Pumpkin or Acorn Squash Stir Fry

The variety of pumpkin and squash in the supermarkets or grocery stores confuses me a lot. Even the name "pumpkin" and "squash" confuse me. Is pumpkin = squash? Is pumpkin  part of squash family, or maybe the other way round? I know there is Google Search but there are times (at this minute) when I just do not want to do it. I am sure my fellow blogger friends would be able to stimulate and open up my mind more, on pumpkin and squash. I have already learn from them, that some pumpkins are more suitable for baking while others, more suitable for cooking. And some, suitable for Savory Pumpkin Cake.

Stir-Fry Acorn Squash*
Ingredients: 1 small acorn squash, remove seeds (note: keep the seeds aside for roasting**), peeled, then cubed; 2 stalk green onions, cut into small pieces; pinch of ground cumin, salt and pepper, to taste

Directions: Heat 1 tbsp of oil in a pan. Add green onions and fry till fragrant. Add in cubed squash, pinch of cumin and mix well. Cover the pan and allow to simmer at low heat till squash softens. Add some water, if mixture too dry and continue to simmer at low heat. Add salt and pepper, to taste. Serve when squash completely cooks through.

*If unsure, ask! And the friendly staff at Whole Foods recommended Acorn Squash for stir-frying. It works!
** Roasted Pumpkin Seeds


Penzeys Fall Spices Giveaway is ON! To learn how you can be a winner, go read their special announcement. Well, I'm thinking...Fall pumpkins and Fall spices...what a great match!

Tag: pumpkin, stir fry, squash

Spiced Okra with Tomatoes

Turmeric is definitely a spice that I have used more often now, because of my likes all around Indian food. Remember Spicy Green Beans, Spicy Green Beans with Carrots, Cabbage Curry and Curried Potato and Mushrooms? Love them with turmeric! And for Think Spice event, hosted at Bengali Cuisine in November, I have this easy tomato okra recipe that makes use of spices such as turmeric, cumin and black pepper. Turmeric.....AHhhhhhhhh...this spice has touted health benefits too.


Spiced Okra with Tomatoes
Ingredients: 3 gloves garlic, minced; 3 shallots, thinly sliced, 1 medium-sized tomato; okra, sliced into cubes; salt, to taste; 1/4 tsp of ground cumin; 1/4 tsp of turmeric; 1 tsp curry powder; ground black pepper, to taste

Directions: Heat 1tbsp of oil in a frying pan. Add garlic and shallots and saute till fragrant. Add tomatoes and okra, mix well; add cumin turmeric, curry powder, then some water, and allow it to simmer at low heat for 10-15 minutes. When mixture(okra) start to turn tender, add salt and black pepper to taste and continue to simmer till gravy is mostly absorbed into the okra. Serve with steamed rice.



Tag: okra, turmeric

Kale: Stir Fry Kale with Garlic (Chinese Style)

I should be ashamed of myself that despite living in the US of A for more than 2 years, I have not tried KALE. What is that? Nothing fascinating, ok. Just green leafy vegetables that I would have never thought of putting into my grocery basket. Well, they are really not that popular, I remember. I did not recall them being as extensively used as compared to celery, fennel, lettuce in most of the cooking shows I have watched. And even if I have seen or heard about kale, this vegetable has registered as being a "tough" one - difficult to cook.


Stir Fry Kale with Garlic (Chinese Style)
Ingredients: bunch of kale, leaves only; garlic gloves, finely minced; salt, white pepper
Directions: In a heated pan, add some canola oil. Then add in garlic and fry till fragrant. Add in kale leaves and stir fry quickly, mixing well. Add 3-4 tbsps of water , cover the pan and allow kale to simmer (so that leaves soften and cook). When leaves softened, add a pinch of salt to taste, then add in some white pepper, stir briskly.

Kale leaves take a longer time to turn tender compared to most of the Chinese vegetables such as Bok Choy, Choy Sum and Gai Lan. To some, kale might be an acquired taste (as they may taste somewhat bitter and strong). But as the Chinese saying goes - 苦口良药, which means "bitter is good medicine" and in fact, kale is super- healthy: its bitter taste because of iron content; and it has load of good vitamins.

This was my first attempt at kale and what lies ahead is more exploration into this nutritious green. The more I experiment with this vegetable, I find better ways to cook it. Stir-frying is not one of the easiest. So, what is ?

My first attempt at kale is going to Weekend Herb Blogging host of the week, Winnie of Healthy Green Kitchen. For recaps and round-ups, check out Cook Almost Anything.

Tag: kale, stir fry, vegetable

Coffee-drip, brewed,pressed or "innovative" ?

Always amazed by Japanese innovation in almost... ...everything. Go figure.


Tag: coffee

Garlic-Herb Butter Crostini

A hearty bowl of minestrone or pumpkin soup would pair so well with these garlic crostini (means "little toasts" in Italian), paving a perfect way to brunch-ing at home, especially when you just want one comforting meal in between breakfast and lunch. That makes Monthly Mingle - Brunch at What's for Lunch, Honey.


You do not need a full-range oven for this. A small little toaster oven will do the job. And even a better deal - you can use "old" baguette (bread) and inject new life into that dry loaf of mass.



Garlic-Herb Butter Crostini
Ingredients: Baguette, thinly sliced; unsalted butter; garlic, finely minced; dried herbs (basil, oregano), salt
Directions: Preheat toaster oven at "Bake". When the butter is slightly soft (at room temperature), add in the minced garlic and herbs, then mix them thoroughly into the butter. Spread the garlic-herb butter on one side of the bread slice, then place the bread slices (slathered side up) onto a tray laid with Al foil. Set oven to "Toast" and toast for about 12-15minutes till the bread becomes toasted, golden brown.



Enjoy *crunch crunch*  ...


Tag: soup, garlic crostini