Winter Squash Green Curry

Oh my goodness, this is good. I only recently learned that the term "curry" just means a combination of spices. This combination of herbs and spices is all fresh (well, nearly) - no curry powder, no pre-prepared curry paste - you make your own. This is SOOO tasty and so worth the effort. I will absolutely be making this again. The recipe says it serves four, but my husband and I had it 3 times with some still left in the freezer. This makes it economical in addition to being super tasty.

This dish features, mushrooms, eggplant, tofu (though you could substitute chicken or some other form of meat), and of course, butternut squash. I used those long, skinny Asian eggplant for this dish. I found them at my local Asian market. They sometimes come in my CSA box, too. I'm sure any eggplant will do. I must admit that I am only beginning to get comfortable with eggplant, but it blended perfectly into this dish and I didn't even really know it was there. The real star of this dish is the homemade curry paste and the coconut milk. YUM!

Let's Get Started

Before you make your own super-fresh curry paste, you should start some rice cooking and prep your veggies. (I put a few slices of ginger into my rice, which turned out very nicely.)

Pour 1 and 1/2 cups boiling water over 8 dried shiitake mushrooms. (Dried shiitakes were ridiculously expensive, so I bought fresh since they happened to be there. I paid only $1.32 for 10 shiitakes. Since the recipe called for the soaking liquid later on, I decided to clean the mushrooms and then pour hot water over them to have some broth to use later in the recipe. It worked.) Quarter 2 long skinny eggplants (6 oz. each) and cut them into 1/2 inch dice. Sprinkle with salt and set them in a colander to drain. Peel 1 small butternut squash (1 1/4 pounds or so), scoop out and discard the seeds and inner pulp, and cut it into 3/4 inch chunks.

While the mushrooms are soaking and the eggplant is expelling water, you can get started on the curry paste. (I actually made this several hours in advance of preparing the rest of the meal, though it didn't actually take that long, especially with a food processor.) Just put all the following ingredients in a food processor and pulse until you have a smooth paste. Add extra lime juice or water to loosen up the mixture if necessary:

• 3 or 4 large garlic cloves, coarsely chopped
• 1 -2 inch knob of ginger, peeled and coarsely chopped
• 3 stalks lemon grass, just the tender centers
• 3-4 jalapeno peppers, seeded and chopped
• 2 shallots (1/3 cup), chopped
• 1/2 cup chopped cilantro (it's fine to include the stems in this)
• 1/2 t. pepper
• 1 t. ground cumin
• 2 t. ground coriander
• 1 t. salt
• zest and juice of one lime (Limes were really expensive and I had lemons on my tree, so I used those instead)

Once you have the curry paste prepared and waiting in the wings, remove the mushrooms from their soaking water, squeeze them out, and save the soaking water. Cut them into wide strips, discarding any tough stems. Rinse the eggplant and blot it dry.

Heat 1 T. oil (I used olive oil, but the recipe calls for peanut oil) in a wide skillet. Add the eggplant and turn it quickly in the oil to coat all pieces. Cook over medium-high heat just to brown the cut surface, 4 to 5 minutes. Open one can of coconut milk and have it standing by.

In a large dutch oven (big pot), heat 2 T. oil. Add the squash and cook over medium-high heat, turning every so often, until caramelized in places. After several minutes, add the eggplant, reduce the heat to medium. Pour in one can coconut milk, the mushroom soaking water, the mushrooms, and 2/3 of the curry paste. Cover and simmer for 15 minutes or until the squash is tender, by which time the sauce will have lost its color.

While that is cooking, drain one block of tofu and cut it into 1-inch cubes. Juice one lime and have 6-8 thai basil leaves standing by.

After the 15 minutes are up, add the tofu and basil leaves, then simmer until the tofu is heated through (about 5 minutes). Stir in the lime juice. Taste for salt. Just before serving, stir in the remaining curry paste and garnish with basil sprigs.

Serve over rice. Enjoy the poppin' fresh goodness of all the yummy green things in this curry!

Deborah recommends a spicy, dry Gewurztraminer to go with this dish. I say drink whatever wine you have in your wine rack.

