Hearts of Palm, Black Bean, Red Onion and Corn Salad

When we got to potlucks I always like to bring something different.  This salad usually fits the bill for me and is one of my favorites.  The only complaint I have about it is that it can be expensive to make, so I usually only make it every once and awhile (or when I need to impress some  vegetarians!). We even made a huge dish of this to serve at our diy wedding!

Hearts of Palm, Black Bean, Red Onion and Corn Salad
delightfully borrowed from Emeril Lagasse
3 tablespoons olive oil
2 tablespoons cane vinegar
2 tablespoons lime juice
1 teaspoon freshly chopped chives
1 teaspoon freshly chopped parsley leaves
1 tablespoon freshly chopped cilantro leaves
1 jalapeno pepper, stem and seeds removed and minced
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 (14-ounce) can hearts of palm, drained
1 small red onion, thinly sliced
1 cup cooked black beans
1 cup cooked corn
1/2 cup thinly sliced yellow bell pepper
1/4 cup sliced bias cut green onions
Mixed greens, if desired, for serving


In a small bowl, combine the olive oil, vinegar, lime juice, herbs, jalapeno, salt and pepper. Set aside.
Slice the hearts of palm on an angle, about 1/2-inch thick. Combine the hearts of palm, red onions, black beans, corn, bell pepper, and green onions in a mixing bowl and toss to combine. Arrange on a platter or individual salad plates, over greens, if desired, and drizzle with the dressing



*sorry about the funk picture! I really wanted to share this recipe and the only pic I had was one when we were headed to a potluck!
*

Moosewood Mondays---Rumpledethumps

I'm usually not really into the themed blogging days, but when I saw that Living in the Kitchen with Puppies  was doing a Moosewood Monday's day I was all for it.  I have loved the Moosewood books since I was a kid.  I would look through my Mom's reading the recipes (or just looking at the pictures when I was young!) and plan entire menus from the books my Mom had.  Now that I have my own Moosewood collection I still love to pull out recipes and make  incredibly delicious dishes from them.  Admittedly my favorite is apple crisp that you use orange juice in!
Tonight I wanted to keep our dinner quick, stocked full of veggies and...quick! I have been meaning to try this and I wasn't disappointed with it. SA left a sad little pile of cabbage on his plate and choose that moment to let me know he doesn't like steamed cabbage (too bad!) Funny name, but serious dinner! (forgive the picture, I know its not the best, but I was hungry!)

Rumpledethumps


5 large potatoes (2-2 ½ pounds)
2 1/2 cups chopped cabbage
2 leeks, washed and chopped  * I omitted them :(
21/2 cups coarsely chopped broccoli
6 tablespoons butter
1/4 teaspoon mace
salt and freshly ground black pepper to taste
1/4 cup milk
1½ cups grated cheddar cheese


Peel the potatoes, cut them into chunks, and boil them in salted water for 15 minutes. Meanwhile, steam the cabbage, leeks, and broccoli. Melt 2 tablespoons of the butter and stir in the mace. Mix this seasoned butter and salt and pepper to taste into the steamed vegetables.
Drain the potatoes and mash with 2 more tablespoons butter, the milk, and salt and pepper to taste. Stir in the seasoned vegetables and mix evenly. Spread in an oiled 13x9-inch baking pan. Melt the remaining 2 tablespoons of butter and drizzle it over the potato mixture. Sprinkle the top with the grated cheese. Place under the broiler for 3 to 4 minutes or until the cheese is browned and bubbly.

Roasted Acorn Squash

      When I was three I spit a bite of King Ranch Chicken on my plate and then had to sit there for probably close to two hours, either deciding I liked the casserole or as a punishment for spitting it onto my plate, the reason escapes me.  I did so petulantly, alternately staring at the congealing plate of cheesy, tomatoey chicken and crying at the agony of sitting there for so long.  So what if there were starving kids in Africa! Send them the damn king ranch chicken, there was no way it was going in my mouth. 

     I suppose I learned my lesson though, because I can honestly say I have tried at least one bite of everything that has come my way since then.  Everything that is until this past Sunday.
     I fully expected to love the golden acorn squash with its sunny beta carotene pumpkin color and butternut squash flavor and I was excited to take the picture! It was so pretty with its maple cinnamon butter and pretty roasted outside.
     SA took a great picture and then we sat down to partake of its lovliness. I took the first bite, my fork gently cutting and scooping into the perfectly roasted flesh. 
    Then it hit my mouth.  I rolled it around.  I tried to chew it.  My taste buds tasted it.  It. was. slimy. chunky. pumpkiney when I expected squashy. It was disgusting.  I spit it out.  At thirty something I could not for the life of me get it far enough into my mouth to swallow it.  SA looked aghast at me and murmured something that sounded like: "What the F*&^k?"  and tried his half.  He liked it. He loved it.  He ate my half (around the bite that I spit back on my plate.)
Regardless of how I personally feel about acorn squash, I'm going to post this recipe! SA enjoyed it, and hopefully you will too.  Just remember if you choose not to eat it:
THERE'S STARVING KIDS IN AFRICA!

Roasted Acorn Squash
2 whole Acorn Squash

4 dashes Olive Oil
1/2 stick Butter, softened
1.4 cups Brown Sugar
1 tsp. cinnamon
1 TBSP maple syrup
Preheat oven to 350. Cut open your acorn squash and dig out the guts, just like a pumpkin.
Bake for 20 minutes.

Meanwhile, mix brown sugar, cinnamon, maple syrup and butter together in a bowl,  Pull the squash out of the oven and top each half with a dollop of the sugar mixture. Return the wedges to the oven and cook for another 30 minutes, basting often with the sugary juices in the bottom of the pan.

Squash is done when it can easily be pierced with a fork. Drizzle with more basting sauce and serve.

Acorn Squash