I am taking a time-out from my Christmas gift posts for this month’s Food ‘n Flix feature: “Who is Killing the Great Chefs of Europe?” I was inspired by Moulineau, the French chef, and his pressed duck. Not having a duck press (what a contraption that was) or a duck for that matter, I ended up with pressed chicken. . . . → Read More: Pressed Chicken with Squash and Tomatoes
Have you ever been over to M.J.’s Kitchen? If not, you must stumbled over there as soon as you are able.
Last January, M.J. posted about an unusual squash with an unusual name: Cushaw Pumpkin. These things do not look like pumpkins at all. Besides the weird name, they were . . . → Read More: Whole Wheat Pumpkin Muffins (and a weird squash)
On our last trip to Santa Fe, I had a beautiful stuffed acorn squash with brown rice, black bean chili, red sauce, and cojita at Harry’s Roadhouse. I really wanted to try to capture the New Mexican influence of that simple stuffed squash meal at Harry’s to help us with our New Mexico blues. And, I wanted to make it a bit healthier. Instead of brown rice, I used quinoa, added kale, and included some chili spice. I present Roasted Acorn Squash Stuffed with Quinoa, Kale, and Dried Tomatoes. . . . → Read More: Santa Fe-Inspired Quinoa Stuffed Acorn Squash
What to do with all these fresh veggies? Throw them in a skillet with some fantastic chutney. . . . → Read More: A veggie dinner with local (mostly) ingredients
A healthy recipe from Chef Michale McGreal as printed in “The News-Gazette.” . . . → Read More: #22: A recipe from Champaign-Urbana
Another chili recipe: Black Bean and Squash Chili . . . → Read More: #10: Using up winter squash
Listening to NPR, being able to listen to all of “The Spendid Table,” and being inspired to make something delicious. . . . → Read More: My favorite weekend pastime…