An Eye-Catcher of a Salad!

 

And that's because it's so beautiful! Chef and cookbook author Tara Teaspoon stopped by Tonia's Kitchen to talk about her recipe for Kale and Brown Rice Salad with Butternut Squash. Not only does this recipe stand out on a buffet table because it's so colorful, it includes an amazing profile that's helped along by these ingredients, along with pomegranate bulbs and a light vinaigrette dressing. Easy to make, a beautiful sight, and delicious to boot. What's not to like!  

Yield: 6 to 8 servings
Prep time: 25 minutes
Cook time: 1 hour

INGREDIENTS

Toasted Brown Rice
¾ cups brown rice (not short grain)
1¼ cups water (see note below)
½ teaspoon kosher salt

Kale and Butternut Squash
4 tablespoons olive oil
1 pound butternut squash, peeled, seeds removed and cut into ½-inch pieces (3 cups diced squash is 1 pound)
1 clove garlic (minced)
¾ teaspoon seasoned salt
3 tablespoons honey
1 10-ounce bag chopped kale
½ teaspoon ground black pepper
1 cup pomegranate arils (plus more for garnish)

INSTRUCTIONS

1. For the rice, in a medium saucepan, toast the dry brown rice over medium-high heat, stirring often, until fragrant and some grains have browned, about 2 minutes. Add water, reduce the heat to medium-low, and cover. Simmer until the rice is tender and the liquid is absorbed, about 40 minutes. Set aside.
2. For the kale and squash, heat 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat. Add the butternut squash, garlic, and seasoned salt, cooking for about 2 minutes. Lower the heat to medium-low, cover, and cook, stirring occasionally, until the squash is tender, about 7 to 10 minutes. Uncover, stir in the honey, and transfer the squash to a large serving bowl.
3. In the same skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the kale and black pepper, cooking until the kale is just wilted, about 3 to 5 minutes. Combine the cooked rice, kale, and squash in the bowl, stirring to mix well.
4. Fold in half of the pomegranate arils, then garnish with the rest. Serve warm or at room temperature.

NOTE: Toasting the brown rice means you’ll need to add a bit more water than the package suggests. Add about ¼ cup extra or check your rice package instructions and adjust the water accordingly.

Super Squash Soup

And one of the reasons the soup is so super because it's made in a traditional, Native American style, indigenous to a tribe in Massachusetts. The other reason is because it's delcious! Amy Traverso, who's the Senior Food Editor at Yankee Magazine and the host of Weekends with Yankee on most PBS New England TV stations, came by Tonia's Kitchen to talk about James Beard-award winner Sherri Pockett's recipe for butternut squash soup. Pockett is a member of the Wampanoag tribe and harkens back to her roots for this recipe. At the soup's essence, after bringing it to a boil, you simmer it until the liquid is produced by half. That way the squash's flavor really comes through!  

Ingredients

1 small butternut squash, about 2-1/2 pounds
2 tablespoons unsalted butter, divided
1 onion, diced
1 small carrot, diced
1 rib celery, diced
1 garlic clove, minced
4 cups water (or chicken stock)
1 teaspoon kosher or sea salt, plus extra to taste
Freshly ground black pepper
Milk (or water)
12 sage leaves
2 ounces goat cheese, crumbled

In a medium-size pot over medium heat, melt 1 tablespoon butter. Add onion, carrot, and celery and sauté 5 minutes. Add garlic and cook 1 minute more. Add squash, water (or stock), salt, and pepper to taste, and bring to a boil. Simmer until vegetables are soft, 20 to 25 minutes. Pour soup into a blender, no more than halfway. Purée until smooth; set aside in a bowl while you purée the rest of the soup. Clean the pot, add puréed soup, and reheat. Thin with milk (or water) to desired consistency. Season with salt and pepper.

Melt remaining butter in a small frypan. Add sage leaves and cook, swirling the pan, until crispy, and butter has browned but not burned (about 2 minutes). Divide soup among four bowls. Drizzle with browned butter; garnish with goat cheese and sage.

This One's an Eye Catcher

And that's because it's so beautiful! Chef and cookbook author Tara Teaspoon stopped by Tonia's Kitchen to talk about her recipe for Kale and Brown Rice Salad with Butternut Squash. Not only does this recipe stand out on a buffet table because it's so colorful, it includes an amazing profile that's helped along by these ingredients, along with pomegranate bulbs and a light vinaigrette dressing. Easy to make, a beautiful sight, and delicious to boot. What's not to like!  

