squash

WIAW: Post-World Series Eats

/ Melissa (I Crashed the Web) / 5 Comments

YAWN. I am still tired from last week – Cleveland was crazy, people. We had the World Series here which meant a few late nights and not as much sleep as normal (which is limited anyway now that I have a four month old …). Sadly, we lost the final game – BUT I was there! That’s right, I WENT to Game 7 of the World Series. It was an amazing experience. And today, I’m sharing with you  – the day after. Post-World Series eats for this week’s What I Ate Wednesday.

See-  my ticket!!

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My view. Wednesday night. 20161102_195249

Okay, now onto the actual food. Breakfast was some egg white oatmeal with dried fruit. I’m getting WAAAYY too into this meal. I added flaxseed and brewers yeast for some extra BF goodness.20161102_082911

Snack? Mixed nuts. 20161103_095754

Lunch was some delicious squash with honey and cinnamon.20161103_135908

AND some spaghetti squash with spinach and tomato sauce, plus cheese and pepperoni.20161103_135914

An afternoon snack was this green apple.20161103_150234

And dinner was breakfast!! I love brinner sometimes – B made me egg whites, tomato, spinach and avocado. And delicious Amish bread. I love breakfast for dinner!

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Oh, and wine. After a few stressful days at work, it was needed!20161103_195024

And that sums up my day of eats for the day after the World Series. Questions for you:

  • Do you do breakfast for dinner often?
  • What’s your favorite squash?

WIAW #35 – Wine and Double the Candy

/ Melissa (I Crashed the Web) / 4 Comments

I can’t believe I FORGOT to do WIAW last week! How can that be? Welp – to be honest,  life/work/etc. got crazy and Wednesday came and went without a WIAW. Sadness. I know. Forgive me?

Hopefully you do – because I’m back on the WIAW bandwagon now!

Breakfast look familiar? Yup. It’s my traditional, breakfast made by B – eggs with hot peppers, spinach and other veggies. I was particular hungry this morning so I had a handful of nuts too.

 

 

breakfast

I opted for an apple at my desk for a midmorning snack.

snackapple

For lunch, I had some grilled chicken, leftover tomato/zucchini pie, peppers and onions and half of a sweet potato. It was SO good.

lunch

And then one of my favorite snacks – delicata squash roasted with honey and cinnamon. I’m addicted to delicata squash right now.

snacksquash

And then a coworker came around the office with a big bag of peanut M&Ms … of course I took some!

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After work, I had plans to grab drinks with a coworker. I LOVE getting wine at our local grocery store, Heinen’s. You just put your card into the machine and boom- a glass of wine! And not a bad view. Such a pretty grocery store 🙂

winetime

B also made me dinner. I came home to some breaded chicken over stewed zucchini and tomatoes. Sorry for the poor lighting. But it was delicious.

dinner

I was craving some candy so for dessert I had a mini Take 5 and some candy corn. Candy twice in one day 🙂

dessert

And that was it! A WIAW Wednesday that was perfectly delicious. Wine and candy twice in one day? Yum!

Some questions for you:

  • Have you had delicata squash?
  • What’s your favorite Halloween candy?

WIAW #34 – An Actual Real Wednesday

/ Melissa (I Crashed the Web) / 11 Comments

I’m excited to bring you a WIAW post that is an actual REAL Wednesday of eats. I know – I typically share Mondays, or Tuesday, or even Thursdays … but here is a REAL Wednesday!

I had a breakfast meeting scheduled in the morning at one of my favorite downtown spots, Restore Cold Pressed. I go there probably too often for my wallet to like, and it was nice to introduce someone new to the juice/smoothie/acai bowl/avocado toast joint. I of course got an acai bowl with granola, almond butter and blueberries. Confession: I saved about half for breakfast another day because they’re pretty big and too good not to savor!

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For lunch I was pretty excited – B had prepared some grilled chicken a few nights before for lunches, so I took that with leftover cauliflower, kabocha squash and sweet potato. Such a good meal! I love lunches like this.

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Snacks during the day included:

Some mixed nuts (about a handful)20150930_135918

An apple, grapes and a sweet/salty bar.20150930_140219

 

For dinner, I had put some turkey chili in the crockpot and it was ready for when we got home. #Winning

I topped it with some cheese.

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And dessert was about a serving or so of candy corn. ‘Tis the season!20150930_201753

 

And that was it! A WIAW Wednesday that’s actually a Wednesday.

Some questions for you:

  • Do you like candy corn?
  • What’s your favorite kind of squash?

