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Wednesday, July 30, 2014

Quinoa-Stuffed Scallop Squash

Quinoa-Stuffed Scallop Squash vegetarian pattypan


We are fortunate that within walking distance, there's an international farmer's market that is open on Sundays June through October. "International" because farmers/growers and vendors of Russian, Mexican, Hmong and Mien origin offer vegetables unique to their culture and ideally suited for their traditional dishes. Besides the fresh produce, there's usually music from various countries. A unicycle-riding bagpiper is a fixture as well - kids love to watch him perform - especially when he arranges to do a "flaming" bagpipe performance.

Quinoa-Stuffed Scallop Squash vegetarian pattypan


Anyway, I usually pick up veggies at random, whatever catches my fancy, and then decide how I am going to use them after safely settling them in my kitchen.

The scallop (aka patty pan) squashes were lovely. I couldn't resist. At 4 for a dollar, it felt like a steal.

Quinoa-Stuffed Scallop Squash vegetarian pattypan


Stuffed veggies are always fun. Stuffed peppers is a favorite. So, I decided to make stuffed scallop squash again. This time, the filling is veggie-loaded quinoa.

Ingredients
4 to 6 scallop squash

For the stuffing:
1 cup cooked quinoa
½ cup chopped colorful bell peppers
½ cup chopped green or red cabbage
½ red or yellow onion, diced finely
1 serrano chili chopped finely (optional)
salt to taste
1 Tbsp canola oil

Quinoa-Stuffed Scallop Squash vegetarian pattypan


Preparation

  1. Cut an opening at the stem part, save the top, and scoop the innards out of the scallop squash, leaving a fairly thick layer of flesh inside
  2. Steam or simmer the scallop squash (top as well) in salted boiling water for a few minutes till tender, and plunge in ice/cold water to prevent over-cooking, and to preserve its shape.
  3. Meanwhile, heat the oil in a pan, saute the onions, chilies and bell peppers, add the the cabbage, then the quinoa and cook till veggies are wilted a bit and yet still crunchy; adjust salt and herbs or other flavors to taste
  4. Scoop the quinoa mixture into the scallop squash, garnish with herbs and serve warm or at room temperature. I went with mint and fennel and some rosemary from my garden for garnish as those were the herbs I used for flavoring the quinoa as well, so carried over the same; but, even cilantro or parsley will be fine

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Friday, July 18, 2014

Mint Almond Flax Encrusted Pan-fried Eggplant Slices

minty eggplant almond flax crusted gluten free



Essentially a breaded eggplant recipe, much like for Eggplant Parmesan. But, rather than breadcrumbs, this recipe uses Almond, Flax meal and a bit of TVP for the crumb coating; and instead of egg for binding, buttermilk is used.

Ingredients
One small globe eggplant, sliced thin
Canola oil for shallow pan frying
½ cup buttermilk (more as needed) - in a shallow dish ready for dipping

Crumb coating:
¼ cup Almonds
3 Tbsp Flax meal
¼ cup TVP
8 to 10 Fresh mint leaves
1 Tbsp smoked paprika
salt to taste

Dusting:
½ cup brown rice flour (more as needed) in a large flat plate

Preparation
  1. Salt the eggplant slices, allow to sweat on a towel, rinse, pat dry, keep handy
  2. Combine the ingredients for crumb coating and grind to a fine powder
  3. Heat a tablespoon of oil in a cast iron skillet
  4. Dust an eggplant slice in flour, dip in buttermilk, then press down on the crumb coating till a layer adheres
  5. Shallow pan fry the slices in a bit of oil, one or two at a time, flipping to cook both side, till the crumb crisps up and eggplant is cooked
  6. Serve warm with Mint-Fennel Pesto or Tangy Tuscan dressing or Basil-garlic tomato sauce.






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Tuesday, July 15, 2014

Roasted Golden Beets, Purple Radish, Scallop Squash

Roasted Golden Beets, Purple Radish, Pattypan Squash


A very simple dish, but, a huge favorite. The fresh golden beets and colorful radish from the farm were too good to pass up.

Red onions, Beet greens' stems, Radish green's stems came together with chunky cut vegetables in a hot cast iron skillet with a bit of oil to create this magic.

A dash of balsamic vinegar and white vinegar, plus some salt and black pepper is all the flavoring involved here.

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Wednesday, July 09, 2014

Purple Radish, Gold Beets, Beet & Radish Greens, and Carrots with Coconut

Purple Radish, Gold Beets, Beet Greens, Radish Greens, and Carrots with Coconut



Picked up some fresh veggies bursting with color at the farm and couldn't bring myself to cook them...

Purple Radish, Gold Beets, Beet Greens, Radish Greens, and Carrots with Coconut



Of course, couldn't let them wilt and shrivel either.

Purple Radish, Gold Beets, Beet Greens, Radish Greens, and Carrots with Coconut


So, made this simple dish that showcases the varying flavors and bright colors.

  1. Clean, dice, and par-cook the carrots, gold beets, and purple radish in the microwave for about 4 mins
  2. Meanwhile, clean, chop, and saute the beet greens and radish greens, with some diced onions and a touch of coconut oil
  3. Drain and toss the cooked beets, radish, and carrots with the greens, adjust salt, allow to cook together
  4. Meanwhile, grind some coconut and green chilies together - about  cup grated coconut with 1 Serrano chili; then stir this into the veggies in the pan
  5. Tempering (optional): Heat coconut oil in a small pan, when shimmering add the mustard seeds and when they pop, add the cumin seeds and when they splutter, remove from heat and toss it into the veggies.
  6. Serve warm with rice or roti; or enjoy as-is.


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Tuesday, July 01, 2014

Stuffed Cucumber Hors d'oeuvres

no-cook Stuffed Cucumber Hors d'oeuvres summer appetizer


Perfect for summer, and hard to stop eating, these stuffed cucumber rings didn't start out to be stuffed cucumber rings. They were supposed to be cucumber sushi rolls. But, after sacrificing a cucumber or two, I decided to blame the knife for not doing its job and decided to enlist the trusty old spoon instead.


Inserted the back of a long spoon and scooped out the innards of the cucumber, leaving a fairly thick fleshy part to make up the hollow cylinder for stuffing.

no-cook Stuffed Cucumber Hors d'oeuvres summer appetizer


Filling ingredients: Cream cheese, feta, grated carrots, shallots, and sambal oelek came together for a thick and creamy stuffing.

Stuffing/Filling can be prepared ahead and refrigerated till ready to serve. And, keep the stuffed cucumber refrigerated until ready to serve. Also, preferably, place the serving tray over ice, or, as I found out on a hot day, the filling likes to melt and ooze out before we were ready to eat.


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