Stuffed Acorn Squash for Two

Without fail, my winter CSA means many meals of stuffed squash. I would make it occasionally in the years before I started getting a winter CSA share, but now it has become a staple fall/winter meal. I am constantly in search of new recipes and flavor combinations and this basic template allows me to easily experiment with myriad combinations of beans, grains, greens, and nuts. The amounts listed for the main ingredients here are all ranges because the size of the squash you're stuffing (and appetite) can vary quite a bit, but I typically lean towards the higher end so I can pack my squash to the absolute limit.

Sometimes I'll buy specific ingredients for combinations I think will be delicious, but more often than not I'm improvising with is in my pretty well-stocked pantry and fridge. To give you a little inspiration, I'll offer the tasty combination pictured above - quinoa, kale, cannellini beans, and walnuts - a meal equally appropriate for a weeknight dinner as a vegetarian main on Thanksgiving. (You can also keep it gluten-free by using quinoa or rice.) Flexible, delicious, nutritious, and easy, this recipe surely deserves a regular place in your winter meal rotation.


Stuffed Acorn Squash for Two
adapted from Whole Living
serves 2

1 halved and seeded acorn, festival, or delicata squash
1 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
Coarse salt and freshly ground black pepper
1 diced large onion
2 teaspoons chopped fresh or 1/2 teaspoon dried herbs
1/3 to 1/2 cup cooked beans (white, black, pinto, garbanzo, etc.)
1/3 to 1/2 cup cooked grains (quinoa, brown rice, bulgur, couscous, etc.)
1 to 2 cups chopped hearty greens (kale, spinach, Swiss chard, etc.)
2 tablespoons freshly grated Parmesan cheese, optional
2 Tbsp chopped toasted nuts or seeds, divided (hazelnuts, walnuts, almonds, pecans pumpkin seeds, sunflower seeds, etc.)
Lemon or balsamic (or other) vinegar

1. Heat oven to 400 degrees. Brush squash with 1 teaspoon oil and season with salt and pepper. Roast cut side down until tender, about 30 minutes. Flip and set aside.

2. Heat 1 tablespoon oil in a medium skillet over medium heat. Add onion and cook, stirring, until tender, about 6 minutes. Add herbs, beans, grains, and greens. Cook, stirring, until greens wilt, about 2 minutes. Season with salt and pepper.

3. Divide stuffing between squash halves, top with Parmesan, and roast until golden, 15 to 20 minutes.

4. For each serving, sprinkle with 1 tablespoons nuts or seeds and squeeze with lemon or vinegar.

Classic Beef Chili for Two

Chili is one of the reasons to get excited about fall. On my list of culinary goals, making that first batch of chili lies shortly after getting my hands on as many pumpkin-based treats as possible. And if the season's motivation wasn't enough, this recipe fit perfectly into the theme I chose for this year's football snacks - matching the snack (and beer, when possible) to the city/region of the Packer's opponent. In week two, the Packers played the Washington Redskins, with DC being home to the famous Ben's Chili Bowl. (Yes, I considered making chili to use in a half-smoke, put opted for a bowl of chili with some leftover Zucchini Corn Muffins instead.) Leftovers were also somewhat inauthentically repurposed Cincinnati Chili for the week 3 game, and the bit remaining in the freezer just may turn into Coney Dogs for the Lions game on October 6th (despite their origins, Coney Dogs have become a signature dish of Detroit).

I definitely won't argue that chili is a dish typically suited to big batches, but when you don't have a lot of people to feed and love to tweak and experiment like I do, a recipe for two is just perfect. It's often not straightforward to adapt a big batch recipe down to a modest meal, but when the source is America's Test Kitchen, there's no reason to worry that the scaled recipe is a pale comparison to the original. This recipe has the perfect level of spiciness, bold enough to excite the taste buds, but not so assertive that the smoky cumin, coriander, and garlic disappear. There's a nice balance between the meat, beans, and veggies - the chili is stick-to-your-ribs hearty without being a total gut-bomb, satisfying the heartiest of appetites without scaring away those who aren't total carnivores. Though ATK's specialty is precise and thorough perfection of recipes, I can already see myself trying some of my own versions - poblanos, black beans, and pork, perhaps? Green chilies, white beans, and chicken? Though perfection in its own right, like any good recipe, this one inspires further culinary creativity.

