Veggin’

My bamboo steamer kept whispering to me every time I walked by it, “Use meeee. Use meeee.” So, finally, I listened and grabbed it off the shelf.

Now that the steamer was down on the counter, I knew wasn’t in the mood for an Asian dumpling so I hunted for something a little different. I’m glad I did, otherwise, I wouldn’t have found this unique recipe. It was also surprisingly quick and easy to make (if you don’t mind taking some time to grate the squash).

I used one acorn squash, and doubled all the other ingredients in the original recipe and was rewarded with 20 dumplings. It was enough for two hungry adults to wolf down as a main dish. It’s probably enough for a family of four to have as a side dish.

I also substituted flat leaf Italian parsley for the cilantro and reduced the amount of coriander. (Frequent readers will know that my in-house taste tester is the victim of the “soapy taste blues” whenever tasting either cilantro and coriander. So, as always, feel free to use what you wish.)

Acorn Squash Wadas in Garlicky Oil
from Laxmi’s Vegetarian Kitchen

Squash Dumplings:

• 1 small acorn squash
• 2 fresh hot green chili, stemmed and minced
• 1 cup whole wheat flour
• 4 tablespoons chick pea flour
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 4 tablespoons mild peanut or vegetable oil, plus more for brushing the steamer
• 1/2 teaspoon mustard seeds
• 2 or 3 garlic cloves cut into slivers
• 1 tablespoon minced fresh parsley (original recipe used cilantro)

Peel and seed the squash. Grate and measure 1 1/2 cups of squash.  Combine with the remaining dumpling ingredients and mix well. (Note: I sort of mushed the mixture together using the back of a spoon. I noticed the finer the grate, the better the mixture stayed together.)

Brush a steamer basket with oil or line a bamboo steamer with cheesecloth. Bring at least 1 inch of water to a boil in the steaming pot. Place heaping tablespoonfuls of the squash mixture 1/2 inch apart in the steamer basket.

Place over the boiling water, cover, and steam until a knife inserted in the middle comes out clean, about 4 minutes. You may have to steam them in batches. depending on the size of your steamer; add more boiling water for the second batch if necessary. (Note: I have a double steamer and was able to steam all 20 dumplings at the same time.) Ease out gently with a metal spatula and turn into a shallow serving dish.

Heat 2 tablespoons oil in a small skillet over medium heat. Add the mustard seeds; when the seeds begin to sizzle and splutter, stir in the garlic. Cook until the garlic is lightly browned, 3 to 4 minutes. Turn off the heat and add the parsley.

Pour the seasoned oil over the dumplings, scraping the skillet with a rubber spatula. Toss well to coat. Serve immediately. Makes 4 to 6 servings. Preparation time: 15 minutes.

Oh boy did I need this soup. My bike commute home was wet, cold and miserable, but once I heated up this soup all became right with the world. The soup was smoky, savory and thick. Everything I needed to warm up from the cold ride. The spiced pumpkin seeds were a unique treat not normally seen on a weekday meal.

The original recipe came from the January 2009 issue of Vegetarian Times and asked for kabocha squash and pepitas. However, I wanted to use the last butternut squash I received from my vegetable deliveries. I also found some great looking pumpkin seeds at the organic market. So, I took the alternate path in making this recipe.

By the way, the first steps of the original recipe were to make the spiced seeds but I was able to make them when the soup was set to simmer.

And, finally, I’ll admit it…I accidentally used 2 Tablespoons instead of 2 teaspoons of smoked paprika in this preparation. But, you know, it actually came out really good! So, I don’t really consider it a mistake but a discovery. Yeah, that’s it.

Sherried Butternut Squash Soup with Spiced Pumpkin Seeds
Adapted from Vegetarian Times, January 2009

Soup
1 Tablespoon olive oil
1 medium onion, thinly sliced (1 cup)
2 cloves garlic, minced (2 tsp)
2 teaspoons smoked paprika (or, try it with 2 Tablespoons for a stronger flavor)
1 bay leaf
2 Tablespoons dry sherry
1 1/2 pound butternut squash (or kabocha squash), peeled, seeded and cut into 1-inch pieces
2 cups low sodium vegetable broth

Spiced Seeds
1/2 cup pepitas or shelled pumpkin seeds
1 Tablespoon olive oil
2 tsp agave nectar
1/2 teaspoon smoked paprika
1/2 teaspoon salt (omit if the pumpkin seeds are already salted)
2 Tablespoons chopped cilantro (omitted in this preparation)

Sherried Butternut Squash Soup

Heat oil in large pot over medium high heat. Add onion, saute 5 to 7 minutes, then stir in garlic, smoked paprika, and bay leaf. Cook 1 minute more. (Note the 2 Tablespoons rather than 2 teaspoons of paprika I was supposed to put in…whoops!)

