My Version of Afghani Kaddo (Butternut Squash with Meat and Yogurt Sauce)

One of our favorite restaurants in Cambridge is Helmand particularly for their roasted pumpkin dish, kaddo.  I've been looking for a recipe to replicate that delicate balance of sweet pumpkin, savory meat and tomato sauce, and tangy yogurt sauce for years. I tried a recipe found online last year, but it came out way too sweet.  Knowing me, I probably didn't halve all the ingredients correctly since I doubt I had two sugar pumpkins, but it was also a pain to roast the pumpkin for 3 hours and baste it.  Have you ever basted roasted vegetables???  Anyway, even if I fixed the sugar issue, I wasn't up for that time commitment again.

Apparently there's a shortage of sugar pumpkins in New England this year because of Hurricane Irene, and our farmer warned us not to keep our squashes around too long because of this year's growing conditions.  With multiple butternut squashes sitting around my kitchen from our vegetable share, I decided to give a different kaddo recipe a try with butternut squash.

I'm happy to report that this recipe came out fabulously, and it was a lot easier and faster than the last recipe I tried.  Peeling went super fast with  my new carbon steel C-peeler, so now I don't look like I'm about to chop off my fingers when trying to break down winter squashes.  I didn't bother adding garlic or salt/pepper to the yogurt but instead just added it plain to the rest of the dish.

My Version of Afghani Kaddo (Roasted Butternut Squash with Meat and Yogurt Sauce)
adapted from Chowhound

One 2 to 2.5 pound sugar pumpkin or winter squash (such as butternut or acorn), peeled and cut into 2-inch chunks
4 tablespoons vegetable oil
1/4 cup sugar
1/2 teaspoon ground cinnamon

1 cup plain yogurt
2 cloves garlic, minced
2 medium onions, chopped
1 pound ground meat (I've made with beef or pork, but I think even ground chicken would work)
1 cup tomato sauce
1/2 cup water

1. Preheat over to 350 degrees Fahrenheit.
2. Heat 2 tablespoons oil in a large oven-proof skillet or dutch oven that will fit all the pumpkin/squash. Brown the pumpkin/squash pieces, turning frequently, until golden brown (about 5 minutes.)
3. Mix sugar and cinnamon, and sprinkle over pumpkin/squash. Cover with foil or pan cover. Bake for 30 minutes, or until tender.
4. While pumpkin/squash baking, make meat sauce: In a skillet, heat 2 tablespoons of oil and cook the onions until lightly browned. Add ground meat, garlic, and salt and pepper. Mix well and cook until meat is browned. Add tomato sauce and water, mix thoroughly and bring to a simmer, lower heat, and cook about 20 minutes until it cooks down to a thick sauce.
5. To serve: plate portion of the cooked pumpkin/squash, top with meat sauce and dollop of yogurt. 

Yields: 4 servings
Total Time: 45 minutes, all active

Vegetable Week Continues: Turnip and Turnip Green Risotto

What to do when you pick up your weekly veggie share and you get enormous turnips with even more enormous turnip greens?  Turnip risotto!

I made turnip risotto last year, but I can't seem to find the recipe anywhere.  I scoured the internet, and I found one on epicurious that looked pretty close to the one I remembered.  Too bad I didn't have any bacon!  Well, I had some frozen turkey bacon on hand, but I didn't think rendering fat from turkey bacon would be the same.

Most of the time I don't have arborio rice handy. Once I substituted brown rice, and the risotto took forever!  However, I do usually have some sushi rice on hand, and it seems to work just as well as arborio rice.  Long-grain white rice also works but take a bit longer.

I couldn't really add both of my enormous turnips to this recipe due to the volume of the turnip greens.  If I did, it would have been turnip and turnip greens with some rice garnish!  I'll have to find another recipe to use my other turnip in.  Any suggestions???

Turnip and Turnip Green Risotto
adapted from epicurious.com

2 tbsp olive oil
1 small onion, chopped
2 medium turnips or 1 large turnip, preferably with greens, cut turnips into 1/4-inch dice and chop steps (about 3/4 pound total)
5-6 cups chicken broth
1 1/2 cups Arborio or short-grain sushi rice
1 tbsp butter
parmesan cheese, grated (optional)

1. In a saucepan bring broth to a simmer and keep at a bare simmer. 
2. In a 3-quart heavy saucepan heat olive oil over medium heat. Add onion and stir for about 2 minutes. Then add turnips and turnip greens and stir from another 2 minutes.
3. Add rice to onion and turnip mixture and stir constantly for one minute. 
4. Stir in 1 cup of broth and cook, stirring constantly and keeping at a strong simmer, until absorbed. Continue simmering and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy-looking but still al dente, about 18 minutes total.
5. Remove from heat.  Add butter and stir until melted.
6. Garnish with parmesan cheese (optional)

Lentils with Broiled Eggplant

It's definitely the time in the CSA season when I am looking for some new ways to cook vegetables.  As much as I like vegetable stews and soups, I just wasn't in the mood for them tonight.  I had bookmarked a recipe from thekitchn.com a few weeks ago, and this week's vegetable share allowed me to try it out!

