CSA Cooking: Roasted Delicata Squash

My weekly produce pickups at my local CSA are still going strong! I have definitely seen the transition from summer vegetables to winter vegetables like hearty greens and winter squashes. Recently, I came across a new squash I had never heard of before: Delicata Squash. What a pretty name!

Delicata Squash @FoodMarriage

I did some research on the Delicata Squash and found out that since it does not have an extremely hard skin like other winter squashes, you can actually eat the skin. That certainly makes it quicker and easier to prepare!!

Roasted Delicata Squash Recipe @FoodMarriage

My first attempt at this squash came out a little on the bland side, so don’t be afraid to be bold with your salt and pepper!!

Roasted Delicata Squash

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Yield: Serves 4 people

Roasted Delicata Squash

Ingredients

  • 2 Delicata Squash
  • Olive Oil
  • Salt
  • Pepper

Instructions

  • Preheat oven to 400°
  • Cut the ends off your squash and then cut in half lengthwise.
  • Using a spoon, scoop out all of the seeds. Scrape the inside with the spoon to be sure to thoroughly clean it out.
  • Keep the skin on and slice your squash into 1/4 inch pieces (they will turn out to be half moon shapes because you scooped out the insides).
  • Toss your squash in a bowl with some olive oil, salt and pepper. (Give it a good stir with a spoon or toss with your hands)
  • Pour the squash onto a baking sheet.
  • Bake in 400° for about 25-30 minutes until squash is tender.
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http://foodmarriage.com/2013/10/roasted-delicata-squash-recipe.html

 

xoxo, Food Marriage

Gluten Free Friday: Roasted Zucchini & Carrot Sticks

I love my farm fresh veggies!!  Here’s a really easy way to cook up zucchini and carrots and create a lot of flavor!  My trick for tasty vegetables is to cut them into sticks, then add any spices I can get my hands on, and then roast in the oven!

Roasted Carrot Sticks Recipe @FoodMarriage

If you are cooking the zucchini and the carrots at the same time, I recommend splitting them up onto two different baking sheets.  I found that the carrots took about 10 minutes longer than the zucchini since they were a bit harder.  Having them on two different trays makes it easier to just pull out one at a time from the oven.

Roasted Zucchini Sticks Recipe @FoodMarriage

Roasted Zucchini and Carrot Sticks

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Roasted Zucchini and Carrot Sticks

Ingredients

  • 1 lb carrots
  • 1 lb zucchini
  • Olive Oil
  • Salt
  • Pepper
  • Onion Salt
  • Celery Salt
  • Italian Seasoning

Instructions

  • Preheat oven to 400°
  • Cover two different baking sheets with foil.
  • Peel and cut your carrots into sticks.
  • Cut your zucchini into sticks.
  • Toss the vegetables in a bowl with a little olive oil so the sticks are lightly coated.
  • Lay your vegetables flat onto the baking sheets (I recommend splitting it up with the carrots on one tray and the zucchini on the other tray since they have slightly different baking times)
  • Sprinkle your vegetables with different spices. I used salt, pepper, onion salt, celery salt, and Italian seasoning. If you think it smells good and would work well with the vegetables, add it!
  • Base in 400° oven. The zucchini should be in for about 20 minutes and the carrots should be in for about 30 minutes.
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http://foodmarriage.com/2013/08/roasted-zucchini-carrot-sticks.html

 

xoxo, Food Marriage

Gluten Free Friday: Mashed Cauliflower

This recipe will totally surprise you!  It will make you feel like you are a restaurant chef!!  I’m not kidding…one taste of this mashed cauliflower that I made had me saying WOW over and over again!

Mashed Cauliflower Recipe @FoodMarriage

I adapted this recipe from the Wheat Belly Cookbook while searching for some new gluten free side ideas.  The cream cheese made it really rich and putting it in the blender made it light and airy.  It makes a great substitute for potatoes if you are looking for something a little different.

Mashed Cauliflower

Prep Time: 3 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Mashed Cauliflower

Ingredients

  • 1 head cauliflower
  • 2 ounces cream cheese
  • 2 tablespoons butter
  • 1/4 teaspoon salt

Instructions

  • Cut your cauliflower into smaller pieces.
  • Steam your cauliflower until it is tender (insert a fork to see if it comes out easily). You will want to be sure it is very soft.
  • Blend all ingredients in a blender until smooth. For a light and fluffy texture, blend on a high speed.

