… turns out when you google one ingredient, you get about 6.5786 million results and a headache from sifting through the first 1000 of them. so erik decided he wanted to buy an acorn squash about a week ago. since i never had squash until i married him (i know, i know, what the heck kind of foodie am i, anyway?) i’m usually at a loss as to how to cook them besides drizzling with oil and popping them in the oven for a roast. so i googled it. way more reading than i wanted to engage in at the moment. and i’ve said it before but thank god for allrecipes’ ingredients search. a lovely hash-like recipe using acorn squash, potatoes, and kale popped up when i searched “acorn squash.” it made a wonderful side dish to some crispy baked pork chops from that new America’s Test Kitchen anniversary cookbook (which, by the way, i must own. i am currently holding the library’s copy hostage and am sure i will try to hurt anyone who tries to take it from me). anyway, this is what’s for dinner tonight: i highly suggest you try this Winter Vegetable Hash. Simply awesome.
Winter Vegetable Hash
recipe from rjlund on Allrecipes.com
yukon gold potatoes, peeled and cubed (except my grocery store somehow heard that i wanted yukons for my Thanksgiving dinner mashed potatoes this year and decided to play a trick on me by NOT carrying them all of a sudden when I went shopping on Saturday. This after they’ve had bags of them for months now with the regular potatoes. my point is, i used red skinned potatoes instead of yukons)
acorn squash, diced
shallot, sliced thinly
bell pepper, diced (recipe calls for red, i used green)
mushrooms, sliced (i used plain button mushrooms)
garlic powder, salt, pepper
heat the butter and olive oil (a Tablespoon or so of each) in a large skillet. add the potatoes, squash, shallot, bell pepper, and mushrooms. season with salt, pepper, and garlic powder. let it cook, stirring once in awhile, until the potatoes are cooked through. stir in the kale, cook for a few minutes more until it has wilted. perfectly yummy vegetable goodness. and simple, too.
other yummy things i’ve eaten this week:
breakfast this morning: hot cream of wheat with cinnamon, honey, and chopped pecans:
and the richest, fudgiest brownies i have ever put in my mouth (recipe found here):