Yummy Treats

I came across these recipes and wanted to share them. They are really good!

Courtesy of The Recipe Renovator

 
Stuffed Acorn Squash with Quinoa and Persimmons
Makes 4 main course servings or 8 side servings (double or triple the recipe if needed)
1 acorn squash
½ C. red quinoa
2 small persimmons (about 3/4 C. chopped)
1/2 C. Swiss chard (I used Kale)
1/4 C.  pine nuts
1/2 C.  Daiya dairy-free cheese or parmesan
3 sage leaves (1/2 t. dried sage)
1/2 t. sea salt
1/4 t.  chipotle chili powder
1/4 t.  cumin
1/4 t.  white pepper


Preheat the oven to 350F/160C/gas mark 4. Wash the squash, then slice off each end. Cut in half. (It’s a little easier to cut them in half lengthwise, but the finished dish looks more like an acorn if you cut it crosswise as pictured.) Scoop out the seeds using a grapefruit spoon. Put the seeds in a small bowl of water.

Place the squash cut-side down in an oiled baking pan. Bake 30-40 minutes or until soft. Leave the oven on.

While it is baking, remove all the stringy bits of the squash from the seeds and rinse them clean. Place in a small saucepan with a cup of filtered water and 2-3 t. of sea salt. Bring to a boil, then simmer for 10 minutes. Drain.

Rinse and drain the quinoa, then add 1 C. (250 ml) water or vegetable broth (add 1/2 t. (5 g) miso if using water). Bring to a boil, then turn down and simmer for 15 minutes on low. Turn off and let sit, then fluff with a fork.

Chop the chard and place in a large bowl. Core the persimmons and chop into a 1/2” dice. Add to the bowl. Mince the sage leaves. Add the pine nuts, cooked quinoa, cheese, spices, and stir to mix.
When the squash is cooked, put the baking pan on your work counter (on a towel or hot pads) and flip the squash right-side up. Using a fork to hold it steady, scoop out the cooked squash with a grapefruit spoon, adding it to your filling bowl. Be careful not to poke through the skin. Leave about 1/2 inch of flesh inside.

Mix the squash evenly into the filling, then taste and adjust seasoning if needed. Pack it into a rounded 1 cup measure and invert it into the squash halves. You will have nearly two cups of filling per half. Put the squash seeds in one corner of the pan, adding a small amount of olive oil and some smoked paprika. Stir to coat the seeds.

Bake for 30-45 minutes until the filling is hot and the cheese is melted. Top with the toasted seeds and a drizzle of garlic olive oil. Cut each half in half to serve four as a main dish, or in eighths as a side.

Bruschetta-Stuffed Mushrooms

Courtesy Spark Recipes

Ingredients

2 portabella mushrooms (or 6 baby portabella mushrooms)
1 shallot, diced
1/4 C red pepper, diced
1/4 C zucchini, diced
2 C baby spinach, stems removed
1 clove garlic, smashed
2 T flax seed meal
1 T olive oil
1 T balsamic vinegar
1/2 Roma tomato, sliced
1 oz mozzarella cheese
2 t Parmesan cheese, shredded

Directions

Using a spoon, remove the stems and gills from the mushrooms, which are the dark ridges on the underside of the mushroom. Preheat the oven to 450 degrees. Heat the olive oil in a skillet set over a medium flame. Add the shallot, red pepper, zucchini and saute for 1 minute. Add the cleaned and trimmed spinach and cook until tender, about 2-3 minutes. Spray the bottom of each mushroom with nonstick cooking spray and place on a baking sheet pan. Place in the oven for 1-2 minutes just to heat the mushrooms. Rub each mushroom with the smashed garlic. Sprinkle with the flax seed meal. Divide the vegetable mixture between the two mushrooms, then top with tomato and cheese. Bake for 6 minutes or until cheese is melted and bubbly. Drizzle vinegar over cooked mushrooms before serving.

Caprese  Grilled Chicken

Courtesy addapinch.com

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 6

What You'll Need

• 6 grilled boneless, skinless chicken breasts
• 1/4 cup balsamic vinegar
• 1 tablespoon butter
• 6 slices mozzarella cheese
• 6 slices tomato
• 6 large basil leaves

Directions:

1. Prepare chicken on the grill. As chicken is cooking, pour balsamic vinegar into sauce pan or skillet and cook until reduced by half. Add in butter and stir with a flat whisk until completely combined. Set aside.
2. Top chicken with mozzarella cheese, basil leaf, and then tomato slice.
3. Drizzle with balsamic reduction and serve warm.

I hope this becomes one of your favorites too! I would love to hear how you liked it!