Saturday, January 11, 2014
The Old and the New - Mmmmm
Uh-huh. Created a great new recipe today. Using some older ingredients (from my summer garden) and some freshly purchased items.
Stuffed Autumn Squash
(See? I am still using up leftover squash from fall.)
6 squash (smaller variety, acorn, delicata, or butternut); cut in half and cleaned
Fresh ground pepper
Place squash on parchment paper on a cookie sheet. Sprinkle with olive oil, salt, and pepper. Cover with foil. Bake at 375 for about 30 minutes. Notice to change the temp and up it to 425 for another 30 minutes. :)
1 - pound ground turkey
2 cloves of garlic, minced
1 onion, diced
2 stalks celery, diced
1-2 cups cabbage, chopped
Handful of dehydrated kale (from my summer garden; fresh would work as well); crunched
T. of crushed dried sage (from my garden)
2 T. Mrs. Dash or other salt free favorite herb mix
Freshly ground black pepper
15-oz can diced tomatoes
2 c. 1/2 and 1/2
2 cubes chicken bouillon (add to about 1/8 cup boiling water, mash)
Half a head of broccoli, chopped into florets
1 small bag of mixed frozen veggies (carrots, peas, green beans, corn)
Add turkey to large saucepan. Add some olive oil and brown. As it browns, add garlic, onion, cabbage, and spices. Add crushed peppers to your spice level. Angie likes it lotsa hot...
After meat is cooked through, add all other ingredients, including 1/2 and 1/2, tomatoes (include the juice), and chicken bouillon. Add more 1/2 and 1/2 if you need more sauce. Bring to a boil, stirring regularly.
Remove squash from oven and uncover them. Add scoops of stuffing to each, including plenty of sauce. (I had leftover stuffing, all the merrier for another meal).
Place uncovered back in oven at 400 for about 20 minutes.
Top with parmesan cheese (or your favorite choice). Mmmmmm.