane, and tomato to pan and cook until squash is just tender.

Run a sharp knife through the cilantro a few times and then throw the cilantro and squash blossoms into the skillet, gently "fold" them into the mixture and turn off the heat.  Season, to taste, with salt and pepper (going light on the salt, if you use it at all...remember the chorizo is seasoned).

Scoop into individual bowls and divide reserved chorizo evenly over each serving, then crumble as much queso fresco on top as you wish.  Serve with warm tortillas and some salsa.

I am sharing this post with:

Pull-Apart Squash Rolls

These warm apricot-hued beauties have been hanging around just waited to be talked about for a little over a month now...and I think it's about time they received some praise.  A second round of praise.  While the fact that they are infused with their gorgeous color by winter squash may throw you for a loop at first...you expect them to taste like squash, too...once the soft, slightly sweet roll tickles their taste buds, you all but forget there's even squash in them.  Not that squash is a bad thing.  Quite the contrary, actually.  Just sayin'.

Amongst the three types of rolls that charmingly carbed-up our meal that night (brioche and poppyseed being the other two), these unassumingly stole the show! So you may or may not remember that these other two rolls were made for a certain day where we give thanks and eat turkey...and how during mad preparation for this day, I discovered the beauty that is a bread maker.  Well, in the interest of freeing up time, hands, and counter space...I bravely adapted a regular bread dough (from The Tate's Bakeshop Cookbook) into a bread maker dough.  And it worked!   I think it's basically just figuring out the order to put it in the machine...but since I didn't have a manual to said machine, I was pretty proud of myself for working it all out. 

Pull-Apart Squash Rolls

bread machine method

makes 16 rolls

½ c.  warm milk

¼ c. warm water

 4 Tbs. salted butter, melted & cooled to room temp.

½ c. butternut squash, cooked & mashed

1/3 c. sugar

1 tsp. salt

3 c. unbleached ap flour

2½  tsp. instant yeast (or bread machine yeast)

Place all ingredients in the pan of the bread machine in the order listed, starting at the top.  Set machine to dough cycle and let it run through the rise, until machine turns off.  How incredibly easy was that!?

Turn dough out only a lightly floured surface and divide dough into 16 pieces.  Form each piece into a roll, and place side by side in a 9" square pan that has been greased.  Cover with film or a clean kitchen towel and let sit until doubled in size, ~1-1½ hrs.

Preheat oven to 350° F during last 15 minutes or so of rise time.  Bake for ~20 minutes, until they are nice and golden orange.  Gently flip the whole thing out of the pan and cool on a rack.  Or bring them to the table while still slightly warm.

Happy first Monday of the year! ☺

*This post is linked to:

*Yeastspotting!

Squash, Bacon, Cranberry, & Gorgonzola Salad w/ Warm Cider Maple Vinaigrette and Candied Pecans {Share Our Strength Holiday Table}

Two sets of sleepy eyes wearily scan the kitchen for something to dull the pain they feel in their bellies.  Frankie spies a couple of now crisp tortillas on an old, chipped plate next to the stove.  He sprinkles one with salt then folds it in half and hands it to his younger sister, then does the same with the second one before taking a crunchy bite.  Some coffee remains in the bottom of a pot on the stove, left by their parents who were up and gone on the search for work at the crack of dawn that morning.  Once Frankie and his little sister have finished the coffee and tortillas, they start their long walk to school...in the same rumpled clothes that they woke up in.  Before they even make it to the schoolyard, Frankie's little sister tugs on his sleeve.  "I'm hungry, Frankie."  Frankie picks a fight...winner gets one of the losers tacos.  He knew he'd win.  He didn't have any other choice.  The look on his sisters face is worth the punishment Mr. Stern will hand out.  The lessons pass while Frankie fidgets uncomfortably in his hard chair.  He realizes that Mr. Stern has called on him and is waiting on an answer to the math problem he's written on the board.  Frankie doesn't know the answer...he can't concentrate...he doesn't even remember how to work the problem.  He takes the punishment that is doled out, willing the bell that symbolizes fresh air to ring.  On the walk home, he plucks a couple of oblong fruit from one of his neighbors trees and hopes that his mom found a house to clean...or that his dad is home from playing music next to the big market.  He silently pleads with the brightest hope that they will eat dinner tonight.

