Squash stuffed with Quinoa

I have come to like quinoa quite a lot.  It is an easy grain to work with and maintains a light fluffy property when working with it.  I only wish that is was cheaper than it is, but I still must buy it from time to time to get my fix.  I have used it in pancakes, stuffed in squash, and as a salad.  Since it is a grain, it is filling, but you can add a meat if you feel like you want some protein.  This particulary recipe is based off one from The Beekman 1802 Heirloom Vegetable Cookbook.  There are a lot of great recipes in this book, though I have only attempted a couple of them.  More will certainly be tried when we have a better chance at fresh vegetables...meaning spring.  One of the things that gives this recipe such excellent flavor is the boiling of quinoa in black tea.  If you are thinking you want more flavor for your grains this is a great way to add flavor.  I sometimes add stock to my rice or other variations of adding flavor to the grain as you are cooking it so it absorbs that flavor as the grain is cooked.  Experiment and enjoy!

Quinoa Stuffed Squash
2 winter squash (small spaghetti, acorn, etc.), cut into halves and removed the seeds
2 tablespoons olive oil
1 tablespoon brown sugar
1 1/2 teaspoon salt
1/2 teaspoon black pepper
1 black tea bag
3 scallions, thinly sliced
3 cloves of garlic, thinly sliced
1 cup red quinoa
1/4 teaspoon thyme
2 tablespoon unsalted butter
1/2 cup pecan, roughly chopped

Preheat oven to 450F. Cut a little off the squash if they don't lie properly, so that they will stay flat while in the oven and the filling won't spill out.  Put the squash halves on a rimmed baking sheet and brush lightly with the 1 tablespoon of olive oil.  Sprinkle the cavities with brown sugar, half the salt and the pepper.  Bake for 30 minutes or until fork tender.

While the squash are roasting, bring two cups of water to a boil in a medium saucepan.  Remove from heat and steep the black tea bag for 3 minutes.  Remove tea bag.  In another medium saucepan, heat the other 1 tablespoon oil over medium heat.  Add the scallions, garlic and cook for about 2 minutes or until tender.  Add the quinoa, brewed tea, thyme and 3/4 teaspoon salt.  Bring to a boil.  Reduce to a simmer, cover, and cook for about 15 minutes or until the quinoa is tender and liquid has been absorbed.  Stir in the butter and pecans.

Divide the quinoa into 4 among the squash halves.  Tent loosely with foil and bake for 30 minutes or until very tender.

Serves 4

Zucchini Carbonara Pasta

Zucchini Carbonara Pasta

Fresh zucchini simply cannot compare to the ones you find in the grocery store.  Fortunately, a couple of fresh granted me zucchini from a part of farm share.  Ironically, both people that gave me zucchini gave it to me the same week and I ended up with three different kinds of it.  So I started reading and trying to find some recipe or ideas which would work with this lovely fresh zucchini.  Some got grilled with another meal, and some parts were used in a lovely mint, zucchini and farro salad.

The last of my zucchini was used in this recipe for a carbonara pasta with zucchini.  As I had never made carbonara before, I was a little concerned about cooking the eggs and turning the whole thing into a mess, but alas it did not happen.  Not only did it not happen, but it also did not happen upon reheating the pasta for leftovers.  Also, it did reheat well and was just about as good as the first time.  Not quite only because there is just something wonderful about the smell of cooking bacon which sets the expectations that much higher.

This recipe is adapted from Jamie At Home by Jamie Oliver. I was given a couple of his cookbooks and though I wasn't thrilled with others that he has written, a few of them have stuck me as great ideas for cooking.

Zucchini Carbonara
1 yellow squash, cut into smaller square pieces
1 green zucchini, cut into smaller square pieces
1 multicolored green striped zucchini, cut into smaller square pieces
1 pound penne pasta
2 large eggs yolks (best you can get)
1/2 cup heavy whipping cream
freshly grated good quality Parmesan cheese
olive oil
bacon - 1 pound cut into smaller strips
4-6 smaller pieces of fresh thyme (depending on your taste)
salt and pepper

Boil the pasta.  While water is heating and the pasta is boiling...you will make the carbonara sauce.  Put the two egg yolks into a small bowl.  Add the cream and 3-4 tablespoons of freshly grated Parmesan cheese.  Mix together with a fork.  Season a little with salt and pepper.

In a large frying pan, add 1-2 tablespoons of olive oil.  Fry the bacon until crisp.  Add the squash and zucchini.  Sprinkle in the thyme leaves, salt and pepper (though you probably don't need much salt due to the bacon).  Stir well until everything is coated in the bacon grease and olive oil.  Fry until everything is lightly golden brown.

When the pasta is done, drain it, but reserve some of the water (a cup is plenty).  Immediately toss with the bacon zucchini squash mixture.  Remove from heat.  At this point you may need a little of the pasta water to add with your carbonara sauce.  Be sure everything isn't too hot or else you will cook the egg yolks.  The pasta water it to help give a shine to the pasta, but you may not need to use it or choose not to use it.  Taste and adjust for seasoning with salt and pepper if needed.  Serve immediate with freshly grated Parmesan cheese.

Serves 4-6 depending on portion sizes

Farro Salad with Mint, Zucchini and Feta Cheese

Farro Salad with Mint, Zucchini and Feta Cheese

I few weeks before I made this salad I made another using farro (http://invitedtodinner.blogspot.com/2013/08/summer-farro-salad-with-tomatoes.html).  I had forgotten how much I liked the texture and flavor of this ancient grain.  Since I still had some remaining and I was given some zucchini, I decided I should really cook it again and soon.  This recipe is adapted from Jaime Oliver's America.

I have been hesitant to try mint with other savory foods, but I am not sure why.  Maybe because I think it is simply wonderful as a drink and couldn't quite figure out how that would work in a salad.  Peppermint however is very different from sweet mint which I used in this recipe.  It also compliments zucchini very well.  I also used a sweeter Anaheim red pepper for this recipe which while not very spicy, complimented the flavors as well.  Finally, the feta sets everything off so don't forget to add it!

Farro Salad with Mint, Zucchini and Feta Cheese
1 cup farro, cooked with chicken stock
olive oil
1 small-medium zucchini
1 small-medium yellow squash (or just double the zucchini)
4 cloves garlic, peeled and thinly sliced (or pressed)
2 fresh Anaheim chiles
3-4 scallions, chopped into thin slices
1 lemon
feta cheese - about 1/3 pound or to your taste, cubed or crumbled into smaller pieces

Cook the farro with the chicken stock for about 20 minutes or until cooked, but not mushy.  Drain and set aside.  In a medium pan (or large enough for vegetables and farro), put 1-2 tablespoons of olive oil (I rarely measure, but enough to coat the zucchini when hot).  When the oil is hot (use a medium-high heat) add the zucchini, squash, garlic and most of your red chiles.  When the zucchini and squash starts to brown, add your scallions, most of the mint and then salt and pepper to taste (though at this point it is better to use little since there will be salt from the stock as well).  Grate in the zest from the lemon and then add the juice as well.  Add a little more olive oil to be sure nothing is sticking to the pan.

Add the farro and toss everything together, making sure that everything has been well mixed.  Remove from heat and let room to room temperature.  Fold in the rest of your mint and your crumbled feta cheese.  I also added some leftover scallions.  Serve at room temperature, but this also keeps well in the refrigerator.

Serves 2-4