Recipe Experiments

Sometimes I wish I was more of a cook.

Now don’t get me wrong. I have come a looooong way from the girl who was only capable of making Bagel Bites and calls to the chinese take out place. I’ve learned a lot of really basic cooking skills over the last 3 years and have mastered a few recipes, but I still, for the most part, have no idea what I’m doing in the kitchen.

This is why I am always looking for recipes or ideas. I need people (read: YOU) to provide me with easy, interesting recipes.

I know, I know. I should get adventures, gain some confidence and create something myself. You’re right. The truth is, I often do make up recipes. Whether or not they taste good or are edible by anyone else besides me is questionable. Sometimes I won’t even eat it. Sometimes THE CAT won’t even eat it. When a cat or dog turns up their nose at your cooking, you know you’re in trouble!

Sometimes I come up with something that isn’t too bad though.

squash.jpg  

I know what you are thinking: What the heck is that?

Answer: Deliciousness!

More detailed answer: Stuffed Delicata Winter Squash

What was it stuffed with?

This:

quinoa.jpg

I know what you are thinking: Why can’t you take pretty pictures like the other foodie/healthy living bloggers?

Answer: I’m challenged that way.

More Detailed answer: I don’t have a fancy camera, and frankly my plating skills leave a lot to be desired.

All joking aside, this all tasted really good and was really easy to make. I cut the squash in half, which was mildly challenging, but I persevered. I cleaned out the seeds and what not, drizzled both halves with extra virgin olive oil, added a dash of salt and popped them into a 400 degree oven for about 40 minutes. (Actually, I forgot about them temporarily and left mine in for about 50….slightly blackened…but they still tasted good! )

While the squash was roasting, I put some water and quinoa in a pot. I cut up a zucchini and after the water began to boil, I tossed it in, along with maybe 1/4 cup chopped onion. I also popped in some garlic. After the quinoa was ready, I threw in a couple of handfuls of baby spinach and seasoned the pot with lots of cumin and a little bit of cinnamon. I really had no idea what I was doing, but it sounded good at the time. It smelled good too.

Then after the squash had roasted and quinoa had cooked, I filled each squash half with some of quinoa mixture and then topped the halves with shredded parmesan cheese and baked for an additional 10-15 minutes.

All of this tasted fab, so fab, in fact, that I took left over quinoa stuffing to work yesterday for dinner (hence the tupperware). It probably could’ve used additional seasonings, but I liked it just fine. I really just threw in whatever seemed like a good idea at the time, and it worked out. I love when things work out!

I still want your advice though. If you had received the items in my CSA box, what recipes would you make?

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6 Responses to Recipe Experiments

  1. Sarah says:

    I think you did a great job with the squash!

    If I had that CSA box… hmm… I might bake something with the stone fruits or make zucchini bread? Corn chowder (I used to think it was disgusting when I was a kid but have been craving it lately)? Simple roasted veggies?

  2. Maddie says:

    MMM! Come cook for me! Look delish. I’m impressed.

  3. I’m way impressed with your skills!! I’m still not 100% comfortable venturing out with my own recipes… I think it will happen in time though 🙂

    Your quinoa squash looks yummy!

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