One of our favorite places to eat in Austin, Texas is Mandola’s Italian Market. We’ve enjoyed many delicious meals there with our good friends Susan and Joe (we miss you guys). The other day my wife was longing for her favorite Mandola’s dish “Spaghettini Ortolano” so she decided to make her own version. And it was delicious. There’s a bit of chopping but this is a simple recipe. And you can vary the veggies to your own preferences.
What you’ll need:
6 oz brown rice spaghetti
½ onion – chopped
1 large garlic clove – chopped
7 Asparagus spears – cut in pieces
3 Mushrooms cut in pieces
¼ Zucchini cut into pieces
2 Roma tomatoes, seeded and cut into pieces
¼ cup frozen peas
¼ cup chicken broth
Baby spinach – a handful or as much as you want
Pine nuts, toasted
You can prepare the veggies while waiting for the pasta water to come to a boil.
After you’ve put the pasta into the boiling water, begin sautéing veggies in the order listed above,
adding each next veggie after about one minute of cooking time.
After adding the peas cover and cook about 3 minutes,
then add broth and continue to cook while you are waiting for the pasta to finish cooking. If you are using brown rice pasta, it will take about 18 minutes for the pasta to cook. If you are using regular pasta, then you might need to keep the pasta warm until the veggies are cooked. You want your veggies and the pasta to be al dente.
Add the cooked pasta to the pan with the veggies and then stir in the fresh spinach.
Top each serving with pine nuts and Parmesan cheese.
Deep in the heart of Texas you’ll find a cool print graphic and web design company called GRAFIX togo (http://grafixtogo.com) run by Diana Stokely who is so tech savvy I’ve driven from Colorado to Texas, twice, just to bask in the luminosity of her brain.
Diana shepherds our One Pot Cooking for Men website and does her best to keep me out of trouble. Her tech-net-guru understanding appears to come naturally; she served the University of Virginia’s High Energy Physics grad students as a technical administrator for many years. The girl has a brain.
As it turns out, the international diversity of the student body made for some fab dinner parties. This recipe is from one of those dinner parties held by Russian physics students. It should be noted this is the single strangest sounding recipe to ever grace a kitchen table. I simply couldn’t imagine it being a cold weather comfort food staple.
When Diana first told me about this dish I thought, oh the poor dear, she’s one of those high functioning types that doesn’t know the difference between dining and eating.
That was wrong. Not only has Diana forgotten more about high energy physics and website design than I will ever know, she knows good comfort food.
I know this combination of ingredients sounds strange but it only sounds strange. It tastes wonderful, is easy to prepare and is perfect for the budget minded foodie looking to try something uniquely different.
So if you’re looking for a healthy, wonderful comfort meal for dinner or one of those “never eaten that” type of recipe to spring on your friends at your next dinner party, this is one they’ll not see coming.
Serve alongside something green, with rice or pasta and hearty bread for sopping up the sauce. Wonderful!
You Will Need:
1 fillet of white fish (about 4oz), per person, cut into fourths (we used frozen Cod)
Flour for dredging
1 T Oil for browning / more if needed (we used Olive)
Onion, thinly sliced and separated into rings
Milk (we used whole)
Salt and Pepper
Mix the flour, salt and pepper together and dredge the cut fish pieces in the flour mixture.
Add the oil to the skillet and when hot, lightly brown both sides of the fish pieces until they color, about one-minute per side.
Layer the browned fish in the Dutch oven alternating with onion-strings, adding salt and pepper to each layer to taste.
Pour the milk over the top of the layered fish and onions until nearly covered.
Place the lid on the pot and pop into a pre-heated 350-degree oven for 20:00 to 25:00 minutes.
Season to taste with salt and fresh cracked black pepper.
Way back in the 1960’s, when people still thought science was a pretty good idea, the Russelmann family of New York, enjoying a quiet Sunday afternoon reading the Schenectady Gazette, happened upon a recipe for Choucroute Garnie. Choucroute Garnie means sauerkraut topped with sausages and layered with lots of salty meats. However in this version a layer of lean bacon is used to line a 9” x 9” casserole dish. Sauerkraut tops the bacon and is in turn topped with pancetta and sausages. Then, a couple of bottles of fine German Pils gets poured over the top for good measure and slow roasted to perfection. Sounds good.
