Browsing Tag:

curried

Spiced Butternut Apple Smoothie

Spiced Butternut Apple Smoothie

As soon as the first crisp days of autumn arrive, I subconsciously, and rather rapidly, begin to shift my diet to match the shifting environment that surrounds me. Outside my window, I admire the many shades of orange spreading across the sky. Then soon after, near as many orange hues start appearing on my kitchen counters.

Squash of every variety, and sweet potatoes too, fill up my empty wooden baskets, my ceramic plates, and now my mason jars, too.

Spiced Butternut Apple Smoothie

When Williams Sonoma kicked off this week with the theme of “Not Your Average Smoothie”, naturally I knew I needed to throw some squash into my blender.

I’m all about going outside the traditional smoothie box, and I’m also all about squash, so it seemed like a perfect platform for experimentation.

I turned on my oven, said bottoms up, and began getting to work.

Spiced Butternut Apple Smoothie

I decided upon butternut, loving its creaminess in soups that I often create with apples. I figured, why wouldn’t that be delicious iced and turned into a smoothie, too?

After testing out this smoothie several times, I finally came up with a recipe that’s a little weird, a little wild, yet totally straw-worthy and insanely refreshing.

Through my testing, I learned to save the oven for the squash soup, and stick to steaming for the smoothie. Steaming enables the squash to stay juicer and not as dense so you end up with a shake that has a nice light, whipped consistency. Along with some spirited spice – curry powder and a kick of cayenne (ow ow!) – this smoothie embodies some of fall’s best warming qualities while remaining refreshing till the last sip.

Feel free to try swapping the butternut with sweet potato, or even pumpkin. Just be mindful of possibly needing to adjust the liquid. If you want to step further out of the box, add some spinach. I did this to one batch, and the results were great (even if it sounds a little weird). To get a little wilder, top your smoothie with toasted walnuts or pecans. Or an extra kick of that spicy cayenne, if you like it hot.

Continue Reading…

Roasted Curry Butternut Seeds

Roasted Curry Butternut Seeds

So, this past weekend I made not one, but two fully furnished cutting boards. I also made a butternut squash, and toasted its seeds. And a bumblebee costume from yellow duck tape, wire, and saran wrap (for the wings).

A productive weekend, if I do say so myself.

Now we shall see how productive this week becomes, as I sit and dream about crafting more woodworking projects. And eat crunchy, curried seeds as my mind drifts afloat.

Roasted Curry Butternut Seeds

Far too often, I quickly open butternuts, and toss the seeds without thinking twice. Yet, I’ve toasted the seeds on numerous occasions, and should know better than that by now.

Butternut nut squash seeds are tasty. They can be salty. And spicy. Or sweet. Or both. And are certainly worthy of saving.

Continue Reading…

Curry Harvest Soup

Curry Harvest Soup

In Philly, sweater weather has official set in. I’m zipping around a little faster on my bike and keeping my jackets zipped up a little higher. All in the name of keeping warm while I watch the leaves turn, fall, and land from their treetop post.

When I set this soup upon the table yesterday evening, I have to say, I was feeling pretty good about autumn. Warm, crusty bread and an Oktoberfest beer paired by its side, it’s safe to say I think you’d feel the same.

Curry Harvest Soup

If you find yourself ever getting the fear-of-winter blues, like me, make soup. Soup is pretty much the solution to everything.

After a crisp, October run, with the sun setting just a wee bit too early, a spoonful of this will assure you, autumn will be more than okay. And for a few warm moments, it’ll make you forget all together about winter.

I call it soup meditation.

It clears the mind. It clears the nose…especially if you put enough curry powder and spice.

Curry Harvest Soup

This particular soup has plenty of spice, although not in a notably fiery way. It remains light given all its vegetables and brothy composure, yet with some of the season’s best – sweet potatoes and kale – has a heartiness that makes it more than satisfying. I find this balance makes it perfect for mid-fall, when you need a little warmth but not a heavy sauna in your bowl.

Curry Harvest Soup

Make sure you don’t skimp out on the toppings. The parsley and nutritional yeast really do wonders to enhance this simple recipe and play off its seasonal freshness.

