American Chop Suey Stuffed Squash

I’m totally into any recipe where I can eat the bowl…

 

Bread Bowls

Pineapple Bowls

Parmesan Cheese Bowls

Apple Bowls

Bacon Bowls

Chocolate Chip Cookie Bowls

 

…I could go on forever. But I won’t because getting you this recipe is TOP of my priority list.

This was one of those impromptu recipes that came together and made me want to dance around my kitchen singing “All I do win win win” but instead I instagramed the eff outta it in my stories and took some pictures for this post.

 

 

I really love taking pictures of food if you couldn’t tell so I am anxiously awaiting the next iPhone release so I can upgrade from my iPhone 7 and finally get on the portrait mode bandwagon. Check out portrait mode if you haven’t yet. It’s LEGIT.

And if you are looking for a hearty, warm you from the inside out type of recipe then this is for you! And don’t forget to snap a picture and tag me on Instagram so I can see what you are making > @emilyjgoodman

 

American Chop Suey Stuffed Squash
Author: Emily Goodman
Prep time:
Cook time:
Total time:
Serves: 8, 1/2 squash each
Ingredients
Instructions
  1. Preheat oven to 375 F.
  2. Cut the squash in half and scoop out the seeds and flesh.
  3. Brush with 1 tablespoon of the olive oil and season with salt and pepper. Lay flesh side down on a baking sheet and roast in the oven for 20 minutes.
  4. While the squash is cooking heat the remaining tablespoon of oil in a large deep skillet.
  5. Add the onion and carrot and saute until soft and translucent, approx. 4-5 minutes.
  6. Add the ground beef and break up with a spoon until browned and cooked through, approx. 5 minutes.
  7. Add the garlic and saute for 1 minute until fragrant.
  8. Add the tomato paste and cook for 2-3 minutes stirring frequently making sure it doesn’t burn.
  9. Add the can of whole tomatoes, agave nectar, cinnamon, salt, and pepper. Gently break up the whole tomatoes with a spoon so they start to break down and become liquid.
  10. Bring to a boil and then reduce to a low simmer and let cook for 10 minutes.
  11. Remove the squash from the oven and let cool slightly.
  12. Add the cooked macaroni to the meat sauce.
  13. Ladle in 3/4 cup servings of the American chop suey into each squash half.
  14. Top with a sprinkle of Parmesan cheese.
Notes
Portion Fix container equivalents per serving: 1 green, 1 yellow, 1/2 red, 1 spoon[br][br]> Since I use an extremely minimal pinch of Parmesan cheese I do not count it[br]> Also I know people are going to ask me how I calculated the meat to be 1/2 red and honestly, I eyeballed it because it was not super simple to calculate. It’s not about being perfect, it’s about making good healthy choices!![br][br]Optional: top each with 2 tablespoons of shredded mozzarella cheese and place back in the warm oven to melt. If you do this count the mozzarella as 1/2 a blue if following the portion fix container system.

 

 

 

 

New England Fishmongers

Did you know that fish have seasons just like fruits and veggies? This is because different fish migrate in and out of the area throughout the year so knowing what fish is currently available is going to give you a fresher, and more cost-effective product!

Check out this full fish and shellfish availability chart that can be found on the mass.gov website! It is super helpful:

  • Dark Blue = Landed and available in Massachusetts
  • Medium Blue = Limited landings and availability in Massachusetts
  • Light Blue = Out of season or extremely limited availability

 

In my opinion, when it comes to fish and shellfish there is no better place to get it from than local New England fishmongers. Today I am excited to share with you about New England Fishmongers, a group of fishermen (fisherwomen??) on the NH/Maine seacoast that work hard to catch and sell top-quality fish to some of Boston’s best restaurants!

Fishing is a passion for Tim Rider and Amanda Parks. During their 15 hour+ excursions off the cost of Maine each fish is reeled in by hand, a way of fishing that only a handful of fishmongers still practice today. Bringing in around 800lbs of fish per day this rod-and-reel way of fishing brings in no bycatch, doesn’t cause harm to the ocean floor, doesn’t contribute to overfishing since the operation is small-scale. Modern fishing technology that includes use of trawls and gillnets does cause these problems.

 

 

New England Fishmongers was started because to avoid having to put their high-quality fish in with the rest of the catch at open auctions, where buyers bought at a low cost yet sold at hight prices. But cutting out the middleman they are able to work directly with the restaurants and provide them with high-quality fish just hours after being caught.

