Cooking Hussy


Swiss Chard and Butternut Squash Bulgar March 3, 2009

Filed under: Main Dish,Salad/Side,Vegetarian — cookinghussy @ 9:16 am


It’s still cold outside, so this meal is still a perfect week night dinner. Originally from Heidi at, this recipe added on a bit, based on the recipe found here.  Also, I couldn’t find farro at my little local grocery store, or at Trader Joe’s, so I substituted bulgar instead which seemed to work out well.

  • 2 T. olive oil
  • 1 onion – sliced
  • 1 clove garlic – minced
  • salt
  • 1 bunch swiss chard – washed and cut into 2″ pieces
  • 1/2 C. almonds – chopped coarsely
  • 2 C. butternut squash pieces
  • zest of one lemon
  • 2 C. bulgar
  • 5 C. chicken or vegetable stock (I used 4 cups plus 1 cup water)

In a large pot, cook olive oil, onions and garlic until translucent. Add the butternut squash and cook for about 10 minutes. Add the stock and the bulgar. Cook, stirring often, for 30 minutes or until the squash is cooked through.  Add the zest, swiss chard and almonds. Taste and season with salt and pepper as needed. Remove from heat and serve.

Notes: This was a warm, creamy dinner. It was also great as a lunch the next day on top of a green salad.

Servings: 4-6 main entree servings


Swiss Chard with Red Pepper & Sundried Tomatoes February 26, 2009

Filed under: Salad/Side,Vegetarian — cookinghussy @ 7:22 pm


We got our first box from Fresh Picks today! Instead of doing a CSA this year, I’ve decided to go with Fresh Picks which will deliver us a box of organic, locally grown produce everyweek for the whole year. I’m not totally sure where the produce comes from in the middle of winter, but I’m going to find out. What’s different about this box is that they’ll also throw in eggs, or tofu, or something fun and non produce each week. It’s a box of surprise food every week! Food nerd. Anyway, in the first box we got mustard greens, swiss chard, green onions, cabbage, eggs, carrots and something else I can’t remember. For dinner tonight I made the swiss chard and an egg, along with a bag of mixed grains/couscous I got from Trader Joes and toasted up a slice of almost old bread. Yum.

  • I bunch swiss chard – cleaned well and torn into pieces
  • 2 cloves garlic – diced
  • 6-8 sun dried tomato halves – soaked in hot water and sliced
  • 1/2 red pepper – sliced
  • salt / pepper
  • olive oil

Heat oil in a pan and toss in the garlic, red pepper and sun dried tomatoes. Cook for a couple minutes before tossing in the swiss chard and seasonings. Cook on medium until everything is all wilted. Serve a top the grain or pasta of your choice.

Notes: For us it was kind of a main entree along with the egg, but it’s also a side. Vegetables, so versatile.

Servings: 2 big servings


Parsley and Pepper Quinoa Salad February 11, 2009

Filed under: Salad/Side,Vegetarian — cookinghussy @ 10:18 pm


Okay okay okay. I’m not even going to talk about my blogging absence! It made you sad, I know, but now I’m back and I have a back log of recipes. Prepare yourself!

A couple of my friends make bento box lunches. My friend Emily kept talking about this wonderful pepper and quinoa salad that she made for her lunches and I gave it a try, with the red quinoa I had on hand. Emily forwarded me this recipe she used. It was lovely and makes for healthy lunches that your co-workers are sure to ask about.

  • 1 C. dry quinoa (= about 3 cups of cooked quinoa)
  • 2 C. water (or vegetable broth, which I used)
  • 1 vegetable stock cube (if using water, I didn’t)
  • 1 large red or yellow sweet pepper
  • 2 small hot chili peppers *
  • 1 garlic clove
  • olive oil for cooking
  • 1 large bunch parsley (about 1 1/2 cups chopped and loosely packed into your measuring cup)


  • 2 to 3 T.. lemon juice (start with 2 and add more to your taste)
  • 2 T.. extra virgin olive oil
  • dash soy sauce
  • salt, pepper

“To cook the quinoa: Rinse it briefly under running water, then put into a pot with the 2 cups of water and the vegetable stock cube. Bring to a boil, then put on a lid and lower the heat. Let cook for about 15 minutes until the water is almost all gone. Take off the heat and let rest with the lid on for about 5 minutes. Drain off any excess water (there shouldn’t be much at all) by putting the quinoa in a sieve or colander and shaking. Put into a bowl to cool down.

In the meantime, chop up the sweet peppers; de-seed and chop up the chili pepper*. Finely chop the garlic clove. Sauté the vegetables with olive oil and a sprinkling of salt, until the vegetables are limp. Take off the heat.

Chop the parsley up finely.

Combine the dressing ingredients and mix in well with the quinoa. Add the cooked vegetables. Add the parsley (you should add it when the quinoa is not hot any more, to preserve the bright green color) and mix well.

Taste, and add a little more salt, pepper or lemon juice as you see fit.”

Notes: * I did not have peppers so didn’t add them! This was a great dish to make on Sunday and enjoy for lunch during the week, along with some other things, which you will see soon.

