Archive for the squash Category

2 Courgette 4 Egg Omelet

Posted in cheese, discount, eggs, mediterranean, squash, vegetarian, zucchini with tags , , , , , , , , , , , , on May 15, 2013 by oskila

According to Wikipedia, zucchini is the most common used name in Scandinavia for the vegetable in other places more commonly known by its french name courgette. I might have old data, but I think the most widespread name in Sweden at least, is simply squash (probably since we didn’t know about any other squashes for very long and until fairly recently)

I’m only bringing this up since I’m using them in food today. The common green zucchini and the slightly less common golden zucchini. Both were bought fairly cheap and then sort of forgotten in the fridge. Since it’s very unnecessary to let food go bad I needed to make use of them quickly and decided on a Spanish tortilla-like apparition, but with zucchini instead of potatoes.

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Grated zucchinis in a pan, with some oil and salt. A chopped onion was added some time later. Since zucchini is mostly water, it tends to get soggy with cooking, and unless some of the moisture is removed, that sogginess is democratically spread through the whole dish. Leave them in the pan for quite some time to get a proper sear and allow some water to steam away.

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Once that was done I added some seasoning (white pepper, garlic, chili flakes, thyme) and then four lightly beaten eggs and a cup of grated Raclette cheese that happened to be lying around (and at least texture-wise, it’s not entirely unlike the Spanish Manchego). Once that’s taken care of one can choose either to fry fairly quick and flip the whole thing over, or fry it on lower heat and on only one side.

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I decided on a one-sided fry and then a bit of salad.

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Mongolian Style Pork Loin

Posted in asian, discount, eggs, pork, rice, sauce, squash with tags , , , , , , , , , , on April 7, 2013 by oskila

Read about Mongolian food in the newspaper and became a bit interested. Thought about the article for a couple of days and then decided to try cooking something that more or less resembled that particular cuisine. A bit of googling around hints that this dish may or may not actually be authentic, but could be a Chinese impression of what Mongolians eat or a westernized version. The recipe in the paper was intended for beef – i have no idea whether just substituting beef for pork will be odd or not.

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The marinade, which is the significant part of this type of food, I’d say. It contains dark soy sauce, sugar, an egg, rice vinegar, oil, powdered chili peppers, baking soda and tapioca starch. The recipe also called for hoisin sauce, but I made my own instead combining ssamjang, Worcestershire sauce and powdered garlic. I have no idea what the baking soda is for, possibly something about crunchiness. The original recipe also called for grated ginger, which I didn’t have.

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Strips of pork go in marinade. Longer is better, preferrably at least an hour.

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These three are the rest of the dish, apart from rice. Carrots are nearly always cheap and the spring onions and zucchinis were this week.

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While the meat is marinating, fry the vegetables for a bit. Mushrooms would probably be good too. Mixing everything together in the same pan could end up chaotic and ugly-looking since the marinade contains egg and starch and would likely stick to everything.

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Put vegetables aside and stir-fry the meat. This is too much meat for one pan really. It’d been better to use two pans or fry twice. The recipe said to fry quickly over high heat, but they used beef and not pork, so I had to be a bit more careful.

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A bowl of supposedly Mongolian pork, some vegetables and rice. Had the meat and marinade been prepared say the day before, the cooking part had been really quick, which lunch-box improvisers like me appreciate.

Butternut Bisque

Posted in cauliflower, soup, squash, turkey, vegetarian with tags , on September 20, 2012 by oskila

OK, it’s not a bisque in the strict sense, but I’m prepared to let that slide for the cause of alliteration. It’s soup time again, especially with proper autumn lurking around the corner and the stores filling up with interesting vegetables, such as butternut squash. Around ten years ago, as result of a slow Americanization, groceries in Sweden started selling pumpkins late in October, following up a few years later with other varieties such as butternut and spaghetti squash. When I was a wee kid, Halloween was something occasionally heard about from friends going abroad and fed to us through television, but we never considered celebrating it. These days though, kids are trick or treating all over the place, but for some reason during the All Saints’ weekend. Maybe I’m just bitter because I don’t get to beg people for candy…

The main ingredients of this little soup. Butternut sqash, red onion, carrots and cauliflower.

Peel, chop and grate, then let things break a sweat before adding water. Don’t throw out the squash seeds.

Adding a bit of seasoning – Coriander seeds, garlic, cumin, turmeric, star anise and a dash of Worcestershire sauce. Let it simmer until everything is soft – say half an hour.

Giving the seeds a quick toast in a hot pan. Add a hint of fat and season with for example onion powder and chili powder. With these small seeds, the process takes about ten minutes.

In the meantime we have at the soup with a hand blender (discard the star aniseed first) and adjust seasoning.

Soup served with sprinkled seeds and some turkey bacon (it was half off. Ordinary bacon or no bacon at all is fine too) Also splashed about with some cream just for fun.

Squashy Noodly Pancakes

Posted in bacon, eggs, leftovers, noodles, squash with tags on August 17, 2012 by oskila

This dish is one of the usual gatherings of leftover odds and ends, but with an attempt to get some variation from the ever resurfacing sausage and rice jumbles.

First, prepare a batch of pancake batter.

Second, get some noodles. These are rice noodles, apparently of Vietnamese origin.

Third, scrounge up some diced bacon, grate half a yellow squash and chop a scallion. Put these in the batter. With all this stuff going into the batter, it’s also an opportunity to go on a seasoning adventure. Garlic and chili is nice, for example.

Give the noodles a quick sizzle, then scoop some batter in on top.

Eventually, it turns into this.

And finally into this. After completing and eating the noodle pancakes I got the feeling that it was a bit familiar. I went to the books, and lo and behold, in Donna Hay’s the New Cook there is a recipe for rice noodle pancakes, but it consists of rice noodles flattened and fried until they retain a disk shape. Further flipping revealed that there’s also a zucchini and Brie pancake recipe in the same book, so I must have combined those two on some sort of subliminal level.

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