Posts Tagged ‘cilantro’

The following recipe comes from the Something Awful Forums; which is the best thing on the internet. Their Goons With Spoons subforum is a great place for both amateur and professional cooks to ask questions and share ideas, and there’s literally no culinary query that goes unanswered. Also has an Iron Chef competition.

Make this recipe for when you have people over, or when you need a lot of leftovers. And use fresh ginger, dammit!

PEANUT-SQUASH STEW, thanks to SA goon EVG for posting the original


1 cup peanut butter

1 butternut squash (or other winter squash), peeled, cored, and cut into cubes

1 can tomatoes (not whole, but not sauce)

12 oz tomato juice (I have used V8 juice in this recipe with good results, but I’ve also forgotten the juice component altogether and used water or broth sparingly to thin it out.)

200g tofu, sliced or diced

1 cup cilantro

5-6 cloves of garlic

3 TBSP ginger

1/2 onion


Red pepper flakes/cayenne (optional)

Black pepper

Olive oil


1. Get your squash all naked and spread wide open. Awww, yeah.

2. Cut it into bite-sized (or smaller) cubes. (This part should not be sexy.)

3. Saute squash chunks in olive oil, along with tofu, red pepper, onions, ginger, and garlic. Cook until squash starts to soften, ~10-15 minutes.

4. Add juice, tomatoes, salt (to taste), and other spices. Simmer until squash is tender (~5-10 minutes).

5. Add cilantro, then peanut butter.

6. Stir peanut butter in until mixture becomes orangey in colour. Continue to simmer until stew reaches required thickness- I find that it’s a fine thickness shortly after the peanut butter is added, but your mileage may vary.

7. Serve in a variety of ways, as follows:

INTERESTED-IN-CARBS PARTIES: Rice, either white or brown.

LOW-CARB CHAMPIONS: Shredded chicken.

LOW-CARB VEGETARIANS WHO ARE INSANE PEOPLE LIKE MYSELF: Nothing! It’s very good on its own. Or cauli-rice.

CRAZY PEOPLE: AAA batteries.

This stew is great for a few days in the fridge, and it reheats well. Perfect for lunches. It’s also vegan and incredibly kid-friendly. Feel free to put some dark leafy greens like spinach or kale in it. This is FILLING AS HELL. Trust me, I really don’t recommend adding the rice at all. I’ve also used lovage in this recipe instead of cilantro (my husband is bad at herbs) and it was surprisingly good, so feel free to switch out the cilantro if you don’t like it.


  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 371.0
  • Total Fat: 28.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 133.0 mg
  • Total Carbs: 24.2 g
  • Dietary Fiber: 4.4 g
  • Protein: 11.6 g

Here’s the link to the original thread, and an ACTUALLY RELATED PICTURE which I did not take:



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Okay, so these may not be authentic chilaquiles by even a long shot. They’re probably not. But they’re delicious, and at least based on a recipe I found by googling “GIVE ME CHILAQUILES NOW,” so whateversauce. 

I hate California, but I LOVE my new hometown, Missoula. The food is good, the people are nice, and things are CHEAP. Plus, there’s a surprisingly low ratio of hipsters to normal people, despite it being a college town. My favourite restaurant here for breakfast and lunch is a little place called Catalyst (http://www.thecatalystcafe.com/) and it is amazing. Please allow me to enumerate the reasons:

1. Nearly every item on the menu can be made gluten-free and vegan, SIMULTANEOUSLY.

2. The food is just astonishingly good.

3. They display art for sale, and not only is it generally great art, but it actually sells- last time I was there, I saw three painting sell in the space of 45 minutes.

If you are ever in Missoula, MT, you need to check out Catalyst. It’s only open for breakfast and dinner, but it’s amazing. And DEFINITELY try the huckleberry lemonade, if you’re not 100% sugar-free.

In any case, despite living in California for a year, this is the first time I’ve ever gotten to try chilaquiles because EVERYWHERE in CA serves it with meat and flour tortillas. Not so here!

I loved them so much, I HAD to go home and try to make them myself! And I did. So here they are. EAT THEM EAT THEM NOW.


Serves 2-4, depending on appetites

Corn tortillas: Use about 4 for two people. Low-carb tortillas are a perfectly acceptable addition, as are carb-free and crunchy lettuce leaves. Use what suits your dietary needs best. Since we do a restricted, but not zero-carb gluten-free diet, corn tortillas suit us just fine.

Beans: I tend to use red kidney beans, since we got what I think is called a “flat” of them from CostCo. I always use canned beans because I have NEVER been able to get dried ones working for me. I know that’s super-trendy and all, but please, people, be reasonable. Use the beans in the cans if it works best for you. No one needs to be a trendwhore, DAMMIT. 

Er. In any case, I use one can of beans for this. Soybeans would work just fine, for th elow-carbers, but really I think any beans would be good.

Chilies: Thank to Bountiful Baskets, I’ve been using Hatch chilies for everything. Again, use what you prefer.

1 tomato

Half an onion, diced

Garlic- as much as you like, diced. (There is no need to restrain yourself, garlic-wise. All garlic is loved and welcomed and appropriate.)

Cheese: I’ve been using cheddar, but feel free to substitute with cotija or another Mexican cheese.

Dried Chipotles: again, this is debatable. If you want to make a dried chile sauce like I describe here, then yeah. If not, then bloody not!

Cooking oil of your choice




Epazote (optional)



1. If the tortillas are particularly floppy, give them a shallow fry so they get a bit of stiffness to them (optional)

2. Cover dried chiles in enough boiling water to just barely cover them; leave to soak for 15 minutes.

3. Combine beans with spices, onions, garlic, diced tomatoes, and fresh chiles if you’re using them. Either stir-fry these or puree- or do both, which is what I usually do. A neutral oil is a good idea. If you don’t mind raw-ish beans and veg, you don’t need to cook them, but I do suggest at least cooking the beans to softness. I prefer a chunky bean mixture, anyways.

4. Spread shredded lettuce on a plate, topped with the beans mixture.

5. After the chiles are finished soaking, puree them in a blender along with a few cloves of garlic and some salt.

6. Cut the tortillas into strips and cook them for a few minutes in the chile puree, or salsa if you prefer.

7. Plop the tortilla strips and remaining sauce on the beans, then top with cheese, cilantro, and any other Mexican-esque toppings you wish.



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