Roasted Squash and Poblano Dip

Roasted Squash and Poblano Dip

 

We recently ate at a new Mexican restaurant in town. They had a Butternut squash dip on the menu, I liked the idea of it but theirs was very greasy. Here is my attempt of a healthier and more delicious dip.

Roasted Squash and Poblano Dip

1 small butternut squash peeled, seeded and cubed

1 c eggplant cubed ( peeled or unpeeled is fine)

2 poblano peppers cut into 1 ” pieces

1 onion peeled and sliced into 8ths

1 tomato sliced into wedges

1 T olive oil

1 t salt

1/4 t pepper

1 t chopped garlic

2 t cumin

1 T lime juice

Queso Fresco and Chopped Cilantro for garnish if desired

Place cut vegetables on a baking sheet ( I used a silpat to prevent sticking) add oil and toss until vegetables are coated. Sprinkle with salt and pepper. Bake at 425 for 20 minutes or until squash is fork tender/soft. Let cool for 5 minutes. Add to a food processor or blender or mash by hand until smooth but not pureed, I like it better with a little texture. Stir in cumin, garlic and  lime juice. place in serving dish and top with queso fresco and chopped cilantro if desired. Serve with tortilla or pita chips. This would also be a great filling for veggie enchiladas or tacos.

Roasted Squash and Poblano Dip

Roasted Squash and Poblano Dip

Roasted Squash and Poblano Dip

 

 

 

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Roasted Vegetable Orzo with Parmesan Cheese

This is a yummy side dish or a meatless main meal, would also be a lovely side for Thanksgiving or Christmas.

Roasted Vegetable Orzo with Parmesan Cheese

1 package orzo pasta cooked and drained

I cup chopped eggplant

I cup chopped and peeled acorn or butternut squash

1/2 cup carrots chopped

1/2 cup chopped bell peppers, I used yellow and red

1/2 cup cherry tomatoes

1/2 c chopped onion

2T olive oil

1 cup grated parmesan cheese

salt and pepper

Preheat the oven to 400 degrees

Toss all chopped vegetables with 1 T olive oil and season with salt and pepper. Spread on a sheet pan and put into the oven for about 15-20 minutes or until vegetables are fork tender.

Add vegetables to a large bowl and add in cooked and drained pasta, 1 T olive oil, lemon juice, parmesan cheese and salt and pepper. Serve.

*Use what you have on hand this is a great way to use up leftover vegetables, be creative.

Simple Summer Flavor: Grilled Chicken and Vegetables with Lemon Mint Yogurt Sauce

Let’s admit it, simple, clean flavors are the best. Especially in the summer when produce is at its peak. This uncomplicated dish sings Summer and lets the true flavor of the food shine through. Delicious, filling and healthy, the chicken and vegetables are kicked up with the acid of the lemon, the freshness of the mint and a subtle kick from cayenne. Perfect for a Labor Day cook out or any day of the week.

Grilled Garlic Lemon Chicken and Vegetables

3 lbs of chicken ( I used boneless skinless thighs and breasts)

4-5 T olive oil

1 lemon juiced

1 T garlic

1/4 t cayenne pepper

salt and pepper

2 zucchini sliced in 1 inch rounds

2 cups eggplant cut in 1 inch chunks

2 sweet yellow onions halved

2 red bell peppers cut into 2″ x 2″ chunks

Combine 2 T olive oil, lemon juice, garlic, and cayenne pepper in a small bowl. Lay chicken in a shallow baking dish and por marinade over chicken using , tongs to turn chicken so it is coated on all sides. Sprinkle with salt and pepper and refrigerate covered for at least 20 minutes.

Meanwhile chop vegetables and place in a large bowl, add 2-3 tablespoons of olive oil and toss to coat, add salt and pepper .

Thread on skewers. I like to do each skewer with an individual vegetable so they cook evenly since different vegetables have different cooking times.

Preheat Grill and place chicken and veggie skewers on grill.

Cook until vegetables are slightly charred and softened slightly. The onions and zucchini will cook slightly longer.

Cook chicken to preferred temperature or until no longer pink. About 5 min per side.

Lemon Mint Yogurt Sauce

1 cup plain greek yogurt

1 lemon juiced

1t lemon zest

1 t garlic

2 T chopped fresh mint

salt and pepper

Combine all ingredients in a small bowl

Serve with grilled chicken and vegetables

Spicy Green Curry with Turkey and Eggplant

 

Try this new twist with ground meat, Turkey , Beef, Chicken or Pork would work. A great alternative to the ho-hum Hamburger Helper, this dish tastes fresh, light and a little spicy. Adjust the heat to your liking by the amount of jalapeno you use.If your not an eggplant fan try zucchini or butternut squash instead.

Spicy Green Curry with Turkey and Eggplant

2 T Olive Oil

1.5 lbs ground meat (Turkey, Chicken,Beef or Pork)

1 t salt

1/4 t pepper

1/2 pound fresh green beans washed and trimmed

3 cups cubed eggplant, ( skin off or on)

1 jalapeno minced (adjust to your spice preference)

2 T minced ginger

1T minced garlic

1-2 T green curry paste (found in Asian section of supermarket)

1 can coconut milk

1t lime zest

1T lime juice

1 T chopped mint

1 T chopped cilantro

Brown ground meat in a large pan over high heat, add 1 T of olive oil if using turkey or chicken. Sprinkle with salt and pepper while browning. Remove meat from pan and set aside. Turn heat down to medium and add 1 T oil to the pan, add eggplant, green beans, jalapeno, ginger and garlic, sauté for about 5 minutes. Move vegetables to the sides of the pan and add green curry paste to the middle. cook for about 2 more minutes. Add can of coconut milk, and lime juice and zest and stir.

 

Add ground meat back in and stir. Simmer with cover on for about 10 minutes, or until sauce has thickened and eggplant and beans are tender. Add fresh herbs (Mint and Cilantro) and stir. Serve with lime wedges and more fresh herbs if desired.

*If using zucchini, cook time will be shorter, if using butternut squash cook time will be longer.