Brown Butter Quinoa Stuffed Squash

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Brown Butter Quinoa Stuffed Squash

Recipe adapted from Quinoa Revolution

I love butter. I love it on bread, I love it melted on popcorn, and I especially love it browned and used as a dressing. These acorn squash are baked and filled with warm brown butter quinoa, seasoned with an exotic spice blend of cinnamon and cardamom. It is hearty, vegetarian and packed with protein-- and at around 400 calories a serving, its not too hard on the waist either!

Makes 2 servings:

• 1 acorn squash
• 1 tablespoon salted butter
• 1 1/2 tsp olive oil
• 1/4 tsp cinnamon
• pinch of cardamom
• 1 1/2 cups water
• 1/2 cup red quinoa, raw
• 3 tablespoons cashew pieces
• 2 tablespoons diced dried apricots
• 2 tsp chopped mint

Directions:

1. Preheat oven to 400 degrees F. Cut acorn squash in half and remove seeds. 
2. Place squash halves cut side down on a shallow baking dish. Fill dish with 1/4" (5mm) of water and bake for 30 minutes or until tender when pierced with a fork.
3. Add the water and quinoa to a saucepan. Bring to a boil and then reduce to a simmer and cover. Cook for 17 minutes, stirring occasionally. Remove from heat, fluff with fork and set aside.
4. In the meantime, melt the butter in a small saucepan on medium heat, stirring or swirling constantly. Watch butter as it turns a light brown color. It should smell nutty and you should be able to see small brown flecks. Remove from heat and stir in olive oil, cinnamon and cardamom.
5. Toss 1 cup of the cooked quinoa with the seasoned brown butter, cashews, apricots and mint. Divide into cooked squash halves. Serve immediately & gobble it down!

Maple Glazed Salmon

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Maple Glazed Salmon

Adapted from Food.com

My Boyfriend (CK) became obsessed with a pre-marinated Maple Salmon, available at a market near our (old) house. Not willing to travel across the city for this coveted fish, I took it upon myself to find a suitable or *cough* superior, alternative.

I forgot to add the garnish before the picture.. my apologies!

I think this is it. The glaze is thick and the ginger balances the soy sauce perfectly. The garnish of green onions and almonds adds a nice crunchy texture as well. 

A word to the wise: I strongly recommend throwing some tin foil in your baking pan before adding the salmon. My glaze baked onto the pan something fierce and required a good soak to get it off.

• 3 tablespoons real maple syrup
• 2 tablespoons soy sauce
• 1 tablespoon grated fresh ginger
• 1 ½ teaspoons cornstarch , dissolved in 1 tblsp warm water
• 4 salmon fillets (or 2 large)
• 1 green onion , sliced thin (white part plus about 2-3 inches of the green)
• 1 tablespoon toasted sliced almonds (optional)

Directions:

1. In a small bowl whisk together the syrup through cornstarch solution until smooth.
2. Place the fillets skin-side-down in a shallow baking pan.
3. Pour the syrup mixture over the salmon.
4. Bake about 15-18 minutes at 450°F until the fish flakes easily; baste with glaze halfway through cooking.
5. Sprinkle with green onion and almonds before serving.