Add sherry, and cook 2 minutes. Add squash, vegetable broth, and 1 cup water. Bring to a simmer, cover, and reduce heat to mdium-low. Cook 25 minutes, or until squash is tender. (Note: While it’s simmering move on to making the spiced pumpkin seeds – recipe below.)

Remove bay leaf, and puree soup in food processor or blender until smooth. Season with salt and pepper, if desired. Served sprinkled with spiced seeds.

Spiced Pumpkin Seeds

Preheat oven to 350 degrees. (Note: I used my toaster oven.) Line baking sheet with parchment paper. Toss together pumpkin seeds (or pepitas), olive oil, agave nectar, paprika, and salt in small bowl.

Spread on prepared baking sheet, and bake 10 to 12 minutes turning occaisionally. (Note: Keep an eye on these guys because they’ll go from being nice and toasty to burned in 2 seconds flat.) Break pumpkin seeds apart, and toss with cilantro (if using).

It may be the Tour de France but some stages do dip into other countries…as shall I. I’ve been focusing on French dishes but today’s stage ended in beautiful Barcelona, Spain. That means, it’s time to whip up a Paella!

There are literally thousands of ways to make paella. I used a lot of the vegetables that I received in my weekly vegetable delivery (including a lot of the green onions!) Feel free to throw in whatever vegetables you may have on hand beyond what I have listed below – carrots, asparagus, peppers, capers, whatever. The key is throwing it in at the right times so you don’t end up with a squishy vegetable mess. The more delicate the vegetable, the later you throw it in. Be sure to let the cover sit on the pan to let everything steam and cook, but check to make sure the liquid isn’t burning off too quickly or the rice won’t be able to cook very well.

Paella is actually very easy to make and it becomes a really hearty dish with not a lot of added extra fat.  It’s a great dish to serve to a crowd and doesn’t require a lot of babysitting while it cooks. (And, if you ask nicely, perhaps someone will get up and check on the paella when it’s cooking so you don’t have to…)

Megabeth’s Paella

• 4 green onions, white parts minced
• ½ red onion, minced
• 2 large garlic cloves, minced
• 2 Tablespoons olive oil
• 2 – 3 cups vegetable stock (Go here to learn how to make your own…)
• 1 cup uncooked white rice (if you use brown, increase the cooking time
• 3 corn cobs, cut into thirds
• 1 zucchini, sliced
• 1 yellow squash, sliced
• ½ cup frozen peas
• 1 14.5 ounce can diced tomatoes
• 1 14 ounce can artichoke hearts, quartered
• 1 teaspoon saffron, crushed
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• salt and pepper

In a small bowl, put crushed saffron in 1 Tablespoon of water and set aside.

In a large cast iron skillet, heat olive oil on medium. Add onions and garlic and cook until translucent and softened.

Add white rice, stir to coat with the oil, and cook until beginning to brown.

Add one cup of vegetable stock and tomatoes.

Add saffron and the water it was soaked in, paprika, oregano, salt and pepper to taste. Stir to combine.

Turn heat to high and bring mixture to a boil. Once boiling reduce heat to low. Add zuchinni, yellow squash and corn. Cover with a tight fitting lid and let simmer for 20 minutes on low.

Life cover, stir, and add artichoke hearts, and more of the vegetable broth. Replace cover and continue simmering until rice is cooked through – another 20 – 30 minutes. Stir occasionally and add additional broth or water if rice begins to dry out in the cooking process.

Moving right along on this Vegetarian Culinary Tour de France, I’ve adapted this gratin from a 1999 recipe featured in Fine Cooking. How appropriate. Lance Armstrong won his first Tour de France the same year this recipe was published. Coincidence? Perhaps.

Either way, I have found a really good use for all the summer vegetables that are piling up in farmers markets and on my counter with this Zucchini, Squash and Tomato gratin. Spend some time cooking the onions slowly so they come out soft and not crisp. And, finally, if you don’t go overboard on the cheese, you can have a light dish with very intense flavors.