Yield: 6 to 8 servings
Prep time: 25 minutes
Cook time: 1 hour

INGREDIENTS

Toasted Brown Rice
¾ cups brown rice (not short grain)
1¼ cups water (see note below)
½ teaspoon kosher salt

Kale and Butternut Squash
4 tablespoons olive oil
1 pound butternut squash, peeled, seeds removed and cut into ½-inch pieces (3 cups diced squash is 1 pound)
1 clove garlic (minced)
¾ teaspoon seasoned salt
3 tablespoons honey
1 10-ounce bag chopped kale
½ teaspoon ground black pepper
1 cup pomegranate arils (plus more for garnish)

INSTRUCTIONS

1. For the rice, in a medium saucepan, toast the dry brown rice over medium-high heat, stirring often, until fragrant and some grains have browned, about 2 minutes. Add water, reduce the heat to medium-low, and cover. Simmer until the rice is tender and the liquid is absorbed, about 40 minutes. Set aside.
2. For the kale and squash, heat 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat. Add the butternut squash, garlic, and seasoned salt, cooking for about 2 minutes. Lower the heat to medium-low, cover, and cook, stirring occasionally, until the squash is tender, about 7 to 10 minutes. Uncover, stir in the honey, and transfer the squash to a large serving bowl.
3. In the same skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the kale and black pepper, cooking until the kale is just wilted, about 3 to 5 minutes. Combine the cooked rice, kale, and squash in the bowl, stirring to mix well.
4. Fold in half of the pomegranate arils, then garnish with the rest. Serve warm or at room temperature.

NOTE: Toasting the brown rice means you’ll need to add a bit more water than the package suggests. Add about ¼ cup extra or check your rice package instructions and adjust the water accordingly.

Salsa Without the Tomatoes

    

It's true, when you think of salsa, tomato is probably the first thing that comes to mind.  But we at Tonia's Kitchen like to challenge conventional notions and one way to do that, is start with squashing the idea that all salsas have to be tomato-based.  Susan Volland, who wrote the new cookbook Mastering Sauces told Tonia about her Butternut Squash and Piquillo Pepper Salsa.  She used raw butternut squash that's been lightly boiled, and mixed with scallion greens and roasted Piquillo pepper, along with a little chipolte.  It's a wonderfully bold salsa, that may have you not missing the tomato

Stuffed with Goodness

The stuffed, is stuffed squash. The goodness is pecans, faro, goat cheese and lots of other great ingredients that will make you feel great about eating this delicious dish! Hannah McKitrick, who manages the website My Intuitive Health, stopped by Tonia's Kitchen to talk about her recipe for Deconstructed Stuffed Squash, that's topped with an Arugula-based pesto. That last part, she told Tonia, offers a sweet nuttiness thanks to the pecans, which are toasted, along with goat cheese. Both friends and Hannah's students tell her it's the best thing they've eaten in all their lives! Hannah says not only is this recipe delicious and healthful, it's also fun. Which she says is keeping with her theme! 

• 1 cup dried farro (can sub. with quinoa, brown rice, barley)
• ¼ cup craisins
• ¼ cup chopped pecans (can sub walnuts, almonds, pistachio etc)
• ¼ feta or goat cheese (optional)
• 1 avocado
• 2 cups arugula
• Salt and pepper to taste

• 
  

• For the Delicata Squash

  • 1 delicata squash
  • ½ tsp dried rosemary
  • ½ tsp garlic powder
  • 1 tbsp. olive oil
  • Salt and pepper
    
    

  • For the Arugula Pesto

    • ¼ cup toasted pecans
    • Juice of 1 lemon (or half if you have an extra juicy lemon)
    • 1 cup fresh basil
    • ½ cup arugula
    • 1 - 2 cloves garlic
    • 1/4 cup-1/3 cup olive oil
    • 1 tsp of honey or maple syrup to taste
    • Salt and pepper to taste
    • 
      

    • Instructions

      Preheat the oven to 425 degrees.

      Line 1 sheet tray with parchment paper. Cut the delicata squash in half lengthwise and scoop out the seeds. Next, thinly cut the squash into 1/4 inch half-moon shapes and place it onto the sheet tray. Season with oil, salt, pepper, garlic powder, and rosemary. Bake for about 35-40 minutes,, flipping once halfway through, until the squash is tender and browning. 

      On the stovetop, cook 1 cup of farro with 2.5 cups of chicken broth on a low simmer until liquid has just been absorbed (about 15-20 minutes). Season with a pinch of salt/pepper.

      Toast the pecans (or nut of choice) in a dry pan over medium heat for about 5 minutes until just fragrant, swirling frequently *it burns easily so keep a close eye on these* Add a pinch of salt if your nut is not already salted. 

      Combine all the pesto ingredients into your food processor and blend. Taste and adjust seasoning (you may need a little honey if it is bitter). 

      Once that farro has cooked, stir in the dried cranberries and chopped toasted nuts. Stir in two spoonfuls of the pesto, reserving some for garnish.

      To assemble: layer a bed of arugula on a plate. Top with warm farro and roasted squash. Garnish with sliced avocado, crumbled cheese, and a spoonful of the pesto. Enjoy!

Fix This "Broken" Lasagna For Dinner

   



Whoops!  It looks like you broke the lasagna. That's alright, because "Broken Lasagna" makes for a delicious puzzle that your taste-buds will love to put back together.  Susie Fishbein, who wrote Kosher By Design Cooking Coach stopped by Tonia's Kitchen to talk about how to put the "Broken Lasagna" together.  Susie takes the lasagna, cooks it al dente and literally breaks it apart.  She adds butternut squash, frozen (not fresh!) spinach (since you need a lot.)  Then Chef Susie adds ricotta and garlic and simply tosses it in a bowl with the broken up lasagna.  She tops it off with pumpkin seeds (it is around Halloween after all) for a festive fall treat that's like a casserole.  Yes it may be broken, but it's a completely together meal!

