Roasted Butternut Squash Curry

This isn’t anything I created or claim to have found hidden somewhere. I found it here:
http://agoodappetite.blogspot.com/2009/10/roasted-butternut-squash-curry.html
I recommend looking at A Good Appetite any way, lots of noms.

My only real modification was using vegetable broth instead of chicken broth so that my vegetarian friend could eat this dish.

Vegetable broth
Making broth is easy, I’m not sure why more people don’t do it (well, really I do understand, it’s that whole time thing, something I don’t have much of). Mine was modeled after the recipe from “Joy of Cooking”.
1. Chop up (coarsely, prettiness doesn’t matter here) the equivalent of one medium onion, enough celery to make 2 cups, 1 leek, 1 glove garlic, 1 carrot.
2. Melt 1+ T butter in a large pot or small stock pot. Saute veggies until soft, adding in spices: 1 T dried marjoram, 1 T dried thyme, some sprigs of parsley off your almost dead parsley plants, a bit of salt and pepper.
3. Once veggies are soft, add cold water to cover. Bring to a boil and simmer for a while. The “Joy of Cooking” recommended an hour and a half. Some recipes on allrecipes.com suggested 1/2 hour. Mine probably came in at 45 min.
4. Drain through mesh colander.

Roasted Butternut Squash Curry
0. Preheat oven to 400F.
1. Do the first part of this while your broth is cooking.
Peel, seed and chop into 1″ cubes 1 1/2 lb of butternut squash. Quarter one peeled onion. Peel and coarsely chop one clove of garlic. Mix with 1 1/2 T olive oil in a small roasting pan/cookie sheet/jelly roll pan/etc.
2. Add in:
1/4 t ground cloves
1/4 t ground cinnamon
1/2 t ground cardamon
1/2 t black pepper
1/2 t ground ginger
3. Mix well and bake for 30 minutes until the squash is tender (next time I’ll do 35 min to get it a bit more tender).
4. Now that your veggie stock is draining, rinse out the pot and add back 2 c drained veggie stock.
5. Over medium heat add:
1/4 t cayenne pepper
1/2 t cumin
1 t chili powder
1 1/2 t garam marsala
1 1/2 t ground coriander
6. Whisk in 1/2 c yogurt (I used vanilla because it’s what I always have, but I’m sure plain would be perfectly fine).
7. Add in 1/4 c almonds (I chopped up slivered ones, whole would NOT work well here).
8. Add in:
2 T salted butter
2 T heavy cream
9. Once the butter has melted add the squash mixture.
10. Bring to a simmer & let cook uncovered for about 15 minutes.

Next time I think I’ll truly double the sauce rather than just using 2 c of stock. I like my curry saucy and this didn’t have enough for me. Overall I REALLY liked the taste. I used mild cayenne and it was just the right level of spice for me. I bought this to a pot luck and got a lot of positive feedback about it. So yeah, go visit A Good Appetite.

Tacos? Quesadillas?

Not sure what to call these, but it used some of my CSA box stuff, therefore it counts!
This recipe is probably one meal, but I’ve been eating kind of funky lately, so I ate two for dinner last night and had the other two for lunch today. I almost couldn’t finish the two last night, but for lunch today two wasn’t enough. Go figure.

Whatever you want to call ’ems
1. Preheat oven to 350F.
2. Prep a baking vessel (I put aluminum foil on my large baking pan).
3. Spread out four corn tortillas.
4. Put shredded colby jack cheese on them.
5. Bake for a few minutes, until the cheese starts to melt.
6. Add chopped cooked chicken and bake a bit longer. Time is variable, depends on how you like things.
7. Top them with chopped jalapeno, red peppers and tomatoes.
8. Finish off with queso fresco!

Baked Eggplant with Feta and Tomatoes

This is a recipe where I’m not sure if it’s the recipe that’s the problem, the ingredients or the preparations of the ingredients. Either way, I’m a bit freaked out that the feta didn’t melt.
The original recipe is from “Vegetarian Cooking for Everyone” by Deborah Madison. I found this REALLY bitter. Something about the eggplant. If you know what I did wrong, please let me know.
I could also use a celeriac recipe if you’ve got one.

Baked Eggplant with Feta and Tomatoes
0. Preheat oven to 375.
1. Cut an eggplant in half length wise. Criss cross cut the sides (this part confused me a bit).
2. Put a fair bit of olive oil into a pan and “fry” the eggplant cut side down first. Cook until browned. Then flip and do the other side.
3. Deseed and cut up 2 smallish medium tomatoes.
4. Once the eggplant is browned, put it in a dish that will keep it close together (I used my 8×8 dish with aluminum foil to make a nice “nest”).
5. Cook up the tomatoes a bit.
6. Salt and pepper the eggplant. Sprinkle with feta cheese and then top with tomatoes.
7. Cover and bake 40 minutes.
8. Bake another 5 min uncovered.

Why CSA?

As the CSA season winds down, I’ve been thinking more about why I bought into a CSA, and what I hope to have happen next season. My CSA season won’t actually be over until some time in January because I’m buying an extended share (beets!), but the why of this whole adventure has been on my mind. I have a better idea of what I eat now. I have a better idea of how quickly things can go bad. I also have some new foods and dishes that I can hopefully keep in a seasonal rotation.
Getting to see Michael Pollan talk a couple of weeks ago cemented some of my thoughts. I’m not necessarily interested in organic. And I’m not sure I want to identify as a locavore. But I want to know where my food comes from. I want to know how it’s raised. I want to know how it got to my plate. And hopefully, through all this, I want it to have had the smallest amount of waste possible. For me, this isn’t about cost, it’s about doing the right thing for both my body and our planet.
I think Mark Bittman’s TED talk from 2007 puts it so much more eloquently than I ever could. So here you go. And just for references sake, this is also VERY similar to Michael Pollans talk here at UW.