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Ha, ha. No argument there, but fortunately a slightly different texture. I once ate fried nightcrawlers on a monetary bet and they weren't half bad and with a little catsup or dip might be good. People can get used to different things.Quote:
Originally Posted by JaneV2.0
Here is the Harvest Grain Bowl recipe from Amy Traverso, Yankee Magazine. It is vegetarian, and could easily be made vegan by omitting the feta cheese. I cut the recipe in half and it was more than enough for two of us.
Harvest Grain Bowl with Roasted Squash & Apples
Yield: 8 servings
For the grain bowl
Ingredients
1 1/2 cups quinoa
3 cups water
1 pound butternut squash (neck part), peeled and cut into thin half-moons
2 large, firm sweet-tart apples
1 can chickpeas, drained, rinsed, and patted dry
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup chopped fresh parsley leaves, divided
3 ounces feta cheese, crumbled
Instructions
Preheat your oven to 425°. Put the quinoa in a fine mesh strainer and rinse well. Put quinoa and water in a 3- or 4-quart saucepan over high heat. Cover and bring to a boil. Reduce heat to low and let quinoa cook until all the water is absorbed, 15 to 20 minutes. Pull it off the heat and let steam, covered, until ready to use.
Meanwhile, line two large rimmed baking sheets with parchment paper. In a large bowl, toss the squash, apple slices, and chickpeas with the olive oil, salt, and pepper, then divide them between the two baking sheets. Roast for 15 minutes. Remove the pans from the oven and flip the squash and apple slices over, then return to the oven and continue roasting until golden, 10 to 15 minutes more.
For the dressing
Ingredients
1/4 cup fresh lime juice (about 2 large limes)
1 tablespoon honey
1 large clove garlic, minced
1/2 teaspoon kosher salt
3 tablespoons olive oil
Instructions
Make the dressing: In a small jar with a tight-fitting lid, shake the lime juice, honey, garlic, and salt. Add the olive oil and shake until combined.
Pour half of the dressing over the cooked quinoa and add half of the chopped parsley. Stir with a fork to fluff and combine. Pour the quinoa into a wide serving bowl. When the vegetables and fruit are done roasting, arrange them atop the quinoa along with the feta and remaining parsley. Pour the remaining dressing over all and serve warm or at room temperature.Attachment 4152
Thank you, I am going to print that one out for next week's grocery run, trying to plan meals for next week.
Thanks, rosa! I've saved it as well. It looks really good.
I recently discovered a butternut squash I'd stashed in the basement a couple of months ago. So roasted squash soup with crusty bread.
Salmon with maple glaze, forbidden/brown rice pilaf with mushrooms and a pear/blue cheese salad.
That sounds wonderful, Pinkytoe.
I had a not-too-impressive pre-made, packaged Cobb salad from the grocery store. They have been pretty decent in the past, but this one had a lot of brown lettuce in it, which is pretty unappetizing.
Broccoli Cheese soup.
Last week I bought butternut squash “noodles “in the vegetable aisle that are ridiculously expensive. I sautéed them with onions and a couple of vegetables including kale and splashed with balsamic reduction. Really good. Like them so much that I bought two packages this week.
Looks like we are all on a butternut squash kick!
Gluten free spaghetti with vegetarian meatballs. Virtuous, but not the greatest.