Cooking Hussy


Butternut Squash Salad with Tahini Dressing October 29, 2008

Filed under: Salad/Side,Vegetarian — cookinghussy @ 8:34 am

This recipe has been sitting on my list for over a year. I’ve just been waiting, patiently, for a butternut squash through my CSA. Last week, I got one. It was huge. I sliced it up, roasted it and used have in this and half in a soup recipe.  Thank you, Orangette, for this beautiful, very filling, warm fall salad.

  • 1 medium butternut squash (about 2 to 2 ½ lb.) – peeled, seeded, and cut into 1 ½-inch pieces
  • 1 garlic clove – diced
  • 2 T. olive oil
  • Salt
  • One 15-ounce can chickpeas – drained and rinsed
  • ¼ of a medium red onion – finely chopped (oops! I forgot this, but you should remember it!)
  • ¼ C. coarsely chopped cilantro leaves

Tahini Dressing

  • 1 garlic clove – finely minced with a pinch of salt
  • 3 +T. lemon juice
  • 3 T. well-stirred tahini
  • 2 T. water
  • 2 T. olive oil – plus more to taste

Start by roasting your squash at 425 for about 20 minutes. Before going into the oven, mix it with the oil, garlic and salt and pepper and spread it out on a big cookie sheet to roast.

In a bowl, mix together the lemon juice, water, tahini, garlic, and olive oil. Taste it and add more water, lemon juice or oil as needed.

Mix the salad together in a large bowl with the garbanzo beans, onions, slightly cooked down squash and about half the dressing. Season with salt and pepper to taste. Plate and drizzle with a little dressing. Enjoy warm or cold.

Notes: The dressing was a lovely nutty flavor and went very well with the squash. Great for lunch leftovers!

Servings: 4 servings


Slurptastic Curried Noodle Soup October 27, 2008

Filed under: Soup/Stew,Vegetarian — cookinghussy @ 11:03 am

On our drive home from Iowa last night, it started to sleet. Meaning, it would have been snow if it were just a little bit colder.  SNOW. In October. It’s time for slurp-tastic curried noodle soup from This soup is so warm and comforting, smooth and flavorful.  Enjoyed with some crunchy buttered garlic bread and it’s a fabulous fall meal.  I’m keeping my eyes peeled for some spinach pasta, but I didn’t have any so use regular wheat pasta instead.

  • 4 ounces whole wheat angel hair pasta
  • 1 C. coconut milk
  • 1 T. green or yellow curry paste
  • 1 1/2 C. vegetable broth
  • pinch of salt (more depending on your broth)
  • 6 ounces tofu – cut into small cubes or pieces
  • 1 cup broccoli florets
  • 1/3 C.cilantro – chopped
  • 1/4 C. basil – chopped just before using
  • pinch of crushed red chili peppers

Bring a pot of water to boil, ad some salt and cook the pasta as directed on packaging. Drain and set aside.

In a big soup pot, heat 1/4 cup of cocounut milk and mix in the curry paste well. Add the rest of the curry paste once smooth, along with the broth. Bring to a boil and reduce heat. Mix in the tofu and broccoli. Taste to see if you need to add more curry paste or salt.

Just before serving mix in the herbs. Place a helping of noodles in a bowl and top with soup. Serve with a pinch of pepper flakes.

Notes: This basic flavor of curry, coconut milke and broth is just so delicious to me. I could leave out the noodles and just add in more broccoli and maybe some spinach. Way better for keeping the blood sugar level and just as good. Next time!

Servings: 4 bowls of soup with noodles + some left over noodles


Delicata Squash and Celery Root Mash October 24, 2008

Filed under: Salad/Side,Vegetarian — cookinghussy @ 9:45 am

Delicata Squash. I got two of these new-to-me squash a few weeks ago and went about finding a recipe. I also had a big, ugly looking celery root waiting for me. All I know about celery root is that they are ugly, but when mixed with mashed potatoes, are delightful. I came across this puree recipe on The Wednesday Chef and it perfectly matched what I had on hand. I ate this as a side dish for several dinners and lunches. The flavor was just beautiful with the mix of sweet squash and the flavor of celery.

  • 2 delicata squash
  • 1 celery root – peeled and diced
  • 2 cloves garlic – diced
  • 1/2 c. cream (I used half and half)
  • Salt and Pepper

Carefully cut both squash in half and scrap out the pulp and seeds. Drizzle some olive oil on top of each one. Roast at 375 on a cookie sheet for about 40 minutes. Pull out and let cool before scrapping out the inside. Make sure to taste it, it’s good.

While the squash is roasting, boil the celery root until it’s soft. This takes about 30 minutes. I have to tell you that I cheated and microwaved mine in a bowl of water for about 5-10 minutes. In a pot on the stove, heat up the cream with the garlic until just warm.

In a mixing bowl, mash the squash, celery root, warm cream and salt and pepper. I used a potato masher because I didn’t want to dirty the food processor. What I made was more mash than puree. I didn’t mind the texture at all.

Notes: A really great flavor. This would make a perfect side dish for the holidays and is something a little different and not too unhealthy.

Servings: 5 – 6 side dishes


Fennel and Chicken Soup October 23, 2008

Filed under: Main Dish,Soup/Stew — cookinghussy @ 9:46 am

Uh oh. We remembered. Chris and I remembered how much we love soup and stew in the fall and winter.  After getting home from the gym on a work day, I really don’t have much effort to make something elaborate. What isn’t elaborate (most of the time) is soup. There may be a little bit of sauteing of vegetables first, but in the end you just throw everything into the pot and let it heat and mix all together! And there are always leftovers for lunch or dinner the next day. Thanks to The Kitchen Sink’s blog for this hearty and delicious soup.

