Now, the only thing I don’t like about muffins is my pan. You see, muffins stick to it like nothing else, so you either use muffin cups or grease the hell out of the tin (which is still no guarantee), I don’t like either of these options, but as of late have chosen to avoid greasing the pan, but feel bad about all the muffin cup papers that I have to use. I am thinking of not making muffins anymore, and just making breads, since my bread pan is glass and doesn’t have a sticking problem and doesn’t require me to waste lots of paper. Anyone know if you could make a loaf out of this recipe? I’m wondering if it can be done to other muffin recipes or if the proportions would be off…
Anyways, for dinner I made Spicy Anasazi Bean and Quinoa Stuffed Roasted Acorn Squash. This meal was hearty, healthy and super tasty. I have been mulling over other things to stuff acorn squash with since the last time I made it as most of the recipes you find are sweet and acorn squashes are much more versatile than that. No one should be surprised that I ended up with a Mexican inspired idea, and that yams, hot peppers, and guacamole make their way in to the meal. I will make a guacamole tag as well, I make it at least once a week, it’s one of my favorite foods, and so simple too. Anasazi beans are really good; they are a traditional Native American bean that is used in Native American (of course) or Mexican dishes. Pinto would work just as well in here though. We had chips and guacamole with this, but ended up not eating the chips and just putting the guacamole on the squash.
Here's a picture of the Anasazi beans before the were soaked and cooked, they are lovely beans dry, but really don't look like anything special once cooked. Brett said they reminded him of cows dry, it almost made me feel bad for eating them. :-(
Spicy Anasazi Bean and Quinoa Stuffed Acorn Squash
1 cup quinoa
2 cups water
2 cups anasazi (or pinto) beans cooked
1 small can of black olives, drained
1 can of diced tomatoes with green chilies, undrained
1 yam/sweet potato, cubed and roasted
1-2 roasted jalapenos, sliced
1/2 roasted red bell pepper, sliced
2 cloves garlic, minced
chipotle chili powder
splash veggie broth
blue corn chips (optional)
Rise quinoa in a wire mesh strainer.
Bring water to a boil, add quinoa and reduce heat, simmering for 15-20 minutes or until all liquid abosrbed.
In a large skillet, heat a tablespoon or so of water and cook garlic until soft.
Add the rest of the ingredients until heated through.
Stuff into roasted acorn squash halves. Top with guacamole.
'Til next time.