If you’ve been following my blog for the last few months, you probably can tell I like my stuff spicy. And during the winter, I always crave the warmth of Indian foods, like curries. So I looked through my cupboards and fridge, and whipped this up. Continue reading “Recipe: Potato Curry”
Here is a recipe I whipped up recently. Because I never make anything small, this makes a lot…but easy enough to freeze some for later meals!
Butternut Squash Spaghetti
1 butternut squash, peeled and cubed
1 jar (25-oz) spaghetti sauce
1 can (13.5 oz) light coconut milk
Cook together on medium heat covered until squash is cooked.
2 small yellow onions, diced
4 or 5 cloves of garlic, minced
Sprinkle of turmeric and black pepper
Fry three ingredients together in a separate pan in a small quarter sized amount of olive oil on medium to low heat for about 20 minutes. You may add lemon juice to lubricate.
When squash is ready, mash together until even (I used a potato masher).
1 28-oz can diced tomatoes
5 mushrooms, sliced
2 celery stalks, sliced
Add onion and garlic along with these three ingredients to sauce and mix, then take off stove and cover. Let residual heat cook the veggies in the sauce while making noodles (about 15 to 20 mins).
Although spicy foods are not recommended for the first trimester (it can aggravate nausea and morning sickness), I added a tablespoon of red pepper flakes for a nice sweet and hot taste. Feel free to add nutritional yeast (like I did), and a few leaves of spinach for color.
Mix with noodles, add fresh cilantro and enjoy.
Prepare one cup quinoa with 1/2 cup raisins and 1/4 cup dried cranberries. Cook together until water is absorbed by quinoa. Add 1/4 cup canned light coconut milk/cream, 1/2 tbsp maple syrup, 1/2 tbsp coconut sugar, and 1/2 tbsp cayenne. Mix well. Sprinkle a handful of fresh, minced mint leaves.
I took both red and golden beets, cut the roots from the stems and wrapped the beets in tin foil and baked for an hour at 400 degrees. You will only need to cut up four or five cooked beets, 4 or five tomatoes, and roughly cut the beet leaves, and chop stems like celery. Toss together with some balsamic vinegar.
Serve together, chilled.
If you haven’t been following my Instagram feed, I posted this video this past weekend about my cooking process. It’s a little scattered and open to interpretation. Ha!
But seriously, I love to mix and match. Sometimes the groceries I buy don’t even end up getting used that week. Sometimes what I think I’ll make gets switched around. Food is an art. You never quite know when you’re “done,” you just get too hungry to wait! And voila, dinner.
Like any other artistic endeavor, though, you win some and you lose some. Some meals ended up FANTASTIC…and others, not so much. I made something “edible” for the first few days. Not my most shining moments.
And then Wednesday happened.
This recipe is purely inspired by the season. I was actually pretty darn proud of myself, too, after being in a culinary slump all summer. After all, though, who needs an excuse to be inspired to cook besides the fact that it’s fall? Pumpkin and squash flavored everything, please (like my last recipe)?
Of course, I can’t make enough food for just one night. My husband and I are batch cookers. Might be a great recipe for the holidays or any big get together you are planning (unless you like batch cooking, too, then go for it!).
Sweet & Spicy Squash with Pineapple
2 small yellow onions, chopped
1 butternut squash, peeled and cubed
1 20 oz can of pineapple chunks
2 serrano peppers, minced
2 red bell peppers, chopped
2 cups veggie broth
1 13.5-oz can lite coconut milk
1 bunch fresh cilantro, minced
Place the chopped onions, butternut squash, and serrano peppers into a large pan with the veggie broth. Let cook on medium heat for about 15-20 minutes, or until squash is soft. Put coconut milk, red bell peppers, pineapple, and half of the cilantro into the pot, and let lightly simmer (uncovered) until bell peppers are tender (but not overcooked). Remove from heat, and spoon over a bed of spinach. Place additional cilantro on top for garnish.
I almost added raisins to the recipe, but forgot at the last minute. If you try it, let me know how it tastes!
Sesame & Lentil Quinoa with Peas
2 cups quinoa
1 cup dried green lentils
6 button mushrooms, sliced
1 10-oz package frozen sweet peas, thawed
8-10 leaves of basil, minced
3 tablespoons peanut oil
1 tablespoon sesame oil
1 tablespoon tamari sauce
1/3 cup pumpkin seeds
1/3 cup sesame seeds
Boil four cups of water and pour quinoa, lentils, and mushrooms into water. Lower to medium heat and cook for about 20 minutes, or until all water is absorbed. Next, mix in thawed peas, basil, peanut oil, sesame oil, tamari sauce, pumpkin seeds and sesame seeds. Mix well. Spoon onto plate next to your sweet and spicy butternut squash, and you have dinner!
Instead of boring old dill relish this summer, try spicing and sweetening things up with this fantastic recipe I whipped up for our Fourth of July festivities! It’s great as a topping for burgers or hot dogs, in salads, or as a dip.
If you try it, I’d love to hear how it went over at your cookout this year. So let me know in the comments below!
Hot Pineapple Relish
How to prepare: