Apple and Butternut Squash Hash

Apple Butternut Squash Hash

 

My life as a law student changed in the last few days. The reason for the lack of posts was due to a lack of cooking. This lack of cooking was due to the fact that I’ve been in trial. I wasn’t on trial for myself, but I was acting as the defense attorney. I was being supervised the entire time, but the trial was mine. It was my strategy, it was my questions, it was my opening and closing. I ended up not winning, my client was found guilty, but I truly feel that was because the law just wasn’t really on my side in this case.

While I wasn’t happy that I lost, it was a great experience. I’ve been pretty useless for the last week. I haven’t stayed caught up in my classes. I haven’t been cleaning my house. I haven’t cooked dinner or made lunch. All I’ve been doing is prepping.

I don’t even know how I’m going to make my life function when my trials are more than two days long. 🙂
Just kidding. I loved the whole thing and not cooking for a week was so worth it.

This is the first meal I’ve made since I took my trial hiatus. It was a great breakfast. I love the combination of apples and butternut squash.

Apple and Butternut Squash Hash
(source)

Ingredients
1/2 butternut squash, skin removed, seeds removed, and shredded
1 apple, seeds removed and shredded
1/2 lb mild Italian sausage
2 strips bacon, diced
1/4 yellow onion, diced
1 clove garlic, minced
1/4 tsp dried basil
salt and pepper, to taste

Directions

1. Shred the butternut squash and the apple in a food processor with the grater attachment.

2. In a cast iron skillet cook the bacon pieces. Flip the bacon several times and cook until the bacon is crispy. Remove and set aside.

3. In the bacon grease cook the onions and garlic. Cook until the onions are translucent.

4. Add the sausage to the skillet. Break up with a wooden spoon. When the sausage is half way cooked add the shredded apples and butternut squash. Add the basil, salt, and pepper and mix around. Cook for about 3 minutes.

5. Cover the skillet and lower the heat. Cook for about 10 minutes, stirring occasionally. If after 10 minutes the squash isn’t tender, cook for 10 more.

6. Add the bacon squash mixture.

* serves 2-3
* shared with Foodie Friends Friday, Foodie Friday, & Weekend Potluck

Breakfast Casserole

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I love dishes that are a hodgepodge of leftover food in the refrigerator that needs to be used. This hodgepodge developed itself into a breakfast. I made use of the eggs, potato, cauliflower, and hot dogs that were crowding my fridge. This is a super easy dish and is going to become a staple weekend morning breakfast in my house.

Breakfast Casserole

Ingredients
2 red potatoes, cut into pieces
1/2 head cauliflower, cut into small florets
2 hot dogs, sliced
3 eggs
1/2 cup cheddar cheese, shredded
1 tbsp garlic powder
1 tbsp minced dried onions
ground black pepper, to taste
vegetable oil, as needed

Directions

1. Preheat oven to 350. Heat vegetable oil in a skillet. Once hot add the potatoes and cook for 10 minutes, until they begin to soften. Add the cauliflower and hot dogs and cook for 5 more minutes.

2. Whisk together the eggs, cheese, garlic powder, minced onion flakes, and pepper in a bowl.

3. In a baking dish mix together the eggs with the potato, cauliflower, and hot dogs.

4. Bake for 20 minutes.

* serves 3
* shared with Mix It Up Monday & Mealtime Monday

Sesame-Crusted Fried Chicken

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I love Asian-inspired food. While I love going out and having Chinese, Japanese, Thai, etc. etc., I also really like making dishes that are vaguely Asian, but obviously not traditionally using the ingredients. This particular dinner made perfect use of my cast iron skillet which I received for my birthday back in December. I almost forgot I had it and I almost cooked the chicken in the stainless steal skillets I use, but I am so happy I remembered I owned cast iron. Seriously, I doubt my chicken could have gotten so crispy and brown while not sticking if I had made it in anything else.

What are your favorite ways to use your cast iron?
What recipes do you rely on your cast iron when making?

