winter

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Vegan/Vegetarian Pulled ‘Pork’ (Spaghetti Squash)

We had some remaining spaghetti squash from this year’s growing season, (it’s December, and they keep really well!) and had just had the classic spaghetti-squash-with-spaghetti-sauce iteration recently, so we wanted something different (and simple!)

I stumbled across the original recipe idea: http://greatist.com/eat/recipes/barbecue-spaghetti-squash-pulled-pork-tacos, but wanted something even simpler than that.  A crock pot beckoned.

 

 

Ingredients:

1 or 2 spaghetti squash (depending on size, may need more if smaller squash)

Coconut Oil

Cumin

 

BBQ Sauce (I used a bottle of Sweet Baby Ray’s: http://www.sweetbabyrays.com/ but use whichever you like, or make your own)

1 large onion

2 cloves garlic

Salt and pepper to taste

 

Cut squash length-wise and remove seeds. Remove the stem end. (You can make and snack on roasted squash* seeds** while you are waiting for this to cook!)   Put aluminum foil in a baking pan large enough for squash (use a pan with sides). Rub coconut oil on cut sides and in center of squash halves.   Sprinkle cumin over all and put cut side facing down, onto aluminum foil. Bake halves at 350 for at least 45 minutes, until squash is tender- check with a fork. (It should string out like spaghetti from shell.) More baking time may be needed; it will depend on the size of the squash.

 

Put 2 cups of water in crock pot. Mince onions and garlic and add to crock pot. Add half of squash to crock pot and top with BBQ sauce. Add remaining squash and top with more BBQ sauce. Follow crock pot directions (can be on low or high setting).   Stir halfway through cooking time.   Add more BBQ sauce to taste. Let cook with crock pot cover off for a little if mixture is too watery. Serve on rolls/buns.

recipe in crock pot

 

 

 

 

 

 

 

Crock-potting it up!

 

 

 

recipe plated with rolls

 

 

 

 

 

 

 

Post-crock.

 

Feedback:  The cumin gave the squash a nice deep flavor, and the BBQ simmered down to be very rich and robust. We would definitely make this again.  We froze some for later use.

Some family members said they liked this better than actual pulled pork because it was not fatty.

The squash (not altogether unexpected) was maybe lighter than my hardwired-for-pulled-pork brain was expecting.  Next time, I may add a few lentils to cook in the crock pot with the mix to add a little more heartiness to the dish/make it more toothsome.  I’d have to watch the liquid levels, though, just so nothing dries out.

*                                                                   *                                                            *

 

*Yes, these squash seeds will work too- move over, pumpkin!

**Additional recipe for roasted squash seeds: Check out the link, or use my way- cover a pan with parchment paper- no butter/oil needed.  Add squash seeds (no need to rinse, though you may want to pick out any random squash strands).  Shake your favorite seasoning over seeds.  Salt, if desired, or a no-salt seasoning works just fine too.  Stir and season again.  Bake at 350 for 10 minutes.  Remove from oven and stir.  Add more seasoning if desired.  Bake another 10 minutes or until seeds have completely dried (the seasoning will dry/adhere to the seeds).  Enjoy!

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New for the Garden in 2015

pepper flower

I’ll be the first to admit it… I’m a tinkerer.  I can’t just leave well enough alone- whether it’s a recipe (even when I know it’s good!) or gardening, I always have to try a little something new.  Now that we’re getting our outdoor space settled and organized, there is some work (really, actually fun) to do! We were fortunate to get a lot of space for our yard, so there is plenty of room to experiment.

Last year, we put in our new garden and did a lot of yard adjustments.  While we did and will continue to fight the weeds back (organically) for the near future, I could no longer deny the glossy pages of the seed catalogs that beckoned with spring-y seductiveness all winter.  And don’t get me wrong, I buy local also, with the occasional detour for items that are fairly unique offerings.  Unfortunately, not everything is grown organic, but I figure that by doing things as organically as we can, we can mitigate that part somewhat.

Here are some of the new vegetables and plants we’re trying this year… More to come on the results!

Hops

I’ve started homebrewing, so a combination of a steady future supply of this essential ingredient and an abundance of fences make hops bines a perfect yard addition.  I’ve bought some locally and at beer fests, and I’ve seen collections in catalogs, but The Wine and Hop Shop had the most options and good quality, also.  (I think I have a few more varieties… and some wine grapes… in my future.)

Strawberries

Strawberry, Tristan (We liked the color of the flowers; they’re different!  And… strawberries.)

Pineberry, White Carolina  (Strawberries that taste like pineapple?  And we’re in a zone that can grow them?  Sign me up.)

Yellow Wonder Wild Strawberry (Another strawberry- another flavor.)

Attila Strawberry (I’m a fan of the productivity and flavor of alpine strawberries.  And these have runners!)

White Soul Alpine Strawberry (Strawberries… gotta collect them all!)

Vegetables

Potato, Blue  (These are just plain interesting.  Several catalogs have them, but I haven’t seen them in stores yet.  The story partially behind purchasing them is that my father and grandfather would argue over whether white or red potatoes, respectively, were better.  I guess I’m obligated to like blue ones best!)

BEIRA TRONCHUDA PKT (Maybe not a true kale, so my wife will be extra disappointed…not really.)

Scarlet Runner Bean  (The color of these, flowers and seeds, is just awesome.)

