Squash Anyone??

Butternut Squash and Potato Mash (Squash and Mash)

By BodyEcology.com

Ingredients:

• 1 large butternut squash (approx. 2 lbs.), halved length-wise and seeded
• 1 pound potatoes – any kind, peeled or unpeeled
• 1 T sea salt
• 4 T unsalted  raw butter (raw, when possible)
• 1 T chopped fresh rosemary
• 1 tsp. chopped fresh thyme

1. Preheat oven to 400°.
2. Place squash cut side down on baking sheet.
3. Pour 1 cup water in bottom of pan, and place in oven to roast 40-45 minutes until flesh of squash is tender when pierced with a fork. Remove from oven, and set aside.
4. Steam or boil potatoes, and add 1 tsp. salt. When tender, remove from heat and drain.
5. When squash is just cool enough to touch, scoop flesh from skin, and combine with potatoes.
6. Melt butter in small sauté pan, and add rosemary and thyme. Simmer approximately 1 minute until herbs release aroma.
7. Add butter, herbs, and remaining salt to squash and potatoes.
8. Use either electric beater or potato masher, and mash all ingredients together until they are smooth and well combined.  You may choose to leave it chunky if you are leaving skins on the potatoes.
9. Serve warm.Yields 6-8 servings.

Add comment February 16, 2011

2 Great Quick Recipes

Hope you all enjoy these recipes!

Creamy Mushroom Spaghetti

Ingredients:

Salt

1 pound whole-wheat, whole-grain spaghetti, rice or quinoa pasta

1 1/2 pounds mixed mushrooms-shiitake, crimini, any that catch your eye at market

1/3 cup extra-virgin olive oil

2 leeks

3 to 4 cloves garlic, finely chopped

Freshly ground black pepper

2 tablespoons finely chopped fresh thyme leaves

1/2 cup dry white wine

1/2 cup cream

Grated Parmigiano-Reggiano or Romano, for topping

Directions:

Heat water to a boil for the pasta, salt water, drop in pasta and cook to al dente.  Wipe mushrooms clean with damp towel and remove woody stems.  Thinly slice the mushrooms.  Heat a large deep skillet with extra-virgin olive oil over medium-high heat.  Add the mushrooms and cook until deeply golden and tender, 10 minutes. 

While mushrooms cook, halve the leeks lengthwise. Cut off a couple of inches from tough tops.  Trim off root end.  Thinly slice the leek then vigorously wash in a large bowl of cold water, separating all the layers to free of grit. Let leeks sit a few minutes then lift out of the water and dry on kitchen towel. 

Add leeks to mushrooms along with garlic and season with salt, pepper and fresh thyme. Cook 3 to 4 minutes more then add wine, reduce half a minute then stir in cream and heat through.  Toss pasta with mushrooms and adjust seasoning.  Top with grated cheese at the table. 

Potato and Kale Chips with Lemon Mayonnaise

Ingredients:

Chips:

3 large kale leaves or 2 bunches of kale

Olive oil, for drizzling

Kosher salt and freshly ground black pepper

1 (8-ounce) medium white potatoes, unpeeled

1 (8-ounce) medium sweet potatoes, unpeeled

Mayonnaise:

1 cup mayonnaise

2 tablespoons fresh lemon juice (from 1/2 a large lemon)

1 teaspoon lemon zest (from 1/2 a large lemon)

Kosher salt and freshly ground black pepper

Directions:

Chips: Put an oven rack in the center of the oven.  Preheat the oven to 350 degrees F.

Remove the thick stem from the kale and discard.  Cut the leaves into 2 to 3-inch pieces.  Put them in a bowl and drizzle with olive oil.  Toss well.  Arrange the kale in a single layer on parchment paper-lined baking sheets.  Bake for 10 to 12 minutes until crispy and slightly dark on the edges. Season with salt and pepper, to taste.

Using a mandoline slicer or sharp knife, slice the white potatoes and the sweet potatoes into 1/8 inch thick slices.  Put them in a bowl and drizzle with olive oil.  Toss well.  Arrange in a single layer (without overlapping) on parchment-lined baking sheets and bake for 12 minutes.  Turn the slices over and continue to bake, checking every 2 minutes until brown and crispy, about 6 to 8 minutes longer.  Season the chips with salt and pepper, to taste.

Mayonnaise: In a small bowl, combine the mayonnaise, lemon juice and lemon zest.  Season with salt and pepper, to taste.  Transfer all the chips to a large bowl and serve with the mayonnaise.

Cook’s Note 1: Some potato chips will cook faster than others.  Remove the chips from the baking sheets as soon as they become brown and crispy. 

Cook’s Note 2: The recipe can be doubled or tripled.

Cook’s Note 3: Make sure you don’t crowd kale-want them spaced out so they can get crispy.

Hope you enjoy these recipes!

Add comment January 10, 2011