Madhu Knits and Cooks

Stuffed Acorn Squash with Quinoa, Feta, and Pistachios - A Comforting Winter Meal

Similar to my recent parsnips order, when I saw acorn squash was available for grocery delivery, I added that to my cart on a whim.  Why not try something new?

While I was initially planning on thinly slicing the squash for roasting, as I have seen others do, I became intrigued by the various "stuffed" versions on recipe websites.  However, none had the flavor combos that I was looking for - or called for only ingredients I had in my kitchen - so I decided to create a recipe based on three websites.  Ingredients and directions below!

Ingredients

For 2 main course servings

• 1.3 pound acorn squash
• Grapeseed oil
• Salt
• Pepper
• 1/4 cup quinoa, rinsed
• 3 tbsp. chopped parsley
• 2 tbsp. roasted, unsalted pepitas (optional)
• Juice from 1/4 lemon
• 3 tbsp. minced red onion
• Red wine vinegar, to taste (I started with a splash, but probably could have used 2 - 3 quick splashes or 1-2 tbsp.)
• 1/4 cup feta in brine, cut into small pieces

Directions:

1.  Pre-heat oven to 400 degrees.  Cut acorn squash in half, through top and bottom ends of squash, and scoop out seeds.  Brush approx. 1 tbsp. grapeseed oil along cut edges of the acorn squash, sprinkle a light coating of salt and pepper, and place the squash face down on a lined baking sheet.  Place in oven and bake for 40 minutes, turning pan once halfway through baking.

2.  Meanwhile, cook the quinoa on the stovetop with 1/2 cup water until al dente to tender (bring quinoa and water to a boil, then reduce heat to a simmer and cover pot until water mostly evaporated).  

3. While quinoa is cooking, chop the remaining herbs, vegetable, and cheese, and mix together.  When quinoa is cooled, combine the mixtures.

4. After removing the acorn squash from the oven, when it should be easily pierced by a knife, carefully flip over the squash pieces so that the cut sides are up.  Spoon and press down equal amounts of the filling into the squash.  

5. Place the baking sheet back into the oven, and bake for another 10 minutes.  Cool for 5-10 minutes before serving.

I really liked this comforting yet elegant squash dish, with its salty, sweet, and sour flavors, though I think more red vinegar would have helped to add a more pleasant contrasting sourness to the squash.  My husband did not like the pepitas inclusion for textural / flavor reasons (too salty, and would have preferred a smoother filling mixture) though I didn't have that same reaction.  Doubling this recipe would make for a wonderful healthy main course for a dinner party for 4.  

Butternut Squash Pasta Sauce - Flat without Sage

My last post featured my first use of a hand-crack pasta roller.  Today's post highlights the sauce that accompanied this homemade pasta, an improvised butternut squash sauce.

The inspiration for the recipe was drawn from several blogs, including Cookie and Kate.  I made a number of modifications to fit my personal preferences, what I had on hand, and past tips to coax the best flavor out of butternut squash. 

While I will stick with most of those modifications in the future, the one omission I will not repeat is no sage leaves.  Sage and butternut squash is a classic combination for a reason.  Sage adds an earthy and fresh flavor that can complete an otherwise creamy and bland butternut squash dish, and I noticed its exclusion from the pasta dish.  I also should have added slightly more pasta water to my final sauce, and it ended up being a bit too pasty and dry.

The full recipe details follow below.

Butternut Squash Pasta Sauce

Ingredients

• One 1.7 pound butternut squash, peeled, seeded and cubed into 1/2 inch blocks 
• 1/2 yellow onion, finely diced
• 2 tbsp. olive oil
• 2 cloves garlic, peeled and sliced
• 1.25 cups water
• 1.25 tsp of Better than Bouillon
• Crushed red pepper, salt and pepper to taste
• - 1/2 onion with 2 tbsp oil, 2 cloves sliced garlic
• Parmesan to garnish, optional

Directions:

• Place the butternut squash in a microwave safe dish, cover and microwave for 5 minutes
  
  

• At the same time, heat the olive oil in a medium pot on medium-high heat.  When hot and shimmering, add the onion and saute for 3 - 4 minutes or until the onion is translucent.  Stir in the garlic and a pinch of salt.

• Add the partially cooked butternut squash, along with the liquid from the cooked squash, to the pot.  Stir to combine.

