Stuffed Squash Roast with Glazed Onions

I saw this in the paper, and wanted to share it, cuz, "Whether you have vegetarians or just plain veggie lovers at the table, this squash -- stuffed with layers of rice, dried fruit, vegetables, and chestnuts -- will impress and satisfy." And, isn't that what FOOD is all about - sharing the love and thankfulness we feel about being together at one table?? Remember when I use an asterisk*, it denotes changes I would make or suggestions...
(serves 8-12)

Ingredients for the squash:
1 large (3 lb.) butternut squash, washed and dried
1/2 t. kosher salt

Ingredients for the glazed onions:
1 T. EVOO (extra virgin olive oil)
1 red onion, thinly sliced
1 T. balsamic vinegar
2 T. sugar (I use Sugar in the Raw or turbinado sugar*)

Ingredients for rice:
1 cup cooked wild or black rice (I would use a pilaf of both*)
1/3 cup dried apricots (I use the plump "fancy" ones that are softer*), chopped
1 T. freshly squeezed lemon juice
1/2 t kosher salt, or more as needed
1/4 t. freshly ground black pepper
1/8*-1/4 t. ground cayenne pepper
1 cup whole cooked vacuum-packed chestnuts, chopped
1/2 cup mixed nuts, chopped
1 t. dried sage
1/2 t. paprika (I would use smoked* paprika)

Ingredients for the mushrooms:
1 T. EVOO (extra virgin olive oil)
1 cup (about 4 oz.) cremini mushrooms, washed, dried, and sliced
2 cloves garlic, minced
Kosher salt
Freshly ground black pepper

For the assembly:
1/2 cup cranberry sauce
2 roasted red bell peppers
3 sun-dried, rehydrated if not oil packed, and chopped
1/2 cup lightly packed baby spinach leaves
1 T. fresh lemon juice

1. For the squash: Preheat the oven to 350. Line a rimmed baking sheet with parchment paper. Use a very sharp knife to split the squash in half lengthwise, then place the halves - cut side down on the baking sheet. Bake on the middle rack for 45 min., or until just soft pierced through the skin with a skewer. Turn cut sides up, season lightly salt and let cool while you prepare the remaining components.
2. For the glazed onions: Pour the oil into a large skillet over med. heat. When it shimmers, add the onion and cook, tossing frequently, until it starts to soften, five min. Stir in the vinegar and sugar, reduce the heat to med. low and cook until the onions are soft and the syrup is sticky, 10 min. Transfer to a bowl, and rinse out the skillet.
3. For the rice: Combine the rice, chestnuts, apricots, nuts, lemon juice, sage, S&P, and paprika in a large bowl, stirring until thoroughly incorporated. Taste, and add more salt, as needed.
4. For the mushrooms: Set the rinsed-out skillet over med. heat, and pour in the oil. When it shimmers, add the mushrooms and garlic; cook for 5 min., stirring frequently, until the mushrooms soften and exude their liquid and it evaporates. Remove from the heat and season lightly with S&P.
5. To assemble, scoop out the fibrous matter and seeds from the squash and discard (or save seeds for another use), then scoop out a 2" channel of flesh, chop or break it up, and mix into the rice. Spoon the cranberry sauce into one of the squash halves, spreading it thinly in the cavity. Add enough of the rice mixture so it is slightly mounded and rises above the edge of the squash; you can spoon any remaining rice on the squash's serving platter.
6. Next, layer in this order: The roasted peppers, the glazed onions, the mushrooms, and sun-dried tomatoes. Toss the spinach with the lemon juice, then scatter the leaves on top. Place the other squash half on top, cut side down, lightly pressing if needed to help balance the roast. Use skewers to secure it, or tie with kitchen twine in 3 even spaced spots. Return to the oven and bake (350 degrees) for an additional 15 min. or until the filling is heated through.
8. Remove the skewers or twine. Use a serrated knife to cut the squash roast crosswise into 8 thick slices, or 12 thinner ones depending on the appetite of your guests. Serve warm.

"Our lives are better off in God's hands than in our own."

:Love,

Machete Milletti

Food as Thankfulness!

Dear Readers, The entire reason I began this blog was to share my Foodie Love and Recipes that float my boat. I am Thankful for each and every one of you who takes the time to read my suggestions!! Let us gather around whatever table we are Blessed to have, and ENJOY our repasts with Friends and Family.

