Posts tagged ‘one pot meal’

December 3, 2012

Squash for Dinner Part 3! Chili!

Pumpkin chili?
I thought of adding some pumpkin as soon as I smelled the maple from the bacon cooking in the stock pot.

That may sound insane but here is my reasoning: I’ve been reading a lot of squash recipes and baking, roasting, pureeing different varieties. Often maple syrup or honey comes up as a flavour combination with squash. One cooking class, I learned to smell what you’re cooking with and see what flavours are invoked in your head. My squash project has added a new flavour profile to my brain, squash and maple. Another flavour combination is the Three Sisters. This is actually a companion planting method of corns, beans, and squash.
The three crops benefit from each other. The maize provides a structure for the beans to climb, eliminating the need for poles. The beans provide the nitrogen to the soil that the other plants utilize, and the squash spreads along the ground, blocking the sunlight, helping prevent establishment of weeds. The squash leaves also act as a “living mulch”, creating a microclimate to retain moisture in the soil, and the prickly hairs of the vine deter pests. Maize lacks the amino acids lysine and tryptophan, which the human body needs to make proteins and niacin, but beans contain both and therefore maize and beans together provide a balanced diet. From Wikipedia, Three Sisters Agriculture.

Well now that I was going to be adding pumpkin in the chili- did I want to hide it?

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October 15, 2012

The best broth you will ever make: fennel broth (for free!)

I had pile of leek greens and fennel stalks and fronds I really didn’t know what to do with.

I saved the scraps in the freezer and to be honest I did think they would sit there for a year and freezer burn before I got around to making a vegetable stock. I find that most vegetable broths do not have enough *essence* to stand alone as its own soup. Usually they are ok for adding to risottos or flavouring a pot of beans or stew.
That is exactly where I thought this fennel broth would end up- I had a bit of the fennel broth in a measuring cup ready to go into a white bean stew when my neighbour dropped by. Simmering the broth made the house incredibly aromatic so she came into the kitchen right away to see what I was up too. “What is that?” she said. “fennel broth, try it”. She did. I think she said “oh my goodness”. or “that’s incredible”. or maybe it was ‘Mmmm’. Something along the lines of: This is the best broth you will ever make.

Here is the recipe, exactly as I made it:

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October 14, 2012

A meal between Thanksgivings: Miso Noodle Soup & Pac Choi

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