Notes

This recipe was adapted from the "Wheat Belly Cookbook."

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http://foodmarriage.com/2013/07/mashed-cauliflower.html

 

xoxo, Food Marriage

CSA Cooking: What to Do with Celeriac

I will admit, I was a little scared of this dirty, bumpy thing called celeriac.  I picked up this root vegetable from my local CSA the other week.  When I got home, I took a picture of it and posted it on Instagram.  To my surprise, two food blogger friends responded immediately to my post saying that it is one of their favorite things to cook with!

Celeriac Recipe @FoodMarriage

Jenn Sutherland from The Whole Kitchen recommended making it into a tasty slaw!  She shared her recipe for Celery Root and Apple Slaw.  While I didn’t make her recipe this time around, I am definitely saving it to make another day!  It looks delicious!  After thoroughly washing and peeling my celeriac, I found that it smelled exactly like celery.  This made me a little less scared of it.  The first thing I did was grate one of the smaller ones and added into a salad.  It was just like having celery in your salad but in a different form and texture!

Grated Celeriac in Salad Recipe @FoodMarriage

Since I still had more celeriac to use after making my salad, I decided to use an idea from another food blogger friend!  Emily from West of the Loop responded to my Instagram photo saying “Makes a delicious puree mixed with our favorite: potatoes!”  I love mashed potatoes, so I decided to do just that!  I used a 2 potato to 1 celeriac ratio, which made enough for about four servings.

Celeriac Mashed Potatoes Recipe @FoodMarriage

I’m definitely not scared of celeriac anymore after tasting the results of this recipe I created!

Celeriac Mashed Potatoes

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Serving Size: 4 servings

Celeriac Mashed Potatoes

Ingredients

  • 1 celeriac
  • 2 russet potatoes
  • 1/4 cup milk
  • 2 tablespoons butter
  • Salt & pepper

Instructions

  • Wash and peel your celeriac and potatoes.
  • Cut into cubes.
  • Bring two pots of water to a boil on the stove.
  • Put the potatoes in one pot and the celeriac in another (I separated it into two pots because I felt like the celeriac had to cook a little longer than the potatoes).
  • Boil until the potatoes are tender. Let the celeriac boil a little longer as it is a harder vegetable.
  • Drain the celeriac and place into a mixer bowl along with the butter.
  • Turn mixer on medium and start mashing the celeriac and butter. Once it looks well mashed, add in your potatoes and mix again until it is blended together.
  • Pour in your milk, blend again, and add a bit of salt and pepper to season.
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http://foodmarriage.com/2013/06/celeriac-mashed-potatoe.html

 

xoxo, Food Marriage

Happy Birthday Pat / Recipe for Homemade Home Fries

SOOO sorry for the lack of posting recently.  I’m sure everyone is busy this time of year with holiday parties, running out to do last minute shopping, and of course baking and getting ready for all of the great food we will be eating this time of year.  It has also been really busy for us because my husband and I both have birthdays right before Christmas!!  Pat’s birthday was this past Monday, December 17 (and mine is coming up on December 22!)

Growing up, my mom always had a tradition of making everyone’s favorite meals on their birthday.  I always had her make her famous Beef Stroganoff for my birthdays.  My youngest brother, David, always loved Thanksgiving dinner so much that he requested a full Thanksgiving dinner every year on his birthday!!!!

I decided to continue this fun family tradition now that I am married.  I asked Pat what he wanted for his birthday dinner.  He loves breakfast so much, so he requested breakfast for dinner!!  I made a delicious meal of eggs, bacon, and crispy home fries!!  Check out my easy recipe for home fries/ fried potatoes below!

Recipe: Home Fries

Ingredients:

  • 3 Russett potatoes
  • 3 tablespoons butter
  • Salt and Pepper
Directions:
  • Peel and cut potatoes into bite sized pieces.
  • Melt 3 tablespoons of butter into a pan on the stove over medium heat.  (If you are making more potatoes, my rule of thumb would be for each extra potato you add in, add another tablespoon of butter)
  • Toss your potatoes into the melted butter and season generously with salt and pepper.
  • Fry in the butter until potatoes are crispy and golden-brown, stirring occasionally to brown both sides of each piece of potato.

And that’s it!  Really easy recipe!!
 

xoxo, Food Marriage