"God hears the prayers of His people."

I pray for Peace and Love for you all today, tomorrow, and always!!

HAPPY THANKSGIVING,

Machete Milletti aka Chef Deb

Dark Chocolate Avocado Cake ~ Gluten free

Dear Readers, how 'bout trying this UNLIKELY combo. where "avocado and chocolate become best friends to create a rich, moist cake that even your kids (of ALL ages) will clamor for?"
(8 servings)

2/3 cup cocoa powder
1/2 cup boiling water
1 T. vanilla extract (use the best you can afford*)
2 cups finely ground almond flour
1/2 t. baking soda
1/4 t. sea* or kosher* salt
1/2 cup dark honey
1/2 cup coconut palm sugar
2 ripe, med. avocados; peeled, seeded ans mashed
4 large eggs
1/2 cup chocolate chips

Preheat the oven to 325. Grease a loaf pan, and line with parchment paper. In a small bowl, pour boiling water and vanilla extract onto cocoa poser and whisk to combine; it should be like a slightly runny paste. In a large bowl, sift flour, baking soda and salt. Add honey, coconut sugar, and avocados to the bowl of a food processor. Process until avocado mixture is smooth and pale green. Add chocolate mixture to the food processor, and blend until well combined. Whisk eggs, and add them to the food processor; pulse 3-5 times to incorporate into the mixture. Gently fold chocolate-avocado mixture into the dry ingredients, adding chocolate chips. Pour batter into your prepared loaf pan and bake 50 min. or until a knife comes out clean. The cake will be a bit jiggly. Cool the cake for at least 20 min. before removing from the pan. Top with the dollop of coconut shipped cream, if you like, or vanilla bean ice cream*.

"We're not perfect, but we're loved."

Today: love one another, as Jesus loves YOU!!

Love,

MM

MM's Marinated Flank Steak

Happy Friday, Dear Readers! I have been making this as a part of my Autumnal Feast for YEARS, so thought it would be appropriate to share it with all of you today.

1 flank steak
Kosher salt
Montreal Steak Seasoning (remember white peppercorns contain Gluten)
Extra virgin olive oil
Red wine (I use Merlot)
Red wine vinegar (I use Trader Joe's)
Red onion, finely chopped
Garlic cloves, finely chopped
Fresh basil (or dried), finely chopped
Fresh rosemary leaves (a MUST), finely chopped

Salt and pepper steak liberally on both sides. Mix all the rest of  the ingredients together. Place steak in a recloseable bag. Pour in the marinade. SEAL bag, then massage the steak through the bag. Roll up and place in the fridge for at least 1-2 days. Broil or grill to your desired doneness. Cut thin slices against the grain. I serve this with baked acorn squash halves filled with butter and brown sugar, and potato packets. YUMOLA.

I am THANKFUL that you take the time to read my blog. May God Bless You.

Don't forget to Laugh Out Loud today, and Be KIND to each other!!

Love,

Machete Milletti (aka Chef Deb or MM)

Spaghetti Squash & Mini Turkey Meatballs with Pumpkin Seed Pesto

Dear Readers, this is a quick and easy one to have on the table pronto (and to make it even faster.....use store bought pesto, or freeze pesto that you make yourself for times such as these!). And, for a DELISH snack, roast the squash seeds with olive oil, curry powder and salt!! Remember, when you see that I have used an asterisk* it denotes changes or suggestions I would make or do..............
(serves 4)

Spaghetti squash: 
1 med. spaghetti squash
1 t. coconut oil
Coarse* kosher* salt, to taste

Meatballs:
1 lb. ground turkey thigh
1/3 cup finely minced sweet* onion or red*
1 T. freshly* squeezed lemon juice
1 t. dried basil
1 t. kosher salt

Pesto:
1 cup loosely packed fresh basil (again, I encourage you to grow your own herbs inside or out.....!!*)
1/2 cup raw pumpkin seeds
3 T. freshly* squeezed lemon juice
2 cloves of garlic, roughly chopped
3/4 t. kosher salt
1/4 cup + 1 T. olive oil

Preheat oven to 400. Carefully slice squash lengthwise, and remove seeds with a spoon. Rub inside of squash with coconut oil and sprinkle with salt. Place cut sides down on a baking sheet lined with parchment paper. Roast 30-40 min., until tender and easily pierced with a fork. Cool until squash can be comfortably handled. While squash is roasting, combine meatball ingredients in a med. bowl. line a second baking sheet with parchment paper, and use a small cookie scoop or tablespoon to form mixture into small balls. Place 1" apart on baking sheet. Place meatballs in oven, and cook about 15 min., until firm to touch and cooked through. While meatballs are cooking, prepare pesto in a food processor. Process parsley, basil, pumpkin seeds, lemon juice, garlic, and salt, scraping down teh bowl as needed. Drizzle in oil, and process to a chunky, yest blended consistency. Using a fork, scrape squash "noodles" from skin into a med. bowl, and stir in pesto. Top with the mini meatballs.

