New recipes

Apple-Filled Acorn Squash Rings with Curry Butter

Apple-Filled Acorn Squash Rings with Curry Butter

Ingredients

  • 6 tablespoons (3/4 stick) butter
  • 1 1/2 tablespoons curry powder
  • 2 Granny Smith apples, peeled, cored, diced (about 2 1/3 cups)
  • 8 1-inch-thick unpeeled acorn squash rings (from 2 medium), seeded

Recipe Preparation

  • Melt 1 tablespoon butter in heavy large skillet over medium heat. Add onion and sauté until tender, about 12 minutes. Add 1 tablespoon curry powder; stir 1 minute. Add apples, apple juice, and currants. Sauté until liquid evaporates, about 6 minutes. Season filling to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.

  • Preheat oven to 350°F. Melt 5 tablespoons butter in small skillet over medium heat. Add 1/2 tablespoon curry powder; stir until fragrant, about 1 minute. Transfer curry butter to bowl. Brush 2 large rimmed baking sheets with some curry butter. Arrange squash in single layer on sheets. Sprinkle with salt and pepper. Scoop filling into center of rings. Drizzle remaining curry butter over squash and filling (mostly on squash). Cover with foil.

  • Bake squash rings until squash is tender when pierced with skewer, about 40 minutes. Using spatula, transfer squash rings with filling to plates.

Recipe by Jeanne Thiel Kelley,Reviews Section

Winter csa share – week 5

Welcome to the 5th week of the Pitchfork & Crow Winter CSA!

  • Garlic
  • Red & Yellow Onions
  • Small Leeks – We’ve been lamenting the fact that we got our leeks in too late last year due to a bad compost issue, but the small leeks survived the frost better than the big ones!
  • Rutabaga
  • Carrots
  • German Butterball Potatoes
  • Acorn & Delicata Winter Squash
  • Dried Apples – We grew them, we dried them, we hope you like them!
  • Mixed Dried Beans – Beans are amazing food and fun to grow too. These particular beans are leftovers from our summer pole bean plantings. We ate them as snap beans, we ate them as fresh shelling beans, and now we give you the same varieties as dried beans! Being so fresh, they won’t require a very long soak before cooking up.

Last week I (Carri) was fortunate enough to visit a few other farms including one near Eugene and two south of Roseburg. It was a fabulous opportunity to compare the winter state of other farms with our own place. I came away with a sense of optimism for the upcoming season, and a renewed respect for farmers who have been in this business a lot longer than we have.

Meeting with other farmers, the conversation seems to begin and end with a discussion of the weather. We’ve had a relatively dry winter and this is the time of year we begin to look for windows in the weather for field work. Before the rains of the last few days we were nearly ready to break into a couple of sections for early sowings. It’s probably for the best that we were forced to wait, but hopefully it won’t be too long before another opportunity presents itself.

As mentioned a couple of weeks back, we’ve been deep into planning for the upcoming season. Our basic plan has been outlined, the leftover seeds from last season have been inventoried, and the seed orders have been made. Although our bank account has been drained for the moment, we’re now beginning to receive the packages of seeds that will make this season possible.

Our seed ordering system is likely more complicated than some other farms. Here are some of the factors we weigh when choosing seeds:

  • What crops are we growing? Anything new? Anything we should cut?
  • What season will each crop perform best in? How many successions will we be growing?
  • What varieties of each crop should we grow? Do we prefer open-pollinated, heirloom, or hybrid seeds for this crop? How did varieties perform in the past? Is a variety better suited to a specific part of the season?
  • Which seed company’s strain should we choose? Do local seed companies have new offerings or are new varieties available?
  • Is organically grown seed available? Has the seed been treated with non-organically approved coatings?
  • How much seed do we need for the year? Can we find the quantity needed for an affordable price?

It takes us a while to make it through the 40ish different crops. This year we’ll be growing around 265 individual varieties of vegetables including many types of popular crops like tomatoes and broccoli and single varieties of other crops like fennel and basil. That’s a lot of diversity on one little farm.

In other fun seedy news, tomorrow the Organic Seed Alliance Conference kicks off over in Corvallis. We’re planning on attending for the day and we’re looking forward to learning a little more about the wide world of seed growing.

Along the theme of seeds, this week we’re giving you two cups of seedy goodness in the share! The dried beans we’re including this week will be tasty cooked up your favorite way (we prefer a little sauteed onion and a ham hock thrown in the crockpot) but dried beans are also bean seeds. You could save a handful and plant them come spring to grow your own pole beans!

Finally, many thanks to all of the folks who have already signed up for the 2014 Summer CSA! We appreciate your early support! If you know you’d like to join us for the Summer CSA and haven’t signed up yet, please fill out the sign-up form on the CSA page to reserve your spot so we can gauge how much word-spreading we should do.

Enjoy the vegetables and we’ll see you in two weeks!

Your farmers,
Jeff Bramlett and Carri Heisler
.

Here are a few recipes to get you inspired:


Recipe Summary

  • 3 acorn squash, halved and seeded
  • 2 tablespoons stick margarine
  • 1 cup chopped onions
  • 3 cups peeled, seeded, and chopped Granny Smith apples
  • ½ cup golden raisins
  • 2 tablespoons light brown sugar
  • 1 teaspoon ground cinnamon
  • 1 ½ cups shredded Cheddar cheese

Preheat an oven to 350 degrees F (175 degrees C). Place the squash onto a baking sheet cut side down. Fill the baking sheet with 1/2 inch of water.

Bake the squash in the preheated oven for 40 minutes. Drain off any water remaining in the baking sheet.

While the squash is baking, melt the margarine in a large skillet over medium heat. Cook the onion and apple in the margarine until the onion has softened and turned translucent, 10 to 15 minutes. Scrape the mixture into a bowl to cool until the squash has finished baking.

Once the squash is done, stir the raisins, brown sugar, cinnamon, and Cheddar cheese into the apple mixture. Turn the squash cut side up on the baking sheet and fill with the apple mixture. Return the squash to the oven bake until the filling is hot and the cheese has melted, about 15 minutes.


22 dried apple rings Recipes

Acorn Squash With Dried Fruit and Granola Compote

Acorn Squash With Dried Fruit and Granola Compote

Steel Cut Oatmeal With Dried Fruit

Steel Cut Oatmeal With Dried Fruit

Glazed Apple Rings

Glazed Apple Rings

Fruited Chicken Ragoût

Fruited Chicken Ragoût

Pecan-Cornbread-Stuffed Pork With Apple-Bourbon Gravy

Pecan-Cornbread-Stuffed Pork With Apple-Bourbon Gravy

Kansas City-style Baby Back Ribs with Onion Rings and Boiled Corn (Emeril Lagasse)

Kansas City-style Baby Back Ribs with Onion Rings and Boiled Corn (Emeril Lagasse)

Slow-Braised Lamb Shanks with Guajillo-Pineapple Sauce, Roasted Vegetables, and Coconut Tamales

Slow-Braised Lamb Shanks with Guajillo-Pineapple Sauce, Roasted Vegetables, and Coconut Tamales

Ensalada Mexicana With Picoso Dressing

Ensalada Mexicana With Picoso Dressing


  • Where we travel.
  • Where we eat.
  • Where we party.
  • What we cook.
  • What movies we see.
  • What concerts we go to.
  • What TV shows we watch.
  • Our thoughts on the life and times of our home city, of which one of us is a lifer and the other a recent but enthusiastic adoptee.

Adam - Zurich, Switzerland: A bit off topic, but maybe you could throw this in at the end of your chat session. My wife and I are moving to the DC area, where would you recommend living for an urban 30-something couple? If you had to choose between Clarendon, Rosslyn or Ballston, which would it be?




Ezra Klein: None of them! I recommend living in DC if you can, particularly the Mt. Pleasant or Columbia Heights area. Petworth is getting better fast, and it's comparatively affordable, and some interesting stuff is happening down in the 5th and K area.


Recipe Summary

  • 1 delicata squash, halved lengthwise and seeded
  • 2 teaspoons olive oil, divided, or as needed
  • 2 apples - peeled, cored and diced
  • ¼ cup diced onion
  • 1 clove garlic, minced
  • ½ teaspoon finely chopped fresh rosemary
  • 1 pinch ground cinnamon, or to taste
  • salt and ground black pepper to taste
  • 2 slices bacon
  • 2 tablespoons goat cheese

Preheat oven to 400 degrees F (200 degrees C).

Brush inside surface of delicata squash halves with about 1 teaspoon olive oil place on a baking sheet.

Bake in the preheated oven until tender when pierced with a fork, about 30 minutes.

