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| help me plan dinner...yummy fall ingredients | |
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| Tweet Topic Started: Oct 6 2010, 08:01 AM (274 Views) | |
| MayaTy02 | Oct 6 2010, 08:01 AM Post #1 |
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My CSA is nearing the end and this week we got some great fall items. I want to make a nice dinner with them but need some ideas. I'm thinking of doing a filet as the meat, and then the ingredients I have to work with are: potatoes - white - tons of them 1 Acorn squash 1 Sugar Pumpkin a bunch of Apples 1 Zucchini 1 Chinese eggplant No I don't need to use all of these at once, but I'd like to do something with the potatoes, squash, zucchini and maybe a dessert with the pumpkin.... thoughts? |
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| Trialbyfire | Oct 6 2010, 08:17 AM Post #2 |
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Appetizer: eggplant caponata (could throw in zucchini too) on baguettes 1st course: Pumpkin soup Main course: filet Salad: spinach with roasted beets, walnuts & feta Oh..just read that you want to dessert w/ the pumpkin...there goes my idea. |
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| MayaTy02 | Oct 6 2010, 08:27 AM Post #3 |
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I don't have to do dessert with the pumpkin...i can do an apple dessert. I like the ideas TBF, would you like to come cook it for me?
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| MyGiantPony | Oct 6 2010, 08:48 AM Post #4 |
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Is the meadow on fire?
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Zucchini Saute 6 bacon strips, diced 2 small zucchini, cut into 1/4 inch slices 2 small yellow summer squash, cut into 1/4 inch slices 1 medium onion, thinly sliced Directions In a large skillet, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 2 tablespoons drippings. In the drippings, saute the zucchini, yellow squash and onion for 6-8 minutes or until crisp-tender. Sprinkle with bacon. I like to sprinkle on some cheese - mozzarella or whatever's on hand. Or you can spice it up with some garlic and red peppers. |
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| MyGiantPony | Oct 6 2010, 08:52 AM Post #5 |
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Is the meadow on fire?
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Veggie Cake Vegetable Cake 1 large eggplant 1 zucchini 3 portabella mushrooms 1 jar roasted peppers 1 large ripe tomato 1 squash (any kind) 1 cup mashed potatoes or firm tofu in cubes Directions: Slice eggplant, zucchini, and squash the long way, thinly. In a large salad bowl - line the edges with the eggplant, then the zucchini, then the squash. If the the slices are to long, let them hang over (it makes the finishing touches really cool!), Then inside, place along the bottom the roasted red peppers, and mushrooms. Then place your mashed potatoes, OR your tofu cubes. With the vegetable slices that are hanging over the dish - flip that back over the inside of the cake...put a dish over the top, and flip the cake into the dish, so the bottom is the top put in a baking tray, and bake for 20 min. |
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| Trialbyfire | Oct 6 2010, 09:04 AM Post #6 |
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I have a great cookbook called "Simply In Season" by Mary Beth Lind & Cathleen Hockman-Wert: Simply In Season that you would like because it organizes recipes by season the produce ripens. Easy to get good ideas. Here is the recipe for Butternut Bisque (which I think would work for any winter squash/pumpkin): 2 T butter 1 medium onion (chopped) 1 cup carrots (diced) Melt butter in large saucepan. Add onion & carrots and saute over med-low heat for 5 minutes. 3 cups chicken or vegetable broth Add broth, cover, simmer for 10 minutes. 2 cups cooked winter squash 1/2 cup plain yogurt 1 cup evaporated milk (or add more plain yogurt) 2 T maple syrup Add remaining ingredients and transfer to a blender or food processor; puree until smooth. (Or serve chunky, or use immersion blender) Return to saucepan and cook over medium heat until hot. Season to taste. Other recipes include (let me know if you want them typed up): Gingery Squash Soup (includes apples); Nutty Pumpkin Bread; Baked Squash & Apples; Stuffed Acorn Squash; Pumpkin Sausage Pasta. Edited by Trialbyfire, Oct 6 2010, 09:06 AM.
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| MayaTy02 | Oct 6 2010, 09:07 AM Post #7 |
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oooh baked squash and apples...that sounds good! what kind of squash does it use? |
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| Trialbyfire | Oct 6 2010, 09:46 AM Post #8 |
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It calls for butter nut or butter cup (?)...although my first thought was "who cares?" But here's the recipe: Baked Squash & Apples 2lb butternut or butter cup squash, peeled, seeded, fibers removed, cut into 1/2" pieces. Arrange in an ungreased oblong baking dish. 2-3 baking apples, cored, and cut into 1/2" slices. Arrange on top of squash. 1/3 cup brown sugar 3 T butter (melted) 1 T flour 1 t salt 1/4 t ground mace (optional) Combine these ingredients in a small bowl, then sprinkle on top of apples & squash. Cover and bake at 350F until squash is tender, about 40-50 minutes. Stuffed Acorn Squash (With Apple Stuffing) 2-3 large acorn squash or other winter squas Cut in half and remove seeds & strings. (To make this easier, pierce squash with a knife and microwave a minute or two) Place cut side down on lightly greased baking sheet with sides. Bake at 350F until almost soft but not mushy, ,40-50 minutes. (Or cook in microwave for about 10 minutes, covered). May do this step in advance. Remove from oven, and fill with one of th efollowing stuffing options and finish baking as directed. (Options are: Sausage, Apple-Sausage, Apple, Mushroom, Fruit & Nut)... Apple Stuffing 2-3 tart apples (diced) 1/4 cup maple syrup 1/4 cup butter (melted) Combine. Stuff into cooked squas, cover, and bake at 375F for 30 minutes. Also have recipes for Pumpkin Pecan Pie, Pumpkin Chocolate Cheescake, and Winter Squash Bars..... ![]() |
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| MayaTy02 | Oct 6 2010, 09:54 AM Post #9 |
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yum yum yum! Thanks TBF |
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