I have a recipe of sorts to post. It isn’t really a recipe, more of a meal idea, inspired by another meal idea. I read Cold Weather and Comfort Food at Miss Effie’s Diary. She called her meal Wild Rice Stuffed Squash. I took her idea and changed it a bit, making it more like Tom’s hamburger helper and calling it Monkey Brains. Tim called it “Monkey Brains,” I guess because it looks like eating monkey brains. So that was what we told the kids it was and they were intrigued, just not intrigued enough to try the stuffing in the squash today.
The Monkey Brains had the following ingredients: grass-fed ground beef, onion, garlic, red peppers, celery, zucchini, broccoli, and tomatoes, acorn squash, and wild rice. We also added basil, parsley, salt and pepper. All the vegetables and herbs are from our garden or the farmer’s market. The rice is from a local store called Sugar N’ Spice. Carol, the owner, sells bulk herbs, spices, flour, rice, baking goods, etc. The grass-fed beef is from a family cattle company that is about 30 miles from us, the same people who sold us our cows. Our freezer is full of grass-fed beef.
So, like Miss Effie, I cooked the rice and the acorn squash while I made the stuffing. The stuffing is really the part that can vary widely, depending on what you have available. It would work with any ground meat, or even stew meat, I would think. She used a white sauce in her recipe and I used a tomato base. She used mushrooms and cranberries, too. Tom doesn’t like mushrooms and we didn’t have cranberries, so that was out. But, then I started thinking about ground beef and veggies and realized that what really sounded good was Tom’s hamburger helper dish. That’s why I called it more of a meal idea than a recipe. In fact, last night it worked out that the squash wasn’t done so we pretty much ate the stuffing, which wasn’t really like stuffing at all, and talked about how we could do something similar with a casserole.
By the way, I have to say that the celery from my garden has flavor. I mean serious flavor. Nothing I’ve ever had at the grocery store compares. I don’t know if it’s the variety I planted (not sure what variety it was as Scott the Farmer gave it to us) or the soil or just the taste of organic celery. I really don’t know, but I know that it has lots of flavor and it doesn’t take much to add flavor to a dish.