Category Archives for Fruits & Veggies

Acorn Squash

 

 

 

 

 

acorn squash

 Acorn Squash

I had no idea how easy it was to cook an Acorn Squash. I mean it looks so fancy. I decided it can’t be that hard and I was right. It takes just 5 minutes to prepare and about one hour to back. Then you place it on the plate and people think. Wow! She is a marvelous cook. The site is called cooking in bliss and our tag line is every recipe has a story.

This is the story of the :

Acorn Squash

  I once went to a very fancy dining establishment with my Father it was the Dupont hotel in Delaware. I ordered a grand dish and the side was Acorn Squash. I ordered it feeling very fancy but I couldn’t image how they were going to cook acorns. I really didn’t put together that an acorn squash wasn’t the same thing that a squirrel ate. I assumed they were on in the same. I just thought it was a type of acorn. I mean we were in a fancy place and who knows they douse everything in truffle oil there. I wasn’t sure that that meant either. I was baffled when my fillet arrived with this huge thing on my plate. I kept looking for the acorn. I finally asked where the acorn squash was which resulted in a huge point to this object on my plate. I have to say from then on it has been a favorite of mine. I always have ordered it when we go out. I always assumed it must be hard to prepare but I was wrong. It is so easy.

This is how it is done:

1) Preheat oven to 400°F.

2)  Take out a cookie sheet with a lip.

acorn squash
3) Fill the cookie sheet with 1 cup of water. This will help the skin of the acorn to not become dry.

acorn squash
4) Using a strong chef’s knife to cut the acorn squash in half, lengthwise, from stem to end.

acorn squash

5) Use a spoon to scoop out the seeds and stringy stuff in the center of each half. 6)Score the insides of each half several times with a sharp knife or a fork will also work.

acorn squash

6) Then you will need to coat the inside of each half acorn half with the 1/2 a Tbsp of butter. Add a Tbsp of brown sugar to the cavity of each half. Dribble on a teaspoon of maple syrup to each half.

7) Bake in the oven for 1 hour .
8) You will know you are done when the squash is very soft and the tops are browned.

 

Acorn Squash
Recipe Type: side
Author: Amee
Prep time:
Cook time:
Total time:
Serves: 2
Acorn corn Squash is healthy and Easy to make
Ingredients
  • 1 per 2 people Acorn Squash
  • 1 TBSP of Butter
  • 1 TBSP of Brown Sugar
  • 1 TSP of maple Syrup
Instructions
  1. Preheat oven to 400°F.
  2. ) Take out a cookie sheet with a lip.
  3. ) Fill the cookie sheet with 1 cup of water. This will help the skin of the acorn to not become dry.
  4. ) Using a strong chef’s knife to cut the acorn squash in half, lengthwise, from stem to end.
  5. ) Use a spoon to scoop out the seeds and stringy stuff in the center of each half. 6)Score the insides of each half several times with a sharp knife or a fork will also work.
  6. ) Then you will need to coat the inside of each half acorn half with the 1/2 a Tbsp of butter. Add a Tbsp of brown sugar to the cavity of each half. Dribble on a teaspoon of maple syrup to each half.
  7. ) Bake in the oven for 1 hour .
  8. ) You will know you are done when the squash is very soft and the tops are browned.

 

 

Southern Peas & Dumplings Recipe

Chicken and Dumplings is a well known southern delicacy. It’s just as good during the week as it is for Sunday supper. Dumplings don’t just go with chicken though. Another southern favorite, at least ’round my parts, is peas and dumplings. But we don’t use the slick dumplings for our peas & dumplings recipe. Instead, we use something called drop dumplings. Now, drop dumplings are more of a biscuit than a dumpling but they’re made mostly the same way. The biggest difference is you don’t need to roll them out or cut them.

Southern-Peas-Dumplings-Recipe-3

This is the way Granny makes her peas and dumplings and it’s one of the best comfort foods I’ve had. Sick in bed? Peas & dumplings (as long as there’s no fever)! Just got dumped? Peas & dumplings! There wasn’t much growing up that a big bowl of peas and dumplings couldn’t fix. The beauty of Peas & Dumplings is they can be a meal on their own or act as a side dish – totally up to you. We had them the other night with some rosemary baked pork chops.

Southern-Peas-Dumplings-Recipe-2

Southern Peas & Dumplings Recipe
Recipe Type: Main
Cuisine: American
Author: Amber
Ingredients
  • [b]Peas & Stock[/b]
  • 2 cans sweet peas, drained (or 1 bag frozen or 4 cups fresh, hulled and cooked peas)
  • 4 cups milk (2%)
  • 2 sticks butter (I never said this was healthy!)
  • Salt & Pepper to taste
  • [b]Dumplings:[/b]
  • 1 1/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 3 tablespoons butter, melted
Instructions
  1. [b]Peas & Stock[/b]
  2. Bring the milk and butter to a simmer in a large pot. Season and carefully add in the peas and increase the heat to medium-high. Bring to a rolling boil.
  3. While you’re waiting for your stock to boil make the dumplings.
  4. [b]Dumplings:[/b]
  5. Sift together the dry ingredients. Mix in the milk and butter and form a dough ball.
  6. Pinch off pieces of the dough (I use a cookie dough scoop for uniform sizing), roll into balls and carefully drop into the boiling stock.
  7. [img src=”https://cookinginbliss.com/wp-content/uploads/2013/08/Southern-Peas-Dumplings-Recipe.jpg” alt=”Southern Peas & Dumplings Recipe” width=”700″ height=”467″ class=”aligncenter size-full wp-image-1821″]
  8. Cook for 10 minutes or until dumplings are cooked.

