Here is a fun idea for you. Next time you make stew for dinner make it special with squash. After a post-marathon fried food bender, I began looking in the fridge for fresh food with bright colors. I piled my cutting board full of carrots, mushrooms, parsnips, fingerling potatoes, celery, fresh herbs, tomatoes, beans, red onions, and kombucha squash. I began chopping vegetables, and throwing them into my new cast iron pot. I browned up some seitan and threw it in for good measure. I added enough broth to cover, secured the lid, set it to simmer, and watched The Simpsons. When my show was over, I noticed that I had left the squash out of the stew, so I cut it in half, seeded it, and roasted it in a 375 degree oven for about 25 minutes. In the meantime, I siphoned off the broth from the stew to make some rice in a different pot. This makes the stew extra thick and the rice rich and flavorful. To serve I placed a roasted squash bowl in the center of a plate, then spooned in some of my rice. I topped that with a heaping helping of my redemption stew and some aged parm.
3 comments:
Redeeeemption stew, its all I've ever had.
First of all, congrats on the marathon! Good job and great cause!
On the squash bowl, it looks wonderful. I have yet to try the squash as a bowl thing. But remember when we ate that kabocha squash at the Farm? Remember how freakin' good it was? I tried to re-create that at Thanksgiving, and um, it was just okay. It got a little dried out in the roasting, even though I coated generously with olive oil...:-(
BTW, how come your citrus head is so much bigger than Amy's?
mmm stew. I've got all my stew ingredients sitting in my fridge, glaring at me...
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