Have you noticed that grocery stores now have squashes overflowing over in huge bins? That’s a big, bold signal saying that it’s time to enjoy winter squashes!

Winter squashes are deep yellow and orange vegetables. The colour comes from the abundant amount of beta-carotene, which is a potent anti-oxidant that may play a strong role in reducing risks of heart diseases. In addition to antioxidants, winter squashes are also rich in vitamin C, fiber, potassium and folate. Plus, they are fairly low in calories and fat (about 40kcal and less than 1g of fat in a 1/2cup serving). Having a half cup serving of winter squash will satisfy the Canada’s Food Guide recommendation of having bright orange-coloured vegetable at least once a day. (Sources: Leslie Beck, RD and World’s Healthiest Foods).

If you’re familiar with squashes, you will probably have already bought some. But if you are not a big fan of squashes, here’s 10 recipes to try and hopefully they will convert you to a squash fan.

1. Roasted Kabocha Squash Soup. Kabocha is my absolute favourite squash, so sweet and so much flavour!
2. Mashed Kabocha Squash with Peanut Butter. One of my absolute favourite ways to enjoy Kabocha squash. Yuuuummm!
3. Squash Granola. Ever thought you can combine squash puree with granola?
4.  Butternut Squash Gratin. Comforting, warm and so satisfying.
5. Curried Roasted Butternut Squash Pizza with Caramelized Onions and Gorgonzola. Fusion of Indian flavours with familiar western ingredients.
6. Vietnamese Spaghetti Squash Salad. A refreshing alternative to your everyday salad. 
7. Baked Butternut Squash Fries. Yes, fries! Go beyond sweet potato fries and give these a try.
8. 7-minute Squash. Crunched for time? Try steaming them for some moist and soft squash.
9. Kabocha Squash Cake with Brown Sugar Cream. Think outside the box and use squash in a sweet concoction.
10. Squash Brownies with Chocolate Swirl Topping. Chocolate enhances the sweetness of squash and the squash keeps the squares moist for days.

In case you aren’t excited by these 10 taste recipes, here’s 6 more recipes worth trying!

I highly recommend buying squashes when they are cheap and store them throughout the winter. Squashes store well in a cool place away from direct sunlight for up to 3 months. For longer storage, I suggest cooking them and freezing them in individual portions for up to 6 months.

Do you enjoy winter squashes? What’s your favourite way to prepare them?

I have, however, seen many lovely pictures of bright, vibrant pesto on difference food blogs and those pictures always make me drool. But then when I read through the recipe instructions, I just don’t get excited enough to jump out of my seat and rush off to the kitchen to make it.

That is…until I saw the recipe for cilantro pesto.

I didn’t grow up liking cilantro – thought its flavour was too overpowering. But now, I’ve started to seriously appreciate the bright, bold flavour that cilantro bring to the food. I even got a cilantro plant (although it got way too much sunlight and too little water and died…but that’s another story for some other time).

Now each time I visit a grocery store to get my scallions, garlic and ginger, I would always make sure I also grab a bunch of fresh cilantro.

However, that causes a small problem. Everyone in the family eats scallions, garlic and ginger and we have no problem finishing them up quickly; but I’m in the only one that’s in love with cilantro. And as much as I do love cilantro, there is no way I can possibly finish a whole bunch without some of it wilting and turning bad.

To avoid cilantro buildup and avoiding waste, the only possible solution is to find a recipe that uses a LOT of cilantro and would last for a fairly long time in the fridge or freezer.

Cilantro pesto is just that perfect recipe.

No more cilantro overload. No more guessing how pesto tastes like – I finally made my own batch!

The recipe I followed is one that has received 4+ stars on AllRecipes.com. It is perfect in that it calls for everyday pantry items that I already have and is quite forgiving in terms of substitute ingredients.

I swapped in toasted unsalted almonds (the only type of nuts in my pantry at the moment), pre-grated parmesan cheese (not the best I know, but again, all I have at the moment) and used lemon juice instead of white vinegar. I added the ingredients in two turns, tasting and adjusting as I go, and in the end, came out with a wonderfully fresh, bright green and superbly strong-tasting cilantro pesto.

The flavour was bright from the abundance of the herb, salty from the parmesan, creamy from the olive oil and had some crunch to it too, thanks to the almond. It was good!