Zucchini, Yellow Squash and Tomato Gratin
Adapted From Fine Cooking
June 1, 1999

For the onions:

• 2 Tbs. olive oil
• 1 medium red onion, thinly sliced in circles, then cut in half
• 2 cloves garlic, minced

For the gratin:

• 3 ripe red tomatoes, cored and cut into 1/4-inch slices, drain off any excess liquid
• 3/4 lb. (about 2 small) zucchini or other green summer squash, cut into 1/4-inch slices
• 3/4 lb. (about 2 small) yellow summer squash or golden zucchini, cut into 1/4-inch slices
• 3 Tbs. olive oil
• 2 – 3 Tablespoons Herbs de Provence
• 2 Tablespoons basil, freshly chopped
• 1 tsp. sea salt
• 1-1/4 cups freshly grated Parmesean
• Freshly ground black pepper to taste

Heat olive oil over medium heat in a skillet or pan. Add onions and cook until limp and browning – about 20 minutes. Stir frequently. (Turn down the heat if the onions cook too quickly.) Add garlic and saute for another 1 or 2 minutes. Spread the onion garlic mixture on the bottom of a baking dish. Sprinkle some of the herbs and all the basil on top of the onion mixture.

Preheat oven to 375 degrees.

Toss zucchini and squash slices with a drizzle of olive oil (about 1 1/2 Tablespoons), 2 Tablespoons herbs de provence, and 1/2 tsp salt.

Beginning at one end of the baking dish, layer the tomatoes overlapping them slightly over the width of the dish. Then sprinkle with a little of the cheese. Then, lay a row of zucchini, overlapping the tomatoes, and sprinkle that row with a little cheese. Add an overlapping row of yellow squash, and sprinkle with the cheese. Then start over with the tomatoes. (I slid the tomatoes a little under the row of yellow squash so things didn’t topple over.)

Keep going with the layers until the pan is filled.

Grind some pepper, sprinkle 1/2 teaspoon salt and then drizzle a little bit of olive oil over the top. Put about 3 teaspoons of herbs de provence in the remaining cheese. Stir to combine. Then sprinkle over the top of the entire pan. (I’ll let you decide how much cheese to throw on the top. Since this was already part of a creamy decadent meal, I used only a little bit of the remaining cheese.) Cook until the juices bubble and the top is well-browned – a little more than an hour. Let it cool a little bit before serving.

This recipe was put together very quickly by using pre-peeled and cut butternut squash. However, it does take a little bit of oven time so if you’re starving you’ll have to wait a little bit for this to cook through. The original recipe called for gruyere cheese which I did not have on hand. I had plenty of parmesean, though, and it worked just fine. The result is a gratin that’s got a great balance of sweetness from the butternut squash and a fillingness from the quinoa.

Quinoa with Butternut Squash Gratin
Adapted from: Healthy Cooking – Suite 101

• 1 20 oz. package peeled and diced butternut squash
• 1 cup organic quinoa
• 2 cups water
• 1 tsp. salt
• 2 Tbsp. olive oil, divided
• 4 cloves garlic, minced
• 2 Tbsp. red onion, minced
• 1/2 cup egg substitute, such as Egg Beaters
• 1 cup shredded parmesean cheese
• 1 cup panko crumbs
• salt and pepper to taste

Preheat oven to 400. Spray a 2-quart baking or gratin dish with nonstick cooking spray.

Dice butternut squash into small pieces. Place in bowl and cover loosely with plastic wrap. Place in microwave for 3 to 5 minutes – until soft.

Wash the quinoa in a fine sieve until water runs clear.

Transfer squash and quinoa to a large pot.

Add water and salt to pot and bring to a boil. Reduce heat to low. Let squash and quinoa simmer until quinoa blooms into little spirals – about 15 minutes.  Remove from heat.

Meanwhile, heat 1 Tablespoon olive oil over medium heat in a small frying pan. Add red onions and cook for 2-3 minutes. Add garlic and cook a minute or two longer. Add to quinoa and squash mixture and mix to combine.  (One version of this recipe called to transfer mixture into blender or food processor prior to the next step. I did not do that in this version but may try that next time.)

Add egg substitute, 3/4 cup of the cheese, and salt and pepper to taste.

Transfer to baking or gratin dish. Sprinkle remaining cheese and panko over gratin. Drizzle remaining 1 Tbsp. of olive oil on top.

Bake for 35-45 minutes or until top is golden brown.

I’m a little slow in posting this week because of this recipe. You see, in the making of this recipe I was using a mandolin slicer and discovered there is a reason for the safety handle. I sliced one of my fingers pretty good on the blade.  After a few days of recovery, I finally pushed up my sleeves and headed back into the kitchen…and definitely remembered to use the safety handle.

