Tag Archives: appetizer

Fresh Acorn Squash Crostini

Acorn Squash Crostini with Ricotta, Bacon, and Fried Sage.2jpgFresh Acorn Squash Crostini with Ricotta, Bacon, and Fried Sage

This is a real treat and so simple to make. It takes less than 40 minutes in total to prepare and cook. I found it on AppetizerGirl.com and adapted the recipe to suit.

Ingredients

  • 1 loaf of good-quality crusty bread, cut into slices
  • 1 acorn squash
  • 1 package thick-cut bacon, cut into 1″ pieces and cooked until golden brown
  • 1½ cups good-quality ricotta
  • 1 bunch sage leaves
  • Honey
  • Olive Oil
  • Kosher salt
  • Freshly ground pepper

Instructions

  1. Preheat oven to 425F. Cut acorn squash in half and remove seeds and stringy guts. Place cut side of acorn squash down and slice into ½”-1″ strips. Carefully use a pairing knife to cut away the peel of the squash on each strip and then slice into bite-size pieces.
  2. Drizzle squash with about 1 to 2 tablespoons of olive oil and season generously with Kosher salt and freshly ground pepper. Spread in an even layer on an aluminum foil lined baking sheet and roast until completely tender and easily pierced with a knife, about 30 minutes.
  3. Meanwhile, heat just enough olive oil to generously coat the bottom of a small fry pan over medium heat. Once hot, fry sage leaves in batches (about 6 to 8 at a time) for about 5-7 seconds and immediately remove using a fork or spider to paper towels to drain. Sprinkle with Kosher salt and set aside until ready to assemble crostini.
  4. Toast bread slices in oven or on grill/grill pan until a little crispy. Top crostini with a spoonful of ricotta, a few pieces of roasted acorn squash and bacon, drizzle with just a touch of honey, and top with a fried sage leaf.
  5. Devour immediately.

Acorn Squash Crostini with Ricotta, Bacon, and Fried Sage.2jpg

Advertisements

Vegan Butternut Squash with Quinoa and Black Bean Chili

Vegan Butternut Squash & Black Bean Chili Photo Credit: vegukate
Vegan Butternut Squash & Black Bean Chili Photo Credit: vegukate

Vegan Butternut Squash with Quinoa and Black Bean Chili

Serves 4

A very healthy butternut squash cooked with onions, garlic, tomatoes and quinoa and finished with a tasty black bean chili.

I love anything vegan and healthy and that also tastes good so this recipe caught my attention. The chili compliments the butternut squash nicely and again its a very easy recipe to make.

Adapted from: Vegukate

1 small butternut squash, peeled and diced (2 pounds or less)
1 medium red onion, diced
1 red bell pepper, diced
1 jalapeño pepper, diced
4 cloves of garlic, diced
2 T olive oil
½ cup quinoa (uncooked)
1 (14 oz) can diced tomatoes, including liquid
2 (14 oz) cans black beans, drained and rinsed
2 ½ cups low sodium vegetable broth
1 T chili powder
1 T ground cumin
¼ tsp cacao powder (or cocoa powder)
¼ tsp cinnamon
Freshly ground sea salt and pepper
1 avocado, diced (to garnish)
Handful of diced cilantro (to garnish)

Vegan Butternut Squash & Black Bean Chili : Photo Credit: vegukate
Vegan Butternut Squash & Black Bean Chili : Photo Credit: vegukate

In a large dutch oven or sauce pot, heat 2 T olive oil over medium heat. Add in butternut squash, onion, bell pepper, chili, and garlic and sauté for 10 minutes, stirring every now and then, until onions appear translucent.

Lower the heat to medium-low and add in the spices, uncooked quinoa, tomatoes, black beans, vegetable broth, and freshly ground sea salt and pepper. Cover chili and let bubble away on medium-low heat for about an hour, stirring occasionally.

When chili is done, serve in individual bowls and top with diced avocado and a sprinkle of fresh cilantro if desired. Feel free to drizzle with some hot sauce if you want a spicier chili. Enjoy!

Cinnamon Glazed Parsnips with Chicken Stock

Photo Credit: jeanieandluluskitchen
Photo Credit: jeanieandluluskitchen

Cinnamon Glazed Parsnips with Chicken Stock

Glazed parsnips celebrates the cold weather root vegetables in the best way! It is such a sweet and fantastic side dish.
Servings     4

Prep Time 5minutes
Cook Time 20minutes
Ingredients

  • 6 whole parsnips
  • 1 1/2 cups chicken or veggie stock
  • 2/3 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1 pinch salt

Instructions

  1. Peel the parsnips and cut them into rounds that are about 1/4 inch thick. For the rounds on the larger end of the parsnip, either cut them in half or quarter them (depending on their size) to be relatively the same size as the rounds from the smaller end. The skinny tips can be cut off and set aside to use for veggie stock or parsnip puree!
  2. Get a small pot on the stove and pour the chicken stock and sugar into it. Heat it over medium high heat and stir them together. Add the cut parsnips, cinnamon and salt in to the pot and let the mixture come to a gentle boil.
  3. Let the mixture gently boil for about 20 minutes, stirring occasionally. The liquid should completely thicken and become a glorious syrup coating the parsnips. Take the pot off of the heat and serve the parsnips immediately as a great side dish!
Photo Credit: jeanieandluluskitchen
Photo Credit: jeanieandluluskitchen

Lemon Zest Salted Green Beans with Lemon Juice and Butter

Photo Credit: lovelaughcook
Photo Credit: lovelaughcook

Lemon Zest Salted Green Beans with Lemon Juice and Butter

An easy steamed green bean side dish with lemon zest, butter and freshly squeezed lemon juice.
Ingredients