Now that I know how cilantro pesto taste, I’m eager to make a batch of traditional basil pesto – just for my family.

P.S. The original recipe mentions that a food processor or a blender will work equally well, I would suggest sticking to a food processor or a mini chopper; I tried it first with my blender and it was quite a disaster.

Cilantro Pesto

Makes 1 jar (~12oz).

Recipe from AllRecipes.com

What you’ll need:

• 1 bunch cilantro, washed and patted dry, large stalks removed
• 1/2 cup unsalted almonds, toasted
• 1 tablespoon freshly squeezed lemon juice
• 2-3 cloves garlic
• 1/4 cup grated Parmesan cheese
• 1/2 cup olive oil
• Salt, to taste

What to do:

In a food processor, or mini chopper (works great if you’re only making a small batch like me), put in toasted almonds and grind into a fine texture.

Add in the rest of the ingredients and half of the olive oil (1/4cup). Pulse until pureed and add the remaining olive oil until desired consistency.

Scoop into clean jar and keep in fridge for 2-3 weeks. Freeze pesto in ice-cube trays to keep them for longer.

After spending nearly 3 months in Hong Kong – the place with the most amazing food in the world (in my eyes) — I am finally back in Vancouver.

Home Sweet Home. In Vancouver ,the air is fresher, the sky is blue-er and the kitchen is three times as big!

So despite the fact that I still have not got over my jetlag, my head is already bursting with cooking ideas and I could just not wait another second to start cooking.

I went grocery-shopping and I saw these beautiful eggplants, and they were basically yelled at me to grab them and make something delicious out of them.

Back in Vancouver now, I am seriously craved simple, clean homemade food. I want light and refreshing food so a salad-type dish was definitely the way to go. Hence, this dish was born – Asian-style Marinated Eggplants.

Asian-style Marinated Eggplant

What you’ll need:

• 2 medium-sized Japanese eggplant, cleaned and quartered into long strips
• 1 tbsp vegetable oil
• 4 cloves of garlic, finely chopped
• 1 scallion, finely chopped
• 1 tbsp ginger, finely chopped
• 1 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 teaspoon sugar
• 1 tbsp water
• 1 teaspoon Chinese cooking wine

What to do:

Arrange the sliced eggplant on a large plate and steam until tender, about 12 – 15 minutes. When ready, drain off excess liquid that has collected at the bottom of the plate. Set aside and let the eggplants cool to room temperature.

Meanwhile, prepare the dressing by combining the oyster sauce, soy sauce, sugar, water and Chinese cooking wine. Stir to dissolve the sugar.

In a small saucepan, heat vegetable oil on medium heat. Add in garlic and saute until golden brown. Add in ginger and scallion and saute for another minute or so until fragrant. Pour in the dressing and let the mixture come to a boil.

Drizzle the sauce over the eggplant. Stir well and enjoy immediately or let it cool to room temperature before serving.

The main point of this post is to show off the most beautiful and tasty soft-boiled egg that I’ve ever made.

There are various methods that I’ve tried before but I think this new technique has given the most satisfying result yet.

The trick is easy: bring a pot of water to boil, then gently lower the eggs one by one into the hot water with a slotted
spoon, cover, turn heat down to medium-low and set a timer for exactly 7 minutes. When timer rings, immediately plunge the eggs into a pot of icy water to cool the eggs.

Seem a bit risky to put in cold eggs into boiling hot water? I was a little scared that it could turn into a disaster before I tried it too. But based on the results of the many people who tried this method before me, this trick works and seems practically failproof!

There is one key point to take note to make sure that this is a success though: handle the eggs with care and slowly place them into the pot. If you play rough, the shells can crack and you’ll leak egg white and that could turn into a complete egg-boiling catastrophe. So, don’t rush it, play gentle!

Eggs have been my top protein choice for the last little while now (my second favorite is tofu). It’s cheap, fuss-free and lasts in the fridge. Plus I just love that there are so many ways to prepare eggs.

I never get tired of eggs. And, this is definitely my new favorite.

I think I found myself a new comfort food dish – oyakodon. It takes no forethought, only requires about 30 minutes to prep (the longest part is cooking the rice) and gives me that much desired soul-comforting feeling without weighting me down and making me feel sluggish afterward.

