roasted mushrooms and kale over butternut squash puree

When Brad is out of town I miss him BUT I get fairly excited about my dinners because I get to eat things I can't when he is home.  The first night I typically have a big bowl of microwave popcorn with milk duds mixed in and sprinkled with salt.  I know horrible but, I have a movie night with the kids (read fun mom) and I indulge in one of my favorite pregnancy cravings.  After I have had that naughty treat I move onto vegetarian dishes.  My csa box delivered a gorgeous huge butternut squash, shallots and purple kale.  I came up with this following dish which is a spin off of a kale and butternut squash bread pudding I make.  This version takes out the bread and highlights the vegetables.  This was delicious, filling and made a ton!  I had this for the two nights following the popcorn dinner so, kinda makes up the nutritionally void meal nights before.

roasted mushrooms and kale over butternut squash puree

source: sweetflours

• 1 pound mixed sliced mushrooms (crimini, portobello and shitake)
• 1 cloves garlic, thinly sliced
• 2 shallots chopped
• A few sprigs of fresh thyme, chopped
• 2 tablespoon extra virgin olive oil
• kosher salt and pepper
• 1 large butternut squash
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cups cheddar cheese
• 1 bunch kale, stemmed and coarsely chopped

Preparation

Preheat oven to 400 degrees F.

Cut butternut squash lengthwise and clean out seeds.  Place squash on jelly roll pan face down with small amount of water. Roast until squash is tender about 45 minutes.  Set aside and allow to cool to touch.
 
On a large baking sheet, dress the mushrooms, garlic, shallots and thyme with 1 tablespoon of olive oil and spread out. Roast the mushroom mixture for 20 minutes, then remove from the oven and season with salt and pepper.
 
Scoop out butternut squash into large bowl and either puree or mash depending on consistency desired.  Season with salt, pepper, and crushed red pepper. Stir in the cheddar until melted.

Lower over temp to 375.  Toss the kale with the remaining 1 tablespoon olive oil and season with salt. Arrange the kale on a cooling rack set over a baking sheet and roast until crisp at the edges, 10-12 minutes.

Combine the mushrooms and the kale and serve on a bed of butternut squash puree.

hearty winter vegetable pilaf

I am really digging this healthy eating thing.  I feel better putting good things into my body.  It is amazing.  I have never liked rice.  Because I did not like rice I just assumed I really did not like grains in general.  Then I went through my no carb phase so this dislike of grains was compounded.  Last year I started to experiment with new grains and well wouldn't you know I really like them.  They have such amazing health benefits and they add texture and substance to vegetarian dishes.  Now I am hooked and have a pantry filled with bags of assorted grains.  The harvest grain blend from Trader Joe's inspired this dish which I brought to book club.  This could easily be adapted to liking by using couscous or quinoa.  This is the kind of side dish I want to make at the beginning of the week so, I can just add to my plate as I dish up dinner.  I could not get any of the other mouths in my house to try it but, I have finished off every last grain.
 
hearty winter vegetable pilaf

source: sweetflours

• 1 1/4 cups trader joes harvest grain blend (or quinoa/couscous)
• 1 1/2 cup vegetable broth
• 2 tablespoons extra-virgin olive oi, divided
• 1 pound mixed mushrooms (shiitake, cremini and baby bella)
• 3 scallions, white and green parts thinly sliced separately
• 1/4 cup walnut pieces
• 1/4 cup dried cranberries
• Salt and pepper
• 1 pound brussel sprouts, quartered lengthwise 
• 1 teaspoon balsamic vinegar

1.  Preheat oven to 400.  Toss quartered brussel sprouts in one tablespoon of olive oil and  season with salt.  Roast brussel sprouts for approximately 20 minutes.
2. Bring vegetable broth to a boil.  Add harvest grain blend.  Bring back to a boil, reduce to low, cover and cook for 10 minutes.
   
3. In a large skillet, heat 1 tablespoons olive oil over medium-high heat. Add the mushrooms and cook until lightly browned, 6 to 8 minutes. Stir in the scallion whites, walnuts and dried cranberries; season with salt and pepper. Cook until the nuts are light golden, about 2 minutes; transfer to a bowl. Remove brussel sprouts from oven and toss with the mushroom mixture and grains. Drizzle with balsamic vinegar and add any additional seasoning per taste.

buttered green beans and cremini mushrooms

Obsessed ... I am obsessed with my organic box delivery.  It is making me find so many new ways to incorporate this bi-weekly bounty.  The past two weeks there have been long, bright, crisp green beans.  Last week I was not very creative with them.  This week I elevated simplicity with this side dish and ps  it only has 120 calories ... the whole recipe.  When I saute vegetables on the stove I typically prefer them in butter over olive oil.  My go to is butter on the stove and olive oil in the oven.  Not sure why but, that is how I roll.  The butter mixed with the garlic and the salt and coating these fresh beans and mushrooms is a filling and versatile side that leaves you satisfied. I have made it twice this week and I still have more beans!

buttered green beans and cremini mushrooms

adapted: cooking light

• 6 ounces  green beans, trimmed
• 1  tablespoons  butter
• 5  ounces  cremini mushrooms, thinly sliced
• 1/2  teaspoon  kosher salt, divided
• 1/4  teaspoon  coarsely ground black pepper, divided
• 1 garlic clove, minced

1. Steam green beans, covered, 4 minutes or until crisp-tender. Plunge beans into ice water; drain. Pat dry with a towel; set aside.
2. Melt butter in a large nonstick skillet over medium-high heat. Add mushrooms, 1/4 teaspoon salt, and 1/8 teaspoon pepper; sauté 8 minutes or until mushroom liquid evaporates. Stir in garlic; sauté 1 minute, stirring constantly. Add remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, and green beans; cook 3 minutes or until thoroughly heated, tossing to combine.