Approximate cost to prepare

Curry paste

3-4 large garlic cloves - $.50

1 heaping T. chopped ginger - $.50

3 stalks lemon grass - $.75

3-4 jalapeno peppers - $1.00

2 shallots - $.50

1/2 c. cilantro (including stems) - $.25

zest and juice of 1 lime - $.50

salt, pepper, cumin, coriander - negligible

The rest of the stuff

2 small oblong eggplants - $2.00

8 dried shiitake mushrooms ($5.00 or so. I only paid $1.32 for fresh ones)

1 small butternut squash (came from my garden, but I'm guessing $2.00)

1 can coconut milk $1.30

1 block firm tofu - $1.50

6 thai basil leaves - $.25

another lime - $.50

olive or peanut oil - negligible

1 cup rice - $.50

TOTAL - $13.15 for 6 servings or so. You don't really need a side dish with this meal. It freezes well.

Mashed Potatoes with sauteed onions and greens

This is a great comfort food sort of a dish. It's easy to prepare and came in at under half an hour prep time, which is nice. I purposely left out "turnips" in the title because I thought I didn't like turnips, but it turns out that they blend very nicely into this dish and they were quite tasty. Deborah Madison says that this can also be a summer dish, especially when farmers markets have sweet little turnips with their greens. The dish uses the turnip greens, but I made it with chard since the turnips I bought didn't have the greens attached. She recommended broccoli rabe in place of the turnip greens, but I couldn't find those either. I think most any greens will do.

Here's how to get started

Peel 4 russet potatoes (about 2 pounds) and cut them into chunks. Peel 3/4 pound turnips (8 to 10 small ones or a few larger ones.) Put them in a pot, cover with cold water, add 2 t. salt and 1 thyme sprig. Bring to a boil and cook uncovered for 20 - 25 minutes.

While those are cooking, slice 2 onions and saute them in 1 T. butter plus 2 t. olive oil (or whatever combination you like.) Cook over medium-high heat, stirring frequently, until golden and tender - about 15 minutes. Season with salt and pepper.

While that is cooking, wash and trim the greens. Cook in boiling salted water until tender, about 8 minutes. Drain and add the greens to the pan with the onions.

When the potatoes and turnips are done, scoop them out of the pot into a bowl. Mix in 3 ounces of goat cheese and some butter to taste (I used 2 T.). Add salt and pepper to taste.

To serve, mound the mashed veggies on a platter, and smother it with the onions and greens.

Cost to Prepare

2 pounds potatoes - $1.00

3/4 pound turnips - $2.00

3 oz. goat cheese - $4.50

2 onions - $1.50

turnip greens - free if you buy them attached to the turnips OR

chard or other greens - $2.50

salt, pepper, butter, oil, 1 thyme sprig - negligible

TOTAL for 4 people - $11.50

I actually didn't use all the goat cheese, so that made the dish less expensive.

Curried Couscous Salad

I just got a big head of cauliflower in my CSA box. I'm planning to use half of it for Bollito Misto, which I will post soon, but I may try to use the other half for Curried Couscous Salad. I made this recipe awhile back and it was very tasty. I didn't leave myself enough time for it to chill in the refrigerator, so we just ate it warm. We liked it even better warm than we did chilled the next day, but both are really good. It features roasted cauliflower, along with couscous, dried fruits, fresh vegetables and herbs, and a tasty dressing.

Here's the link to the original recipe from Giada de Laurentis on the food network:

http://www.foodnetwork.com/recipes/giada-de-laurentiis/curried-couscous-salad-recipe/index.html

Asparagus & Leeks on toast

We just finished our asparagus and leeks on toast dinner. It was simple, tasty, and easy to make. We will definitely have this one again. It's a great recipe for spring because asparagus is just coming into season and new skinny leaks will be available for the next few months.

