yumyumyummers

Archive for the ‘roasting’ Category

acorn squash risotto

In culinary experiments, dinner, easy weeknight meals, ethnic food, leftovers, roasting, side dishes, vegetarian on 04.01.12 at 9:55 am

risotto. acorn squash. cheese. these are a few of my favorite things.

another one of my fave things is looking for some culinary inspiration… whether it’s a new ingredient, a new (to me) cooking technique, or a fantastic recipe posted by one of my fellow foodie bloggers. in this case, i was lucky enough to stumble upon two fabulous posts from two fabulous bloggers — the faux martha & lauren’s latest. and this was the culinary inspiration for today’s post.

on another note, i’ve been MIA on the blog for the past few weeks (thanks for your patience!), but i hope you’ve enjoyed following my tweets @yumyumyummers about my culinary adventures around alberta!

now, back to the risotto…

adapted from the faux martha & lauren’s latest

(tip: the first thing you’ll need to do is roast the acorn squash. however, finding some canned squash puree could work as a shortcut. if you don’t have time to roast. though my preference is fresh squash, since roasting veggies is relatively simple.)

roasted squash:
– preheat oven to 400F
– lightly grease oven-safe baking pan w/ extra-virgin olive oil (evoo) or line w/ cooking parchment paper
– place 2 acorn squash (halved, seeded, lightly greased w/ evoo) in baking pan (squash side down)
– roast in oven for approx 40-45min at 400F
– remove from oven and allow to cool before handling squash

the rice:
combine the following ingredients in large saucepan and bring to a boil:
– 1.5 cups organic arborio rice
– 3 cups water

– once boiling, reduce heat to medium & simmer for 10-12min.
– stir ingredients until water is absorbed and rice turns into a creamy consistency.

Read the rest of this entry »

roasted eggplant dip

In appetizers, culinary experiments, gluten-free, roasting, snacks, tapas, vegetarian on 02.06.12 at 7:02 pm

looking for a simple & healthy afternoon snack? look no further…

all you need is fresh eggplant, plain greek yogurt and some basic pantry staples to whip up this simple roasted veggie dip. perfect with blue-corn tortilla chips — or, if you’re really on a health kick — carrot sticks or sliced bell peppers. yummers.

pre-heat oven to 375F

prep the eggplant:
in a large prep bowl, toss the following ingredients together until combined well:
– 1 large eggplant (sliced into half-moons)
– drizzle extra-virgin olive oil
– dash of sea salt
– season w/ ground black peppercorns

roast the eggplant:
– add eggplant chunks in an oven-safe roasting pan lined with cooking parchment paper
– season w/ ground black peppercorns
– roast eggplant chunks for approx 15min at 375F
– remove eggplant from oven and set aside to cool for a few minutes before blending

Read the rest of this entry »

spiced bison & beet salad

In appetizers, brunch, culinary experiments, dinner, easy weeknight meals, leftovers, lunch, roasting, side dishes on 11.26.11 at 1:22 pm

back in the salad again… well, sort of. ;)

bison & beets in a salad, you ask? perhaps a bit of an unlikely combo, but somehow it just worked. and besides, i had to do something fun with the leftover roasted beets from this previous yumyumyummers recipe. oh, and the fabulous montreal steak spice that i picked up from spice station on my culinary travels out east.

montreal steak spice is a blend of pepper, salt, coriander, dill, mustard seeds, dehydrated garlic and onions, red pepper flakes, rosemary, thyme, paprika and caraway seeds. montreal steak spice is typically used as a rub for steaks… why not bison, too? oh yes.

en papillote (french for ‘in parchment’) is a cooking technique where you bake food in a folded parchment paper bag (placed in a baking dish) and essentially steam the ingredients to lock-in the juicy flavours. although some may think it’s fancy-schmancy, it’s quite a simple way to prepare fish, poultry, lamb and bison, too! check it out…

– pre-heat oven to 400F

the bison:
– 500g organic bison (wrapped in kitchen twine)
– lightly drizzle red wine over the bison (i used some leftover zinfandel in this recipe.)
– season w/ 1 tsp montreal steak spice

Read the rest of this entry »

%d bloggers like this: