Monday, October 17, 2011

Secret Recipe Club: A trip to Debbi does dinner healthy!


      Its reveal time for Group B of the Secret Recipe Club!  This has been such a satisfying challenge group to participate in.  Not only do you get to explore many different blogs but  you also get the joy of passing along some blogger love.  I mean, who doesn't like having their blog complemented? If you are looking for a way to increase your blog visitation than I suggest you check into SRC.
     Holidays are quickly approaching and I always gain a few pounds. This month my secret blog challenge was Debbi does dinner healthy.  I had a challenge just choosing something to make!! Debbi's blog is one I'm going to have to seriously follow.  I love that she has a slight obsession with sweet potatoes and I've got a handful of those recipes save to try on a future date.  And her Buffalo Chicken Shepherds Pie sounds like a massive plateful of YUM!
     I finally narrowed my choices down to two recipes: Butternut Squash Bake and Asian Style Fresh Green Beans. I have this turkey that needed to get used up and I felt that the squash and green beans would be an excellent accompaniment.
The Butternut squash bake is to die for!  It has just the right hint of heat and the crisp topping reheats even reheats well.  While we all loved the flavor of the Asian Style Fresh green beans, we thought that they were too firm.  I even slightly boiled them before stir frying them and  they were still firm... I'm still getting the feel of my new stove and am sure that the error is on my end and not on Debbi's.   I will make the recipe again but definitely add a longer cooking time.  

Butternut Squash Bake
adapted from Debbi Does Dinner Healthy
1 large butternut squash, about 2 pounds, peeled and cubed (I used some squash that I had roasted and stored in my freezer.)
1/2 cup mayonnaise
1 large onion, chopped
1 clove garlic, minced
1/4 teaspoon hot sauce
1 egg
15 Ritz Crackers, crushed
1/4 cup Parmesan cheese
3 tablespoons butter, divided
1 tablespoon fresh oregano,  chopped fine
salt and pepper

Heat a large pot of water to boiling, ad squash and cook until soft, about 15-20 minutes. If using frozen squash, thaw and drain liquid. 
In a small saucepan, melt 2 tablespoons butter; add in crushed crackers, cheese and oregano.  Season with salt and pepper; stir well.  Remove from heat and set aside.
Melt remaining 1 tablespoon butter in another small saucepan; cook onion until translucent and just beginning to brown; add garlic, saute for a few more minutes and remove from heat.
When the squash is cooked, drain the water and toss the squash in a bowl.  Add mayonnaise, onion, garlic, hot sauce and egg. Mash together well. 
Pour into an 8x8-inch pan or casserole dish; top with cracker cheese mixture and cover with foil.  Bake for 30 minutes at 375 degrees F.  Remove foil and bake for an additional five minutes.


Asian Style Fresh Green Beans
adapted from Debbi Does Dinner Healthy
1 pound fresh green beans, both ends snapped off and removed
2 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
1 tablespoon sesame oil
3 tablespoons soy sauce
1 1/2 teaspoon seasoned rice vinegar
1 tablespoon brown sugar
salt and pepper, to taste
sesame seeds for garnish


  Debbie's recipe didn't call for this part but I know my picky boys would have preferred this first step. Bring a large pot of water to a boil and add a big pinch of salt. Add in green beans and cook 2-3 minutes, just until slightly tender and bright green. Drain, and plunge quickly into a bath of ice water to stop the cooking. Drain the green beans and dry them
      Heat sesame oil in pan, saute green beans for about 3 minutes; add garlic and red pepper flakes.  Stir fry for about 2-3 minutes.  Add in soy sauce, rice vinegar, brown sugar, salt and pepper until beans are coated.









12 comments:

  1. looks great! I love squash this time of year!

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  2. Now I know what to do with the ton of squash I got in my CSA last week...this squash bake looks amazing!!

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  3. What a lovely meal, I need to start eating a little healthier too!!!

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  4. What a great dish -- I love butternut squash & am always looking for yummy recipes to try it in. I love Debbi's blog -- can't believe I missed that one there.

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  5. Those green beans look amazing!

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  6. Both recipes sound wonderful and both would be perfect during the holidays.

    If you haven't already, I'd love for you to check out my group "A" SRC recipe this month: Levain Chocolate Chip Walnut Cookies.

    Lisa~~
    Cook Lisa Cook

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  7. I am always looking for savory ways to make butternut squash and this sounds completely wonderful. Great pick for Autumn!

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  8. Yum! Looks great! Fun to participate in SRC with you!

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  9. Pinned the Green Beans, I will be trying these out! Thanks for the recipe!

    Thanks for being a part of the SRC, Group B, I love being your host (new assignments coming soon)! My recipe was for Frozen Breakfast Burritos. Check it out if you haven't had the chance already, I know I am a few days behind (sorry!)

    http://momscrazycooking.blogspot.com/2011/10/frozen-breakfast-burritos-secret-recipe.html

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  10. The Casserole Looks so good- Just to Let you know I featured this recipes on my blog- http://xstitchandcrafts.blogspot.com/2011/11/tuesday-10-10-amazing-thanksgiving.html

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  11. is it possible to make this the day before and keep it in the fridge? it is for thanksgiving. will it still be good, or no?

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