"Everyone everywhere is more like us than less like us."

I wish you LOVE and LAUGHTER in spite of what is going on around us in this troubled world...today!!!!

Machete Milletti (aka MM, aka Chef Deb)

Onion Rice

"A simple and versatile rice side dish that everyone loves!" I hope you will, too!!!
(no serving size listed)

1 T. vegetable oil
1 large red onion, finely chopped (1&1/2 cups)
1 cup long-grain white rice (or use the rice of your choice*)
1/2 t. kosher* salt
1/2 t. freshly* ground pepper
2 cups low-sodium chicken broth or chicken bone* broth

Heat oil in a large saucepan over med. heat. Cook onion, stirring frequently, until almost tender, about 5 min. Add rice, S&P; cook, stirring frequently, 2 min. Add broth and bring to a boil. Reduce to a simmer, and cook covered, until liquid is absorbed and rice is tender, about 20 min.

"Sacrifices offered to God are opportunities to showcase His love,"

I wish you Peace and Love today,

Chef Deb - aka Machete Milletti

Coriander Cauliflower and Chickpeas with Lemongrass-Infused Coconut Rice

I like EVERY word in the title of this recipe!! I hope you will, too.
(serves 4)

4 t. coconut oil, divided
1/2 med. onion, diced
2 t. whole coriander seeds
1 t. minced ginger (1/2" piece)
2 t. minced garlic (about 3 cloves)
2 stalks lemongrass, cut into 1" pieces
1 t. kosher* salt, divided, plus more to taste
1&1/4 cups coconut milk, divided
1 cup short-grain brown rice
1 head cauliflower, cut into bite size florets
3 cups cooked chickpeas (if using canned, drain and rinse well*)
1/4 cup chopped cilantro, more for garnish (I suggest you grow your own*)
1 small Fresno chile or other chile pepper, thinly sliced (wear gloves*)

Heat oven to 400. In a medium saucepan, heat 2 t. coconut oil over med. heat. When oil has melted, add onion and stir to coat. Reduce heat to med.-low, and cook onion 8-10 min, until fragrant and translucent. While onion is cooking, place coriander in a small pan and toast over med. heat, 5-8 min. until fragrant and translucent. While onion is cooking, place coriander in a small pan ad toast over med. heat, 5-8 min., until fragrant and slightly browned; frequently shake pan to toast. Remove from heat; transfer to a spice grinder or mortar and pestle, and grind. Add ginger, garlic, lemongrass, 1/2 t. salt and half of the ground coriander to onion mixture; stir to combine. Cook 2-3 min. until fragrant. Add 1 cup coconut milk and rice; stir and cover to cook over low heat 35-45 minutes, until liquid is absorbed and rice is creamy. Remove lemongrass. While rice is cooking,combine cauliflower and chickpeas on parchment-lined baking sheet.Drizzle with 2 t. coconut oil, add remaining coriander and 1/2 t. salt and stir to coat. Roast in the oven 35-45 minutes, or until browning; stir half way through. Remove cauliflower and chickpeas from oven. and place in a large saute pan with 1/4 cup coconut milk. Cook over med.-low heat 3-5 min. until combined. Stir in cilantro and salt, to taste. To serve, scoop rice on plates with a 1/2 cup measuring cup, and serve cauliflower mixture alongside.Garnish with cilantro and chile peppers.

"In God's power and love, draw closer to others while there's time."

