it was a busy week last week! a birthday, a holiday and family visiting from out of town, it feels like christmas in july. amidst all the festivities i managed to steal sometime for myself and cook. there are some nights where cooking feels like a chore and then there are other nights where cooking feels like the best creative outlet. I feel alive, and excited that i get to create these small treasures and then force my whole family to eat them. one great thing about being married to someone who doesn’t care about food and having a son that can’t voice his opinion yet (well with words anyway) is i get to make whatever the fuck i want when i want. and you know what, after being at work all day, it’s quite to be able to call the shots and not have someone say i don’t want that…so thanks severin and oliver, for putting up with my bossy pants.
this recipe for me is mostly about comfort. it’s not the most appropriate recipe for 100 degree whether in july, however, the ingredients were readily available. maybe bookmark this one for november, when it starts getting cold. well, i grew up in hawaii and there is no cold. so maybe that’s why i can eat warm foods all year round? anyway, i really enjoyed this dish. it’s my first ever recipie that’s not adapted from anything. writing a recipe from scratch is hard. really hard! i found myself asking myself all sorts of questions. should i add the squash before the lentils, or after? should the squash be roasted by itself and then added i think this will preserve it’s beautiful color. but then that’s an extra few steps and lets be honest, i’m all about what’s easiest. so here is my first recipe. if you have any suggestions after reading it, let me know! if you found it worked out better another way, please share. i always love to learn something new. on a final note, i really belive that this is a recipe where the sum is greater than it’s parts. i was surprised at how the flavors blended together. this dish tastes better the next day. the butternut squash lends its sweetness to the overall flavor in a way that was unexpected and pleasently surprising. i wanted something acidic and crunchy to contrast with the soft sweet curry. i thought pickled cabbage was the answer. i’m on the fence. don’t hate it don’t love it. i wanted the cabbage to tase like pickled red onions. and they didn’t, duh, i was dissapointed. i think next time i will try picked red onions.
a word on curry: i know there are make your own curry recipe enthusiasts. and i’m sure it’s worth the time, the cost and the energy. i found that this
curry powder does it for me. i grew up in hawaii. the curry i grew up eating derives from japan rather than india.
curried lentils with butternut squash
1 tbsp oil of choice (i used coconut)
1 medium onion diced
2 cloves garlic minced
1 medium butternut squash, peeled and cubed
2 cups lentils (soak lentils while you prep your veggies)
1 32 ounce box of broth of your choice
1 tbsp curry powder
1 tsp ground cumin
1/4 tsp ground cloves
1/4 tsp cinnamon
2 tsp salt (more or less to taste)
fresh ground pepper
1 tsp soy sauce (not sure if this does anything, i was going for added umami)
warm oil in a dutch oven over medium heat. add onions, stir occasionally until translucent. add garlic and squash. stir and let the squash sweat. 5 minutes. add broth and lentils to pot. add the remaining ingredients. bring to a boil and then simmer for 15 minutes. taste lentils and squash, cook for 5 more minutes if needed. (i needed). viola! you’re done that’s it. for the pickled cabbage i doubled this
smitten kitchen recipe.