The giveaway is over and we have a winner…

Congratulations to Pam, who said, “I’ve always wanted to go to the cape but have not had the opportunity. Would love a new cookbook from the area.” I hope you enjoy your copy of Morning Glory Farm, and I promise it’s going to make you want to get to the Cape and Islands as soon as possible, Pam! For the rest of you, I highly recommend you buy yourself a copy.

Here is the recipe I promised! It’s delicious…the sweetness of the fruit paired with the flavor of the shallots and the squash was really lovely. Oh, and I put a few pats of butter in the squash before I stuffed them with rice…mmmmm.

Baked Stuffed Winter Squash

 

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From Morning Glory Farm!

Author: Jane Maynard

Recipe type: Side Dish, Vegetable

Ingredients

• 4 acorn squash, halved and seeded
• 2 cups cooked wild rice (I used 3 C of the the Trader Joe’s Brown Rice Medley (brown rice, black barley and daikon radish seeds) & it worked great)
• 1 cup cooked wheat berries (I didn’t have these, which is why I did 3 C of the TJ’s medley)
• 1cup roasted pears
• ¼ cup canola oil, divided
• 1 large shallot, diced
• ⅓ cup apple cider
• ½ cup dried cranberries
• Salt & Pepper to taste

Instructions

1. Preheat oven to 375 degrees. Roast squash cut side down for 30-40 minutes. While squash is roasting, cook rice and wheat berries according to package directions (Jane note – I added salt to the water that the rice cooked in for flavor). One squash is soft, cut pears into large dice and toss with ⅛ C canola oil. Roast on sheet tray about 20 minutes. Saute shallot in rest of oil over medium heat. Pour apple cider in with shallots, cooking and stirring to deglaze the pan. Mix rice, berries, pears, and cranberries into shallot mix. Salt and pepper to taste. Stuff each squash with filling and serve.

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Thank you to Vineyard Stories for a lovely giveaway!

Doesn’t all the recent chili talk make you want some cornbread? Yeah, me too! And all of the flaxseed chatter is really getting me excited to throw flaxseed into everything I eat! Okay, maybe not everything, but I’m thinking cornbread is a good candidate!

I created these cornbread muffins the other night when we had chili and they came out great. I used white whole wheat flour (oh man, I love that flour) and ground flaxseed, and despite all that healthy-sounding stuff, they were great little muffins. I’m thinking the butter and sour cream may play a roll in that yumminess…

Whole Wheat & Flax Cornbread Muffins

 

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Author: Jane Maynard

Recipe type: Side Dish

Ingredients

• 1 cup white whole wheat flour
• 1 cup cornmeal
• 2 tablespoons ground flaxseed
• ⅓ cup sugar
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 egg, lightly beaten
• ¾ cup sour cream
• ½ cup milk (1/2 C is an estimate, start with that then add a little more if the batter is super thick”¦the flax and the whole wheat threw off my original recipe, which called for only ⅓ C milk)
• ¼ cup butter, melted

Instructions

1. Mix together dry ingredients. Whisk together wet ingredients in a separate bowl. Add to dry ingredients and mix until moistened. Fill 12 lined or greased muffin cups with batter. Bake at 400 degrees F for 10-20 minutes or until a toothpick inserted near the center comes out clean. (Um, sorry for the wide range in baking time”¦I have no idea how long I baked them”¦sorry!)

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I’ve been cooking corn on the cob in the microwave for years.  Wrap it in plastic wrap (or put on a plate covered with plastic), pop in the microwave for a few minutes and you’re done!  But I have to admit, cooking the corn in plastic in the microwave makes me a little nervous.  So, the other night with cobs of corn in hand, I got out my big pot and started boiling some water.

I did a little research online and found this unbelievably SIMPLE method on Epicurious. Of course it takes longer than the microwave, but it was just as easy and the corn came out perfectly.  So, without further ado, my “new” favorite way to cook corn on the cob!

"New" Favorite Method for Cooking Corn on the Cob...the Old Fashioned Way!

 

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Adapted from Epicurious

Author: Jane Maynard

Recipe type: Side Dish

Instructions

1. Bring pot of salted water to a boil (enough to cover the corn). Drop already husked corn into water. Cover pot, return to a boil, then turn off heat and keep the pot covered. Corn is ready in about 5 minutes. Voila! (You can keep additional ears of corn warm in the water for up to 10 minutes without it getting tough.)

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When we first got married, I never planned side dishes. And my salads consisted of lettuce. Pretty sad. And funny. I’ve come a long way, baby. I almost always remember to do a side dish these days, and I may even throw a carrot in the salad. 😉

Anyway, side dishes are pretty important and can really make or break a meal, wouldn’t you say? And it’s amazing how much better they can be with just a TINY bit more thought and effort. And I mean tiny…I’m as lazy as the next guy, so don’t be scared.

Instead of just steaming your green beans tonight, try this!

Featured Recipe: Stewed Green Beans

 

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Adapted from a recipe in Everyday Food, Sept 2008 (p. 80). I changed it up, and my version was quite tasty, if I do say so myself! Here’s my rendition.

Author: Jane Maynard

Ingredients

• 2 tablespoons butter
• ¼ medium yellow onion, cut into skinny crescents
• A bunch of fresh green beans
• A bunch of baby tomatoes, halved
• Seasoning (S&P, or a seasoning blend”¦I used Onera, my favorite!)

Instructions

1. In a medium saucepan or large, deep skillet, melt butter and saute onion over medium heat until they begin to soften. Add green beans and tomatoes. Season. Cook until beans are done to your liking, stirring occasionally (probably around 15 minutes).

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I’ve been using your summer meal suggestions and have not disappointed yet! I am so glad I did that ‘Call for Recipes’…you guys know what you’re doing. 🙂

We had this Asian Spinach Salad on Sunday. It really was the perfect summer dinner.

All I have to say is…YUM. Thank you, Kristy, for sharing the recipe!

Featured Recipe: Asian Spinach Salad

 

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This asian spinach salad is perfect for summer!

Author: Jane Maynard

Recipe type: Side Dish, Salad

Cuisine: American

Ingredients

• 1 small bag of spinach
• 8 oz. bowtie pasta (cook, strain, cool)
• 2-4 Tbsp. Sesame seeds
• ½ C. Sunflower seeds
• 1 can sliced water chestnuts
• 3 chicken breasts – season heavily with lemon pepper, grill and cut into bite size pieces
• (I didn’t have lemon pepper, so I cooked the chicken on the stove top with olive oil, soy sauce, ginger, garlic, S&P and that worked nicely as well)
• 1 C. bean sprouts
• (I also added green bell pepper and green onion b/c I had them and they were yummy)
• Dressing:
• ½ C. Canola oil
• ½ C. sugar
• 1 tsp salt
• 1 tsp sesame oil
• 3 Tbsp soy sauce
• 2 Tbsp Seasoned Rice vinegar (unseasoned works too)
• ½ tsp sesame SEED oil
• 1 tsp grated fresh garlic

Instructions

1. Toss together salad ingredients. Then mix all dressing ingredients and store in fridge. Return to room temp before combined.

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