involvelemons's Profile

Display Name:	involvelemons
Member Since:	1/11/11

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This is pretty delicious. I just threw all the ingredients in a 4 quart crock pot and let it cook for about 10 hours on low.
The only problem I had: what do do about those coriander seeds and cardamom pods? They were like little spicy pebbles hidden throughout my soup. They were about as cooked as they'd ever get, I suppose, and tasty when cracked with the teeth every once in a while, but overall an obstacle. I had a pile of shrapnel next to my bowl by the end of the meal.
I've never cooked with either. Would grinding them up in a mortar before cooking make more sense?

Recipe: Sweet Potato and Tempeh Stew

1/15/11 10:23 AM

Substituted slivered almonds for the pine nuts. Toasted them in a dry pan, then crumbled.
Next time I think I'll bake the butternut squash whole then scoop out the innards and blend with sauteed onions and garlic before pan frying with the noodles. The cubes baked up kinda hard and crunchy, like potato planks. I was hoping for a much more gooey butternut squash concoction.
Next time I'll skip the black pepper, use less onion, and splurge on the pine nuts.
PS used a wok: worked pretty well.

Recipe: Pasta with Butternut Squash, Sage, and Pine Nuts

1/11/11 8:06 PM