Butternut Squash and Tahini Spread

Dear Jess,

This is a new staple recipe for future potlucks, baby showers, bridal showers, tea times... any time...

While at Mary Austin's house, visiting before her Pampered Chef party, she showed me a cookbook she signed out from the library. Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi. I am seriously considering buying this beautiful book. It is so well laid out, and the photos are gorgeous. It makes you want to eat every single dish in you see in this book.

Since I offered to bring a dip with veggies and/or crackers for a baby shower that was coming up, I decided to copy this recipe from the book. I don't have the page number with me, but if you buy the book, it will be in there... I promise!

I don't think I was expecting this to be anything special. I thought it would be yummy, but a 'whatever-I'll-make-it-this-one-time' recipe. This is one situation where I am always glad to be entirely wrong! This spread is sweet, with a thick texture. It was delicious on sesame rice crackers, but would also be amazing as a spread on a sandwich or wrap!

Also, this makes a LOT of spread. The picture shows about a third of the amount, and I put it on my large dinner plate! But not to worry! It keeps well in the fridge!

Butternut Squash and Tahini Spread
from Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi

1 very large butternut squash (about 2 1/2lb), peeled and cut into chunks (about 7 cups in total)
3 Tbsp olive oil
1 tsp ground cinnamon
5 Tbsp light Tahiti paste
1/2 cup Greek yogurt
2 small cloves garlic, crushed
1 tsp mixed black and white sesame seeds (or just white, if you don't have black)
1 1/2 tsp date syrup (or maple syrup or molasses)
salt

Preheat the oven to 400F/200C

Spread the squash out in a medium roasting pan. Pour over the olive oil and sprinkle on the cinnamon and 1/2 tsp salt. Mix together well, cover the pan tightly with aluminum foil, and roast in the oven for 70 minutes, stirring once during the cooking. Remove from the oven and leave to cool.

Transfer the squash to a food processor, along with the Tahiti, yogurt, and garlic. Roughly pulse so that everything is combined into a coarse paste, without the spread becoming smooth; you can also do this by hand using a fork or potato masher.

Spread the butternut in a wavy pattern over a flat plate and sprinkle with the sesame seeds, drizzle over the syrup, and finish with the cilantro, if using.

I really do hope you get a chance to make this! The flavours and textures all have a party in your mouth with every bite! Mmmmmmmm... I need to make this again... and soon!

Love,

Curried Squash Soup

Dear Sally,

The dust is starting to settle. My parents how now successfully married off both of their children. It was a beautiful weekend in Ottawa and David and Steph looked very happy.

I hadn't planned ahead for meals this week so this soup was actually just a random act of cooking. Jesse brings home random vegetables for me from his parent's garden . . . hence this soup.

Ingredients

(adapted from The New Moosewood Cookbook) 

3 cups butternut squash

2 1/2 cups chicken stock

1 cup orange juice

1 tbsp. butter

1 cup chopped onion
2 medium cloves garlic, minced
1 1/4 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. cinnamon
1 tsp. fresh ginger
1/4 tsp. dijon mustard
1/2 cup lactose free yogurt
dash cayenne pepper
fresh lemon juice

1) Preheat oven to 375 F. Split the squash lengthwise, remove seeds, and place face-down on a lightly oiled tray. Bake until soft (about 40-50 minutes). Cool, then scoop out the insides. Measure out 3 cups worth and place in a large saucepan. Add the chicken stock and orange juice and bring to a boil.

2) In a frying pan cook onion and garlic over medium heat until clear (about 5-8 minutes). Remove from heat and add to squash mixture. Add the rest of the ingredients to the pot. Using a hand blender, puree soup until it is a nice smooth texture. Serve and enjoy!


I am sure that you will be busy with family this Thanksgiving weekend. Say hi to everyone for me!

Miss you lots,

Jessica

Kickin' Chicken: Chicken Thighs with Peanut Sauce

Dear Jess,

Jillian Michaels kicked my butt this weekend.

Let me explain... Jason and I went to my cousin Rebecca's house so Jason could help her husband chop and stack wood (at least I think that's what they did... I hung out inside with all the girls!) We got there around 10:30, and by 11, Rebecca and I were starting to sweat. I knew half way through that I would not be able to move for a couple days... and I was right! Thus, first thing on Tuesday I went and picked up the DVD (Jillian Michaels 'No More Trouble Zones')! Today is my first day of ascending and descending stairs with no pain. Today will also be the second time I do the DVD workout.

