This is a great fall flavor, and fantastic for colder evenings. Although we had used butternut squash, others can be used. The heat of the dish can also be varied, depending on how many jalapenos are added. The coconut milk gives it a creamy warming texture.
Butternut Squash Thai Curry
Adapted from: Love and Olive Oil Blog
2 tbsp olive oil
1 large onion, chopped
2 medium butternut squash; peeled, seeded, cut into 1/2 in pieces
1 cup veggie broth
1 cup water
1 jalapeno, chopped
4 garlic cloves, chopped
1 (12 oz) can of coconut milk (light or regular)
juice of 1 lime
12 oz Asian noodles (or Udon noodles)
1/4 cup cilantro, chopped
1 tbsp curry powder
1 tsp cinnamon
salt to taste
Heat oil on a large skillet over medium heat. Add onions garlic and jalapeno, saute for 5 minutes; until onion is translucent. Add squash, and saute for another 5 minutes. Add broth, bring to boil. Cover and cook until squash is tender. Stir in coconut milk, water, lime juice, curry powder, cinnamon and salt. Simmer uncovered until squash is tender and liquid has reduced (5 minutes).
Meanwhile, cook noodles in a large pot, until tender. Drain noodles, rinse with cold water, and return to pot. Then add squash mixture to noodles. Toss to blend, divide into bowls and sprinkle with cilantro.
Posted in asian noodles, cilantro, coconut milk, curry, lime, noodles, onion, squash
Tagged butternut squash, cilantro, cinnamon, coconut milk, cold evenings, curry, garlic, jalapenos, lime, onion, squash, thai, Udon Noodles
As I have mentioned, I love salads. Easy salads that take less than 30 minute to throw together and they can be a meal. Growing up, my mom used to make a chinese cabbage salad, which included Ramen noodles as an extra crunch- and I loved it! So when I saw this recipe from Mark Bittman’s The Food Matters Cookbook, I definitely wanted to try it to see this salad satisfied my love for the crunchy cabbage salad. Simililar ingredients, but there are some fun additions. I did change it just a bit, more of some stuff, less of others- but it is crunchy and refreshing. My favorite was putting the sesame seeds on it!
Cabbage Thai Salad
Adapted from The Food Matters Cookbook
Juice of 2 limes
1/4 cup vegetable oil
2 tbsp soy sauce
1 fresh hot red chile, minced
1 carrot, chopped
1 red pepper, chopped
1 Chinese cabbage, chopped
2 handfuls of snow peas, chopped
5-7 radishes, chopped
1 handful of cashews
salt and pepper to taste
1/4 cup of sesame seeds
8 leaves of fresh basil, chopped
6 leaves of fresh mint, chopped
Mix all of these ingredients in a large bowl. Toss, and refrigerate until ready to serve. Although, this can get a big soggy, so it’s better to eat it right away.
Posted in basil, cabbage, carrot, cashews, Herbs, lime, mint, Nuts, radish, red pepper, salad, sesame seeds, snow peas, Thai, Veggies
Tagged basil, carrot, cashew, chinese cabbage, crunchy, dinner ideas, lime, Mark Bittman, mint, radish, red chile, salad, sesame seeds, snow peas, soy sauce, thai, The Food Matters Cookbook