Tag Archives: vegetables

Quinoa & Veggie Stuffed Winter Squash.

To make up for my Stromboli post so close to all of those New Year’s resolutions to be healthier, workout, and eat with more thought, I have made you this awesome protein and veggie rich dish. I still have so many winter squash kicking around from the garden this past summer and we are on a squash cooking rampage, so what better than filling it with more veg and the best whole grain around, quinoa. This dish is vegan and dairy free, though I give some suggestions below for dressing up should you want to.

Quinoa & Veggie Stuffed Winter Squash. Makes 2-3 whole squash.

Ingredients

2-3 roasted winter squash (cooking instructions below, this varies slightly from my standard recipe)

1/2 C uncooked quinoa (cooking instructions below, I do this the day before to make for faster preparation the night of)

1 1/4 – 1 3/4 C water

1-2 T olive or coconut oil

4 oz broccoli, broken into small florets (you can use the stalks too, I freeze mine to use in soup later)

1 small red onion, diced

6 crimini or white mushrooms, diced

1 large carrot, quartered the long way and diced

1/4 t kosher salt

1/4 t fresh cracked black pepper

1/2 t dried thyme, crushed

2 cloves of garlic, finely chopped

1 T butter or non-dairy replacement, optional

Roast Squash Process

Preheat oven to 425. Cut squash in half and clean them. Place all squash cut side down on a baking sheet with sides. Fill sheet with water and place in the oven for 35 minutes. Start to work on the quinoa while this cooks, unless it is precooked, then get to work on the veggies.

Quinoa Process

Place quinoa and 1 1/4 cup water in a pan and bring to a boil. Boil for 15 minutes adding more water, a little at a time, if the grain gets too dry. Stir frequently while cooking. Cover and remove from heat. Allow to sit for 20 minutes or more. If making this ahead of time, refrigerate in an air tight container. Now get started on your veggies!

Stuffing Process

Preheat oil in a large skillet over medium heat. Add all of the veggies and spices expect the garlic. Sauté for 8 minutes (12-15 if you like your veg on the very soft side, I prefer mine to have some tooth to them), stirring frequently. Turn off heat and add garlic. Toss to mix and allow to sit for two minutes, stirring once. Toss with the quinoa.

When the squash is done, remove it from the oven and discard the cooking water. Place the squash cut side up, add 1/4 tablespoon of butter to each squash if you want, and fill with quinoa mixture. Reduce the oven to 350 degrees, put the squash back in the oven. Bake for 10-15 minutes, just to get everything good and warm (unless you added cheese, then go 15-20). Remove and serve.

Variations: Goat cheese, or any other cheese mixed in with quinoa and sprinkled on top. Served with your favorite pan gravy (this is how we had it…yum!).

Enjoy!

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Filed under Casseroles/Bakes, Dairy Free, Edible Plants, From the Garden, Grains/Rice, Vegan, Vegetables, Vegetarian

Chicken Pot Pie Soup.

Three words: chicken.pot.pie. Does that not entice wonderful thoughts of dark evenings, warm fires, and quiety falling snow outside? It does for me. It is the blanket of all foods, warm and cozy, it wraps your insides in in the equivalent of a down parka. Chicken pot pie reminds me of being a child, it carries a warm sense of nostalgia with it.

Well, this did not actually turn out as chicken pot pie. I have execution issues with this dish, I always have and this rendition was no different. I thought I had it in the bag. I was going to use my homemade cream of chicken soup as the creamy base for the gravy. Only one problem…the base of my cream of chicken soup is broth…not congealing chemicals and corn by-products…so the result was brothy! I ended up with a fantastic chicken soup that was topped with a gorgeous puff pastry. It was absolutely delicious. Have no fear, I will be back with chicken pot pie at some point, but today I give it to you in soup form. Just another warm, comfort food for fall!

Chicken Pot Pie Soup.

Ingredients

1 1/2 C homemade cream of chicken soup

1 chicken breast, cooked and small diced

1 large carrot, peeled and finely chopped

1 large potato, finely diced

4 crimini mushrooms, finely chopped

1 stalk of celery, finely chopped

1 small onion, small diced

2 cloves of garlic, finely chopped

1 t kosher salt

1/2 t fresh cracked black pepper

1 t dried thyme

1 piece of puff pastry, thawed if frozen

Preheat oven to 375.

Combine all ingredients except puff pastry and butter in a large mixing bowl. Spray an 8×8 baking dish with cooking spray and fill with mixture. Cover with puff pastry.

Place in preheated oven and cover with a foil tent. Bake for 20 minutes. Remove foil and bake for 25-35 minutes longer, until the puff pastry is puffed and golden brown.

Enjoy!

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Filed under Casseroles/Bakes, Chicken, Midwest Inspired, Outside of the Box, Vegetables