This recipe is adapted from one that appears in my 1986 edition of “The Cookbook for People Who Like Animals”. (I always laugh when I use this cookbook because I think the title reads as if to say, “Ooh, yum! Animals!” ) It came out nicely. Paprika and tamari were two flavors I’d never think to put together but they complimented nicely on the squash.

Broiled and Breaded Crookneck Squash
Adapted from “The Cookbook for People Who Like Animals”
Serves 2 as a side dish

2 yellow crookneck squash
1/4 cup olive oil
1/8 cup tamari
1/4 t garlic powder
1/4 t paprika
1/4 t onion powder
1/2 to 3/4 cup panko

Cut squash into 1/4 inch thick slices. (Note: mine were cut quite thin and had a tendency to soak up a bit too much of the oil mixture. Next time I’ll make them thicker.) Combine oil, tamari, and spices in a bowl.

Dip each squash slice into oil. (Note: The operative word is “dip”, I soaked some of the slices which made them come out a bit oily.)

Preheat oven to broil. Place squash slices on baking sheet without overlapping.

Sprinkle panko crumbs on top of each slice.

Place under broiler for 3 to 5 minutes until soft and the panko is browned. (I used two baking sheets, while one was under the broiler, I set up the second pan.)

This weekend, I sat in front of the television a bit more than I meant to. I flipped between some old movies on TCM (Alfie, Marty, etc.) and the Food Network.  On Ultimate Recipe Showdown the theme was “comfort food” which spoke directly to me in the mood I was in. One competitor created “Mini Pumpkin Corn Quesadillas with Brazilian Avocado Butter“.  Unfortunately, I did have to scrape myself off the couch and head out to the grocery store to get a few of the ingredients, but it was well worth the trip.

I’ve adapted the original recipe a bit and turned it into “Butternut Squash Polenta bites with Brazilian avocado Butter”. Also, the original recipe as written was a bit difficult to follow so I’ve tried to re-write it a bit to help with the preparation steps. It does take a little bit of stove manipulation, however.  I had three pans going at once. If it’s hard for you to multi-task, the final dish won’t be in jeopardy if you decide to cook each layer separately rather than at the same time.

The result of this dish is indeed a tummy warming comfort food that can be a main dish, side dish, or an impressive appetizer. The complex flavors blend well into a really delightful mouthful.

Butternut Squash Polenta Bites with Brazilian Avocado Butter

Brazilian Avocado Butter:
1 ripe avocado
1 cloves garlic, crushed
1/2 lemon, juiced
1 tablespoon honey
1/8 cup olive oil
Salt

Polenta Bites:
Vegetable cooking spray
12 (1/2-inch) slices plain polenta “chub” purchased form the market
Butter or olive oil, to saute
1/2 finely diced red onion
1/2 cup frozen or fresh pre-diced butternut squash
1/3 cup sweet corn kernels
12 (1/2-inch) slices drunken goat or other mild “meltable” cheese
Jalapeno jelly, for garnish (I found this in the jelly section of my local grocery store)

Prepare the avocado butter first. Cube avocado. (Slice avocado in half and remove pit. Dice avocado inside the skin by holding 1/2 of the avocado in one hand. Then make several slices vertically then horizontally. Turn skin “inside out” to remove avocado into bowl.) Put next four ingredients into bowl.

Cut polenta, onions and butternut squash (if not using pre-diced). Cover baking sheet with tin foil. And, slice cheese into 12 thin strips that are the size of the polenta rounds.

Heat large cast iron skillet or griddle on medium high heat. Spray with vegetable spray. Once heated, add polenta. Flip when each side is browned and crisp. (Be sure that the polenta is browned nicely as it adds a bit of contrast between the other items layered on top of it.)

Meanwhile, heat another pan and add butter. Once melted, saute onions and butternut squash until creamy.

Heat a small skillet and spray with vegetable spray, add corn and toast until corn begins to turn brown.

Once the polenta is browned, remove to baking sheet. When the corn and butternut squah/onion mixture are completed cooking, pre-heat broiler.

The bites are now ready to assemble.

My kitchen was overrun with acorn squash this week. This recipe was perfect as I was able to stretch the filling of orzo to fit into two large squash halves plus four small ones.

There are several options on how to cook the acorn squash – microwaving, steaming, or baking with olive oil. The method described below worked well for me as the acorn squash has time to cook while I’m working on the orzo and sauce. And, the oven is already pre-heated when it’s time to bake the acorn squash when it’s stuffed with the filling.