Anita, from Texas, sent us this recipe and a photograph of her Choucroute Garnie, and we immediately gave this recipe a try. We did however get tired of mispronouncing Choucroute Garnie so we renamed the recipe, Anita’s German Sausage with Sauerkraut in Beer.
Anita’s Photo of her Choucroute Garnie
This recipe is pure comfort food. It takes very little prep time but does require a smattering of your attention from time to time. It does take hours in the oven to cook but do not be dissuaded, this recipe is one of the best one-pot meals we’ve ever eaten and is well worth the effort. Most of the cooking time you’re free to pursue other activities.
This recipe is a modified version of the original published in the Schenectady Gazette. That recipe had you lining the bottom of your casserole dish with pork rinds rather than lean bacon, and then layering with sauerkraut, salt pork, smoked pork loin, knockwurst and pork sausage links. Yikes that’s a lot of meat. Thankfully, Anita’s version is much simpler.
Anita tells us she often uses bratwurst or a hearty German or Polish sausage ring, as they’re really good and a lot easier to find at any grocery. She made her version with Wenzel’s German sausage rings. If you’re ever in Hamilton, Texas be sure to check out Wenzel’s. Pork butt Fridays are the best.
Anita’s German Sausage with Sauerkraut in Beer
Prep Time: About 20:00 minutes
Cooking Time: About 4:00 hours
Tools you’ll need:
A 9” x 9” Casserole Dish
2.5 lb. Sauerkraut (Anita says the jar variety is best)
3-4 Garlic cloves, Diced
Pancetta (note this is our addition to the recipe and is optional)
4 Brats or German Sausages or Polish sausage rings (enough for 4)
2-3 cans or bottles of beer – your choice
Salt and Pepper to Taste
Preheat your oven to 350 degrees.
Line the bottom and sides of a 9 x 9 casserole dish with bacon.
Drain the sauerkraut. Using half, arrange the kraut in a layer in the bottom of your casserole dish.
Sprinkle with half the chopped garlic and add pepper to taste.
Add second layer sauerkraut, top with remainder of chopped garlic and season with pepper to taste.
Pour two bottles of beer over the casserole and cook in your oven for two-hours.
Remove and add the pancetta, returning the casserole to the oven and baking for an additional hour at 275 degrees.
Remove and add your sausage, returning the casserole to the oven for an additional hour.
Serve with roasted rosemary potatoes, hearty homemade rye, some good spicy mustard and beer.
Note: Be prepared to add additional beer if it begins to dry out too much. This is a great dish to make, as the weather turns cooler. Enjoy!
There are a great many things I do not care for, misogynists, racists, haters, bigots, narcissists, dividers, religious fanatics of any persuasion and politicians that utter the phrase, “What the American people want.” I’ve never heard this phrase used and actually had it apply to me. Dorks.
What I do care for are things that bring me pleasure, my wife, the taste of sweet clean rainwater, good friends, good red wine, bacon, a gezellig evening, someone intelligent, acoustic guitars played well and warm sweet muffins.
In particular, Chocolate Chip Carrot and Banana Muffins with Pecans and, I know, it’s a bit of a mouthful, no pun intended. Or is it?
This recipe came about due to an Internet search looking for ways to utilize left over carrot pulp after juicing. We’re talking 5 to 10 pounds of left over carrot pulp every couple of weeks as a result of our juicing and smoothie habit.
It was a horrible waste to toss all that wonderfully healthy carrot pulp into the trash so, I began searching for ways to put that pulp back into our diets.
So far we’ve used the pulp to make latkes (the carrot makes them sweet), as salad toppings, flavor and texture for dressings, added to hearty soups and even sprinkled on veggie pizza, which for the record was really great.
However, so far, my favorite use has been in muffins. The recipe below for Chocolate Chip Carrot and Banana Muffins with Pecans is really good. It started out as a basic muffin recipe with carrots but as we continued to bake these muffins, over a period of time, the recipe evolved.
One day my wife, who by the way, loves anything chocolate, suggested adding the left-over half bag of mini-chocolate chips in the cabinet to the muffin recipe. I did, it was good. Then, sometime later, a couple of over-ripe bananas softening in the fruit bowl called out and, waste not want not, they too went into the recipe and adding the pecans was a no-brainer, most everyone loves toasted pecans.
