First off, I’d like to say thanks to you internet people for checking out my blog and making comments here and there. It seems this thing hasn’t been a complete failure, which is awesome since I find this blogging thing fairly entertaining myself : )
Thus in effort to make things a little better, specifically my crappy iphone pictures, I have commandeered the man’s fancy Nikon camera. (In reality I think it was painful for him and the father to look at my shitty pictures since they are both photographer buffs) So from now on I will make an attempt to use more palatable pictures for you to look at. However, I’m not making any promises in phenomenal photo composition. Sorry.
Second, as promised here are some recipes for food not featuring turkey. Using the fancy camera I started with my simple Roasted Tomato Sauce. This here sauce is incredibly simple and almost 80% of the work is just chopping and laying it out on a cookie sheet.
To find out the remaining 20% of effort check out the Roasted Tomato Sauce recipe page.
Now onto the main subject of our scheduled programming for this post.
Almost everyday I browse the recipes on foodgawker, chowstalker, and my google reader. I usually keep the interesting posts marked as unread, favorited or in an open tab on my browser until I decide if I want to use them or not.
Sometime ago Jan’s Sushi Bar had a recipe for Squash and Ricotta Casserole. It looked pretty damn tasty so I saved it for later. Also, I’m not a huge fan of plain squash so it seemed like a cool way to make use of all the winter squash in stores right now.
Anyways, after making my Turkey Eggplant Lasagna, I had a bit of ricotta leftover and I had a bunch of sorry looking sweet potatoes sitting on my counter. It seemed like a decent enough time to try out that casserole because as far as I’m concerned roasted potatoes and squash have similar enough consistencies that I could make this fly. That, and as you know I’m lazy and I was not about to make a trip to get some squash if I didn’t have to.
So sweet potatoes for squash was my first substitution and my second was coconut oil for butter because I had more coconut oil then I did butter. And now let me tell you this was my most winningest decision in lazy substitutions I’ve ever had. The coconut oil just brought it to a whole other level I wasn’t quite expecting. If you’ve ever had chinese steamed desserts that don’t feature that nasty red bean this is what it was like. It tasted good, which is not something I liberally associate with my ancestors sweet confections. It almost tasted like taro, which is another thing you should go try because it is delicious.
As a testament to how good this was the man, who gets home cooking almost every night of the week, often has nothing to say about the plate of food in front of him. It’s usually good, never bad, typically satisfying. And, I’m not trying to toot my own horn, but the food I make is pretty decent. It’s always fresh and not from a can. I mean I wouldn’t make a blog about it if it was complete crap. That would just be embarrassing.
Right, so I’ve made my point: the man eats pretty damn well and occasionally is even bordering on the snobby side when we go out for food. After he had his first bite there was silence, he sat back, and all he said was “Oh. My. God.”
I was thinking, “Shit, I must’ve really messed this up.” So I asked, “What?” hoping for constructive criticism.
“Nothing, this is really, really good!”
So I tried my first bite and hot damn! That was Deeelicious!
It took a lot of self control not to finish the whole serving that night.
Find out how to make this tasty dish here and try it for yourself.
Happy nomming and hope you had a great weekend!