Two amateur cooks explore the world of cooking for a Crohn's and Colitis diet

Posts tagged ‘butternut squash’

Fake Mac’n Cheese

Marnina and I enjoy taking traditional, everyday foods and turning them into unconventional creations (see Fake-Sausage Cacciatore and Shepherd’s Pie recipes).  Marnina’s dietary needs and my interest in eating healthy foods have produced some unusual combinations of food.  Just this past week, we made a spaghetti and tomato sauce dish, except we substituted your typical spaghetti pasta for spaghetti squash, which is more tender than it is chewy. (more…)

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Moroccan Veggie Stew

Invariably, the onset of cold weather leads Marnina and I (and probably most everyone else) to crave certain foods.  Cold smoothies, garden vegetable dishes, and fish with a glass of white wine are replaced with warm soups, hearty chili, red wine and stews.  This week, Marnina and I were in the mood for a filling stew that would last us the week – we often spend a large chunk of Sunday night slaving away in the kitchen to prepare our lunches and dinners for the upcoming week.  Marnina had picked out a winter veggie stew with Moroccan spices, and after shopping for all the root veggies (we even found some purple carrots!), we were ready to begin the stew…until we realized that the recipe called for a Dutch oven…a tool that we did not have.  Instead, we used a large cooking pot that would accommodate all the ingredients, but also require more work to ensure that the stew was evenly seasoned.

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Autumn Gold Squash Soup

The cooler morning and nights are a reminder that Fall has truly arrived.  And as we transition from soft and luscious summer fruits and veggies to thicker autumn root produce, our vegetable peeler gets even more use (even though Marnina and I still use our peeler excessively during every season to remove the skin of all fruits and veggies).  Individuals with IBD can generally tolerate many autumn/winter fruit and veggie, as long as they are eaten without skin and seeds of course. They often scare people away because of their thick skins and odd shapes, but Marnina and I have never been deterred from cooking them, especially the butternut squash. We often roast butternut squash to bring out its natural sweetness, or puree them to make soups or casseroles.   It is a good source of fiber, vitamin C, manganese, magnesium, and potassium.  It is also an excellent source of vitamin A & vitamin E.

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