Tag Archives: stove

Chocolate and White Wine for Dinner

In my pantry today:

  • 12 oz butternut squash, peeled and cubed
  • 1 15.5 oz can black beans
  • 1 tbsp grapeseed oil
  • 1/2 medium onion, diced
  • 2 large cloves garlic, sliced
  • 1/2 c sweet white wine
  • 1/2 tsp mustard seeds
  • 1 tsp cumin
  • 1 tsp coriander
  • 1/2 tsp unsweetened cocoa powder
  • 1/4 tsp turmeric
  • 1/4 tsp cayenne
  • dash asafoetida
  • 1-2 c cooked Basmati rice

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Sorry if you feel tricked after the title by now reading something about black beans and butternut squash… technically, I do not feel ethically bound to do more than reassure you that both things mentioned in the title of this post are in this meal. Stick with me though, sad faces — I will not disappoint!

P1110177 copyGrapeseed oil has a very nice, light nutty flavor that comes across a lot more chaste than extra virgin olive oil. Turn the stove onto ML and let the onions/garlic cook for about 10m, then reduce heat to L, add the mustard seeds and walk away for an hour. Ready and set out the rest of your ingredients, wash some dishes, tidy the downstairs bathroom… you know, normal weekend stuff.

When everything has paled in the pan, increase heat to M. Add all spices (except cocoa powder) when mustard seeds begin to crackle and mush everything together. Add a splash of water to create a friendly mash then add in the squash. Mix-toss that junk over M heat for a few minutes, scraping the pan and adding nominal splashes of water when needed. When you might need to add a second or third splash of water, go ahead and substitute that undrained can of beans and 1/2 c white wine (Sauvignon Blanc used). Mix in the cocoa, bring everything to a light boil then reduce heat to L, cover and leave for 30-60m (depending on how tender you like your squash). When you come back to see a more liquidy sauce than you’d expected, fear not! Smash some of the squash cubes and mix to thicken the sauce. Serve over Basmati rice for 4 spoons of spicy, sweet savoriness.

May I Curry Your Flavor?

In my pantry today:

  • 1 c leftover rotisserie chicken, chopped
  • 3/4 c tomato, chopped
  • 1/2 c fresh spinach
  • 1/4 small red onion
  • 2 cloves garlic
  • 1 tbsp ghee
  • 1/2 c vegetable broth
  • 1/4 c unsweetened almond milk
  • 2 tsp mustard seeds
  • 2 tsp hot curry powder
  • 1/2 tsp cayenne pepper
  • 1/2 tsp turmeric
  • dash asafoetida

P1100392Looking for — or didn’t know you were looking for — a spicy new sauce for pulled chicken or pork? Tailgate dishes becoming a little predictable? Don’t usually cotton to curries? Give this a try for more kick than curry.

Start onion and garlic in melted ghee on the L side of L for at least 20m. Sprinkle in the mustard seeds and increase heat to the M side of ML until crackling is heard. Add tomatoes, a dash of broth and cover 5-10m. Chop up your chicken and spinach, set aside. Return to the pan and crush those tomato bits with your spatula, adding the remainder of spices. Mix, mush and gently pummel everything before adding in the spinach. When it begins to wilt upon stir, add in the rest of your liquids, stir well, then add in the chicken. Do some more stirring well while it comes to a boil on M. When it does, cover the pan and turn heat back to the L side of L. Let sit and be heated together as one, then enjoy on a bun or over rice for 5 spoons of flavor.