Cheesy Mushroom Farro and Oven Roasted Acorn Squash

Evening folks! As promised, here is the recipe for my dinner tonight. The Farro is nutty and creamy and the earthy mushrooms have a great meatiness for a healthy meatless dinner. The oven roasted acorn squash is sweet and tender and is perfect for the start of fall! Have a great rest of the night!

Cheesy Mushroom Farro
Ingredients

10 ounces mixed mushrooms (or whatever you have on hand)
1/2 onion, chopped (or 2 shallots or 2 leeks)
2 cloves garlic, smashed and chopped
1 cup farro, rinsed
1 cup of any dry white wine
3 cups broth (veggie broth to make vegetarian)
1/3 cup freshly grated Parmigiano-Reggiano
1/3 cup freshly grated Pecorino Romano
4 tablespoons unsalted butter
salt and pepper to taste

Directions
Heat a medium sized pan (I used my medium sized dutch oven) over medium-high heat. Add 2 tablespoons of the oil and heat for 30 seconds.

Add the mushrooms to the pan and cook down about 10 minutes. Remove the mushrooms.

Add the remaining 2 tablespoons of oil and the onions. Reduce the heat to medium and cook the onions until soft about 3 minutes. Add the garlic and cook 1 more minute. Season with a bit of salt.

Add the farro to the pan and stir to coat the grains in the oil and toast slightly, 2 to 3 minutes. Deglaze with the white wine and stir. Cook the farro, stirring occasionally, until the wine cooks down almost completely, about 8 minutes.

Add the broth about 1 cup at a time, cooking until the liquid almost completely evaporates before adding the next increment; this will take about 45 minutes to complete. Remember to stir often to create a creamy texture.

When the farro is tender and absorbs almost all of the liquid, stir in the mushrooms, Parmigiano-Reggiano, Pecorino Romano and butter. Continue to stir until the butter is melted in and the mixture is creamy.
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Oven Roasted Acorn Squash

Ingredients
1 acorn squash, washed
2 tbsp olive oil
salt and pepper to taste

Directions
Preheat your oven to 400 degrees.
Halve the squash, scrape out the insides, and slice into 1/2″ half moons.
In a large bowl, toss together the squash, oil, salt, and pepper. Lay the squash out on a baking sheet. Bake for 30 minutes until super tender.
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Weekly Meal Plan 9/27/2015

Hey guys! Hope you are having a great weekend! We have had lots of fun this weekend with Cheer and just hanging out together as a family. Loving this fall weather. Hoping fall lasts longer and yucky winter stays away for a while. Here is what I am planning on making this week. See ya later for the recipe my dinner tonight…

Sat- Wings two ways- 1. HONEY SRIRACHA https://funfoodiefamily.com/2015/05/08/3671/
2. Hoisin and Sesame- 1/3 cup hoisin sauce, 2 tablespoons butter, 2 tablespoons honey,
2 tablespoons ginger paste or grated ginger, and 3/4 teaspoon sesame oil

Sun- Sloppy Joes and Mac and Cheese for the girls (minus the pimento cheese) https://funfoodiefamily.com/2014/04/13/pimento-cheese-sloppy-joes/

Mommy’s dinner- Mushroom Farro and roasted acorn squash (up on the blog later)

Monday- Cheesy Beef and Mushroom Sandwiches (leftovers from the freezer)
https://funfoodiefamily.com/2015/07/21/cheesy-beef-and-mushroom-sandwiches/
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Tuesday- Pulled Pork (leftovers from the freezer)
https://funfoodiefamily.com/2014/07/28/back-to-the-basics-meal-planning-and-an-easy-crockpot-pork

Wednesday- Crock Pot Beef Short Ribs

Thursday- Leftovers/Whatever Night

Friday- Eat Out

Sweet Chili Chicken and Stir Fried Veggies

Happy Thursday, ya’ll! Can I get a WHOOT WHOOT that tomorrow is FRIDAY!!!!! This week has been super busy and pretty long. It is funny how the days go by fast but the week seems to drag on. So the Hubby and I have a date night tomorrow, so I am thinking sushi. I love everything sushi, but my favorites are crunchy shrimp roll, eel roll, California Roll, and veggie and seafood tempura. YUM!

Tonight was the Mock Cheer-off for our local cluster (NG Bulldogs!) of cheerleaders. Each squad is based on grade levels. We have a first grader and third grader. Both squads cheered with all their heart and were so stinking cute! Next weekend is the real thing where they cheer against other clusters in the county. Last year, B got 2nd place for her squad. In the end, it is not about the trophy, but for loving a sport and giving your heart and soul to something you love to do so much! But winning is nice, so send them your well wishes, prayers, good thoughts, etc!!! After Cheer-Off, practices calm down and everything is chill and about just rooting on the boys (who are also doing pretty awesome this season).