Classic Beef Chili
adapted from America's Test Kitchen Cooking for Two (2010)
serves 2

1 tablespoon vegetable or canola oil
1 small white or yellow onion, minced
1/2 red or orange bell pepper, stemmed, seeded, and cut into 1/2-inch pieces
3 garlic cloves, minced or pressed through a garlicpress
1 1/2 tablespoons chili powder (I love anco)
1 teaspoon ground cumin
3/4 teaspoon ground coriander
1/4 to 1/2 teaspoon red pepper flakes
1/4 teaspoon dried oregano
1/8 to 1/4 teaspoon cayenne pepper
Salt
8 ounces 85 percent lean ground beef
3/4 cup cooked red kidney or pinto beans
1 (14.5-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce

1. Heat the oil in a medium saucepan over medium heat until shimmering. Add the onion, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, cayenne, and 1/4 teaspoon salt, and cook, stirring often, until the vegetables begin to soften and the spices are fragrant, 3 to 5 minutes.

2. Stir in the beef and cook, breaking up the meet with a wooden spoon, until no longer pink, about 2 minutes.

3. Stir in the beans, diced tomatoes with their juice, and tomato sauce, and bring to a boil. Cover, reduce the heat to low, and simmer, stirring occasionally, for 45 minutes.

4. Uncover and continue to simmer, stirring occasionally, until the beef is tender and the chili is dark, rich, and slightly thickened, about 15 minutes longer. (If at any time the chili begins to stick to the bottom of the pot, stir in 1/4 cup water). season with salt to taste and serve.

Pinto Bean and Bulgur Burgers

I've been quite impressed with the veggie burger recipes from Martha Stewart that I've tried recently. They've all been quick and easy to make, packed with flavor, and really hold together well, unlike many of the veggie burgers I've made in the past. As with most bean-based burgers, these are hearty and filling, punctuated by bits of chewy, nutty bulgur and fresh carrots and scallions. Just a bit of tahini makes the burgers supremely savory, perfectly complemented by a hint of cayenne. Although sometimes I'd rather be curled up on the couch than spending part of my Saturday afternoon cooking for weekday lunches, recipes like this make all the effort worth it. Far more satisfying than a Boca Burger, this delicious morsels make me smile each time I pluck one from my lunch bag at work.

Pinto Bean and Bulgur Burgers
adapted from Martha Stewart
makes 4 burgers

1/2 cup medium-grind bulgur
Coarse salt and ground pepper
1 can (14 1/2 ounces) pinto beans, rinsed and drained
1/4 cup plain dried breadcrumbs
4 scallions, thinly sliced
1 large egg
1 large carrot, coarsely grated
1/4 teaspoon cayenne pepper
2 tablespoons tahini (sesame-seed paste)
3 tablespoons vegetable oil
4 whole grain hamburger buns, pitas, or English muffins

1.  In a medium bowl, mix bulgur with 1/4 teaspoon coarse salt and 1 cup boiling water. Cover bowl, and let sit until bulgur is tender (but still slightly chewy), about 30 minutes. Drain in a fine-mesh sieve, pressing to remove liquid.

2. Place beans in a medium bowl; mash with a potato masher until a coarse paste forms. Add breadcrumbs, scallions, egg, carrot, cayenne, tahini, and bulgur. Season with salt and pepper, and mix to combine. Form mixture into 4 patties, each about 1 inch thick.

3. In a large skillet, heat oil over medium-low. Cook patties until browned and firm, 5 to 8 minutes per side. Serve on buns with condiments of your choice.

Pinto Bean and Sweet Potato Chili

When I sit down to watch a football game, be it for my beloved Packers or Badgers, I need a special snack or meal. This behavior was imbedded in me from a young age when my dad and I would watch the Packer game together enjoying our Packer snacks (I even insisted that we each take our first bite when the kicker's foot hit the football on kick-off). As an adult I have continued this tradition, though I can't seem to convince my husband of the import of taking your first bite at precisely the right time.