In American alone, 17 million children do not have the means to get proper nutrition. 
Lack of proper nutrition means that children are more likely to get sick...and that it takes them longer to get better.  Lack of proper nutrition means that they are more susceptible to catching a cold or getting an ear infection.  They're more likely to experience fatigue and headaches.  Proper nutrition is essential for children...it helps them concentrate in school...without a good meal, how can they learn!?  Lack of proper nutrition predisposes kids to both emotional and behavioral difficulties and problems...it causes anxiousness and aggressiveness.  Teens who don't get enough to eat are less likely to get along well with others and get suspended from school.  ONE IN FOUR CHILDREN IN AMERICA TODAY IS FACING HUNGER*. I can make a difference.  You can make a difference. WE can make a difference.

This week, more than 50 bloggers are setting our virtual tables and Sharing Our Strength to raise awareness about childhood hunger in the United States during this holiday season.  Our table will be set over the course of a week.  It started Monday with appetizers, Tuesday with drinks, and today we are bringing out the salads.  I feel blessed beyond belief to be able to set food on my table and share it with you today.  Please, join us in our fight to help end childhood hunger in America.  No Kid Hungry.

Squash, Bacon, Cranberry, and Gorgonzola Salad 

w/ Warm Cider Maple Vinaigrette & Candied Pecans

from the kitchen of girlichef

Once the butternut squash, pecans, and bacon are cooked and the vinaigrette is made, the salad goes together quickly.  Be sure to have everything out and ready right before service.  Since this is tossed in a warm vinaigrette, you want to dress it at the last moment.  Also, this is a very free-form salad, so I've listed approximate amounts you'll need per person so that you can easily adapt it to fit your needs.  No need to peel the butternut squash, once roasted it gets all chewy and delicious!

~1 oz. Mixed lettuce greens  

(choose a variety of colors, shapes, & textures...like mesclun, frisee, radicchio, baby spinach, mixed baby greens or spring greens, arugula, dandelion greens...you choose what is available to you)

~¼ lb. Butternut Squash- unpeeled, seeds removed, cubed

olive oil, salt, pepper for roasting squash

~1 Tbs. dried cranberries

~¼ c. bacon- cooked & crumbled

~2 Tbs. Gorgonzola, crumbled

handful candied Pecans (recipe follows)

Warm Maple Cider Vinaigrette, as needed (recipe follows)

Preheat oven 450° F.  Line a sheet tray with parchment paper.  Toss cubed squash w/ a drizzle of olive oil, a couple pinches of salt and gratings of black pepper.  Place in hot oven and roast, tossing it around about halfway through, ~30 minutes or until tender and caramelized a bit.  Remove from oven.  

When you're ready to serve, toss a portion of your lettuce greens with enough warm vinaigrette to coat lightly and toss...you don't want your lettuce to drown, have a light hand...you can always add more.  Tumble the rest of your ingredients over the salad and enjoy!  You will probably have a bit of vinaigrette left over, but it refrigerates well.  Simply re-heat it and shake it up when you want to use it again.

Warm Cider Maple Vinaigrette 

adapted from Ina Garten
yield: ~3 ½ c.


3 c. apple cider
½ c. apple cider vinegar
~½ c. shallots, minced
1 ½ c. olive oil
½ c. maple syrup
2 Tbs. Dijon mustard
Sea salt
Freshly ground black pepper

Place apple cider, apple cider vinegar, and shallots in a medium pot and bring to a boil.  Lower to a simmer until reduced by a bit more than half…almost two thirds.  Whisk in olive oil, maple syrup, and Dijon.  Season to taste with salt and pepper.  Dress salad while warm or let cool, transfer to jar and store in refrigerator.



Spiced, Candied Pecans
makes ~3 c.


