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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Baked Enchilada Farro with Beans and Corn

Happy Tuesday, ya’ll! So the other day I made this.
https://funfoodiefamily.com/2014/08/30/enchilada-farro-with-beans-and-corn/

It is super healthy and delicious, but after a few servings, I needed to find a way to change it up. So, I made it into tacos. Yum. Then I made it into this cheesy bake. All I did was add a another small can of enchilada sauce and 1 jar of salsa to the mix. Then I spread it into a sprayed casserole dish and topped it with shredded cheese. I baked it at 350 until all the cheese was melted and bubbly, about 30 minutes. Freezing half of this for my future. 

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Enchilada Farro with Beans and Corn

Hey guys! I know that it has been awhile. It has been a pretty busy week and there has not been a lot of innovative cooking. Mostly old stand bys…BBQ chicken, pasta, and a few more quick dinners out and clean out the fridge nights than normal. This week there will probably be more of the same. 3 kids equals a lot of busy nights…

We have been trying to avoid going to the store and spending money, so I raided the pantry for this meal. It will serve as a quick lunch and dinner for the next week. Since I have a whole pot of it, I may try different things with it throughout the week; thinking of topping it with shredded cheese and bake it or even make it into veggie enchiladas. For tonight, I found it super satisfying the way it is. Look for more variations coming soon. I hope you give it a try!

Enchilada Farro with Beans and Corn

Ingredients
1 onion, chopped
3 cloves garlic, minced
1 can garbanzo beans
1 can black beans
1 can cannellini beans
1 can corn
1 can chopped green chilies
1 can enchilada sauce
1 cup farro (or quinoa)
2 cups veggie stock (or water or chicken)

Directions

Using a large heavy pot, cook your onions down in 2 tablespoons of vegetable oil on med/low heat for about 5 minutes. Add in your garlic. Cook down for 3 more minutes. Add in your farro. Cook for a few minutes then add all your canned ingredients. Mix together well. Add in your stock and mix well. Cover and cook until farro is tender; about 25 minutes.

I can’t stop eating this. It is SO good! I have a whole pot to much on throughout the week!
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Skillet Chicken and peppers with Farro

Hey all! I am so happy tomorrow is Friday! 3 day weekend! I found myself with an empty house tonight… Hubby is working late and grandparents took the kids to dinner! I relaxed from a long day by cooking for myself! Some people find cooking stressful and do not look forward to it. I just love it and wish I could spend a nice relaxing day in the kitchen. I love the feeling of the knife in my hand when I am slicing up some peppers; I relish in the sizzle of a screaming hot pan. Although I love cooking so much, I would never want to be on one of those cooking shows that are timed. I don’t want to feel the pressure of the clock at all! The only thing I want to measure time by is how many cups of coffee, diet cokes, wine glasses that I drink…depending on the time of day =)

So tonight, I planned on making chicken, some Farro, and a veggie. Well, I stuck to that plan, except I Amyfied it a bit. If you know me personally, you know what this means. Fresh ingredients that are healthy but with a splash of something not so healthy(like heavy cream, wine, butter, bacon, cheese, etc.). I am not one for frozen foods (except frozen veggies; they are perfectly acceptable when the fresh is not looking so good. Plus anything desert related…ice cream, puff pastry, etc.), and canned foods, especially canned meats and seafood…GROSS (tomatoes, black olives, beans, and Annie’s Spaghetti O’s for R are perfectly acceptable).

Tonight’s dinner was spectacular… Here are my steps I took…

1. Pour 1 glass of wine to sip on.
2. Brown chicken on both sides with plenty of salt, pepper, and poultry seasoning.
While it is browning, slice up 4 small peppers and 1 onion. For the onions, I use 1/2 of a white onion I had left and a small red onion (Red onions are really purple. I think the guy who named it was color blind. used ALL colors. My favorites in order of how I like them; Yellow, orange, red, green. Green peppers are just kind of blah for me, but we had one going bad and I didn’t want it to go to waste.
3. Take out beautifully browned chicken and add a splash or 2 of white wine to deglaze the pan. Then add a pat of butter and your peppers and onions. Cook for about 5 minutes.
4. Cook a pan of Farro according to the package. You could substitute brown rice, quinoa, or even a pasta if you choose. Cube the browned chicken and add back in to the pan.
5. Add almost finished Farro to the pan with chicken, veggies, and one more splash of wine. Cook until Farro is done!
6. Pour yourself one more glass of wine and enjoy!
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