Posts Tagged‘Squash’

Beef and Butternut Panang Curry

by KitchenRebel on July 10, 2015

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There was fat juicy lemongrass, and cheap basil and squash at the market, and some beautifully marbled beef grassfed beef, so I made Beef and Butternut Panang Curry. Served with Ginger Fried Rice.

I love Thai food so much. And this was one of best Thai curries I’ve ever made. I’ll definitely have to post the recipe and share it so you can try it too.

 

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Caramelized Squash

by KitchenRebel on November 27, 2013

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This is my favourite, favourite way to have squash.

Use any kind of squash you like.  Toasting the squash until browned and caramelized gives it great texture and a delicious nutty flavour that enhances the sweetness of the squash.  No extra sugar needed!  (One of my pet peeves is adding sugar to vegetables.)

You can use as much or little butter as you like. I’ve made this by simply rubbing pan with butter and almost dry toasting the squash. But of course squash and butter are a marriage made in heaven.  So sometimes I splurge and use a spoonful or two of butter. Just be mindful of the fat content of the rest of your meal, and the rest of your day.

instructions

  1. Cook squash until tender. (steam or boil)
  2. Peel and cube cooked squash
  3. Heat 1 – 2 tablespoons of butter in pan, add cooked squash. DON’T move the squash around the pan, let it cook on medium high for 2 – 3 mins, until brown, then turn to brown the other side.

Green Chicken and Quinoa

by KitchenRebel on April 22, 2013

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I called this Green Chicken because I kept adding green ingredients. Leeks, asparagus, zucchini and peas. All from the farmer’s market this past weekend. All local and organic, so very green, green ingredients.

I succumbed to the quinoa (pronounced KEEN-wah) craze and tried out the wonder grain. High in protein and fiber. Soft and delicious. Like a cross between barley and rice, without tasting like ‘health food’. I have actually had quinoa several times before, in my opinion it is much tastier white rice alternative than brown rice.

This ‘new’ wonder grain is becoming increasingly popular. It is best to eat foods that are local and indigenous to your area. But more about this later. Back to Quinoa.  You cook it pretty much the same way as rice. Follow your package instructions. I cooked it in vegetable stock.  If you don’t have homemade stock use water, NEVER use store bought stock.

Green Chicken

1/2 cup leeks, sliced
1/2 cup white onions, sliced
1 cup asparagus
1 cup zucchini, chopped
1/2 cup peas
1 chicken breast, roasted, shredded
1 tsp smoked paprika
2-3 garlic cloves, crushed
1/2 tbls butter
2-3 tbls olive oil
salt and pepper

Directions

  1. In a large pan or wok, heat olive oil to medium high.
  2. Add onions and leeks, add butter, sauté for 3-4 mins till translucent
  3. Add garlic, asparagus, zucchini and peas, sauté for 2-3 mins till veg begin to soften slightly
  4. Add chicken, smoked paprika, salt and pepper, toss to mix through, sauté for 2-3 mins till cooked though.
  5. Serve with quinoa or rice.

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