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The air is crisp, the leaves are changing colour, and squash is filling the stands at the Farmer’s Market. It is squash season. I am happy. By February, I will be over squash and craving fresh spring greens, but right now I am all about squash. Here is a quick and easy squash side dish we enjoyed this week and a couple photos from the pumpkin farm.
Little Butternut Squash Bakes
Hot and spicy from the chilli powder, sweet from the butternut squash, and a hint of salty, these little guys will wake up all of your taste buds. I created these little bakes because I wanted squash chilli but I like to slow cook my chilli and I didn’t have the time.
- 1 small butternut squash, peeled and but into ½ inch squares
- 1 teaspoon chilli powder
- ½ teaspoon cumin powder
- ¼ teaspoon ginger powder
- ¼ teaspoon cinnamon powder
- ½ teaspoon sea salt
- 2 tablespoons extra-virgin olive oil
Preheat oven to 400Fdegrees. Line a baking sheet with parchment paper.
Toss the prepared squash, spices, salt and olive oil in a large bowl. Spread the seasoned squash on the prepared baking sheet. Bake for 30 minutes. After 30 minutes, flip the squash and bake an additional 15 minutes. Serve immediately.
First, here is another little bathroom tease to the right. I really hope to finish the last remaining project this weekend. If only groceries didn’t need to be purchased, the house cleaned, the laundry done… sigh. I also have to cook, which I love, and so when I couldn’t find a non-soy veggie burger that I actually like, I made up my own. Like finding orange bathmats, finding a recipe has been very difficult; very difficult indeed. I do eat the occasional beef, bison and turkey burgers, but I don’t really enjoy them as much as a good veggie burger with its layers of flavour and textures. These are also great added as a topper to a salad.
Herbs in my Veggie Burgers
- 2 cups black turtle beans, cooked
- 1 cup cremini mushrooms, large dice
- 1 cup broccoli, large dice (use up your stems!)
- 1 cup carrot, small dice
- ½ cup celery, large dice
- 2 cloves garlic, fine dice
- 1 tablespoon fresh ginger, fine dice
- 1 cup quinoa flour
- ¼ cup tahini
- 1 egg
- 1 tablespoon fresh lime juice
- 3 tablespoons fresh parsley
- 2 tablespoons fresh chives
- 2 tablespoons fresh curry leaves
- pinch of nutmeg
- pinch of cinnamon
- salt and pepper to taste
Preheat oven to 350F degrees. Line a baking sheet with parchment paper. In a food processor process the beans, mushrooms, broccoli, carrots, celery, garlic, and ginger until well mixed. You don’t wan to over mix or your burgers will not hold together. Transfer the bean mixture to a large mixing bowl. To the bean mixture add flour, tahini, lime juice, fresh herbs, cumin, cinnamon, and salt and pepper. Mix well. Add the egg and mix again to incorporate the egg. If you find the mixture is too wet, add a bit more flour 1 tablespoon at a time. Form into patties about 1 inch thick and place on a baking sheet. Bake on the middle rack for 30 minutes, turning once after 15 minutes. The burgers should be dry on the outside but moist on the inside. Makes 6 big burgers.