Butternut Steaks, Not Rice & Beans, Stuffed Acorns, Moqueca, Simple Eggplant Parm

Butternut Steaks
So I was looking for a different way to serve veggies and came up with the idea of serving a main veg with a side.  Whoopie!  Everyone has the same idea...  

Then I saw this butternut squash and decided to cut and treat it like a steak.  Made a batch of quinoa instead of rice, just to be different.  Topped it with a dab of butter and some shredded parmesan.   Nuked the squash a couple minutes to par-cook it, then brushed it with BBQ sauce and broiled it a few minutes on each side.  Butternut Steak and Parmesan Quinoa!

Not Rice & Beans
It just isn't.  Looks sorta like it though.  Tastes sort like it too.  Must be the beans...
This is more concept than recipe.

Make a batch of quinoa according to package directions.  I did that for the Butternut Steaks, above.  Had lots of cooked quinoa left over.

Cook up some beans; or open a can, drain and rinse.  Combine "some" beans and "some" quinoa.  Heat and eat.

Stuffed Acorns
Or is that "Leftover Quinoa #3"?? 

Par cook the squash 3 minutes in the microwave.  Split in half.  Remove the seeds.
Cook some BBQ shrimp (shrimp & BBQ sauce in a pan, saute until shrimp turn pink -- 5 minutes).

Make a stuffing or use leftover Rice & Quinoa.  Put a couple shrimp in the squash cup, fill with quinoa & beans, top with a couple more shrimp...

Moqueca
This is a fabulous, only as spicy as you want it, Brazilian seafood stew.

1-1/2 to 2 lbs Mixed Seafood -- I like cod or other firm white fish and shrimp.  You can use any combo you want
1/4 cup or so Lime Juice
2 Bell Peppers -- Red and yellow or green, cut large dice
1 Onion -- large dice
3 Green Onions, chopped.  Yes two kinds of onion.
3 cloves Garlic, minced
2-3 large Beefsteak Tomatoes -- trust me, do not use canned tomatoes here -- chopped
1/4 cup more or less Cilantro -- yes the dish absolutely requires some cilantro or it just isn't right
1 can Coconut Milk, not Cream or Water
Salt & Pepper, TT
Red Pepper Flakes, TT

Marinate the seafood in the lime juice while you work on the rest of the dish. 

In a splash of EVOO, saute the onions, then add the bell peppers and garlic.  Season to taste with salt, pepper and red pepper flakes.  Cook until tender.  

Stir in the coconut milk.  Now tuck the pieces of seafood into the vegetable medley and simmer for 15 minutes or so until everything is cooked through.   Top with chopped cilantro and serve over or alongside white or yellow rice.

Eggplant Parm
There are a zillion ways to make this classic dish.  Some tortuously long and complicated, some quick and easy.  My way tends towards the latter.  This is one of Sally's favorite dishes and she really likes this version.

1-3 Eggplants  -- enough for 2 layers in your 8x12 or 9x13 baking dish
1 jar Pasta Sauce -- we like the ethics and flavors of Newman's Owntm
1/2 cup more or less Panko bread crumbs
6-8 oz shredded Italian cheese blend
1/4 cup or so Parmesan in a can.
Italian Seasoning to taste

Cut the eggplant into 1/2 or thicker disks.  Lay them out on a baking tray, drizzle with EVOO, dust with Italian Seasoning, and broil 3-5 minutes per side until just browning.

Lay down a layer of the broiled eggplant in your baking dish.  Top with half the pasta sauce.  Top that with a good amount of bread crumbs, then the two cheeses.

Repeat with a second layer.  Bake for 30 minutes or so @ 350F to warm everything up and melt the cheeses.