Winter – Page 2 – Well Dined

12
Nov
2013

Butternut Squash and Bacon Mac and Cheese

categories: Recipes

I’m not really sure how to do food styling for mac and cheese – as you can tell from this photo. Oh – a chunk or orange stuff, yum. Well don’t let my bad photography fool you – this mac and cheese is the bomb. It’s the ultimate comfort food, and I should know.

You see, I lost my cat last month to illness. Other pet owners out there might understand this – he and his (adopted) brother were my first pets as an adult. That is a whole different situation from childhood pets, or even pets you get later as a family. I literally think of my boys as my children, so this was extremely difficult for me. It was also very sudden. Animals, as you may know, hide their sickness so that they won’t be perceived as weak. Which means that by the time they start acting sick, it is often too late. In our case, we took him in the same day he was acting weird and found out that night that there was nothing we could do. He was gone the next day.

The grief affected me like the flu – I had fever, chills, and nausea. The only thing I could stand to eat was macaroni and cheese, and after a couple of days of my husband making me the boxed stuff, I finally started cooking again. I made this butternut squash mac and cheese and lived off it for a week. It was definitely very comforting.

It’s ooey gooey with both cheddar and Gruyere, with a bit of caramelized onion, pops of salty bacon, and sweet butternut squash – partially mashed so that there is sweetness throughout, but also some chunks here and there. I even splurged and used regular, white pasta so that I could get my favorite shape – gemelli.

The top is sprinkled with more cheese and buttery breadcrumbs. Perfection. This is possibly the most delicious food ever. So whether you are sad or you just like macaroni and cheese, go dive face first into a bowl of this stuff. You won’t regret it. (more…)

30
Oct
2013

Butternut Squash and Kale Mac and Cheese

categories: Recipes

So I actually made this a year ago and didn’t manage to post it before it was way past butternut squash season, doh! I figured I would just hold off and post about it the next Fall, which is what I am doing now. The problem is, my photography has improved leaps and bounds since then so these photos look really awful. I am so sorry in advance, but the mac and cheese is really good. I promise.

I saw this recipe on an episode of The Chew, and the idea was that it was orange and black for Halloween. Orange from the squash, black from the kale. Except that kale is green, even when it’s wilted… Whatever – it uses Fall produce and it’s delicious, so let’s pretend it works.

Cook up some bacon (I used pancetta because stuff and things), add some butter, sweat some onions and garlic, wilt some kale – awesome. So here’s where the original recipe gets weird (The Chew website is notoriously bad at reviewing their recipes) – it says to have 1 butternut squash, peeled and diced, and to saute the squash in the pan. Then later it says to add in the butternut squash puree. What butternut squash puree? There is no butternut squash puree in the ingredient list. Huh? Also – sauteed squash? Meh. So here’s what I did (as you can see in the previous picture) – tossed that cubed squash with olive, salt, pepper, and nutmeg; then roasted it. Yummy. Then I took half the roasted squash and mashed it. Ah-ha! Now there is butternut squash puree, sort of. (more…)

28
Oct
2013

Apple Oat Muffins

categories: Recipes

Let’s start the week out with something sweet, and not even that bad for you. These muffins are mostly oats, held together by a little yogurt, and studded with chunks of delicious apples. The are unbelievably moist and spiced with cinnamon. Breakfast, dessert, whatever – these are going to get gobbled up fast.

I used braeburn apples, but any good baking apple will do. Some stores have little signs that tell you which apples are good for what.

See what I mean? There is more than 2x as much oats as there is flour.

The batter is very wet, but this is a good thing. I would dice the apples smaller next time.

My husband practically inhaled these bad boys. Seriously. Go make these. Right now. I’ll wait… Did you make them? Aren’t you glad you did?

You can invite your neighbor over for muffins and hot chocolate. I bet they’d love it.

They might even take one of the muffins you give them on an adventure to the airport. Cuz who wants to eat airport food, right? (more…)

25
Oct
2013

Healthy Moroccan Lamb

categories: Recipes

Super comforting spiced lamb on top of creamy mashed potatoes – how could that be healthy? Well for starters, there are no potatoes – that is a cauliflower and white bean puree. This looks like comfort food, and it totally is, but it is all veggies and protein with no carbs!

Start by caramelizing some carrots to release that sweetness. Then brown up some lamb. I used lamb chops and discovered that there is very little meat on them – next time I am definitely using cubed meat.

When the lamb is browned, add in garlic, spices, chard, and chickpeas (more protein!). I wondered why the original recipe didn’t call for tomatoes – they make so much sense here. So I went ahead and added them. The original recipe also just used paprika, which I thought was a little boring. I used paprika, cinnamon, cumin, and coriander.

