Squash Gratin with Poblanos and Cream

I really really love this dish. (I'm a big butternut squash fan.) I don't make it often because it is a bit time consuming. Peeling and cutting squash is always a pain and it's a bit of a process to prepare the poblanos. But I think it's worth the effort. I usually just use milk instead of heavy cream and light sour cream instead of creme fraiche to save on calories. And less cheese. And for some reason I always prepare it as written and then remember it makes a huge amount and my children don't like it. But then I get leftovers for days! So you could easily half the recipe.

Squash Gratin with Poblanos and Cream

• ACTIVE: 45 MIN
• TOTAL TIME: 2 HRS
• SERVINGS: 12

1. 6 large poblanos (about 1 1/2 pounds)
2. 2 large butternut squash (4 pounds total)—peeled, halved, seeded and sliced 1/2 inch thick
3. 1/2 cup plus 1 tablespoon extra-virgin olive oil
4. 1 1/2 teaspoons coarsely chopped thyme
5. Salt and freshly ground black pepper
6. 1 large white onion, thinly sliced
7. 3 large garlic cloves, thinly sliced
8. 1 teaspoon coarsely chopped oregano
9. 1/2 cup heavy cream
10. 3/4 cup crème fraîche or sour cream
11. 8 ounces Monterey Jack cheese, shredded
12. 8 ounces farmer cheese (see Note)
13. Toasted pumpkin seeds, for serving

1. Preheat the oven to 400°. Roast the poblanos directly over a gas flame or under the broiler, turning, until they are charred all over. Transfer the chiles to a bowl, cover tightly with plastic wrap and let them cool. Peel, stem and seed the chiles, then cut them into thin strips.
2. Brush the butternut squash with 6 tablespoons of the olive oil and spread it on 2 large rimmed baking sheets. Sprinkle with 1 teaspoon of the thyme and season with salt and pepper. Roast for about 25 minutes, until the squash is tender, shifting the pans from top to bottom and front to back halfway through baking. Increase the oven temperature to 425°.
3. Meanwhile, in a large, deep skillet, heat the remaining 3 tablespoons of olive oil. Add the sliced onion, garlic, oregano and the remaining 1/2 teaspoon of thyme and cook over moderate heat, stirring occasionally, until the onion is softened and fragrant, about 8 minutes. Add the poblano strips and cook until they are very tender, about 5 minutes. Add the heavy cream and simmer until thickened, about 5 minutes. Remove from the heat. Stir in the crème fraîche and season the poblano mixture with salt and pepper.
4. Spoon half of the poblano mixture into a large baking dish and top with half of the butternut squash and half of the Monterey Jack and farmer cheeses. Repeat with the remaining poblano mixture, butternut squash and both cheeses. Bake in the center of the oven for about 30 minutes, until the gratin is golden and bubbling. Let the gratin rest for 10 minutes. Garnish with the pumpkin seeds and serve.

MAKE AHEAD The unbaked gratin can be refrigerated overnight. Return to room temperature before baking. NOTES Farmer cheese is a form of cottage cheese that has had the liquid pressed out of it. It's slightly tangy with a dry texture that makes it great for crumbling. Look for it at specialty-food stores or at cheese shops.

Sweet Potato and Lentil Curry

I actually used chickpeas instead of lentils and really liked this dish. I'm sure the lentils would be great too. Great flavors. It was a little spicy for me, but perfect for Ben. So adjust spices according to your heat tolerance (mine is pretty low).

Sweet Potato Lentil Curry

by fANNEtastic food

Prep Time: 10 minutes

Cook Time: 25 minutes

Keywords: boil stovetop entree soup/stew gluten-free vegan vegetarian sweet potato

Ingredients (Serves 4)

• 1 cup dry lentils
• 1 large sweet potato, cubed
• 1 (13.5) oz. can coconut milk
• 2 Tbsp. fresh Thai basil, chopped
• 1 Tbsp. Sriracha hot chili sauce
• 1 tsp. chili powder
• 1/2 tsp. cayenne pepper
• 1/2 tsp. ground ginger
• 1 green pepper, chopped (optional)
• Salt & pepper to taste

Instructions

Cook lentils in water according to package instructions.

While lentils are cooking, in a separate medium sized pot, add sweet potato, coconut milk, basil, Sriracha, and spices. Bring to a simmer and let simmer until sweet potato is soft and fully cooked (about 15 to 20 minutes depending how large they are cut).

Stir in the chopped green pepper and cooked lentils. Let simmer another few minutes.

Serve hot, as is or over rice.

Thai Butternut Squash Lettuce Wraps

These lettuce wraps are super yummy. The dipping sauce is key. I simplified and bought pre-cubed butternut squash. It says to cook it for 10 minutes in a skillet but I really didn't believe squash could cook that quickly so I roasted mine in the oven for a bit first. 