Oyakodon is a traditional Japanese meal consisting of chicken and egg scramble served over rice. It is simple but yet it has that oh-so-satisfying factor. And the best part about it is that, it’s not just meat and starch, it has veggies incorporated right into the dish, making it a well-balanced nutritious and delicious dish.

You may have doubts thinking how these few ingredients can create such a fasty dish, but I’m telling you, the flavours are subtle yet addictive. You’ve just got to try it yourself to know!

Oyakodon

Serves 2.

Ingredients:

• 1/2 tablespoon vegetable oil
• 1/2 onion, sliced into thin strips
• 1 cup vegetable broth (or water, or chicken broth, your choice)
• 2 tablespoons soy sauce
• 2 tablespoons mirin
• 2 tablespoons sake
• 2 boneless chicken drumsticks, skin removed and cut into 4 pieces each (for more depth in flavour, marinate with salt and pepper for 1hr in advance)
• 2-3 eggs, slightly beaten
• 1 scallion, julienned, for garnish
• 1/2c dried sushi rice (add 160ml water and cook in rice cooker)

Directions:

• Prepare rice in rice cooker.
• Heat oil in sauté pan on medium heat. Add in onion and sauté until translucent, about 5 minutes.
• Add in broth, soy sauce, mirin and sake. Cover and bring to a boil.
• Add in chicken pieces and let simmer with lid on until chicken is cooked thoroughly and onions are soft, about another 5 minutes. Chicken pieces will be ready when easily pierced with the chopstick and no juice gushes out.
• Stir in eggs, cover with lid and turn off the element. Leave the sauté pan undisturbed and let the residual heat cook the egg, about 3 minutes. If you prefer your eggs less silky, keep heat on low and cook until desired doneness.
• When ready to serve, scoop rice into bowl. Top with chicken and egg scramble. Be sure to drizzle on the broth over the rice for more deliciousness. Sprinkle on scallion to garnish.

I’ve been told numerous times that the key ingredient to an amazing risotto is Arborio rice. Being the frugal me, however, I would not go out to buy Arborio rice just to make one type of food. Thus, risotto rarely, if ever, makes an appearance on my dinner table.

However, this weekend this random crazy thought struck me – risotto gets its nice creamy texture from the starch that gets released from the short-grain Arborio rice…so what if I substitute in sushi rice?!

Like Arborio rice, Japanese sushi rice is short-grained and has quite a sticky property when cooked so I know that it can theoretically mimic Arborio rice and produce that much desired creaminess.

To increase the success rate of my dish, I opted not to wash my rice. Washing the grains until water runs clear is good practice for making fluffy rice since it removes all the excess starch and possible dirt that coats the grain granules. But that step will be detrimental to a creamy risotto, so this step is an absolute no-no this time. Plus, the sushi rice I got comes from the US anyways, so I’m assuming the rice is nice and clean. 

Following the basic method of sauting rice with aromatics in oil and adding hot stock ladle by ladle, my Japanese rice risotto turned out beautiful. It had a rich and creamy, mushrooms added deep, earthy flavours and the miso-infused broth brought the whole dish together. Finished off with a dash of Japanese shichimi togarashi (Japanese seven spice powder), this was the perfect meal on a lazy weekend. So satisfying!

The one thing I love best about risotto is that you can play around with the ingredients you add in. For this one, I chose to feature mushrooms and added in broccoli and carrot for colour and texture contrast. Other tasty options include: spinach, daikon, shitake mushrooms, tofu, pickled ginger, some type of protein, etc

Mushroom Risotto with Japanese Sushi Rice

Serves 2 – 3.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, mashed
• 2 cups mushroom, chopped coarsely, any kind you like
• 1/2c broccoli stems, diced
• 1/2 carrot, diced 
• 3/4c Japanese sushi rice, unrinsed
• 1/4c cooking sake
• 2 – 2.5c chicken broth
• 1 tablespoon miso paste
• 1 scallion, julienned
• Shichimi togarashi, optional
• Parmesan cheese, optional
• Lemon juice, optional
• Salt and pepper

Directions:

In a large sauté pan, heat oil on medium heat. Add in diced onion and sauté until it smells fragrant and onion becomes translucent, about 4 –5 minutes. Add in minced garlic and sauté for 1 more minute.

Add in mushrooms, broccoli and carrot. Sauté for a few minutes to let the mushrooms release their juices. After mushrooms have cooked down slightly, add in rice. Stir to make sure all components are well-coated with oil.