3 c. Pecan halves
1 c. sugar
½ c. water
1½ tsp. orange zest
½ tsp. ground cinnamon
¼ tsp. ground ginger
1/8 tsp. ground cloves
good grating nutmeg
pinch ground allspice

Bring everything except nuts to a boil.  Reduce heat to medium and let it bubble away until it is very reduced and sticky, watching closely.  When the liquid is near evaporation, toss in the pecans and stir around quickly.  Spread them out on a parchment lined baking sheet to cool.  Break apart any halved that stuck together.  Try to resist!

*Appetizers*

Gourmet

The Italian Dish

Recipe Girl
Neo-Homesteading

Family Friendly

Family Fresh Cooking

Giving Up on Perfect

Vegetarian

Two Peas and Their Pod

Smith Bites

Gluten Free

La Fuji Mama

Wenderly

 

*Drinks*

Gourmet

Food Woolf
The Gringo Chapin

Neo-Homesteading 

  Family Friendly
Three Many Cooks
Fat Wuz Here

  Vegetarian
Lexies Kitchen
Simply Sugar and Gluten Free

  Gluten Free

Gluten Free Easily

*Salads*

Gourmet

The Bitten Word
girlichef

  Family Friendly
Food For My Family

  Vegetarian
Glugle Gluten-Free

  Gluten Free
Add a Pinch
Gluten Free Diva

Over the next few days we'll add Soups, Entrees, Sides, & Desserts to our table...please click HERE to see them.

*source- Share our Strength

Squash Blossom Quesadillas

So delicate.  So gorgeous.  So unassuming.  Yup, that's the squash blossom for you.  Mexi walked into the kitchen with a big smile on his face and a two handfuls of these beauties the other day...which he had procured from the community garden on his way home from dropping of some items at the library.  It seems to me that we're the only ones who actually take these from the garden, because they're always there, waiting for us.  Hey, cool with me.  So...what's the simplest thing to do with this beauty?  Slide into a quesadilla. 

Sqash Blossom Quesadillas

from the kitchen of girlichef

tortillas

squash blossoms

melting cheese

salsa verde or amarillo

Heat a heavy skillet or comal over medium-high heat.  Once it is very hot, set a tortilla on top.  Cover it with melting cheese, layer it with squash blossoms, drizzle it with salsa, cover it with another tortilla.  Once the bottom is golden and toasty, flip it and make that side golden and toasty.  Commence eating.

Show it off...or just eat in peace...

...ooey gooey #cheeseslut joy!

I'm a woman of few words today.

*This post is linked to:

Soup, Corn, Bread & new Solstice Traditions

I think I've begun a new tradition in our home...making soup to celebrate the Solstice! I made a nice, autumn soup for the Autumnal Solstice...and now...a fiery, earthy, hearty stew to ring in the Winter Solstice! This time I also baked up a rustic loaf of bread to go with it. Yup. I believe I will make it a tradition to include a seasonal soup in my Solstice meal from here on out. Tonight will be the longest night of the year...and I will cozy up around the Yule log warming my bones and my soul in anticipation of the renewal of the sun...because after this long winter night...the days are going to begin to get longer. Traditionally, corn in its many forms has been an important part of the Native American (I try to source my Cherokee roots and incorporate them in my life and cooking as much as possible) diet. My stew uses corn in three forms...sweet kernel corn, yellow hominy and white hominy....plus, its fire comes from the use of those earthy, dried chile peppers...and another Native American staple, squash. And in contrast to the heat of the stew is a traditional Anadama Corn Bread, made with ground corn...or cornmeal. It is made with molasses and has a beautiful, complex flavor that hints at subtle sweetness. The combination of the stew and bread make a very sustaining meal to last you through this long, cold night.

Fiery Squash & Three-Corn Stew

yield: ~3 1/2 qts. 

