Friday, May 2, 2014

New coffee favorite + Quinoa & Enchilada Stuffed Squash.

I love the start of a new month! It's been a crazy week around here with work travel + life but I finally had a few minutes to sit down this morning before work and finish the details of a recipe I have been waiting to share. I'm also hoping my rooms will magically get clean later, and for a visit from the laundry fairy. Ahem.

Before we get to this recipe, I have to tell you about a new {to me} coffee shop that has been popping up in media everywhere lately. One of my goals for 2014 is to try new places more often than not. I've had Bad Wolf Coffee in Lakeview on my list for months and finally had a chance to check it out last weekend.

Bad Wolf offered one of the best lattes I've ever had {I take it plain, with 2% milk}. The latte is only offered in one size, 8 ounces. The owner and Executive Chef Jonathon Ory makes his famous caneles and other pastries daily, and take note that he will likely run out at some point {this was the case for us during an early afternoon visit - I'll be back soon}. The pastry menu changes every day.

This is not the type of place to hang out for hours clicking on a laptop {if it was, I might be there right now}. Instead, there are bars to enjoy a few sips or bites of your pastry before you go on your way. I've seen Bad Wolf in the news in a number of places, including epicurious, Chicago Coffee Scene, Chicago Reader, and many more. It's worth a visit asap!

Now that we've got our morning coffee fix out of the way, on to the recipe for today. I have been adding enchilada sauce to a number of foods lately. Usually quinoa. Sometimes rice. Always with beans and avocado.

These ingredients combine perfectly with a golden winter squash. This is my favorite combination so far, and makes a delicious vegetarian dinner any night. You could even cook the quinoa and squash in advance for a quicker version.

Quinoa & Enchilada Stuffed Squash
Serves 2.

1 golden squash
1 shallot {chopped}
3 teaspoons extra virgin olive oil
3/4 cup white beans {cannellini beans}
1/2 cup red quinoa {dry}
1 cup water
1/2 lime {squeezed}
4 Tablespoons enchilada sauce
1/4 cup cilantro {chopped}
1/4 cup Mexican shredded cheese + 2 Tablespoons
1/2 avocado

How to~
  • Roast squash at 375 degrees for ~30 minutes. 
  • While squash is roasting, cook red quinoa in water according to package directions {bring to a boil - simmer on medium-low until water is dissolved and quinoa is fluffy}.
  • Heat extra virgin olive oil in a pan. Chop shallot and saute on medium-low for ~3 minutes. Add white beans and reduce heat to low. Add lime juice, enchilada sauce, and cilantro. Add cooked quinoa. Stir in 1/4 cup shredded cheese.
  • Slice squash in half and fill evenly with the quinoa mix. Top each half with 1 Tablespoon shredded cheese and cook for ~10 minutes.
  • Top with avocado slices!
Have a great weekend!

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