Let’s veggie it up: Curry chickpea and leek in a boat

Eating spaghetti squash has become very common in our household recently. I am still  working on discovering  what goes best with spaghetti squash and this week it was curry 🙂

FOR THE SQUASH:

2 medium spaghetti squash
2 tbsp olive oil
a pinch of salt and black pepper on each half

Preheat the oven to 400 F.
Wash and cut the squash in half, lengthwise. Scoop the seeds with a spoon and discharge them. You  could also save them and roast them for a snack.
Sprinkle the squash with salt, black pepper and olive oil. Place the squash in a backing tray lined with parchment paper; cut side down. Cook it for about 30 to 45 minutes, depending of the squash and oven. The squash is done when it’s tender and you can easily pierce a fork through the flesh.
Using a fork to separate the flesh into strands. I prefer to leave them right therein their own skin.
Serve immediately by itself or seasoned with veggie and / or meat sauces.

FOR THE CURRY CHICKPEA – LEEK 

1 large  leek

1 medium carrot

4 white mushrooms

2 cups of chickpea ( home cooked in advance )

1 tsp curry powder

1/4 tsp cumin and turmeric  powder

2 cups of veggie broth

( just to stay on the vegetarian side; you can use the chicken broth if you prefer )

2 tbsp extra virgin olive oil

1/2 tsp salt

1/4 tsp black pepper

First you need to start by cutting and cleaning the leek. When I buy leek I always cut it, clean it and store it in the fridge in a veggie bag, portioned for stews or soups. I try to use it within 2, max 3 days after I buy it.

I discharge the dark green ends ( the very dark and thick ones ) and use the light green and white parts. Cut it in half, lengthwise, and wash it in running cold water, thoroughly. If you have the time let it stand for about half an hour in a large bowl of cold water. You would be surprise of the deposit of dirt and sand from the bowl’s bottom. If you want to use the darker, greener part, cut them thin and start by adding those part to the pan after that the light green ones and the last the white parts. Like this you give enough time for the green ends to tenderize. I try to waste as little as possible every time by adding the dark green parts when I cook a veggie or chicken broth. It will add lots of flavor to the broth.

Coming back to the leek chickpea boats;) Heat a pan over a medium heat. Add the olive oil and  the leeks cut in small slices. Season with the salt and pepper. Add the grated carrot. (about one cup grated carrot ) and about half cup of broth and cook uncovered.  When the leek start to tenderize ( about 5 -7 minutes ) add the other spices and  mushrooms and cook for about 2 minutes. Add the chickpea and broth and simmer on low heat until the liquid is thickened.

Serve it over the ready squash boats ! There is only one more thing to add: yummy !

curry-leek-chickpea-boats-2

 

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Butternut Squash day: soup and oven roasted ;)

 

Butternut squash: soup or oven roasted, the perfect options to warm you up on cold days to come. I recommend you make this again, and again, and again. It is simply delicious!

Ingredients ( 4-6 servings )

  • 1 squash
  • 2 carrots
  • 1/2 of root celery ( optional )
  • 1 parsnip
  • 4 white potatoes
  • 1 onion
  • salt and pepper
  • extra virgin olive oil

Peel, wash and cut all the vegetables in small cubes except the onion which I just cut it in half. Bring a large pot of water to a boil. Add the veggies. Season with salt. Add 2 -3 tbsp of olive oil  and 2 bay leaves.

Simmer until the veggies are well done ( about 30 minutes ). Remove the bay leaves.

Place the vegetables in the blander. Add a cup of vegetable stock and puree them on smooth level until creamy. Add more stock until you get the desired consistency.

Enjoy 🙂

With the vegetables stock that was left, I made a brown rice hair pasta soup.

Ingredients for the oven vegetables( 6-8 servings ) 

  • 1 squash
  • 2 large zucchini
  • 1 large eggplant

Wash the squash, zucchini and eggplant. Peel the squash. Discharge the ends. Cut all the veggies in cubes, not very small; maybe about 1 inch cubs.

Place the vegetables in a large bowl. Season with extra virgin olive oil, salt and black  pepper and dried oregano ( optional ).

Place the vegetables in a tray and bake them for about 15-20 minutes in a preheated oven at 350 F.

 

If you like the butternut squash the same way I do I am sure you will enjoy a  butternut squash day as much as I did 😉

Bone Appetite !

 

 

Oven vegetables: asparagus, mushroom and zucchini

Even though I haven’t posted for a week it does not mean I have not cooked a lot : a week long of vegetables. Some of the recipes I made were the usual ones but  I also made some new ones which  I got inspired from all the blogs I visit every day.

I am going to start my last week posting with an old recipe : Oven vegetables: asparagus, mushroom and zucchini. So simple and delicious and it can be use as a side dish or just like a meal.

Ingredients ( 4 servings if it’s a meal or 6-8 servings for a side dish )

1 bunch asparagus

2 medium zucchini

400 grams white mushrooms

1 lemon

5 tbsp extra virgin olive oil

salt and black pepper

dried basil ( optional )

Wash and cut asparagus in 1 inch pieces.

Wash and cut zucchini in 1 inch quarter pieces.

Peel,wash and cut in pieces the mushrooms.

Place the vegetable pieces in a large bowl and add: lemon juice, olive oil, salt, pepper and dried oregano and give them a good toss. Place them in a oven tray and bake them for about 20 minutes, until done but still a bit crispy.

This time we served them just like that :

 

Bon Appetite !!!