Thai Butternut Squash Lettuce Wraps

YIELD: SERVES 4

TOTAL TIME: 35 MINUTES

ingredients:

2 cups cubed butternut squash
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon chili powder
2 tablespoons coconut oil
1 teaspoon honey
1 head of butter lettuce, leaves torn off
1 red pepper, thinly sliced
4 green onions, sliced
1/3 cup peanuts, coarsely chopped
1/4 cup of fresh cilantro, torn

thai dipping/drizzling sauce
4 tablespoons sweet chili sauce
2 tablespoons rice vinegar
2 tablespoons canned coconut milk
1 tablespoon brown sugar
2 teaspoons creamy peanut butter (it mixes in easier if it's melted, FYI)
2 garlic cloves, minced
1 lime, juiced
1 teaspoon grated fresh ginger

directions:

Toss the squash with the salt, pepper and chili powder. Heat a large skillet over medium heat and add the coconut oil. Add the squash and cook until it is fork tender and slightly caramely in color, about 10 minutes. Half way through, drizzle in the honey to help the caramelization process.

Assemble the lettuce wraps by laying a few pieces of sliced red pepper in a butter lettuce leaf. Top it with the squash, then a hefty drizzle of the thai sauce. Add a sprinkling of the onions, peanuts and cilantro.

thai dipping/drizzling sauce
Combine all the ingredients together in a saucepan and heat over medium-low heat. Bring the mixture to a simmer and whisk until it is combined. Cook for 2 minutes, then remove from heat.

Source: www.howsweeteats.com

Indian Spiced Cauliflower and Potatoes with Cucumber Raita

I really liked the flavor in this dish. Oliver and Simon gobbled up the raita (I added more cucumber than it called for). The girls just gobbled up the naan. (The naan from Target's bakery section is pretty good.)

Indian Spiced Cauliflower and Potatoes
Gourmet, February 2004
1 (1 3/4-lb) head cauliflower, cut into 3/4-inch-wide florets
1 1/4 lb Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
5 tablespoons vegetable oil
1/2 teaspoon cumin seeds
3/4 teaspoon salt
1 medium onion, finely chopped
2 garlic cloves, finely chopped
2 teaspoons minced fresh jalapeño, including seeds
2 teaspoons minced peeled fresh ginger
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon turmeric
1/4 teaspoon cayenne
1/2 cup water
Accompaniment: lemon wedges

Put oven rack in upper third of oven and place a shallow baking pan on rack. Preheat oven to 475°F.
Toss cauliflower and potatoes together in a bowl with 3 tablespoons oil, cumin seeds, and 1/4 teaspoon salt. Spread in hot baking pan and roast, stirring occasionally, until cauliflower is tender and browned in spots and potatoes are just tender, about 20 minutes.

While vegetables are roasting, cook onion, garlic, jalapeño, and ginger in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until very soft and beginning to turn golden, 8 to 10 minutes. Add ground cumin, coriander, turmeric, cayenne, and remaining 1/2 teaspoon salt and cook, stirring constantly, 2 minutes. Stir in water, scraping up any brown bits from bottom of skillet, then stir in roasted vegetables. Cook, covered, stirring occasionally, 5 minutes.

Makes 4 side-dish servings.

Cucumber Scallion Raita
1/4 cup finely chopped English (seedless cucumber)
1 thinly sliced scallion
3/4 cup yogurt
1/2 teaspoon salt
Mix!

Roasted Beet and Carrot Salad

1 lb red beets, scrubbed, peeled, and thinly sliced

1 lb yellow beets, scrubbed, peeled, and thinly sliced

6 medium carrots, thinly sliced

3 Tbsp olive oil

seas salt and pepper

3 Tbsp orange juice

1 1/2 tsp sherry vinegar

1 1/2 tsp chopped fresh tarragon leaves

3 small Belgian endives, trimmed, halved lengthwise, and cut into 1-inch pieces

4 oz fresh goat cheese, crumbled

1/3 c. chopped toasted pecans

Preheat oven to 450. On a rimmed baking sheet, toss beets and carrots with 1 1/2 Tbsp oil; season with salt a pepper. Roast until tender, 25-30 minutes, tossing halfway through. Let cool 5 minutes.

Meanwhile,in a small bowl, whisk together orange juice, vinegar, tarragon, and 1 1/2 tsp oil; season with salt and pepper. In a large bowl, toss endives with half the dressing, then transfer to a serving platter. Toss beets and carrots with remaining dressing and add to platter. Top with goat cheese and pecans.

[EDIT: this recipe works much better if you blanch the beets and carrots ahead of time, otherwise they tend to dry out when they are roasted. Extra amazing if you grill the veggies. This is frequent friend request recipe. If you make it for Dad, replace the goat cheese with anything non-goat.]

Kale Chips

These are one of my favorite snacks. Great when you need something salty to snack on and a healthy alternative to chips. (They do make your house smell a little funky when you bake them, so helpful to burn a candle after.)

1 large bunch kale

1 Tbsp olive oil

1/2 tsp sea salt

Cut kale leaves into bite-sized pieces. Toss with olive oil and sea salt until leaves are evenly coated. Bake in 350 oven for 15-20 minutes or until leaves are crispy and edges are just beginning to brown. (These are one of my favs! Great salty snack and something I try to keep on hand.)