Southern-Peas-Dumplings-Recipe

 

Bacon, Egg, Apple & Cheese Frittata with Butternut Squash Hash browns

Frittata’s are so versatile. You can enjoy them for breakfast, brunch, lunch or even dinner. What I love most about them is I can make them for dinner and serve the leftover’s for breakfast. It saves me a ton of time and puts a smile on everyone’s face. This frittata is packed with flavor and is so simple. Serve it with the butternut squash hash browns and you have everything you need to make a complete meal.

Bacon-Egg-Apple-Cheese-Frittata

 This Frittata has amazing layers of flavor. The sharp cheddar cheese, sweet gala apples and the bacon take turns dancing on your pallet. And like I said before, it’s great reheated in the morning so you stretch your food and your time!

Bacon, Egg, Apple & Cheese Frittata with Butternut Squash Hash browns
Recipe Type: Brunch
Cuisine: American
Author: Amber
Ingredients
  • 8 strips of bacon
  • 1 gala apple, cored and diced (1/4 inch pieces)
  • 2 tablespoons of butter
  • 6 eggs
  • 1 cup of shredded cheddar cheese
  • 1 cup of milk
  • salt & pepper to taste
  • 1 teaspoon thyme
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Cook your bacon to slightly crispy. Remove from pan and drain on paper towels.
  3. Either clean the pan or get a new one.
  4. Heat the butter and apples in a heavy cast iron or other oven proof skillet over medium heat until the apples are al dente (about 6 minutes.) Add in the bacon and cook for 2 minutes on low heat.
  5. In a large bowl mix together the eggs, cheese, milk and seasonings. Mix until the eggs are well beaten.
  6. Pour the egg mixture over the apple mixture and bake for 30 minutes.

bacon 2

The Butternut Squash Hash Browns are the perfect replacement for the starchy counterpart. While not comparable to potatoes, the crispness of the squash delivers what is wanted from a popular morning offering. The hint of garlic powder gives these a delicious flavor that takes away the awkwardness for some that eating squash brings.

Butternut Squash Hash browns
Recipe Type: Appetizer
Cuisine: American
Author: Amber
Ingredients
  • 1 cup shredded squash (about half a small butternut squash)
  • salt & pepper to taste
  • 1/2 teaspoon garlic powder
  • 2 tablespoons vegetable oil for cooking
Instructions
  1. Press the shredded squash between 2 sheets of paper towels to dry.
  2. In a medium to large bowl mix combine the shredded squash and seasonings
  3. Heat the oil in a heavy pan.
  4. Form the squash mixture into whatever shapes you prefer (or toss it in unformed) and cook until brown.
  5. If you formed the squash fry it until it’s browned and holding on the bottom (about 3 minutes), flip and repeat.
  6. Drain on paper towels and serve war.

Savory Mashed Cauliflower

You know how every now and then (not very often around here) you need something lighter than what you’ve been eating? Especially when it comes to carbohydrates! Carbs make up a big part of our meals and after a while we feel it. You know, that sluggish “ugh, I’m not getting out of bed this week” feeling. I’m feeling that way this week so I’m trying to lighten up our meals for at least a few nights. Tonight I did this by replacing our traditional mashed taters with some savory mashed cauliflower.

savory 0

It took me a long – and I do mean long – time to work up the courage to bring cauliflower into my home. I was tortured with them as a little girl; that happens when you have 3 brothers (at least that’s what my therapist told me!) Anyway – they used to chase me around the house with these telling me they were brains and that when I ate them I would turn into whoever “wore” the brains last. I had such horrible nightmares and went to bed hungry any time they were on the table.

Savory-Mashed-Cauliflower

Tonight I broke down and made the savory mashed cauliflower and I’m so glad I did! This whips up so fast it’s crazy and is truly a savory side dish. If you need to lighten up your meals this is a great choice and very easy to make. Using a mixer would make these more creamy but I like my taters with some texture, so that’s how I made this mashed cauliflower.

Savory Mashed Cauliflower
Author: Amber
Ingredients
  • 1 medium – large head of cauliflower, cleaned, cored and chopped
  • 4 tablespoons of butter (or margarine if you want to go vegan), room temperature
  • 1 cup vegetable stock
  • 2 tablespoons fresh thyme leaves
  • 1 1/2 tablespoons fresh rosemary, chopped
  • 1 tablespoon fresh parsley, chopped
  • 1 clove of garlic, minced – plus 1 peeled clove
  • salt & pepper to taste
Instructions
  1. Steam your cauliflower and 1 clove of garlic in the vegetable stock until it’s tender, about 15 minutes.
  2. While the cauliflower is steaming, melt the butter in a small sauce pan with the herbs (medium-low heat.)
  3. Strain the excess liquid from the cauliflower and transfer it to a large bowl. Discard the garlic clove.
  4. Pour the melted butter over the cauliflower and smash with a masher or mixer. Season with salt and pepper to suit your taste.