Mexican-style with green chilli, smoked paprika and a guacamole topping

This was a clear win as well. Add some sauteed chorizo and this is a main. There isn't cilantro pictured because my normal grocery store doesn't stock it! But the cilantro really takes it to the next level. Make sure to get it.

Mexican-style with green chilli, smoked paprika and a guacamole topping
adapted from Jamie Oliver


Ingredients:

2 Tbs. butter

3 Tbs.  flour

6 cloves garlic, peeled and finely sliced

4 bay leaves

3 cups  milk

 4 fresh jalapenos, seeded and minced

1 tsp. smoked paprika

1 Lb. macaroni

125 g Leicester cheese, freshly grated

75 g Parmesan cheese, freshly grated

2 splashes Worcestershire sauce, optional

1 grating nutmeg, optional

guacamole, for serving

red onion, thinly sliced

red wine vinegar

tsp salt

tsp sugar

cilantro, for serving

Instructions:
1. Melt butter in oven-proof sauce pan on low, add flour, turn to medium and stir until roux is formed.

2. Add sliced garlic and cook until golden and garlic is sticky, stirring constantly.

3. Add bay leaves and slowly whisk in milk.

4. Bring to a boil, add paprika and jalapeno, then turn to low and leave simmering.

5. Add cooked pasta to sauce, stir in cheeses and optional ingredients. Add salt and pepper to taste.

6. Place in oven pan, and bake for 30 minutes at 425F.

7. While baking, make a quick-pickle by combining red onion, red wine vinegar, salt, and sugar. Let set combined for at least 10 minutes.

8. Serve macaroni with quick pickle, guacamole, and cilantro.

Butternut Squash Chili

As sad as I am to see the beautiful good weather go, that means the cold-weather cooking begins! I've been waiting for a week to make this chilli, but the weather kept being... nice. I did get to take a wonder afternoon picnic yesterday, with hummus and olive tapenade from the Chicago Diner cookbook, one of my favorite vegetarian restaurants, and soon becoming one of my favorite cook books. Unfortunately, the copyright declares re-posting (without written permission) of their recipes to be banned, so I'm not doing that. But if you're looking for a solid vegetarian cookbook with all sorts of time-tested restaurant recipes that require very few ingredients, this is the book for you. I'm even thinking of doing a food-blog challenge for all of you readers out there, with a series of 4-5 recipes and the first one to make and post about their experiences gets a mandolin and a copy of this book. : D More to come on that...

Back to food.... I loved this chili, truly one of the best I've ever had. It's so fresh while being so healthily-heavy and satisfying.

Butternut Squash Chili
adapted from Cookie and Katie
serves 4

Ingredients:
2 Tbs. oil
1 onion, diced
2 red bell peppers, diced
1 small (< 1.5 lbs) butternut squash, peeled, 1/2" cubes
4 cloves garlic, minced
1 Tbs. chili powder
1 tsp. cumin, ground
1 jalapeno, seeded and minced
1 bay leaf
1/4 tsp. cinnamon, ground
14-oz. canned diced tomatoes, including liquid
2 cans black beans, drained and rinsed
2 cups vegetable broth
(optional) garnish: avocado, cheddar, tortilla, cilantro, sour cream, etc.

Instructions:
1. Add oil to stock pot over medium heat. Then add onion, peppers, squash, and garlic and sautee until onions are translucent (~5 minutes).
2. Turn heat to medium-low, and add chili powder, cumin, jalapeno, bay leaf, cinnamon, tomatoes, beans, and broth. Stir to combine, then cover and cook for 1 hour.
3. The butternut squash should be tender and the liquid should be reduced. Ladle into bowls, garnish, and serve. 

Jalapeño Poppers

One of the many things that happened on fry-day. These were by the far the best jalapeño poppers I've ever had, and I think a large part of that had to do with the fresh jalapeños being used. We froze some of these for later, and they weren't nearly as good after being frozen. I would make just as many as you're going to eat, and try to find local jalapeños. They were 18 for 1$ at the Kirksville farmer's market, so you can probably find them pretty cheaply in your area!

