what i meant to do yesterday: harvest recipe

Morning, chickens!

And welcome to the weekend.

I’m waking up after an evening of fish tacos, Corona lights, and birthday celebrating.

Kettlebells, here I come?

We’ll see how it goes.

In any case, yesterday, before I locked myself out of my apartment and made a fool of myself, my intent was to share with you chickadees a recipe Ky and I made (up) on Thursday night.

After buying all the things from the Farmers’ Market last weekend, we needed to get creative.

Plus, Ky had bought a squash called sweet mama just because she liked the name, and so we had that to contend with.

After searching around, we stumbled upon this recipe. Then, because we didn’t have the same squash or cheese, we decided to just try it our own way.

We played it by ear, so to speak.

The first thing we realized was that the sweet mama squash was actually like a sweet baby squash, because it was so small.

So we decided to switch things up by adding some sweet potato.

Concerned that the squashes we were involving had longer cooking times than the prescribed zucchini, we boiled them for a while first.

And then sauteed them.

And then baked them.

So they turned out to be done, in the end.

First we cut up a giant onion. It had to be done.

Then I made Ky cut up the sweet mama. It was a strangle little gourd, kind of like an acorn squash, but somehow softer and harder at the same time.

I suggest you check it out. It tasted delicious.

I handled the easier vegetables.

Then we boiled the squash/sweet potato for about fifteen minutes or so, until fork tender.

This was a combination of squash, onion, sweet potato, herbs (rosemary and thyme, but you could use whatever), and garlic.

In the background, we cooked up 1/2 cup of quinoa to throw into the mix.

Also, three beaten eggs.

And 1/2 cup (probably more) of mozzarella.

It looked interesting.

Then we threw it in a baking dish, and baked it at 375 for a little more than a half hour.

We served this up with arugula salad with a lemon/oil/parm dressing that Ky makes in two seconds flat. It was delicious, nutritious, and a good meatless choice, since the quinoa, eggs, and cheese gave it a protein boost.

We think next time it might be wise to add in hot pepper flakes and perhaps a sharper cheese, but other than that, it was basically a Thursday slam dunk.

We also think you could use about a million different vegetables to make this delicious.

But that might just be because we don’t like following the rules.

Have a beautiful Saturday, chickadees!



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Filed under Good times, Things that are delicious

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