There is nothing special or exclusive about the recipe. It’s a basic muffin recipe with lots of healthy and tasty additions. While we’re certainly not the first to add carrot pulp to muffins, we do feel we’ve pushed this envelope a tad further with all the tasty additions.
It has become a favorite or ours and if you’re a juice and smoothie fiend too, this recipe will help you put that pulp to great use. Be creative, use ingredients that appeal to you and share your results with us.
Chocolate Chip Carrot and Banana Muffins with Pecans
Prep Time: 10:00
Cooking Time: 40:00
What you need:
12-Cup Muffin Tin
A Large Spoon
1.5 Cups Organic Spelt (wheat is fine)
2 Cups Carrot Pulp (left uncovered a day in the fridge will help remove excess moisture)
1.25 cups of Soy Milk
2 Ripe Bananas
.25 cups Canola Oil
.25 Cups of Turbinado Sugar (brown is fine)
2 teaspoons Baking Powder
.5 teaspoons Cinnamon
.5 teaspoons Salt
1 teaspoon Vanilla Extract
.25 cups Mini-Chocolate Chips (it’s important to use the mini sized chips)
.25 cups Chopped Pecans
Preheat Oven to 375*
While the oven is preheating, oil the muffin tin.
With a fork, mash the banana in your mixing bowl.
Add the carrot and mix to combine.
Add the flour and mix to combine.
Add the baking powder, salt and cinnamon then mix to combine.
Add the sugar and mix to combine.
Add the chocolate chips and mix to combine.
Add the pecans and mix to combine.
Pour in the milk and mix to combine, the mixture will be moist and thick.
Spoon the batter into the oiled muffin tin.
Bake for 40:00, cool 10:00 in the pan then remove to a cooling rack.
These muffins will keep for several days in the fridge and they also freeze well.
A good road dog can tell you the best places to grab a meal when you’re marking a lot of time on the highways of this continent. We’re talking everything from fondue at Banff’s legendary Grizzly House in the province of Alberta, Canada to JD’s Burger Barn in Mesquite, Texas. Both delivered a satisfied smile.
Some years ago we drove to Key West to spend a few days. We’d arranged our drive to take us through New Orleans where we’d spend the night, then the next morning head over to Brennan’s for a rare breakfast of Eggs Hussarde.
We arrived in New Orleans that night late and hungry. It was close to ten o’clock in the evening, closing time was just around the corner. As it happened, so was K-Paul’s Restaurant and we decided to take a chance and see if we could manage a seat. We had our doubts but hunger herded us across the street and it was a shade before ten-o’clock when we joined the small line out front.
Moments after we took our place in line a staff member came out, ushered us all inside and placed a closed sign on the door. We’d squeaked into K-Paul’s by the skin of our teeth. It was a chance taken that really paid-off. Chef Paul Prudhomme even stuck his head out of the kitchen and greeted the crowd while smoking a cigarette.
The Classic Crawfish Étouffée served that evening was exceptional (I started to say sublime but the word just sounds so pretentious I can’t use it). So, for the record, the étouffée was good, really good.
A road weary day of driving closed out with an amazing meal at K-Paul’s. Everything seemed right with the world and hand in hand we strolled back toward the hotel to pick up our car with very happy tummies.
Sounds romantic, right? Hand in hand, strolling New Orleans at midnight after a late night dinner. Well, what you don’t know is that the valet at the Royal Hotel, where we decided to park in an effort to be safe off the street, kamikazed Stella’s (no, not her real name) new shiny red Honda into a support post in the garage, tearing off the side molding and creating a large crease in the front side panel and door. Then in an effort to hide the damage, the valet ran around and opened the banged up door with the hope my wife would find his gallantry charming and mindlessly sit down inside the car. Stella (totally not her real name) decided to just take a look around the car to ensure all was well. As you know it was not and the events that followed, as they say, is another story.
As time passed Stella prepared, changed, modified and tested many easy étouffée recipes – an “easy-fix” version that does not require a lifetime of sacrifice creating the “perfect” roux. Then her sister shared a recipe that was too easy to pass up. Stella calls it “the canned soup étouffée recipe.” She’s made a few modifications to the original recipe to keep it lower in fat but this recipe produces an étouffée that is hearty and comforting, really quite good and best of all quick and easy to prepare.