You can find New England Fishmongers at the following restaurants:

 

You can also check out Amanda Parks this Saturday, September 17th at the Boston Local Food Festival where she will be taking part in The Seafood Throwdown!

 

This cooking competition features head to head competition and a secret mystery fish ingredient!

 

 

Don’t forget to stop by the Boston Local Food Festival on September 17, 2017. This event is FREE to the public and you will have the chance to meet with some of the very best local farmers, vendors, artisans, and restaurants!

To learn more about the festival and the participating vendors check out www.bostonlocalfoodfestival.com!

 

 

 

Boston Restaurants Who Source Locally

I honor of the Boston Local Food Festival taking place Sunday, September 17th on The Greeway I wanted to highlight some of my favorite Boston restaurants that partner with local farms and fisheries and feature their products on their menus.

By featuring local products these restaurants have menus that change seasonally and their ingredients are always fresh. As a diner I love knowing that when I visit one of these restaurants that the menu will be different than the last time I was there!

Henrietta’s Table

With dining room with a cozy farmhouse feel and a menu that continuously focuses on fresh from the farm, Henrietta’s Table has been a staple in Cambridge since 1995. Chef Peter Davis is a is a Boston native with a passion for local and regional cuisine who uses products grown using sustainable agriculture methods and native ingredients when creating dishes for Henriett’s brunch, lunch, dinner and even cocktail menu.

The menu changes seasonally and I am a huge fan of their seasonal buying guide on their website. And if you are lucky enough to dine on their patio you will be sitting amongst their courtyard garden where many of the restaurants fresh herbs are grown.

 

Craigie On Main

Another Cambridge gem with a strong focus on using the best of the best local, seasonal, and organic ingredients is Craigie On Main. James Beard Award–winning Chef Tony Maws menu is French-inspired “refined rusticity” and if you are really looking to get the best of the best of seasonal ingredients check out his 5 course tasting menu which changes DAILY.

 

 

Island Creek Oyster Bar

I am an oyster fanatic and there is no better place in Boston to slurp them down than Island Creek Oyster Bar. All of their oysters come from their oyster farm located in Duxbury, MA. What started as a small team of farmers selling oysters to local restaurants has grown to a wholesale team, 10 oyster farms, a non-profit foundation, and 5 Boston-area restaurants.

 

 

 

Post 390

Located in Boston’s Back Bay Post 390 Executive Chef Nick Deutmeyer works extremely closely with the region’s top farmers and showcases their products on fresh and seasonal menus. My favorite dining experience at Post 390 is the Farm to Post dinner series which features a 3 course seasonally selected menu that can be enjoyed with or without wine parings. Each series features a different farmer or fishery the menu changes weekly.

 

Don’t forget to stop by the Boston Local Food Festival on September 17, 2017. This event is FREE to the public and you will have the chance to meet with some of the very best local farmers, vendors, artisans, and restaurants!

To learn more about the festival and the participating vendors check out www.bostonlocalfoodfestival.com!

Turkey Mini Meatloaves

The recipe came about because I just bought these colorful silicone baking liners and wanted an excuse to use them.

 

 

I am a huge fan of making mini meatloaves because I find it way easier than having to roll out meatballs and it is a great way to use up any leftover veggies you have in the fridge. For this recipe I used zucchini and summer squash that I diced up small but it would work great in zoodle form as well.

Some of my other favorite veggie mix-ins include spinach, broccoli and cheddar, tomato basil mozzarella. You can get super creative with this!!

This was my first time using silicone baking liners and I couldn’t resist these bright neon ones since I am pretty much obsessed with anything and everything I can get my hands on that is neon. The whole need for silicone liners started a few weeks ago when I made some egg cups to have as a grab-and-go breakfast or snack for added protein and although I sprayed the pan, they egg cups stuck so bad they ruined my tin and I had to throw it out. So thanks to some suggestions from friends I learned about these silicone liners and they work GREAT! I am thrilled they are just as vibrant in real life as they are in the picture.

 

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Have you had a mishap with sticking egg cups? Do you use silicone liners already? Share your favorite recipes by posting them in the comments below!

