Grilled potatoes

Happy Labor Day weekend! Bring out the beach towels, the sunblock, the campfires, and the grills. Let’s ooze every last bit of summer out of this weekend, shall we?

This is an easy, flavorful recipe, sure to be a great side at your weekend barbeque. Chances are, you can make it with what you have in your cupboard right now!

You’ll need:

  • 4-5 potatoes (about 1 potato per person you want to feed), sliced
  • 1 medium onion, sliced
  • 4 tbsp. butter
  • 1 tsp. each of garlic powder, salt, and pepper

1. Slice your potatoes and your (onions).

2. Tear off two sheets of tinfoil. Layer half the potatoes with the half the onions on each sheet.

3. Cut 4 Tbs of butter into 8 chunks. Layer 4 chunks on each tin foil sheet. Like so:

4. Sprinkle with garlic powder, salt, and pepper, about 1/2 tsp. each, or to taste.

5. Seal up each tinfoil sheet into a packet. Grill for 30 minutes, turning once to ensure even cooking.

6. Pour it all into a serving bowl, and plate it up!

Grow Your Own Green Onions

This is the coolest thing ever. Are you ready?

You will never have to buy green onions again. 

Simply take the roots of your green onions and put them in a cup of water. Set them in a well lighted window sill and they’ll grow….Quickly.

If you look closely, you can see the new growth, which took only a few days. I don’t how long they’ll keep growing like this before they die. Surely, they need nutrients, right? I’ll keep you posted on what I find out!

Happy week before Christmas, everyone!

Stuffed Acorn Squash

It’s squash season! Oh happy day. When it gets cold outside, there are a few foods that just seem Right. Chili is one of them. Squash is another. This is a pretty magical and versatile recipe, give it a shot!

Apple Stuffed Acorn Squash

You’ll need:

  • One acorn squash
  • Half a cup of couscous or quinoa or rice (I used Israeli couscous for this recipe, but you may do what you please!)
  • 1 Tbs. olive oil
  • 1/8 cup diced onion
  • 1 clove garlic, minced
  • 1/4 tsp. cinnamon
  • 1/8 tsp. nutmeg
  • 1 apple, pealed and diced
  1. Chop your squash in half, scrape out the guts, and roast it upside down on a greased cookie sheet at 400 degrees for 25 minutes.
  2. While that’s happening, prepare half a cup of couscous (or quinoa, etc) according to the directions on the package.
  3. In another pan, add olive oil, onion and minced garlic.
  4. Once the onions are translucent, add prepared couscous, diced apple and spices. Stir until combined.
  5. Divvy stuffing mixture between the two halves of the squash. Roast for 15 more minutes.

This dish makes a great vegetarian entree for 2 or a vegetable side for 3 or 4 people.

Acorn squash seeds are super tasty when you toast them. Give it a shot!

Happy Friday-Eve, everyone!