![]() ![]() In a large skillet, brown the ground beef. Turn off heat and let rest 5 minutes, then fluff. Bring the stock to a boil, reduce heat and simmer, covered, for 10 minutes. To cook the bulgur, combine bulgur and beef stock in a saucepan. To toast the almonds heat a dry skillet over medium heat, add the almonds, and give the skillet a shake every 2-3 minutes until you smell toasted almonds, about 5-8 minutes depending on the size of the chop. Place cut side down on a rimmed baking sheet, add a cup or so of water, and bake for an hour until tender. To roast the squash, cut it in half, stem to point, and scoop out the seeds & strings. Garnishes: olives, marinated artichoke hearts, feta cheese, hummus, chopped tomatoes, lettuce and Acorn Squash Tahini Dip with Greek Seasoning I'm not under an obligation to share what I've been doing with the fruits, but hey-I started a blog to share what I do with produce.ġ small acorn squash (or 1 cup roasted squash puree)ġ ½ cups precooked bulgur (I used Trader Joes 10 minute bulgur)ģ cups beef stock ( here's how I make mine) So far I've made Buddha's Hand Feta Yogurt Dip, Rambutan Hairy Eyeballs, Mustard Greens Kheema with finger limes, and (not shown) Passion Fruit & Banana Muffins. I have not seen such nice packing since we lived in Japan. I sense I'm on the cusp of yet another change, as always happens in Life.īecause I answered a question on G+, I received a free box of FreakyFruits from Melissa's Produce. The other will be playing in the marching band at the last game of the season, wearing a costume he made that makes no sense to his folks. One will be trick or treating in a medieval dress from the thrift shop with a floor length cloak she sewed herself. We'd have a pre-trick-or-treating neighborhood party with a secondary goal of preventing too much candy ingestion. When I had young kids I was all about getting nutritious finger foods into them while they were bouncing around ready to head out for loot. Single and pre-kids if I was home I'd have a bag or two of candy to hand out to the kids who stopped by. What I am not responsible for is when people argue that it’s gone before seconds.Happy Halloween! I've been reflecting on how Halloween has changed for me over the years. ![]() Now, now, I understand that the Holidays are for splurging, feasting and devouring – trust me, this one will be devoured at your next Holiday gathering or meal. I’ll bet kids won’t even realize they’re actually eating a vegetable ( my husband didn’t). I’ve conquered and perfected this recipe three times and I love it even more than I did the last. * Tip: these make perfect 1-2 serving sized portions, and are a visually appealing dish for any gathering! But if you don’t, it’s really not that big of a deal.ĭon’t believe my hype? Rather than making an entire dish, dip your toes in the water by simply halving the acorn squash (remove the seeds), dousing them with butter, cinnamon, nutmeg, and some honey, baking them then topping them off with a crushed pecan and walnut streusel. The onnnnly downside is if you don’t rush the cooked, mashed squash through a cheese cloth…it can get watery. The cinnamon and nutmeg really make this earthy, flavorful squash, so it really doesn’t take much to make this dish sweet enough to beat the sweet potato. ![]() Plus, if you can’t have SP ( or you’re avoiding the starches – I get it) you definitely won’t feel like you’re giving up anything. Honestly, once all is said and done you won’t even be able to tell the difference between the squash and sweet potato. YUP, a Holiday classic and all-time fav for so many…DUPED! That’s a word, right? Introducing a sweet potato casserole alternative using ACORN SQUASH. ![]()
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