a few new things

I found this recipe a while back in Cat Cora's book, Cooking from the Hip. It's one of those "just wait til the season rolls around" recipes I was really excited about. I've never cooked with squash or lentils before, but it sounded so good I had to try it.



Curried Lentils with Butternut Squash

1 cup lentils
1 small butternut squash, cut into chunks
1 tbsp olive oil
1 tbsp curry powder
1 tsp fresh grated ginger
1 tsp chili powder
kosher salt and pepper to taste

1. Preheat the oven to 375 and butter an 8x11" dish.
2. In a saucepan, add the lentils and enough water to cover. Bring to a boil, add the squash, and reduce down to a simmer. Cook for 25-30 minutes until liquid is reduced down and squash is tender.
3. Strain liquid from vegetables. Return back to pan and mash the squash lightly.
4. Spoon into the baking dish and bake for 20 minutes until hot.

I served mine over coconut basmati rice (using leftover coconut milk from the cupcakes...) which was delicious!


For dessert, I decided to run with the coconut theme and make some pudding...from another saved recipe.


Warm Banana-Coconut Pudding with Tapioca Pearls

3 cups water
1/3 cup small tapioca pearls
bananas, sliced in half moons
1 14 oz. can coconut milk
1/2 cup sugar
pinch of salt

1. In a saucepan, bring the water to a full boil. Add the tapioca pearls stirring constantly for 1 minute to avoid clumping. Slightly reduce the temperature to a strong simmer, stirring occasionally for 10 minutes or so. The mixute will thicken considerably.
2. Add the coconut milk, sugar, and salt and cook for a couple minutes.
3. Serve hot/warm with banana slices. Garnish with flaked coconut.
   

Pin It