October 11, 2011
Fall is the most delicious of the seasons, and this soup is one of my many fall standard squash dishes.It’s really easy to prepare, and cooks somewhat quickly. It seems a lot fancier than it is, too, which is great for those of us who are trying to trick the world as to how sophisticated the items that emerge from our kitchen really are.
Plus, this gives me something to do with all of the appples left over from my study the other day!
Here’s what’s in the soup:
I was tempted to add garlic when I made this once, an it was a bad move. Learn from my mistakes, people.
Use however much ginger you want — I sliced off about half an inch of that root, and it was delightfully gingery. And use whichever variety of apple you please. There is no need for the apple you use to already have a portion cut from it, either. I used about half of that squash — the top bit was made into soup a few days earlier, and the bottom bit will be made into soup in a few more days. You could do a similar soup with any kind of squash, I think, and this would probably also be great with a sweet potato.
read more »
September 4, 2011
I work with a lot of (excellent) college students, and right now is the time of the year where they are all settling into their new living quarters, and realizing that they need to depend on their own kitchen, rather than a dining hall, for sustenance.
So far, only one sorry kitchen tale has been brought to me (it was the story of a sweet potato that refused to cook fast enough), but as I eagerly await more, “Sarah, how do you cook?” questions, I figured I’d throw a post out there, dedicated new these new Kitchen Crusaders, in hopes that their kitchens soon produce delicacies finer than cup-a-soups, toast, and frozen vegetables.
Okay, before we get started…
Please make sure that your meals generally consist of vegetables/fruits, a grain or starch, and a form of protein. You know how to cook cereal, pasta, minute rice, salads, and sandwiches. You can probably do tacos, stir fry, pizza, and scrambled eggs really well. That’s all awesome. I’m going to walk you through some different (easy) preparations of foods that are healthy, inexpensive, and easy to find. Honestly, I googled most of these things when I first found myself in my own kitchen!
This is a very long post with a lot of information in it. I’m hoping that this is everything you need to know to start really cooking for yourself all of the time! I’m trying to include the basic foods that don’t come with “this is how you cook this food” directions written on it, but let me know if I’m missing anything.
read more »
April 19, 2011
I love Hamburger Night. It’s delicious. I just think there’s something satisfying and fun about sitting down to eat a giant burger and pile of fries, especially when they are prepared in a way that is good for you. Being brought down from a Hamburger Night High by a full & uncomfortable stomach is a terrible ending to a potentially glorious meal. Plus, any dinner that one can eat in a socially acceptable manner with zero utensils is an awesome dinner.
This Turkey/Apple/Scallion/Garam Masala Burger accompanied by squash fries is a good, healthy, any-old-day-of-the-week twist on Hamburger Night. Having squash serve as the fry base instead of potatoes allows me to feel no conflict over the double-starch (bun, oven fries) that occasionally falls on my Hamburger Night plate, and the juiciness of the apples in the turkey burger will make you forget that you’re eating a burger without cheese on it. I promise. This is delicious (and I invented it, I think) (well, I’m not the first person to make squash fries).
read more »
March 4, 2011
All right. I’m aware this is a straight forward “how to cook this food” post, but this is, in my opinion, the most delicious way to prepare vegetables, and I want to make sure that everyone knows about it.
In addition to my belief that eggs go on everything and oatmeal is a magical food, I truly believe that lightly coating a vegetable in olive oil (I just rub it on with my hands), salt, and pepper, and then sticking it in a 425 degree oven yields awesome food.
Roasting vegetables brings out the natural sweetness of vegetables, makes your house smell delicious, and is really really hard to mess up. I highly encourage mixing numerous vegetables & roasting them together. I also highly encourage sticking in a few un-peeled cloves of garlic with whatever you’re roasting, because, well, that’s just delicious.
read more »
February 10, 2011
Look at that. That doesn’t look like squash. It’s not mushy. It’s not orange. It’s not mushy.
…okay, I only know how to describe “typical” squash with two words, it would seem: mushy & orange. hmm.
Spaghetti squash is not like any other squash. I know this, because over the fall, i did a Tour d’Squash in which I bought, cooked, ate, and sculpted opinions around every type of squash I saw at the farmer’s market. Most of them generally had the same subtle, yet earthy, soothing, “squash-like” flavors, which morphed to whatever spices I paired with them. But spaghetti squash, well. I think it’s the coolest of all of the squashes. And not because it tastes like the most amazing thing in the world — I mean. It’s squash. It’s certainly delicious, but spaghetti squash is subtle, crisp, refreshing, and kind of creamy in ways that other squashes that I experienced were not. Also look at it. How is that a squash?! Awesome.
read more »