Citrus Ginger Winter Squash with Green Curry Sauce

This post is for Grace over at Going Green. I've come away from this past year and a half of blogging with a lot of things. But the best thing by far has been the friendship with other blogging friends. A while back Grace asked me for a recipe for green curry, but then I got pregnant......and then I moved....twice....then I had a baby. It's been kind of a crazy year, and Grace has been more than patient. This recipe went over very well with my husband and I hope it was worth the wait.

For this recipe I marinated (read lots o' prep time) acorn squash in a zesty marinade of citrus, soy, and ginger and pan fried it (mostly because it's too hot to roast). Then I used the leftover marinade to make a creamy sauce. I bet pumpkin could be used to replace the acorn squash, and you could always toss in a protein such as tofu or tempeh but you might need to double the marinade. I served this over rice.

What you need:

1 acorn squash

3tbs soy sauce

3tbs oil divided

1tbs orange juice

1tbs plus 1tsp lemon juice divided

2tbs plus 1tsp brown sugar

3tsp minced ginger divided

1/4tsp-1/2tsp red pepper flakes

2 cloves of crushed garlic

3 heaping tsp green curry paste (more to taste)

1 can coconut milk

3tbs chopped cilantro

3tbs chopped basil

salt to taste

Cut the acorn squash in half and scoop out all the seeds and goopy stuff. Then carefully slice the squash.

In a large ziplock bag combine 2tbs oil, 3tbs soy sauce, 2tsp minced ginger, 1tbs orange juice, 1tbs lemon juice, 2 tbs brown sugar, and red pepper flakes. Squish the bag around a little to mix the marinade. Add the acorn squash, seal tightly and refrigerate for 2 or more hours.

After two hours take the squash out of the fridge. Heat the remaining tablespoon of oil in a large frying pan over medium heat. After getting the pan nice and hot lower the heat to a little below medium and add the squash plus four tablespoons of the marinade and 1tsp of ginger. DO NOT THROW OUT THE REMAINING MARINADE. You will be using that in the sauce. :) The squash is going to spit and sputter and possibly steam, and that's ok. You want all the sugars to start caramelizing, just don't burn it to a crisp. I cooked my squash for about 25 minutes. Ten minutes, then I flipped the squash, then ten minutes on the other side, then a final five minutes covered.

Turn off the burner and remove the squash and set it aside in a covered dish taking care to leave any liquid in the pan (we're about to get all fancy up in here).

Now we are going to deglaze the pan......mmhhmmm you heard what I said...someones been watching food network, and that someone is me. Add the rest of the marinade to the pan and heat over medium heat for a few minutes or until all the wonderful caramelized bits of goodness come off of the bottom of the pan.

Now add the curry paste, 1tsp sugar, 2 cloves of garlic and cook stirring frequently for two minutes.

Add the coconut milk and bring to a simmer. Simmer for ten minutes and stir in the basil and cilantro.

Remove from heat and add the last 1tsp of lemon juice and salt to taste (I added about 1/4tsp).

You have two options here, you can peel the acorn squash and plate it up that way spooning the sauce over the squash. Or you can do the pretty (ehem jerky) thing that I did and plate it all up with the peel on. Very aesthetically pleasing, but it forces those you are cooking for to peel the squash on their own.

Sweet n' Spicy Chili with Blackened Onions

My husband says this is the best chili ever. Not the best vegan chili, or the best soy free chili,

but the...

best...

chili.......

...ever

My two year old says, "Mama can I has some more chiwi please." (He's unbearably cute and loves his chili). My daughter says, "can I just have beans and rice"......she's not a chili fan. I don't know about best chili ever, but this is a darn good recipe and you can certainly add (or subtract) things to adjust to your personal tastes. It's also easy to make, vegan, and soy free (check your ingredients carefully), and I've fed it to carnivores with good results. I topped mine with avocado, crushed tortilla chips, and cilantro, and I really wish I'd snapped a picture beforehand because it is a lovely chili. I guess you'll just have to make it to find out for yourself. :)

What you'll need

1tbs oil

2 onions sliced

3 cups cooked (seasoned to your liking) black beans

1 28oz can of baked beans

1/2 cup soy free BBQ sauce

1 package of Field Roast Mexican chipotle sausage crumbled

2tbs plus 1tsp chili powder (divided)

1/4 tsp salt plus more to taste (optional)

cayenne, jalapenos, or other spices to taste

Heat the oil in a cast iron skillet over medium high heat. Add the onions 1/4tsp of salt and 1tsp of the chili powder. Cook for 10-20 minutes stirring occasionally until desired doneness. I like them almost burnt, but you could lower the heat and go for a more caramelized (browning) effect. Now add the onions to a large pot and stir in the rest of the ingredients. Heat through. It's that simple. Add whatever toppings you like.

