January 3, 2012: Acorn Squash Crescents Recipe

Here’s a side dish loaded with flavor but slim on calories. It makes a beautiful accompaniment to a piece of chicken or fish, rice and a fresh, green salad.

Acorn Squash Crescents

1 acorn squash

1 T. butter

¼ t. curry powder

¼ t. kosher salt

1 T. apple juice or apple cider

Cut squash in half lengthwise; scoop out seeds and tough fibers. Place each half cut side down on a cutting board and cut into ½ inch thick slices. Arrange in a single layer on a rimmed baking sheet.

In a small saucepan, melt the butter and add seasonings; brush over squash.

Cover squash and bake in a 375 degree oven for about 20 minutes, until tender. Remove from the oven and sprinkle with apple juice, turning each slice to coat. Bake uncovered for another five minutes until tender and glazed.

Serves 6

September 4, 2011: Thai Red Curry Paste Recipe

I’ve been looking for Thai red curry paste at my local grocery store for some time now (it’s used in yummy curry sauces) – with no luck. I just happened to find this recipe online recently and I was ecstatic! I didn’t have exactly the ingredients as listed so I made some slight substitutions and this is what I came up with. Try it and see what you think.

Thai Red Curry Paste

3 T. red chili sauce

2 shallots, coarsely chopped

1 t. peppercorns

2 ½ t. cumin seeds

1 ½ T. coriander seeds

2 T. fresh or dehydrated cilantro

1 t. lemon balm

1 t. salt

2 t. paprika (for color)

1 t. curry powder

2 t. finely chopped lemon or lime peel

1 t. minced ginger

2 t. Asian fish sauce

1 T. vegetable oil

Using a mortar and pestle or coffee grinder, grind the whole spices to a fine powder. Combine all ingredients in a blender or food processor. Add more oil or a little bit of water, if necessary, to make a smooth paste.

Store in the refrigerator for up to two weeks. If desired, you can freeze any remaining paste in baggies or ice cube trays (when frozen pop the cubes into baggies or a plastic container).

September 1, 2011: Coconut Rice

Welcome autumn!

Well, September is finally here and after one last summer hurrah in the form of the long Labor Day weekend, we can all say goodbye to summer and hello to school zones, football games, and shorter days. I’m already anxious to get my house decorated for fall and resurrect my homemade scarecrow, who changes clothes each year (I'll share a recipe for making him/her later this month). Do you do anything special to celebrate the changing of seasons?

For the first recipe of the month, I’m sharing a new side dish. Coconut milk adds such great flavor to dishes; I’m actually surprised that I didn’t think of adding it to my favorite Jasmine rice long before this! This recipe includes a delicate hint of ginger and garlic along with the fantastic flavor of curry, coconut and Jasmine rice. It makes an excellent side for fish, chicken satay, or any kind of Thai or Oriental main dish.

Coconut Jasmine rice served with halibut steaks and stir fried snow peas.

Coconut Jasmine Rice

1 cup Jasmine rice

1 ½ cups coconut milk

1 ½ cups water

2 t. minced ginger

2 t. garlic salt

1/2 t. curry powder

2 T. butter

Place all ingredients, except butter, in a saucepan. Bring to a boil, cover and reduce heat to low. Cook for 15 minutes. Turn off the heat and add the butter. Replace the lid and allow the butter to melt. Stir together just before serving.

April 24, 2011: Seasoned Salt Recipe

When it comes to a really versatile seasoning you can add to just about anything, this salt mixture fits the bills. It’s great on hard boiled eggs or grilled chicken and it’s a wonderful seasoning blend to take camping (my “pantry” space is always tight when we tent camp) because you really don’t need anything else to sprinkle on steaks, baked potatoes, scrambled eggs, etc.

Try this recipe as is; if you like other flavors a bit more, adjust it to fit your personal taste. For instance, I like a stronger garlic and onion flavor so I add a bit more of those spices.

Seasoned Salt

1 cup salt
2 t. sugar
2 t. dry mustard
1 ½ t. dried oregano
1 ½ garlic powder
1 t. curry powder
1 t. onion powder
½ t. celery seed
¼ t. paprika
¼ t. thyme
1/8 t. turmeric

Combine all ingredients and shake to blend. Store in an airtight container. Makes 1 1/3 cups.

Tip: Save clean, empty spice jars from store-bought seasonings to store this homemade seasoning blend in.