Add in sake. Cover the pan and let it come to a boil. When it boils, turn down the heat to a simmer. Stir constantly but gently to ensure all the grains can absorb the sake.

Meanwhile, prepare the miso-infused broth. Heat broth in another small pan until hot. In a small bowl, ladle out a small amount of broth and mix in the miso paste. Then add that back to the pot of broth and keep covered.

When the rice has absorbed all the sake, slowly add in the hot stock in 1/4c increments. Only add in more broth when the previous amount has been absorbed. This process can take around 30 – 40 minutes. The only way to know when the rice is done is by tasting it! When the rice is al-dente and looks creamy, it is ready (or similar cook to your desired consistency).

Remove the pan from heat. Stir in scallion and other optional ingredients. Add salt and pepper to taste. Enjoy immediately!

It’s been such a frantic month and that’s why I’m posting late for my second Daring Cooks Challenge. I thought about skipping this one but it sounded so fun and I really did not want to miss out!

Renata of Testado, Provado & Aprovado! was our Daring Cooks’ April 2011 hostess.  Renata challenged us to think “outside the plate” and create our own edible containers! Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 17th to May 16th at http://thedaringkitchen.com!

Throughout the entire month, I had all these crazy ideas floating in my head as to what ingredient I could use to make my edible container but *sigh* due to time constraints, I ended up only executing one of my many ideas – baked egg in tomato shell.

Baked egg has always been one of my favourite power breakfast options. And since tomato has also been a good match to eggs, I figured it would be very suitable to bake the egg inside the tomato.

Verdict: Roasted tomato became juicy and sweet and the egg inside was tender, the yolk was just slightly runny, just the way I liked it. With just a touch of ketchup to bring the dish together, this was goodness in every bite, delicious, refreshing and healthy!

Baked Egg in Tomato Shell

Inspired by Renata .

Serves 1.

Ingredients: 

• small beefsteak tomato
• large egg
• 1 tablespoon milk (or cream)
• salt and pepper
• dollop of ketchup

Directions

• Preheat the oven to 350F.
• Slice off the top of the tomato and dig out the flesh and seeds. Also slice off a small piece on the bottom so the tomato stands still and doesn’t roll around easily.
• Crack an egg into the tomato shell. Sprinkle on salt and pepper. Add the splash of milk (or cream) – this will keep the egg moist while it bakes.
• Place the tomato on a baking sheet and bake for 10 – 15 minutes to desired doneness. (I like it best when the white turns white and the yolk slightly jiggles in the center when I shake the pan).
• Transfer to a plate, add on the ketchup and enjoy!

When I only want to roast a small batch of nuts, turning on the oven is definitely not the best option. Instead, I like to use the microwave – that’s my secret trick for making toasted nuts fast and fuss-free!

How To Toast Nuts with a Microwave:

1. Soak raw nuts in water for about an hour or so.
2. Drain the water and place the nuts on a plate (paper or ceramic is best, no metal please) large enough to hold the nuts in a single layer (and make sure it is not too big or else it won’t fit into the microwave).
3. While the nuts are still slightly wet, sprinkle in a pinch of salt, black pepper and other spices. Stir well.
4. Microwave on medium-high on 1 minute intervals, stirring in between intervals. The nuts will be ready when they smell fragrant and take on a golden brown colour.
5. Remove the nuts from the microwave and let them cool to room temperature. The nuts will crisp up as they cool. Once cooled, store in an airtight container and enjoy!

A few notes:

• For lightly salted roasted nuts, take 100g of raw peanuts and sprinkle in 1/2 teaspoon of salt.
• For something fancier, use raw cashews and stir in salt and black pepper.
• Other great flavour boosters: chili powder, cumin, curry powder, garam masala, salt & vinegar, cinnamon & sugar, etc etc.

What to do with roasted nuts?

• eat them plain out of hand
• homemade nut butter
• salad topping
• pesto / dressing

Have you tried using the microwave for roasted nuts? Know any delicious flavours that I can try for my next batch of roasted nuts?

When it comes to salad, I’m not too creative. I use the same ingredients over and over again.

Avocado, corn and bell peppers. These are my three must-have ingredients. Don’t need any mixed greens. Just toss these three ingredients with a miso vinaigrette and that will make me a happy fed girl.

