Tag Archives | Squash

Vietnamese Braised Chicken with 5 Spice (Vegan? Try it with Winter Squash)

Braised Chicken with 5 spice

Isn’t one of the best things about traveling exploring the food that is so uniquely of that culture?

The different flavors, vegetables used in different ways, spices I’ve never heard of, food I’ve never seen. What can I say but amazing.

Well it is for me, but I’ve always been a little bit of a gourmand, aka piggy.

What can I say. I love food. LOVE it.

It seems a little strange to be thinking about Vietnamese dishes as I sit and look out the window. It’s currently snowing and -12 degrees C (Joshua is American, so that’s 11 F for all of you South of the border). And even though it is cold, it is stunningly beautiful. The tiniest snowflakes are falling with almost no wind by the thousands every millisecond. In Vietnam, the high today is 31 C/89 F. In a country that rarely experiences cold except in the far reaches of the north western parts of the country, the majority of vietnamese food is a little spicy and almost always hot, braised, in soup form or stewed. I don’t know about you, but if I lived in a country that rarely saw temperatures under 22 C/71 F, I think I’d choose to live off salads, not eating Beef Pho  (beef and noodle soup) for breakfast. But that’s just me.

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By on December 3, 2013 in Blog, Chicken, Dairy Free, Gluten Free, Low Carb, Main Ingredient, Recipes, Vegan, Vegetarian

Butternut Squash, Leek and Hazelnut Gratin

Butternut Squash Leek and Hazelnut Gratin (GF)Depending which camp you’re in, fall arriving is good news or bad news. Either way, Butternut Squash Gratin is good news! Very good news. Pair the whole cheesy mess with leeks and hazelnuts and you have magic! I chose to eat this for lunch one day with a salad and then had it for dinner as a side dish. It makes about 6 servings but it can definitely be made to serve a crowd if need be. For those Canadians out there, you might even want to add this to your Thanksgiving repertoire on Oct the 14th, 2013.

I never post that much when it comes to Thanksgiving dinner here at Beyond The Peel. But here are a few recipes I like for intimate Thanksgiving dinner.  This Sumac Cornish Game Hen recipe from Bon Appetit is delish and it’s become my go to fast and easy ‘turkey’. I like making game hens because they cook quickly and 1 feeds 2 people (which works our to be fairly inexpensive and the leftovers are not too much to handle). Because I’ve made this recipe several times I have a few changes I recommend. Only brine for 2 hours and cook the hens whole in the oven. Bake at 375 F for approx 20-25 minutes. Now that’s a fast ‘turkey’.

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By on October 7, 2013 in Blog, Gluten Free, Lunch, Main Ingredient, Side Dish, Squash, Vegetarian

Squash and Black Bean Tostados

One can never have too many healthy and easy dinner ideas. As you may also know, I love flexible dinner solutions and recipes. This one uses up some leftovers from previous meals, but the variations are almost endless.

I had made this delicious soup created by Joanne Eats Well with Others (but I added roasted squash to the mix) and had beans and squash leftover that I wanted to use up. Not that I mind. There’s a million and one things a person can do with those beans and squash and having them cooked and ready to go is a BIG bonus.

Don’t worry though, if you don’t like squash or black beans or you simply don’t have them on hand, you can make this recipe with just about anything. (See below for suggested options.) The version you see in the photo is made by simply warming up the squash and beans in a frying pan, adding a few spices…and magic happens. Delicious magic!

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By on February 3, 2013 in Appetizer, Black Beans, Blog, Gluten Free, Low Carb, Lunch, Main Course, Main Ingredient, Recipes, Squash, Vegan, Vegetarian

Kabocha Squash Gnocchi with Curried Fig Butter

Gnocchi often gets put up on a pedestal. It has a reputation for being finicky, precise, and time consuming. I’ve made traditional potato gnocchi before and it’s definitely a lot of work. Well, if something takes a lot of work, my sneaky little mind always goes to work thinking, “How can I still enjoy this food, but make it faster and taste better?”

Enter squash gnocchi.

It’s easier, faster, tastier, and more colorful than potato gnocchi and also allows for a much bigger margin of error. There is nothing worse than working on gnocchi for a couple of hours and then they fall apart once you cook them. It sucks (I know, I know, first world problem).

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By on January 14, 2012 in Blog, Main Course, Pasta, Recipes, Squash

Butternut Squash Ricotta Gnocchi

Looking through different recipes for gnocchi you’ll often see “homemade ricotta gnocchi in 20 minutes” or “ricotta gnocchi is so easy and fast to make.” Just let it be said that they are all liars. ALL! The only person to date that I have found who was very honest about the difficulties of gnocchi was Heidi Swanson from 101 Cookbooks. I first tried my hand at potato gnocchi following her directions years ago. I have not attempted it since.

I have heard all these rave reviews about how simple ricotta gnocchi is so I decided to give it a try. Maybe difficult is not the right word, maybe just ultra time consuming and fussy. You’ve been warned. However if you want to give gnocchi a try, this recipe, inspired by one from Martha Stewart’s website, was indeed delicious. The trick is to not put too much flour, just enough to be able to handle the dough, and loads – oodles – of patience and a big glass of vino to make it painless. This recipe makes a huge batch, but I figure if I’m going to fuss, I better make it worth my time.

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By on February 22, 2011 in Blog, Lunch, Main Course, Main Ingredient, Recipes, Squash, Vegetarian

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