Tag Archive: Squash


Okay, I confess, I didn’t set out to make a deconstructed rice bowl.  If I’d thought of that, I would have hard-boiled some eggs and served it in a bowl.  Next time!  And there will be a next time.  This dinner was yummy.

Sausage, Brown Rice, Roasted Veggies, and Salad

6 Cups cooked brown rice.  I always use a rice cooker and season with a salt blend and a spoon of duck fat (purchased at my local market).

1 Medium onion, chopped roughly.

2 lb. smoked sausage (I used smoked turkey sausage)  Lots of possibilities here!

1 yellow squash and 1 zucchini, sliced 1/2 inch thick and tossed with olive oil and salt or other seasoning blend.   I used Italian, but rosemary and thyme would be good.

2 ob. baby portobello mushrooms, cut in half, and tossed with olive oil and salt or other seasoning blend.  I used onion salt and a pepper blend.

1 can beans of choice, drained and rinsed.  I used cannellini beans.

This meal is so versatile, you can season and imitate different international cuisines.  Use garam marsala, or five spice, curry, or coriander with lime zest, etc.  You get the idea.  Take it whatever flavor direction you want.

I served this with Banh Mi veggies I always keep on hand, and it was a huge hit.  I also put together a salad kit.

https://vickidelbrouck.wordpress.com/2018/01/30/chicken-and-biscuits-banh-mi-fusion/

 

First cut up the veggies and toss with oil and seasonings.  Tasting it raw is the only what to make sure it’s not underseasoned.

Put rice in rice cooker next, as it will take longer than the rest of the foods.

Heat olive oil in skillet and cook onions over low 5-10 minutes, while you cut the sausage into semicircles.

Once the onion is softened, put sausage in on top of it and put on a lid.  It will take about the same amount of time as the rice for this to caramelize nicely.

Put the squash and mushrooms on a baking sheet and bake at 400F for 15-20 minutes, or until tender.

When the rice is nearly done, and just a little liquid remains in the bottom, unplug and stir in beans.  Place lid back on to keep warm while squash and mushrooms finishes.

I really wish I’d thought of the rice bowl angle earlier.  A nice egg on top would have been the bomb!

I had some not so fresh anymore bread, some leftover squash puree, and three eggs on hand.  Food obsessed, waste not person that I am, I felt they were begging to be made into bread pudding!  The idea came to me since the squash puree was a little pumpkin pie ish, in other words, sweeter than I intended.  You could easily substitute canned pumpkin and sweeten it or canned pumpkin pie filling, which is already sweetened.  This would be a nice addition to any brunch!  The picture is from the Betty Crocker website.  The picture I took of mine with my new camera was an epic fail!  Since we were having it for breakfast, mine was served with butter and maple syrup.  Also, I opted to not put any nuts in mine.

Pumpkin Bread Pudding

3 C. pumpkin pie filling (I actually used leftover puree of acorn squash, pumpkin, and spaghetti squash)

8 C. cubed not so fresh bread

2 C. almond milk

3 eggs

Spray baking dish and put bread cubes in it.

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Combine puree, milk and eggs

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Pour over bread cubes and toss gently.  At this point, I refrigerated mine overnight.  You can cook it right away, though.  Make sure all the bread is completely immersed in the liquid.

Bake at 350 F for one hour.

This was yummy topped with butter and maple syrup.

 

 

 

SAM_2515

I have a new way of cooking spaghetti squash that is now going to be my go to!  Puncture whole spaghetti squash with a sharp knife and place in crock pot with an inch of water.  Cook overnight.  In the morning, put the squash in the fridge.   No more handling hot squash!  Also, I read somewhere that cutting it crosswise instead of lengthwise is the way to go, and I agree.

SAM_2510When I got home from work, I put the squash on a baking sheet and baked it next to some zucchini @ 350 F for 20 minutes.  I tossed them both with olive oil, a little pesto, some garlic, and cubed butter, and then roasted them.  You could also sprinkle with Parmesan, but I was out.

 

The bolognese cooked in the crock pot all day.  I cooked up ground meat and sausage and used the Gia Russa low sodium tomato basil sauce straight from the jar.  Amazing how low the sodium, sugar and carbs are, and how amazing it tastes!  No doctoring needed.  20 mg. sodium, 4 g sugar, 7 g carbs per 1/2 cup.

Gia Russa low sodium

 

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