After we left practice tonight, we decided to join the rest of the cluster at the Applebee’s because it was less than 3 minutes from the cheer place we were all at. They had a 2 for $25 deal; I got steak and the hubby got ribs. It also came with spinach artichoke dip. It was all good.

Looking to last night, I made the following. It was super yummy. I was so busy from practice, homework, reading, laundry, and surfing the web/watching TV, that I did not post it.

Sweet Chili Chicken and Stir Fried Veggies

Ingredients

2 boneless skinless chicken breasts cut in to bite sized pieces
1 container of mushrooms, sliced
1 red pepper sliced
1 onion, sliced
2 yellow squash and 2 zucchini, sliced
1/2 bottle of sweet chili sauce
2 tablespoons sesame oil
1 tablespoon hoisin

Directions

Marinate the chicken in the sweet chili sauce for at least 30 min. and up to 2 hours. Cook on med-high heat in a large skillet or wok until cooked through, about 12 minutes.

In a wok, cook all the veggies down in the sesame oil and hoisin, about 12 minutes.

Serve with warm pita, Naan, rice, or noodles. I separated them to see if the girls would eat the chicken. They tried it, but they were not fans. It was a tad spicy, so I didn’t push it. They ate a few veggies, a bite of chicken, 1/2 piece of warm pita, and some leftover mac and cheese.

Hubby and I made pita sandwiches out of them. Delish! 005

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Herb and Garlic Marinated Lamb Chops

Evening folks! I hope everyone had a fantastic Monday! Tonight I made these beauties and they tasted fabulous! So glad everyone here loves lamb. It is a great protein to add in to the mix. I had a slight injury…when I turned the chops, there was a slight oil pop, which landed on my neck and chin. Ouch! Luckily I had some Silver Sulfadiazine, a cream that helps with burn, on hand!

Herb and Garlic Marinated Lamb Chops

Ingredients

3 lamb chops
marinade- 1/4 cupish of olive oil, 3 cloves of garlic- crushed and chopped, one large handful of fresh herbs (sage, rosemary, thyme, and basil), salt, pepper, and 1 teaspoon onion salt

Directions

Liberally salt and pepper your lamb chops.
Marinate your chops for 30 min-1 hour in the marinade mixture listed above.
Pan sear each side in a cast iron skillet. Use as much of the herbs and garlic as possible, but in order to save yourself from oil burns, I would suggest to take it easy on the oil you add to the pan =) 6 minutes on the first side and about 3 minutes on the second (depends on the thickness; these bad boys were THICK). This is for medium rare, so if you want it more done, cook longer.

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Corn Meal Crusted Pan Fried Trout

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Corn Meal Crusted Pan Fried Trout

Ingredients

2 trout fillets
salt and pepper as needed
6 tablespoons fine cornmeal
1/4 cup all-purpose flour
1/4 cup canola oil
1 tablespoon butter

Directions

Season the fish with salt and pepper. In a shallow bowl, combine the cornmeal, flour. Dip both sides of the trout in the cornmeal mixture, pressing to make sure it is fully coated.

Heat the oil in a cast iron pan until almost smoking, then add the fillets. After 1 minute, add 2 teaspoons of butter to the pan. Watch the skin of the fish; when it begins to curl, about 1 to 2 minutes longer, turn the fish. Cook on the skin side just another 30 seconds or so.

The girls LOVED the skin! I served it with a side salad and couscous. The girls ate some edamame =)

Weekly Meal Plan 9/20/15

Happy Sunday, ya’ll! It has been a lovely weekend here in the ATL. Yesterday we spent time together with family and friends. A few weeks ago, I had a dream that my sweet Lizzie and I went to Outback Steakhouse. We ordered the Bloomin Onion, steak, lobsters, shrimp, dessert, drinks; a martini for me and a Shirley Temple for her. I decided that it would be great to go out and celebrate that dream and make it a reality! We went with a couple of dear friends and we had a great time!

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Today was also a great day. Got to sleep in some, spend some time with my family, go to the gym, and relax and be lazy on the couch. Soon, I am going to have to pry myself off the couch and cook dinner. Before I do that, I thought I would give you the run down on my menu for the rest of the week. I’ll check in later tonight or tomorrow with the outcome of my dinner 😉

Sunday- Pan Fried Rainbow
https://funfoodiefamily.com/2015/07/24/fish-friday-cod-and-trout-cooked-in-herb-butter/

Monday- Lamb Chops- the girls went crazy for them last time, so I got some at the butcher shop yesterday. Thinking of a new recipe, maybe…https://funfoodiefamily.com/2015/09/10/cast-iron-lamb-chops/

Tuesday- Baked Ziti https://funfoodiefamily.com/2015/03/29/easy-baked-ziti/

Wednesday- Sweet Chili Chicken
https://funfoodiefamily.com/2015/06/27/sweet-chili-chicken-and-veggies-on-naan/

Thursday- Leftovers/Clean out the fridge

Friday- Date Night…Sushi?