Fresh Recipe: Stuffed Carnival Squash

Carnival Squash is a hybrid of the sweet dumpling and acorn squash. It usually has a cream-colored background covered with stripes and speckles of green and orange. The price point is low and when roasted or steamed it has a buttery, almost maple syrup-like flavor to it.  Full of potassium, Vitamins A & C, folate and omega-6 fatty acids this is a squash you should definitely try.  Eat it solo with a little olive oil and brown sugar, or stuff it like the recipe below.  Either way, I promise you will love it.

Huge shout out to Farm Fresh Carolina’s for delivering an amazing box of produce this week that inspired the recipe for Fresh Tip Tuesday.  If you are in the Fort Mill, SC Area, use code Fresh10 to get $10 off your first box.

Stuffed Carnival Squash

1 carnival squash, cut in half through the stem and seeded

1 C cooked quinoa 

1 cups greens (spinach, tatsoi, kale, Swiss chard), cut into ribbons

1 large apple, chopped

1 small head of garlic

2 T olive oil, plus some to coat squash

3 ounces chorizo or sweet sausage, cooked and crumbled or cut into small pieces (I used Vegetarian Smoked Apple Sage Sausauge from Field Roast)

2 T parmesan cheese, shredded

Salt + Pepper

 

Directions:

  • Prepare quinoa in the Tupperware® Microwave Rice Maker according to the directions in the product insert (1/2 cup quinoa, 1 cups water. Microwave on high power for 5 min and let stand 15 minutes. Allow to cool and fluff with a serving spoon. 
  • Drizzle the flesh of each squash half with olive oil and a sprinkle of salt, and lay the flesh side down in the Smart MultiCooker. Fill water in the water tray and cook until tender when pricked with a fork, 15-20 minutes.
  • Remove MultiCooker from Microwave when done and put greens into the colander insert.  Place in MultiCooker and Cover to Steam while you prep filling.
  • Cut chorizo in half lengthwise and cook in MicroPro Grill for 3-5 mins (depending on your preference). Dice the apple into small cubes and place them in medium mixing bowl along with olive oil, garlic, salt and pepper. Add the chorizo (cut or crumbled), quinoa, greens and half the cheese.
  • Scoop the filling into the cavity of each squash half, piling it into a mountain so that it holds as much as possible. Sprinkle with remaining cheese

 

ENJOY!!!!

Corinne Brown

 

 

 

Order your Tupperware Fresh Finds at www.twcorinne.com, or message me at corinne@thefreshexpert.com/ today to schedule your own Tupperware Party (Facebook or in person) so that you can earn your products for FREE!

Fresh Recipe: Mini Tomato Pies

Mini Tomato Pies are kind of like mini pizzas. The flaky pie crust, fresh basil, heirloom cherry tomatoes, greek yogurt and more are not only yummy –  but have some nice health benefits as well.  Did you know tomatoes are a source of the antioxidant lycopene, which has been linked to reducing the risk of heart disease and cancer? They are also a great source of vitamin C, potassium, folate, and vitamin K.  This week on Fresh Tip Tuesday I shared a simple recipe so you can plan ahead and have these yummy pies ANYTIME!

Mini Tomato Pies

Ingredients:

  • 1 package pie crust dough (I used Wewalka since it does not contain lard)
  • 6 oz heirloom cherry tomatoes
  • Kosher salt
  • 1/4 c. cheddar cheese, shredded
  • 1/4 c. mozzarella cheese, shredded
  • 2 – 3 Tbsp. green yogurt
  • 1 tsp Italian Herb Seasoning
  • 1/4 cup fresh basil

Instructions:

  1. Preheat oven to 350 degrees F.
  2. Use a large cookie cutter or mini pie mold to cut out 4″ circle of crust. Spread the crust into silicone muffin mold so that it covers the bottom and sides.
  3. Bake until light brown, 5 to 10 minutes.
  4. Meanwhile, chop cherry tomatoes and remove seeds in a colander and add a pinch of Kosher salt, mix, and set aside to drain.
  5. Chop basil using Tupperware’s Chop N Prep.
  6. When crusts have cooled some (you may need to press up the sides if fallen), add chopped fresh basil to tomatoes and fill crusts with tomato mixture.
  7. Mix cheeses(I shredded it using the GrateMaster Shredder) and greek yogurt in a small bowl with Italian Herb Seasoning.
  8. Top tomato filled pies with the cheese mixture.
  9. Bake at 350 degrees F until cheese is completely melted, about 5 to 10 min. more.  Look for the crust to be light brown and cheese to be bubbly.
  10. Allow pies to cool briefly then pop out.
  11. Serve warm or store in FreezerMates for quick snacks or lunch during the week.  (They reheat perfect in the MicroPro Grill in just 3 mins)

Makes 6-8 mini pies.

 

ENJOY!!!!

Corinne Brown

 

 

 

Order your Tupperware Fresh Finds at www.twcorinne.com, or message me at corinne@thefreshexpert.com/ today to schedule your own Tupperware Party (Facebook or in person) so that you can earn your products for FREE!

 

Fresh Recipe: Pumpkin Spice Cold Brew

Fall is here and with it the Pumpkin Spice Frenzy!  With the release of Tupperware’s NEW Cold Brew Carafe, I had to jump on in!  After-all, I want to help you save time, space, waste and of course MONEY.  You probably know the average PSL Cold Brew from Starbucks is around $5 for a tall. Well this recipe will make you 6 servings for the SAME PRICE. I know amazing right?

So, why Cold Brew?  Cold Brew coffee is coffee that is brewed with cold water for 8-12 hours.  Because it is made with colder water, it is generally a bit mellower, less acidic, and has a more rounded flavor profile. It is so smooth even non-coffee lovers enjoy the velvety/chocolate undertones.  Some say it has more of a caffeine kick too, but I think that is more when you make it concentrated.  Try it out and let me know what you think!

Pumpkin Spice Cream for Cold Brew
Ingredients

  • 1 can Sweetened Condensed Milk
  • 1 cup low-fat milk
  • 1 tsp vanilla
  • 1 tsp Cinnamon
  • 2 Tbs Canned Pumpkin Puree
  • nutmeg for a sprinkle on top

Directions
1. Insert metal filter into the Cold Brew Carafe, add coarse coffee to first fill line or regular strength, second line for concentrate strength.
2. Slowly pour filtered room temperature/cool water into Carafe. Allow the water to filter down before adding more. Fill to water fill line (where the metal filter meets the plastic funnel).
3. Cover and refrigerate for 8-12 hours.
4. Remove filter and discard coffee grounds.
5. In the Quick Shake Container, mix Pumpkin Spice Cream ingredients, seal and shake vigorously until well combined.  This will store for over a week in the fridge.
6. To serve, pour 4 oz of Cold Brew and 4 oz of Pumpkin Spice Cream over ice.  Sprinkle with nutmeg and ENJOY!

 

Yep –  It really is that simple to have your Pumpkin fix for pennies!

ENJOY!!!!

Corinne Brown

 

 

 

Order your Tupperware Fresh Finds at www.twcorinne.com, or message me at corinne@thefreshexpert.com/ today to schedule your own Tupperware Party (Facebook or in person) so that you can earn your products for FREE!