What are your favorite chili toppings?

Kind of a Jerk Tacos: Spiced Sweet Potatoes, Black Beans, and Jerk Sauce

Because I didn't have all the ingredients that normally go into a jerk sauce these are only "kind of a jerk" tacos. Grilled sweet potatoes, seasoned black beans, jerk sauce and lettuce tossed with some chopped up cilantro and a little lime juice* make up these tacos. Feel free to add avocados, onions, cheese or cheeze and to replace the lettuce with slaw if you're feeling really ambitious.

This dish was inspired by a trip to Taco Mamacita on a recent vacation. Their taco uses fried plantains, a mango salsa, and flour tortillas and was delicious. I prefer the crunch and lighter flavor that corn tortillas bring to the dish. I've also omitted the mango salsa because I am not a chef in a restaurant, I'm a mom of three and have to fit all my dinner prep in between things like nursing babies and cleaning poop off of the walls (don't ask).......

oookay then....

All good and hungry? Let's start on that recipe.

This is actually pretty easy to make if you already have seasoned black beans in your freezer like I do. If not, then I think you could heat up a can with some garlic, cumin and chili powder and get a similar effect. Long term though I really think everyone should have some seasoned black beans in their freezer, they are great for so many things, nachos, soups, tacos, black bean burgers. This recipe could be further simplified by using premade taco shells. Garden of Eatin' is a good brand for taco shells. :)

What you need:

Seasoned black beans (about 2 cups)

jerk sauce (I had no rum and baby sparkles doesn't like it when I eat chili so I omitted those and still had a yummy sauce)

Taco shells (I made my own out of corn tortillas)

2 cups chopped lettuce tossed with 2 tablespoons chopped cilantro and lime juice to taste

3 large peeled and sliced sweet potatoes

1tbs olive oil

1 tsp salt

1/4 tsp pepper

2 tsp chili powder

1 tsp paprika

dash of cayenne

Large Ziplock freezer bag

Add the olive oil and spices to a large Ziplock bag and add the sweet potatoes. Close and shake until sweet potatoes are evenly coated with spices. Grill (or pan fry..mmmmm) until cooked throughout, flipping once. Take care when adding sweet potatoes to the grill to not inhale the spices like someone I know who shall remain nameless (**cough**) . Assemble the tacos as desired.

The hubster and I ate these with the works, I omitted the jerk sauce for the kids. These were the best dang vegan tacos I've ever made. They hit all the right notes for me, the crunch of the shells the sweet spicy contrast of the sweet potatoes and the jerk sauce. Definitely a winner.

*Big thanks to my friend Kelli who suggested adding cilantro and lime to the taco lettuce, it really gives it a pop.

Vegetarian Cinco de Mayo

Cinco de Mayo is a big deal in our house. Any occasion that permits me to eat Mexican food is a big deal, so Cinco de Mayo, Tuesdays, and every third Sunday or so rank pretty high on my list of good days.

Originally I was to be spending tomorrow evening at an appreciation dinner. Due to sick contagious kiddos I will instead be spending tomorrow night at home, much to my husbands delight. Unfortunately I had nothing planned out, but a plethera of old recipes to choose from, so I think we will be ok.

Vegetarian or vegan burritos

Vegetarian tortilla soup, with spicy unmeatballs

Oh my! I almost forgot about this dish, it was so tasty! I can't believe I haven't made it since.

Vegetarian bean and potato tacos

These are so simple it's ridiculous, even my super A.D.D sleep deprived self can make them.

Avocado and black bean tacos

These are very tasty, and another great taco for hot days. Great for avocado lovers, and well received by those who have tried them.