 

Turkey Mini Meatloaves
Author: Emily Goodman
Serves: 12
Ingredients
  • 1/2 cup red onion, [i]diced[/i]
  • 1/2 cup zucchini, [i]diced[/i]
  • 1/2 cup yellow squash, [i]diced[/i]
  • 1 teaspoon coconut oil
  • 1lb ground turkey
  • 1 egg
  • 1 teaspoon garlic powder
  • Pink Himalayan salt, [i]to taste[/i]
  • Pepper, [i]to taste[/i]
Instructions
  1. Pre-heat oven to 400 F.
  2. Line a [url href=”https://www.amazon.com/gp/product/B002CXKBKM/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B002CXKBKM&linkCode=as2&tag=emilyjgoodman-20&linkId=15cf3155b68e29327312ab0c6635ac6e” target=”_blank”]12 cup muffin pan[/url] with [url href=”https://www.amazon.com/gp/product/B00COWLXJ4/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00COWLXJ4&linkCode=as2&tag=emilyjgoodman-20&linkId=c8cabbbf997b6477c7ac416c103ca53b” target=”_blank”]silicone baking liners[/url]
  3. Heat the coconut oil in a large skillet over a medium heat.
  4. Add the red onion and cook for 4 minutes until it begins to look translucent. Add the zucchini and yellow squash and cook for 4 more minutes.
  5. Remove the skillet from the heat and set aside to cool.
  6. In a large bowl add the ground turkey, egg, garlic powder, salt, pepper, and the onion, zucchini, yellow squash mixture.
  7. Mix gently until combined and divide evenly between the 12 cups (or use a [url href=”https://www.amazon.com/gp/product/B0000CDVD2/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0000CDVD2&linkCode=as2&tag=emilyjgoodman-20&linkId=79f864e9342d9bd1c69945760d357fe0″ target=”_blank”]medium cookie scoop[/url])
  8. Bake for 20 minutes until cooked through and tops begin to brown.
  9. Serve topped with [url href=”https://www.amazon.com/gp/product/B000T8KQ4I/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B000T8KQ4I&linkCode=as2&tag=emilyjgoodman-20&linkId=0138dd9bcfeb49518536775586ef134f” target=”_blank”]Cholula[/url] hot sauce (optional)
Serving size: 6 (qty 2 per serving)
Notes
Portion Fix container equivalents: 2 mini meatloaves = 1 red, 0.25 green

 

5 tips for shopping and cooking local

When it comes to the food I buy and cook for myself my focus is always QUALITY. In the past decade, if not longer, we have seen a huge shift away from processed, chemical laden food to a desire for more whole, nutrient-dense, locally grown food. Not only does your food spend wayyyy less time in transit to get on your table guaranteeing fresher ingredients, but you are supporting the livelihoods of local families and businesses and giving back to your community. Sounds like a win-win to me!

It can be extremely overwhelming at first but with a little bit of research and knowledge you will soon become a pro at navigating your local food scene.

I am excited to be joining forces for yet another year with the Boston Local Food Festival happening September 17, 2017 on The Greenway to help support the growth and development of local farms and locally owned food-related businesses. This festival is near and dear to my heart and to kick-off my series of posts over the next few weeks I am going to share my 5 tips when it comes to shopping and cooking local!

 

 

1. Know what is in season

Produce is cheapest (and the most flavorful) when it in season. This seasonal food guide will help you find seasonal foods where you live and you can use that information to help guide you in your meal planning to ensure you are getting the best of the best for the current time of year!

 

2. Find your local Farmers Market

This may seem extremely obvious but your local farmers market is the best way to connect and buy from your local famers and food artisans. Here in Boston we even have Boston Public Market, a year-round, self-sustaining market with over 40 New England famers and vendors.

By connecting with your local farmers they can help you understand their different products and share with you exactly how the food was grown.

 

 

3. Join a CSA

CSA stands for Community Supported Agriculture and you can find one near you (along with local farmers and famers markets) through Local Harvest. A CSA is a way that you can buy local, seasonal, and fresh foods directly from the farm of your choice.

Each farmer offers a select number of “shares”aka a subscription or membership which consists of a box of produce and sometimes meat and dairy depending on the farm that either ships to you or you pick up on a weekly or monthly basis. Ingredients will vary with the season and it is a great way to get your hands on new food items you may not have purchased in your local grocery store.

 

4. Buy in bulk and learn to freeze or can your leftovers

This is an inside joke with my friends because they know my passion for buying in bulk. Not only does it save you money if you are buying what is on sale and in season, but if you learn how to properly store or freeze what you buy it can last you for many meals to come. And save you that hard earned cash because you will have less food waste.

