Browsing Tag:

Squash

Garlic and Herb Butternut Squash

 Garlic and Herb Butternut Squash

Squash is one of my favorite remedies for surviving East Coast winters. Caramelized juices, from all varieties, are constantly dripping over the bottom rack of my oven. It’s just the warmth I need to make my little apartment cozier.

Butternut Squash

Here, you’ll find a recipe that features one of my favorites — butternut, both its seeds and its flesh.

It’s a garlicky dish the works as a side to plenty of hearty winter meals. I also love it slathered across slices of crusty toast.

No matter the execution, the seeds lend a nice crunch. Use the leftovers to top salads or simply snack on.

Garlic and Herb Butternut Squash

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Winter Vegetarian Chili

Vegetarian Chili

We got our first snowstorm here in Philly last weekend. Everyone say hey to Jonas, which called for a snow-day Saturday chili cook-off session.

With plenty of time to slow down and savor, into the pot went every veggie and spice that makes chili shine, and onto the timer went plenty of minutes.

Vegetarian Chili

Snow brings time to chill. Time to chill brings patience. And patience brings flavor-making magic.

If you’ve got the minutes to spare, let this merger of ingredients mix and mingle for at least 45 minutes. The more time you give it, the more infusion of flavor in every bite you’ll receive.

In fact, it probably reaches its best not the night upon serving but in your bowl the next day.

Patience is a delicious virtue.

Vegetarian Chili

Serve over brown rice with some cheddar, on the sharp side, and/or fresh herbs. And if you seek to level up the whole experience, add a square of warm, buttered cornbread on a plate to its side.

We’ll thank Jonas for this one.

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Harvest Squash and Wild Rice Pilaf with Pecans and Cranberries

Harvest Squash and Wild Rice Pilaf with Pecans and Cranberries

I craft a lot, a lot of recipes. And I’m always dreaming up more in my mind. Yet, every year, Thanksgiving comes around, and rarely do I have a clue of what I’m going to make.

Usually, the winning idea arrives last minute (fashionably late). Often, it’s after a few Google searches, and several emails from my sister inquiring about what I’ll be bringing to the family feast. Usually she gives up. And often I show up with a surprise. Which means, it needs to be good. Great. Worthy of all turkey-eaters to save some vegetarian room on their plate.

Harvest Squash and Wild Rice Pilaf with Pecans and Cranberries

This year, I was given some time in advance to think. Well, actually, required to set aside some time to choose a Thanksgiving dish to share recipe.

I hosted a Friendsgiving this past weekend, which was perfect for practicing my holiday cooking skills before the real deal rolls around.

This heaping bowl of thyme-infused rice and squash goodness got gobbled up in no time. If I had to give it an alternate name, I’d call it Healthful Holiday Party-in-a-Bowl. It’s a true celebration of fall’s best festive flavors.

Harvest Squash and Wild Rice Pilaf with Pecans and Cranberries

Here, nutty rice pairs with creamy squash and a sweet-meets-tart punch of flavor from the cranberries. Buttery, pan-roasted pecans add a crunch, while thyme drives that classic Thanksgiving feel that we all know and love. I sautéed the onion in butter to richen things up, and finished it off with parsley to add a complimentary freshness. The result, as previously mentioned, is a T-day party-in-a-bowl. Are you ready to celebrate?

Harvest Squash and Wild Rice Pilaf with Pecans and Cranberries

If you’re not sure what you’re bringing to the Thanksgiving table yet, I’m throwing this into the recommendation hat. It serves as a great vegetarian main dish that leaves you satisfied with all of its festive goodness.

If you do have a recipe already picked out, this needn’t be reserved solely for the holidays. Healthy and wholesome, I’ll certainly be bringing this to the table again this season. Cheers.

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Fall Indian Coconut Curry

Fall Indian Coconut Curry

My dad set out earlier this year to sow a bunch of seeds that he thought would turn into beautiful butternuts. Instead, what he got was a bunch of green, bowling-ball-sized squash that looked like cantaloupe inside.

As he was describing these to me over the phone, I immediately thought (and wished, and prayed) that they must be kabocha squash.

Fall Indian Coconut Curry

“Kabocha?” he said. My dad, the garden-guru, the man who puts on his farm boots daily and holds a hoe as if it were his full-time job, was stumped. He quickly found out that kabocha can combat a butternut, easily, and perhaps even come out on top.

Fall Indian Coconut Curry

Sweet, creamy, orange…it’s everything you could want in a squash. And this “Japanese pumpkin” is all the rage these days in the culinary world. Perhaps that’s why I befriended it before my soil-drenched daddy-o.

Fall Indian Coconut Curry

Anyway, I stole away with a bunch from my dad’s harvest, and it turned into the inspiration for this autumn curry. Lately I’ve been doing a ton of Thai curries, so I decided to take this one in an Indian direction with some quality curry powder, and finished with a spritz of lime and fresh cilantro. Serve it over brown rice, and if you’re feeling fancy, add some warn naan on the side. Continue Reading…

Moosewood’s Gypsy Soup

Moosewood's Gypsy Soup

There are some recipes I ate as a kid that just don’t hold up as well anymore. Whether it’s that my tastebuds have changed, my learned knowledge for seasoning makes them seem bland, or that pasta isn’t always synonymous with perfection anymore, I could name a few of these meals.

This soup isn’t one of them. Since I was little, it’s been an annual autumn meal and remains a favorite to this day. Something about its combination of spices, herbs and seasonal veggies make it to be what I consider one of the best soup recipes out there. And I say this amidst prime-time season for creamy butternut squash, lentil, and the million of other options coming into abundance right now.

This “Gypsy Soup” from Moosewood simply kills it.

Moosewood's Gypsy Soup

Moosewood is a vegetarian restaurant up in Ithaca New York that’s been firing food since the 1970s. They’ve cultivated quite an abundance of cookbooks under their name, including the hand-written original where this recipe comes from.

You may wish to consider doubling the recipe. It’s an easy one to eat all week, or for freezing and pulling out on nights where you just need something warm.

Moosewood's Gypsy Soup

Serve alongside fresh-out-of-the-oven cornbread, or a warm, crusty bread. You could also pour it over a nutty grain, like millet.

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