I missed last months coconut and tomato challenge. I finally got myself organized enough to actually participate this time. It helps that Jutta sends out an invite to the next challenge. The Improv Cooking Challenge? That’s another story.
This month was canned pumpkin and broccoli. To me that just SCREAMS strata. I initially thought Gruyere, but then I saw something on Pinterest that was pumpkin and goat cheese. So, then I thought, “Hmmm goat cheese sounds good.” It’s creamy, it’s sharp and would pair nicely with the semi-sweet pumpkin.
I’ve been a bit of a strata kick lately. Or a frittata kick. They’re easy and tasty #MeatlessMonday eats. They’re also versatile. You can pretty much pair any cheese with any ingredients, add some milk, egg and spices and voila; you’ve got dinner. And a tasty dinner at that. Use egg substitute, fat free half and half or skim milk, low fat cheese and it’s a pretty hearty and healthy meal. That’s why I like making them, I guess. It’s like bread pudding for dinner. *shrugs*
*insert wedding details*
Okay…I’m a girly type girl but I’m not a high maintenance one. I tweeze. But for the wedding, I wanted to make sure I had good shape and that’s something I couldn’t do on my own. My previous experience was waxing. Yeah. No. That stuff they put on after? It irritated my skin. I have UBER sensitive skin on my face. So much so that I can’t use Proactive or anything with any large or high amounts of peroxide. It burns my skin and I spend weeks peeling. So not attractive.
So, for the wedding, I wanted to have my eyebrows done, not waxed, so they had nice shape and I looked my best. O M G I went for threading? Have you seen these places? Since I’m a plucker, I didn’t think it would affect me all that much. And the brows really didn’t. It was when she convinced me to have my lips done. H O L Y!!!
Let me backtrack a few years….like 12. I had a head injury. I passed out in a Starbucks and hit my head. I have a nice butterfly shaped scar on my head due to the 14 staples I needed. Well, because of this injury I had benign paroxysmal positional vertigo. What? You don’t know what that is?? Essentially the otoconia were lose causing me to be REALLY dizzy. I mean, like, run into walls dizzy. Yes, I was treated, but lately, the symptoms have sporadically come and gone. Today is one of those days where it’s really bad. REALLY bad.
Funny story. Before I went to the ENT (Ear, Nose and Throat) doctor, they had me on vertigo medicine. Never again will I take this medication…ever. I remember Mom had come down to install some Closet Maid products into the spare bedroom. I was feeling really dizzy that day and took a pill. I distinctly remember sitting in a chair while she worked on the closet. I know she asked me questions, but I have no idea what they were or what my answer was. I was literally a zombie. Or brain dead, one of the two. *snort* After that day, I flat out REFUSED to take that medication and decided I needed to see the ENT specialist to find out what’s really going on.
They supposedly fixed my problem, but every now and then I have bad days where I’m dizzy. Like today. I got out of bed and just knew it would be a bad day. And if I try to lay down on my left side, it’s like I’ve been drinking and get the spins. Y’all know what I mean. Don’t deny it!! I can tell when you’re lying!! So, the threading and the bad dizzy day meant I wasn’t in such great shape when she talked me into doing my lips. HOLY I had to start breathing deep I thought I was gonna pass out!! Thankfully, I will just be able to tweeze the upkeep of that decision.
I liked this. I really liked this. S wasn’t so sure. He said to me, “That’s not looking so good.” It might not have looked good, but he said it wasn’t for the never-make-again list, which is a good sign. It was pretty good for lunch the next day, too.
The bread was tasty, the broccoli was yummy and the pumpkin was the tie that bound all ingredients together. I know there’s a FLOOD and I mean literally A FLOOD of pumpkin recipes on the blogosphere and Pinterest, but I haven’t seen many that are delicious AND savory. There’s muffins, pumpkins and cakes galore, but a pumpkin is a squash. It swings both ways, and I’m more partial to the savory version of this squash than all the sweet stuff that’s out there.
- 1 cup acorn squash, cooked
- 1 cup canned pumpkin
- 3 cup broccoli florets
- 1/3 cup Parmesan cheese, grated
- 4 ounces goat cheese, crumbled
- 1 cup half and half
- 1 cup skim milk
- 1/2 cup egg substitute
- 1 teaspoon garam masala
- 2 teaspoon rubbed sage
- 2 teaspoons garlic salt
- 1/2 teaspoon black pepper
- 2 cups stale bread, cubed
- Preheat oven to 350.
- Cube the cooked acorn squash. Combine with remaining ingredients in a large mixing bowl.
- Pour into a 9 x 13 casserole dish coated with cooking spray.
- Bake, covered, 40 minutes. Uncover and bake an additional 15 minutes.
- Allow to cool slightly before serving.