Well, okay, patty pan squash rather...but you can imagine how the imagine takes off!
I found these beauties at the farmer's market a few weeks ago (back when I made this dish) and was so delighted that a) a stall was still open even after I got out of work and b) that they had this pile of these for about two dollars. I can't remember having ever actually cooked or eaten them before, but when my dad came to visit not too long ago he'd been telling me about this. So I was pretty pleased.
I decided that simple was the way to go, mostly because I wanted full on natural flavors. So I set about making a simple, baked squash dish and ended up making a bitchin', simple, baked squash dish.
INGREDIENTS
- patty pan squash (tops and bottoms cut off, then either chopped or sliced as you like) (i think i had six or seven?)
- onion, chopped
- one or two potatoes, chopped up
- plenty of garlic cloves, diced
- chopped up tomatoes (i had two small fresh ones, quite small, and then about half a can of diced)
- fresh basil
- olive oil, salt, pepper, seasonings in general
Throw all veg and basil in a baking dish. Drizzle with olive oil, season, stir about, get a bit of a coating but don't drown it. Praise yourself in advance. Bake in a three-fifty degree oven for about forty minutes, until everything is cooked through and hot and delicious.
Die of joy when eating, while realizing how healthy this is!
Seriously, how delicious does that look? We ate it hot and loved it, I ate some cold at work and loved it, I even mixed the last leftovers with some pasta and maybe mushrooms (which, sadly, I'd not had any available the night before) and adored it. God, I love squash.
Matt's arm, holding his massive Boy Dish of Curry.
Seriously. I've finally gotten down the spicy level down to a T and think it's all swimmingly delicious.
CAST OF CHARACTERS
please ignore the two handles of whiskey in the background. and the ashtray.
and yes, there are missing items.
this picture is just too funny to NOT post.
- (i had white, but have also used yellow and come on, play with it!) onion, chopped up
- as many cloves of garlic as your little heart desires, diced
- basil
- chicken breast, sliced into long thin bits
- mushrooms, sliced
- sweet potatoes, chopped (i peeled mine, do as you like)
- potatoes, chopped (i mostly peeled them, again, do as you like)
- garbanzo beans, one can, drained
- coconut milk, one can
- fish sauce
- toasted sesame oil
- red curry paste (mine was made from a powder blend i purchased at the spice house, then made with the fish sauce and a little water) - a few tbs, as desired for spiciness.
- pepper
- Trinidad-style lemon-garlic marinade seasoning (also from the spice house - it's a blend of lemon peel, garlic, cloves, ginger, and kosher salt according to the website. i am addicted to this and love love love it in just about everything, ever. god i love the spice house.)
- wide rice noodles
- about a cup of chicken broth
- the green bits of scallions, chopped roughly, for the top.
(note: you can also use mangoes, if desired, or replace the beans with butternut squash. rice instead of noodles or change out the broth, any of the veg, etc etc. who says it has to be chicken? i've made it with shrimp when i found some on sale frozen shrimps. do what you will.)
Throw the onion, garlic, and basil in a pan and stir with some oil and a bit of butter until softened a bit. Add chicken, season with pepper and the trinidad seasoning. Add a little sesame oil. Cook until tender and delicious, even if not totally cooked through. Add the curry paste and stir. I then add the broth, the coconut milk, and a few dashes of fish sauce. Stir, throw in veg, the beans, let cook.
Try not to eat the screen, but really, I understand if you forget and reach out to steal a bite.
Clearly, taste and season as you desire. More garlic? Less pepper? More salt? Whichever! Fresh ginger, sliced or grated, is also an amazing addition - put it in the start, with the onion and garlic.
You can mix the noodles and the curry together at the start or pour the curry over, then mix them for leftovers. There is no wrong way. Sprinkle the dish with the scallions, if you are using it. Then watch your roommates profess their undying love and make demands.
Ali, sprinkiling her food with scallion bits.
The whole thing, after prep, takes about half hour or so, it's terribly fast. And depending on how much you are hanging out, drinking, doing by yourself...the prep could take no time at all!
ENJOY. And let me know if this nets you any action.
NOM NOM NOM
I don't know about where you are, but here the fake summer (which did, truth be told, give us some crazy hot days) has turned into crisp chill and it's easy to see that fall is zooming in. It's typical Chicago in that it does what it wants, when it wants, and for all we know there are some more heated days coming.
