kidney bean curry

Kidney Bean Curry (a la Smitten Kitchen)

1/3 c. extra virgin olive oil

¼ c. grated or chopped fresh ginger, or ½ tbs. or so dried

1 onion, diced

1 plum tomato, diced (I used a 10 oz. can of diced tomatoes with chilies)

3 cloves garlic, minced

1 large green chili, minced (I used a red thai chili)

½ tsp. salt

1 tsp. ground cumin

1 tsp. ground coriander

½ tsp. ground cumin

½ tsp. turmeric

¼ tsp. cayenne

Pinch or two of ground cardamom

8 oz. can tomato sauce

3 15 oz. cans red kidney beans (2 drained, 1 undrained)

1 cup water

Chopped cilantro, for serving

Heat oil over medium heat.  Add ginger (if using fresh), onion, garlic, & chili, and cook for a minute or so.  Add the spices (including ginger, if using dried) and cook until fragrant, about one minute.  Stir in tomato sauce, cooking for 5 minutes.  Stir in beans, tomatoes, and water.  Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.  Serve over rice with cilantro (we put some Greek yogurt on top as well).

Source: Smitten Kitchen

butternut squash

The earth brought forth vegetation: plants yielding seed of every kind, and trees of every kind bearing fruit with the seed in it.  And God saw that it was good.

Genesis 1:12

I love eating squash in the fall.  My mom bakes acorn squash halves with butter and brown sugar and nutmeg in the little hollow, and I love love love them.  Recently I discovered butternut squash.  So beautiful and delicious!  How did I survive for so long without eating this scrumptious vegetable? 

Below is a recipe for a butternut squash salad I made earlier this week.  Joe suggested tossing the squash in a little of the dressing before roasting it, and I just may try that next time.  I also think that crumbled feta would be tasty on top.  Or bacon.  Note that the dressing recipe makes more than you need for the salad.  It stores well and tastes good on salads or as a marinade for chicken and fish. 

Roasted Butternut Squash Salad

Squash:

1 butternut squash, peeled, de-seeded & cubed

2 tbsp. olive oil

1 tbsp. lemon juice (or to taste)

1 tbsp. dried rosemary or thyme (I used thyme)

Salt and pepper, to taste

Emeril’s Simple Balsamic Vinaigrette

¼ cup balsamic vinegar

2 tsp. dark brown sugar

1 tablespoon chopped garlic

½ tsp. salt

½ tsp. freshly ground black pepper

¾ cup olive oil

Salad:

1 bag spinach

Chopped walnuts (toasted would be good, but I just threw them on)

Feta cheese crumbles, if desired

Preheat oven to 450̊ F.  Peel the squash and cut it into one inch cubes.  In a large bowl, toss squash with olive oil, lemon juice, rosemary or thyme, and salt and pepper.  Spray roasting pan with cooking spray and arrange squash on pan in a single layer.  Roast for 30-40 minutes, tossing three or four times during roasting, until squash reaches desired tenderness and browns around edges.

While squash is roasting beat all the dressing ingredients together.  When the squash is done, toss it with the spinach, walnuts, and however much dressing you like.  Crumble feta on top.  Enjoy!

Makes 2-4 servings.

Sources: Squash recipe adapted from Kalyn's Kitchen

              Dressing recipe from Emeril Lagasse via Food Network 

milk and honey

The basic necessities of human life 

     are water and fire and iron and salt 

   and wheat flour and milk and honey, 

  the blood of the grape and oil and clothing.

Ecclesiastes 39:26

OK, so this post is not about questions or theology.  It's about my other love--food.  I could make some theological connection, but frankly I'm too lazy right now.  Let's just say that cookies are a precious gift from God.  These ones contain four of the necessities listed above and a few more.  Please forgive my photography skills.  They don't do these yummy cookies justice.


Honey Bee Cookies


1/2 cup butter, softened
1/2 cup packed brown sugar (I used dark because it's what I had)
1/2 cup honey
1 cup all purpose flour
1/2 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
Chopped pecans or other nuts, if desired


Preheat oven to 375 degrees.  Mix butter, brown sugar and egg until well blended.  Add remaining ingredients.  Drop by teaspoonfuls or so onto a greased cookie sheet.  Sprinkle pecans on top, if desired. Bake for 7-10 minutes.


Source: Adapted from A Cozy Kitchen