Butternut Squash Stuffed with Balsamic Quinoa

Butternut Squash Stuffed with Balsamic Quinoa

June has started off beautifully with a blue sky and warm temperatures. The weather is always unpredictable where we live; I've been going between shorts and long jeans on and off since the middle of March! It'll be super hot and sunny one week, then go back to rain for the next month, then back to summer temperatures. It's been a while since we've seen sunshine here, making me very excited for summer! I'll be sitting in class these next to weeks studying like crazy while starring out the window longing to be outside rather than inside.

On a random note, during my family's weekly visit to Costco, my mom discovered this box of amazing-ness for me. Mango. Coconut. Almond. Biscuits. -quiet scream of joy from inside of me- I've been aware of THINaddictive's cranberry almond thins (aka biscotti that has been sliced super thin) for a long time but never really took interest in those. Obviously, I have a soft spot for anything with the word 'coconut' in it, I couldn't possibly say no. There are eight grams of sugar in one packet of 3 tiny cookies, not making these the healthiest of snacks. Nevertheless, I'm very excited to taste them (with a scoop of real vanilla ice cream...:D)
 
I've been blessed with a rather carefree week with no tests and barely any homework. Even so, I usually have to wait for the weekend to roll around until I can try out those recipes I keep saving onto my computer. For lunch today, I made a radish soup. After pureeing the radish/potato mixture, it became this beautiful baby pink colour. But don't let the colour fool you, the added wasabi oil (I didn't have horseradish) gave an extra kick to the already bitter radish flavour. Looks are deceiving... I've decided not to share the recipe as I didn't think it was very good. Not a soup I'd bother making again. Roast your radishes or eat them raw instead. Maybe later tonight I'll attempt a Lemon Coconut Loaf... 

This recipe is what I had for dinner today. I know, butternut squash is totally an autumn produce, but my mom loves it so much she seems to buy one every week. Not that I'm complaining, because it's simply delicious! It's the weekend, so I have the time to experiment and cook my own meals. To season my quinoa, I used my Honey Balsamic Vinaigrette Dressing. I left out the extra olive oil today, as there is already oil used to cook the veggies. However, feel free to leave it in for some extra flavour. All the vegetables I used can be substituted for anything you have lying in your fridge; that's what I always use. This is totally a healthy recipe, filled with vegetables, low in fat, good source of fibre and protein... but not in anyway lacking flavour and texture! The rest of my family jealously watched me eat this adorable dish at the dinner table. They wish they had one too!

 

Butternut Squash Stuffed with Balsamic Quinoa

By Coconut Crumpet

Yield: 1 serving

Ingredients

• The bottom of one butternut squash, seeds and stringy bits scooped out
• 3 tbsp uncooked quinoa
• 6 tbsp chicken stock
• Oil, for frying
• 1 clove garlic, diced
• 2 white button mushrooms, diced
• ½ celery stalk, diced
• ¾ cup broccoli florets
• 2 tbsp water
• 3 tbsp corn niblets
• 1 tsp balsamic vinegar
• 1 tsp honey
• Salt & pepper to taste 

Directions

1. Preheat oven to 350°F. Place butternut squash cut side down on a rimmed baking sheet (rimmed because juices may flow out near the end). Once oven is ready, bake squash for 35 minutes, or until tender.
2. In a small pot, cook quinoa in stock covered over high heat until liquid comes to a boil. Reduce heat to minimum and continue to cook covered for 15 minutes, until all the liquid is absorbed.
3. Heat a frying pan. When hot, add oil, garlic, and celery until fragrant. 
4. When celery becomes translucent, add mushrooms, broccoli, and water. Cover with a lid and bring to a boil over high heat. Reduce to medium heat when boiled and steam vegetables for a few minutes. Add corn.
5. In a small microwaveable bowl, combine balsamic vinegar and honey. Microwave for 10 seconds until honey is melted. 
6. Fluff cooked quinoa and add to frying pan. Add vinegar mixture and season with salt and pepper. Stir fry until quinoa is dry.
7. Stuff cooked butternut squash with quinoa mixture. (There may be extra depending on the size of the hole that contained the seeds) Place back in oven and bake for another 5 minutes. 

Love from Coconut Crumpet's Corner ♡

2nd Tier: Quiches, Scones, and Devonshire Cream

DIY Mother's Day High Tea at Coconut Crumpet's home

Not having enough room on this middle tier, there are a mix of sweet and savoury goods here. My massive Lemon Cranberry Scones hogged a lot of room and there was already an overload of finger sandwiches on the lower tier. To solve this space problem, I used a few dinner plates to hold the rest of the servings of food, including the French Onion Crab Rounds and desserts. 

Continue reading for some delicious scone recipes!

Mushroom, Brie, and Green Bean Omelet

Mushroom, Brie, and Green Bean Omelet

No school, rainy day, went to take a step class early in the morning. It's been a while since I've sweat that much; almost one and a half hours of nonstop movement. Sweating is good for the skin, so if you want clear smooth skin, remember to exercise!

I love eggs, which contributes for my love for breakfast. After a hard workout, you don't want to eat all the calories you just burned. Aim to fuel your body with food that satisfies and provides energy. Not full of simple carbohydrates and bad fats. Today, I made myself a big omelet for lunch. Yes, breakfast for lunch, and I love it. The combination of flavours is quite random as I pulled random veggies from my fridge. Work with what you have, and you never know what you'll create.

Included in the directions is a tip to ensuring your pan is nonstick. Most of us have probably experienced our 'nonstick pan' starting to stick...a lot. This tip is from my mom, and I assure you, it truly works!

By the way, my house is now officially egg-less and cheese-less. An excuse to go grocery shopping, yippie!

Ingredients for Omelet

Mushroom, Brie, and Green Bean Omelet

by Coconut Crumpet

Yield: 1 large omelet

Ingredients

• 2 eggs
• a splash of milk
• salt & pepper, to taste
• 1 green onion
• 5 green beans
• 1 heaping tbsp of chopped onion
• 2 white button mushrooms
• 1 round of mini brie cheese (purchased from Costco), torn into small pieces
• ½ tsp coconut oil

Directions

1. Chop all veggies into small pieces. Set aside.
2. In a small bowl, whisk together eggs, milk, salt & pepper, and green onion bits until pale and foamy.
3. Heat a frying pan over high heat for 2 minutes.
4. Add oil and swirl to coat the area you will be using. Once there is some smoke coming off the oil, turn off the heat and let it sit for 30 seconds.
5. Turn the heat back onto medium-low and add green beans and onion. Saute until onions are translucent.
6. Add mushroom and saute until mushrooms are cooked.
7. Spread the vegetables evenly over the bottom of the pan and then pour egg mixture over top. Turn the heat to medium-high.
8. When the edges are beginning to set, gently pull the sides away from the pan and tilt to let the uncooked egg seep underneath. Continue to do so until liquid no longer flows on top.
9. When the top is mostly cooked, turn the heat down to low, add the cheese and fold in half. Continue to cook until centre is done.
10. Serve warm with hot sauce or salsa if desired. 

Love from Coconut Crumpet's Corner ♡