Tag Archives: Mushrooms

Sweet dumpling squash with Ras El Hanout and Farro

These are delightful winter beauties… you fall in love when you go to the winter remains of the farmers market with the variety of pumpkins and squashes. I am not much for decorating with them so just want to find the ones that are delicious to cook

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Sweet Dumpling Squash – the sweetest of them all! This  has a whiteish skin with green stripes. The sweet, tender orange flesh makes this absolutely delicious to feed your soul.

I baked the squash in the oven, cutting around the stem of the sweet dumplings and removing the top. Scoop out the seeds and pulp, and then baking until tender.

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Stuffing this squash takes it to another level. I have used mushrooms and farro as the key ingredient and flavored it with Ras el hanout spice blend, thyme, garlic and cilantro. Farro s a type of ancient wheat grain that is found in many Mediterranean, Ethiopian or Middle Eastern cuisines.

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While the squash roast you can prepare the filling which is sautéed mushrooms with garlic and thyme. I added the cooked farro with a generous topping of cilantro, mint and lemon juice.

The icing on the cake is the creamy poached egg on top.

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Sweet dumpling squash with Ras El Hanout and Farro

  • Servings: 4
  • Difficulty: easy
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Deliciously sweet quash flavored with Ras El Hanout and stuffed with mushrooms and farro

Ingredients

  • 8 ounces baby bella mushrooms (roughly chopped)
  • 1 tablespoon coconut oil
  • 1 tablespoon grapeseed oil
  • 4 -5 sweet dumpling squash
  • 2 tsp thyme leaves
  • 1  teaspoon Ras el hanout ( Moroccan spice blend)
  • 3 garlic cloves – crushed
  • 1 tablespoon chopped cilantro or parsley
  • 2 tablespoons chopped mint
  • 1 lemon
  • 1 cup cooked farro
  • Pink Salt and Pepper

Directions

  • Combine Grapeseed oil, Ras el hanout,  1 tsp thyme, salt and pepper and set aside
  • Preheat oven to 375°F. Cut off the tops of the dumpling squash, then use a spoon to scoop out the seeds. . Rub the insides with the oil mixture.
  • On a sheet pan, place the squash cut-side down and roast in the oven 30 to 35 minutes, or until browned on the outside.
  • Add coconut oil to a pan and add garlic. Saute for a min and add the mushrooms
  • As the mushrooms continue to sweat add the thyme, salt and pepper.
  • Cook until the mushrooms are tender
  • Cook the Farro per instructions.  I used the 10 minute farro.
  • Mix the Farro with the mushrooms and with a generous topping of cilantro, mint and lemon juice.
  • Fill the squash with the mixture, top with a poached egg and serve.

 

I am taking this at this week’s Fiesta Friday  with  Angie , Aunt Juju and Sandhya.

Mushroom, Corn and Spinach Curry

It was one of those days when a warm curry was perfect for lunch but needed to rely on the veggies in the fridge. I has the curry paste already made so it took about 20 minutes to make and serve with Quinoa.

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Mushroom Corn and Spinach Curry

Everyone has their own version on homemade curry paste, mine is infused with spices prevalent in Kashmiri cooking…dry ginger, fennel and cloves. Coconut oil has been used for cooking but mustard oil would be great as well.

 

Welcome to 2016, great food and constant discovery.

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Mushroom Corn and Spinach Curry

Curry Paste:

  • 1/2 onion finely chopped
  • 2 green chilies finely chopped
  • 4-5 cloves of garlic crushed
  • 1 inch cinnamon stick
  • 3 cloves
  • 1 black cardamom
  • 3 green cardamoms
  • 1 tsp dry ginger powder
  • 1 tsp cayenne powder ( adjust to the amount you can handle)
  • 1 tsp turmeric
  • 1 tsp fennel powder
  • 1 tsp coriander powder
  • 1 tsp cumin seeds
  • 1  and 1/2 cup chopped tomatoes
  • Salt to taste
  • 1 tbsp coconut oil

 

Heat coconut oil in a pan and add the onions, fry until they turn golden brown.

Add cumin seeds and cloves and let them splutter.

Add green chilies and garlic and sauté for a couple of mins

Add the rest of the spices and sauté until fragrant

Add the tomatoes and cook on medium heat until the tomatoes are done and oil separates from the sauce. Add salt to taste.

This pastes can be stored and used over a week. You can discard the big pieces of cinnamon and cardamom if you like.

 

 

Vegetable curry

  • 2 cup chopped organic mushrooms
  • 1 cup frozen or fresh organic corn
  • 5 cups of fresh organic spinach.
  • 1 tbsp oil.

 

Heat coconut oil in a pan and add the mushrooms and fry until they turn brown.

Add the corn and sauté for a few minutes.

Add 2 tbsp of the curry paste and let the flavor melt in.

Start to add spinach in batches and add about 1/2 cup water.

You can check the salt at this point.

Let the mixture simmer for 10 mins and the curry is ready.

I served it with Quinoa but it would be great with rice or naan.

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Taking this to Fietsa Friday and Real Food Fridays

Vegetables in Creamy Cashew Curry

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A easy oil free curry recipe is possible. The richness of the cashews is what elevates the taste and makes it rich and creamy. Quick and simple enough to be made on weekdays. I actually make the curry paste in a large batch and use it over the week with different vegetables and cheese (paneer) dishes.  In this recipe I have used cauliflower, peas and mushrooms. Served with home made Naan (made with wheat, spelt and rye) but it will be equally delicious with rice and a side of pickles.

For the curry, blend together:

1/2 cup of soaked cashews

2 tomatoes

1 small red onion

5-6 cloves of garlic

1 inch of ginger

1 tsp coriander pwd, 1 tsp cumin, 1 tsp tumeric, 1/2 tsp garam masala,  1 whole green chili, 1/2 tsp chili pwd, salt to taste

1/2 cup Kefir ( or yoghurt, i used kefir to give it a tangy taste)

1/2 cup water( if needed)

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Pour the paste in a heavy bottomed pan and let it cook until it thicken probably about 15 minutes, stir occasionally

Add chopped cauliflower, peas and chopped mushrooms ( all organic). Cook on medium heat until the veggies are cooked and the curry has come together. Squeeze half a lime and top with fresh cilantro before serving.

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Weekend Brunch

Weekend brunch: All organic wholesome and delicious brunch for a spring morning…one of those weekends when a dose of vitamin rich organic food will infuse your whole day with energy. The juice is green, freshly made with Kale, Apples, Celery, Carrots and Aloe…..the plate has a Bulgar and Flax Pulao made in cinnamon and vegetable broth and infused with onions and tomatoes….the side are scrambled eggs with earthy mushrooms topped with fresh watercress. A brunch like this warms your soul.

Weekend Brunch
Weekend Brunch

The Mighty Kale

I absolutely love Kale in all it’s varieties and it is always good to know the enriching things it brings. It is rich in beta carotene, vitamin K, C and a host of other nutrients that are good for the body and soul. Then come the Shitake mushrooms which are not only delicious but known to be an excellent source of iron and have properties to boost the immune system

Both these are cooked  together with garlic and Sriracha  to produce a “anytime” dish served with a side of Quinoa.

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The mighty Kale

I used 1 tsp of coconut oil for the base, 1 chopped red onion, 4 cloves of sliced garlic, 1 tsp Sriracha. Fry the onion and sliced garlic and cook the sliced mushrooms for about 5-7 minutes, add the chopped Kale and let it steam through until wilted and still bright green. Salt and pepper to taste.