Archive for October, 2014

Spaghetti Squash

October 31, 2014

Preheat oven to 400 degrees.

Slice the squash in half and remove the seeds. Place in a baking dish face down with 1/2″ water in the preheated oven for about an hour.

Take them out and let them cool a bit. Use a fork to flake the ‘noodles’ out and use as you would regular pasta!

Braised Radishes

October 31, 2014

Part of the WTF CSA series. Delicious to make use of your radishes, but I wouldn’t buy radishes for this specific purpose.

Ingredients
2 bunches radishes, about 1 pound, trimmed of tops and roots
1 1/2 cups chicken stock
2 tablespoons butter, cut into bits
1 large shallot, thinly sliced
2 tablespoons sugar
1 tablespoon red wine vinegar
Salt and pepper

Directions
Place radishes in a skillet with stock, butter bits, shallots, sugar, vinegar, salt and pepper. Cover the pan and bring to a boil. Uncover the pan and reduce heat to medium. Cook radishes 10 to 12 minutes and if the stock has not cooked away, remove radishes and cook down to 1/2 cup, about 2 minutes.

From: http://www.foodnetwork.com/recipes/rachael-ray/braised-radishes-recipe.html

Lobstah

October 31, 2014

For those rare occasions when we cook lobster, here’s the preferred way! Buy lobster tails that are not frozen. Previously frozen is fine. Get the females and the ones with meat coming out of the tail – super tasty (says the local Costco fishmonger).

Preheat the oven to 375. If your lobsters are not defrosted in the fridge, put them in cold water for 30 min.

Use kitchen scissors to cut the top of the shell in half all the way to the tail. Crack the shell open so the meat is exposed. Separate the meat from the shell on the bottom so it lifts out easily once cooked.

Season with S+P and butter. I would also spray with a misto (EVOO) next time to make sure there are no dry edges that are missed with butter. Cook 12-18 minutes. They’re done when they’re not translucent anymore.

One of ours was pink and the other white – either way – they’re cooked! Serve with melted salted butter for dipping.

Photos and lots more to learn here: http://m.wikihow.com/Cook-Lobster-Tails

Butternut Coconut Curry Recipe

October 18, 2014
  • Prep: 35 min
    Cook time: 4 hours
    Makes 9 servings

    Ingredients

    1 small onion, chopped

    1 T EVOO

    1.5 t brown sugar

    1.2 t curry powder (or 4 T curry paste)

    1 garlic clove, minced

    1/2 t ground cinnamon

    1/4 t ground ginger

    1/8 t salt

    1 medium butternut squash (about 2.5 lbs), peeled and cubed

    1 cup chicken/veggie broth

    1 can coconut milk

    1/2 cup uncooked basmati rice, jasmine rice or quinoa (or cook separately)

    3 cooked, cubed chicken breasts

Directions

  1. In a large skillet, saute carrots and onion in oil until onion is tender. Add the brown sugar, curry, garlic, cinnamon, ginger and salt. Cook and stir 2 minutes longer.
  2. In a 3- or 4-qt. slow cooker, combine the butternut squash, broth, coconut milk, rice and carrot mixture. Cover and cook on low for 4-5 hours or until rice is tender.

Adapted from: http://www.tasteofhome.com/recipes/butternut-coconut-curry#ixzz3GX37wGql