ORACH PURPLE PKT  (I can’t say I’ve ever had a salty leafy vegetable, but it will be a nice contrast in the garden and should be a healthy add-in to salads.)

‘Strawberry Spinach’ (Neither strawberries nor spinach- it should be good for salad.)

Santon Charentais Melon (I am a fan of melon varieties, especially the non-standard/rare ones.)

Tigger Asian Melon  (These will stand out in the garden for sure.)

Petit Gris de Rennes Melon (The melons I bought are all open-pollinated, so they will grow true from saving seeds- versus hybrids.)

Long Island Cheese Pumpkins (These are a recommended variety to use for pies.  I also like to make pumpkin risotto or pumpkin soup.)

Herbs

Shiso Green Perilla Aoshiso (I have red shiso/perilla.  It’s extremely easy to grow from seed and makes an attractive contrast plant with the leaves and flowers.  It has a wonderful aroma and appealing basil-like oil to the leaves and can be used as an herb for cooking.  Just be careful when it gets close to seeding or you may end up with them everywhere.  It didn’t do too poorly in a pot last year as long as I kept it watered.)

Garden Sorrel (It’s perennial, and can be used in salad.)

Grain/Seeds

Quinoa, Brightest Brilliant (Quinoa is not just trendy; it is truly healthy!)

India Red Popping Sorghum  (I thought this might be an alternative to growing popcorn along with sweet corn.  We’ll see how this grows and how it tastes.)

Emmer Wheat (Since I’m getting into brewing, it looked intriguing.  The note about the old variety sometimes being more palatable for those with gluten issues piqued my interest.)

Et Cetera
Passion Flower, Maypop (We think it has neat-looking flowers, and I’m a fan of anything edible- maximizing use and utility of space.  Oh, yes, and we still have lots of fences for vines.)

Lilac, Dwarf Josee Reblooming   (My wife adores lilacs; this one blooms for quite a while.)

Luffa Sponge, Packet  (I thought we’d give these a try to see if we could grow some sponges.  The biggest challenge will be the time to maturity.)

PEANUT JUMBO VIRGINIA (This is another item that might be a plant maturity stretch, but I’m willing to give it a go.  Not many catalogs had peanuts for sale.  The flowers are a nice accent in the garden.)

SILVER BELLS TM CHOCOLATE VINE
VIOLET CHOCOLATE VINE  (Not actually chocolate… they just smell like it!  The seed pods are tasty too!  At least one of each vine is needed.)

Apios Americana “Potato Bean/Groundnut”  (I’m still debating on which vendor I will use to get this, as it’s not offered in many catalogs I can find.  I discovered it via the linked blog.  This flowering native plant with edible parts looks well worthy of growing. Ahem… fences.)

Sunberry/Wonderberry  (An interesting find… appears to be an annual.)

Trees
Fir, Korean (Blue pine cones!  Blue pine cones!)

Redwood, Dawn (I was intrigued partly that this is an ‘older’ type of tree.  Not too long ago, I read that it was somewhat recently fairly rare.)

Phew!  It’s a lot of seeds and plants, but time and the season will tell what the garden and yard may provide.  As you may have noticed, I’m a fan of the rare and/or different.  And don’t worry, we’re still growing the classics, too.  What new plants are you trying this year?

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Happy New Year! (A Future Toast and Dandelion Redux)

Dandelion Wine (from Allrecipes)

Happy New Year to all!  Wisconsin’s January still means we are still in winter’s grip, but that reality doesn’t stop my thoughts of upcoming warmer days or garden planning!  I’d be lying if I wrote that I wasn’t thinking about what to plant and harvest in the upcoming year, even though we are still a ways away from anything resembling spring planting weather.  New this year for our family and for my blog will be recipes for homemade baby food.  I am hoping to avoid store bought mush as much as possible.  But first- a springtime recipe more for adults!

We are in pre-dandelion status, and I have written before about my ‘natural’ and dandelion-strewn lawn.  Now that we have a larger yard and undoubtedly a forthcoming abundance of the not-a-menace-for-me, I thought I would find a recipe to eventually try making dandelion wine.  I never have before, but there appears to be no shortage of recipes online.  (It almost goes without saying that it likely is not a good idea to spray your lawn with herbicide if you intend to make some…)  Cheers to 2015!

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Cocoa, Stat!

Almost there- midway through February.  While the winter weather still hasn’t broken (we are getting warnings about water lines to homes freezing in the area!- due to extended cold), we can have some hot cocoa to warm ourselves up in the meantime.  But perhaps we can do a little better– or a lot better than Brand X Powdery Cocoa mix, and make it ourselves!  It’s easy to put little twists on cocoa to make it unique- mint, marshmallows, caramel, spice… and so on!

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A Polar Vortex… of Flavor!

As the latest instance of the polar vortex moves away, I am left to re-ponder my understanding of the concept of ‘cold’, as the temperatures now seem almost spring-like in comparison!  But more seriously, the seeming antithesis of everything warm and green has left me increasingly anxious for spring. (I do enjoy living in the Midwest… I do enjoy living in the Midwest…)

We are just leaving soup month, but winter is still staring intently at us for the near future.  So- perhaps we need a de facto extension to soup season!  As I have written before, I love soup.  What a better way to fight off a vortex than with a bowl of hunger-sating warmth?  Chef Fabio has some options for soup, as well.  I just defrosted some eggplant chili and some mixed vegetable soup from this summer.  What’s your favorite soup to beat the cold?