Eating like a hipster … Roasted butternut squash with kale, mushrooms, onions, roasted red pepper and goat cheese

/ Melissa (I Crashed the Web) / Leave a comment

The other day I came across a list of the most hipster foods there are. Hipster foods! And can you believe  that out of that list, B and I enjoy most of them on a regular basis? Like, a LOT of them? For example, here are just a few:

  • Cold brew coffee – B LOVES this, especially this time of year.
  • Anything from a food truck – Obviously. Who doesn’t like stuff from a food truck? Helllllo Walnut Wednesdays!
  • Pickles – Always have, always will love them.
  • Brussels sprouts – B’s not a fan but I’ve been eating them roasted for a while!
  • Bacon – you can’t tell me bacon is just for hipsters. We got some nitrate free bacon in our CSA last year and I can’t wait to get it again.
  • Cauliflower – Have you met me? I love cauliflower! Roasted, mashed, buttery… please, I’ve been eating cauliflower for years. My parents cook cauliflower. Does this make my parents hipsters?
  • Kale – SEE BELOW. Seriously, I don’t know whether to be flattered or insulted.

butternut squash kale, mushrooms, onions, roasted red pepper and goat cheese

Roasted Butternut squash with Kale, Mushrooms, Onions, Roasted Red Pepper and Goat Cheese

Here’s what you need:

  • 2-3 Tbs olive oil
  • 1 butternut squash, peeled and chopped into about 1-inch pieces
  • 1 large bunch kale, washed, and chopped (remove stem)
  • 2 cloves garlic, minced or finely diced
  • 1 c. chopped yellow onion
  • 1 c. sliced mushrooms
  • 1-3 tsp hot sauce, to taste (optional)
  • 1/2 red pepper, roasted
  • 1/2 c. crumbled goat cheese

Here’s what you do:

  1. Preheat the oven to 400 degrees. Place chopped up butternut squash onto a greased baking sheet. Bake for 30-40 minutes, until squash is just starting to brown.
  2. While squash is cooking, in a large saucepan, heat up about 2 Tbs olive oil on medium high heat. Add in garlic and sautee for 2 minutes or until it starts to smell yummy (yes, I LOVE the smell of garlic!). Add in diced onion and cook for 2-3 more minutes until onion starts to become translucent. Add in mushrooms and cook for another 3ish minutes. Add kale and cook until kale has wilted. You may need to add more olive oil at this time. If you like heat, here’s where you’ll add your hot sauce.
  3. When squash is done, add to mushroom/onion/kale/garlic pot. Saute squash just enough so that it starts to caramelize slightly.
  4. Almost finished! Pour onto a plate and top with goat cheese and roasted red pepper. Enjoy as a vegetarian main dish or as a side dish. Enjoy!

butternut squash with kale, mushrooms, onions, roasted red pepper and goat cheese - i crashed the web

 

Some questions for you:

Are any of the hipster foods foods you enjoy regularly? See above. Apparently, yes.

Are your parents hipsters? Ha, well since they eat cauliflower … and my dad likes craft beer and has been wearing Converse since the beginning of time. Maybe? Which makes me think of this great blog: Dads are the original hipster.

Are you a hipster? Trick question!  A hipster would never admit to being a hipster. GOTCHA!

What’s something vegetarian you enjoyed lately?

Meatless Monday: Easy Eggplant and Squash Curry

/ Melissa (I Crashed the Web) / Leave a comment

“We haven’t had Indian food in a while,” said B the other day. He was right – we were on a stint for a while where we were having Indian food as our go-to takeout or eat-out option on a somewhat (not daily) regular basis. And it’s true, I can’t recall the last time we both went out for Indian food. OR Thai food. BUT I’ve been on a going-out-to-eat spree and didn’t really want to continue it. Between traveling for work, lack of groceries and birthday / friend / etc. meals, I’m somewhat getting tired of eating out. Just ask B – I go eat to eat 4 times in a row and I’m sick of it.