Heat remaining 1 teaspoon olive oil in a skillet over medium heat cook and stir apples and onion until onion is translucent, about 5 minutes. Stir garlic, rosemary, and cinnamon into apple mixture season with salt and pepper. Reduce heat to low continue to cook, stirring occasionally, until apples are tender, about 5 minutes.

Place bacon in a skillet and cook over medium-high heat, turning occasionally, until crisp, about 8 minutes. Drain bacon slices on paper towels.

Fill delicata halves with apple mixture crumble bacon and goat cheese over apple mixture.


May 2011 – Goodbye dear Chef!

Sadly, one of our own is leaving. Tara, her husband Trevor, and their new baby boy are all heading to Chicago to set up life closer to family in the midwest. We wish you well in the windy city, but you’ll be missed here in Boston, too!

For Tara’s going-away party, Chefs Club provided all the appetizers and desserts. Here’s what we prepared:

appetizer: kelly – a family favorite – baked gouda with apples. Buy a 7 oz. round of Gouda cheese. Take of the wax and wrap the cheese in 4 crescent roll triangles, making sure that none of the cheese is showing through. Bake in a glass dish. Serve with granny smith apples. It’s a great with the richness of the cheese and the tartness of the apples!

appetizer: sarah – a staple: cheesy baked artichoke dip! This one is always a hit at parties.

Dessert: kim – (not present, but she sent along some delicious brownies!)

Dessert: laura – amazing angel-food cake cupcakes filled with homemade custard and strawberries! decadent AND light at the same time!


Saturday, November 28, 2009

New Favorite Activity




we had leftover homemade chicken noodle soup for lunch with sweet potato biscuits and maple butter then worked it off by playing lots of wii tennis. the kids are unexaustable.



Bibiana - Milano Italian Business Lunch

This is the first review of a multipart (okay, probably only two part as restaurant week does not come so often) series on the restaurant group that owns 701, Rasika, Bardeo, Ardeo, the Oval Room and the Bombay Club. Today, I'm going to focus on Bibiana! Normally, the Kleiner and I have stuck to reviewing things that we do together, but, recently I visited Bibiana for a work lunch (don't get any false ideas please, this was a lucky day) and noticed that it was part of the group that owned Rasika which is where the Kleiner and I will be doing our restaurant week thing )

Bibiana, located at 1100 New York Avenue, is a new Italian restaurant designed in a style the owners describe as "Milano". The colors were all beiges, silvers, blacks, creams and greys and the look was sleek but not too 'shi shi'. The menu included very small anti pasto plates, salads, pastas, and main meals of meats and fishes. I had read multiple reviews of the new restaurant in one of my favorite Washington Post chats with restaurant critic Tom Sietsema exclaiming that Bibiana was either a wonderful expression of Italian cuisine or a place that needed to grow up a bit.

My group shared the artichoke and date, almong ricotta piattis without the pancetta. Both were oozing with flavor and very delicious light starters for a meal. The artichoke was served cool and tasted well-seasoned. The sticky sweet flavor of the dates was cut well with the rich creamy ricotta. IF you want to order these dishes keep in mind that they are very small.

For our main courses, we had the Tagliatelle Alla Bolognese, the Smoked Potato Gnocchi, Brussels Sprouts and Pecorino Paccheri and the Large Rigatoni with Couliflower, Raisins and Pine Nuts. Personally, I had the Rigatoni which was simply delicious. THe Large noodles were coated with a light olive oil based sauce that mixed into what tasted like a reduced, sweet onion sauce with well softened golden raisins. The Couliflower was well seasoned with matching flavorings that all melded will into the cheese which offered a kick. The cheese was shaved and generous in such a way that I could place it on the rigatoni to contribute to the sauce. I also tried the Gnocchi which were flavorful and light complemented well with the roasted Brussels sprouts (yum!). The desert list looked really good, but, given that this was a work lunch, and we hoped to continue to work throughout the day, we opted for our espresso style of choice.

The desert menu however called out, and included such yummy ideas as ricotta pancakes with cardamom sugar toping and hazelnut semi freddo. Also, given that this was a work lunch, I didn't have a cocktail, I want to mention that one day, when the Kleiner and I have reason to celebrate (that could be something like a birthday, or a Wednesday signally that the week is half done) I hope that we can try some of their interesting cocktails such as a 'Bibiana' made from Hibiscus Liqour, Creme de Violette and Prosecco or a Gabrielle made of Rye, Chocolate Bitters, Cardamom Syrup and Ginger. Unique sounding indeed!