In the accompanying video we use langostino “little lobster tails”. Fortunately our local Trader Joe’s market sells one-pound bags of langostino, which are a great substitute.
Prep Time: About 10:00 minutes
Cooking Time: About 30:00 minutes
Tools you’ll need:
A Dutch Oven
A Spoon for Stirring
A Knife or Cleaver
1 med. onion
1 can chopped ROTEL
1 can diced Italian tomatoes
1 can Light Cream of Celery soup
1 package (1lb.) frozen, cleaned cooked crawfish or langostino
1t garlic salt
Pinch of thyme
Sauté onion in PAM or other oil spray until clear.
Add butter and melt.
Add the flour to brown for roux.
Stir in ROTEL,tomatoes, celery soup, crawfish or langostino, cumin, salt and thyme.
In my LA play the game days I found myself in Rosarito Beach, Mexico one weekend with an insanely clever West Coast oil trader who was really quite unhinged when it came to having a good time. Our wives were with us, and much to my surprise, everyone seemed to have an itch to scratch.
We drove south from LA into the San Ysidor district of San Diego, which is immediately north of the US-Mexico border. After crossing the border we drove south on the Carretera Ensenada Tijuana twenty-three miles to the city of Rosarito Beach, Mex. Here, life is as good as the lobster and the lobster is great.
We told everybody and ourselves we were going down to run a 10K, and we did, and we wore the hell out of the freebie t-shirt they gave us for crossing the finish line to prove it. But as it turned out what we really went to Mexico for was to go absolutely nuts, I didn’t know this at the time, but while there I did witness a whole new level of nuts. The kind of nuts that have built great Mexican fortunes off the entertainment dollars gringos eagerly spend for a few hours of distraction.
My wife and I were probably among a very small percentage of race participants not hung-over the morning of the race, we really did go down to run the race but, while there, we noticed most folks’ perceptions were altered to include a let it all hang out point of view. Whatever floats your boat is my motto but I know for a fact our early morning sobriety afforded us a much easier run than the guy next to us who barfed on his Nikes that morning.
During the race we dodged cars and huffed lead fumes because for some reason autos were allowed on the road at the same time as the foot racers. It made for quick reflexes and chances taken but all in all it was a fine day. Of course, we still managed to come in at the back of the pack but that was our plan all along.
After the race we discovered numerous street tacos stands – grills made out of 55-gallon drums, turned on their side, split down the middle supported with make shift legs holding a belly full of white-hot hardwood coals grilling up the best pork tacos any of us had ever eaten.
Remember the old Lay’s Potato Chip ad that bets you can’t eat just one? Well that ad campaign applies to Rosarito Beach street tacos, which are equally addictive. Grilled to perfection, served small, wrapped in fresh handmade corn tortillas cooked on the grill until chewy and hearty.
We washed these wonderful tacos down with cold beer, which was served in paper cups because the Rosarito Beach Police Department will write you a citation muy pronto for drinking beer or anything else with alcohol on public streets.
Since that race we’ve grilled flank steak, stewed pork shoulder, smoked chicken, stir-fried red snapper and baked everything from tofu to turkey in an effort to re-create just a hint of these wonderful flavors at home. Of course at no time did we ever run across ground turkey tacos in Rosarito Beach. The below recipe is our healthy version of those wonderful street tacos and will appeal to the healthy kitchen foodie.
Our Rosarito Beach Street Tacos are made with fresh ground turkey, our own homemade low-salt taco seasoning and oven-roasted corn tortillas. For this video we used 99% lean turkey breast in the recipe but feel free to substitute your favorite meatless alternative. Our favorite is Helen’s Kitchen Organic Veggie Ground. It takes to the below recipe beautifully.
Rosarito Beach Street Tacos
Prep Time: About 10:00 minutes
Cooking Time: About 20:00 minutes
Tools you’ll need:
A Sheet Pan
A Spoon for Stirring
A Knife or Cleaver
16 oz. Lean Ground Turkey (such as Jennie-O Extra Lean Ground Turkey Breast)
1 TBS Olive Oil (additional for the tortillas)
3 TBS Low-Salt Taco Seasoning (recipe below)
½ Cup Water
Corn Tortillas (Get extra so you can have leftovers for breakfast – stir in several eggs for a good scramble and you’ve got a quick and delish breakfast taco.)
