Im looking for a yuummy yet easy vegetarian dish to make for dinner. Any suggestions?!
I have a large butternut squash if you happen to know any recipies i could use that with!.Www@FoodAQ@Com
Answers:
How funny! I'm just cooking one for my kids' dinner later!!
They'll be having butternut squash and carrot tricolore fusilli pasta bake!. I'm microwaving the chopped carrots and squash for about 10 mins on high) and then I'll make a roux and blend the veg with the sauce and add some cubes of cheese (no need to grate if you use a wizzer)!. Then I'll mix the pasta with the ''cheese'' sauce with the past and bake for about 20 mins!.
They also like some 'hot dogs' with this (veggie ones from e!.g!. Tescos or Sainsbury's) and I'll serve it with some wholemeal triangle toast!. They love it!.Www@FoodAQ@Com
They'll be having butternut squash and carrot tricolore fusilli pasta bake!. I'm microwaving the chopped carrots and squash for about 10 mins on high) and then I'll make a roux and blend the veg with the sauce and add some cubes of cheese (no need to grate if you use a wizzer)!. Then I'll mix the pasta with the ''cheese'' sauce with the past and bake for about 20 mins!.
They also like some 'hot dogs' with this (veggie ones from e!.g!. Tescos or Sainsbury's) and I'll serve it with some wholemeal triangle toast!. They love it!.Www@FoodAQ@Com
Three sisters stew
In Native American mythology, squash, corn, and beans are known as of the "three sisters!." These are the very crops, along with garden vegetables, that the harvest festival of Thanksgiving is meant to celebrate!
1 small sugar pumpkin or 1 large butternut or carnival squash (about 2 pounds)
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 medium green or red bell pepper, cut into short, narrow strips
14- to 16-ounce can diced tomatoes, with liquid
2 cups cooked or canned pinto beans
2 cups corn kernels (from 2 large or 3 medium ears)
1 cup homemade or canned vegetable stock, or water
1 or 2 small fresh hot chiles, seeded and minced
1 teaspoon each: ground cumin, dried oregano
Salt and freshly ground black pepper
3 to 4 tablespoons minced fresh cilantro
Preheat the oven to 400 degrees!.
Cut the pumpkin or squash in half lengthwise and remove the seeds and fibers!. Cover with aluminum foil and place the halves, cut side up, in a foil-lined shallow baking pan!. Bake for 40 to 50 minutes, or until easily pierced with a knife but still firm (if using squash, prepare the same way)!. When cool enough to handle, scoop out the pulp, and cut into large dice!. Set aside until needed!.
Heat the oil in a soup pot!. Add the onion and sauté over medium-low heat until translucent!. Add the garlic and continue to sauté until the onion is golden!.
Add the pumpkin and all the remaining ingredients except the last 2 and bring to a simmer!. Simmer gently, covered, until all the vegetables are tender, about 20 to 25 minutes!. Season to taste with salt and pepper!.
If time allows, let the stew stand for 1 to 2 hours before serving, then heat through as needed!. Just before serving, stir in the cilantro!. The stew should be thick and very moist but not soupy; add additional stock or water if needed!. Serve in shallow bowls!.Www@FoodAQ@Com
In Native American mythology, squash, corn, and beans are known as of the "three sisters!." These are the very crops, along with garden vegetables, that the harvest festival of Thanksgiving is meant to celebrate!
1 small sugar pumpkin or 1 large butternut or carnival squash (about 2 pounds)
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 medium green or red bell pepper, cut into short, narrow strips
14- to 16-ounce can diced tomatoes, with liquid
2 cups cooked or canned pinto beans
2 cups corn kernels (from 2 large or 3 medium ears)
1 cup homemade or canned vegetable stock, or water
1 or 2 small fresh hot chiles, seeded and minced
1 teaspoon each: ground cumin, dried oregano
Salt and freshly ground black pepper
3 to 4 tablespoons minced fresh cilantro
Preheat the oven to 400 degrees!.
Cut the pumpkin or squash in half lengthwise and remove the seeds and fibers!. Cover with aluminum foil and place the halves, cut side up, in a foil-lined shallow baking pan!. Bake for 40 to 50 minutes, or until easily pierced with a knife but still firm (if using squash, prepare the same way)!. When cool enough to handle, scoop out the pulp, and cut into large dice!. Set aside until needed!.
Heat the oil in a soup pot!. Add the onion and sauté over medium-low heat until translucent!. Add the garlic and continue to sauté until the onion is golden!.
Add the pumpkin and all the remaining ingredients except the last 2 and bring to a simmer!. Simmer gently, covered, until all the vegetables are tender, about 20 to 25 minutes!. Season to taste with salt and pepper!.
If time allows, let the stew stand for 1 to 2 hours before serving, then heat through as needed!. Just before serving, stir in the cilantro!. The stew should be thick and very moist but not soupy; add additional stock or water if needed!. Serve in shallow bowls!.Www@FoodAQ@Com
I use butternut in various ways!.
1) Cooked in a little boiling water, mashed and mixed with butter, cinnamon and sugar
2) Butternut soup!.!.!. Simply peel and chop up the butternut and let it simmer until it is almost reduced to a soup!. Add salt and pepper to taste
3) Stuffed butternut!. Cut butternut in two halves, de-pip it and stuff it with other veg of your choice!. Bake in oven until done!. serve hot as a starter or as a side item!.
4) Simply add squares of butternut to any stir fry veg dish!.!.!.
5) Cut butternut in to slices and fry in hot oil until done!. Serve as a side item!.
6) Lastly Grate raw butternut and add an egg and flour and baking powder and milk to become a thick batter!. Scoop spoonfuls in to hot oil and make fritters that way!.Www@FoodAQ@Com
1) Cooked in a little boiling water, mashed and mixed with butter, cinnamon and sugar
2) Butternut soup!.!.!. Simply peel and chop up the butternut and let it simmer until it is almost reduced to a soup!. Add salt and pepper to taste
3) Stuffed butternut!. Cut butternut in two halves, de-pip it and stuff it with other veg of your choice!. Bake in oven until done!. serve hot as a starter or as a side item!.
4) Simply add squares of butternut to any stir fry veg dish!.!.!.
5) Cut butternut in to slices and fry in hot oil until done!. Serve as a side item!.
6) Lastly Grate raw butternut and add an egg and flour and baking powder and milk to become a thick batter!. Scoop spoonfuls in to hot oil and make fritters that way!.Www@FoodAQ@Com
Veggie Chilli
Peel and chop your squash then add a large drained tin of mixed beans in brine some chopped celery a tin of chopped tomatoes & chilli powder to taste simmer untill the squash is tender then add half pint of stock or tomato juice and a handfull of couscous bring back to the boil and then let stand for a few minutes till the couscous fluffs up
Yummy!Www@FoodAQ@Com
Peel and chop your squash then add a large drained tin of mixed beans in brine some chopped celery a tin of chopped tomatoes & chilli powder to taste simmer untill the squash is tender then add half pint of stock or tomato juice and a handfull of couscous bring back to the boil and then let stand for a few minutes till the couscous fluffs up
Yummy!Www@FoodAQ@Com
You could use quorn chicken to make it :)
that may workWww@FoodAQ@Com
that may workWww@FoodAQ@Com