At any rate, I'm excited for the chillier days - though not the winter, blargh. I'm also excited for when I am less broke although as far as that goes, I have no idea. So tonight (and, yes, last night as well) I made some crazy cheap dinner. Tuna Mac. But not just the standard Mac-n-Cheese plus can of tuna equals NOM kind. OH NO.
- box of mac-n-cheese (last night I had whole wheat! tonight was standard)
- the milk/butter or oil/soymilk or whatever-you-like things to make said mac-n-cheese
- can of tuna (in oil or water, either way is fine)
- some onion, chopped up
- a few cloves of garlic, diced up
- sliced mushrooms
- seasonings of your choice (basil, lemon pepper, a sprinkle of bridgeport seasoning)
While your mac-n-cheese is, you know, mac-n-cheesing it - cook the onions, garlic, and mushrooms in some butter or oil. Season. If you like, you can do what I did tonight and add in a little milk. Add with the tuna to the mac-n-cheese when it's finished. Devour!
I also added some salsa verde just for some light heat but that's me.
Honestly, it's so delicious. You can add whatever veg you like or even none at all, but I figure the more veg the better. All together, given my ability to sniff out values, this is like a two dollar dinner. Delicious!!
I am seriously addicted to bread pudding these days, it's insane. I've done a fair few different versions of it lately - including a croissant one from Nigella that started the madness. Now I am mostly just trying to perfect a basic one, but have been playing around with my own recipe plenty.
I did a bread pudding lately with some chocolate (and, had I not used unsweetened, maybe I would be willing to suggest it but no. though, you know, my friends still loved it). Luckily the flaws in it were only my thoughts and the fruit topping I made for it was sweet and delicious.
It's such a simple and homey dish, super comfy, and absolutely delicious. I have eaten some it straight from the dish, fridge door still open, hoping no one catches me. I have witnessed people eat half a baking dish in one sitting. I have eaten it before it is even cooked, just bits of soaked bread, before finally submitting to the logic of cooking it.
I am so in love with bread pudding.
DELICIOUS CRACK BREAD PUDDING
- bread, torn up, ideally a bit stale but really this is negotiable. I have used french bread and rolls and things. I intend to try it soon with challah, among other things. Maybe cinnamon raisin?- eggs (two or three, I'm of the more-is-better school of thought, but base this off the cream)
- heavy cream (one of the small cardboard containers, which is around a cup?)
- I often also throw in some milk, which is usually skim but that's just because that is what I have and anyway - all cream is awesome. Or whole milk. Don't constrain yourselves on my account.
- vanilla, a few tsps or to taste.
- sugar, not quite a cup - try a half cup and see- knob of butter - not half a stick.
I have also added a little honey or some brown sugar. Cinnamon was an amazing addition.
What you do is you chuck the cream and butter together and stir until mixed over a low heat. Turn off burner and whisk the eggs in, one at a time, fast and well so as to not end up with cooked egg. You may want to let the cream-butter cool a bit first to do this. Or you may be on a crunch and just need to whip the hell out of this.
Add sugar, vanilla, and milk if you realize you need more. Any other flavors or any less flavors is fine, as far as additives go (you happen to not like vanilla or be, like my poor friend, allergic? move along - get a different flavor). Whisk whisk whisk. Taste it, die of delight. Try to not drink straight from the pot.
Seriously. Do try.
Now, your torn up bread ought to be hanging about in a baking dish. Pour this custard-y mix over it and move them around so that each bit gets some. Let this sit for a bit until soaked and then eat a piece. A small one. Go ahead, you want to.
Put this in an oven at 350 and then cook for around thirty-five minutes. Check on it, you may want the top more or less browned. Let the dish chill out for a bit so as to a) let it really set (it gets a little bubbly straight from the oven) and b) not scald your mouth, you impatient thing.
ENJOY. Cold or warm, by itself or with a topping, however you like.
AMAZING FRUIT TOPPING
- fruit, fresh and sliced (I used pears and strawberries, respectively)
- butter (a little more than a tablespoon but you'll see)
- sugar, mostly to taste.