• Saute for 3 - 5 minutes, and then stir in the water and bouillon.  Bring dish to a boil, and then reduce to a simmer.  Cook until the butternut squash is fully tender and falling apart, approx. 10 - 15 minutes.

• Add crushed red pepper flakes to taste, and then puree the sauce with a stick blender or by placing the contents into a blender and then returning to the pot.  Add salt and pepper to taste.
• Stir in the cooked pasta.  Add pasta water if necessary to thin the sauce to your preference.  Serve immediately with a generous portion of parmesan cheese.

A More Substantive and Comforting Vegetable Noodle Soup

I recently blanched and froze a lot of celery to use in soups, red beans and rice, and other stew-type dishes.  My first use of this frozen celery was in an updated version of the homemade vegan noodle soup that I've been perfecting over the years.  The key updates I made were adding in some Instant Pot-cooked chickpeas and a bit of turmeric, inspired by a Cookies and Kate recipe.  

This revised recipe was really fantastic - the light carrot, celery, and parsley flavors that one expects in a vegetable or chicken noodle soup, with a lot more substance from the added chickpeas.  This really was a great, comforting one-pot meal, though I couldn't help but serve it with some homemade bread as well :-)  Recipe follows the pictures of the final products.

Homemade Vegan Noodle Soup, v3

Approximately 3 - 4 main course servings

Ingredients:

• 2 tbsp olive oil
• 1/2 onion, diced
• 3 carrots, chopped into 1/4 inch cubes
• 1/2 cup - 3/4 cup chopped (frozen) celery
• 2 cloves garlic, sliced
• 1/4 tsp salt, more to taste
• 1/2 cup dried chickpeas, cooked (or 1 can of cooked chickpeas)
• 1 dried bay leaf
• 1/4 tsp turmeric powder
• 6 cups water
• 4 tbsp. Better than Bouillon, any flavor you prefer
• 3 tbsp. parsley, minced
• 1/4 - 1/2 cup tiny pasta
• Fresh lemon juice, to taste
• Black pepper, to taste
• Parmesan, grated to taste

Directions:

• Heat oil in a soup pot on medium-high heat, and when hot, add the vegetables and salt.  Cook down for approximately 10 minutes or until the vegetables just start to brown
• Add chickpeas, bay leaf, turmeric, water, and Better than Bouillon, and raise heat to high to bring contents to a boil
• When the soup is boiling, add in the pasta and cook according to package directions
• Finish by seasoning with parsley, salt, pepper, and lemon juice to taste.  Add grated parmesan cheese if desired
• Serve immediately

Black Eyed Pea Tacos - A New Mexican-Inspired Side or Tortilla Filling

I've had a can of black eyed peas in my cupboard for some time (so much time that I think this can was part of an apartment move last year).  And while the can hadn't yet reached it's 2020 expiration date, I decided that enough was enough and I should finally remove it from its perch on the cupboard shelf high above.

The resulting improvised sauteed black eyed peas were a perfect filling for tacos, and I think they would also be good as an enchilada filling or one their own as a side dish.  They had a nice kick from the spices, a hearty yet soft texture, and a nice tartness from the tomato and onion.  And while the spices initially seemed to overwhelm the flavor of the black eyed peas, as the mixture cooled a bit, you couldn't mistake the unique flavor of the peas in this dish.

And of course, this recipe also met a critical criteria for me - it was incredibly easy to prepare.  Took just 15 - 20 minutes to get a great filling meal for two on the table.  

I will definitely be making this again and again.  In fact, I just bought a 2-lb. bag of dried black eyed peas because I was so happy with this recipe.

Mexican-Inspired Black Eyed Peas

Ingredients

• 1 14-oz. can black eyed peas (or equivalent cooked beans from dry)
• 1.5 tbsp. olive oil 
• 1/4 cup chopped white onion
• 1 plum tomato, chopped
• 2 tbsp chopped fresh jalapeno
• 1 pinch of garlic powder (or 1 clove garlic, minced)
• 1 pinch of dried oregano
• 1/4 cup water
• 2 tbsp. minced cilantro
• Salt and pepper, to taste

Directions:

