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Posts Tagged ‘vegetables’

This recipe is from the Barefoot Contessa Parties cookbook and can be found here. Asparagus and sugar snap peas aren’t vegetables I buy often but we enjoyed this dish. I liked that it took 10-15 minutes to prepare from start to finish and the chiliĀ flakes gave it some zing. I served the veggies alongside fusilli pasta tossed with grape tomatoes, olive oil and balsamic vinegar.

Here’s a pic of the veggies before I added the pasta:

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Recipe #182 of 607. This one’s from Ina’s How Easy is That cookbook and is featured on her web site: http://www.barefootcontessa.com/recipes.aspx?CookBookID=0&RecipeID=838

My fabourite part were the roasted red onions – just fabulous. I could eat a whole plate of those alone!!

No pic this time – we were too hungry! šŸ™‚

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Another yummy recipe from Ina Garten, this time from the Barefoot in Paris cookbook. The recipe can be found here.

I had never roasted my own beetsĀ before; I had always bought beets pickled in a jar. I’ve had them before at restaurants in roasted vegetable medleys and always enjoyed them, so it was about time I made my own. I’m a lover of roots vegetables so I wasn’t surprised that I really enjoyed these. Very tasty – and the splash of raspberry vinegar and orange juice added at the end gave them a nice kick.

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I’m running out of options for trying out new squash – there are less and less at my supermarket… The spaghetti squash I bought over a week ago ended up going bad on my counter so I’ll buy another one next week. The only other squash available at my supermarket that I hadn’t yet tried was the Opo (also known as a bottle gourd, long melon, calabash and a myriad of other names, none of which I had heard before).

It’s about a foot long, has white flesh inside, resembles a zucchini or cucumber. Ā I made sure there was a product sticker on it because surely the cashier wouldn’t know what it was… lol

I Googled recipes for it and found several for soups and stews, but others just said to stirfry it, which is what I did. Sliced it lengthwise, seeded it like a cucumber, then cut into chunks. Tossed it in a pan with olive oil, salt and pepper and sauteed until softened.

It wasn’t very impressive…rather bland really. After a few bites, both Chris and I gave up and left the rest on our plates. Maybe that’s why most recipes put it in soups…? Oh well, can’t win them all.

So, the last one I’ll be making (unless my supermarket receives a new batch) will be spaghetti squash. I already have a recipe lined up for a butter and herb sauce, kind of like a mock fettucini alfredo. Looking forward to that one.

Also – I so enjoyed trying all the different types of squash that I’ve been looking for ideas for the next “palooza”. I’ll be going through different varieties of another food and you’ll be happy to learn that the next festival in my kitchen will be chilipepper-palooza. I’ll be trying all the different peppers andĀ chilis that my supermarket stocks and based on yesterday’s visit, there are tons.

Excited.

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Other posts in the Squashapalooza series can be found here.

This time I made buttercup squash. I sliced it in half, discarded the seeds, and baked it in the oven, then scooped out the flesh and mashed it with salt, pepper, a bit of maple syrup and brown sugar. It wasn’t great…my least favourite so far.

Next up: Spaghetti squash!

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My family didn’t eat squash. Yes, we bought the customary pumpkins for Halloween, perhaps someĀ mini squash for decorative purposes but I can’t recall ever actually eating any growing up. So, as an adult, I’m embarrassed to admit that other than butternut squash, which I’ve roasted and eaten a few times either as is or pureed into soup (all of which were very tasty), the world of squash has been a decidedly grey area in my vegetable repertoire. And they’re actually quite beautiful to look at and just scream “Fall is here!!” once October rolls around. The oranges, greens and yellows as well as the odd shapes and sizes, offer an eye-catching source of inspiration. But, before now, they’ve been intimidating: How do you cook it? Do you eat the skin? Just how do you serve spaghetti squash anyway??

So, this fall/winter I am determined to cook and eat as many different types of squash (squashes?)Ā available at my grocery store. Which, based on last Friday’s trip, included at leastĀ five that I could see.

Luckily, Real Simple magazine has come to the rescue with a timely articleĀ all about winter squash. The article describes the different varieties, how to prepare them, what to eat (skin, no skin), and includes lots of recipes and guidelines aboutĀ flavours and textures. They list several varieties including acorn, butternut, calabaza, delicata, hubbard, kabocha, pumpkin andĀ spaghetti. I’m familiar with most of them and have seen them in the supermarket – some I simply didn’t know what they were called.

Stay tuned for Squashapalooza in Val’s kitchen. šŸ™‚

Never a dull moment.

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For dinner tonight I grilled some salmon and as a side made French String Beans from the Barefoot in Paris cookbook. Anytime a recipe includes roasted vegetables, you can bet it’ll be tasty and this recipe was no exception. The sweetness of the onions and peppers really complimented the crisp beans. Very summer. The recipe can be found here.

The red onion, red pepper and yellow peppers roasted in the oven for 15 minutes (tossed with olive oil, salt & pepper). In the meantime I grilled the salmon and blanched the green beans. Tossed the veggies together, and voila:

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