Terre Pruitt's Blog

In the realm of health, wellness, fitness, and the like, or whatever inspires me.

  • I teach Nia, yoga and stretch!

    Nia: Thurs at 9 am

    Yin Yoga: Mons at 11:30 am

    Gentle Yoga: Tues at 10:30 am and Thurs at 6:00 pm

    Stretch: Thurs at 10:30 am

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Posts Tagged ‘dinner’

Couscous, Fennel, and Garbanzo Beans

Posted by terrepruitt on April 25, 2016

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, PiYo, Nia Technique, SJ City Fit, SJCityFitSometimes I just don’t take out meat in enough time for it to defrost by dinner.  I thought about it early enough.  But I am at that state of meat-in-the-freezer where it is the stuff I don’t know how to cook.  My mental inventory check led me to hamburger, but I didn’t want to cook that, so then my brain flitted off to something else.  Then later, I think I might have opened the freezer and, uninspired, shut it.  Then, by the time I got serious it was too late.  I was HOPING it was not too late, but alas when it came time to cook dinner, the meat was not defrosted.  And on top of that we didn’t really have all that many veggies in the fridge.  Sigh.  We have lettuce and salad fixings, but nothing to cook except fennel.  We had leftover couscous from the other night.  So I was thinking I could roast the fennel AND some garbanzo beans and then mix it with the couscous.  Ahhh . . . sometimes I love when there is “nothing” in the house to eat.  I loved it.

I always say I don’t like beans, because I don’t for the most part.  I don’t like BEAN beans.  I like green beans, but I don’t think of them as beans because they are long.  Or more so because green beans are eaten fresh like a vegetable and not dried like a “bean bean”.  I do like garbanzo beans though.  And I like red kidney beans but only in Red Beans and Rice and in THIS bean salad.

I like garbanzo beans or chickpeas as they are also known, because they taste buttery.  They add a butter flavor to dishes — to me.  And I really like them roasted.  So I decided to roast them with the fennel.

I actually roasted them both on the same pan.  I put parchment paper on a large jelly roll pan.  I cut up the fennel and — well, if I am posting a recipe I put is in that form.

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Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, PiYo, Nia Technique, SJ City Fit, SJCityFitCouscous, Fennel, and Garbanzo Beans

2 cups prepared Couscous
olive oil
1 bulb Fennel
1 can Garbanzo beans
handful of grape tomatoes
garlic salt
pepper (if you like)
1 1/2 tablespoon butter

Drain the beans and rinse them.  Set them aside to dry.  Cook the couscous according to the package (I used left over couscous).  Preheat the oven to 450° F.  Cut up the fennel and put it on a parchment paper lined oven pan.  Drizzle olive oil on it and sprinkle garlic salt on it.  Toss it.  Then put it in the oven for five minutes.  After five minutes take the pan out and put the beans on the pan.  (I kept the fennel and the beans separate on the same pan because I was not sure they would cook to my liking at the same time.  This gave me the option of taking one off the pan.)  Drizzle with olive oil and sprinkle with garlic salt.  Bake for 15 minutes.  Take them out of the oven and toss both the fennel and the beans (keeping them separate).  Adding more salt if you would like.  Bake for 15 minutes.

Cut the tomatoes in half.

Add the butter to the couscous and mix it withe the roasted veggies.  Add the cut up tomatoes before serving.

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Of course, since I was just throwing veggies in leftover couscous I didn’t think to photograph any of it until the end and it came out so lovely – at least I think so.  Probably the bright red tomatoes.  They make dishes look pretty.  And it tasted fairly good.  I really like fennel.

As a note, since I used leftover couscous, I heated it in a pan with a little butter, then I added the roasted veggies.  The recipe is written using just made couscous.

If you like roasted tomatoes you could roast them, too.  I prefer tomatoes raw so I put them in just before serving.

Couscous is great. It is like pasta you can add anything you want to it.  It can be a side dish or a main dish.

Do you like couscous?

