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Posts Tagged ‘peas’

Butternut Squash & Chickpea Coconut Curry (Crock Pot Recipe)

 

I absolutely adore my slow cooker. It is so perfect for those days where you kinda feel like cooking, but you don’t really have the time or desire to stand around stir this pot so it doesn’t stick, toss that thing in this dressing, cut up this and that. I always love eating at home and cooking my own meals, but sometimes after a long day of work, I just don’t have the energy to head to the kitchen and start on another 1-2 hour adventure. Though it hardly feels like work, sometimes it’s just hard to muster up the energy after a long and busy day. With a crock pot there is no preheating, no keeping an eye on it so it doesn’t over cook, no stirring. It’s just simple, easy home-cooking. When you are ready to eat, just head to the kitchen and serve yourself. I always tell Mark that my crock pot is the closest I will ever come to having a personal chef, it really feels like that.

This recipe is exceptionally easy, just toss all (well, almost all) of the ingredients in to your crock pot in the morning and check back later. I decided to keep out the peas until the end and wished I had done the same with the spinach, so I altered the recipe to reflect that. That’s it. You could certainly fuss with sautéing the onions and garlic ahead of time if you wish, but I really don’t see why you should bother. I tossed it all in and it was ready to go 6 hours later. I had some beautiful spinach and peas from the market so I decided to toss those in for some extra greeny goodness and that was our meal.

I truly think this was the best curry I have made yet. I personally have a wonderful yellow curry powder that I love, though I know many people swear by making your own mix, toasting the spices yourself, etc. I have yet to try that as I really love the powder I buy. If you prefer to take that route, please do. Beyond being extremely easy to make, this curry is loaded with flavor and is so satisfying. I served it over a small serving of brown basmati rice and topped it with fresh cilantro and a bit of unsweetened shredded coconut. The perfect cleanse-friendly, fall meal.

Butternut Squash & Chickpea Coconut Curry (Crock Pot Recipe)
serves 8

2 1/2 cups diced butternut squash
1 1/2 cups dried organic chick peas
1 small onion, chopped
2 cloves garlic, minced
1 can organic coconut milk (you can use light here, I didn’t)
1 bunch of fresh spinach, rinsed and roughly chopped (you could also use kale here)
1 1/2 cups freshly shelled peas (you can use frozen here, if you wish)
1-2 large tomatoes, diced
3 cups vegetable broth or water
3 tablespoons yellow curry powder (you can use your own blend of spices here, I just happen to have a premixed curry powder from a local indian grocery store that I love)
1 teaspoon kosher salt
handful of fresh cilantro, roughly chopped (save some for serving)

Rinse and sort through the dry chickpeas. Cut the skin off the squash, remove seeds and cut into 1 inch square cubes. Add all of the ingredients to your slow cooker besides the peas and spinach. Cook on high for 6 hours. About 20-30 minutes before serving add in the fresh peas and spinach, and give it a stir. If your sauce seems to be a bit too thin or watery when it is done cooking, you could make a quick mix of cornstarch and hot water and pour a tablespoon or two of the mixture into the crock pot, allow it to simmer a bit longer. This will thicken it right up.

Serve over brown basmati or jasmine rice topped with fresh cilantro, mint or basil and maybe even some shredded coconut.

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This is a lovely Spring/Summer pasta dish that was the perfect way to use some of the delicious bacon we got from Sojourner Farms last week. The bacon from Sojourner is the tastiest bacon I can ever recall eating, there is a sweetness to it that I have never tasted before and the perfect amount of smokiness. Since there is a very small amount included in this recipe, it isn’t overpowering or greasy in the least (which is something I dislike sometimes about bacon).

I bought some beautiful bunches of asparagus at the market as well as some fresh sugar snap peas. When I got to shelling the peas, I noticed the peas inside were super tiny and delicate and there just wasn’t enough considering I needed 2 cups for the recipe. So, I decided to go ahead and use some frozen organic peas I had on hand, instead. They worked out perfect, though I really would have preferred the fresh, had they been a bit bigger.

This dish has the perfect amount of creaminess without being heavy and the crunch from the fresh asparagus and bacon is wonderful. The brightness from the lemon is really a great compliment to the salty bacon and creamy sauce. I did however, realize after we ate, that the original recipe called for 3 tablespoons of olive oil when mixing the pasta at the end, I accidentally omitted it. I didn’t miss it a bit and honestly, I personally don’t think it needs it. It definitely needed a decent amount of black pepper when serving to give it a bit more punch, so I think next time I may consider adding crushed red pepper as well.

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Pasta with Peas, Asparagus and Bacon
adapted from Bon Appétit, May 2010
serves 4

12 ounces gluten-free organic brown rice penne (any pasta will do however)
3 ounces bacon, chopped (we prefer fresh from the farm, humanely raised, hormone and antibiotic free)
1 pound asparagus, trimmed, cut on diagonal into 1-inch pieces
2 cups shelled fresh green peas, blanched 1 minute in boiling water, drained, or organic frozen peas (do not thaw)
1 bunch green onions, thinly sliced, white and pale green parts separated from dark green parts
2 garlic cloves, pressed or finely minced
1/2 cup finely grated Parmesan cheese plus additional for serving
1/3 cup heavy whipping cream
3 tablespoons of olive oil (I omitted this)
3 tablespoons fresh lemon juice
1 tablespoon finely grated lemon peel
1/4 cup chopped fresh Italian parsley, divided
1/4 cup thinly sliced fresh basil, divided
salt
fresh ground black pepper

Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to pot.

Meanwhile, cook bacon in large nonstick skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 teaspoon drippings from skillet. Add asparagus to drippings in skillet; sauté 3 minutes. Add peas, white and pale green parts of green onions, and garlic; sprinkle with a bit of salt and black pepper; sauté until vegetables are just tender, about 2 minutes. Remove from heat.

Add vegetable mixture, 1/4 cup pasta cooking liquid, dark green parts of green onions, 1/2 cup Parmesan, cream, olive oil (if you wish), lemon juice, lemon peel, half of parsley, and half of basil to pasta. Toss, adding more cooking liquid by tablespoonfuls if needed. Season with salt and freshly ground black pepper. Transfer to large bowl. Sprinkle bacon, remaining parsley, and basil over. Serve, topped with additional Parmesan cheese, and freshly ground black pepper.

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