Another change from the original was that it called for polenta to serve with the lamb. Polenta is cooked corn meal, and I am trying to avoid grains. So I used a cauliflower puree instead and it was creamy and delicious – a good counterpoint for the tangy spiced lamb. (more…)

09
May
2013

Moroccan Meat Pies and Afghan Pumpkin

categories: Recipes

This post got lost and forgotten somewhere, so it’s not very seasonal and I apologize. But you can look forward to making it next Fall.

And you should look forward to it. Sweet, caramelized pumpkin with spices, creamy yogurt, and tangy tomato sauce? Yes, please. This is one of my favorite Afghan dishes, called kadu bouranee.

And these delicious Moroccan inspired meat pies made with phyllo, ground beef, and spices are the perfect main to complement the pumpkin. You could also make the Afghan meat dumplings called mantu, of course, but they require a little bit more work. (more…)

08
Mar
2013

Turkey and Sweet Potato Shepherd’s Pie

categories: Recipes

Okay – it is really hard to get an attractive picture of a shepherd’s pie. The blogger I got this recipe from did cute little individual dishes and I thought “Ain’t nobody got time for that!” and just did one big casserole. But after posting a very unattractive photo on facebook (that sparked a crazy battle between two friends, no joke) I know why she did it that way!

Photography aside, this dish is great. Lean but satisfying ground turkey mixed with a ton of veggies make a hearty filling.

Topped with delicious super-food sweet potatoes, this version of shepherd’s pie is super healthy and super delicious.

Baking it in individual dishes is definitely cuter and neater, but if you don’t care whether the topping gets mixed into the filling on the plate – you can totally do one big dish. (more…)

06
Feb
2013

Fall Pasta Dishes

categories: Recipes

I’ve been playing with combining squash and pasta for comforting Fall/Winter dishes. Like last weeks White Lasagna or the Butternut Squash Stuffed Shells from the beginning of the month. And now I have a few more, starting with this Butternut Squash and Leek Pasta Sauce.

This is simple and delicious – pureed squash, leeks, garlic, butter, sage, and Parmesan form a rich and creamy sauce to perfectly coat spaghetti.

Next up is Pumpkin Macaroni and Cheese with Amaretti Crumbles.

Roasted pumpkin combined with noodles, cheesy bechamel, and sage.

‘Then topped with delicious almond cookies and baked. Yum! So comforting in cold weather. (more…)

23
Jan
2013

White Lasagna

categories: Recipes

White lasagna with shredded chicken, spinach, butternut squash, whole wheat pasta, and low fat cheese for a super delicious, creamy, but light dinner? Yes, please! (more…)

14
Jan
2013

The Hunger Games Stew – Food ‘n Flix

categories: Recipes

Holy Mockingjay, Batman – I am so excited about this post! Food ‘n Flix and Cook the Books have teamed up to do a double post for The Hunger Games, with Heather from girlichef hosting! Announcement post is here.

The Hunger Games is the first book of a trilogy about a dystopian alternate timeline where war has reduced America to 12 Districts ruled by a Capital. As punishment for a rebellion, all 12 Districts must offer up 1 boy and 1 girl between the ages of 12 and 18 as a tribute to compete in the Hunger Games each year. These children must then fight to the death in a televised spectacle with only 1 survivor. To make things even worse, all of the Districts are purposefully kept in a state of starvation except for the District of the winner – which is given ample food for a year until the next Hunger Games (hence the name). Food, therefore, is extremely important and a focus throughout the series.

The protagonist, Katniss Everdeen, is an extremely tough teen who would do anything to protect her family and especially her little sister, Primrose. When Prim is selected as Tribute (a death sentence for the timid 12 year-old), Katniss volunteers to take her place. Before being entered into the death-match proper, the Tributes are primped and pampered and paraded around the Capital. It is here that Katniss experiences luxury and an overabundance of food for the first time in her life.

Her favorite dish is a Lamb Stew with Dried Plums – it is mentioned frequently and even sent to her as a present when she is fighting for her life. I decided that the stew would be the perfect dish to make for this post, served on some wild rice that seemed fitting for the setting. I also served it with goat cheese rolled in herbs (inspired by the cheese that Primrose makes from her prized pet) and rustic seed bread (inspired by Peeta – Katniss’s love interest and fellow Tribute, whose family owns a bakery). (more…)

04
Jan
2013

Butternut Squash Stuffed Shells

categories: Recipes

Spiced butternut squash puree? Creamy bechamel? Gooey cheese? Yes please! This dish is so comforting and delicious – just perfect for fall.

Roast some butternut squash with olive oil, salt, pepper, and nutmeg. Mash it up with mascarpone, Parmesan, brown butter, garlic, and shallots.

Stuff the filling into large pasta shells – I used whole wheat to add a semblance of health. I found one box of shells to be too many, actually – so I filled the others with cheese and tomato sauce. (more…)

Tag: Winter