Although I couldn't wait for the halloumi to brown (I was too hungry!), it was still very moreish. Now what to do with the rest of the bag of quinoa??? Ps) The title of this post is what the Incas called quinoa. A little fact for you :)
Showing posts with label butternut squash. Show all posts
Showing posts with label butternut squash. Show all posts
Friday, 2 July 2010
The mother of all grains
A list of 12 things you should know about quinoa got me thinking about that bag of quinoa lurking at the back of the cupboard, hidden behind the rice & pasta. So today I roasted some baby potatoes, butternut squash, red onion, red pepper & cherry tomatoes, having been drizzled with oil, paprika & chili powder. Into cooked quinoa I added sweetcorn and fresh mint. And all topped with some delicious & chewy grilled halloumi.
Although I couldn't wait for the halloumi to brown (I was too hungry!), it was still very moreish. Now what to do with the rest of the bag of quinoa???
Ps) The title of this post is what the Incas called quinoa. A little fact for you :)
Although I couldn't wait for the halloumi to brown (I was too hungry!), it was still very moreish. Now what to do with the rest of the bag of quinoa??? Ps) The title of this post is what the Incas called quinoa. A little fact for you :)
Saturday, 7 November 2009
Butter bean stuffed Butternut squash
Brrrrr... It's chilly here in Glasgow and this demands cosy warm food!
I love butter beans almost as much as I love butternut squash, here is a creation of mine combining them both, resulting in autumn-tastic food.
Ingredients:
Meanwhile, chop the onion and gently brown in a little oil in a large pan. Then add the uncooked rice, stir, add the vegetable stock and the harissa paste. Cover, after about 5mins add the broccoli florets (chopped into small pieces). Cover until the rice is cooked and the stock absorbed.
Then take the rice mixture off the heat, add the butter beans and some coriander. Take the butternut squash out of the oven (carefully please - the water surrounding it will be very hot!), transfer the squash halves on to a baking tray, flesh side up. Using a spoon scoop out some of the flesh, to create hollows, adding this flesh to the rice mixture.
Now add the goat's cheese to rice mixture and give it a good stir.
Spoon this mixture into the butternut squash hollows, and top with a little black pepper. Put this under a medium grill for about 5mins & then serve.
The sweetness of the squash, combined with the creamy taste of the butter beans & goat's cheese is just delicious!
I love butter beans almost as much as I love butternut squash, here is a creation of mine combining them both, resulting in autumn-tastic food.
Ingredients:- 1 butternut squash
- 1 small onion
- 100g rice (I used basmati)
- about 1 pint of veggie stock (I used a veggie oxo cube)
- 1/2 teaspoon of harissa paste
- a few broccoli florets
- half a tin of butter beans
- black pepper
- handful of fresh coriander
- 50g soft goat's cheese (could use any soft cheese - like philadelphia if you wish)
- a little oil
Meanwhile, chop the onion and gently brown in a little oil in a large pan. Then add the uncooked rice, stir, add the vegetable stock and the harissa paste. Cover, after about 5mins add the broccoli florets (chopped into small pieces). Cover until the rice is cooked and the stock absorbed.
Then take the rice mixture off the heat, add the butter beans and some coriander. Take the butternut squash out of the oven (carefully please - the water surrounding it will be very hot!), transfer the squash halves on to a baking tray, flesh side up. Using a spoon scoop out some of the flesh, to create hollows, adding this flesh to the rice mixture.
Now add the goat's cheese to rice mixture and give it a good stir.
Spoon this mixture into the butternut squash hollows, and top with a little black pepper. Put this under a medium grill for about 5mins & then serve.
The sweetness of the squash, combined with the creamy taste of the butter beans & goat's cheese is just delicious!
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