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Posts Tagged ‘oregano’

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

MAKES FIFTY THOUSAND SERVINGS

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

Thyme

Red pepper flakes/cayenne (optional)

Black pepper

Olive oil

Oregano

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.

NUTRITIONAL INFO:

  • 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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Disclaimer: Not low-carb, don’t know how to make it low-carb, don’t rightly give a damn! It’s delicious.

From Serious Eats:

INGREDIENTS:

Makes 2-4 servings

2  cups arborio rice

6-7 tomatoes, cut into chunks

olive oil

salt

pepper

Fresh mozzarella (adjust this based on how much you’d like. We used roughly 100 grams.)

garlic

1 onion

Basil

Thyme

1 bay leaf

Oregano

About 2 pounds vegetable stock (EDIT 10/28/12: I have no idea why I wrote “pounds” here. It is a liquid. The amount of stock you need actually seems to vary; the original recipe called for tow cups, but I ended up needing much more, for some reason. Just have two or three cups heated and ready to go, then supplement with hot water or more stock if necessary.)

2 tbs butter

INSTRUCTIONS:

1. Toss tomatoes and chopped garlic with olive oil and a dash of salt. Put in oven, preheated to 350 F, and roast for roughly 30 minutes, turning the tomatoes every 10 minutes or so.

2. Put roasted tomatoes and all juices into a strainer or like-minded piece of kitchen equipment, and strain until you have a puree. Save the remaining skins and seeds; you can use them as a pasta or salad topping- or for my Beans and Green Casserole.

3. Simmer the vegetable stock and spices.

4. Melt butter over medium heat and add the onions. Cook until translucent.

5. Add 1 cup of rice to the onions and stir until coated in fat. Wait until the rice turns translucent, then add 1 cup of vegetable stock. Cook until absorbed. Add the second cup, and subsequent broth.

6. Here’s where it gets tricky: although I only used two cups of dry rice, I ended up needing more than my two pounds if stock. Stretch things with water if necessary, and season if you feel the dish’s flavour is being watered down too much.

7. Once all the stock and water is added, taste constantly. The rice should be soft, but with a little bite to it.

8. Stir in the tomato puree, and cook a few minutes longer.

9. Add cubed mozzarella cheese. Stir in, then serve immediately. Top with greens if desired.

This was so good that my husband actually ate two servings’ worth. I consider that a freakin’ achievement.

UNRELATED PICTURE:

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I have no idea what’s going on here.

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