I love to buy fresh herbs (one day I will have a home and have a garden #agirlcandream) and those tend to come in larger quantities than I need. One herb I buy a lot is basil and I always use my leftover basil after I make my recipe to whip up a batch of pesto. I freeze the pesto in small quantities in an ice cube tray and then keep in a freezer safe ziplock bag and use the cubes in future stir fry or pasta dishes. Pesto is a great option for leftover arugula too!

 

 

5. Adopt a Zero waste policy

How many of you have cut an onion, or celery, or carrot and automatically just toss those root ends or leafy stems right into the trash? How about a cheese rind? While those parts may not be edible they make excellent scraps to add to soups and stews.

Do you have leftover chicken bones? Toss them in a big stock pot with your leftover scraps, a bay leaf, and seasoning of your choice, cover with water and simmer away for a flavorful chicken stock. This is great to make even if you don’t plan on using it right away because it can be frozen easily!

 

 

I hope to see you at the Boston Local Food Festival on September 17, 2017. This event is FREE to the public, how cool is that?!

To learn more about the festival and the participating vendors check out www.bostonlocalfoodfestival.com!

 

 

 

It’s time to make a ⚡SHIFT⚡

Be one of the FIRST to try this revolutionary new fitness and nutrition program with me!

 

 

I just got back from the Coach Summit in New Orleans where I learned all about breakthrough 3 WEEK fitness and nutrition program called Shift Shop.

After meeting trainer Chris Downing and testing out one of the workouts live with him (and about 1,000 other people) I was hooked.

 

 

This program is revolutionary because of the “ramp-up” method which will start you off slow then gradually increase the intensity as you progress through the 3 weeks. And don’t worry, there is an AMAZING modifier to follow if you are unable to do the moves full-out. Following the modifier can help you to increase your strength and endurance so eventually you can move on and do the moves at full speed and range. Workouts alternate between cardio and strength and start out at 25 minutes for Week 1, 35 minutes for Week 2, and 45 minutes for Week 3.

Along with the fitness we are going to refine our nutrition with a simple to follow, clean eating plan that will progressively eliminate grains, legumes, and the starchier carbs so that by Week 3 you are focusing mostly on lean protein and veggies and burning stored fat in the body for energy during your workouts > this is going to give you some KILLER results in only 3 weeks! I even have an EXCLUSIVE recipe book that I will be providing only to those who join me on 7/31 for even more meal ideas along with what comes with your Shift Shop eating plan!

 

 

If you have been following me for a while you have probably seen some of my own transformation photos and know that I have lost over 20lbs through at home workouts and simple nutrition. It’s not always easy but it’s a journey I am proud to be on and share with you through social media and my private wellness community. And I am so ready for this new journey to make the ultimate SHIFT!

This is going to be intense. This is going to be a challenge. But I’ve had a few friends who got to test it out pre-launch and it WORKS. Check out their transformation photos!!!

 

Join me starting 7/31 to make the ultimate SHIFT! 

Secure your spot by filling out this form or click the button below.

 

 

Chica de Gallo Salsa and Guacamole

I cannot resist salsa and guacamole. Especially when it is paired with a freshly made tortilla chip. Like seriously, the chip cannot get into my mouth fast enough. That is exactly what happened when I tried the salsas and guac from Chica de Gallo over the Memorial Day weekend with some friends.

 

 

Chica de Gallo is a local Boston-based company located in Everett, MA. They make fresh, vegan, and preservative free products which is a total win in my book and I love that I can find their products in Whole Foods as well as local stores, farmers markets and breweries in MA, CT, RI, and NH.

My mango obsession has been fierce for the past few months so when I saw Mango Pineapple Salsa in their product lineup I pretty much started jumping for joy right in my kitchen. It is a wonderful mix of  sweet from the mango and pineapple, savory, and heat from their signature pepper medley. It even has fresh ginger for an added depth of flavor.

I was also extremely happy with the texture and color of their guacamole. How many times have you tried to buy pre-made guac in your supermarket and it’s looked brown and unappealing? Yuck. Not with Chica de Gallo. Their guac is a green as can be and every batch is hand crafted.

Each of their salsa and guacamole varieties comes in a heat range of mild, medium, hot to best fit your flavor palate. For the extra adventurous check out their Ghost Pepper salsa!

And remember, salsa and gauc is better shared with friends! ?

 

 

Be on the lookout for recipe posts featuring Chica de Gallo right here on Emily J. Goodman ?