Occasionally I may try out a new salad recipe, such as Cucumber and Pear Salad or Spicy Daikon and Cucumber Salad, but when I can get my hands on a ripe avocado, nine times out of ten, I would choose to make a basic chopped salad with my three favourite ingredients.

I just love the flavour and the texture of the trio and I never seem to get enough of it!

To keep this salad interesting, I like to seek out the odds and ends that are hiding in my fridge and add them to the salad to bulk it up and boost nutrition. My favourite add-ins include: beans, sweet potatoes, cucumber and apples.

Bell Pepper, Avocado and Corn Salad with Miso Vinaigrette 

Serves 2.

Salad Ingredients:

• 1 large red bell pepper, diced
• 1 cup canned corn, drained
• 1 ripe avocado, diced
• 1/4cup cilantro, chopped

Dressing ingredients (makes 1/2cup):

• 2 tablespoon red miso (or white if you prefer milder flavour)
• 2 teaspoons Dijon mustard
• 1 tablespoon water
• 1.5 tablespoon lemon juice
• 1.5 tablespoon rice vinegar
• 1 tablespoon mirin
• 1 scallion, julienned
• 2 teaspoons ginger, peeled and minced
• 1/4c vegetable oil
• 1 teaspoon sesame oil

In a small bowl, blend together the miso paste, water and lemon juice. Transfer it to a small glass jar, add in the remaining dressing ingredients. Close the lid tightly and shake vigorously until dressing combines well. Set aside.

In a salad bowl, toss together the salad ingredients. Drizzle on 2-3 tablespoons dressing and toss well. Add more dressing if desired. Season with salt and pepper. Divide salad into two portions and enjoy!

I knew about the The Daring Kitchen for a while now, but until this month, I just didn’t muster up enough courage to join it. No idea why the simple act of signing up took me so long, but that doesn’t really matter anymore – the key is that I’ve finally joined it. I am now officially a Daring Cook!

Kathlyn of Bake Like a Ninja was our Daring Cooks’ March 2011 hostess.  Kathlyn challenged us to make two classic Peruvian dishes: Ceviche de Pescado from “Peruvian Cooking – Basic Recipes” by Annik Franco Barreau. And Papas Rellenas adapted from a home recipe by Kathlyn’s Spanish teacher, Mayra.

We were instructed to make at least one of the recipe. I wanted to try both but I just didn’t have the time. In the end, I chose to only make the ceviche.

Original plan was to use sashimi-quality tilapia fillet, but when I went grocery shopping, there were no frozen white fish in sight. Instead, I saw these 100g mini packs of frozen scallop. So I switched my game plan and made a Scallop Ceviche For One.

Another substitution I did was to use Thai Bird’s eye chili instead of Aji chili pepper. I thought about using Jalapeno pepper but stuck with Bird’s eye because I liked the hint of red provided a vibrant, sharp colour contrast to the white fish.

Verdict: Scallops “cooked” in lime juice were silky, soft and had a tangy, very refreshing flavour.  I never had raw scallops before and now I think I’m hooked.  Next time I’ll have to try making the dish with sashimi grade fish, I bet it will even be more amazing.

Scallop Ceviche

Recipe adapted from Bake Like A Ninja.

Serves 1 – 2 as a starter.

Ingredients:

• 100g frozen scallops, defrosted]
• Salt and pepper
• Juice from 1 lime
• 1 garlic clove, mashed or pressed
• 1/2 Thai Bird’s Eye chili, deseeded and membranes removed, minced
• 1 tablespoon cilantro, chopped
• 1 red onion ring, finely diced and soaked in ice water for 10 minutes

Rinse scallops and pat try with a paper towel, place into a small glass bowl (or any other non-reactive container). Sprinkle on some salt and pepper.

Drain the red onion and set aside.

In a separate bowl, mix together the lime juice, garlic, chili cilantro and red onion. Pour over the scallops and combine well, making sure the scallops are submerged in the marinade. Let the scallops “cook” in the marinade until desired doneness, from 10 minutes to overnight.

For a true Peruvian flavour, the original recipe suggests as little as 10 minutes. I let mine sat for a good 1.5hours. Leaving the fish in overnight to thoroughly cook it.

Thank you Kathlyn for hosting this fun challenge! 

I look forward to many more challenges to come.