Saturday, November 14, 2009

Thanksgiving plans.

It gives me great pleasure to obsessively plan my menu every year, but the trouble comes when we have to execute it. Not that it turns out awful, just a lot of work and there's the occasionally disappointing result.

In past years, we've had a Mediterranean menu, Japanese, and Indian. This year, I wanted to go super-duper simple, fresh, local -- and, of course, very vegetarian. I feel like we sometimes get sucked in to recipes that sound divine but end up being overly complex to prepare and underwhelming in flavor. I'm hoping this year's choices will remedy the problems of the past but still satisfy everyone's desires: for taste, for the joy of cooking, for an easy family holiday.The recipes are simple but should taste nice. Very veggie-heavy and healthy, but veggies we are like. It's not a big group -- though if you're in the Bay Area and want to join us, shoot me a line -- but we all like cooking and eating healthy.

I also have in mind to incorporate one of Kevin's wishes: a walk in the park, though not the kind he'd prefer (Pt. Lobos -- too far). Hopefully the meal prep itself won't be so taxing that I can't make it, like last year. I'm also thinking of getting Up from Netflix since it seems like the kind of thing we all might enjoy while lingering over a well-deserved dessert overdose.

Thursday, November 05, 2009

Delicata squash stuffed with spiced brown fried rice.

Stuffed delicata squash
Originally uploaded by emily ca..

Another attempt to throw random veggie ingredients together to create something that doesn't appear to suck.

Here are the things I had:

  • 1 delicata squash per person
  • 2" piece of ginger, peeled and microplaned into mush
  • 1 tsp cumin seeds
  • 1/2 tsp black mustard seeds
  • 1 tsp ground coriander
  • 1/2 tsp turmeric
  • 1/2 tsp ground serrano pepper (cayenne, etc. would work)
  • 3 little chopped sweet/hot peppers (I'm not actually sure, they were from the farm share and I can't be bothered to look at the newsletter -- either way works for me)
  • 2 tomatoes, quartered
  • chopped cabbage and lacinato kale
  • handful slivered almonds
  • 1-1/2 c. cooked brown rice (preferably day-old)
  • white wine to deglaze
  • 2 scallions, chopped
  • 1/2 big fat carrot, grated
  • 1 stem basil, leaves torn

Heat your oven to around 400 degrees F. Slice the squash in half lengthwise, scoop out the seeds and pulp, add a dribble of olive oil and a pinch of salt and bake until tender but not totally brown.

Meanwhile, prepare the fried rice. First fry the ginger and whole seed spices, then add the ground spices, then the peppers and tomato. Add a pinch of salt to encourage things to get reeeeal saucy. Add the cabbage and kale and cook a little more ('til greens are wilted), then add the almonds, stir, add the rice and cook for a few more minutes. If it is getting a little sticky on the bottom of the pan, add maybe 1/4 c. white wine and turn the heat up high, stirring to deglaze. Once you think things are pretty much cooked, turn the heat down low and add the scallions, basil, and grated carrot. Taste and adjust seasoning as necessary.

When both your rice and your squash are ready, scoop the rice into boat-like squashies, and stick it back into the oven for about 5 minutes.

Then you can eat it.

Yay! I'm hungry.

Monday, November 02, 2009

I never post anything but recipes!

Is that really so terrible? I don't think so.

Here's a soup I threw together for dinner. It tastes pretty delicious and can be made with stuff you might have sitting around (and not only if you have a spice addiction collection rivaling mine) plus something that's in season and wonderful.

You will need, roughly:
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 small kabocha squash, diced (~1/2 in cubes) -- this is the awesome seasonal ingredient!
  • pinch nutmeg
  • 1 tsp each ground coriander and cumin
  • 1/2 tsp ground pepper (I have some neat ground serrano pepper, but you could use good paprika, cayenne, etc.)
  • 2 bay leaves
  • 3/4 c. red lentils
  • 4 c. broth (or cheater concentrate + water)
  • salt & pepper to taste

Saute the onions and garlic in a little olive oil in a good-size soup pot. Add the squash and cook a little more. Dump in the spices and stir around. Add the lentils and stir, then add liquid. Bring to a boil, then reduce heat, partially cover, and let simmer for 30+ minutes or until the lentils are cooked and squash is tender. Season to taste and eat.

The other thing I made was much easier: quinoa tabbouleh.

All you need is:
  • Some cooked quinoa
  • A diced red onion
  • Some chopped up parsley
  • Diced cucumber
  • Toooomaaaaatooooooo (I love tomato season, and heirlooms are leaving soon)
  • Dressing of lemon juice and olive oil
  • Salt and pepper to taste

I am not even going to explain that. It's a goddamn salad. It tastes good. It's good for you. Eat it.