Kale, Pear & Granola Mix Stuffed Acorn Squash

For dinner today, I first roasted an acorn squash at 400 degrees for 45 minutes. I cut it open (the wrong direction) and brushed it with olive oil and sprinkled some salt, pepper and oregano in it and then threw it in the oven. 

After that, I cut up a pear and sautéed it in coconut oil and cinnamon until the pear cubes were soft and warm. I threw the pear slices in with some small cut up kale and a homemade pumpkin seed, almond and granola mix and then sautéed all of that until the kale wilted down. I also drizzled some agave and pomegranate vinegar in the pan to coat the kale. 

When the acorn squash was done, I simple threw some of the warm kale salad in to the squash and it was good! I really loved the kale salad but I wish I had sprinkled some brown sugar and coconut oil in the acorn squash to go with the sweet fruit salad instead of the savory spices but will just have to do it next time! 

Homemade Pasta

My sister bought me a pasta machine for Christmas last year and I tried once to make pasta and it was the most frustrating meal of my life! After doing some more research and building up the courage, I decided to try again using help from these websites:

http://www.ijustmakesandwiches.com/recipe/how-to-make-homemade-pasta/

http://www.seriouseats.com/2015/01/best-easy-all-purpose-fresh-pasta-dough-recipe-instructions.html

I followed the first recipe and used a 1:1 ratio between the semolina pasta flour and eggs. I still struggled with crumbly dough that wouldn’t come together when trying to knead it and added about 1/8 cup of water which helped, but I’m guessing I could have used more because it was still really hard when I wrapped it to put in the fridge for 30 minutes. Then, when running the pasta through the rolling machine, the dough would break and tear a lot so I had to fight it but eventually got some noodles to come out! Still need lots of practice and figuring out the right method to putting together the perfect pasta dough, but I have to say this time was really darn tasty!!

I also cooked up some shrimp and made a Marsala wine sauce with some onions, garlic, butter, Marsala wine and a sprinkle of flour to thicken it up.

It was a long process, but all worth it!

ELOTE

One of my favorite places I have been to in Nashville is called “Mas Tacos,” and I went there with a friend last year. She just had ACL surgery so I decided to recreate her a dinner similar to the one we had at Mas Tacos because we both fell in love with their menu there!

First of all, my friend loves pineapple, so I decided to make the pineapple teryiaki boats again and assemble tacos with the pineapple rice on the bottom, teriyaki chicken and then some guacamole on top and it was probably the best taco combination ever. Finished off with feta would have made it perfect in my opinion!!

Then I also made some caramelized plantains and Elote for sides, which are the same sides we had at Mas Tacos. The Elote was incredible, so I did my best to copy what they did. Elote is just a Mexican street corn on the cob. All I did was boil the corn, then cook it some more on the stove top in a pan to get that grilled corn effect because I sadly do not have a grill, rubbed some butter on it, sprinkled Parmesan cheese to stick to the butter and finally finished it off with some paprika. Wasn’t the same as Mas Tacos but I would say it was pretty close for an amateur!

It was an awesome meal and definitely worthy to be made again!

Zucchini Rose Corn Pie

Today I needed to use up some zucchini, so I made this recipe that I found. I didn’t exactly follow the directions as listed so it ruined any chance at an awesome picture but that’s ok… I put the zucchini roses in the baking pan before the corn mixture when it should have been the other way around, but it was still a great recipe! Note to future self: think it needed about 10 more minutes longer though. Regardless, would love to make it again!

http://everydaygoodthinking.com/2017/07/12/spiralizer-zucchini-corn-pie/?pp=1