  • 4 cups steamed green beans
  • 2 tsp butter
  • ¼ tsp salt
  • ½ tsp lemon juice
  • Zest of ¼ lemon

Instructions

  1. In a small bowl, gently mix together (with your hands or a wooden spoon) still warm green beans and butter until butter is melted and coats the green beans.
  2. Sprinkle salt and lemon juice on beans and gently mix again.
  3. Place beans on a serving dish.
  4. With the smallest section of a cheese grater, grate about a ¼ of the peel of a (clean) lemon to sprinkle with lemon zest.
Photo Credit: lovelaughcook
Photo Credit: lovelaughcook

Roasted Butternut Squash Halloumi Salad with Lightly Toasted Pine Nuts

Photo Credit: adashofginger
Photo Credit: adashofginger

Roasted Butternut Squash Halloumi Salad with Lightly Toasted Pine Nuts

The salty halloumi and sweet nutty butternut squash pair perfectly to make this dish into a well rounded meal
Roasting it gives the squash an almost caramelised, honey taste which is ah-mazing!

Yield: 4 servings

Warm Halloumi Butternut Squash Salad

Ingredients

For the roasted veg

  • 1 butternut squash, peeled & cubed
  • 150g asparagus
  • 1 sweet pepper
  • 1 clove of garlic
  • 2 tbsp olive oil
  • 1 tsp dried mixed herbs

For the salad

  • 50g spinach
  • 100g baby kale
  • 100g rocket
  • 25g pine nuts, lightly toasted
  • 250g halloumi cheese

For the dressing

  • 2 tbsp extra virgin olive oil
  • 4 tbsp balsamic vinegar

Instructions

  1. Preheat oven to 180°c. Slice the asparagus and pepper into small pieces. In a bowl, combine all of the roasted veg ingredients and mix until the vegetables are all coated. Roast the butternut squash for 25 minutes before adding the asparagus and pepper. Roast for a further 10-15 minutes.
  2. Spray a griddle pan (or frying pan) with cooking spray. Add the halloumi to the hot pan over a medium heat. Fry for 2-3 minutes on each side, until lightly browned.
  3. In a bowl, assemble the salad ingredients and top with the roasted veg and halloumi cheese.
  4. Mix the olive oil and balsamic vinegar together and drizzle over the salad.
Photo Credit: adashofginger
Photo Credit: adashofginger

Delicata Squash Salad with Persimmons and Pomegranate Dijon Vinaigrette

Photo Credit: gourmandeinthekitchen
Photo Credit: gourmandeinthekitchen

Delicata Squash Salad with Persimmons and Pomegranate Dijon Vinaigrette

A cool-weather salad filled with bright, bold flavors and colors.

Ingredients

  • 1 medium or 2 small Delicata squash, cut in half, seeded and sliced into 1/2-inch-thick rings
  • 2 small Fuyu persimmons, cut into thin wedges
  • 4 Tablespoons/ 60ml extra-virgin olive oil, divided use
  • 2 Tablespoons/30ml Apple cider vinegar
  • 1 Tablespoon/15ml Pomegranate molasses
  • 1 teaspoon Dijon mustard
  • Sea salt, to taste
  • Freshly ground pepper, to taste
  • 2 oz baby kale leaves or about 1/2 a bunch Lacinato kale, stems removed and leaves torn into pieces
  • 2 oz. mixed baby greens, such as chard, spinach and romaine
  • 1/4 cup fresh pomegranate seeds
  • ¼ cup/ 28g toasted almonds, coarsely chopped

Instructions

  1. Preheat oven to 400°F.
  2. In a bowl, toss the squash with 1 Tablespoon of the olive oil and a pinch of salt and pepper. Place on a baking sheet and roast until tender (about 30 minutes).
  3. Meanwhile in a large bowl, whisk together the vinegar, mustard, pomegranate molasses and remaining olive oil and season with a pinch of salt and pepper.
  4. When the squash is ready remove the baking sheet from the oven and set it on a wire rack to cool.
  5. Toss the kale and baby greens with the vinaigrette. Top with the squash, persimmon slices, pomegranate seeds and toasted almonds serve immediately.
Photo Credit: gourmandeinthekitchen
Photo Credit: gourmandeinthekitchen

Notes

Gluten-Free, Grain-Free, Vegan, Vegetarian, Paleo

Southern Cauliflower Tots with Cheddar Cheese

Cauliflower Tots
Cauliflower Tots – Photo Credit: kirbiecravings

Southern Cauliflower Tots with Cheddar Cheese

Ingredients:

  • 3 cups finely chopped cooked cauliflower (approximately 1 head of cauliflower)
  • 1 cup Italian seasoned panko bread crumbs (make sure you used seasoned, otherwise you’ll need to add other flavoring to these)
  • 1 cup shredded cheddar cheese
  • 2 eggs

Directions:

1. To prepare the cauliflower, first boil florets until soft. Then either finely chop with a knife, or pulse a few times in a food processor until it resembles large course crumbs, like photo above.

2. Add the 3 cups of chopped cauliflower, breadcrumbs, cheese and eggs into a large mixing bowl. Mix with a large spoon until everything is combined.

3. Preheat oven to 400F. While oven is preheating, shape cauliflower mixture to form small cylinders, the size of tater tots (about 1 inch long). Make sure to first press the mixture together firmly between your palms before shaping, so that the ingredients hold together. Place on a baking sheet lined with parchment paper.

4. Bake for about 15 minutes. Bottom of tots should be brown. Flip tots over and bake for another 10 minutes. If your tots are larger, you may need to bake longer so that they are crispy. Serve with ketchup or other dipping sauce.

Cauliflower Tots - Photo Credit: kirbiecravings
Cauliflower Tots – Photo Credit: kirbiecravings