Category Archives: Vegetarian

Pecan-Stuffed Delicata Squash

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It’s decorative-gourd-eating season!

So, I had these two Delicata squash.  I had a bag full of pecans.   I had a handful of freshly-picked sage from our garden.  And I had a little sour cream that was about to go off (do we say that in America, or is that a Britishism I’m still saying, to everyone’s bemusement?).

Lucky for you, I created this recipe, which I’m earmarking for re-use at Thanksgiving.  It would make an excellent main for vegetarian guests, and could be easily veganized by substitution tofu-based faux sour cream for the real thing and skipping the egg.  I might add some breadcrumbs if I was making it vegan, too.

This dish is rich enough for an entrée, but would also make a delightful surprise served alongside a plainer chicken or turkey main.  It’s hard to beat the combination of parmesan, sage, and nuts!

So autumnal, y’all.  It was 63 degrees this morning (when I had to go for a walk instead of a swim!), so this recipe was perfect for dinner.  I hope you like it as much as we did.

2 Delicata squash
2 Tbsp butter
2 small yellow onions, finely chopped
3 garlic cloves, minced
~1 Tbsp fresh sage, roughly chopped
1 cup chopped pecans
1/2 tsp salt
1/2 black pepper
1/3 cup sour cream
2 eggs, lightly beaten
1/2 cup grated Parmesan

1. Preheat oven to 350°. Melt the butter in a large skillet over medium heat. Add onions and garlic. Cook for about five minutes, until translucent and fragrant. Add sage, salt, and pepper. Stir, and cook for about one minute. Add pecans, stir again, and remove from heat.

2. Slice each squash lengthwise and scoop out seeds. Delicata squash are some of the easiest to work with, and the pulpy center is perfectly sized for a tablespoon! Place each of the four halves, skin-down, on a cookie sheet or shallow roasting tin lined with foil. Set aside.

3. In a medium-sized bowl, mix beaten eggs, sour cream, pecan mixture, and Parmesan, reserving a little of the cheese for garnish. Spoon into each of the squash halves, so that each has about the same amount of stuffing. Sprinkle with a tad more Parmesan.

4. Bake for 45 minutes (or until squash is soft and easily pierced with a fork). The cheese should be slightly browned when done.

Serve immediately, either as a main or a side dish (one squash half per person should be enough as a side).

Serves 2-4.

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Paleo Pumpkin Pudding

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While browsing the Paleo in Portland blog, I came across this tempting butternut squash pudding, which she, in turn, had adapted from paleOMG’s Sugar Detox Carrot Cake Pudding.

Having neither carrots nor butternut squash on hand, I decided to take it up another notch and make pumpkin pudding. This recipe is adapted from both Paleo in Portland and paleOMG.

15 oz. puréed pumpkin (1 can) – or use fresh!
2 Tbsp coconut milk
2 Tbsp almond butter
1 tsp vanilla extract
2 tsp cinnamon
1 tsp nutmeg
1 tsp honey (optional*)

1. Add all ingredients to a food processor and purée to desired smoothness. For a silkier finish, drizzle in more coconut milk, a tiny bit at a time.

That’s it! Enjoy!

Serves 2-4.

Of course, I made this non-paleo by adding whipped cream to the top! But it’s pretty wonderful on its own, too. If I’d had any grated coconut, I would’ve used it.

*I buy local, raw honey from Round Rock at the Austin Farmer’s Market.

Stella’s Perfect Scrambled Eggs

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I eat a lot of eggs.  I have two or three eggs for breakfast at least five days a week.  Most of the time, I have a couple of rashers of crispy bacon; sometimes I have salsa, herbs, migas, cheese, and/or breakfast sausage.  Over the past few months, I’ve really perfected my scrambled eggs recipe.  They turn out light, fluffy, rich, and delicious.  The secret is in the pre-scrambling, and to cook over low heat.

Next time you’re hungry for some eggs—for breakfast, lunch, or dinner—give these a try!  This recipe is for a single serving.  Double for two people, etc.

Ingredients:
Three large eggs
1 Tbsp softened butter, halved
2 Tbsp heavy cream (or milk)
Salt and pepper, to taste

Equipment:
Medium mixing bowl
Whisk
Small to medium skillet
Flat spatula

1. Crack the eggs into the mixing bowl.

2. Using the end of the whisk, break up the yolks with light pressure.

3. Lightly whisk the eggs until just well mixed.

4. Add salt and pepper; slowly pour in cream while continuing to whisk lightly.

5. Let eggs sit for a few minutes at room temperature.

6. Meanwhile, melt butter in the skillet over low heat.

7. Pour eggs into skillet, and stir lightly with spatula.

8. Allow to cook over low heat for a couple of minutes, until the eggs are partially set, then stir, using the spatula to scrape up the cooked egg from the bottom of the pan. Stir well and allow to cook for another minute or two.

8. Increase heat to medium low. Turn eggs over constantly, but gently, with the spatula until well done and fully firm. Fold, don’t stir.

9. Slide eggs out of skillet and onto a plate using the spatula. Garnish with additional salt and pepper, if desired. Serve immediately.

Serves one.

Scrambled eggs with deconstructed pesto

Scrambled eggs with deconstructed pesto

To jazz up these basic scrambled eggs, consider:

  • adding some minced garlic to the melting butter (or garlic powder to the egg mix);
  • folding in some grated cheese at the end of the cooking;
  • including finely diced onions or chile peppers;
  • garnishing with fresh herbs or salsa.

Breakfast tacos with Hal’s Hot Love

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Okay, so it was more like brunch… or, even, lunch. But I finally got my greedy hands on some fresh Hal’s Hot Love, and my only choice was to immediately make tacos!

Corn tortillas from El Milagro; local eggs from H& Ranch (purchased at Wheatsville), scrambled (with salt, pepper, garlic, and cream); grated cheddar; and Hal’s. Mmmmmm.

Tamale Breakfast Plate at Bouldin Creek

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Two cage-free scrambled eggs (with added nutritional yeast) served with two sweet potato pecan tamales, warm tortillas (whole wheat, flour or corn – I like corn the best!) and salsa.  Only $6.75 at Bouldin Creek Coffeehouse.  This was my first visit since their move (yeah, I don’t leave 78701 very often), and it was great, though the clientele has gotten a lot more… bourgeois.  Until we got there, anyway.

When I was vegan, I went there more often. The scrambled tofu is amazing (I avoid soy now due to thyroid issues, with a very occasional cheat for Thai curry with fried tofu!).  The iced coffee I had today was also excellent, and the service was fantastic.