Real street tacos are usually served with chopped onion, cilantro, grated cheese and lime slice but add any toppings of your choice:
I forget why, but back when my sister and I were kids we’d head over to our grandparent’s house many days after school and on Thursdays my grandmother would always be baking bread.
I remember it as clearly as if it were yesterday, the squeak of the hinge from the door in the garage that lead into the kitchen, the way the wood louvered window shutters rattled when the door closed and most of all, the smell of fresh bread baking in the oven when you entered her kitchen.
I never really thought a thing about it. It never occurred to me this wonderfully comforting routine of years could be different. It is simply the way things were until they weren’t.
As I was to learn, arthritis plagued my grandmother’s hands, had for sometime, and finally it forced her to the realization that the strenuous ritual of hand kneading bread wasn’t doing her arthritis any good. Her days of bread baking were over. No such thing as a stand mixer with a dough hook in those days.
At that time I was sixteen or seventeen years old and my hands were just fine. So I asked my grandmother to teach me to bake bread. And she did. That started a ritual for me that has continued to this day and ranks high on my list of the most comforting, life-reaffirming things I do. Not to mention tasty.
Today I bake the weekly bread and work far less at it than my grandmother ever did. I have a big stand mixer with a dough hook that changed my life. I love it and I’ll probably take it with me when I go. Occasionally, I still hand knead a single loaf of yeast bread but mostly I leave the mixer in the corner because I’ve started allowing my bread to rise overnight, very slowly, and it needs no kneading.
Julie Child’s Mastering the Art of French Cooking, the section on baking French baguettes in particular, aided my understanding of the value of a) the simplest and purest of ingredients and b) how a slow rise in bread baking is needed to develop truly exceptional flavor. So now, rather than starting a loaf in the morning and enjoying it for lunch, I allow our daily bread to rise overnight and enjoy if for breakfast.
Also, I suggest you switch out your traditional loaf pan for a Dutch oven with a heavy lid to capture the steam released from the dough during baking. By making this change you’ll create the kind of crispy crust loaf you only get from professional bakers with steam-injected ovens. Add in an overnight rise for taste and suddenly you’re on the road to baking some mighty fine artesian bread.
The below recipe for our Rustic Oatmeal Overnight Artisan Bread is substantial, filled with flavor and texture sporting a crispy, crunchy crust that will make every bite something special. Plus, it is simple and easy to make.
The day we filmed this episode, we had about a cup of left over steel-cut oatmeal in the fridge from the previous morning’s breakfast, so we tossed it into the dough. It adds that wonderful oatmeal taste but feel free to omit it or better yet, add your own favorite ingredients.
Rustic Overnight Oatmeal Artisan Bread
Prep Time: About 10:00 minutes
Rise Time: Overnight
Cooking Time: About 55 minutes
Tools you’ll need:
A Dutch oven (we recommend Le Creuset)
A Sturdy Wooden Spoon
A Large Bowl for Rising
4 Cups of Spelt (flour is fine)
1 cup Oatmeal (made from steel cut oatmeal)
1.5 tsp. Salt
1.0 tsp. Yeast
1.0 tsp. Sugar
1.5 cups of Water
To your mixing bowl add four cups of spelt.
To your flour add the cooked oatmeal and mix to combine.
Add the salt, yeast and sugar and mix to combine.
Add the water and combine to make dough. The dough will be sticky.
Allow your dough to rise overnight in a warm place
In the morning, preheat your oven to 450 degrees with your Dutch oven inside. While your oven is pre-heating,
turn out your risen dough onto a heavily floured work surface and shape into a ball. Allow your dough to rest until your oven is ready or if you’ve got the time let it continue to rise for another hour or two before baking.
When your oven is pre-heated, carefully remove your Dutch oven from the oven, drop your dough into the pot seam side up, return the lid and return it to the oven. Immediately turn down the oven to 350 degrees and bake for 55 to 60 minutes, removing the lid half way through the cooking time.
Pre-heating the oven to 450 degrees encourages what is called “yeast bloom” when the dough is placed into a hot oven. Accelerating the yeast with heat results in the creation of a higher rising dough.
Now, there are two different points of view on covered cooking time. Some bakers will tell you to cook your bread in the oven covered with the lid for the first half-hour then remove the lid to finish it off as we’ve done in our production. On the other hand, others believe it best to keep your bread covered the entire time.