Drunken Veggie Fajitas

After having some fajitas in California with just a hint of tequila in them I couldn't resist but try them out on my own. You could most certainly omit this ingredient if you like.

Pumpkin and black bean enchiladas

This enchilada sauce is super simple and (check your ingredients) gluten and soy free! Winning! You could use it as a substitute for any enchilada recipe you like.

Looking at this I am thinking I will be making ALL of these in my near future....perhaps I shouldn't blog while hungry.

Other ideas....

Nachos - This is another really simple idea, use beans you've made or if you must use canned check out Amy's brand organic refried beans. Let family members add their favorite toppings, jalapeños, avocados, olives, diced onion, grilled veggies....you get the idea. You can make it as simple or elaborate as you like.

Seven layer bean dip....or seven layer bean dip casserole Once again, you can totally customize this to suit your families needs.

Tamales! If you have access to tamales go for it. Be they from your freezer, your favorite restaurant, or your local farmers market (If this is the case I don't wan to hear about it, I'm so jealous you don't even know). Serve with beans and rice.

...No fooling.....I seriously just took a break to make some chips and dip....alright...I'm settled again...

Mexican "pizza"

You can easily make your own Mexican pizza in the toaster oven. Brush a corn tortilla with olive oil and toast until crispy. Add toppings such as refried beans, salsa, cheeze, cheese, and olives. Heat again until warmed through. Add more toppings such as chopped tomatoes, lettuce, onion, jalapeños...etc. This has always been a favorite in our house, it's quick, easy, and an excellent meal on a hot day as it doesn't require the use of an oven.

Now that I've made the decision that much harder for myself, I'd love to know what you are planning on making.

To my readers

Dear neglectarinos,


My poor blog, my poor readers. You all deserve a big apology, sprinkled liberally with some explanation (and a smidgen of excuses). I've been pretty absent ever since the start of this pregnancy, and I'm grateful beyond words for those of you who have continued to stop by and read my recipes. Thank you so much.


When I started this blog I was unsure of what I wanted to do with it, and where I wanted to go. I can tell you the sirens call of advertising and racking up readers has tempted me more than once. Neither of those are bad things, but I felt I should have an idea of where I was going before I started on that road. I think I mentioned that in my early blog days I was contacted by a website that wanted me to do an online vegetarian cooking show. I am not what you would call 'camera friendly'. I sweat and shake profusely when forced to talk in front of people, even in casual settings. If you are lucky I would make it off camera before vomiting......that would be a lot of luck. As much as "girl who makes a curry then vomits" would be a youtube hit I'm sure, I just didn't think I was ready for that kind of fame. Before coming to any conclusion on the matter one way or another, I deleted the email on accident......sigh.


The point of that confession being this, as much as having a cool company to back me in advertising, or the fame that would come with being "that vegetarian girl that vomits while cooking", what really warms my heart, and what makes me feel like I've accomplished something is hearing from you! When I hear that a child has tried a new veggie as a result of my blog, or that someone has made and liked one of my recipes or discovered a love for a meal without meat I'm overjoyed. That's why I will continue on with my blog, sporadic as it may be.


I'm not sure if I've complained about it on here or not yet, but we've been busy. After being away from home for quite a while we came back to pick up the pieces from stormageddon 2011. Our losses were nowhere near as much as some of our neighboring towns in the recent storms, and my heart goes out to those who lost their homes and their family members. We did however loose part of our chimney, a little of our fence, and our ENTIRE fridge and freezer contents. Anyone with children with allergies knows you need freezer meals, especially with a new little one on the way. So I have been busy in the kitchen restocking our freezer, and hoping, and praying that we don't lose power again before baby number three makes it's appearance. Meanwhile my two big kids are fighting off a stomach flu, and pneumonia/sinusitis, I fully expect them to trade illnesses by the end of the week. In short, I've been cooking, but not uploading photos, or properly documenting, and I don't expect to have any consistent blog routine set up again anytime soon as there are more pressing matters at hand.


I'd like to once again thank all of you. I have plenty of old recipes I'd like to invite you to try out, as well as the lovely ladies over on the right somewhere who have their own blogs that they post on quite a bit more frequently than I do. I'd also like to say that I'm working through about 600 emails in my inbox right now, I'm working on those as well. I do plan to continue when time allows. Baby sparkles is due May 25th, and you may see me once or twice before then, most certainly once in a while after that.