Let's Get Started

• You begin by soaking the top 5 inches or so of your asparagus in water for a few minutes. I used about a pound for the two of us. Soaking loosens any dirt that may be in the tips and gills of the stalk. Rinse and set aside.
• Slice 2 skinny leeks into rounds and rinse well in water to get out any dirt. The rings will come apart and this is fine.
• Rinse a couple big handfuls of small spinach leaves. If you're using pre-washed, then just set it aside to use later. If you're using regular bunches of spinach, cut off the stems, rinse well and then soak in water for several minutes, then rinse again. It's really hard to get spinach all the way clean and nothing ruins a dish like having dirt in it.
• Chop one garlic clove. The recipe calls for 2 heads green garlic, which is much milder than regular garlic. One clove worked out great for us. Use more if you like.
• Melt 1 T. butter in a skillet over medium-high heat. Add the leeks and garlic and stir to coat them with the butter. Let them cook for a minute or two. Add 1/2 cup white wine or water. I didn't have any white wine open, so I used water. Cook for about 3 minutes.
• Add the asparagus and another 1/2 cup water. Simmer for about 8 minutes until the asparagus is tender. You should end up with about 1/3 cup of liquid still in the pan.
• While that is cooking, toast 2 thick slices of good, rustic bread. We used sourdough from Nightingale Bakery. (SOOO good!) When the toast comes out of the toaster (or oven), cover it with thin slices of Italian fontina cheese or Gruyere.
• Add the couple handfuls of spinach and another tablespoon of butter. Stir until the spinach is wilted, about 1 minute. Add the juice from half a lemon. Taste for salt and pepper.
• Put one slice of toast with the cheese on each plate. Cut the toast in half. Cover with the vegetables and their juices.

Things I'd Do Differently Next Time

I only used the tips of the asparagus and saved the stems for another dish. I think next time I would cut the asparagus into smaller, bite-sized pieces and include the whole stalk of the asparagus (except the tough lower part, of course). I will definitely try this with white wine next time, although it was really terrific with just water. If I ever find green garlic at the farmers market or get some from my CSA, I will try it in this dish. I'm not really familiar with using green garlic, so this would be a great opportunity to try it.

Cost to Prepare

1 lb. asparagus - $3.00

2 leeks - $3.00 (1 pound)

1/4 pound baby spinach - $1.25

4 thin slices gruyere - $1.00

2 slices really good bread - $.75

2 T. butter (organic) - $.20

1/2 lemon - free from my tree outside

1 clove garlic, salt, pepper - negligible

TOTAL for 2 people - $9.20

This was just about the right amount for 2 people, but we were really full. You could make this as a side dish if you were eating some other protein source and it could easily feed 4 people.

Mushroom lovers rejoice

Tonight I made a recipe that I made a long time ago and it was fabulous again. This was a "what do I have in the fridge?" night and what I came up with was the sauteed mushrooms over croutons with an egg recipe that can be found here. This time I followed the instructions and left the egg to cook in the 400º oven for exactly 15 minutes. It was perfect. I served it with brussels sprouts and pistachios cooked in garlic butter. (I have George addicted to these now!)

I also tried making it in 2 oven-proof bowls this time, which cut down on dishes and the recipe was perfect for 2 people.

The combination of mushrooms, rosemary, red wine, croutons, and eggs is simply inspired. This dish is fast and easy and super tasty. A must try. I need to memorize this one so I can pull it together quickly any old time.

Portobello Sandwiches with mozzarella and greens

Oh wow, I will definitely be making this again. These open-faced sandwiches are good enough to serve to company. It took under half an hour and had a big flavor payoff. I think garlic mashed potatoes would be a nice accompaniment. Deborah recommends a pinot noir to go with this meal, but I think any red will do.

We had leftover hamburger buns that we needed to use up, so that's what we used for these sandwiches. The recipe calls for ciabbata or good crusty french bread, which would be fabulous.

Let's Get Started

Preheat the oven to 400º. You'll need one portobello mushroom per person. Using a damp paper towel, wipe off the cap of the mushroom. Remove the stem and the gills. The gills are those dark brown things inside the mushroom. A spoon works great to remove them. Drizzle the inside of the mushroom with olive oil and set on a baking dish. Chop 2 cloves of garlic together with a small handful of parsley leaves. Sprinkle the garlic-parsley mixture onto the inside of the mushroom (saving 1 t. of the mixture for later). Add salt and pepper and pop them in the oven for 8-10 minutes, until they are sizzling.

While they are cooking, wash and trim 1/3 pound greens. I used beet greens and curly kale. Any kind of braising greens will do. Heat 2 t. oil. Add the greens, the rest of the garlic-parsley mixture, a pinch of red pepper flakes and some salt. Saute the greens until they are tender. Taste for seasonings and doneness of the greens

Cut some fairly thick slices of fresh mozzarella. Put the mozzarella slices on top of the mushrooms, then layer the cooked greens on top of that. Bake for 5-7 minutes, until the cheese is melted. While that is baking, toast 1 thick slice of bread per person. Place the cooked mushrooms on top of the bread and serve.