When the Badgers took on the Ducks in Rose Bowl, I had to choose how best to honor the game with culinary accompaniment. I debated on making something with quintessentially Wisconsin ingredients like brats or cheese, but I was gripped by a deep craving for chili and cornbread. I've made and enjoyed all manner of chili, be it beef and bean, turkey, or white chicken chili, but given my recent mild obsession with the delightful combination of beans and sweet potatoes, this recipe spoke to me. With the New Year my quest for healthy, yet flavorful recipes was reinvigorated, and this chili also satisfied that search expertly. The chile powder is one of the strongest influences on the character of the chili, ranging from scorchingly hot to mild and sweet. By choosing ancho chile powder, this became a smoky and only slighty spicy chili, much more accessible to dinner companions who don't share my slightly masochistic love of spicy food. Now that we're finally receiving some long overdue snowfall, I know many more bowls of chili with their companion cornbread are destined for my dinner table, steeling me against the icy winds of a Wisconsin winter.
Pinto Bean and Sweet Potato Chili
adapted from Bon Appetit, via Epicurious
serves 2

1 tablespoon olive oil
1 medium onion, chopped
2 teaspoons chili powder
1 cup canned vegetable broth or water, plus additional water or broth if needed
1 10-ounce red-skinned sweet potato (yam), peeled, cut into 3/4-inch cubes
1 14 1/2- to 16-ounce can Mexican-style stewed tomatoes
1 15- to 16-ounce can pinto beans, drained
1/4 cup chopped fresh cilantro
1 to 2 teaspoons freshly squeezed lime juice
Sour cream, shredded cheese, chopped raw onion, and cilantro, for serving (optional)

1. Heat olive oil in heavy medium sauce-pan over medium-high heat. Add onion and sauté until golden brown, about 5 minutes. Add chili powder and stir 1 minute. Add broth and potato. Cover pan; reduce heat to medium and simmer until potato is almost tender, about 10 minutes.

2. Add tomatoes with their juices and pinto beans. Simmer uncovered until chili thickens and potato is very tender, about 10 minutes. Mix in cilantro and season to taste with salt and pepper. Add lime juice, 1/2 teaspoon at a time to taste and serve warm, topping with an extras you like.

Quick Cowboy Beans

I bought some chicken bratwurst from Pecatonica Valley Farm at the farmer's market yesterday and to me the natural side for bratwurst is baked beans. I could have just bought a can of Bush's Baked Beans or made these baked beans again, but I thought this was an excellent opportunity to try something a little different.

I used two pieces country bacon, also from Pecatonica Valley Farm, instead of regular bacon because that's what I had on hand and I wanted to try it out. It's not the same as regular bacon, but still worked beautifully in this recipe. I also didn't have pickled jalapenos, so I used sliced, jarred jalapenos instead.

Quick Cowboy Beans (Frijoles Charros Rapidos)
from Mexican Everyday

4 thick slices bacon, cut into small pieces
2 garlic cloves, peeled and finely chopped or crushed through a garlic press
Half of a 15-ounce can diced tomatoes in juice (preferably fire-roasted)
3.5 c. home-cooked pinto beans with enough cooking liquid to cover OR two 15-ounce cans pinto beans
1 or 2 canned pickled jalapenos-or more if you like spicy beans
Salt
1/2 c. chopped cilantro

1. In a large (4-quart) saucepan, cook the bacon over medium heat, stirring regularly, until crisp, about 4 minutes. Add the garlic and stir for a minute, then add the tomatoes with their juice. Cook, stirring regularly, for 3 to 4 minutes to blend the flavors. Add the beans, with their liquid, and simmer over medium-low heat for about 15 minutes.

2. While the beans are simmering, stems the chiles, cut in half lengthwise and scrape out the seeds. Chop into small pieces and add to the beans.

3. Taste and season with salt if necessary-if the beans you used were already seasoned you probably won't need any more salt. Ladle into small bowls, sprinkle with the cilantro and serve.