Favorites of 2012

I am such a follower.

Most of the blogs I read have put up "Best of 2012" posts. Which, of course, means I have to do one too. Except I don't really have enough readers to be able to gauge which recipes have been my most popular ones. In addition to being a follower, I am also self-absorbed. Which means that my "Best of 2012" posts are of the recipes that I liked best each month. It was tough to decide some months while others it was clear.

Here is the yearly roundup.

1. Curried Ketchup - Proclaimed as the "best thing I have ever made!" Seriously. It's delicious and the simplest thing I have ever made.

2. Crustless Apple Pie - I make this over and over again, especially since it is something I can put into the slow cooker.

3. Sweet Potato, Apple, and Celery Salad - One of the many positive things to come out of last year's many detoxes is this awesome salad.

4. Buttermilk Quick Bread with 10 Variations - This recipe made it on the list simply because of its many variations. It is one of those great recipes that you can adapt to any flavor, whip up quickly, and bring to a potluck.

5. Chocolate Chip Cookie Dough Dip - This dip is seriously awesome. Despite its bean-i-ness, I have yet to serve this dip to someone and them not love it.

6. Chicken Meatball Soup - It is not often I eat, make, or post a recipe containing meat, but this turned out to be a pretty good soup recipe.

7. Zucchini Pancakes with Sauteed Corn - How could this one not make it to the list given my affinity for farmer's markets? This is the quintessential summer time recipe.

8. Chocolate Peanut Butter Baked Oatmeal - Chocolate and peanut butter for breakfast? Yes, please. 

9. Warm Summer Vegetable Slaw - Another great farmer's market recipe!

10. Moroccan-Inspired Butternut Squash Quinoa - This is one recipe that I swore would go on repeat. I have yet to make it again, but that doesn't mean you shouldn't. It was delicious!

11. Peppermint Patty Bars - This recipe uses this year's most favorite new ingredient, dates! It tastes indulgent, but is quite healthy. 

12. Tofu Nuggets - Nuggets dipped in BBQ sauce. Need I say more?

Shout Outs to:
Black Bean Brownies
Slow Cooker Bread
Galettes Two Ways

Squash-a-mania!

The squash situation had definitely gotten out of control here. Here a squash. There a squash. Everywhere a squash squash.

Here was the Squash Countdown:
1 gigantic butternut squash
1 spaghetti squash
3 acorn squash
1 patty pan squash

That's six squash in total! Six squash! All locally grown. Never mind the 5 cans of pumpkin I have sitting in the pantry (which is also squash). Ironically, despite having an abundance of squash, I kept waiting for the perfect squash recipe to come along. To be inspired to make something different then the usual.

By the way, I've already used the word "squash" 15 times so far in this post. Make that 16 times. 

Finally, I had to give in and just cook something. This soup is a variation on the usual seasonal butternut squash soup. And it's gooooood.

Garnish with spiced pumpkin seeds for some crunch

Spiced Butternut-Apple Soup

by Bonnie Graham

Keywords: blender soup/stew vegetarian butternut squash apples carrots

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Ingredients (8 cups)

• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1 inch fresh ginger, grated (2 tablespoons)
• 1 tbsp chopped fresh sage
• 1/8 tsp cinnamon
• 1/8 tsp cardamom
• 2 carrots, peeled and chopped
• 1 tart apple, peeled, quartered, and chopped
• 4 c chopped butternut squash
• Coarse salt and pepper

Instructions

1. Heat olive oil in a medium saucepan over medium heat. Add onion and garlic and cook until tender, 6 to 8 minutes.

2. Add ginger, sage, cinnamon, and cardamom and cook until fragrant.

3. Add carrots, apple, squash, and 3 cups water. Bring to a boil; cover partially and reduce to a simmer. Season with salt and pepper.

4. Cook until vegetables are tender, about 20 minutes. Let cool slightly.

5. Working in batches, puree until smooth in a blender. Adjust seasoning, if necessary.

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On Repeat

I'm not sure if you noticed, but I like to cook. I also like diversity. Jerry also likes these things.

The problem with two cooks in the kitchen is that we come up with original recipes on a regular basis. Which doesn't initially seem like a problem. Except we never seem to have the same meal twice. Even meals that we really enjoy. 

This is a meal that we said we would make again. That we talked about how good it was the entire time we ate. That we actually saved the scraps of our bowls so we could have them for leftovers. 

This meal will be put on repeat. Oh yes. It will. 

Moroccan-Inspired Butternut Squash Quinoa

by Bonnie Graham

Keywords: roast entree vegetarian butternut squash quinoa apples fall winter

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Ingredients

• 1 large butternut squash, peeled and diced
• 1/2 c quinoa
• 2 c water
• 1 large onion, diced
• 1 apple, diced
• 1/3 c raisins
• cinnamon, to taste
• nutmeg, to taste
• cayenne pepper, to taste
• smoked paprika, to taste
• cumin, to taste
• salt and pepper

Instructions

1. Preheat oven to 450 degrees.

2. Roast butternut squash on an oiled baking sheet with salt and pepper for 45 to 50 minutes, flipping half way through.

3. Meanwhile, place quinoa with 2 cups of water over medium high heat. Simmer for 15 to 18 minutes.

4. While everything else cooks, saute onions and apples over medium heat until soften. Season with salt, pepper, cumin, cinnamon, and nutmeg. Add raisins.

5. Once everything is done cooking, flavor quinoa with the cumin, cinnamon, nutmeg, paprika, and cayenne, tasting as you flavor.

6. Top quinoa with squash and onion mixture. Enjoy!

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