Oyster Mushrooms, African Sweet Potatoes, Buttercup Squash, Fresh Pineapple Dessert

Well, the Great Kitchen Re-Model is finally complete!  The new kitchen is double the size of the old, and there is all the room in the world to store pots and pans, pantry goods, serving dishes, and much more -- and all much more accessible and easily usable! 

Now I can get back to really great cooking!  Here are some samples of Thing To Come!

Savory Stuffed Buttercup Squash
These are not small squash, as you can see from this one on my 16" cutting board; and that's not a large buttercup!  This was my first time working with this particular winter squash, but it won't be the last!  

Similar to, but sweeter than Acorn squash, it has a finer texture.  There are a lot of ways you can prepare this squash, but I really like this simple presentation -- and you get two dinners for the price of one squash -- always a good thing!  The second half will keep in the fridge for at least a week.

For this dish start by cutting the beast in half on the equator, as shown above, and scooping out the seeds and stringy bits.  Lop off any excess stem so both ends will sit flat.  I cooked a half squash, cut side down,  in the microwave for 12 minutes -- until the outer skin started to soften and the interior was fork tender.

Stuffing
This stuffing would also be good for Acorn or other squash; or even by itself as a side dish!

1 cup dry Rice
1 cup dry Quinoa
3/4 cup chopped Walnuts
1/2 cup Zante Currants
2 sticks Celery, diced
1/2 large White Onion, diced
6 oz sliced Mushrooms
To Taste (I used about 1/2 tsp of each):
    Sage
    Rosemary
    Cumin
    White Pepper
    Red Pepper flakes or Cajun Seasoning
2-3 oz Feta cheese crumbles

Cook up the rice and quinoa.  I did them both at the same time in my rice cooker.  It took half the time that making them on the stovetop would have.

Meanwhile...  Saute the onion and celery until tender.  Add the walnuts, mushrooms and spices, and continue cooking  another few minutes.  Now add some of the mixed rice/quinoa,  I used probably 2 cups of the mix.  Transfer to a bowl, add the feta crumbles, and fold it all together until everything is well mixed.  

Mound the stuffing in the half squash, and bake for 20-30 minutes @400F.  

Quarter and serve.

Oyster Mushrooms
Our produce co-op has had access to some wonderful locally grown oyster mushrooms lately.  They are SO good!  Meaty in a way even other 'shrooms aren't, which is fabulous. 

In addition to the following recipes I also made an Oyster Mushroom and Asparagus Galette which I somehow neglected to photograph.  Guess I'll have to make it again -- just for you of course!  

Oyster Fettuccini
Here I used Bistotm White Sauce granules to make an Alfredo sauce without cream, and added frozen green peas for color, texture and taste.  

Saute the mushrooms first in a bit of butter, then add the Bisto "gravy" made to package directions, with some added Parmesan cheese.  Lastly, add the peas and simmer to get it all warmed together.  Serve over simple fettuccini.

Chilean-Oyster Mushroom Cream Sauce Over Wild Rice Blend
Here I combined Oyster mushrooms with some re-hydrated Chilean Boleus mushrooms, again with a thick Bistotm Cream sauce, and served it over a wild rice blend.

West African Inspired Sweet Potatoes
Peanut butter & sweet potatoes????  Very West African!  Granted quinoa isn't African, but you can substitute African millet if you can find it.  This is a tasty dish whichever grain you serve it with!   You think of this as sot of an "African curry".

1 cup dry quinoa
2 Sweet Potatoes, peeled and cubed 1"
1 can no-salt-added Diced Tomatoes (or  2 beefsteak tomatoes diced)
1 thumb of Ginger, minced
3 cloves Garlic, minced
1+ tsp Cinnamon, to taste
1+ tsp Cumin, to taste
4 cups fresh baby Kale, chopped
3+ Tbsp Peanut Butter -- smooth or crunchy

Cook the quinoa according to package directions.  I used a rice cooker.  Meanwhile, In a large skillet, saute the sweet potatoes in a splash of EVOO until slightly browned all around.

Add about half a cup of water or more, toss in the herbs and spices, reduce the heat and simmer 10 minutes or until the potatoes are just fork tender.   Add the kale and cover to wilt.  Add a bit more water if needed, then add dabs of peanut butter around.  Cover again for a couple minutes and stir the peanut butter into a sort of sauce.  Plate with quinoa on the side.

Fresh Pineapple-Pomegranate Dessert
How simple is this???  Slice a fresh pineapple into 1/2" slices.  Plate a slice.  Top with a dollop of Skyr yogurt and an equal dollop of whipped cream.  Sprinkle with pomegranate arils, and serve.

So simple and sooo good!