Serves 12

Rigatoni may be substituted for the broken lasagna noodles.

2 (12-ounce) boxes frozen cooked winter squash, defrosted
5 ounces frozen chopped spinach, defrosted
2 cups ricotta cheese
2 cloves fresh garlic, minced
1/2 teaspoon onion powder
1/2 teaspoon fine sea salt
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
12 fresh sage leaves (about 1/4 cup loosely packed), chopped
1 (16-ounce) box standard lasagna noodles (not no-bake)
1 cup heavy cream
2 (10-ounce) bags frozen butternut squash cubes
1/4 cup pumpkin seeds, shelled
1/3 cup Parmesan cheese

1 Preheat oven to 425 degrees F.
2 In large bowl, mix ricotta, garlic, onion powder, salt, garlic powder, pepper and chopped sage.  Set aside.
3 Break lasagna noodles into 3-4 pieces each and cook according to package directions until al dente.  Drain; rinse with plenty of cold water.  Drain very well.
4 Mix noodles into ricotta.  Add winter squash and spinach.  Stir well.  Mix in cream and squash cubes.  Transfer to 9-by-13-inch oven-to-table casserole or baking dish.  Smooth top with spatula.  Sprinkle on pumpkin seeds and Parmesan.  Bake, uncovered, 30 minutes.  Serve hot.

Salsa, Sans Tomatoes

   

It's true, when you think of salsa, tomato is probably the first thing that comes to mind.  But we at Tonia's Kitchen like to challenge conventional notions and one way to do that, is start with squashing the idea that all salsas have to be tomato-based.  Susan Volland, who wrote the new cookbook Mastering Sauces told Tonia about her Butternut Squash and Piquillo Pepper Salsa.  She used raw butternut squash that's been lightly boiled, and mixed with scallion greens and roasted Piquillo pepper, along with a little chipolte.  It's a wonderfully bold salsa, that may have you not missing the tomato

Butternut Squash Served Asian Fusion Style

 

Or, as we at Tonia's Kitchen like to call them, Butternut WonTons.  Everyday with Rachael Ray Magazine Food Features Editor Gabriela Gershison, came by to talk a little about this crossover dish, and how to make it. Gabriela told Tonia says you buy prepared WonTon wrappers, and then just stuff them with cooked Butternut Squash, caramelized onions and seasoning.  Then just seal the wrappers and pan sear them.  Serve it with grated cheese and enjoy this complex, yet simple treat!

1 cup butternut squash puree

• 1/4 cup grated grana padano cheese

• 2 tablespoons crushed amaretti cookies

• 1 dozen wonton wrappers

Directions

1. Mix squash, cheese and cookies; season and place 1 tbsp. in center of each wrapper. Dampen edges with water. Fold in half; seal. Boil until tender, 3 minutes.

The Lasagna is Broken, But There's No Need to Fix It

  



Whoops!  It looks like you broke the lasagna. That's alright, because "Broken Lasagna" makes for a delicious puzzle that your taste-buds will love to put back together.  Susie Fishbein, who wrote Kosher By Design Cooking Coach stopped by Tonia's Kitchen to talk about how to put the "Broken Lasagna" together.  Susie takes the lasagna, cooks it al dente and literally breaks it apart.  She adds butternut squash, frozen (not fresh!) spinach (since you need a lot.)  Then Chef Susie adds ricotta and garlic and simply tosses it in a bowl with the broken up lasagna.  She tops it off with pumpkin seeds (it is around Halloween after all) for a festive fall treat that's like a casserole.  Yes it may be broken, but it's a completely together meal!

Serves 12

Rigatoni may be substituted for the broken lasagna noodles.

2 (12-ounce) boxes frozen cooked winter squash, defrosted
5 ounces frozen chopped spinach, defrosted
2 cups ricotta cheese
2 cloves fresh garlic, minced
1/2 teaspoon onion powder
1/2 teaspoon fine sea salt
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
12 fresh sage leaves (about 1/4 cup loosely packed), chopped
1 (16-ounce) box standard lasagna noodles (not no-bake)
1 cup heavy cream
2 (10-ounce) bags frozen butternut squash cubes
1/4 cup pumpkin seeds, shelled
1/3 cup Parmesan cheese

1 Preheat oven to 425 degrees F.
2 In large bowl, mix ricotta, garlic, onion powder, salt, garlic powder, pepper and chopped sage.  Set aside.
3 Break lasagna noodles into 3-4 pieces each and cook according to package directions until al dente.  Drain; rinse with plenty of cold water.  Drain very well.
4 Mix noodles into ricotta.  Add winter squash and spinach.  Stir well.  Mix in cream and squash cubes.  Transfer to 9-by-13-inch oven-to-table casserole or baking dish.  Smooth top with spatula.  Sprinkle on pumpkin seeds and Parmesan.  Bake, uncovered, 30 minutes.  Serve hot.