I’ve done it both ways and will tell you keeping your bread covered the entire time will create a crisper crust but either way you go, the inside is creamy soft and tastes better than virtually any commercially available bread on the market. Keep in mind, depending upon your oven, cooking time should be reduced to 45 to 50 minutes to keep it from burning or becoming over crisp if you decide to keep your loaf covered the entire cooking time.
This is literally our daily bread, we bake it every week and hope you enjoy it as much as we do. Tell us how your loaf turns out.
I love eggs. I love eggs scrambled, fried, hard-boiled, baked in popovers, quiches and cakes. I can’t get enough and when I’m not eating whole eggs for breakfast or dinner, I’m eating egg white omelets stuffed with fresh herbs and tomatoes for breakfast or dinner.
One of my favorite sandwiches is the egg salad sandwich. The recipe below produces a classic egg salad perfect for salad or sandwiches. I don’t know where we ran across this recipe originally, if you search the web for egg salad recipes you will find many similar to this one.
After making your salad pile it high on homemade rye bread and give it a generous application of cracked black pepper. Mmm.
We love it and hope you will enjoy it as much as we do. Enjoy.
Classic Egg Salad
Prep Time: About 10:00 minutes
Cooking Time: About 15:00 minutes
Assembly Time: About 10:00 minutes
Tools you’ll need:
A Medium Mixing Bowl
6 Hard Boiled Eggs
¼ Cup Mayo or Vegenaise
1 Celery Rib, Diced Fine
3 TBS. Red Onion, Diced Fine
1 TBS. Dijon Mustard
1 TBS. Fresh Squeezed Lemon Juice
Salt and Pepper to Taste
Boil your eggs gently for 12:00 to 15:00 minutes.
When cool enough to handle, peel your eggs and add them to your mixing bowl. If you find some or all of your eggs difficult to peal, crack the shells and submerge in cool water for peeling. During the peeling process water works its way under the shell membrane making it easier to peel your eggs. You’ll find you’re able to easily remove pieces of shell still attached to the membrane.
Now, dice your boiled eggs, I enjoy a fine dice and actually create the consistency you see in the above photo with the tines of a fork.
Fine dice a single stalk of fresh celery and add it to your eggs.
I like eating seasonally. And every season change serves up something special. Spring artichokes pave the way for Summer tomatoes, field peas and cornbread to punctuate hot summer days. Fall greens lead the way toward winter squashes, roasted to perfection to create wonderfully complex flavors in dishes like this curry with squash.
One of our favorite winter squashes is the kabocha, an Asian variety revered in some cultures as an aphrodisiac. While I can add nothing to this claim I do welcome anything and everything capable of introducing a little more love into the scheme of things.
If you don’t have access to kabocha squash, try butternut or acorn squash, both will substitute just fine, although the roasting time in the oven should be adjusted to accommodate the squash you’re using.
We generally buy several pounds of kabocha when they become available at our local farmers market and have a squash-roasting day. SRD as we like to call it usually happens on a Saturday. We cut, seed and oven roast squash all afternoon. It can feel like a never-ending ordeal if you’re pressed for time.
I suggest you look at SRD the way we do and turn it into a bit of a party. On squash-roasting-day the cork gets jerked out of a nice bottle of red wine way before it’s five o’clock anywhere. By late afternoon the squash is finished roasting, some set aside for immediate use and the rest frozen for later.
At this point we generally disintegrate into another bottle of red, which of course prefers the company of good cheese, fresh fruit and French bread which gets torn, pulled and fragmented into oblivion.
Roasting a kabocha squash is easy but as you have now guessed it takes a while in the oven. However, armed with that knowledge you can enjoy an almost perfect screw-off day and get a freezer full of roasted squash out of the deal.
First, cut and seed the squash as you would any pumpkin. Slice the squash into wedges making sure to cut the pieces around the same size so they cook evenly. You do not need to peal the squash, just toss the cut pieces into a bowl and coat with olive oil. Lay the oiled squash out onto a sheet pan in a single layer and roast for 30 – 60 minutes at 425 degrees or until the squash is browned and has a soft yet slightly firm texture. Note: sometimes in the early Fall, you’ll get a “green” squash that may require a little more cooking time.