Recently I have eaten in a lot of restaurants, many not in DC, and a few here that aim to be high-end establishments. I have found their dishes often to be played out and their service kind of half-hearted or rushy. I found the service at Bibiana to be classy yet friendly and to be paced perfectly for the high-end meal that it was. The dishes were unique and creative and for this I give it whole hearted thumbs up for a fancy occassional [or work lunch?] meal.


We found at least 10 Websites Listing below when search with ground beef and acorn squash on Search Engine

Ground Beef Stuffed Acorn Squash Recipe: How to Make It

Tasteofhome.com DA: 19 PA: 42 MOZ Rank: 61

  • Invert squash in two ungreased 13-in
  • Bake at 375° for 40-45 minutes or until tender
  • Meanwhile, cook the beef, celery and …

Beef-Stuffed Acorn Squash Recipe: How to Make It Taste

Tasteofhome.com DA: 19 PA: 35 MOZ Rank: 55

  • Bake until tender, 50-60 minutes
  • Meanwhile, cook beef, onion and celery over medium heat until …

10 Best Stuffed Acorn Squash with Ground Beef Recipes Yummly

Yummly.com DA: 14 PA: 46 MOZ Rank: 62

Stuffed Acorn Squash with Ground Beef, Brussels Sprouts, and Kale The Roasted Root ground nutmeg, garlic, avocado oil, kale, dried oregano, dried parsley and 5 more Ground Beef & Veggie Stuffed Acorn Squash Fit Mom Angela D parsley, salt, coconut oil, garlic, onion, tomatoes, acorn squash

Ground Beef & Apple Filled Acorn Squash Halves Recipe

Food.com DA: 12 PA: 50 MOZ Rank: 65

  • Cut each of the squash in half and remove the seeds and fibers
  • Place the squash, cut sides down, in an ungreased baking pan
  • Then add water to the depth of 1/4-inch and bake, uncovered, until the squash is tender, about 30 to 40 minutes

Baked Acorn Squash with Ground Beef Stuffing

Ingredients: 2 medium sized acorn squash, halved 1/4 cup of olive oil 1 pound of lean ground beef (93% lean, or leaner)

Beef-Stuffed Acorn Squash Recipe

Food.com DA: 12 PA: 40 MOZ Rank: 57

  • Discard seeds and sprinkle squash with a little salt
  • Bake, cut side down in baking dish, at 350 degrees till tender, 45-50 minutes
  • Cook beef, onion, and celery till meat …

Baked Stuffed Acorn Squash With Beef …

  • Recipe Variation Tex-Mex Stuffed Acorn Squash: Reduce the ground beef to 1/2 pound brown the ground beef, onion, and peppers and then add 1 can (15 ounces) of drained black beans and 1 can (12 ounces) of drained corn kernels
  • Season with salt and pepper and 1 1/2 teaspoons of chili powder.

Stuffed Acorn Squash with Ground Beef, …

  • Drizzle the flesh with a small amount of oil and sprinkle with sea salt
  • Place squash cut-side down on a large baking sheet and bake 50 to 60 minutes, until very tender when poked with a …

Easy Ground Beef and Squash Skillet Low Carb Yum

Lowcarbyum.com DA: 14 PA: 26 MOZ Rank: 48

  • Brown hamburger in skillet with garlic, onion, salt and pepper
  • Add in squash, tomato, bell pepper, and soy sauce.

Acorn Squash with Ground beef rockyhillfarmbeef

  • When the squash is cool to the touch, use a spoon to scoop out some of the flesh and mix into the beef
  • Use a spoon to fill the squash boats with the beef mixture
  • Return the squash to the oven and bake another 15 minutes at 375ºF (185ºC) until everything is heated through.

Beef Enchilada Stuffed Acorn Squash

  • Bake in oven until the flesh of the squash is fork tender, about 35-45 minutes, depending on the size of your squash
  • Meanwhile, while your squash is baking- heat a skillet over medium-high heat with olive oil
  • Add the onion and ground beef and season with salt and pepper.