Sincerely,
Mama

Creamy Garlicky Asparagus Soup

No picture tonight, but I wanted to get this recipe up before Easter because I think it would make a super yummy addition to any Easter dinner. This soup was souper (hehehe) flavorful, and other than that, what sets it apart from other asparagus soups? For one it's vegan, and two it pairs really well with homemade croutons or garlic rubbed crostini. I think next time I make it, I may prepare it like french onion soup with the big hunk o' crusty bread on top. Usually I would have used olive oil, but I bought some soy free Earth Balance to use for baked goods, so I decided to use some in this soup.

What you need

1 bunch asparagus washed and trimmed

1 peeled baked potato

2 tbs butter, "butter", or olive oil

1 diced onion

3 cloves chopped garlic

1/2 tsp salt

1/2 tsp pepper

3 cups veggie broth (I used low sodium)

1 can unsweetened coconut milk

Fill a pot with water and bring to a boil. Add trimmed asparagus and boil until tender. Mine took about 6 minutes.

Drain and set aside.

In the now empty pot melt two tablespoons of "butter" or olive oil over medium low heat and add the diced onion, salt, and pepper. Cook until translucent. Add the garlic and cook one to two minutes more, taking care not to burn.

Remove from heat.

Place asparagus, potato, and onion mixture into your food processor and blend until smooth slowly adding veggie broth.

Pour into a pot and stir in coconut milk, salt, and pepper to taste. Heat through and serve along side crusty bread.

I'm an asparagus purest. I usually like it grilled, or sauteed with light flavors like butter and lemon. I was truly worried that I wouldn't do the asparagus justice and would regret pureeing the daylights out of it. However, I really enjoyed this dish, and so did the hubster and kiddos. I will be making it again.

What's on your menu this Easter?

Drunken Veggie Fajitas

Here you can see that I used mostly sweet potatoes and onions for these fajitas. Also pictured; refried black beans, smashed avocado, and the fact that I still don't know how to work a camera in a way that results in aesthetically pleasing food.....a fact that I'm not all too concerned about to be honest.

These veggies came out very flavorful, a lot of tang from the lime, some sweetness, a little heat from the cayenne, and a bite of tequila. The marinade makes quite a bit because I had to add more lime juice and tequila after a rather unfortunate kitchen catastrophe...you will understand when you get to that part of the recipe. Still it came out rather good in my opinion. The only thing I would change is to maybe add a clove of garlic next time. Served with some corn tortillas (you can use flour if you like), black beans, Spanish rice, mashed up avocado, and some lime and cilantro sour cream this was a complete and super tasty meal that was thoroughly enjoyed.

Fajita Marinade

What you need

3/4 cups lime juice

4 tbs tequila

1 tbs bruised cilantro (press the cilantro with the back of a spoon to bruise and infuse cilantroy goodness into the marinade)

1/4 tsp salt

1/4 tsp cayenne

1/4 tsp black pepper

1/2 tsp liquid smoke

1 tbs brown sugar

more salt and cayenne to taste

What to do

Whisk together all ingredients and pour over veggies. Stir to coat. Refrigerate 1-2 hours. Using a slotted spoon transfer veggies from container to grill or frying pan and cook until done. Add salt and cayenne to taste a few minutes before veggies are fully cooked.

What I did

Whisk together all ingredients except 1/4 cup of lime juice and 1 tbs tequila. Pour over veggies in a sealable* but non airtight container you friggen idiot. Proceed to shake, and turn container upside down.....aaaaahhhhnd panic a little as you watch your marinade run all over the counter. Collect yourself, add an extra 1/4 cup lime juice and an extra tablespoon of tequila. Breath.....it's going to be ok.....dinner will be super tasty anyway.

I'm not going to tell anyone what they should or shouldn't do here, but I'm going to strongly recommend you try this recipe out by following the first of the two examples.

*Why isn't that in the dictionary? It should totally be a word, I know what it means...I should add it. Also on my list 'cilantroy', both are pretty high priority to be scrabble valid words if you ask me.

P.S. I missed you. :)

P.P.S. Formal apology, hormonal ranting, and gushy complimenting to follow.