I've simplified some of the directions, but feel free to look at the original recipe.

Lentils with Broiled Eggplant
adapted from Yotam Ottolenghi's Plenty via thekitchn.com

2 medium eggplants
1 1/2 tbsp red wine vinegar
1 cup small dark lentils (such as Puy or Castelluccio), rinsed
3 small carrots, keep 1 whole and make 3/8-inch dice with the other two
3 celery stalks, keep 1 whole and make 3/8-inch dice with the other two
1 bay leaf
1 tsp dried thyme
1/2 white onion, chopped
3 tbsp olive oil
12 cherry tomatoes, halved
1 tsp dried parsley
1 tsp dried dill
2 tbsp sour cream or plain yogurt
salt and black pepper

1. Pierce the eggplants with a sharp knife in a few places. Put them on a foil-lined tray and place directly under a hot broiler for 20 minutes, turning at least once. The eggplants will deflate, and their skin should burn and break.
2. Remove the eggplants from the heat, and turn the oven down to 275°F.  Cut a slit down the center of the eggplants and scoop out the flesh into a colander. Leave to drain for at least 15 minutes.  Then add 1/2 tablespoon of vinegar and 1 tablespoon olive oil to the drained eggplant.
3. Mix chopped celery and carrots with 1 tablespoon of olive oil and season with salt and pepper.  Bake in oven for about 20 minutes until carrots just tender. 
4. Place the lentils in a medium saucepan with whole celery stalk and carrot, bay leaf, thyme and onion.  Cover with plenty of water and bring to the boil. Simmer on a low heat for up to 20 minutes, or until the lentils are tender.  Drain lentils and discard carrot, celery, and bay leaf. Transfer the lentils to a mixing bowl. Add 1 tablespoon of red wine vinegar, 2 tablespoons of the olive oil, and salt and pepper to the lentil mixture to taste. 
5. When cooked vegetables are done, mix them with the warm lentils, followed by parsley and dill. Taste and adjust the seasoning. Spoon the lentils onto serving plates. Pile some eggplant in the center of each portion and top it with a dollop of sour cream or yogurt.

Yields: 4 servings

Active and total time: about an hour

The Last of the Summer Vegetables: Veggie Enchiladas and Black Beans and Rice

We had a wonderful 4-day weekend in Buffalo, but I came home to a week's worth of vegetables from our CSA still to cook!  I searched the internet to figure out what I could make to consume the most number of vegetables.  Since my night classes have started again, I was hoping for a good casserole dish so that I could make something ahead of time and reheat for the rest of the week.

I ended up combining a few different enchilada recipes I found online. There are definitely easier and faster ways to make enchiladas, but my goal this week was purely consumption of maximum vegetables.  If you want to make this faster, you can use a canned enchilada sauce or a simpler enchilada sauce recipe.

Vegetable Enchiladas with Black Beans and Rice
adapted from epicurious, allrecipes, Mark Bittman's How to Cook Everything, and the back of a Goya can of black beans

Filling
1 tbsp butter
3 cups coarsely chopped zucchini and/or yellow crookneck squash
1 cup chopped onion
1 1/2 cups fresh corn kernels (about 2 ears) or frozen
1 4-ounce can diced mild green chilies
1/2 cup sour cream
1 cup ricotta cheese
2 cups shredded Monterey Jack cheese

Sauce
2 large fresh medium-hot dried chiles, cored, seeded, and minced
3 tbsps corn oil
2 large onions, chopped
4 cloves garlic, minced
2 pounds tomatoes, cored and chopped with their liquid (about 3 cups, can also use canned)
1 cup water or chicken broth
1 tbsp sugar
Salt and freshly ground black pepper
3 tbsps freshly squeezed lime juice

Black beans and rice
2 tbsps olive oil
1 green pepper, chopped
1 onion, chopped
2 cloves garlic, minced
1 15.5-ounce can of black beans (undrained)
1 tsp chile powder
1/2 tsp kosher salt
1 tsp oregano
3/4 cup water or chicken broth
cooked rice

