The weather is changing, the maple leaves are beginning to turn that means it is squash season. You can use many varieties of winter squash for this recipe, pumpkin and carnival squash are easy to find alternatives.
3 acorn squash, cut in half and de-seeded
1/2 onion, chopped
2 tablespoons avocado oil
1 tablespoon curry powder
4 cups chicken or vegetable stock
1 cup coconut milk
1/2 teaspoon ground nutmeg
salt & pepper
Preheat over to 350 degrees. Bake acorn squash until tender, About 40 minutes.
Meanwhile Add oil to pot, saute onion and curry powder until onion is soft, add vegetable stock and simmer until squash is baked.
Scoop flesh from the squash with a spoon and add it to the broth, simmer together to reduce for about 20 minutes. Transfer to a food processor in portions and blend until smooth.
Return to pan and add coconut milk, nutmeg, salt and pepper to taste. Return to simmer for another 20 minutes before removing from heat and serving.
The broth is made with onion, salt, caramelized garlic, ginger, portabella, soy sauce, sweet potato, miso paste and leek.
Add roasted sweet potato, sauteed shiitake, a 7 minute egg and chopped green onions.
Then put it all together with ramen noodles. it looked great and tasted delicious.
This was made with the other half of my rendered lard and it will be a very creamy bar of soap. I did a plain base color of light brown, then a gold mica line, then a three color in the pot swirl with white, brown and a dark green. The Scent is Tobacco & Bay Leaf.
500 grams Distilled Water, hot
28.5 g BTMS-50
5 g Panthenol
28 g Nettle Extract
6 g Oat Extract
6 g Hemp Seed Oil
preservative of your choice
Disolve Panthenol into a few tablespoons of distilled water and set aside. Heat the remainder of the water in the microwave.
In a double boiler, melt the BTMS-50 and Hemp Seed Oil. Once clear and completely melted, whisk slowly into the heated distilled water.
Let the mixture cool for a few minutes and then add the remaining ingredients. (I used Optiphen-ND for my preservative at 1%)
pH test, you want to have your conditioner to have a pH of 5-6.
When slightly warm still, pour into containers, allow to cool with cap off for several hours or over night before sealing.
I am changing out my Aerogarden and I needed to use up some fresh rosemary. I know it goes well with chicken and lemon but I have no lemon so I am using Coriander instead. I am also using Salish smoked salt and red pepper flakes in place of traditional salt & pepper though there is still some black pepper in there.
3-6 chicken thighs
1 cup mixed marble sized potatoes, cut in half
3/4 cup baby portabella mushrooms, whole
1/4 of a red onion, chopped
2 cloves garlic, crushed
3 tbs sherry
1/4 cup beef broth
1/8 tsp corriander
Salt & pepper
2 sprigs rosemary
For the dredge:
1/2 cup flour
1/4 tsp black pepper
1 1/2 tbs fresh Rosemary, chopped
1/2 tsp Salish smoked salt
1/2 tsp crushed red pepper flakes
1/2 tsp Thyme
1/2 Tsp Coriander
Preheat oven to 350 degrees.
Add all dredge ingredients to a bowl and mix. Dredge chicken and add to heated skillet skin side down. Braise both sides of the chicken and set aside.
Add potatoes, mushrooms, onion and garlic to the pan and cook for 5-10 minutes stirring occasionally until onions are soft and beginning to brown.
Add sherry and deglaze pan. Add Beef Broth, Coriander and salt & pepper to taste.
Add chicken back into the pan skin side up, cover and place in the oven. Bake for 40 minutes.