Once your squash has cooled you can cut off the remaining peel easily, chop it in bite-size pieces or keep as wedges depending on your planned use. Then pop the squash into freezer bags and store in the freezer for future use.
Red Thai Curry is one of our favorite curry recipes and rather than buying the pre-made packaged, salt-laden curry pastes you see in stores we mix our own using a seasoning blend from our favorite spice shop – Savory Spice. Their red Thai curry spice includes a blend of lemongrass, galangal, cumin, coriander, garlic, lime leaves and more. And most importantly, it’s not full of salt. We want to taste the spices, not salt. If there isn’t a shop near you, don’t worry, you can buy it their website: http://www.savoryspiceshop.com.
To make the curry paste just mix equal portions of spice mix and water or oil together and voilà curry paste! No worries, we show you how to do this in the video. Now, let’s get started.
Thai Red Curry with Kabocha Squash
Prep Time: About 2-hours
Cooking Time: About 45:00 minutes
Tools You’ll Need:
A Cleaver or a Large Knife
A Dutch oven
Large Mixing Spoon
1-tablespoon olive oil
1 medium yellow onion, medium dice
1 medium green bell pepper, seeded and sliced into strips
1 medium red bell pepper, seeded and sliced into strips
1 medium potato, peeled and cut into bite-size pieces
2 cups of roasted kabocha squash, cut into bite-size pieces
3 large garlic cloves, minced
2 tablespoon fresh ginger, grated
3 tablespoons Thai red curry paste
1 14-ounce can unsweetened coconut milk
1-tablespoon soy sauce
First, heat olive oil in a large Dutch oven; add the onions and sauté gently until soft.
Add the sliced red and green peppers, garlic and ginger and sauté for a couple of minutes more.
Mix together your curry paste and when well blended add it to your sauté mixture for two more minutes letting the heat bring out the flavors of the spice blend.
Use your nose, you want the most from your spices without burning your spices, so when fully fragrant, pour in the coconut and water mixture stirring to combine.
Add the soy sauce and bring the pot to a simmer, add the diced potatoes and the roasted kabocha squash, bring to an easy simmer and cook for 30-minutes.
Add the juice of a lime, combine and serve over hearty organic brown rice.
The evolution of this recipe is best described by Joni Mitchell when she sings, “You don’t know what you’ve got till it’s gone.” I figure Joni was reaching a little deeper than salsa with that line but that’s kind of how it was.
We grew up eating Tex-Mex and all the varieties of hot sauce and salsas regionally available, and in our universe we took for granted that these foods would always be available, in some form, everywhere.
When my wife and I left Texas for California we did not miss Salsa for she was there in all her spicy, lime, tomato, and cilantro goodness. What we lost in Tex-Mex we gained in Baja and Oaxaca styles and it was excellent. The fresh tomato and tomatillo salsas we grew up with now happily shared a place with the new fire-roasted and avocado based salsas we discovered in California.
Then we left California for western New York and we wept in the vast salsa wasteland. So desperate were we for Mexican food one evening we went to a Taco Bell. We ordered everything and at one point my wife said to the clerk, “Please, no red sauce on the frijoles.” To which the kid replied, “What’s a frijole?”
We turned to jar salsas but most tasted of stewed tomatoes with too much salt and varying degrees of heat. This tasteless wasteland lead us to the realization that we were going to need to learn to make it ourselves if we wanted to enjoy a good refreshing salsa.
So after many years of experimenting, we finally found the right combination of ingredients. We hope you enjoy this easy recipe as much as we do.
Homemade Fire Roasted Salsa
Prep Time: About 10:00 minutes
Processing Time: About :30 seconds
Tools you’ll need:
A Knife or Cleaver
½ large brown onion
4 cloves garlic, minced
1 28oz. can Muir Glen Fire Roasted Whole Tomatoes
1 10 oz. can Rotel w/Chiles
1-cup fresh cilantro
1 TBS Oregano
1 TBS Cumin
1 tsp. Black Pepper
½ tsp. Salt
¼ tsp. Red Pepper Flakes
¼ cup Fresh Lime Juice
First, cut the onion into chunks and drop into the blender.
Mince the garlic and add it to the onion in the blender, pulse several times until well combined.
Add the cilantro and the remaining herbs.
Add the lime juice and pulse several times to your desired consistency.