10 six-inch corn tortillas

1. Preheat oven to 375°F.
2. Make filling.  Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add zucchini and onion and sauté until vegetables are just tender, about 4 minutes. Mix in corn, canned chilies.  Remove filling from heat into bowl.  Stir in sour cream, ricotta cheese, and 1 cup Monterey Jack cheese.  Set aside.
3. Make enchilada sauce.  Put oil in medium saucepan or deep skillet over medium-high heat.  When hot, add chiles, onions, and garlic.  Stir occasionally until onions soften, about 5 minutes.  Add tomatoes, sugar, water or chicken broth, salt, and pepper.  Cook for about 20 minutes.  Stir in lime juice.  Taste and adjust seasoning.  Puree in blender or food processor.
4. Make enchiladas. Heat a skillet over medium heat.  Warm each tortilla for about 15 seconds or until flexible. (Can also microwave each for about 30 seconds in a damp paper towel). Place about 1/4 cup of filling in each tortilla.  Roll up, and place seam side down in a 9x13 inch baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack.  Place pan into oven and cook for 30 to 40 minutes or until cheese begins browning.
5. Make black beans and rice. Heat oil in medium saucepan or skillet over medium heat.  Add onion, pepper, and garlic.  Cook until tender, about 5 minutes.  Stir in remaining ingredients and bring to a boil.  Reduce heat and simmer for 10 minutes.  Serve over rice.

Yields: 10 enchiladas
Total time: about 2 hours
Active time: about an hour

Crispy Fried Goodness: Egg Rolls!

I was craving some good, crispy egg rolls the other day, but I remember what a production making them was from watching my mom when I was little.  It was a lot easier to just watch someone make the egg rolls and then eat them!  However, since my mom wasn't here to make some for me and I didn't have any classes for a few weeks, I relished the opportunity to spend a few hours making egg rolls.

We have a deep fryer, but the husband (a.k.a. the person who has to clean up after my cooking escapades) requested that I just deep fry on the stove top instead. I agree that was easier for this recipe since the egg rolls fry up so quickly. I can't really see in the window of our deep fryer, and the egg rolls really do require frequent monitoring. It was pretty fun flipping them while they were floating in oil and seeing them get darker!

A few recipe notes:

• If you don't have a whole afternoon to prep and cook, I would recommend making the filling the day before. It's a lot of chopping!  
• The original recipe called for celery, but I didn't have any and didn't miss it.  
• My mom used to serve egg rolls with a vinegar sauce, but I opted for a 50-50 mix of water and soy sauce heated in the microwave.  
• If having a dinner party, I probably would use wonton wrappers and make mini egg rolls!

Chinese Egg Rolls
adapted from epicurious.com

2 tablespoons oyster sauce
1 tablespoon soy sauce
2 teaspoons Asian sesame oil
2 teaspoons sugar
1/2 teaspoon salt
About 4 cups peanut or vegetable oil
2 teaspoons finely chopped peeled fresh ginger
2 teaspoons finely chopped garlic
1 1/2 bunches scallions (about 10), white and pale green parts cut into 2-inch lengths, then cut lengthwise into very thin matchsticks (2 1/2 cups)
1 medium carrot, cut into very thin matchsticks (1 cup)
8 large fresh shiitake mushrooms, stems discarded and caps sliced 1/4 inch thick (3 cups)
1 lb medium shrimp in shell, peeled, deveined, and coarsely chopped
1/4 lb ground pork
1 (1-lb) package Asian egg roll or spring roll wrappers
1 large egg, lightly beaten

Make filling

1. Stir together oyster sauce, soy sauce, sesame oil, sugar, and salt in a small bowl until sugar and salt are dissolved.
2. Heat a dry 12-inch heavy skillet (not nonstick) over moderately high heat until hot but not smoking, then add 2 tablespoons peanut oil, swirling skillet to coat. 
3. Stir-fry ginger, garlic, and scallions until scallions are wilted, about 1 minute. 
4. Add carrots and mushrooms and stir-fry until vegetables are softened, 4 to 6 minutes. 
5. Push vegetables toward edge of skillet, then add shrimp and pork to center and stir-fry until shrimp are just cooked through, 3 to 5 minutes. 
6. Add oyster sauce mixture and stir together all ingredients in skillet until combined. 
7. Season with salt and transfer to a large shallow bowl. 
8. Cool, stirring occasionally, about 30 minutes.

