All good things.
Pineapple beef (except I used bison!!):
Inspired by this recipe, but I sautéed the garlic in olive oil first (and used the big elephant garlic which was fun) and I don’t think I used mint…and I think I used a lot more tahini too. It’s a pretty flexible recipe I think.
Looking at the picture now I’m seeing Frontera salsa on the side which also likely made an appearance here…I’ll product review it. Love it.
Pretty sure I followed this recipe exactly, and it was lovely! My house smelled SO GOOD.
Featuring TJ’s mini pumpkins and my favorite fall farm-themed napkin.
Delicata squash, as you know, is pretty much my favorite food. It’s delicious, I can put an egg in it, and I don’t have to peel it. The trifecta. In the image below I baked an egg in it, but I only did that once because I think it’s better with eggs made in a pan.
Delicata Squash with Eggs
Cook time: ~1 hour
Hands on time: ~20 minutes
Tools: Oven at 415, baking sheet, one skillet
- Delicata squash(es), cut in half and de-seeded
- Side vegetable of choice to roast
- Coconut oil
- Avocado, sliced
- Horsetooth hot sauce if possible (product review on its way)
Prep your vegetables for roasting with coconut oil etc, then I put them and the squash on the same baking sheet. I don’t put anything on the squash prior to roasting. Cook for about 30-40 minutes (roughly?), it should all be done around the same time.
For baked eggs:
When everything in the oven is done, take out the pan and turn the heat up to 450. Smash sliced avocado in each squash half, crack an egg in and season it with S&P, and put the pan back in for about 12 minutes (remove the other vegetables first if necessary). Apply horsetooth hot sauce liberally.
Otherwise: smash avocado in each half, cook eggs however you want, and top the squash with them. Apply horsetooth hot sauce liberally.
Featuring pioneer woman plate and TJ’s mini pumpkins.
Nobody can spell Kabocha correctly. Nobody but me. This soup is the best because it requires almost zero hands on time, you can jazz it up or down as time allows, and it doesn’t require looking up the recipe every time. I’m including the best-version recipe, but when I don’t feel like doing anything I just blend up the squash with a can of coconut milk and top it with whatever is on hand. It can also be blended or topped with chickpeas for when you’re feeling vegetarian!
Kabocha Squash Soup
Cook time: ~1 hour
Hands on time: ~10 minutes
Tools: Oven at 400, one skillet, blender
- One Kabocha squash (image below)
- Size according to how many people you’re feeding, but I always get a pretty big one since I only cook on Sundays, then it feeds me for the week.
- One can coconut milk
- I usually go with light, but whatever you like. And you can use one of those tiny cans of coconut milk or cream for more of a mashed potato-like situation
- Bacon (i use one piece)
- Seasonings to taste
- Sometimes I’ll use creative things like turmeric and ginger and sometimes I’ll use just salt and pepper. Whatev.
- Toppings: my go-to is roasted broccoli and True Story brand chicken sausage (product review to come) and a lot of pepper
Wash the squash (since you’ll not be peeling it) and put it on a baking sheet in the oven for about an hour. Check on it when it gets close to being done and poke a few holes. It’s done when it’s super soft and caramelly and your house smells amazing.
Meanwhile, cook however much bacon you want to use, then set it aside and sauté the onion in some of the bacon drippings. I learned the art of flavoring with bacon from you and am forever grateful.
When the squash is done, break it apart and scoop out the seeds and take off the hard stem pieces from the top and bottom and throw them away. Then throw the whole thing in the blender with the can of coconut milk, the bacon, and the onions. Blend until smooth. That’s it.
the humble kabocha squash:
I made this chicken soup a couple weeks ago, because I wanted to try cooking a whole chicken and crock pot seemed like the easiest option. My plan was to cook it then make bone broth and be one step closer to being Barbara Kingsolver.
So I cooked it in the crock pot all day and it smelled amazing, but then I had to take out all the bones which was less amazing, then I put all the bones back in with water and cooked that all night and woke up to a smell which was even less amazing. My house smelled like a Campbells soup factory for about a week, which made me feel physically ill. I couldn’t stomach the soup that first night so I had a smoothie instead which obviously pleased me but still. Don’t do what I did.