Curry Harvest Soup

Additionally, feel free to use all sweet potatoes, if feeling so inspired. You can rarely go wrong with an extra sweet potato in the pot.

As for the yellow squash, slightly matured ones, characteristic of this time of year, are fine and maybe even preferred. The heartier flesh pairs well with the other ingredients going on here.

Serve with some earthy bread and a nice fall beer, and you’ve got yourself the perfect evening.

More soup to come soon, guaranteed.

Continue Reading…

Collard Wraps with Tempeh Sweet Potato Hash

Collard Wraps with Tempeh Sweet Potato Hash

A few days ago, I ran across a Whole Foods tweet touting collards are the new kale. Intrigued, I of course clicked the link directing me to a blog post in which its author wrote “growing up in Louisiana, collards greens were standard fare”. Spending my childhood in Pennsylvania with two green-obsessed parents, collards have always been a regular part of my diet too.

Collard Wraps with Tempeh Sweet Potato Hash

Of course, rotating on the dinner table was also Lacinato, Red Russian and other leafy varietals long before the whole kale craze ever  took off. And at the time, my little kid self didn’t care much for them. Apparently neither did anyone else.

Today, however, things have changed. I adore kale, and it’s become so apparently obvious, I am not alone.

Toasted cashews

What initially struck me as surprising was not that kale finally soared into stardom, but rather that collards were left behind. My parents had always grew equal amounts in the garden, and had served up equal amounts onto our plates. To me, the two went hand in hand. To an extent, they were almost interchangeable.

Collard Wraps with Tempeh Sweet Potato Hash

I find it no surprise, then, that Whole Foods thinks collard are to become the next kale. Though, I’m still amazed it took so long.

Like kale and the explosion of raw salads, I think collards will really begin to shine in their uncooked element. In the south, collards have always been common, and are traditionally known to be cooked to death with salted pork/fatback, and served as a side. Maybe this is why they didn’t take off right away. The result of that is not a pretty green sight.

Use them in their raw form as a substitute for tortillas, however, and they become one stunning way to bundle up a bunch of goodness. I did not grow up with collard wraps, but can fully say I’m excited to add more of them to my diet. Sturdy yet light, they feel like such a nourishing way to wrap up a lunch. Pack them in aluminum foil, and they also become an easy on-the-go snack.

These are stuffed with a flavorful curried tempeh, slightly sweetened with everyone’s favorite orange potatoes. I like to mash the sweet potatoes slightly into the tempeh to really blend all the flavors. Note: If whipping this up for dinner, make extra. These are great for a make-ahead lunch, served either warm or cold.

Continue Reading…

Curried Sweet Potato and Lentils

Curried Sweet Potato and Lentils

I’ve been trying to use up all my winter foods before the much anticipated spring veggie takeover. While I could certainly eat sweet potatoes year-round, it’s likely they’ll soon be swapped for a greener, but equally sweet, starch. I’m talking spring peas, and buckets of them. I’m talking sweet pea soups and all the other early seasonal veggies I can pair with them. Man am I ready for that.

However, in the meantime, I’m still going strong with my long-term love of sweet potatoes and relishing in their convenience. Sweet peas are great, but to enjoy them at their best, you’re in for an hour or so of shucking away their pods. (Totally worth it though!) On the other hand, the sweets used in this dish needn’t even be peeled. In fact, after a good wash, you’ll want to leave on the skin as you chop. It’s this thin outer layer that holds much of the healthy tuber’s potassium and fiber.

Speaking of fiber, I’m not sure there’s an easier (or cheaper), cholesterol-lowering source than lentils. Lentils really don’t get enough credit in my kitchen, but I’m always happy with the results when they do make it to the stove. Filling and versatile, I hope to see more of these on my blog soon.

Here, they’re paired with a flavor-heavy variety of spices and sweetened with both the coconut milk and the potatoes. The potatoes every so slightly melt into the dish, complimenting the coconut which gives the low-fat lentils a slight richness. I recommend serving in a wrap with diced avocado, but any whole grain would work below them as well.

Note, this recipe is meant to feed a crowd. Cut the recipe in half or freeze for later use if yield is too much.

Continue Reading…