• In a medium saucepan, heat olive oil on medium-high heat
• When hot, stir in onion and jalapeno, and saute until the onion becomes translucent (approx. 4 minutes)
• Stir in the chopped tomato, oregano, and garlic powder / minced garlic, and cook down for 2 - 3 minutes or until tomato is heated through and starts to break down
• Add in the black eyed peas and 1/4 cup of water.  Cook on medium-high heat until the beans are heated through (approx. 5 - 7 minutes) and the water mostly evaporates. 
• Garnish with cilantro, and sprinkle with salt and pepper to taste
• Serve immediately on it's own, or place a desired amount into heated tortillas for tacos or enchiladas

Nailed It - At-Home Creamy and Mild Paneer Makhani

Learning from a past blog post, I've finally found success with a recipe I have long wanted to master at home.  Paneer Makhani, this rich North Indian-inspired dish can be mine, all mine!  And this version is probably much healthier than whatever you get at restaurants to boot.

This recipe produces a creamy, smooth light tomato sauce with a nice and unexpected tang from the inadvertent idli podi that I added, thinking it was chili powder.  I'll report back if the podi is a necessary ingredient, or just something that helps mix things up. 

Otherwise though, the below ingredients produce an evenly spiced dish, not the too-often harshly flavored North Indian recipes one finds on the internet or in books.

Ingredients

• 1/2 block of store bought paneer, cut into 1/2 inch cubes
• 1/2 medium yellow onion, roughly chopped
• 2 cloves garlic, peeled
• 2 plum tomatoes, roughly chopped
• 1 thai green chile, sliced lengthwise
• 2 green cardamon pods, left whole
• 1 cinnamon stick
• 1/2 tsp idli podi or chili powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• ~1/4 cup heavy cream (eyeballed amount)
• sea salt
• olive oil

Directions

• Heat 1 tbsp. of olive oil in a skillet or sauce pan on medium-high heat.  When hot, add the paneer and saute, tossing every minute or two, until all of the sides are lightly browned.  Transfer paneer to a plate or bowl.
• In a blender, puree the onion, garlic and tomatoes until smooth.  
• In the same skillet, add another tbsp. of olive oil and heat until warm.  Add the chile, cardamon, cinnamon stick, podi, cumin and turmeric, and saute for 30 seconds to 1 minute or until fragrant.  
• Then stir in the tomato mixture, reducing heat and simmering the sauce for 10 minutes or until lightly reduced.  
• Then mix in the heavy cream and the paneer, and cook until the paneer is re-heated through.  Season with salt to taste. 
• Remove the whole spices before serving.

Blue Cheese Buttermilk Dressing - Heaven is a Place in My Kitchen

I've consistently only made one type of salad dressing - vinaigrette.  I've made balsamic, dijon, and various vinegar-based vinaigrettes (red wine, champagne, apple cider, etc.), usually via eyeballed ingredients, but they are generally the same.  Oil, vinegar, salt, pepper, and sometimes herbs or garlic.  

Feeling a bit bored by this routine, and also maybe extra hungry, I decided to try making a creamy dressing at home instead.  I mean how hard could it be?

Turns out even easier than I expected.  I very loosely followed a Cook's Illustrated recipe, modifying it so much that it became my own simple and delicious dressing.  The dressing had tang from sour cream, saltiness and creaminess from gorgonzola crumbles, and a sharp tart flavor from champagne vinegar.  Coupled with a buttermilk base, this dressing really made my otherwise simple lettuce meal incredibly satisfying and comforting.

I don't even know if I can provide a proper recipe for this dressing.  I basically used equal parts sour cream and buttermilk, added in maybe a tsp. of champagne vinegar to taste, a pinch of garlic powder and sugar, and enough gorgonzola until it looked "right."

I look forward to making this 3-minute dressing again and again!

Collard Chips are the New Kale Chips (Maybe I'm a Few Years Late to the Trend)

A few years ago, collard greens replaced kale as the hot green superfood.  This declaration may not have been from a particularly reliable source of information, but instead from places like the Food Network.  Well, whatever collards are and however popular or trendy they may be, I learned that they make an equally delicious, if not more delicious, baked chip as kale.  

I simply ripped up some heavily wilting collards from the fridge, eyeballed some olive oil and kosher salt to rub onto the leaves, and baked them.

Eighteen minutes in a preheated 300-degree oven was all it took, with a simple toss of the chips at the 12 minute mark.  

I think I liked these chips better than kale chips because the slightly bitter flavor of the collards came out more in these chips, which made them feel more hearty and interesting than kale chips, which are blander in flavor.  So I can certainly see myself making these again!

