Tag Archives: red onions

Roasted Squash Salad with Tahini and Za’atar

Some days more than others, cooking is a dance.

“I’ll be there in a minute, honey!”  I crank the oven, scrub a butternut squash, lean in toward the counter, hack the peel away.  (Some people eat it, do you?)  Losing patience, my big girl comes over to talk subtraction, negative numbers, first grade math, the number line.  The squash falls away from my knife in isosceles wedges.  I show one to the girls.

“Do you want your squash in big pieces like this or little squares like squash candy?”  You can guess the answer.  I dice the last third of the squash, sling the pan into the oven, sweep the peels and seeds into the freezer for making broth, correct math homework, give in to the baby’s demand for a cracker.

Back to the recipe.  I scoop tahini and squeeze lemon, press garlic, whisk, text with an old friend about soup, recite the memorized words from a favorite children’s book that we can’t find today.  And then, in a moment of calm, I give my full attention to the stove, stirring, for the three minutes it takes to toast pine nuts.  Success.  They don’t burn.

Sweet roasted squash and red onions, a generous drizzle of tahini dressing, those salty toasted pine nuts, a shower of za’atar.  I taste a piece of squash, then stop doing everything else.  J wanders in at that moment and I hand him the plate and two forks.  We sit down in the middle of the chaos and eat every bite.   Roasted Sqush and Onions with Tahini and Za'atar Continue reading

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Savory Oatmeal with Mushrooms, Parmesan, and Thyme

Welcome to Emmy Cooks!  You can find some of my favorite recent recipes by visiting “My Favorite Recipes” (here are September, October, and November).  If you like what you see here, you can sign up on the sidebar to receive a daily recipe by email, add the RSS feed to your blog reader, or follow Emmy Cooks on Facebook, Twitter, or Pinterest.

I think it’s safe to say that J and I have made hundreds of pots of oatmeal in the past decade, if not more.  Now I wish that I had counted, so we could celebrate that 1,000th pot properly.  It’s coming soon, if it hasn’t already come and gone unnoticed.

Oatmeal is good for you, I know.  And I love oatmeal.  Oatmeal with berries, apples, bananas, raisins.  With brown sugar, maple syrup, butter, peanut butter.  I like a sweet bowl of oatmeal as much as the next person.  But you know what else is good for me?  Variety.  I can’t get enough of these savory oatmeal combinations right now.  Savory Oatmeal with Mushrooms, Parmesan, and ThymeSo did you make the Savory Oatmeal with Curry, Greens, and Caramelized Onions?  Did you make the Savory Oatmeal with Black Pepper, Blue Cheese, and an Olive Oil Fried Egg?  Am I getting to be a broken record here?  Good news, friends, I’ll be moving on soon, I promise.  To…sweet oatmeal!

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