Make egg rolls

1. Put 1 wrapper on a work surface, arranging wrapper with a corner nearest you and keeping remaining wrappers covered with plastic wrap. 
2. Spread a scant 1/4 cup filling horizontally across center of wrapper to form a 4-inch log. Fold bottom corner over filling, then fold in side corners. Brush top corner with egg and roll up wrapper tightly to enclose filling, sealing roll closed with top corner. Transfer roll, seam side down, to a paper-towel-lined baking sheet and loosely cover with plastic wrap. Make more egg rolls in same manner, transferring to baking sheet as formed (you may have some filling left over).
3. Heat 1 to 2 inches of peanut oil in a wide heavy pot (at least a 4-quart pot) until it registers 350°F on an instant thermometer
4. Fry 2 egg rolls (don't crowd pot), turning with a slotted spoon, until golden brown, 2 to 3 minutes. Transfer with slotted spoon to paper towel-lined colander and drain rolls upright 2 to 3 minutes.
5. Fry remaining egg rolls in batches, transferring to colander.
6. Serve immediately.

Yield: 12 to 14

Total time: About 2.5 to 3 hours

Cream of Zucchini Soup with Shrimp

So, most of my recent cooking has revolved around whatever vegetables we get in our weekly CSA box. The box has been an inspiration to try new recipes.  I've explored all types of squash, radishes, turnips, chard, and kale this summer.  I've found that soup is a wonderful way to use a mixture of the week's leftover vegetables.  Now that the weather is getting a little cooler, I believe veggie soup will be on our home menu more often!

This particular recipe from allrecipes.com uses a can of cream of mushroom soup.  I don't think the recipe really needs it, but I had a can in the pantry to throw into the pot.  Delicious with some seared shrimp!

Cream of Zucchini Soup with Shrimp
adapted from allrecipes.com
4 cups diced zucchini (about two medium squash)

• 1 cup diced carrots
• 1 cup diced onion
• 1 tbsp unsalted butter
• 1 tsp vegetable oil
• 8 medium shrimp, shelled
• 1 tablespoon all-purpose flour
• 1 3/4 cups milk
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 2 cups chicken broth
• 1/2 cup dry white wine
• 1/2 cup Greek yogurt

1. In a large stock pot saute zucchini, carrots and onion in butter, until done, approximately 20 minutes.
2. Heat oil in skillet over medium heat.  Sear shrimp, about one minute per side.  Remove from heat and set aside.
3. In a small mixing bowl combine flour and milk. Mix until smooth and then add to stock pot.
4. Cook soup until thickened and then puree with stick blender until smooth and creamy.
5. Add cream of mushroom soup, chicken broth, wine and yogurt. Simmer until heated through and then serve with shrimp on top.

Yield: 4-6 servings

Total time:  45 minutes, half active

Chive and Gruyere Popovers

Wow!  It's been too long since I've posted.  I am still cooking, but finding time to post has been challenging.  I have a bunch of recipes and pictures saved up, so hopefully I'll be able to post a bunch of them before classes start again.

I might have to change the name of this blog to The Perfect Popover as there are now more popover recipes than dumpling ones!  I didn't grow up eating popovers, so I'm not sure why I really wanted to start making them.  The name just makes them sound delicious.  Now I have a popover pan; I need to put it to good use.  I was disappointed with my last popover outing, but I decided to try my hand at popovers again.

This time, I used a basic recipe from Epicurious because one reviewer said her 10-year-old kid made them, and they were delicious.  I added the chives and cheese to make them a bit more interesting, and everything's better with cheese!  I saw that different popover recipes had different egg to flour ratios, so I made this recipe twice in the last two weeks.  My husband voted for the ratio in the source recipe based on his excellent tastetesting skills.

Any suggestions for more popover flavorings?  I think I have to make a bunch more popovers before that pan pays for itself!

Chive and Gruyere Popovers
based on a recipe from epicurious.com


1 tablespoons unsalted butter cut into 6 pieces
2 large eggs, lightly beaten, at room temperature
1 cup whole milk, at room temperature
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon sugar
1 tablespoon minced chives
1 ounce Gruyere cheese, shredded

1. Preheat the oven to 400° F for 20 minutes. Place 1 piece of butter in the bottom of each cup of a six-cup popover tin (or six 1/2-cup custard cups). Place the popover pan on a baking sheet.
2. In a smaller bowl, lightly whisk the eggs until they change color. Whisk in the milk.
3. In a medium bowl, whisk together the flour and salt until well blended. Gently whisk the egg mixture into the flour mixture until only small lumps are left, and set aside.
4. Place the popover tin and baking sheet in the oven for 4 minutes. At 3 minutes, give the batter a light whisk and add chives. 
5. Using an oven mitt, remove the hot tin from the oven and immediately divide the batter among the prepared cups. Evenly divide shredded cheese and sprinkle on top of each cup.  
6. Bake for 25 minutes without opening the oven door. Serve immediately.

Yield: 6 popovers

Total time: about an hour, half active