Roasted cauliflower and butternut squash, with black beans, garlic, chipotle, cumin and cream & cheddar cheese. It strarted out sounding so healthy…
The tomato rassam was not as good as hoped. Pepper rassam is a personal favorite, but the pungency and spice turn off most others; it was hoped this would be similar to those shared in restaurants, which were not disliked. They likely tone down the tamarind further and probably add more sugar. With a little, ahem, tamarind chutney it went down reasonably well, though the tempering was largely lost outside of a few random chompings on a cumin seed. The concept of a lemon sized piece of tamarind also may be lost on me, as this is far darker than the drink in pictures at the source.
Sage, chipotle, salt, a little cinnamon, salt, garlic powder and water for dilution. Children wanted normal ravioli… Sideo of shredded carrot, celery, and chives tossed in tuscan herb olive oil and pomegranate balsamatic.
An attempt to cook in sauce: Fine, but better to cook, first in water, then warm in sauce. Much better result with the noodle.
- 1 Butternut squash, peeled and chopped
- 1 leek, sliced
- 6c broth
- 1.5c white wine
- 2t salt
- 1.5t tarragon
- 1t cumin
- 2t lemon juice
- cayenne to taste
- honey as needed
- red lentils
- mushrooms, diced
- 2T soy sauce
- 1/2t liquid smoke
- 1tsesame oil
mix soy, smoke and sesame oil, toss mushrooms in and marinate. Saute leek and squash until softened. Add everything up to the mushrooms and simmer for 20. Cook up lentils, al dente. Blend the squash into a slurry, add lentils.
Serve and top with a swirl of sriracha, sour cream, croutons and the mushrooms.
This is a very easy stew to make: Put ingredients in pot – and cook! There aren’t many dishes much easier than that – especially so for such an absolutely outstanding stew: Very rich and satisfying, creamy with a nice balance of sweet and savory and spice — indulgent, really, like slurping down a bowl of slightly less concentrated and veggie diluted Thai peanut sauce.
Green pepper was omitted, a butternut and ginger were added. Many recipes call for the addition of shredded greens which would give the otherwise very smooth soup a little texture and greens deliciousness. Sometimes also served with rice or fufu — not manioc: Never, never use cassava/manioc.
This was largely pulled from diningforwomen.org, and the coconut rice and skewers were tried, too. The rice was interesting, but didn’t quite cook through even after an hour – probably not a re-doer, but maybe under the right circumstances… The marinade on the skewers was very tasty and would also go nicely on grilled fruit or as the backbone of a sauce. DFW_June2013_RecipesCuisine
I know few truths – the closest I’ve found is that claims to a simple truth are a fool’s, and even those with the widest eyes see only a small fraction of a vast reality. ~Ferrar
A layered noodle dish that was still more of a feeling than a fully developed idea by the time it was conspired, understandably near exiling it to leek soufle status as it languished in the thoughts over numerous weeks.
Thus, the strata were lain quite possibly, sub-optimally – the band of mushroom likely best suited, centrally.
It was initially imagined as a proxy, for tomato in straight-forward substitution on lasagna, then morphed further with thoughts of bean curd replacements – except those are not remembered favorably.
Thoughts for substituting ricotta eventually fell to consideration for items that might reduce the slippage of the the noodles — thoughts to the sort of things that would hold up well under heat and retain some texture.
Kale has been lurking around, a lot, and seemed like a decent match for the criteria, and mushrooms seemed like a nice match with the sauce — though, sauteed dry, of course.
It turned out really nicely.
The sauce and mushrooms were done ahead of time, or this would probably be too much hassle for an evening meal: Many squash were roasted and ideas for use led to pureeing some down for a sauce.
A very simple sauce: The squash, salt, a pinch of cumin,, shake cayenne, sage, and some water to thin it out a bit.
Shrooms were done in advance, though with the intention of putting it together that night: Chopped mushrooms, olive oil, balsamic and garlic — sauteed down until reasonably dry.
Cheeses used: Havarti and smoked gouda — both shredded and combined — and slices of fresh mozzzerella.
The noodle was a basic noodle: Semolina, egg, water, oil, salt. Rolled to 7 and cut around the base of the casserole to form a circle (like, 2/3’s of a circle from one cut, an the rest from a second part of the noodle).
Assembled in the dish, as so:
- shredded havarti/smoked gouda
- sauce + all of the mushrooms
- sauce, mozzarella & chopped kale
- Sauce, mozzarella & chopped kale
- Sauce & a lot of chopped kale
- Sauce, kale, topped with the rest of the havarti & smoked gouda.
baked at 350 for 40.