Coconut Rice with Butternut Squash

On December 30, 2013, in Recipes, by Chris Baccus
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Coconut Rice with Butternut Squash
Serve 4-6

2 cups rice
4 cups water
1 butternut squash, cubed
3 tablespoons coconut yogurt
¼ teaspoon coriander
¼ teaspoon turmeric
¼ teaspoon cumin

Cut up the butternut squash into bite size cubes and place in a single layer in two vacuum seal packages. Cook for 90 minutes in the SousVide Supreme at 183 degrees.

Meanwhile add the rice into a rice cooker and fill water to the level for two cups of rice if using a cooker. If not using a rice cooker, add 4 cups of water to the 2 cups of rice.  Add the coconut milk and spices and stir together so there are no lumps from the yogurt.  Cook the rice in the rice cooker (or heat in a pan to a boil then cover and reduce heat to a simmer for 20 minutes.)

Once the rice and squash are done, add the two together. Pour in a little olive oil and add some fresh cracked pepper. Serve.

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Moroccan Couscous with Saffron

On May 18, 2012, in Featured, Recipes, by Chris Baccus
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I’m not much of a celebrity follower.  Though I have come to enjoy one celebrity’s blog covering some great vegetarian food choices and recipes. Actress Alicia Silverston is anything but Clueless when it comes to finding good things to eat.

This recipe is a simple roasted vegetable medley with butternut squash, zucchini, carrots and onions atop of some saffron and cumin flavored couscous is a great way to get your vegetables and protein.

It’s definitely worth trying out and be sure to checkout some other recipes from her website. I have my next selection already picked out – Mardi Gras Jambalaya.

Full Recipe: Kinds Classics Moroccan Couscous with Saffron.

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Sweet Potato & Apple Rice Bake

On February 20, 2012, in Recipes, by Chris Baccus
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If I was a vegetarian this would be my main dish for Thanksgiving. Add some green bean casserole and mashed potatoes and I’d be perfectly happy with a turkey free day.

The flavors in this dish are so beautifully combined that every bite puts a smile on your face.  I adapted this recipe from a Butternut Squash & Apple Rice Bake recipe from the blog Running to the Kitchen. I swapped out the butternut squash for sweet potatoes, switched the cannellini beans with navy beans, and used dried cranberries instead of dried cherries. I’m sure keeping everything as the recipe says is amazing too; it’s just that I went with what I had in my kitchen.

So feel free to make some modifications just be sure to keep the integrity of the dish by using similar flavors.

Enjoy!

Click here for the full recipe: Butternut Squash & Apple Rice Bake.

Sweet Potato Wontons

On January 18, 2012, in Recipes, by Chris Baccus
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Some recipes are meant for the weekend, not after work. This recipe is one of those. I had planned on making the filling the night before so I could save some time after work. Doing so would’ve made this a good weekday after work recipe, but that never happened and I ended up spending a couple hours making the filling, wontons, dipping sauce and rice.

Pan frying the sweet potato and butternut squash takes some time.  I would recommend steaming the sweet potato and squash for 10 minutes prior to pan frying. Using a food steamer will soften the vegetables before adding to the pan.  This should quicken the cooking at this step.

After the mixture is cooked, place everything into a bowl and roughly mash to combine ingredients and make it easier to use as filling for the wontons. You’ll only need a teaspoon sized scoop of the filling to place in the wonton wrapper.

Prepare as many wontons as you can with the filling. It makes somewhere between 20 to 30 pieces.

Full Recipe: Sweet Potato Wontons with Soy Garlic Dipping Sauce.

Here is a quick video I did showing how to wrap a wonton:

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Butternut Squash Risotto

On December 3, 2011, in Recipes, by Chris Baccus
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Alright I have a confession, I’m really a pathetic food blogger. Basically all I do is checkout Emily Levenson’s food blog, make what she makes, take a couple photos and then link to her site.  If you haven’t gotten the hint yet, you should be following Emily’s blog. (You should keep reading mine too, since I do occasionally make things not from her blog that I hope you think are worth trying.)

Tonight I had a butternut squash waiting all week on my counter until I got around to making this recipe.  It really turns out to be a richly colorful dish.  The orange risotto is a thing of beauty and I’m debating what to do with the leftovers after tonight.  I’m leaning toward some cider baked chicken breasts atop my leftover risotto.

This evening we stayed vegetarian and paired this dish with a salad.  Together it made for a great vegan meal.

For the recipe: Butternut Squash Risotto

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