  • 2 c. fennel – chopped
  • 4 slices bacon – chopped (They don’t sell pancetta at Harvestime.)
  • 1 28 ounce can chopped tomatoes
  • 1 can chicken broth
  • 1 15 ounce can cannellini beans
  • 1 1/2 c. roasted chicken – shredded (I used a rotisserie chicken and used the leftovers for salads through the week)
  • 1/2 t. red pepper flakes
  • 1/2 t. paprika
  • 1 bunch basil – chopped

Saute fennel and bacon in a big soup pot on medium high heat until the bacon starts to brown, about 5 minutes. Add tomatoes with liquid and reduce heat. Simmer for 8 minutes. Mix in broth, chicken, beans (drained and rinsed!), seasonings and a little extra water. The canned broth is flavorful enough that diluting won’t hurt it, and my soup needed more liquid. Cook for about 5 minutes and then add in the basil. Season with salt and pepper and serve with toasted pita.

Notes: Excellent. Lovely. Warm with a little kick from the pepper flakes. So very filing with chicken and beans. And there is BACON in this soup.

Servings: 6 servings


Goat Cheese, Prosciutto, Tomato Panini October 21, 2008

Filed under: Main Dish — cookinghussy @ 8:35 am

How about an easy, simple recipe for a delicious panini. I made these sandwiches to go along with a pot of french onion soup, minus the bread and cheese on top. It was a good combination. Warm soup and warm sandwich. Yum. But really, this sandwich isn’t healthy. Not a healthy creation! It is tasty. Try it.

  • whole wheat bread
  • goat cheese
  • prosciutto
  • fresh tomato – sliced
  • butter

Heat the panini pan and press. Spread a little bit of goat cheese on one slice of bread (I crumbled more than spread). Top with one or two slices of prosciutto, then top with sliced tomato. Finally, crumble a little bit more goat cheese on top so there is gooey cheese on both sides. Top with another slice of bread. Butter the panini pan and the press and cook away. Keep an eye on that thing, don’t walk away or it will burn! Enjoy warm.

Notes: Delicious.

Servings: 2 sandwiches


Bean and Squash Mole October 19, 2008

Filed under: Main Dish,Soup/Stew,Vegetarian — cookinghussy @ 8:15 pm

Holy mole was this good! (Yeah, I couldn’t hold that back.) I’ve never made mole before but I’ve seen it made at the Chopping Block. Mole is a mexican sauce that includes chili peppers, ground nuts, spices and chocolate. Chocolate, in soup! I saw’s recipe for bean mole with roasted squash and new I’d have to try it. I adjusted the recipe for what I had or could find.

  • 1 can pinto beans
  • 1 1/2 C. carnival squash
  • 7 – 8 big leaves of kale
  • 1 T. butter
  • 1 onion – diced
  • 3 peppers – diced (I used one jalepeno, and two other spicy peppers from my CSA)
  • 2 cloves garlic – minced
  • 1 can diced tomatoes
  • 2 t. paprika
  • 1 ounce almonds – ground
  • 2 ounces 70% dark chocolate – chopped
  • salt

Cut the squash in half and scoop out the seeds. Slice and lay on a cookie sheet and spray with oil. Roast at 400 degrees for 30 to 40 minutes. Let cool and cut squash into bite sized pieces. I did this a day before I made the mole.

In a large pot, melt the butter. Toss in the onion and peppers and saute for 20 minutes. Add the garlic for a few minutes more before adding in the tomatoes and paprika. Cook for about 15 minutes before adding the beans, almonds, chocolate, squash, kale and salt. Stir everything together and mix in a bit of water if needed. The recipe then says to bake in the oven for 2 hours, but I just let it simmer for about an hour on the stove top and it seems to work just fine. Serve and enjoy!

Notes: I used the 2 ounces of chocolate, but the chocolate came through a bit more than I liked. Just a tad. Maybe use one square less next time. Very very filling meal!

Servings: 5 – 6 big servings


Spaghetti Squash Fritters October 17, 2008

Filed under: Salad/Side,Vegetarian — cookinghussy @ 9:22 am

Least favorite squash: spaghetti squash. It’s called such because, once cooked, it comes out all stringy, like spaghetti. And then there are all these gross looking recipes that treat it just like spaghetti, just dumping some red sauce on top. And let me tell you, that does not look appetizing to me. So, I searched for a recipe to mask the boring flavor and hide the texture: FRITTERS! This was by far the best recipe I found online, so thanks Too Many Chefs’ blog!

  • 1 spaghetti squash
  • 2 eggs
  • 1/2 C. flour
  • 1 t. pepper
  • 1 1/2 t. ground nutmeg
  • 1 t. salt
  • 1 t. cayenne pepper

Very very carefully, with a good sharp chef’s knife, cut your squash in half. Scoop out the seeds. Roast in the oven at 375 for 45 minutes. Let cool and then use a fork to scrap the cooked squash out. It will naturally shred.

In a bowl, beat the eggs and then mix in the seasonings. Add the squash and then the flour and mix all together.

In a large skillet, heat a bit of vegetable oil (don’t waste your nice olive oil on this!). Scoop up the squash mixture and plop down into the hot oil. Fritter sized. Fry about 1minute for each side and then place on a paper towel. Consume when done.

Notes: Chris thought these smelled like breakfast (due to the nutmeg I’m sure). I thought “wow, looks like I’ll be giving away my spaghetti squash from here on.” These tasted fine, but they aren’t healthy (oil!) and take a bit of time. Spaghetti squash = meh.

Serving: 20ish fritters