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Post by snoozy on Feb 24, 2016 16:18:12 GMT
I roasted a kabocha squash by cutting it in half and rubbing some olive oil on it, poking a few holes in the skin and putting them cut side down in a roasting pan. Half an hour or so at 395F. Delicious! We ate half at one meal.
Next day, I scraped out the other half, and mixed it with smoked paprika, sage and minced garlic. Then I took a tsp or two of the squash mix and plopped it on a wonton wrapper and placed a 1/2" cube of feta cheese on that. Moistened the edges of the wrapper with water and closed it up to make raviolis. Boiled them up and served it with some Greek tomato sauce.
Main thing I want you to get is mixing squash (any winter squash or pumpkin will do) with smoked paprika, sage and generous garlic, and then combining that with feta. The wontons were actually too thin -- proper Italian pasta would be better. Or use the squash and feta to fill manicotti shells or use as a layer in lasagna. Any good Italian tomato sauce will work, too -- I just happened to have Greek.
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Post by hermitjohn on Feb 25, 2016 14:30:49 GMT
Last I heard, feta isnt vegan, so that eliminates a large subset of your vegetarians.
A main dish consisting of macaroni and winter squash would spike my blood sugar. Ditto tomato sauce. So eliminate diabetics.
But hey it probably would work for most people.... just not "all".
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Post by snoozy on Feb 25, 2016 16:02:08 GMT
I didn't say it was a vegan recipe. Sigh. And Hermit, your digestive system is in a class by itself.
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Post by hermitjohn on Feb 25, 2016 18:35:59 GMT
No, you just said it was "for all". Thats what I found offensive. I guess "all" excludes vegans and lonely little old diabetic me... We just dont count. By way dont think I am the only type 2 diabetic in the world, but maybe I am.... LOL All those diabetes books and websites written just for me, I am so famous and important!!! And starchy veggies and grain products and low fiber sugary fruits like tomatoes, do affect all type 2 diabetics. Though there are individual differences in tolerances of such.
Course anymore, the number of real live people in my life can be counted on one hand and still leave some fingers unused. None of them are diabetic, so from actual personal knowledge, maybe nobody else has this problem. Just imaginary folk on the internet and in books....
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Post by Deleted on Feb 26, 2016 17:34:56 GMT
That sounds scrumptious snoozy. I love pumpkins and squash, and with winter coming up this is one dish I'm definitely going to try. Thanks for posting it. |
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Post by snoozy on Apr 21, 2016 6:44:00 GMT
Okay, Hermitjohn, here ye go:
Green Pea Hummus
Cook a small pkg of frozen peas in a bit of water for 5 minutes. Drain and run cold water on them to cool them off. Throw them in a blender or processor with 2T of sesame tahini, 2-3 cloves of mashed garlic, 1t ground cumin, 2T of olive oil, juice of 1-2 lemons, salt and pepper to taste. (Recipe also called for 1/2c parsley, but I didn't have any.) Make a smooth puree. Serve as you would regular hummus, with a splash of olive oil and a sprinkle of cayenne or oregano or cumin.
We had this tonight with Persian rice. Very light and delicious pairing.
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Post by toni48 on Apr 21, 2016 13:13:14 GMT
snoozy That sounds yummy. I've never had that kind of squash before. And I love something l can eat without using meat for a change.
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Post by toni48 on Apr 21, 2016 13:16:10 GMT
snoozy That sounds yummy. I've never had that kind of squash before. And I love something l can eat without using meat for a change. I want to come and eat at your house... Please post more recipes...
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