Sesame-Crusted Fried Chicken
(source)

Ingredients
1 egg white
1 tbsp sesame seeds
3/4 cup bread crumbs
1 lb chicken breasts, cut into strips
salt and pepper, to taste
3 tbsp sesame oil, divided
1/4 cup soy sauce
2 tbsp apple cider vinegar
1 clove garlic, minced
pinch of red pepper flakes
1/2 tsp ground ginger

Directions

1. Put the egg white in a shallow dish. In another shallow dish combine the sesame seeds with the bread crumbs.

2. Pat your chicken dry. Season with salt and pepper. Dip in the egg yolk and then dredge in the bread crumbs.

3. Heat 2 tbsp of sesame oil in a cast iron skillet. Once hot add the chicken and cook for 4 minutes per side.

4. Once the chicken is cooked, remove from the skillet and keep warm. Whisk together 1 tbsp sesame oil, soy sauce, vinegar, garlic, red pepper flakes, and ground ginger in a small bowl. Pour the sauce over the chicken pieces.

* serves 4
* shared with See Ya In The Gumbo

Slow Cooker Lentil Cauliflower Stew

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This week’s slow cooker meal was another lentil dish. I’ve been going through a lentil thing lately. I’ve been using them a whole lot. This stew has lasted multiple days. I made it on Tuesday and I’ve had a bowl everyday since then. Tomorrow will be the day I kill the last of it.

I have a lot of problems with beans typically. I can’t eat black beans, white beans, and kidney beans among others because I get such bad stomach cramps from the gas that beans gas. You know that old song, “Beans beans they’re good for your heart, the more you eat, the more you fart?” Yeah.. I get so much gas that I feel like a hot air balloon. The point of my story about gas is that lentils don’t do that for me.

Slow Cooker Lentil Cauliflower Stew
(source)

Ingredients
16 oz dried lentils
1 tbsp olive oil
1 large onion, diced
2 cloves garlic, minced
1 lb cauliflower, chopped into small florets
2 leeks, chopped
2 large carrots, chopped
3 celery stalks, chopped
2 bay leaves
1 tsp dried thyme
2 tsp salt
1 tsp ground cumin
1/2 tsp cayenne pepper
1/4 tsp ground black pepper
8 cups vegetable broth
2 15-oz cans petite diced tomatoes
cheddar cheese, shredded to taste

Directions

1. Heat the oil in a skillet over medium heat.  Saute the onions for 4 minutes. Add the garlic and saute for an additional minute.

2. Pour the softened onions and garlic into the slow cooker. Add the rest of the ingredients as well (except for the cheese.)

3. Cover the slow cooker and cook for 8 hours on low.

4. When the stew is done, serve and sprinkle cheddar cheese on top.

* serves 12
* shared with Souper Sunday at Kahakai Kitchen and Weekend Cooking

Pantry Party February 2013 Announcement

pantry

Welcome to a round up featuring recipes you cook with ingredients found in your pantry. On the 1st of each month (well, this post is going up early because I got excited) I’ll announce the pantry party challenge of the month.  All you need to do is cook something based on the theme with at least one ingredient found in your pantry. Have some pasta? Some jelly? Some sauce? Flour? Sugar? Canned foods? We all have stuff pushed in our pantries that get forgotten about, so now is the time to make use of these otherwise forgotten foods.

On the 29th 27th of each month I will post the round-up, with all the recipes and links to your blogs showcasing your contribution to the party.

I hope you’ll join me and explore your pantries!

How to Participate:

1. Visit The Law Student’s Cookbook on the 1st of each month to find out the Pantry Challenge Theme of the month.

2. Cook up something delicious based on the theme for the month with at least one ingredient found in your pantry.

3. Post the recipe on your blog. You can submit more than one recipe in a month if you wish, but all recipes must be current. If you don’t have a blog, you can still participate! Just send me an email with a write-up of your recipe, a picture, and any other information. I’ll make a post with recipes from readers who participated.

4. You must link to the announcement post for the given month in your blog post. If you wish, you can also use the graphic above in your post or sidebar (which you can find here.)

5. Email your recipes to elizabeth@crabtech.net no later than the 28th 26th of each month. In the email include:

* Your name
* Your blog name
* Permalink to the blog post
* A photo of your recipe or permission to pull one from the post

6. On the 29th 27th of each month visit The Law Student’s Cookbook for the recipe round up!

The theme for February is NOODLES.
Make a dish featuring noodles using something  found in your pantry!
You should have at least one ingredient BESIDES the noodles that is from your pantry!

Side Note: The month of February has different timing since the month is short. Entries must be received by the 26th and the round up will be posted on the 27th.