Roasted Beet and Carrot Salad

1 lb red beets, scrubbed, peeled, and thinly sliced

1 lb yellow beets, scrubbed, peeled, and thinly sliced

6 medium carrots, thinly sliced

3 Tbsp olive oil

seas salt and pepper

3 Tbsp orange juice

1 1/2 tsp sherry vinegar

1 1/2 tsp chopped fresh tarragon leaves

3 small Belgian endives, trimmed, halved lengthwise, and cut into 1-inch pieces

4 oz fresh goat cheese, crumbled

1/3 c. chopped toasted pecans

Preheat oven to 450. On a rimmed baking sheet, toss beets and carrots with 1 1/2 Tbsp oil; season with salt a pepper. Roast until tender, 25-30 minutes, tossing halfway through. Let cool 5 minutes.

Meanwhile,in a small bowl, whisk together orange juice, vinegar, tarragon, and 1 1/2 tsp oil; season with salt and pepper. In a large bowl, toss endives with half the dressing, then transfer to a serving platter. Toss beets and carrots with remaining dressing and add to platter. Top with goat cheese and pecans.

Chinese Brussels Sprouts

1 lb Brussels sprouts

1 tsp sesame oil

2 green onions, sliced

1/2 tsp Chinese five-spice powder

1 Tbsp Braggs

Trim Brusssels sprouts, then shred them finely using a large sharp knife or a food processor. Heat the oil and add the sprouts and onions. Stir fry for about 2 minutes without allowing the mixture to brown. Stir in the five-spice powder and Braggs, then cook, stirring, for another 2-3 minutes, until just tender.

Portobello, Asparagus, Chickpea & Avocado Spring Salad with Mustard Vinaigrette

I don't know why it has taken me so long to post a recipe on here, but here is a really good salad we made a few days ago. No meat, but makes a pretty substantial and healthy salad. Seems great for spring.

8 cups mixed greens
1 avocado sliced or diced (I used 2)
1 small red onion, sliced into thin half moons
1 can chickpeas, drained and rinsed
2 roasted Portobello mushrooms, sliced (marinated in balsamic vinegar, olive oil, soy sauce)
1 red pepper, sliced
1/2 to 1 pound asparagus, blanched and cut into pieces

Dressing:
1/4 c. prepared spicy, smooth Dijon mustard
3 Tbsp olive oil
1/4 c. red wine vinegar
2 Tbsp pure maple syrup

Put mixed greens in large salad bowl. Add the rest of the ingredients. Whisk the dressing ingredients together and pour over the salad. Toss and serve. (I didn't mix in the dressing since I knew there would be leftovers, although I think we ended up using more dressing that way.)

Mediterranean Sweet Potatoes

Ingredients
1 1/2 lbs. Sweet Potatoes
3 Tbsp. Olive Oil
1/2 c. Soymilk, unflavored
1 1/2 tsp. Sea Salt
1/2 tsp. Cinnamon, ground
1/4 tsp. Ginger, ground
1/8 tsp. Nutmeg, ground

Preheat oven to 400. Clean sweet potatoes and pierce them in several places with a fork. Roast them in the oven for 50-60 minutes until very tender. Remove and allow to cool.

Reduce temperature to 375. Coat 1-quart baking dish with olive oil.

Scoop "meat" of potatoes out of skin. Mash in a large bowl. Add remaining ingredients and mix well. Spoon entire mixture into the baking dish. Bake for 30 minutes.

Serve warm. Great side dish for chicken recipes.

For a treat or an appetizer, you can scoop the mixture into individual pastry shells and bake.

Corn Salsa

Ingredients
1 15 oz. can Black-eyed Peas, drained
1 15 oz. can Black Beans, drained
4 large Tomatoes, diced
2-3 Avocadoes, diced
1 bunch Cilantro, chopped
1 c. Yellow Corn
1 c. White Corn
1 c. Italian Dressing

Mix it all up and serve with tortilla chips. I like using blue corn chips. Mom likes to eat it as a salad or over chili.

Super Spinach Smoothie (Blended Salad)

Ingredients
4 oz. Water
1 c. Red Grapes
4 c. Fresh Spinach Leaves
3/4 c. Frozen Berries

Blend all ingredients until smooth.

Serve cold and drink immediately. Drink will separate if left standing.

Daily Nutrients
Total fiber 50%
Vitamin A 75%
Vitamin C 100%
Vitamin E 25%
Thiamin 20%
Riboflavin 30%
Folate 60%
Vitamin B6 30%
Calcium 17%
Phosphorus 15%
Iron 25%
Potassium 30%

Hummus

Ingredients
1 15oz. can Chick Peas/Garbonzo Beans (drained, but reserve juice)
2 Tbsp. Lemon Juice
2 Tbsp. Tehini
1 Tbsp. Olive Oil
2 dashes Tabasco Sauce
2 cloves Garlic
2 tsp. Sea Salt

Blend all ingredients until thick and smooth. Add additional liquid if necessary (use the reserved bean juice).

Chill 2 hours. Serve cold as a dip or garnish. Traditionally served with olive oil. It's also great with za'atar, hyssop, sage, or similar herb sprinkled on top.

Yummy things to serve with it:
Pita bread
Pita chips
Veggie chips
Snap peas
Bell pepper spears
Red beats