Imagine my surprise at finding more butternut squash at our Favourite supermarket, Superama, here in Mexico. It is highly unusual, so much so that I bought all seven of them! They were hidden among the pumpkins which had just arrived. Those of you who live in northern climates will easily find these everywhere this time of year. Pinterest to the rescue with this recipe…
Butternut Squash Coconut Curry
4 cups butternut squash, peeled, deseed and diced
1-2 tablespoon coconut oil
1 medium onion, finely chopped
4 cloves garlic minced
1 teaspoon fresh ginger, grated
2 tablespoons curry powder
1/2 teaspoon paprika
1 teaspoon dried thyme
1 14-ounce can coconut milk
1 cup vegetable broth, or 1 vegetable bouillon plus 1 cup water
1/4 teaspoon Cayenne pepper, optional
1 teaspoon sea salt, or to taste
2 tablespoons fresh cilantro leaves
1. Heat oil in a large saucepan on medium-high. Add onion, garlic and ginger.
2. Cook until onion is soft, about 3 minutes.
3. Stir in curry powder, paprika and thyme. Cook for 1 minute.
4. Stir in squash, coconut milk, vegetable broth.
5. Bring to boil, Cover and reduce to a simmer on low heat.
6. Cook for 15 minutes until squash cubes are tender but not mushy
We likely all grew up with cauliflower smothered with Velveeta cheese. I was never quite sure that I didn’t like the cheese best? As my taste buds have matured I was willing to give roasted cauliflower a chance. I also like Thai foods. Grand slam for this recipe. You can certainly adjust the amount of Thai red curry paste you like, but as is the recipe is not all that hot. Give it a try and stop looking at that whole cauliflower and thinking CHEESE!
Red Thai Roasted Cauliflower Steaks
1 whole cauliflower head
1 Tbsp red curry paste
2 Tbsp olive oil (plus a little extra to coat pan and for little pieces)
salt and pepper to taste
Preheat oven to 450 degrees F
Remove the leaves of the cauliflower and then wash
Place the whole cauliflower head on a cutting board, with the stalk of the cauliflower facing up; then slice with a large, sharp knife into about 1 1/2″ thick slice, aiming to get 4, but if it’s a small head, you’ll get about 3. It isn’t a perfect science. Expect small pieces to break off (save these).
Coat the bottom of a large cast iron skillet or sheet pan with a little olive oil
Place your “steaks” on the pan
Mix together the red curry paste, olive oil and a little salt and pepper (based on your preferences – I go heavier on the pepper and wait until I taste later to add salt).
Coat the cauliflower steaks on the side facing up (only) with the red Thai curry/oil mixture and then pop into the oven for 20 minutes.
Meanwhile, take the smaller pieces and put them into the bowl, add a drizzle of olive oil and a little salt and pepper.
After the 20 minutes, ip the “steaks” and add the small pieces
Roast for another 10-15 minutes or until soft in the middle and slightly charred. Enjoy!
Its not too late to do your Nw Years Eve shopping is it? Your guests would love these coconut curry mussels with fresh baguettes for dipping into the sauce. If you need a veggie dish, go for the steamed broccoli…
STEAMED MUSSELS IN A COCONUT CURRY BROTH
2.5 pounds mussels (I prefer Prince Edward Island mussels)
2 tablespoons unsalted butter
1 tablespoon olive oil
1 sweet onion, diced
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons red curry paste
1 (14-ounce) can full-fat coconut milk (lite version is fine too – just won’t be as rich)
1/4 cup low-sodium chicken (or seafood) stock
2 green onions, sliced
baguettes or bread for serving (or fries!)
Keep the mussels refrigerated until you’re ready to use. Once ready, place them in a large bowl of ice cold water. Scrub the outsides of the mussels and remove the string (or “beard”) by using a towel or paper towel to pull it out. Discard any mussels that have opened already. Keep the mussels in the ice water.
Better still, buy the frozen ones which are already cleaned..just add them in where required in the recipe.
Heat a large skillet or wok over medium heat and add the butter and olive oil. Once it’s melted, stir in the onions, garlic, salt and pepper. Stir and cook for 5 minutes, until slightly softened. Stir in the curry paste and continue to stir until it’s distributed throughout the entire pan of onions. Cook for 5 more minutes. Stir in the coconut milk and stock, stirring until it’s smooth. Bring the mixture to a simmer, stirring continuously. Reduce the heat to medium low. Add the mussels and toss. Cover the skillet and cook just until the mussels open, about 5 to 6 minutes. Garnish with the sliced green onions. Stir the mussels well so the broth makes it into the shells. Serve immediately with baguettes or thin fries.
While in Ontario we stopped at Coyles Country Emporium in Tillsonburg, Ontario. While browsing through the store I was intrigued about a product I had never seen – Savoury Favourites Chipotle Maple Pepper seasoning. Before I go any further, I am in no way being paid to promote this product.
Once back home, I realized that we had one strip of pork ribs in the freezer waiting to be used. We have always enjoyed the dry ribs at Boston Pizza but they don’t seem to carry them anymore. Eureka…I had bought the chipotle maple pepper! Why not give it a shot? I thawed the ribs and cut them apart into single bones, and placed them on their sides in a Pyrex baking dish.I dusted them with the Chipotle Maple Pepper and turned them over and dusted them again before placing them in my 250 degree F preheated oven. I cooked them for about one hour and then turned them for a second hour. Depending on the size of your ribs they should be done after two hours. Of course, I had to sample one to be sure…LOL. These are awesome! Using this product is so much easier than making up your own rub! I cant wait to try it on steaks on the BBQ tomorrow… we did and they were awesome!
The next evening I used the seasoning on tuna, equally awesome. Tonight I used on our hamburgers. This stuff is a must have in your pantry! They make three other flavours – original, mild curry and garlic. Did I mention they suggest using it on popcorn? Later tonight…
A cold night in the Yucatan calls for a nice warm curry! It was 24 degrees C…LOL. One of my favourite chefs, Stefano Faita of Montreal fame created this tasty dish AND its VEGAN for my friend, Jaromey!
Packed with protein and flavour, this vegetarian one pot curry is quick and easy. For a milder flavour, rinse quinoa before using.
2 tbsp. vegetable oil
1 small onion
1 clove garlic, chopped
1 tbsp. chopped ginger
1 tbsp. curry paste, or to taste
1 tbsp. garam masala, or to taste
2 cups vegetable stock or chicken stock
1 cup canned diced tomato
2 small to medium sweet potatoes, small dice
1 (14-ounce) can chick peas, rinsed and drained
Salt and freshly ground black pepper, to taste
2/3 cup quinoa
1 cup packed baby spinach
Juice of 1 lime
2 tbsp. chopped cilantro
Add vegetable oil to large saucepan or Dutch oven over medium heat. Add onion, garlic, ginger, curry paste and garam masala. Cook, stirring occasionally, until onions start to soften, about 3 to 5 minutes.
Increase heat to medium high. Add 1 1/2 cups vegetable stock, tomatoes, sweet potatoes, chickpeas, and salt and pepper. Bring to a boil. Reduce heat to simmer. Add quinoa. Stir. Cover and simmer for 20 to 25 minutes until sweet potatoes are tender, adding remaining 1/2 cup stock if curry looks too dry. OPTIONAL – Right before serving, stir in spinach. Let spinach wilt slightly. Finish with lime juice and fresh cilantro. Serve.
For more great recipes from Stefano, check out this CBC link to his TV show –