**Updated March 2020. Original post published Apr 2017**
Continue reading “Sriracha Deviled Eggs”
I love rainy days! All I want to do is curl up with a blanket in front of the fireplace, read a book with a cup of chai in my hand. That probably won’t happen till my kids are off to school.
In the meantime, I decided to put together a hearty stew that warms you from your fingers to your toes. I took the stew a little further and decided to put a spin on it. I made cute pot pies but instead of the traditional pastry shell, I used polenta and cheese for the crust. It tasted so delicious, the creamy polenta and the melted cheese just got all of us, especially my daughter hooked!
I have these cute little Le Creuset cocottes that I got as a gift from our close friends a few years ago and thought my 2.5 year old will get a kick out of eating from it. And boy was I right! She insisted on eating her leftovers the next day from these adorable pots! I was just happy she loved the stew as much as the cocottes!
I hope these warm you up on a cold rainy (or snowy) day like it did us!
½ onion, chopped finely
1c cubed butternut squash
1 jalapeño, seeded and chopped
2 cloves garlic, minced
1 14.5oz can black beans, drained and rinsed
¼c AP flour
2Tbsp tomato paste
2Tbsp cayenne pepper
1tsp smoked paprika
1tsp cumin powder
½tsp salt (or to taste)
¼tsp ground black pepper
2c veggie broth
1Tbsp Sriracha sauce
For the Polenta:
2c Veggie Broth
3oz sharp cheddar cheese, shredded
Preheat oven to 400ºF.
In a nonstick pan, over medium heat, add EVOO. Once the oil is heated, add onions and sauté for a couple of minutes. Add garlic and cook for another 30 seconds. Now add the butternut squash and for about 10 minutes or until it becomes tender. Make sure you don’t over cook it as the squash can get a mushy texture. Add in all the dry spices and mix well. Cook with the spices for a 1-2 minutes so they bloom and flavor the squash. Now, sprinkle in the flour. Stir for about 3 minutes so the flour cooks. If the flour doesn’t cook through, you’ll be able to taste a raw, gritty flavor which is so unappetizing. Add the veggie broth, tomato paste, and Sriracha, raise to a simmer and cook until it has thickened. Once it has thickened, add in the milk and black beans. Cook for another 5 minutes. Taste and adjust for salt.
Spoon the mixture into 4 individual baking dishes or one pie pan and place on a baking sheet with a 2 inch lip.
For the polenta, add the veggie broth and milk in a saucepan and bring to a boil. Lower the heat and whisk in the polenta slowly. If you add it all at once, the polenta will be lumpy and not cook through. Keep stirring until the polenta thickens, approximately 10-12 minutes. Add in the butter and season with salt and pepper. Spoon the polenta over the pot pie filling and top with cheese.
Bake in the oven for about 18-20 minutes or until the polenta is golden brown and the cheese is melted.
Remove from oven, garnish with fresh parsley and let it warm you to your toes as you dig in to this deliciousness!
I love snacking. Who doesn’t?! Hummus is one of my favorite foods. Since the first time I tried it in college, I was in love. Recently, S (my 2 year old) has also been snacking on hummus. And my hubs too. This is just one of those foods where I like to add it to everything. A great snack for S with some carrots and broccoli, or on a sandwich for my hubby, or in a wrap for me. The versatility of hummus is amazing.
Most hummus recipes have a key ingredient – tahini, which is a paste made of sesame seeds. Well, I didn’t have any around but I was craving hummus so here is my versions of tahini free hummus. Hope you enjoy it!
That’s my little helper. She loves helping me cook in the kitchen and makes me so proud!
Drain the garbanzo beans and reserve the liquid – you’ll be using it later. I used canned beans but you can use dried beans and soak them and cook them. If you do, reserve the water that you cooked it in. It’ll be used later.
In a blender, combine the garbanzo beans, garlic, salt, pepper, Sriracha, lemon juice, half of the reserved liquid and olive oil.
I just love Sriracha! The kick it adds at the end of each bite when you eat this hummus is the perfect touch!
Blend it so it becomes a good chunky paste. This picture is deceiving – it really is chunky!
Serve it with your favorite veggies! S’s current fave is carrots as she gets a kick out of dipping them in her hummus. Hope you enjoyed this as much as our family did!
1 ½ cans garbanzo beans, drained
½c liquid reserved from the garbanzo beans
juice squeezed from 1/2 lemon
1 Tbsp Sriracha sauce
4 cloves garlic
3 Tbsp EVOO
Salt to taste
Pepper to taste
Combine all the ingredients in a blender and grind into a chunky paste. Serve with your favorite veggies and crackers. Enjoy!