Thursday, November 16, 2017

Roasted Butternut Squash Sausage and Quinoa Stuffing

Yum

Roasted Butternut Squash, Sausage and Quinoa Stuffing is a wonderful alternative to the usual bread or cornbread stuffing most families eat at Thanksgiving.   The stuffing has small bite-size pieces of roasted butternut squash and browned sausage with lots of celery, onion, sage, thyme and quinoa to create a wonderfully flavorful stuffing that will make your Thanksgiving table very inviting. 


The grocery store is abundant with all kinds of squash during the fall months and I had to grab a few butternut squashes and make a recipe for Thanksgiving.  I made this Roasted Butternut Squash, Sausage and Quinoa Stuffing as an easy stove-top and gluten-free alternative to making  regular bread or cornbread stuffing on the Thanksgiving table.  It still has the sausage I love in stuffing and all the flavors of stuffing, but roasted butternut squash and quinoa is the base of this recipe so it's healthy too. 

I made this stuffing a few days ago and there was was no turkey or other sides to join it.  I actually loved it just as it was as a main dish.  So, I definitely will not be waiting for Thanksgiving to make this again.  Of course I added extra spice to mine because I love everything extra spicy.

If you have not worked with butternut squash before, it's very easy.  I see a lot of folks at the grocery store buy the prepackaged cleaned and cut butternut squash.  If you can peel a potato, you can definitely work with a butternut squash.  I really love roasting the squash to bring out all the sweetness and give it more depth of flavor.  

I also love quinoa and don't fret if you think it's hard to cook.  I cook it all the time on the stove and it comes out perfectly every time with with my method.

 Thanksgiving is almost a week away... I can't wait to dig in!  



Directions on how to clean and roast butternut squash:  
Step1:  Wash squash and use a vegetable peeler to remove the skin off the butternut squash. 
Step 2:  Cut the squash in half by cutting at the base to remove the "round bulb" as shown above.  The seeds are only in the round base part of the of the squash. Use a spoon to scrape out all the seeds. 
Step 3: Cut butternut squash into the size of pieces you want. 
Step 4:  Place cut pieces of butternut squash onto a baking tray (I lined mine with parchment).  Season with salt and black pepper and add 2 Tbs of canola oil and toss well to coat all the pieces.  Then Bake in a 425 degree oven for 25-35 minutes or until the squash is roasted to your desired texture.  



Roasted Butternut Squash Sausage and Quinoa Stuffing 
Recipe by Ramona from Kitchen Simmer

Ingredients:
4-5 cups of cooked Quinoa (cooking instructions here)
1 large butternut squash/3-4 cups roasted small diced pieces
1lb hot sausage browned well
1 large onion finely diced
2-3 stalks celery diced
1 tsp dried thyme
1-2 tsp poultry seasoning
1 tsp garlic powder
red chili flakes to taste
2 Tbs fresh sage finely minced
1/2 cup chicken stock
salt and black pepper to taste

Directions:
Step 1: Roast butternut squash per directions above.

Step 2:  Cook quinoa. Here are my cooking instructions for quinoa.

Step 3: Brown sausage well.  If you have more than 2-3 Tbs of oil, drain excess fat out of the pan.  Then add the onion and celery to the browned sausage and cook for several until they soften.

 
Step 4: Then add the dried herbs, garlic powder, fresh sage, red chili flakes, salt and black pepper. Saute for another few minutes and add the chicken stock. Next add the roasted butternut squash and toss well. 

Step 5:  Finally add the cooked quinoa and toss with all the other ingredients in the pan.  Taste for salt and seasoning and adjust as needed.  Serve warm or hot. Enjoy. 
 



Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Saturday, November 4, 2017

Mexican Meatball Soup (Albondigas)

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Cold weather is just around the corner for us and it's back to my favorite soups like this Mexican Meatball Soup called Albondigas.  
 
I crave soup when it's cold and chilly outside because it's a perfect way to warm yourself from the inside out. 
 
My version is full of black beans and veggies... and you can't forget those yummy meatballs.  My kids love this soup because they can never resist eating meatballs.  
 
So, if you are looking for something warming, comforting, healthy and fun to eat... pour yourself a bowl and slurp away!


 
Mexican Meatball Soup (Albondigas)
Recipe by Ramona from Kitchen Simmer
 
Ingredients:

The Meatballs: 
1lb of lean ground meat (I used lean ground chicken)
2-3 slices bread soaked in some milk and crumbled
1 tsp garlic powder
1 tsp paprika
1 tsp cumin
1 tsp oregano
Salt and Pepper to taste

The Soup:
1 large onion chopped
2 carrots diced
2 small zucchini diced
1 large green bell pepper diced
2 large jalapenos seeded and diced
1/2 inch piece cinnamon stick (optional)
3-4 garlic cloves minced
1 tsp oregano
1 tsp ground cumin
1 tsp red chili flakes (or to taste)
1-2 Tbs chili powder (used in chili con carne) or taco seasoning
1 drained and rinsed can of black beans
1 drained can of corn
1 can of diced tomatoes
1 cup of salsa
salt and black pepper to taste


Directions:
For the Meatballs: 
Mix all the ingredients well and form walnut size meatballs.  Pan fry the meatballs to brown the outside in some oil  then remove until later. 
 
 
 
 
 To start the Soup:  
 
Saute all the vegetables in the soup pot with a little oil the oil used to brown the meatballs. Season with some salt and black pepper.  
Then add the garlic, all the ground seasonings and cinnamon stick.    Then add the corn, salsa, diced tomato and black beans.  Next add 8-10 cups of chicken broth or stock.  
 
You can do this several ways: use homemade chicken stock, use canned chicken stock or use water that you have added chicken bullion cubes to flavor. Once liquid is added, bring soup to a simmer.
 
Now add the meatballs to the soup.  Simmer on the stove for 15 minutes.   Taste for seasoning.  Just before turning off the stove add the juice of half a lime to the soup.
 
Serves 6-8 people.  Serve  hot with jalapeno slices, lime wedges and tortilla chips.  Enjoy.  
 
Note:  If you enjoy cilantro, please feel free to add it to the soup as a condiment.





Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.