Foodie Face Off: Round 1
Welcome to round 1 of the #FoodieFaceOff challenge!
My Instagram friend (turned IRL friend), @jaymee_caplan, and I are teaming up to create our own little internet version of Top Chef. And we want YOU to get involved too! Each round, we will choose 3 specific ingredients that must be used in our recipes. We have no idea what the other is making and can only HOPE our creations turn out the way we envision. But in the name of transparency—and to offer a good laugh—we’ll show you our recipes, even if they fail. Ah, the turmoil of winging it in the kitchen.
At the end of the week, we’ll do a big reveal on our Instagrams; plus, our recipes will be archived here so you can always refer back to them. It’s a great way to connect with others—food-grammer or not—have a little fun, and maybe even step out of your comfort zone in the kitchen.
Must-Use Ingredients:
Thanksgiving Dinner Edition
Butternut squash
Onion
Cranberries
Time’s Up Chefs…
Thanksgiving Leftover Pizza
You want a pizza this? Your Thanksgiving leftovers just got a face lift. @jaymee_caplan
Use This:
1 butternut squash
1 medium onion
12 oz fresh cranberries
1 pizza crust (@jaymee_caplan used Caulipower Pizza Crust)
3/4 cup orange juice (@jaymee_caplan used 365wholefoods OJ)
3/4 cup honey (@jaymee_caplan used Wedderspoon Honey)
Chopped kale (to taste)
Goat cheese (to taste)
Olive oil
Salt & Pepper
Do This:
Preheat oven to 400.
Chop butternut squash into cubes. Drizzle with olive oil, salt & pepper. Bake for 25 min.
While butternut squash is cooking, sauté chopped onions over medium-low heat.
In a pot over medium heat, make the cranberry sauce. Combine a 12 oz package of Ocean Spray cranberries with 3/4 cup orange juice and 3/4 cup honey. Bring to boil for 5 minutes, then reduce to a simmer for 15 more minutes (until the cranberries burst).
Scoop 1/2 cup of your cranberry sauce into a blender and add enough water to create a glaze & blend.
Take your butternut squash out of the oven & raise heat to 425.
Top your pizza crust with your sautéed onions, butternut squash, chopped kale & goat cheese. Bake for 13-15 minutes and drizzle with homemade cranberry sauce glaze.
Grain-Free Cauli Stuffed Squash
Use This:
1 butternut squash
1 medium onion
1/4 cup dried cranberries
1/4 cup crushed walnuts
1 Tbs chickpea crumbs (OR sub breadcrumbs; I used Watussee Chickpea Crumbs)
1 package of cauliflower rice (I used Green Giant Cauliflower Medley)
Salt (to taste)
Garlic & onion powder (to taste)
Cumin (to taste)
Olive oil spray
Do This:
Preheat oven to 400.
Poke holes in your butternut squash and microwave for ~2 minutes. Flip and microwave again (until soft enough to cut through without slicing your finger).
Cut your squash in half (the long way) and scoop out the center. Sprinkle with salt, garlic & onion powder, and cumin.
Spray with olive oil and place face down on parchment paper-lined baking sheet. Bake for 20-30 min (depending upon the size of your squash).
While the squash cooks, start your stir-fried stuffing. Chop your onion and heat on a pan with salt & garlic until it begins to brown. Add the chickpea crumbs and continue to stir for 2-4 minutes.
Add in your cauliflower rice. Sprinkle on more garlic & onion powder, salt and cumin. Cover the pan with a lid to soften the cauliflower. Stir every so often to make sure it doesn’t burn.
After about 5-7 minutes, add in the crushed walnuts & cranberries. Stir for another few minutes. The stir-fry should be nice and brown!
After the squash has cooked for roughly 20-30 min, flip over and sprinkle with more chickpea crumbs. Bake again for another few min to let the crumbs brown.
When the stir-fry and squash are done cooking, scoop the stuffing inside the holes of your squash. Hence, stuffed squash. So fancy, I know.
Use the leftover stuffing for lunch tomorrow!