Anyway, that’s why I decided to make some semi-Indian/Thai-hybrid dinner from what we had on hand in our apartment. OK, it’s probably neither (sorry if you are an expert in either cuisine) – it’s just a vegetarian curry dish. Anyway, we go to the West Side Market nearly weekly and tend to stock up on a ton of veggies from our favorite stand – and last week I had gotten tomatoes, squash, eggplant, peppers, onions and more. Keeping this in mind, and seeing a few fun recipes online, I decided to recreate the Indian/Thai/Going Out To Eat food experience right from our apartment.

eggplant and squash curry over quinoa - i crashed the web

Eggplant and Squash Curry with Quinoa

Here’s what you need:

  • 1 butternut squash
  • 3 TBS olive oil, divided into 1TBS and 2 TBS
  • 3 TBS cumin, divided
  • Salt and freshly ground black pepper
  • 2 red bell peppers, diced and seeded
  • 1 onion (I used a red onion), sliced into bite-sized pieces
  • 1 medium eggplant, diced into bite-size pieces
  • 1 (1-inch) piece fresh ginger, peeled and thinly sliced
  •  3 cloves garlic, sliced
  • 2 TBS curry powder
  • 1 teaspon ground cardamom
  • 1 (28-ounce) can diced tomatoes in juice
  • 1 can (1 ½ cups) chickpeas
  • 1 c. quinoa, cooked according to package directions (typically with 2 c water)
  • ¼ c unsweetened coconut

Here’s what you do:

  1. Reheat oven to 425 degrees F.
  2. Peel and cut squash into bite-sized pieces, about 1 inch squares. toss with 1 TBS of olive oil and season with salt, pepper and 1 TBS cumin.
  3. Place seasoned squash on a baking sheet and roast for 25 to 30 minutes, until squash is soft and starting to brown.
  4. While squash is cooking, heat  2 TBS olive oil in a large skillet. Add chopped pepper, onion, eggplant, ginger and garlic. Add salt, pepper, curry powder, cardamom and 1 TBS cumin. Cook for 3-5 minutes, letting vegetables start to get tender.
  5. Cover the skillet and cook for 10 minutes or until eggplant is softened. Add in roasted squash, canned tomatoes in juice and chickpeas. Add another tablespoon of cumin. Cook for another 3-5 minutes.
  6. Add in cooked quinoa and unsweetened coconut and cook for another minute.
  7. Enjoy!
eggplant and squash curry - icrashedtheweb.jpg

Add in the quinoa and coconut …

eggplant and squash curry - icrashedtheweb.jpg

Enjoy!

Some notes:

  • B thought this recipe was “so so” and when I asked him what he’d change he said “maybe a little less seasoning next time.” SO please use the curry/cardamom/cumin guidelines to taste – you can always add more as it continues to cook.
  •  B also doesn’t like coconut so I only added a handful to the final dish, and mostly on the portion I was eating – feel free to add more, and even some coconut milk if you prefer coconut curry to traditional curry.
  • I have used the powdered red curry, which is spicier than the yellow curry I have. Thus I didn’t add any chili powder. If you like it spicy and you only have yellow (not-so-spicy) curry on hand, feel free to add some chili powder as well!

Some questions for you: Share your answers in the comments – mine are in italic!

  • Do you ever just literally throw everything you have on hand into a dish to see what happens? Yes, too often. In this case I was actually kinda pleased with myself – it seems pre-thought out!
  • What’s your favorite Indian food dish?  I love Chicken Tikka Masala or anything Vindaloo.
  • What’s your favorite Thai dish? Any thai soup, or pad ke mao and I love their spring rolls!
  • How often do you go out to eat? How often do you feel is “too much?” I don’t know why, but after eating 3-4 meals out in a row I start to feel sick/gross. Even if I’m eating healthy, I just prefer homemade meals!

Chicken Sausage, Quinoa and Goat Cheese Stuffed Squash

/ Melissa (I Crashed the Web) / Leave a comment

When my brother Greggypoo came and visited for the weekend (he loves when I call him that) we decided to spend some time cooking a dinner together. Of course, since it was a Saturday, we went the West Side Market to pick up fresh produce first and see what would inspire us. The only request from my brother? He wanted something fall-like, and delicious, of course. Something fall-like? What says “fall” more than squash? And since B and I have been eating quite a bit of roasted squash lately (2-3x a week), I decided to try something different – stuffed squash.

greg cooking the meat

Greg cooking!

This recipe was really good. Both B and Greggypoo cleaned their plates and declared they were full. I served the squash with some sweet cornbread, which I made for the second day this week. Because the cornbread recipe really is that good. I may have to share it soon!