Jalapeño Poppers
from Whisk the Pantry

Ingredients:
8 jalapeños
3 Tbs. cheddar cheese, shredded
3 Tbs. cream cheese, softened
1/2 cup milk
1 cup panko (or fresh) breadcrumbs
1/3 cup flour
oil for deep frying (I used peanut oil)

Instructions:
1. Fill deep-fryer to indicated level with high-smoke point oil, and let come to temperature (365F).
2. To prepare the jalapeños, cut a line length-wise on the jalapeños. Then cut a line half way-across the top, just down from the stem. The jalapeños should now open up like a coin purse when you press the ends together. Gently scoop out the seeds.
3. In a small bowl, mix the cheddar and cream cheese.
4. Spoon the mixture into the jalapenos. Dip the stuffed jalapeno first into milk, then flour. Do this with all of them, letting them dry before dipping in milk, and then bread crumbs.
5. After having dipped them all in the breadcrumbs, do a second coat of milk and then breadcrumbs.
6. Once oil is at heat, pop the jalapenos in (I suggest holding by the stem and sliding them into the oil to avoid getting splattered) and cook until outter coating is golden-brown.
7. Take out finished poppers with a slotted spoon and set on a plate lined with paper towels. Serve hot.

Southwest Acorn Squash

One of my favorite things I've made this semester. Healthy, in season, delicious.

Southwest Acorn Squash
from Ambitious Kitchen
servers 4

Ingredients:
2 acorn squash, halved length-wise, stem and seeds removed
1 tsp. olive oil
1 clove garlic, minced
1 red bell pepper, seeded and chopped small
1/2 yellow onion, chopped
1 jalapeño, seeded and diced
1 - 15 oz. can black beans, rinsed and drained
2 cups corn kernels
1 tsp. cumin
1 lime, juiced
salt and pepper
1/2 cup cilantro, chopped
4 Tbs. crumbled goat cheese

Instructions:
1. Pre-heat oven to 400F. Grease a baking sheet with oil (separate from the listed 1 tsp.), and place the squash halves cut-side down on the sheet.
2. Bake for 45 minutes, or until tender and edges are browning. Turn off oven and leave squash in oven while preparing the filling.
3. Heat a large skillet over medium heat. Add oil, red pepper, onion, garlic, and jalapeño and cook until softened (~3 mins). Then add cumin, beans, and corn and stir well to combine, cooking a couple more minutes.
4. Remove from heat and stir in cilantro and lime juice. Add salt and pepper to taste.
5. Fill squash halves with bean and corn mixture, and top with a tablespoon of goat cheese each and serve.

Honey Jalapeño Roasted Acorn Squash

I got so spoiled over the labor day weekend, at my parents huge kitchen, with natural light everywhere, that I made us come outside before dinner to try and snap a shot. Unfortunately, the only good light was rays coming through between the trees and buildings, so my friend had to hold up the plate of food to watch any of the light. She didn't want to be in the picture, but this one is just so great I had to post it (bad blogger Ann!).

But this acorn squash recipe was delicious! And super simple. I've never eaten acorn squash rind before, I've always trimmed it off (though this is not a simple task), but it was fine just like this! I would suggest cooking this in a glass pan for easier cleaning.

Honey Jalapeño Roasted Acorn Squash
from Naturally Yella

Ingredients:
1 acorn squash
2 Tbs. olive oil
2 Tbs. honey
juice of a lime (2 Tbs.)
1/2 tsp. salt
1 jalapeño
2 cloves garlic

Instructions:
1. Preheat oven to 400F.
2. Cut acorn squash in half, scoop out insides, and remove stem. Cut into 4 wedges, and place shell side down in baking pan.
3. Whisk olive oil, honey, lime, and salt together, and brush over acorn squash.
4. Bake squash for 20 minutes. Mince jalapeño and garlic, sprinkle evenly over squash slices, and bake for another 10-20 minutes until squash is tender.

Optional: server over brown rice, garnish with cilantro.