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serindeI remain overpressed with squash, and there's another box staring down the tunnel at me next week, so it behooved me to stir my stumps a bit. I'm kinda bored with roasting, though, so I was still looking for new and exciting options. I must tell you, I'm getting a lot of mileage out of Smitten Kitchen; the stuff there is generally good and -- bless her -- organized by vegetable. This recipe calls for being served over couscous, which I do have, but I don't feel like I need a starch whomp, so I ain't botherin'.
1. Start eviscerating a sugar pumpkin from its rind. OH RIGHT THIS IS WHY ROASTING THE SQUASH IS POPULAR. (The recipe calls for butternut, but let's be honest, most of the winter squashes are created equal.) After some cursing and wasteage, cut the flesh into chunks.
2. Chop a smallish onion and a few cloves of garlic.
3. Melt a tbsp. of butter and one of olive oil in the Dutch oven.
4. Get distracted by a naughty, naughty man on the phone.
5. Return to the kitchen. Oh dear. It is now a browned butter Moroccan stew. I am sure the Berbers had this problem sometimes. Sort of.
6. Skim the worst of the browned particulate matter off, then throw in the onions & garlic. Add some cumin, salt, pepper, and a cinnamon stick. Let that go for a bit.
7. Recipe calls for potato. There is no potato, but there is a sweet potato. We're all tubers here, amirite? Peel it and cut it into large dice.
8. Add the squash & potato to the pot, stir to coat with the spices, let it go a few minutes.
9. Add about 2c. chicken broth and a can of diced tomatoes.
10. Prepare to open the can of chickpeas. Watch in annoyance as the pull tab pulls without doing anything to the can itself.
11. Attack the chickpea can with a regular can opener. Well, that didn't work at all. Fortunately, we are equal to this task; call in the Swiss Army (or in this household, the Leatherman). THANK YOU.
12. Add drained chickpeas to pot, for fuck's sake.
13. Take the real saffron from the locked treasure vault, add three threads.
14. Bring the pot to a boil; turn down to simmer, cover, and let go until the hard things are soft (aheheh).
15. OM NOM NOM
Results: Very fragrant and pleasant. One is meant to serve these with preserved lemons; and in the holiday season I had actually gotten an Imperial ass-ton of Meyer lemons, some of which were earmarked for experimenting thus, particularly after having read![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
caelfinn's article on same, but I never got the round tuit. Bah. Making do with plain yogurt.
There is one reason to serve over couscous, which is that it gives the broth something to soak into, but it's certainly not necessary.
1. Start eviscerating a sugar pumpkin from its rind. OH RIGHT THIS IS WHY ROASTING THE SQUASH IS POPULAR. (The recipe calls for butternut, but let's be honest, most of the winter squashes are created equal.) After some cursing and wasteage, cut the flesh into chunks.
2. Chop a smallish onion and a few cloves of garlic.
3. Melt a tbsp. of butter and one of olive oil in the Dutch oven.
4. Get distracted by a naughty, naughty man on the phone.
5. Return to the kitchen. Oh dear. It is now a browned butter Moroccan stew. I am sure the Berbers had this problem sometimes. Sort of.
6. Skim the worst of the browned particulate matter off, then throw in the onions & garlic. Add some cumin, salt, pepper, and a cinnamon stick. Let that go for a bit.
7. Recipe calls for potato. There is no potato, but there is a sweet potato. We're all tubers here, amirite? Peel it and cut it into large dice.
8. Add the squash & potato to the pot, stir to coat with the spices, let it go a few minutes.
9. Add about 2c. chicken broth and a can of diced tomatoes.
10. Prepare to open the can of chickpeas. Watch in annoyance as the pull tab pulls without doing anything to the can itself.
11. Attack the chickpea can with a regular can opener. Well, that didn't work at all. Fortunately, we are equal to this task; call in the Swiss Army (or in this household, the Leatherman). THANK YOU.
12. Add drained chickpeas to pot, for fuck's sake.
13. Take the real saffron from the locked treasure vault, add three threads.
14. Bring the pot to a boil; turn down to simmer, cover, and let go until the hard things are soft (aheheh).
15. OM NOM NOM
Results: Very fragrant and pleasant. One is meant to serve these with preserved lemons; and in the holiday season I had actually gotten an Imperial ass-ton of Meyer lemons, some of which were earmarked for experimenting thus, particularly after having read
caelfinn's article on same, but I never got the round tuit. Bah. Making do with plain yogurt.There is one reason to serve over couscous, which is that it gives the broth something to soak into, but it's certainly not necessary.