 1 Tbs. bacon fat 

1 medium onion, sliced 

3 cloves garlic, peeled 

1 ancho chile*, seed, stem & brush clean, then torn into strips 

1 morita chile*, seed, stem & brush clean, then torn into strips 

~1 lb. squash (pumpkin, butternut or any other hearty orange squash), peel & dice** 

1/2 tsp. dried thyme 

1/2 tsp. ground cumin 

freshly ground black pepper, to taste 

~1 1/2 qt. chicken stock, divided 

1 (15.5 oz.) can white hominy, drain & rinse 

1 (15.5 oz.) can yellow hominy, drain & rinse 

1 (12-14 oz.) can sweet corn, drain 

 In a medium pot, heat bacon grease over medium-high heat. Add onion and garlic and saute until soft, ~3 minutes. Add chiles and working quickly, cook until they just begin to blister & change shades, ~30 seconds. Once they've changed, quickly add in your squash, thyme, cumin and black pepper. Stir around for ~2 more minutes. Pour in ~ 1 quart of stock and bring to a boil. 

Reduce heat to a simmer and let cook until squash is soft, ~10-15 minutes. Remove from heat and puree using an immersion blender (or alternately in a blender and add back to pot). 

Add all three corns and return to a simmer for another ten minutes or so. Check during simmer, you may need to add some of the reserved stock to loosen if the stew has become too thick. 

Spoon into bowls and serve with Anadama Bread on the side. 

*When I say fiery, I mean FIERY!! Halve the amount of chiles you use if you don't like so much heat. **alternately, you could use squash pureeAnadama Corn Bread 

from Healthy Bread in Five Minutes a Day by Jeff Hertzberg, M.D., & Zoe Francois 

yield: 4, 1 lb. loaves 

1 1/2 c. cornmeal 

1/4 c. wheat germ 

2 1/4 c. whole wheat flour 

3 c. unbleached AP flour 

1 1/2 Tbs. granulated yeast (2 packets) 

1 Tbs. Kosher salt 

1/4 c. vital wheat gluten 

3 1/2 c. lukewarm water 

1/2 c. molasses 

 Um...this is a really long recipe to write out (not to make...just to type out), so I'm just going to recommend you buy this book! If you are a bread baker...or a wanna-be bread baker...you will not be disappointed. It is largely responsible for me overcoming my fear of yeast! Just click on title above. I'm sending this over to Deb at Kahakai Kitchen for Souper Sundays this week! Wishing you all a blessed Yule!

Gobble, Gobble...and a side dish superstar!!!

I feel kind of guilty not posting an actual Thanksgiving Feast today....but only kinda. There was no way in h. e. double hockey sticks that I was going to have time to actually take time away from the mad-house cooking and planning and Pumpkin Beer drinking to sort through and edit pictures and lay it all out. NO WAY! I will bring you the dishes little by little over the next couple of weeks...but for now, I'll just wish everybody who is giving thanks today a wonderful day filled with family, friends and FOOD! We have many "family" recipes that we repeat each year, but I am always the one (go figure) to test out new recipes each year and see if they're fit to slip into the rotation in the coming years. This was a good one. I liked it at least...nobody else in this house did. I knew my mom would love it...so I may add it as a small side in coming years...but for now it's just a maybe.Butternut Squash with Pecans, Bleu Cheese and Cranberries adapted from a recipe by Nigella Lawson's Nigella Express 2 1/4 lbs. butternut squash, peel & large dice 1 1/2 Tbs. olive oil 1 c. whole cranberries, fresh or frozen- my addition 3 stalks fresh thyme, leaves stripped 1/2 c. pecans 1/2 c. crumbled bleu cheese Preheat oven to 425 degrees F. Toss squash with olive oil and thyme leaves and place in roasting dish. Cook for ~25 minutes. Add cranberries and cook another 15 minutes, until squash is tender. Dump the whole dish of squash & cranberries on to a serving dish and sprinkle with the pecans and bleu cheese. Toss a bit. Season with salt and pepper. Serve. This was a delicious hearty dish with the earthiness of the squash, the tart pop of the cranberries and the nuttiness with the pungent finish of the bleu cheese. Very assertive. Me likey. Oh yeah, and it's also my submission for I Heart Cooking Clubs this week...where our theme is Side Dish Superstars! Superstar! Sometimes, when I get nervous... Molly Shannon, you're a comic genius :D ....peace and turkey grease, my friends...