November will be here in a few days. It is still ninety forking degrees here (You guys are all watching ‘The Happy Place’, right?) I am thoroughly disgusted. As Himself enjoys saying, “Love that global warming!” Oy. But still, that autumnal food urge is upon me. The markets are filled with winter squashes – butternut, acorn, turban, delicata, sweet dumpling, kabucha. Makes my head swim with happiness. I’ve got a cashew cream kabucha gratin idea floating in my mind, but it hasn’t fully formed yet. Maybe in a few weeks.
In the meantime, this behemoth of a butternut keeps winking at me every time I walk past it on the kitchen counter. It’s a four-pound giant. Gonna get two meals outta that mofo.
I think the hard squashes scare off a lot of people. Did you know you can peel him with a vegetable peeler? (Mainly because it isn’t lumpy like an acorn.) Goes quickly, and you can peel and cube him in a few minutes – toss half in a ziplock in the fridge to make a couple days later. Here, check it out.
This and a big salad, and dinner is done. Or, if you’re really hungry, a grilled cheese and fresh jalapeno sandwich would be awesome with this: melty crunchy spicy contrasting with slightly sweet and creamy. Such happiness!
Butternut Coconut Curry Soup
3 stalks celery
½ white onion
2# (about six cups) butternut, peeled & in 1” cubes
2 Tbsp. oil or butter
3 Tbsp curry powder
1 (-ish) quart chicken (or veg) stock
Coconut milk, the full-fat kind.
Fried onions for garnish
Over medium heat, stir together the curry powder and oil. Let it get a little toasty (when you really smell the spices, time for the next step.) Ad the celery and onion, cook over medium until the onion is translucent around the edges. Add the squash and just barely cover with the chicken stock. (It if boils down, you can always add a little more. Harder to take it away if you do too much, though.)
Simmer on medium for about half an hour, until the squash is tender.
When it’s done, purée. (With a stick blender, in an actual blender (remember to allow for steam escape!), or in the food processor. It should be like loose mashed potatoes, almost thick enough to hold up a spoon. Return it to the pot, stir in about ¾ can of coconut milk just to heat it back up. Ladle in to bowls, garnish with a swirl of the remaining coconut milk and or fried onions.
Meatballs. Coconut. Thai red curry. What is not to like?
Mix the turkey with a little grated onion and zucchini, some minced red pepper and jalapeno, and some unsweetened coconut.
The zucchini and the onion add some moisture since the turkey is lean.
The sauce is simple – just some curry paste and coconut milk.
Finish with some fresh basil and call it yum.
For the meatballs
1/3c grated zucchini
1/3 c grated onion
¼ c grated unsweeteened coconut
2 Tb chiffonade of basil leaves
1 tsp. lime zest
2 Tbsp finely minced red bell pepper
1 Tbsp finely minced jalapeno or serrano chili
For the sauce
3 Tbsp. Thai red curry paste
1 can (14.5oz) coconut milk
fresh basil leaves
fresh cilantro leaves
Preheat oven to 375*.
Line a baking tray with parchment or foil
Mix together the meatball mixture.
Roll or ice-cream scoop (2oz) in to 1.5in balls.
Space evenly ½” apart on baking sheet.
Bake 20 mins.
In a 10” skillet, warm the curry paste and slowly whisk in the coconut milk.
Put the meatballs in the sauce, and just barely simmer for 15 mins or so.
tir in the fresh basil right before serving.
(DO NOT BOIL or the coconut milk will break. It will still be delicious tasting, but unappetizing looking)
Another carrot salad in time for Easter. Hmm…..maybe if this happens again next year, we’ll have a real pattern.
Anywho….got this bag of pretty carrots at TJ’s to cook with the brisket for Saint Pat’s. Only thing is, the red ones lose the red when cooked and just look normal. So, a cold recipe would keep the prettiness.
That was the first time we’ve had carrots in the house since himself had to change his diet – they are on the verbotten list, along with peas and bananas. But I digress.
Hey, Mikey! He liked it. I went easy on the hot pepper at first; when I added more Himself was disappointed that he could taste the curry less. Sigh. Your tongue can only process so much data at a time.
Give this a whirl. If you don’t have curry paste lying about, use powder. It’ll still be yummy.
For the salad
3 carrots, peeled then shaved in to strips
½ shallot, cut in to thin rings
¼ c. craisins or currants or sultanas
¼ c. pistachio meats
For the sauce
2 Tbsp. honey
1 tsp. dijon
1/2 tsp. freshly grated ginger root
1 tsp. curry paste
½ tsp. red pepper flakes
2 Tbsp. red or white wine vinegar
3-4 Tbsp. avocado or olive oil
Use your veg peeler to shave the carrots. Cut the carrots in half across the middle first, or you will wind up with a papardelle like salad.
Put all the salad ingredients in a bowl.
Whisk together the sauce in another bowl.
Dress the salad right before serving.
Fat 5 g
Sodium 44 mg
Carbs 23 g
Protein 2 g
We do love us some curry chicken salad at our house. And when I discovered that the deli counter at Safeway sells shredded rotisserie chicken breast for $5.99/# – I was ON IT! This is fast, easy, moderately healthy and although it does involve some chopping, no cooking is required!
Mix it all up with a little mayo (or Greek yogurt, if you’re lucky enough to be able to eat dairy), and let’s eat!
Curry Chicken Salad
Tender chicken, crisp jicama, crunchy celery;
Sweet onion and red pepper, spicy jalapeño and curry;
Creamy mayonnaise with tangy vinegar:
An immensely flavorful and satisfying no-cook supper.