This recipe I did quite a while ago. It's another really quick and very simple one. You can do it with chicken thighs or breasts. I used thighs because they're so delicious and cheaper than breasts. It's not anywhere near what Jamie Oliver would do, but for a quick, no-mess, low maintenance meal... it got my attention. You can make it spicy depending on what salsa you use. You could also throw in some chili flakes if that tickles your fancy. I will most likely be making this again!

Kickin' Chicken (6 servings)
from Eat Shrink and be Merry, by Janet and Greta Podleski

3/4 cup bottled light peanut sauce
1/2 cup medium or hot salsa
1/4 cup chopped, fresh basil leaves

1. Preheat oven to 400 F. Spray a 9x12 inch baking pan with cooking spray. Arrange chicken thighs in the pan in a single layer. If you're using breasts, cut them in half to make them fit the pan if necessary.

2. Combine peanut sauce, salsa and basil in a bowl. Pour over the chicken evenly and make sure all pieces are well coated with sauce. Bake, uncovered for 40-45 minutes for thighs, and 35-40 minutes for breasts, or until chicken is no longer pink in the center and sauce is bubbly.

3. To serve, arrange chicken on a platter and pour the sauce from the pan over top.

I had diced and froze some squash earlier in the month. I steamed it and mashed it with a little greek yogurt! Very yummy!

I hope all the planning is going well! I miss you (as always) and can't wait to have a Skype date! You are a remarkable woman and I am proud to call you my friend.

Love,

Meatless Monday

Dearest Sally,

WE ARE GETTING MARRIED! I am sooo excited for this year. There is so much to do, so much to prepare and it is so much fun to be doing it together.

Today is cold, windy and I was in the mood for some experimentation today. I am still sick and read somewhere that hot and spicy foods will open up your sinuses. Here goes nothing! I had cauliflower, quinoa and a few other random ingredients in the house and so I decided on a Jamaican style dish with my own twist. I am letting it sit overnight so all the flavours can blend.

OH! I also had squash in apartment just sitting around so decided to make some soup. I used the Moosewood cookbook that you gave me. It smells awesome! I can’t wait to have some tomorrow.

Jamaican Mish Mash Rice

(Adapted from Eat, Shrink, and be Merry)

1/3 cup chopped green onions

¼ cup freshly squeezed limejuice

2 tbsp. olive oil

2 tbsp soy sauce

1 tbsp brown sugar

1 tbsp grated gingerroot

2 tsp minced garlic

2 jalapeno peppers, seeded and chopped

1 tsp ground allspice

1 tsp dried thyme, salt, and pepper

½ tsp ground cinnamon and ground nutmeg

2 cups uncooked quinoa

1 head cauliflower

1 can mixed beans

I cooked the quinoa and let it cool. I washed the cauliflower and broke it into large pieces. I placed the pieces in a food processor and pulsed until it was a fine mixture. I put the quinoa and cauliflower in a big bowl and tossed in the mixed beans. I added all the rest of the ingredients to the mixture and stirred. Let it sit in the fridge overnight and it should be perfect by morning. It tastes good right away but I find some things better with time.

Curried Squash & Mushroom Soup

(Adapted from The New

Moosewood Cookbook)

1 medium squash

4 cups water

2 cubes broth

1 cup orange juice

½ cup chopped onion

2 cloves garlic, minced

¼ tsp. salt

½ ground cumin

½ coriander

½ tsp cinnamon

1 tsp. ginger

¼ tsp mustard (Dijon)

1. Preheat oven to 375. Split the squash lengthwise, remove the seeds, and place face down on a lightly oiled tray. Bake until soft (about 30-40 minutes). Cool, then scoop out the insides. Place in a food processor or blender with some of the broth water, and puree until smooth. Add the orange juice, rest of the broth and squash to a pan.

2. While the soup is simmering cook the onions until soft. Add the garlic and stir. Cook for about 2 minutes then add the ingre

dients to the pan.

3. Stir in the remaining ingredients and let simmer for at least 2 hours for best flavour.

I can't wait to chat or see you, whichev

er one comes first.

Love,