Training to Live

living and learning, one day at a time

good eats

i did lots of cooking this weekend (and lots of eating!) and not lots of picture taking. oops. everything was food-blog-sourced and quite delicious.

1) hangry pants’ twice baked acorn squash

i used fresh spinach instead of frozen, added chickpeas for protein, extra cheese (a mix of mozz and cheddar). it was good. a for sure make again.

2) kath’s nutty vanilla kale sweet potato soup

i used fresh spinach instead of kale and skipped the shredded coconut garnish. we love this soup and i had some leftover giant sweet potatoes from the apple farm a few weeks ago to use up. 1 potato was 2 pounds and made at least 4 servings of soup. whoa! perfect for the dreary day we had here.

served them with some of alton brown’s buttermilk biscuits, that i had whipped up for breakfast.

3) make it fast, cook it slow – 365 days of crockpotting slow cooker beef bourguignon (adapted from julia childs)

i had a blade roast in the freezer that we got from jon’s uncle’s farm (grass fed, free range yumminess! happy cows are the best). blade roast isn’t a super tender piece of meat so we decided that a long, slow cook in the crock pot would be just right. we left it whole, but i think cubing it up would have been better. the meat was still a little tough at the end. it was tasty though! i thickened the sauce on the stove and cubed up the leftovers for a hearty stew for tomorrow, over my leftover garlic mashed potatoes. i made my own herbs de provence mix, which i have decided i need to make more of! we still have many cuts of beef to eat through.

i also made some of kath’s maple roasted brussels sprouts to which i added some bacon (for extra porky magic) for vitamins.


for dessert, to use up the last of my last half bushel of apples (i got a new bag on friday. HONEYCRIPS!!! jon is awesome. have i mentioned?) i decided to make a big apple crisp. i remembered that we had tried this one last year and it was great (though, everything i get from URB is great!): apple cranberry crisp.

i had cranberries in the freezer. popped it in the oven just as we started supper and it was ready when we were done. we didn’t have any tonight though because jon’s friend sent home these two fancy pastry/cake things home for us from a bakery. i failed to take any pictures, but they were beautiful! bits of gold leaf writing on chocolate, thin slices of crushed-nut brittle, etc. i sent jon home with half the crisp, but i have some for me to enjoy tomorrow!


food blogs rock!

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November 15, 2009 at 10:33 pm Comment (1)

what do you do with over 10 lbs of squash?

a lot, that’s what.

(warning: very orangey post ahead. i got at least a week’s worth of beta caratene today)

this squash was twice as big as my head! it dwarfed the squash at the grocery store- they looked like miniature toy breeds. my squash was a manly man squash. i have two more, just like it!

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it was $2 from the apple orchard we frequent in waterloo. my favourite farmer from my farmer’s market told me he plants squash in the rows between his fruit trees, so i imagine the martins do the same. it’s efficient use of the land. most of their squash go for a dollar each, but these were monster-size, so we paid two. still, what a deal!

first there was soup:

butternut-apple-pear soup. i decided to go with a veggie stock that i made last night instead of my usual chicken broth. i cubed half the squash and put it in a pot with 3-4 pears that were on their last legs and several glugs of apple cider and let it boil away. when everything was nice and tender, i went at it with my favourite immersion blender. for blended soups, there’s no comparison! it is quick, easy and the cleanup is a breeze (compared to a normal blender, which also sometimes is tricky when dealing with hot soup!). along with some crackers and mamapea chickpeas, we called it lunch! i still have half a gallon of soup left over!

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with the second half of the squash, i decided to try something completely different. butternut squash crumble. what a novel idea! squash and some tomato instead of apples. parmesan cheese and parsley instead of sugar in the flour/butter crumble topping. brilliant! i won’t be able to report on the taste until tomorrow (jon’s parents are coming over), but it sure smells good and looks gorgeous! i’ll give it one thumb up so far. i found the recipe on twitter from @freerecipeguide which has so far been a pretty good source of interesting food tidbits for me lately. you should check it out.

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i still have 3 cups of cubed (uncooked) squash left over – not sure what to do with that yet. maybe some squash butter? squash oats? we’ll seeeee.

i’m going to go do some dishes, throw in some laundry and try and squeeze in some yoga before bed. tomorrow is going to be a big day.

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November 7, 2009 at 11:50 pm Comments (15)