Roasted Delicata, Arugula and Parmesan Polenta

Craving a vegetarian meal? Or are you a vegetarian?  Well this hardy and multidimensional meal will fill you with happy fall foods.  Somehow I have gotten through life without knowing of or ever tasting a delicata squash...  Now don't get me wrong, I am not new to squash, I absolutely love squash and try to find opportunities to make it all the time.  So when I heard of a squash that you eat the skin of, well I just HAD TO HAVE IT.  Upon buying a single delicata squash the librarian in me said "ok Kirsten time to research the hell out of this squash and create a list of at least 10 recipes that you can refer to for the next time you encounter this squash." So I did, and this was the first recipe I tried off my list and holy cow people are right, all you really need to do is roast the squash and eat it.  I'm not so good at keeping it simple so I followed this recipe from Delementals.

Serves 4

The Ingredients

1 delicata squash; halved, seeds removed and sliced in to 1/4″ slices
1 bunch of arugula; torn in to bite size pieces
4 cups vegetable broth
1 cup coarse ground cornmeal (Polenta)
1 cup shredded Parmesan cheese
1 cup cooked Du Puy Lentils
½ cup milk
4 tbs olive oil
1 tbs champagne vinegar
1 tsp stone ground mustard
Kosher Salt


The Process
 
1.) Preheat oven to 350°.  Toss the squash slices with the cooking olive oil and sprinkle liberally with kosher salt.  Spread in to a single layer on a roasting pan.

2.)  Bake for 20 minutes, or until tender and beginning to brown.  While the squash is roasting, cook the polenta.  Bring the broth or stock and a couple pinches of kosher salt to a boil.  Pour the cornmeal in to the broth in a steady stream, whisking constantly

3.)  Reduce heat and simmer, stirring often, until polenta is nearly tender.  Add the milk to the polenta and continue to simmer until polenta is cooked through, and just beginning to set up.  Stir in the Parmesan. Cover and remove from heat until ready to serve.

4.)Whisk together the mustard, vinegar and good quality olive oil, along with a pinch or two of kosher salt (to taste).  Toss the vinaigrette with the Arugula.

5.)  To serve: spread the polenta on the plate, top with arugula – then Lentils and the roasted Delicata Squash slices.

 

Chicken Soup with Matzo Balls

First time ever making matzo ball soup!  It is so fun, I don't understand how the balls can be under or over cooked.  I literally followed directions and they were this perfectly egg-y, fluffy, airy puffs of flavor.  Here is my awesome friend Rebecca's recipe (which I followed) except I made my own broth a week before in my crockpot and I added lots o' dill to the balls.  If you want something super comforting, pretty easy, and completely satisfying make and eat this soup.  I love fall and winter, I could make soups the ENTIRE time. Nom Nom Nom!

Serves 8 

Get the recipe here at Rebecca's awesome blog Better With Garlic

Sirloin in Teriyaki Broth with Chanterelles

A meal like this is completely worthy of a special event, hence my wonderful mother's birthday celebration.  The recipe is simple, as are the ingredients...but the taste is beyond great.  I will make this many more times, for my mom, for me, for my family, for everyone.  Enjoy this healthy, cheap, and adapted recipe from Food Network.  Note: my next chunk of blog posts will be simple and to the point because I am SO FAR behind in posting.

Serves 6

The Ingredients

2 bunch radishes (with greens) 

9 tablespoons teriyaki sauce
6 tablespoons oyster sauce 

6 teaspoons grated peeled ginger
Freshly ground pepper
3 pounds boneless sirloin steak (about 1 1/2 inches thick)
Olive oil, for the pan 

4 tablespoons rice vinegar
2 tablespoon packed brown sugar 

3 medium sweet potatoes, peeled and cut into 1/4-inch-thick rounds
2 bunch scallions, white and green parts separated, cut into 1 1/2-inch pieces
Toasted sesame oil, for drizzling
Roughly chop the radish greens. Cut the radishes into eighths.
5 cups beef broth

3 cups roughly chopped chanterelles 

2 frozen sheets of udon noodles (cooked according to package, optional)

The Process

 

1.)  Heat a grill pan over medium-high heat. Mix 4 tablespoons teriyaki sauce, 4 tablespoons oyster sauce, 2 teaspoon ginger and 1/2 teaspoon pepper in a bowl, then spread over the steak. Lightly oil the grill pan, then cook the steak about 5 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes, then thinly slice.

2.)  Meanwhile, bring the remaining 5 tablespoons teriyaki sauce, 2 tablespoon oyster sauce and 4 teaspoons ginger, the vinegar, brown sugar and 5 cups beef broth to a simmer in a saucepan, stirring to dissolve the sugar. Add the sweet potatoes, radish wedges and scallion whites and cook, covered, stirring occasionally, until just tender, about 10 minutes.

3.)  Add the chanterelles, radish, and scallion greens and cook until crisp-tender, about 5 minutes. Divide the vegetables, broth and steak among shallow bowls. Drizzle with sesame oil and add cooked udon noodles if desired.

So so so so so good!