Chicken sausage quinoa and goat cheese stuffed butternut squash

Chicken Sausage, Quinoa and Goat Cheese Stuffed Squash

Here’s what you need:

  • 2 medium butternut squash
  • 1 cup low-sodium chicken broth
  • 1/2 cup quinoa, rinsed
  • 1-2 tsp vegetable oil
  • 4 ounces fresh italian chicken sausage, casing removed
  • Salt and pepper, to taste
  • 1 tsp Italian seasoning
  • 1/2 cup chopped Spanish or yellow onion
  • 1 cup chopped red bell pepper
  • 3 garlic cloves, finely diced
  • 3 ounces goat cheese
  • 1 tsp cumin
  • 1 tsp chili powder

Here’s what you do:

  1. Preheat your oven to 375 degrees F. Cut squash in half lengthwise and remove seeds; place cut sides facedown in a baking pan filled with 1 inch hot water. Bake in preheated oven for 45 minutes to 1 hour, until squash is soft or done.
  2. While squash is cooking, prepare stuffing. First, make the quinoa. Boil the chicken broth in a medium saucepan. Once boiling, add quinoa. Simmer over low heat for 15 minutes.
  3. Remove sausage from casing and add to a nonstick pan. Cook sausage for 5-7 minutes, using a spatula to evenly cook and break up the meat. Once meat is no longer pink, add Italian seasoning, onion, pepper and garlic. Cook 5-7 minutes or until onion is translucent. Stir in quinoa and put heat on low, cook for another minute or so.
  4. When squash is cooked, remove water from baking dishes and turn squash so cut side is up. Mix filling with goat cheese, and fill each squash with the same amount of filling. Sprinkle squashes with cumin and chili powder. Bake squashes for another 15-20 minutes.

collage - Chicken sausage and goat cheese stuffed butternut squash - i crashed the web

Chicken sausage and goat cheese stuffed butternut squash - i crashed the web

Vegetarian Stuffed Acorn Squash

/ Melissa (I Crashed the Web) / Leave a comment

This recipe comes from another attempt to take B up on his new offer “to try anything that I make even if it’s vegetables” (including vegetables he doesn’t like, like squash, sweet potatoes, broccoli, spinach, chard, arugula … the list really just goes on).

I’d call this one a hit. B ate his whole half-stuffed squash (along with some chicken) and mine made a perfect dinner. I made the whole recipe (2 squashes =  4 servings) and had leftovers the rest of the week for lunch. I kid you not, I think it got better each consecutive day!

vegetarian stuffed acorn squash

Vegetarian Stuffed Acorn Squash (from Eating Well)

Here’s what you need:

  • 2 medium acorn squash, halved and seeded
  • 1 tsp plus 3 tablespoons extra-virgin olive oil, divided
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon freshly ground pepper, divided
  • 1 cup chopped onion
  • 2 cloves garlic, finely diced
  • 2 tablespoons water
  • 1/4 cup tomato sauce (homemade is always the best!)
  • 8 cups chopped chard leaves (about 1 large bunch)
  • 1 15-ounce can white beans or chickpeas, rinsed
  • 1/4 cup chopped kalamata olives
  • 1/3 cup panko breadcrumbs
  • 1/3 cup grated Parmesan cheese

Here’s what you do:

  1. Cut each acorn squash in half and remove seeds. It’s easiest to do this if you microwave each squash for 40 seconds first – it will make them soft enough to cut in half.
  2. Cut a small slice off the bottom of each squash half so it rests flat. Brush the insides with 1 teaspoon oil; sprinkle with 1/4 teaspoon each salt and pepper. Place in a 9-by-13-inch (or large enough) microwave-safe dish. I used a pyrex so I could also put it in the oven. Cover with plastic wrap and microwave on High until the squash is fork-tender, about 12 minutes.
  3. While squash is microwaving, heat 1 tablespoon oil in a large skillet over medium heat. Add onion; cook, stirring, until starting to brown, 2 to 3 minutes.
  4. Add garlic to cooking onion and cook for about 1 minutes. Stir in water, tomato sauce and the remaining salt and pepper.
  5. Stir in chard, cover and cook until tender, 3 to 5 minutes.
  6. Stir in white beans and olives; cook until heated through, 1 to 2 minutes more. Remove from the heat.
  7. Preheat broiler. I put mine at 500 degrees F.
  8. Combine breadcrumbs, Parmesan and the remaining 1 tablespoon oil in a bowl. Remove squash from microwave (they should be fully cooked) and fill each squash half with about 1 cup of the chard mixture. If not already in a broiler-safe dish, place in a baking pan or on a baking sheet. Sprinkle with the breadcrumb mixture. Broil in the center of the oven until the breadcrumbs are browned, 1 to 2 minutes.
  9. Enjoy! Serve alone or as a side dish.
ingredients vegetarian stuffed acorn squash

Here’s what you need

vegetarian stuvegetarian stuffed acorn squashffed acorn squash

Fill microwaved squash with bean mixture.

vegetarian stuffed acorn squash

Serve with a side salad!