Posted in "Recipes", Food | Tagged: , , , , , | 4 Comments »

I Stuffed An Acorn Squash

Posted by terrepruitt on October 21, 2014

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba, PiYo, Gentle Yoga, Group Ex City of San Jose, San Jose Group Ex classes, YMCAA few weeks ago I received an acorn squash in the produce box.  You know me, I would have just chopped it up and roasted it.  But I decided to roast it and stuff it.  Just like the pumpkin.  I had a friend visit the day I received it and when I told her that I was going to stuff it she asked me, “So you just eat the inside?”  Nope.  Once you roast it, the outside . . . the skin, cooks up to a tender edible state.  So we just eat it.  We did the same thing with the pumpkin.  It is actually difficult to believe until you do it.  Of course, once you cook it you can always opt NOT to eat the skin, but why not?  It becomes really tender.  So anyway, I used the same recipe as the stuffed pumpkin, so this post is kind of a repeat.  The sugar pumpkin was much larger than the acorn squash.  I wasn’t really sure how much of the mixture from the original recipe I was going to be able to use.  So I cut the recipe in half . . . sort of.

I used the original amount of mushrooms and sausage.  I wasn’t sure how it would cook up.  So I just went with what I knew (seven mushrooms and 1/4 pound of sausage).  At the point when the sausage and mushrooms were done cooking and mixed together, that is when I decided I only needed half of it.  So half of it went into the fridge for another meal before I added any of the other ingredients.  But I used the same amount of herbs . . . a little less cream and one less piece of bread.  The recipe below is the ADJUSTED one.

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Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba, PiYo, Gentle Yoga, Group Ex City of San Jose, San Jose Group Ex classes, YMCAStuffed Acorn Squash

1 1 pound Acorn Squash
some olive oil
salt
three mushrooms, thinly sliced
1/4 cup chopped onion
3 cloves garlic (minced)
1/8 pound sausage
1/2 tsp rosemary
1/2 tsp thyme
1/2 cup cheese (small chunks)
2 tbsp ricotta
1 tbsp sherry
less than 1/4 cup heavy whipping cream
handful of spinach
three slices bread – toasted and cubed

Wash the squash since you are planning on eating the entire thing!  Cut the acorn squash in half.  Scoop out the seeds.  Rub a little oil in the acorn squash and on the outside, salt inside and out, then place the halves – cut side down – on some aluminum foil on a baking sheet.  Bake at 350° F for 45 minutes (check it after 20 minutes to see if you want to flip it over or not – up to you.  It depends on how cooked the edges are getting.) After the 45 minutes you want it to be cooked, but not cooked so much it can’t stand another 45 minutes to an hour in the oven).

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba, PiYo, Gentle Yoga, Group Ex City of San Jose, San Jose Group Ex classes, YMCAHeat some olive oil in a pan with 1/2 of the chopped onion.  Once the onions are translucent put the mushrooms in the pan and cook them.  Sprinkle with salt.  As they are cooking mix in one clove of garlic.  Cook the sausage, either after the mushrooms are cooked or use a different pan.  If the sausage has a lot of grease drain it off before you add the sausage to the rest of the ingredients.

Mix the mushrooms and the sausage in a bowl.  Add the rosemary and thyme.  Mix in the remaining two cloves of garlic and the onions.  Mix in the cheese.  Mix in the sherry.  Pour a small amount of cream into each acorn half.  Then use more cream to moisten the rest of the ingredients.  As the list of ingredients state I used less than 1/4 cup.  I did not use the full 1/4 cup. Add the spinach and bread cubes last.  Mix it all carefully.

Spoon the mixture into the pumpkin.  I used the spoon to press the mixture down into each half.  I really pressed the ingredients in because I wanted it all to fit.  Then on my half I put most of the left-over-from-the-handful of spinach.

Put the squash in the oven for 45 minutes.  After about 20 minutes check on it.  The squash is done when you can gently pierce its side with a sharp object.  Check to verify the inside is cooked to your liking.  Since the mushrooms and the sausage are already cooked it is just a matter of it heating up, melting the cheese, and letting all the flavors blend.

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I served it with a green salad.  But we have salad pretty much every night.

This was good.  I liked it.  It was not as good as the Sugar Pumpkin, though.  My husband said it was as good, but I don’t think so.  I think the sugar pumpkin had a better flavor.  The pumpkin itself added to the dish.  The acorn squash tasted like squash.  Which is fine, I like squash, but it didn’t help kick this dish out of the park!

As I said, this is exactly like the stuffed pumpkin except it is an acorn squash.  But I did want to document the adjustments.  🙂

I am learning a lot of people don’t like winter squash.  Do you?  What type of winter squash do you like?  Have you ever cooked with a sugar pumpkin (besides making a pie)?

Posted in "Recipes", Food | Tagged: , , , , , , , , , , | 2 Comments »