Justin & Meredith Winokur's Kitchen Cooking Notebook
Sitemap ·
Our Recipe Book ·
Steven's Recipe Book ·
Ann's Recipe Book ·
Meal Ideas ·
Copied Recipes
Random ·
Random Links
Home > squash
All for 'squash'
All sub pages for /_tags/squash
Butternut Squash and Carrot Soup -- back to top
Again, no photo since I ended up putting it in the fridge and ate it the next day. I basically put butternut squash and carrots in the pressure cooker with water, soup base, crushed red pepper, cayenne pepper, nutmeg and pumpkin pie spice. I did it in the pressure cooker to speed it up. It was pretty good. A bit spicy but good
Original Wordpress ID and Date: 2920, 2012-12-22_124130
Butternut Squash Fries and leftovers -- back to top
There wasn't much to this meal. I tried to make butternut squash fries. I used the mandoline to slide them and then I baked them for about 30-40 minutes at 425. I do not know if I should have gone longer, or if the pans were too crowded, but they were pretty mushy. I had seasoned them with cayenne, hot (not smoked) paprika, garlic powder, salt, and pepper.
I also had a leftover moussaka from the other day. Not much to say here except I used the sensor frozen dinner setting on my microwave which did a great job! It was uniformly hot.
Original Wordpress ID and Date: 2958, 2013-01-07_101317
Spaghetti Squash with Homemade Tomato Sauce and Grilled Chicken -- back to top
I made spaghetti squash with grilled chicken and home made sauce. I did the spaghetti squash in the microwave. I cut the ends and sliced it lengthwise. I scrapped out the seeds, pammed it sprinkled it with salt and pepper then 13 minutes in the microwave. I was going to use pre-made sauce but I decided to make it myself.
To make the sauce, I sautéd half an onion, and then added garlic towards the end. I then added a 28 oz can of petite diced tomatoes. I drained a little bit of liquid off first. I then added a bit of sriracha. I then added some seasonings and let it cook down.
Finally, I grilled chicken. My meat thermometer decided to crap out so I had to guess. When I first cut it, it was clearly not done. I cooked it more, sliced it, and then cooked the slices again.
Finally, I mixed it all in a big bowl with lots of parm cheese.
It was surprisingly good. I do not know if it was the sauce or the squash but it was really sweet. It could have used more chicken but its all I had. It made a lot with a large lunch portion left over
Original Wordpress ID and Date: 6798, 2013-10-21_200451
Seared Salmon and Roasted Kabocha Squash -- back to top
I made dinner for me, Meredith and Emily. First, I made seared salmon using roughly my usual technique. I didn't have cast-iron so I used a stainless steel pan and I added a bit of coconut oil. I took them out of the oven a bit too soon making it slightly undercooked but still very good. Also, the skin came off a bit in the pan as you can see (they are a bit broken). I then took the skins and fried them in the leftover coconut oil and they came out really crispy and good. I could have probably done with less coconut oil (or none).
And I made a Kabocha squash. I followed the instructions from NomNomPaleo, but really, all I did is as follows. I cut the squash into wedges with the skin on. Then pam the squash and the tray and sprinkled it with salt and pepper. I cooked it for 30 minutes at around 400 flipped at the 15 mark. However, the temperature was probably not exact since the oven isn't exact and I upped it at the end for the salmon.
On Emily's suggestion, I ate the whole thing, skin and all! It was so good. The squash had an amazing flavor and the skin was even really good! I would do this again. It was also so simple!
Original Wordpress ID and Date: 7062, 2014-01-05_214405
Seared Salmon and Roasted Kabocha Squash -- back to top
We planned a fast and easy meal. It was basically an exact copy of a few meals, but I think the first one was 2014-01-05.
Anyway, I roasted kabocha squash for ~30 @ 400°F, flipped half way. I also had the cast-iron pan in the oven to heat up for the salmon, which I did my normal way. I did it with salt and dill which I think was a first for this method. It worked well. I would do that again.
It was all very good. I was worried about overcooking the salmon since it was thin and think I undercooked it instead. Still, it was fine.
I like the squash since I can eat a lot without too many points/calories.
