Posts Tagged "winter"

Butternut Squash Manicotti- An Experiment

It has been so long since my last post! That’s what happens when you work in the retail industry during the holidays. I feel like I’m just now getting back to my usual routine, which means you can expect to see recipes on a regular basis again!

My first post is not a usual recipe. It’s more of a journal entry of my latest experiment. About a year or so ago, I had the idea to stuff manicotti with butternut squash, yet I never got around to it. This entry below is my first try. I didn’t go by a specific recipe and just sort of made it up as I went, so excuse the lack of proper measurements.

squash-2

I began by roasting one medium butternut squash and one rather small one (a large squash would have been ideal, but this is what I had on hand). In order to roast, I cut off the stem and then, using a sharp chef’s knife, I cut the squash in half, lengthwise. Then I placed it on a cookie sheet, seed side up. I spread a touch of olive oil on each half, sprinkled with salt and pepper, and baked at 400 degrees. The time is, of course, based on how big the squash is, but I have found that you need at least an hour for a small squash, and an hour and a half for a large one.

Once done, I let them cool in the refrigerator. (I recommend roasting the squash in the morning or even the day before, if you have the time).

Next I purreed the squash in my food processor and then added it to a small sauce pan. Once it came to a boil, I added:

between a 1/4-1/2 cup of mascarpone cheese
about 2 tablespoons of Pecorino Romano cheese
1 clove of garlic, minced or grated
a handful of fresh parsley
salt and pepper

I stirred it all together until the cheese had melted and then removed it from the heat.

In the meantime, I boiled my manicotti shells for just 4 minutes. You absolutely do not want to cook the shells all the way, otherwise they will be overcooked and mushy when you bake the dish in the oven. You want to take the manicotti shells out when they are still very al dente.

Then it’s simply a matter of filling the shells, which is both fun and messy. I have tried various methods for manicotti over the years. Sometimes I cut off the corner of a plastic storage bag and use it like a pastry bag. Other times I just use a small spoon. Either method is equally successful and messy. The above method was enough to stuff 8, rather sloppy, shells.

Now, for this recipe, I melted a heaping spoonful of mascarpone cheese in a saucepan, added about a 1/4 cup of the pasta water and pepper, and then poured that mixture on top of the filled shells. I think any sauce would work, though.

Then I topped it with some more Pecorino Romano cheese and stuck it in the oven, covered for 20 minutes, and 8 minutes uncovered.

Next time, I may try ricotta cheese instead of mascarpone (the mascarpone was richer than I had in mind), and may add in egg to help bind the mixture more. But for now, here’s how the final product looked.

squash-1

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Simple Vegetarian Chili

I love chili. It’s the perfect cozy-day meal that you can cook all day and watch the leaves or snow fall outside. I grew up eating beef chili, but since I don’t eat beef anymore, I’ve fallen in love with vegetarian chili. (My mom finds this hilarious since I refused to eat chili with beans as a kid.)

Sometimes I get quite fancy with my chili, but this recipe is my favorite. It’s very simple and is all about those delicious kidney beans that I refused to eat as a child. The key to this chili is cooking the dry beans in with the beer rather than just throwing a can of already cooked beans in at the end. You could do that, I suppose, but if you follow this method, the beans will take on the most wonderful flavor.

And yes, you read that right. I use beer. Me, the person who hates drinking beer. I grew up eating chili made with beer, though, and just because I’m not using meat in this recipe doesn’t mean that I’m going to cut out such a key ingredient.

And so to begin:

Start by heating olive oil in a heavy bottom pot or dutch oven. Sauté:

1 medium onion, finely chopped

Saute for about five minutes. Then add:

1-3 jalapenos, seeded and finely chopped*
salt

Cook for another five minutes. Then add:

at least 3 tablespoons of chili powder
about 2 teaspoons of cumin
3 cloves of fresh garlic, minced
1 teaspoon of coriander
a few grinds of black pepper

Let the spices cook for a minute or two. Then add:

1 1/2 to 2 cups of dried red kidney beans, soaked overnight**
28 ounces of crushed or pureed tomatoes

One 12 fl oz bottle of dark beer (emphasis on dark)
1 cup of water (you may need to add more as it cooks if the chili gets too thick)

Give everything a stir and bring the mixture to a boil. Have a lid on the top of the pot, tilted so that it’s still letting steam out. The chili will start to splatter when it boils. Once it’s boiling, turn the heat down to medium low and let it simmer for hours. Taste every few hours in order to adjust seasoning. (This is the best part of making chili!) My family is notorious for adding chili powder by the spoonfuls all day long, so really, in the end, I have no idea how much chili powder I use. Also, if using canned tomatoes, you might want to add:

1 tablespoon of brown sugar (optional)

I like my chili to be really spicy with a slight hint of sweetness in the background.

If you want to add zucchini or corn in at the end, you can. I highly recommend serving the chili with cast iron skillet cornbread (recipe coming soon), Greek yogurt, and gouda cheese on top. Enjoy!

And sorry about the lighting in the below picture. It was sort of an afterthought.

chili-1

*If you’re using jalapenos from your freezer, as I do during the winter, be careful! Something about the freezing method seems to make jalapenos hotter (or at least the ones in my freezer seem to get hotter). Mine are so unpredictable that I start with a quarter of a jalapeno and add more throughout the day. I learned this lesson the hard way. One time I put a whole jalapeno in and it was so spicy that I could barely eat it (and I love spicy!). So be cautious in the beginning and keep tasting throughout the day. Also, experiment with other hot peppers. Though I usually just use jalapenos in this basic recipe, there are many others that are quite wonderful in chili.

** I say 1 1/2 to 2 cups because it depends on how beany you want your chili to be. (And yes, beany is a word.)

 

 

 

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Kale Pesto

kale pesto pasta

I love basil pesto during the summer but never, until recently, thought of trying other types of pestos during the winter. This recipe is based off one I found in Andrew Weil’s cookbook, True Food (which, if you haven’t seen yet, I highly recommend). I made some modifications. He uses pine nuts, which is traditional in pesto but expensive. Instead I used cashews. He also uses black kale, which I didn’t have. Instead I did a mixture of green kale and spinach, both of which I had on hand and needed to use. My modified recipe looked something like this:

4-5 cups of kale and spinach (though simply kale would be wonderful as well)

1/2 cup of Parmigiano-Reggiano cheese

1/4-1/2 cup of extra-virgin olive oil

1/4 cup of cashews

1 clove of garlic, chopped

salt and pepper, to taste

red pepper flakes, to taste

Andrew Weil boils the kale for 3 minutes and then transfers it to an ice bath for an additional 3 minutes before draining it and squeezing out the water. I did this as well, though I suppose if you wanted to use raw kale, it would work. Otherwise, it’s a simple matter of putting all of the above ingredients in a food processor and pureeing until smooth.

Though this pesto could be used for so many things, my favorite way to eat pesto is on pasta. In the above photo you can see that I used pappardelle noodles, which are one of my favorites. No, in this case they are not homemade (though I love making pappardelle).  These noodles I bought frozen at Carfagna’s store. And if you live in Central Ohio and have never been to Carfagna’s then, well, you’re really missing out. Even I can’t make my own ravioli and pasta all the time, so Carfagna’s is my go to for frozen pasta.

To make the dish complete, toss the pasta and pesto with any seasonal sauteed or roasted vegetable(s) you have on hand. Eat. Savor. Enjoy.

 

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