Vegetarian Foodie

Roasted Butternut Squash with Chickpeas

This recipe can be served as a side or add rice and naan to make it a main dish.

1 Butternut Squash peeled and cut into bite sized pieces
1 can of chickpeas
Salt and Pepper
Olive Oil
Vanilla Yogurt with Chopped Cilantro as a garnish

Preheat the oven to 400 degrees F. Place chickpeas and squash in a roasting pan. Pour olive oil and salt & pepper to taste.
Roast for 40 minutes or until the squash are tender.

The Best Brownies Ever

4 oz semi sweet chocolate squares
1 cup of chocolate chips
3 cups of Flour
1 Cup of sugar
1/4 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1 teaspoon vanilla
1/2 cup butter
1/2 cup creme fraiche
1/2 cup toasted walnuts (350 degrees for 7-9 minutes)

• Preheat oven to 350 degrees
• Melt butter and chocolate squares together-I use a microwave.
• Combine salt, flour and baking soda in one bowl
• Combine eggs and sugar in another bowl and mix very well. Once mixed, add butter and chocolate goo. Continue mixing.
• Marry the two bowls and mix well.
• Add 1/2 cup of creme fraiche, chocolate chips and finally the walnuts.
• Bake for 25-30 minutes or until a toothpick comes out clean.

Top with creme fraiche and fresh raspberries or whatever fruit is in season.

Roasted Tomatoes with Olives

Imagine my dismay when I noticed that this (jerk) caterpillar demolished my tomato plants. Thankfully,  tomatoes are abundant at the farmers market near my house.

Place cut tomatoes into a roasting pan. drizzle with olive oil, salt and pepper, and herb of choice such as rosemary, thyme  or Herbs de Provence. Roast tomatoes at 325 F for 90 minutes. Serve along with olives stuffed with garlic or almonds .

Smashed Potatoes

I am pleased to introduce Alona of   www.potatounderground.com who is contributing the recipe of today. Potatoes all over the world should stand up and be flattered at the high esteem they are receiving at Potato Underground. You should have a look at their offerings.  

Here is a favorite recipe for brown butter smashed potatoes with butternut squash. We love this delicious and simple recipe that’s great for the fall. 

PREP TIME:  25 minutes
COOK TIME:  15 minutes 

1          pound (3 medium) yellow-flesh potatoes, cut into 3/4-inch chunks
1          small butternut squash (about 1 pound), peeled, seeded and cut into 1-inch chunks
            Salt
3          tablespoons butter, divided
8-10     fresh (2 to 3-inch) sage leaves, stacked and cut across into ¼-inch strips
½         cup 1 percent milk (approximate)
            Freshly ground black pepper, to taste 

In 3-quart saucepan, cover potatoes and squash with water; add 1 teaspoon salt. Bring to boil over high heat; reduce heat, cover and cook until tender, 12 to15 minutes. Meanwhile, add 2 tablespoons of the butter and the sage to small skillet or saucepan over medium heat. Tilting pan and watching closely, cook about 3 minutes, until butter foams and begins to brown; keep warm. Thoroughly drain potatoes and squash, return to pan and shake 1 to 2 minutes over low heat. Roughly mash with hand masher leaving mixture chunky. Over low heat, gently mix in remaining tablespoon butter and enough milk for consistency desired. Season with salt and pepper. Spoon into serving bowl and drizzle with brown butter and sage. 

Makes 4 servings (about 4 cups) 

Per serving: 245 calories, 6 g protein, 36 g carbohydrate, 10 g total fat, 25 mg cholesterol, 116 mg sodium, 8 g fiber, 36 mg Vitamin C, 1046 mg potassium. 

Additional potato recipes and techniques are featured on www.potatounderground.com. You can also find additional videos for microwavable mashed potatoes at tp://youtube.com/watch?v=jOrtZBQd6CY

 

Macaroni and Cheese

This morning as I rose from the snuggly warmth of my bed I heard the crunch rustle rustle crunch of leaves outside of my window. It was then that I knew that the time has come to pull out the knee high socks. Knee high socks mean fall has arrived and so has the warm food of cozy comfort. It is time for macaroni and cheese.

• 2 Cups of Curly Pasta
• 2 Tablespoons of flour
• 2 Tablespoons of Butter
• 1 Cup of Milk (I use Soy)
• 1/2 Cup shredded Parmesan
• 1/4 Blue Cheese
• 1 Cup Cheddar shredded
• Salt and Pepper to taste
• A handful of Bread Crumbs

Boil your pasta Al Dente
Preheat the Oven to 350 degrees
In a saute pan, melt the butter and whisk in the flour. Allow the two ingredients to mix and bubble.
Add the milk and continue whisking until a sauce forms.
Remove from heat.
Set aside a small handful of the mixed cheeses for later.
Add the cheeses to the white sauce and put the heat on low if needed to melt everything together into a thick cheese goo.
Add the pasta to a casserole dish,. Pour the cheese goo over the pasta and mix well.
Add salt and pepper now if you choose.
Top pasta with remaining cheese and breadcrumbs.
Bake until the cheese has melted and the top of the macaroni and cheese is crisp (30 minutes).