Acorn Squash Stuffed with Zesty Orzo and Cheese
by Megabeth

2 large acorn squash, halved, seeded
3/4 cup water
1 cup orzo
3/4 cup milk
1/2 cup vegetable broth
1/2 cup grated sharp cheddar cheese
1/3 cup grated Parmesan cheese
1 t onion powder
1 t garlic powder
Several dashes of hot pepper sauce
panko crumbs

Preheat oven to 400° F. Prick acorn squash several times with knife. Place in microwave for two minutes on high. Remove from microwave and let sit one minute. Cut acorn squash in half (stem to stem).

To keep acorn squash from rolling around in pan once you flip them over, cut a thin slice from rounded side of each squash half. Place squash, open side down in glass pyrex baking pan. Add water to pan and cover with foil.

Bake for about 35 minutes – or until squash is tender. Once tender, drain water in pan and flip acorn squash open side up. Sprinkle with salt and pepper.

Meanwhile, place orzo on small baking sheet and place in oven for a few minutes to toast.

Put a few cups of salted water in pot and bring it to a boil. Once boiling, add toasted orzo. Cook until almost tender (about 5 minutes.)  Drain the orzo.

Add milk and broth into pot and bring to a boil.

Once boiling, add orzo. Continue boiling until the liquid thickens and orzo becomes tender. Stir frequently, about 5 minutes. Drain. Remove pot from heat.

Stir in cheddar and 1/2 of the Parmesan. Once melted add garlic powder, onion powder, salt, pepper and hot pepper sauce. Stir to combine ensuring that all the cheese is melted.

This recipe is perfectly written so that the pasta finishes up around the same time the sauce finishes cooking. It’s a bit decadent for me to have as a weekly meal – lots of butter, oil and heavy cream – but it’s a easy to whip up quickly when you’re looking for a unique comfort food.

Penne with Creamy Golden Zucchini
from”A Year in the Vegetarian Kitchen”

Serves 4 as a main dish

6 small golden zucchini or summer squash (about 1 1/2 pounds) [Note: I used 2 large yellow squash]
Salt
1 pound penne [Note: I used a wheat penne]
1 T unsalted butter
1 T extra-virgin olive oil
2 medium garlic cloves, minced
1 t minced fresh oregano leaves
1/3 cup heavy cream
Freshly grated Parmesan cheese

Bring 4 quarts water to a boil in a large pot for cooking the pasta.

Halve each zucchini lengthwise, then cut each half crosswise into 1-inch chunks. Slice each chunk into 1-inch-long pieces about 1/4 inch thick.

Add 1 tablespoon salt and the pasta to the boiling water and cook until al dente.

Meanwhile, heat the butter and oil in a large skillet over medium-high heat. When the foaming subsides, add the zucchini and 1/2 teaspoon salt and cook, stirring often, until lightly browned, about 10 minutes.

Add the garlic and oregano and cook just until fragrant, about 30 seconds.

Add the cream and 1/3 cup cooking water from the pasta pot, using a measuring cup to scoop out hte water. Cook just until heated through, about 30 seconds. Remove the sauce from the heat.

Reserve 1/2 cup of the cooking water and drain the pasta. Toss the pasta and succhini sauce, adding more cooking water as necessary to moisten the pasta. Serve immediately, passing the grated cheese at the table. [Note: Or, in my case, down the living room couch...]

Not really a fan or brussel sprouts or afraid to try them in the first place? The filling in this butternut squash, which includes brussel sprouts, is so good that it can even be a standalone entree.

Stuffed Butternut Squash
from allrecipes.com

2 servings

• 1 butternut squash, halved and seeded
• 1/2 cup basmati rice
• 6 Brussel sprouts, trimmed and quartered lengthwise
• 1 medium carrot, peeled, sliced and julienned
• 1/3 (15.5 ounce) can garbanzo beans
• 1/4 cup soy milk
• 3 tablespoons tamari
• 1/2 teaspoon ground turmeric
• 2 cloves garlic, minced

Preheat oven to 400 degrees F (205 degrees C). Place squash in a baking dish with one inch of water, and cover with foil.

Bake squash in the preheated oven for 1 hour, or until flesh is fork-tender. Keep warm.

In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes.
Meanwhile, place Brussels sprouts, carrots, and garbanzo beans in a skillet over medium high heat. Stir together soy milk, tamari, turmeric, and garlic, and add to the skillet, tossing to coat.

Cover, and simmer for 20 minutes, or until tender. Add a small amount of water or more soy-tamari mixture, as needed, to prevent drying out.

Combine rice with vegetable mixture, and scoop into squash.

Serve with additional tamari and season to taste.

This recipe involves some unique ingredient combinations and was surprisingly good. I had plenty of the filling leftover that, as I said above, made a great entree all by itself.