FOOD fit for a Rockstar

Deena Kamm's recipe book and always evolving food philosophy

Two-Timing me with a Kabocha Squash.

September4

My husband is having some kind of crazy love affair with Kabocha Squash.  Every time we see it in Whole Foods he acts like it’s his long lost lover from college who performed private strip tease dances for him in his dorm and then did his laundry.  He practically cradles it romantically when he sees it – he gives it so much love from the bin to the cart to the bag to the house to the cutting board to the stove/oven to the plate, it’s embarrassing.  He LOVES Kabocha.  If I was the jealous type I would NEVER let that bitch back in my house.  But actually, I think she’s pretty nice myself.  So when she’s in season, we buy her any chance we can get.

We started eating Kabocha when we were eating a macrobiotic diet a few years back.  Our good friends and food mentors, J & A Taylor, had us over for dinner one night and the rest is history…  I have found that not only do most people not have a clue what Kabocha Squash is, but they are afraid to try it when they learn about it.  Silly.

Here are a few pictures I took of the Kabocha I used today – (I always forget to take pictures until after I have half eaten something or already chopped it up a bit – sorry.  Google Images is great for things like this if you need more detail)

So, Kabocha is a squash, or a pumpkin, or a potato… okay – it’s definitely not a potato I just like to type in threes.  Either way it is SO easy to make and SO good for you!!  You can cut it in quarters and roast it in the oven just like you would an acorn squash or spaghetti squash.  You can cut it into chunks and steam it.  That’s always a super healthy and easy way to eat just about any Veggie.  I sometimes pressure cook it and then mash it up with Earth Balance “Butter” (This is Zeke’s favorite way to eat it – he refers to this as “Squash Squash.”  He’s clever, and corny) Or you can cut it up and roast it with other delightful goodness like I did tonight.  As usual, I took a crappy picture AFTER we ate.  Blogging in my kitchen is usually an after-thought.  I’m working on this.  Here’s what I did – it was SERIOUSLY delicioso:

Let’s call this: Roasted Kabocha with Fresh Fig

-1/2 of a Kabocha Squash, gut the seeds and peel the green stuff off.  You CAN eat the green stuff but I don’t like it – my husband thinks Kabocha can do no wrong and he emphatically claims to like the green stuff.  But he is still in the honeymoon phase.  Trust me – peel it.
-1 produce basket of fresh RIPE figs (about 10-15??)
-2 to 3 yellow onions – cut in large chunks
-2 to 3 cloves of roughly chopped garlic
-1 to 2 tablespoons of dried Oregano (I never measure – but don’t overdo it – just add some flavor to enhance the Fig)
-1 tablespoons of dried rosemary ground up in your hands as much as possible (I think fresh rosemary would also be great, but I still wouldn’t use too much)
-Salt to taste
-3 to 4 tablespoons of Olive Oil
Mix all the ingredients together in a roasting dish or pan and bake in a preheated oven at 400° for about 45 min to an hour. Check after 30 minutes and stir everything up to coat it evenly.
I added chopped up tofu in the last 15 minutes and it was a hit with the boys. You might be able to add Tempeh into it in the beginning for an alternate healthy, high protein version. I will try that next time… Zeke is also having an unreasonable love affair with Tempeh these days, but that’s another post.

Side note: I recently learned from a local farmer that Kabocha and most hard shelled squash (butternut, acorn, pumpkin, etc…) need at least a month to properly cure once cut off the vine.  That means you can, and should, buy and store squash for two to three months from the time it was picked to get the best flavor and the most nutrients out of it.  If you know when it was cut then you can wait a few months to use it.  If you don’t know when it was cut then you can still let it sit (room temp) for at least a month before you have to worry.  We didn’t do that this time because I couldn’t bear to listen to Zeke romance the squash for another second.  But I did buy two small Red Curry Squash and I don’t plan on eating them anytime soon!!

Husband Rating 5 star:gold-stargold-stargold-stargold-stargold-star “I missed my Kabocha so much. Next time we go to WF’s let’s buy every one they have.”  and   “I actually thought the figs were great in this. I love this dish so much!!”
Kid Rating 3 smiley faces “I don’t like that fig.  But I love these onions and squash squash!”

Quick Lunch Casserole – just threw it together

September18

So I just made this casserol strictly because I didn’t want to leave the house or make a big deal out of cooking a big lunch. I was also secretly hoping it would be good enough and big enough that I didn’t have to also cook dinner tonight. It worked – we will be eating this again in about four or five hours from now for dinner.

pasta-casserole
Here’s what I did:

  • Preheat oven to 350.
  • boiled 3/4 package of Trader Joes Organic Brown Rice Spiral Pasta
  • heat olive oil in sautée pan and then sautéed one small red onion – chopped in easy big pieces
  • before the onions were done I threw in about 7 Dino Kale leaves chipped up (I cut out the fat part of the stem first)
  • transfered the onion and Kale to a casserole dish and used the same pan for…
  • one package of vacuum packed tofu cubed and sautéed in more olive oil – cooked until brown on outside (or chicken, sausage – whatever meat you like to eat in a casserole)
  • rinsed cooked pasta in cold water and threw it in the dish
  • mixed all ingredients in dish with about 3/4 jar of Trader Joes Organic Marninara
  • Threw the Tofu on top of that and mixed in a handful of shredded Organic Mozzarella Cheese (TJ’s – of course)
  • Then added the rest of the mozzarella package to the top of the casserole and baked it for 30 minutes at 350.
  • let is rest for about 15 minutes and then dive in.
  • You can add salt before or after but it needs it – along with some ground pepper to taste.

The whole thing took me about 30 minutes to make. Super easy one. Pretty healthy too.

Husband Rating 5 star: gold-stargold-stargold-stargold-stargold-star “Perfect combination of flavors, textures, and happiness!”

D-