Butterkin and Butternut Curry

Pumpkin curry

What you Need :


  • 1 onion – small dice
  • 2 large carrots – peeled, small dice
  • 3 cloves garlic – minced
  • 1 t. ginger – minced
  • 1 T. tomato paste
  • 1 T. curry powder
  • 1/2 c. dry lentils
  • 2 1/2 c. vegetable broth
  • 1 butternut squash – peeled, medium dice
  • 1 butterkin squash – peeled, seeds scooped out and diced
  • 3 Fuji apples – medium dice (I left my skin on)
  • 4 c. fresh spinach leaves
  • pinch cayenne pepper
  • salt and pepper as needed
  • 2 T. olive oil

How to Make It :

In a large pot heat the oil to medium high heat. Add the onions and carrots and cover with a lid. Cook for 3-4 minutes, stirring occasionally until the onions are translucent. Keeping the lid on will sweat the vegetables, making them tender without caramelizing! Add the ginger, garlic, tomato paste, curry powder, and a generous sprinkle of salt and pepper. Cook until fragrant, about 1 minute. Add the lentils and broth and bring to a boil. Cover and bring to a simmer. Simmer for 25 minutes. Add the apples and squash, stir, and cover/simmer for 20 minutes or until fork tender. I added about 1/4 c. more broth after adding the apples/squash. Taste for seasoning. I added a pinch of cayenne for spice and some more salt. Before serving, stir in the spinach until wilted. 

Recipe adapted from: Vodka and Biscuits 

Creamed Mustard Greens

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What you Need :


  • 1 1/4 pounds mustard greens, stemmed, trimmed and chopped
  • 1/2 pound cleaned spinach
  • 2 tablespoons cornmeal
  • 6 garlic cloves, chopped
  • 4 jalapeños, seeded and finely chopped
  • One 2-inch piece of fresh ginger, peeled and chopped
  • 2 red onions, finely chopped
  • 1/4 cup olive oil
  • Salt and pepper 

How to Make It :

Bring a large pot of salted water to a boil. Add the mustard greens and cook for 2 minutes. Add the spinach and cook for 30 seconds. Drain the greens, transfer to a food processor and puree. Sprinkle the cornmeal over the greens and pulse briefly to combine. Transfer the pureed greens to a bowl. Add the garlic, jalapeños and ginger to the food processor and finely chop. Add the onions and finely chop. In a large nonstick skillet, heat the oil. Add the garlic-onion mixture and cook over moderate heat, stirring occasionally, until lightly browned, about 7 minutes. Add the pureed greens and cook for 4 minutes, stirring occasionally; add about 1/4 cup of water if the greens look dry. Season with salt and pepper and serve. 

 

Recipe adapted from: Food and Wine

Sexy Spinach Skillet

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What you Need :


  • 2 tbs butter
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 6-8 mushrooms, halved
  • 2 tomatoes, diced
  • 1 tsp ground paprika
  • ¼ tsp cumin
  • Handful spinach
  • 50g feta
  • 4 eggs
  • Olive oil
  • Sea salt and cracked pepper
  • 2 red potatoes (diced and par-boiled)
  • Fresh coriander, parsley or basil

How to Make It :

Preheat oven to 200C. Melt butter in ovenproof frying pan, sauté onion, potatoes and garlic until fragrant. Add mushrooms and stir for 2 minutes to coat mushrooms. Add tomatoes paprika and cumin, cook for a few minutes until thickens. Add spinach and stir until just wilted, take off heat. Make wells in mixture and crack egg into each well. Season with salt and pepper and scatter feta over the top. Bake in preheated oven for 12-15 minutes until egg whites are cooked. Drizzle with olive oil and garnish with lashings of your favourite herbs. Serve with crusty bread

 

Recipe adapted from Cake Crumbs and Beach Sand

See yummy photo here