Love,

Chef Deb (aka Machete Milletti)

BBQ Turkey Apple Burgers

Talk about EASY PEASY!! Don't forget when I use an asterisk*, it denotes my suggestions.......... Here is the description of this recipe: "A handful of grated apple gives naturally lean turkey a shot of needed moisture and sweetness (plus a fiber boost), and the dry seasoning mix jazzes up the flavor."
(serves 4)

1 lb. ground turkey
1 med. apple, peeled, cored and grated (I would use Granny Smith* or Honeycrisp*)
4 t. dry barbecue seasoning mix
Coarse* kosher* salt, and freshly* ground black pepper (white pepper contains Gluten*)
4 seeded kaiser rolls or onion* rolls
4 leaves Boston lettuce
1/4 cup prepared barbecue sauce
1/4 cup sliced red onions
Smoked* provolone cheese slices* optional

Heat grill or grill pan* or broiler*  to medium high. In a bowl, combine turkey, apple, seasoning mix., and S&P to taste. Shape into 4 patties. Grill 10-12 min. or until 165 internal temp. is reached, turning once. Grill the seeded buns. Top the patties with onion slices and cheese, if using. Place patties on bottom bun, top with bbq sauce, and lettuce leaves. Place bun top on lettuce, and serve immediately with thin potato chips (I LOVE LAYS*), and some cold red seedless grapes*. Oh, and plenty of napkins*!!

"Wisdom grows when we listen to the words of mature believers."

Don't forget to have a LOT of FUN today!!!

Peace and Love,

Machete Milletti (aka Chef Deb)

Mussels Escabeche

I LOVE MUSSELS - especially Penn Cove Mussels from Whidbey Island. Dear Readers, pls. be aware that this recipe takes 40 min. to make, but 1 day to marinate, so please plan ahead!!
(serves 6-8 - makes about 1&1/2 cups)

1 lb. plump, medium-size mussels (rinse and remove the beards*)
6  T. EVOO (extra virgin olive oil)
8 garlic cloves, thinly sliced crosswise
1 shallot, peeled and cut into matchsticks
1 t. smoked sweet Spanish paprika (I LOVE THIS STUFF*)
1/4 t. saffron threads
1/2 t. kosher salt
3&1/2 T. Champagne vinegar

Heat a 4 qt. pot over high heat. Add mussels and 1/4 cup water, immediately cover to trap steam. Cook just until mussels open, 2-4 min. Drain, discarding any unopened ones. Let cool, then scrape mussels from shells into a bowl. Heat oil in a med. pot over med. heat. Add garlic, shallot, paprika, and saffron. Reduce heat to med.-low and cook, stirring often, until garlic and shallot are soft but not golden. Remove mixture from heat and stir in salt and vinegar. Pour over mussels. Set bowl in a larger bowl of ice and cold water and let mussels cool until cold. Transfer mussels and pickling mixture to a pt.-size jar (or 2 smaller ones). Tamp mussels gently to just submerge, then chill at least 1 and up to 3 days. Bring to room temp. before eating. Serve with a warm baguette and a big smile!!!

"God will defend His Name."

Peace and Love,

MM

Sweet Potato and Black Bean Soup

This soup screams NOVEMBER!! Bean are a wallet-friendly source of protein, fiber, and complex carbs, and you can really add anything else you like to this recipe, like chorizo sausage, and top with grated cheese, sour cream, and/or relish...And, of course, soups can easily be doubled or tripled....depending on the size of your hungry crew!! Remember, when I use an asterisk*, it denotes changes I would make or suggestions...Soups are also great to make in your slow cooker!!
(serves 4)

2 T. olive oil
1 large sweet* onion, chopped
2 garlic cloves
1 jalapeno pepper, diced (wear gloves, and remove seeds - that is where most of the heat lives*)
10 oz. organic low-sodium* chicken stock
1 lb. cooked black beans, canned or dry - if using dry, pre-cook in a pot of water over med. heat for 30
    minutes, or until tender
1 15 oz. can diced tomatoes
1 lb. sweet potatoes - about 2 med., peeled and diced
Dash red-wine vinegar
Kosher* salt and freshly* ground black pepper, to taste (white pepper contains Gluten*)

Heat oil in a medium-sized pot, over med.-high heat; add onion and cook until translucent, 3-5 min. Add garlic, jalapeno, and stock; cook until tender, 5-7 min. Add beans, tomatoes, and sweet potatoes; simmer on low 10-15 min., until sweet potatoes are tender. Add vinegar, and S&P, to taste.

"Never forget in the light what you learn in the darkness."

And, don't forget to have some FUN today!!!

Love,

Machete Milletti (AKA Chef Deb)