Servings: 4 servings


Wild Rice and Corn Casserole January 8, 2009

Filed under: Salad/Side,Vegetarian — cookinghussy @ 1:32 pm


This was the most complimented dish over Christmas. I think it was somewhat due to low expectations, but upon tasting it, everyone was enjoying it.  It’s a pretty simple dish from The Pioneer Woman and, as is customery with her recipes, is full of butter and heavy cream. It’s why it tastes so good! Mmmm, holidays.corn-and-wild-rice-close

  • 2 C. cooked wild rice
  • 3 to 4 C. fresh corn kernels (scraped off the cob) – I used frozen corn
  • 2 eggs – beaten
  • 1 C. heavy cream
  • 1 to 2 teaspoons kosher salt
  • 6 T. butter
  • 1/2 to 1 cup milk, for thinning

Preheat oven to 350 degrees.

Cook wild rice in chicken broth until almost done. Rice should still have a firm (but not crunchy) bite. Drain rice and allow to cool.
Scrape corn kernels into a large mixing bowl (or let frozen corn thaw). Add in cream, butter, beaten eggs, salt. Stir together. Add in cooled wild rice, stirring gently. Splash in milk so that mixture is stirrable, but not overly juicy.

Bake for 30 to 45 minutes, or until just turning golden brown on top and mixture is somewhat set.

Notes: I’ll definitely make this again next year, but probably not before that. It’s pretty rich but a great, family friendly holiday dish.

Servings: 10+ leftovers


Butternut Squash – Thai Style December 8, 2008

Filed under: Salad/Side,Vegetarian — cookinghussy @ 8:59 pm


Simple, easy and filling. This butternut squash recipe, from Mark Bittman’s How to Cooking Everything: Vegetarian, was a nice entree but is probablly better served as a side. I think we had this along with a fresh green salad and maybe warm bread or wraps. It’s been a few weeks!

  • 3 T. corn/grapeseed or peanut oil (not olive oil)
  • 1 T. minced garlic
  • 1 minced fresh chili (jalapeno)
  • 1 T. ginger – peeled and grated
  • 1 1/2 pounds butternut squash
  • 1 C. coconut milk
  • cilantro

Saute the garlic, ginger and chili in the oil in a deep skillet. After a few minutes, add the squash and coconut milk. Bring to a boil, cover and turn heat down to low. Cook, stirring a few times, until squash is tender, about 15 minutes.

Uncover the pan and raise the heat to medium-high. Cook until all the liquid is evaporated and the squash begins to brown, about 5-10 minutes. Serve with fresh cilantro.

Notes: The great thing about many of Mark Bittman’s recipes is that he offers variations. The basic recipe is called Butternut Squash, Braised and Glazed but he offers 6 different variations! (with soy, with pesto, coconut milk and curry, thai style, cream and walnut, saffron and almonds)

Servings: 4


Pear, Blue Cheese, and Walnut Salad with Balsamic Vinigarette November 21, 2008

Filed under: Salad/Side,Vegetarian — cookinghussy @ 3:08 pm


This salad was one of the first things I made from Bittman’s new cookbook. I love that the book just gives me new, basic ideas, like the fruit, nut, cheese salad. There is also a list of different varieties. I get bored with my green salads loaded with raw vegetables. This was a nice reminder after getting stuck in a rut.  I also made the balsamic vinegarette, which is just so easy and simple and doesn’t have any of that crap that’s in the store dressings (although I still buy and use those…)

  • mixed greens
  • ripe pear
  • blue cheese – crumbled
  • walnuts

Just plate the greens and toss on the pear, blue cheese and walnuts. Top with your favorite vinegarette and enjoy with a side of fresh bread.

Notes: I ate this kind of salad for a week after this. So. Good.

Servings: As many as you want to make. Duh.


Cheesy Potato Spoon Bread November 11, 2008

Filed under: Salad/Side,Vegetarian — cookinghussy @ 10:18 am


Cheesy potato spoon bread. This title is an acurate description of this creation.  I’ve had this recipe from sitting in my recipe list for ages, waiting for a decadent holiday meal. Let me just say that this is a messing dish, that uses up pots and bowls and electric mixers and oh my gosh I did so many dishes. Was it worth it? I *think* so. Actually, I’m not sure. It was good, but the amount of prep work and the amount of cheese within was maybe a bit too much for me to want to make this again. I’m going to copy and paste Heidi’s recipe since it’s so detailed and I followed it pretty closely. This can be made in individual ramikins, but I didn’t have enough so I used a big pan.

4 cups leftover mashed potatoes
1 cup all-purpose flour
3T butter
1/2 teaspoon onion powder
salt to taste
1/2 teaspoon ground white pepper
1/2 teaspoon cayenne pepper
4 large eggs, beaten
1/4 cup minced parsley
6 oz. Pepper Jack Cheese, shredded
8 ounces fat-free cream cheese, softened

1. Preheat oven to 425F. Generously butter  2-qt. souffle dish or casserole.

2. If using cold mashed potatoes, warm in large nonstick skillet or saucepan over medium heat until very hot, stirring frequently to prevent scorching.

3. Meanwhile, bring 1 cup water to a boil. Put flour, margarine, onion powder, salt, pepper and cayenne pepper in mixing bowl, and pour boiling water over mixture. Using electric mixer on low, beat for 1 minute, and add very hot mashed potatoes. Beat again well. Add eggs, and beat again, until thoroughly combined. Set aside to cool slightly.

4. Mix parsley, shredded cheese and cream cheese in mixing bowl. Put 4 cups into prepared casserole. Make a well in center, and spoon in parsley-cheese filling. Top with remaining potato mixture.

5. Bake 50 minutes. Let cool 15 minutes before serving. Garnish with sprigs of parsley if desired.

Notes: This was just… so much! So much cheese. It was good, I swear, but… you know. Cheesy.

Servings: 8 + leftovers