Stuffed Acorn Squash -- back to top
We made stuffed acorn squash. Meredith did most of it so I may have some details wrong. The basis for the stuffing was wheat berries. I cannot find the resource we used on cooking it but I recall a a 1:3 wheat-
The filling was a combination of the following:
We roasted a halved acorn-squash for half an hour, added some butter, salt, and pepper, then stuffed it and roasted it for another 30-40 minutes
We had a ton of leftover filling which we used for other meals. I didn't make a post of it, but I took a bunch of that, sautéed it with some seitan, added Sriracha, then some grated cheddar. That was my dinner the next night. And after that, I again sautéed it and we had it as a side with the salmon.
Seared Scallops and Spicy/Sweet Delicata Squash with Tahini Sauce -- back to top
(Meredith made this entire meal. I am roughly transcribing her comments)
We were reading a few Ottolenghi books and used his Tahini Sauce 1 but scaled way back. (around 3 tbsp tahini and 2 tbsp water).
For the squash, Meredith cut them into rounds and sprinkled with
Roasted at 375 for 40 minutes (rotated half way). Topped with the sauce
Pretty standard and simple seared scallops. We used fresh ones from Whole Foods (the "dry" type). They came out pretty good, though maybe a tad overcooked
Heat cast iron pan on medium-high.
Drain, pat dry, and remove the extra muscle on the scallops. Then add salt and pepper to taste.
Melt butter and sear scallops for about 2 minutes, flip, then 1 more minute. Do not overcook. Serve with a wedge of lemon
Done previously on Sabih + Tahini Sauce + Zhoug (2016-06-01) ↩
Balsamic Stir Fry and Kabocha Squash -- back to top
Meredith is still on a trip so I made a dinner she wouldn't care too much about. I made balsamic stir fry with about 3 medium heads of broccolini, a quarter head of cabbage, and a red pepper. I used about 7 ounces of rotisserie chicken.
I also roasted (400°F 30 minutes, flipped hald way) and planned to eat half. Well, as you could imagine, that was still too much food. I ended up saving even more.
So, it was a very good meal. Maybe not the most amazing thing, but certainly good. And tons of food at relatively low points!
Yakitori Quail Eggs, Fish and others stuff -- back to top
This seems like a big meal, but it wasn't too hard. The main part of the meal was also the smallest, the yakitori.
Meredith made yakitori quail eggs from this Ottolenghi recipe (local). Meredith followed it pretty closely except did it with fewer eggs. Also, she skewered the eggs before grilling them. Also, she just eye-balled the marinade.
We did the boiling for about 2.5 minutes but (likely because of the altitude) it was just barely soft-cooked.
The came out really good. Like a small ramen egg. Maybe a bit richer. But we need to let it go a bit longer next time. The sesame salt was also good.
Other than that, it was a mix of thing. We cooked a frozen fish thing from Trader Joes. Sadly, we didn't really read it and it was covered in olives. I was able to ate some of it but I mostly had the kabocha squash and asparagus for dinner.
Yakitori Soy grilled quail eggs with sesame salt (From Ottolenghi)
Local Copy (U: guest, P: name of my dog, lower case)
Calabacitas Con Pollo -- back to top
First meal in the new house! We needed something quick, easy, and healthy. We bought a Costco thing of rotisserie chicken earlier in the day and Smiths had a thing of 3 zucchini + 3 anaheim1 peppers on sale since it was getting old. We did those plus another zucchini.
We did what has become our regular calabacita trick: butter. We used 2-3 Tbsp butter (but it made 4 servings) plus some adobo powder, salt, and garlic powder.
When it was almost finished, we added ~12+ ounces of Rotisserie chicken.
It came out really good. Not a ton of food since we divided it into 4 but it was enough. Also, this was our first time getting to test both the new kitchen and also the new cast iron pan.
This is a guess! They kind of looked like very long and smooth banana peppers. But they were also old. We're really not sure ↩
Seared Salmon and Roasted Delicata Squash -- back to top
We made a pretty simple meal: Delicata Squash and seared salmon.
The seared salmon using the regular recipe. I did it with a mixture of smoked paprika, salt, and penzeys' Roasted Garlic Powder.
Meredith did most of the delicata squash. She sprayed it with pam and then just topped it with brown sugar and ~1 Tbsp of crushed red pepper. She baked it at 350 for about 40 minutes total. usually she flips it but we just let it go this time.
It was a really nice meal. Pretty easy, delicious, and healthy!