VeggiesandValentino

Wow, what a wonderful weekend! I have quite the recap but I will try to be somewhat quick about it. I need to update my blog  more often so that I don’t forget anything that I wanted to share! The fun weekend was started off Friday night when my Dad took Mark and I to a great restaurant called The Metro Wine Bar & Bistro for dinner. This weekend was the Theta Centennial celebration, meaning that the sorority that I was a member of in college, Kappa Alpha Theta, has now been on OU’s campus for 100 years! Wow! A whole bunch of Theta alums came in town for it, including my Mom who was also a Theta and her friends. My mom hosted a get together for her pledge class at my parents house, so Mark and I lucked out because my dad was kicked out of the house and wanted to take us out! I ordered a special off of the seasonal menu and it was wonderful….The waiter asked if I wanted to add goat cheese on top and of course I did! It made it even better, the waiter said that another customer who ordered it has requested the goat cheese and the waiter thought it was such a good idea that he always asks people if they want to add it now, so I’m liking whoever this person it was that first requested it, good call!!

 Eggplant Ragout Stuffed Poblano: 

Braised red cabbage, roasted new potatoes, truffled pumpkin seed & tomato vinaigrette.

 

I enjoyed spending time with the men in my life if only my brother could have come too!

 

The weekend was fun of entertainment also because Mark and I’s good couple friends Katie and Zach came in town and stayed with us! I made pumpkin muffins on Saturday morning for us to all munch on for Breakfast, the pumpkin seemed really appropriate because it was actually pretty chilly this weekend! I adapted the pumpkin muffin recipe from the Big Book of Vegetarian Cookbook. 

I added some jumbo dark chocolate chips for good measure! They sure were good warm out of the oven, but it does seem that pumpkin baked goods are always even better the day after they are baked, I guess it gives the flavors more time to meld.

We had a wonderful day on Saturday, the four of us went to eat at a greek place called Zorba’s that Mark and I really like for lunch and I even told them to remind me to take pictures for my blog, but then the food came and we all dug in and forgot!

Saturday night the Theta dinner and dance was really fun even though the night ended up having an upsetting downside when OU lost their football game to Miami Alas, we made the best of it and still had a great night going out to a bar with a bunch of friend until late. 

Here are some pictures from the night, my Mom and I making out little Theta kite and the awesome ice sculpture of the Theta house!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

On Sunday the boys went to see some zombie so Katie and I shopped around for a bit and got coffee. Soon it was time for Katie and Zach to head back to Dallas. Mark decided to take a nice rainy chilly day shower, while I got inspired by the latest issue of Martha Stewart living and decided I wanted to make us stuffed acorn squash for dinner! I thought that this was so fun, I loved roasting the squash and using them as little squash bowls for the bulgar wheat filling!

 

 

I vegetarianized the Martha version by using soy crumbles instead of beef. I also used vegetable stock instead of water, Craisins instead of raisins, added spinach, deleted the cinnamon and nutmeg, and added shredded goat cheese on top! I really liked this but I think next time I would add more parsley and maybe some paprika or chili powder to spice it up a bit. Here is the Martha version of the recipe, I think that it really lends itself to using whatever vegetables that you like. 

Moroccan-Style Stuffed Acorn Squash

(Recipe Martha Stewart Living Magazine. Serves 4)

• 2 medium acorn squashes (ab 2lbs), halved & seeded
• 2 tsp. extra virgin olive oil
• 3/4 lb. ground chuck (95% lean)
• 2 tsp. course salt
• ground cinnamon
• ground nutmeg
• 1/2 medium onion, finely chopped
• 4 cloves garlic, minced
• 3/4 cup bulgur wheat
• 2 cups water
• 1/4 cup golden raisins
• 1/4 cup Italian flat leaf parsley
• 2 tblsp. toasted pine nuts

1. Preheat oven to 400. Place squashes, cut sides down in a 9×13 inch casserole dish. Bake until tender, 35 to 40 minutes.

2. Meanwhile, heat oil in a 4 quart pot with a tight-fitting lid over medium heat. Add ground beef, a pinch of cinnamon and nutmeg, and 1 teaspoon salt. Cook, stirring frequently until browned and cooked through, 5-7 minutes. Transfer beef to a bowl or plate using a slotted spoon, keeping as much of the cooking liquid in the pot as possible.

3. Add onion, and cook until slightly translucent, about 5 mins.  Add garlic, and cook until fragrant, about 30 seconds. Add remaining teaspoon salt and the bulgur, and stir to combine.  Add water, and bring to a boil. Reduce heat to medium-low, cover, and cook for 15 minutes.  Take pot off the stove and let sit covered for 5 minutes.  Fluff with fork, and add reserved beef, the raisins, parsley & pine nuts.

4. Scrape out baked squashes, forming 1/4 inch thick bowls, and fold flesh into bulgur mixture. Divide among squash halves, and return to the oven. Bake until warmed through and tops are browned. 12-14 minutes.

My Mom and Mark both enjoyed the squash as well, it makes a cute semi-impressive looking dinner but it is really very simple, love meals like that!! I hope that everyone had a wonderful weekend and now I’m off to catch up on all the blog reading on my google reader that I didn’t have time to read over the weekend! Oh and that law school reading too….. which is not quite as enjoyable!