Things I'd do differently next time

I just realized that the recipe called for 2 garlic cloves, a small handful of parsley, 1/3 pound of greens and 4 portobellos, but I only used 2 portobellos. If I were making this for 4 people, I think I'd increase the amount of garlic and parsley and greens, because those amounts worked perfectly for 2 portobellos.

I'd also try this with ciabatta or focaccia bread. It would also be wonderful with polenta or garlic mashed potatoes instead of the bread.

Cost to Prepare (for 2 people)

2 portobellos - $4.00

fresh mozzarella (4 slices) - $3.00

1/3 pound greens - $1.50 (organic)

2 slices bread - $.25

2 cloves garlic, red pepper flakes, salt, pepper, olive oil - negligible

TOTAL - $8.75 for 2

Brown rice and mushroom "burgers"

One night while the kids were here visiting, we decided to have burgers for dinner. They made their own meat version, and I made these vegetarian patties for George and me. They are so much better than any veggie burger I've bought at the store. This recipe could also be formed into a loaf and sliced into sandwich shaped slices and frozen for future burger nights. This recipe is also used as the filling material for "Cabbage Parcels with Sweet-and-sour Sauce". I made that a couple nights later and was actually disappointed that I didn't have any more of the filling material left to just cook up and eat when I felt hungry. It's really yummy.

I made the recipe while up at Lake Tahoe, and I didn't have a food processor, so I just chopped it up after it was cooked. It didn't stick together in burgers very well. I'd like to try it again and see how much difference the food processor makes.

Ok, Let's Get Started

• You'll need to start out with 1 cup cooked brown rice. It's great to use leftover rice, but if you need to cook the rice, get it going first. Brown rice usually takes about 45 minutes to cook.
• Grate 1/2 cup cheddar cheese. Have 1/2 cup bread crumbs and 1 egg standing by for later.
• Chop an onion into fairly small dice. Have 1 t. dried sage leaves and 2 pinches of thyme standing by. (I used fresh sage and fresh thyme.)
• Heat 1 T. olive oil in a medium skillet. Add the onion and crumble the herbs on top. Cook over high heat stirring frequently, about 4 minutes.
• While that is cooking, chop 1/2 pound of mushrooms, 1/2 cup of cashews, and 1/2 cup of pecans.
• Add the mushrooms and nuts and cook, stirring frequently. The mushrooms will release their juices and then they will reabsorb back into the dish.
• Stir in 1 teaspoon tamari (or soy sauce if you don't have tamari). Season with 1/2 t. salt and pepper to taste.
• Transfer this mixture to a food processor. Add 1 cup cooked rice, 1/2 cup grated cheddar cheese, 1 egg, and 1/2 cup bread crumbs.
• Pulse this mixture in the food processor until it resembles ground meat.
• Fry a dab in some olive oil to check the seasonings and correct them if needed.
• Fry up your veggie burgers by scooping 1/2 cup measures into a heated skillet coated with oil. Press down on the mixture with a spatula so that the patties are about 1/2 inch thick. Fry over medium heat until brown, 4 to 5 minutes, then turn and cook the second side.
• Serve with buns and burger fixings.

Things I'd Do Differently Next Time

I'd use a food processor to get the texture right. Even though I just chopped it all up really fine with a knife, it didn't alter the taste, and they were delicious. I'd make a whole batch of this and freeze the leftovers in pre-formed patties for later use. I might also try cooking the whole batch in a loaf pan, slicing it and freezing it to have individual patties that could be used for quick weeknight "burgers".

Cost to Prepare

1/2 cup brown rice (to make one cup cooked) - $.25

1 large onion - $.50

1 t. dried sage, 2 pinches dried thyme - negligible

1/2 pound mushrooms - $2.50 (for cremini in bulk)

1/2 cup cashews - $2.00

1/2 cup pecans - $1.50

tamari, salt, pepper - negligible

1/2 cup grated cheddar cheese - $1.00

1 egg - $.50 (less if you buy conventional eggs)

1/2 cup bread crumbs - $.25

TOTAL - $8.50

This made enough for 2 burgers, plus filling for the Sweet and Sour Cabbage Parcels which I made later. If you used this just for veggie burgers it would make about 6 or 7 of them.