Roasted Green Beans - Great Weeknight Vegetable Preparation

I'm not sure what inspired me to make this simple roasted vegetable recipe, but whatever it was, I was incredibly pleased with the result.  Salted and crisp green beans and red bell peppers that required almost no work.  Yum!

I didn't really follow any measurements for this 22-minute oven roasting approach, just tossed a bit of olive oil and kosher salt with the green beans and bell pepper slices before putting them in a 450-degree oven.  

I tossed them once halfway through cooking, and then served immediately.  I was surprised by how crisp the vegetables ended up via this method, and how much the natural flavor of the green beans and bell peppers came through.  I wasn't just eating overcooked vegetables, rather felt like a better version of both vegetables.  Heat really worked wonders!  I look forward to making this simple side again and again!

Improved Pearl Barley Risotto - Fantastic Spring or Winter Meal

Having some leftover pearl barley from two recent Ottelenghi recipes, I wanted to use up the remainder before an upcoming move.  It seems like the most popular approach these days, per the internet, is pearl barley risotto, but unfortunately the recipes I found all were a bit more complicated than what I wanted to invest in - particularly with a move coming up.

I ultimately decided to improve a recipe, and I could not have been happier with the result.  The risotto had a bright herb flavor, and the consistency was substantive and creamy.  I also really liked the pearl barley as the main ingredient as it resulted in a vegetarian risotto that felt like a true main course, instead of the arborio rice versions which always strike me as side dishes.

Needless to say, this will be a recipe repeat.  Current recipe below - I will post any updates or modifications as I make them!

Pearl Barley Risotto

Ingredients

• 1.5 tbsp. olive oil 
• 1/2 onion, diced
• 1 stalk celery, diced
• 2 cloves garlic, minced
• 1 cup pearl barley, rinsed and drained
• 2 cups vegetable broth
• 1 cup water
• 3/4 cup frozen green peas, defrosted
• 1/3 cup parsley, minced
• 2 tsp. lemon juice
• parmesan shavings (optional), salt and pepper to taste

Directions

• In a medium pot, heat olive oil on medium-high heat.  When hot, add onion and celery and saute for 5 - 6 minutes or until soft.

• Add garlic and stir for another 30 seconds.  Stir in the pearl barley and saute fairly continuously for 3 - 4 minutes to toast.

• Add the vegetable broth, and bring mixture to a boil.  Reduce to a simmer, and cook until liquid is almost completely absorbed by the barley.  When that happens, add the remaining one cup of water and cook until partly absorbed.

• Stir in the peas, parsley, and lemon juice and cook until liquid is almost completely absorbed and barley dish appears creamy. 

• Add parmesan, salt and pepper to taste and serve while warm.

The Easiest and Most Delicious Weeknight Black Beans

When my husband and I recently gorged ourselves on Tex-Mex throughout Austin and San Antonio, my husband remarked that he wasn't sure if black beans could ever be that good if they were truly vegetarian. 

Taking that as a challenge, and with lots of delicious vegetarian Tex-Mex meals on my mind, when we returned home, I decided to perfect cooking dried black beans as I figured that it's easier to infuse flavor into cooking black beans from dry than cooking them from a can.

Surprisingly enough, by looking at some cookbooks and online Instant Pot websites, I quickly perfected a fantastic recipe.  The beans are well-seasoned, flavorful, and soft - even if not soaked beforehand.

The only thing that I've had to play with over the past four attempts at this recipe is the Instant Pot high pressure cooking time.  I initially cooked these beans at 22 minutes, but then had to cook the beans for another 3 - 5 minutes to get them to be evenly soft. 

I think moving forward 28 minutes is the right amount of time - but I'll report back if that changes in practice!

Instant Pot Weeknight Black Beans

Ingredients

• 1/2 cup dried black beans, rinsed and drained
• 1/2 small onion, halved (red, white, or yellow - it doesn't matter)
• 1/4 tsp. cumin
• 1/4 tsp. dried oregano
• 1 bay leaf
• 1 cup water
• salt to taste, perhaps start with 1/2 tsp.

Directions

• Put all ingredients in Instant Pot.  No need to stir.

• Set to manual, high pressure for 28 minutes.  Keep on sealed option.
• Allow for natural release (approx. 22 minutes of keeping Instant Pot on warm after cooking), release to "vent" and taste beans for consistently.  Cook for 1 - 2 minutes further if beans are not to your desired consistency.