Saturday, August 4, 2012
Thor our chef judge
On to main course both meats with chimichuri!
Bend foodie: Beef Brisket
Supper: NY
Bend foodie: Beef Brisket
Supper: NY
Foodie off sides
Challenge "duo of avocado".
Foodie club: avocado soup and avocado salad with homemade bread
Foodie club: avocado soup and avocado salad with homemade bread
Bend Foodie Group Vs Bend Supper Club. round 1 Camping Chic
After months of thought tonight is finally here where we face off against another foodie group. The theme they selected us Camping Chic. ok at first I was not stoked, but with enough thought and lots of actual camping experience I was in. We have a guest judge coming frim Bend Culinary School, so that is going to be fun. So tomorrow we should be posting pictures of our nutty adventure!
Thursday, March 8, 2012
Ages since posting. A challenge has been made
So apparently our little foodie group of almost five years inspired another group called the bend Supper Club. In August we are having a Bend Foodie vs Bend Supper Club cook off. Game on. Until then look at the fun we have been having last few years.
Tuesday, December 9, 2008
Nov Recipes - Black rice and Cranberry Stuffed Acorn Squash
Black rice and Cranberry Stuffed Acorn Squash
(Recipe by Brent is a variation to the stuffed Acorn squash recipe found in Nov 08 Delicious living mag which was vegan)
You can make these one day ahead and refrigerate (covered) and reheat in oven at 350 deg for 15 min.
Ingredients:
4 Acorn Squash
3 Tblspn Olive Oil or Canola oil
1 tsp Sea Salt
1 tsp Nutmeg
1 tsp Seasoning (turkey, french)
1 pound of peeled carrots
3/4 cup chopped pecans
1 1/2 teaspoon ginger (or tablespoon of crystallized ginger)
1 cup dried cranberries (Or cherries)
2 tbl spn Maple Syrup
3/4 cup finely cut onion
1 cup Black Rice
ground cinnamon
2 cups chicken broth
Step 1:
Preheat oven to 375
Cut squashes in half and scoop out.
Brush inside of squash with light olive oil, sprinkle with 1/2 tsp salt and dust lightly with pepper. Dust lightly with Nutmeg, Cinnamon, and seasonings of choice (example; coriander, french spices,turkey seasoning etc)
Place squash face down on a baking sheet. Roast 45-50 minutes on upper rack. Once in oven Start Step 2. Squash are done when they are pierced easily with a fork (on the inside).
Step 2:
Combine 1 Tblspn olive oil (or alternative), 1/2 tsp salt, 1 1/2 tsp spices, 1/4 tsp nutmeg with Carrots, Pecans, and ginger in an 8 inch baking dish. (toss to mix well). Roast in oven for 30 - 40 minutes or until carrots are slightly tender. Start Step 3:
Once carrots are tender stir in dried cranberries, maple syrup, and return to roast for 10 minutes.
Step 3:
While vegetables are roasting, place medium saucepan over medium heat. When hot, add 1 tblspn Olive oil and saute onions for 3 minutes. Stir in Rice and 1/4 tsp cinnamon.
Then add chicken broth. Bring to boil and reduce heat, cook for 30 min. Remove from heat and rest for 10 min.
Step 4:
Combine Rice mix with Carrot mix well, season to taste. Scoop mixture into Squash and serve.
*side note. I precooked my rice and mixed it in at step 3. You can choose to not cook the rice, but I wanted to make sure it was cooked as black rice sometimes takes longer to cook. You could always just extend step 3 cooking time if rice is not done in 30 minutes.
(Recipe by Brent is a variation to the stuffed Acorn squash recipe found in Nov 08 Delicious living mag which was vegan)
You can make these one day ahead and refrigerate (covered) and reheat in oven at 350 deg for 15 min.
Ingredients:
4 Acorn Squash
3 Tblspn Olive Oil or Canola oil
1 tsp Sea Salt
1 tsp Nutmeg
1 tsp Seasoning (turkey, french)
1 pound of peeled carrots
3/4 cup chopped pecans
1 1/2 teaspoon ginger (or tablespoon of crystallized ginger)
1 cup dried cranberries (Or cherries)
2 tbl spn Maple Syrup
3/4 cup finely cut onion
1 cup Black Rice
ground cinnamon
2 cups chicken broth
Step 1:
Preheat oven to 375
Cut squashes in half and scoop out.
Brush inside of squash with light olive oil, sprinkle with 1/2 tsp salt and dust lightly with pepper. Dust lightly with Nutmeg, Cinnamon, and seasonings of choice (example; coriander, french spices,turkey seasoning etc)
Place squash face down on a baking sheet. Roast 45-50 minutes on upper rack. Once in oven Start Step 2. Squash are done when they are pierced easily with a fork (on the inside).
Step 2:
Combine 1 Tblspn olive oil (or alternative), 1/2 tsp salt, 1 1/2 tsp spices, 1/4 tsp nutmeg with Carrots, Pecans, and ginger in an 8 inch baking dish. (toss to mix well). Roast in oven for 30 - 40 minutes or until carrots are slightly tender. Start Step 3:
Once carrots are tender stir in dried cranberries, maple syrup, and return to roast for 10 minutes.
Step 3:
While vegetables are roasting, place medium saucepan over medium heat. When hot, add 1 tblspn Olive oil and saute onions for 3 minutes. Stir in Rice and 1/4 tsp cinnamon.
Then add chicken broth. Bring to boil and reduce heat, cook for 30 min. Remove from heat and rest for 10 min.
Step 4:
Combine Rice mix with Carrot mix well, season to taste. Scoop mixture into Squash and serve.
*side note. I precooked my rice and mixed it in at step 3. You can choose to not cook the rice, but I wanted to make sure it was cooked as black rice sometimes takes longer to cook. You could always just extend step 3 cooking time if rice is not done in 30 minutes.
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