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After so many squash recipes in a row, I’m thinking maybe I should rename this blog “Madwoman with Courgette.” This is yet another concoction using my co-workers over productive garden produce, and this beauty had grown full 12inches long! In order to use if effectively in this vegetable Bengali curry recipe, I seeded it before cutting it into chunks. It has a wonderful flavour, and is mild on the spicy-heat scale.
oh no! more squash?!?! Well, when its free, you use it. thankfully, summer squashes are great carriers of flavour and can be used with a great number of seasonings and sauces. The yellow crook-neck squash in my bento was some I made to go with some general tso’s tofu, and honestly, it was better than the tofu.
In my top tier is edamame, onigiri, and ginger-lime roasted squash (mmm… just as good at room temperature, maybe even better!). The bottom tier as an orange, a kiwi, and a strawberry for a bit of colour.
Ginger-Lime Roasted Squash
- 1 medium-large yellow summer squash
- 1 lime, juiced
- 1 inch thick ginger root
- 1/4 cup soy sauce
Preheat oven to 400F. Cut the squash into sizable wedges, and grate or chop the ginger finely. in a bowl, toss squash with lime juice, ginger, and soy sauce. Put mixture in a baking pan and roast in oven 20 minutes or until squash is tender.
Are you sick of the same soggy cereal? Tired of toast? Bagels becomming blah? D and I were tired of our breakfast items and decided to branch out and try some options unusual for this part of the world. Last week we tried a vegetarian version of Pho, a Vietnamese noodle soup that’s all about the condiments. It was excellent, so we thought we’d try another version. This is a Thai curry noodle soup that we had this morning. The warmth and spice really wakes you up, and definately puts freezer waffles to shame.
Curry Noodle Soup (for breakfast or anytime!)
- 2 cups veggie broth
- 1/2 can coconut milk
- 2 heaping tbsp thai red curry paste
- Rice noodles (I used pad thai style)
- nappa cabbage cut in strips
- shreaded carrot
Prepare noodles according to directions on package. In a medium saucepan, heat veggie broth. Dissolve in red curry paste, then add coconut milk. In bowls, place desired amount of rice noodles, cabbage, and carrots. Ladle curry broth over the top. Serve with condiments like chili sauce, fish sauce, gingerpaste, etc, that can be added for each person’s taste.
its bento time! I found a set of egg molds at the Tokyo Outlet in Little Tokyo and just couldn’t resist. While I do find the idea of oddly shaped eggs alittle frightening, my curiosity won over. To make my fishy shaped egg, I first hardboiled it, peeled the shell off while it was still warm, and clamped it inside the little mold. i let it sit for a few minutes, and when I opened it, my egg had scales. I don’t know how often i’ll do this, but it is interesting…
In the top tier is an onigiri, my fishy egg, spinach, and oven roasted summer squash with lemon and basil. In the lower tier are peach slices, kiwi flowers, and dates. yummy!
The first of the squash seasons is upon us! Summer squashes are some of my favourites from the number of things you can do with them. Grilled, broiled, baked, or fried, you can even use them in baking. Jessica at work has an amazingly productive garden and has been bringing in some of the bumper crop for us poor city dwellers. So with an icebox full of yellow crook-necks and courgettes (zucchini, to you) I’ve been very much enjoying the possibilities.
For with last night’s dinner, I decided to make courgette oven fries, similar to the fried zucchini you find in restaurants, but a lot healthier. Simply because I’m out of marinara sauce, i made a quick honey mustard sauce to got with them. D liked them so much, I put some in his bento for today.
Courgette (zucchini) oven fries
- 1 large courgette, cut into 1/4 thin slices or wedges
- 2 eggs, well beaten
- 1 cup flour
- 2 cups bread crumbs (seasoned)
Preheat oven to 400F. Spray baking sheet with cooking spray or drizzle with olive oil. Take each piece of courgette, dredge in flour, coat in egg, then cover in bread crumbs. Shake off excess and place on baking sheet. Bake for 20 minutes or until golden brown, flipping once. (hint: if your bread crumbs aren’t seasoned, make your own by adding basil, oregano, parmesan cheese, or other herbs and spices you might like)
Originally uploaded by mosli
I am a bread fiend. No, really. Even when i was younger i’d be the one who dove head first into the garlic bread or dinner rolls and made sure that there would be no leftovers. Of course, like most things, I think that garlic bread is best home-made. This time I paired this with pasta and vodka sauce.
The first way I learned to make garlic bread is the easiest way. Take a baguette or rolls and split down the center lengthways. Then you spread it with butter and give it a generous sprinkling of garlic powder. The way I make it now is a bit more labour intensive, but tastes wonderful and is definately worth the effort.
Garliky Garlic Bread
- 1/2 full size baguette
- 1/2 head garlic
- 1/2 cup olive oil
- 1 tsp sea salt
- 2 tbsp butter
Cut the baguette in half lengthwise and place on baking sheet, cut side up. Peel the garlic cloves, smash with the side of your knife, and give them a good chop. With a mortar and pestle, mash and grind the garlic cloves with the sea salt. Gradually add the olive oil, grinding with the pestle until the oil is a little opague, but some bits of garlic remain. (You can also do this in a food processor, grinding the garlic and gradually adding the olive oil.) Spoon the garlic and olive oil evenly over the halves of baguette. Cut the butter into small pieces and place evenly over the halves. Broil until the top is a light golden brown.
I make fish dishes for D all the time, but i was tired of making the same standards. So for Friday’s dinner I tried something new: a dijon dill sauce. It was savoury and creamy and absolutely excellent on my roasted vegetables. So much so, that I made sure to put it in D’s side bento for with lunch. So here, in the right tier is salmon with dijon dill sauce and a potato latke. In the left tier is a sliced peach and blackberries.
Dijon dill sauce
- 1 small shallot, minced
- 1/2 cup white wine
- 1 tbsp dijon mustard
- 2 tbsp dill
- 3 tbsp butter
- salt and pepper to taste
In a small saucepan over med-low heat melt 1 tbsp butter, and saute minced shallot until translucent. Add wine and simmer until reduced by half. Whisk in dijon mustard and dill. Cut in remaining 2 tbsp cold butter until well incorporated. Season with salt and pepper and serve.
Originally uploaded by mosli
ok, I lamented over my disasterous attempts to make yeast breads when I made whole wheat beer bread a few months ago. My report card in that area of baking is resounding “F.” Well, maybe Independence day left me feeling free to explore areas of past failure (hey, sounds like a fortune cookie I once got), or maybe the serenity of the approaching shabbat got to me, but i decided to make another attempt.
Using the recipe for classic challah out of The Gourmet Jewish Cook, I started the 4 hour process. This time, something happened that had never happened in any of my previous attempts: the dough rose! So by Friday night’s shabbat dinner, there were these two lovely loaves of rich, yeasty goodness. Is my curse broken? we shall see.
No leftovers! I used one of the loaves for excellent french toast on Sunday morning. My trick: flavour extract in the egg mixture. It makes a big difference, and keeps the man happy.
I know I’ve mentioned it before, but one of the best perks of summer is the fresh fruit. Its inexpensive, its delicious, its healthy, and its everywhere! For me, another perk is being able to find so much greater variety of fruits at the farmers market and the 99 cent store (yes, i’m cheap).
Here is bento full of lunchy goodness. On the right is some spanikopita that I made regardless of using the oven in the heat, just because i love it so much with some pita. On the left is the cool, sweet crown jewel, a rainbow of fruit. Strawberries, mango, and honeydew, finger friendly and fresh.