In a pot or even pan, on the stove, cook the fruit with the butter and then add sugar.This doesn't take terribly long and you'll know how soft you want your topping. I think I cooked mine for about fifteen minutes. It's insane.
To the pear, I added some mint.
To the strawberries, I ate it on everything ever.
Seriously, I am delighted with this. Hope you guys enjoy it!
Do you, my sweet friends, know what this is?
Yes. A delicious spinach pasta from the Asian Market (tm) that I go to (Thai Nam) up in the North Korean Area Of Chicago. And there is some chicken in it. Onion, garlic, perhaps - probably it's been a while - even some mushrooms. And that glorious thing on top? Is a fried egg. One where the yolk is still a bit runny.
AND I PUT THAT SHIT ON TOP.
The problem was, the flavor was not exactly awesome and I couldn't figure out where my misstep was. So I fried an egg and threw i on and lo and behold, a glorious mouth of food happened. What followed was my roommate and I putting eggs on everything to see how it went for a while.
We have no regrets.
OH MAN.
Okay, so, it has been an age since I've been here but I've managed to be insanely busy and largely computerless (and, for a time, gasless...oh god, those were dark times).
But I'm back! I am making a concrete plan to stay on top of things. Since I, you know, haven't. I haven't even had time to cook lately - with the exception of this caramel croissant pudding, a Nigella recipe that I altered ridiculously and was inhaled by my friends before it even could be photographed, and even that was about three weeks ago.
I'm actually exhausted even as I write this, but I assure you. I will return and shortly and with food.
I've made pot stickers before, but was really excited to see that the Daring Cooks challenge was -drumroll- pot stickers! This month's challenge was hosted by Jen from use real butter had pretty flexible requirements - really, the main thing was to make your own dough to form the wrappers. In all the time that I've made potstickers, I've never done this - I would buy wrappers at the grocery store and just have at. It's the same way I make ravioli, generally, as well.
I'm sort of all about the filling.This time, however, I settled myself into the idea and prepared to curse and then be delighted. I gathered up a soda bottle (switched, quickly, for a whiskey one) to use as a rolling pin and hopped to.
Given Recipe: (double this for the amount of filling, but easier to make it in 2 batches - or just halve the filling recipe)-
2 cups (250g) all-purpose flour- 1/2 cup (113g) warm water
- flour for work surface
Make the dough: In a large bowl mix flour with 1/4 cup of water and stir until water is absorbed. Continue adding water one teaspoon at a time and mixing thoroughly until dough pulls away from sides of bowl. We want a firm dough that is barely sticky to the touch.
And then: Knead the dough about twenty strokes then cover with a damp towel for 15 minutes. Take the dough and form a flattened dome. Cut into strips about 1 1/2 to 2 inches wide. Shape the strips into rounded long cylinders. On a floured surface, cut the strips into 3/4 inch pieces. Press palm down on each piece to form a flat circle (you can shape the corners in with your fingers). With a rolling pin, roll out a circular wrapper from each flat disc. Take care not to roll out too thin or the dumplings will break during cooking - about 1/16th inch. Leave the centers slightly thicker than the edges. Place a tablespoon of filling in the center of each wrapper and fold the dough in half, pleating the edges along one side. 
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Now. I had a pretty good time with the dough. I rolled it out in very small batches and then made a turkey filling.
- ground turkey
- brown sugar (a few spoons)
- diced onion
- diced garlic (a few cloves)
- sesame oil- honey (a drizzle or two, really)- soy sauce
- grated ginger
- cayenne pepper- sweet basil seeds
I cooked the garlic, onion, ginger, and basil seeds in a little butter, then added the ground turkey. A little salt, a little pepper, a drizzle of honey and the sesame oil and soy sauce (to taste). Cook through, add cayenne (if using) and taste. I love sesame oil, so I generally add more and have found that I usually end up with a little more sweetness than spice. It's delicious!
I spooned the filling into my wrappers, closed them up, and - despite a deep deep love of steaming these babies - tossed them in with a little butter and pan fried them.
My dipping sauce is honey, sesame oil, and soy sauce - given circumstances, I would add sweet rice wine to mix in, but I was out. At any rate. It was delicious. I'm planning on trying it again soon with a different type of filling (one that will have actual measurements, etc, sorry guys!) but I was pretty pleased with myself.