Baked Acorn Squash & Ground Beef

  • Cut each acorn squash in half (stem to tip) and scoop seeds and pulp into trash
  • Line a baking pan with parchment paper and spray lightly with cooking spray
  • Place squash onto pan, cut side down and bake 25 minutes, until soft

Stuffed Acorn Squash with Beef and Rice

  • Cut squash in half and scoop out seeds
  • Either place face down on tray and microwave for 10 – 12 minutes or put into a baking dish, cover with foil and bake …

Ground Beef'n Acorn Squash Bake Recipe SparkRecipes

  • Using your hands mix up all the ingredients until all the bread is mixed thoroughly
  • Place the squash into an large baking dish
  • Add water to the dish around the squash, fill the squash with the ground beef

Whole30 Acorn Squash Stuffed with Curried Beef

Whole30.com DA: 11 PA: 30 MOZ Rank: 55

  • Bake until the flesh of the squash is fork-tender, 30 to 35 minutes
  • Make the Curried Beef HEAT the olive oil in a large skillet over medium-high heat until it shimmers

Stuffed Acorn Squash II Recipe Allrecipes

Allrecipes.com DA: 18 PA: 38 MOZ Rank: 71

  • Meanwhile, cook beef and pork in 1 tablespoon of oil on medium high heat until well browned, stirring frequently to crumble
  • In the same skillet, cook the onion and garlic until onion is translucent
  • Combine beef and pork with cheese and onions, and spoon mixture into squash

Ground Beef And Cheese Stuffed Acorn Squash

  • Place squash scoop side down and bake in 375 oven for 1 hour
  • While squash is baking brown ground beef in fry pan
  • Add onion, tomato sauce, garlic powder, basil oregano and pepper
  • Simmer on low until squash is ready
  • When squash is done baking flip and put 1/4 cup ricotta cheese into each hole
  • Then divide meat sauce and fill each hole.

Meatball Stuffed Acorn Squash Recipe Mix and Match Mama

3 acorn squash, cut in half Extra Virgin Olive Oil (EVOO) salt and pepper 1 pound of ground beef 1 pound of Italian sausage 1 onion, chopped 3 cloves of garlic, chopped 2 (8 oz) cans of tomato sauce 1 (14 oz) can of diced tomatoes 3 tablespoons Italian seasoning blend about 1 cup of breadcrumbs about 1 cup of grated Parmesan cheese

Stuffed Acorn Squash The Cozy Apron

  • Stuffed acorn squash filled with brown rice, lean ground beef, tomatoes and warming spices is a comforting and splendidly colorful dish loaded with earthy and delicious flavors

Stuffed Acorn Squash with Beef, Apple & Rice The Rising

  • Baked acorn squash stuffed with a savory, slightly sweet & buttery filling of ground beef, apple, and rice + dried herbs
  • Fix this in about 40-45 minutes for an easy and healthy fall dinner recipe
  • It's also a great way to use up leftover rice or ground beef!

Farm Fresh Feasts: Acorn Squash, Beef, and Bulgur Casserole

  • Acorn Squash, Beef, and Bulgur Casserole A hearty casserole of ground beef and acorn squash, mixed with bulgur wheat and seasoned with Greek spices

Ground Beef Stuffed Acorn Squash Moroccan Style Lemon

  • This delicious Stuffed Acorn Squash has a great balance of savory and sweet
  • Filled with ground beef seasoned with warm spices, dried cranberries, golden raisins, pistachios, parsley and mint
  • This is the perfect fall and winter dish! There is something so beautiful about a stuffed little acorn squash.

Stuffed Squash with Ground Beef and Rice

  • Stuffed squash recipes are the epitome of delicious fall flavors
  • This easy stuffed acorn squash recipe with ground beef and rice is made in an Instant Pot and on the stove, in less than an hour
  • It's also a great recipe to batch cook rice, squash, beef

Beef: Stuffed Acorn Squash with Ground Beef Recipe

  • Cut your squash in half and take out the seeds
  • Then place on a roasting pan and bake at 375 degrees for 30 minutes
  • While the squash is baking – saute the onions and ground beef on medium heat with the other dry ingredients until browned
  • Once the squash is ready, stuff the squash with the beef filling and bake for another 15 minutes.

Spicy Ground Beef and Butternut Squash My Heart Beets

  • Heat oil in a saute pan over medium heat
  • Add the onion and Serrano pepper and cook for 6-7 minutes, or until the onions begin to brown
  • Add garlic, spices and ground beef and mix well
  • Once the beef begins to brown, add the butternut squash

Ground Beef and Veggie Stuffed Acorn Squash

When acorn squash is ready, fill each half with 1/2 cup of meat and veggie mixture, add 1/8 cup cheese, then another 1/2 cup meat and veggie mixture …