Moroccan Butternut Squash + Wild Rice with Garbanzos

Moroccan Butternut Squash + Wild Rice with Garbanzos

 

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so this is the sound of you
here and now whether or not
anyone hears it this is
where we have come with our age
our knowledge such as it is
and our hopes such as they are
invisible before us
untouched and still possible

– from To the New Year by W.S. Merwin

 

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Moroccan Butternut Squash + Wild Rice with Garbanzos, serves 4-6
Near the tail end of winter last year, I made a rendition of this off the Kinfolk website. I declared it the best thing I had eaten all winter and couldn’t wait until squash season came back. This year, I realized the recipe had disappeared and so I set about to recreating it. Unlike the original, I added cooked garbanzo beans and a good couple handfuls of winter greens. It is now more of a one-dish main grain salad than the original, which served as a side. It’s a good one for a cold winter evening and makes an excellent leftover lunch. Enjoy!

1 cup uncooked wild rice
1 1/2- 2 lbs. butternut squash, peeled, deseeded and diced into 1/2-inch cubes
1 large onion, diced
1/4 cup raisins
1/4 cup chopped dried apricots
1/4 cup toasted hazelnuts, chopped
2/3 cup parsley, minced
2 cups cooked garbanzo beans
4 cups chopped kale or other winter greens
1 tsp. sea salt, or to taste, divided

Dressing:
2 Tbs. coconut or good quality canola oil
2 Tbs. apple cider vinegar
1 tsp. Dijon mustard
1/4 tsp. black pepper
3/4 tsp. cumin
3/4 tsp. cinnamon
1/2 tsp. turmeric
1/4 tsp. cardamom
1/4 tsp. coriander
1/16 tsp. clove
1/8 tsp. nutmeg
splash of water, as needed

Instructions

  • Heat oven to 400 degrees F.
  • Cook rice by combining with 2 cups of water in a medium saucepan and bringing to a boil. Turn down to a simmer and cook until the rice is light and fluffy and the water is completely absorbed, 50-60 minutes.
  • Mix the dressing ingredients in a small dish or jar.
  • Place squash cubes  and diced onion in a single layer on a baking sheet lined with parchment paper. Drizzle 2/3-3/4 of the dressing over the vegetables, and sprinkle with salt. Mix it well with your hands or wooden spoon until the vegetables are evenly coated. Place them in the oven and bake for 35-45 minutes until the squash begins to brown on the edges and completely soft.
  • Meanwhile, in a large bowl, toss together the garbanzos, parsley, greens, dried fruit, and hazelnuts. When the rice and vegetables are done cooking, allow them both to cool slightly and then add to the bowl ingredients. Stir in the remaining dressing and season with additional salt and pepper to taste. Serve warm or at room temperature.
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Hungry Gap?

Hungry Gap?

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In temperate climates like ours in western Oregon, and also traditionally in the United Kingdom and Ireland, the weeks between March and April are known as the Hungry Gap for gardeners and local producers because we have nearly run out of winter storage crops and the new season’s growth does not provide a substantial amount of nourishment.

 

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Most of us don’t think about this anymore, since we have access to almost any type of food we’d like from all across the globe. Easter is next weekend however, and for me, Easter marks the beginning of true spring. Likewise, I associate Easter with strawberries and rhubarb at home with my parents and extended family. Because I manage a garden, I’ve become aware that this pairing won’t come together locally until early May, and though I’m okay with purchasing a few berries from afar to enjoy sooner, I’m nearly always disappointed with the flavor. When I spent a summer on the strawberry farm as their trials intern, I was surprised at the diversity of varieties. Some were super-packed with flavor and others were big and beautiful, but tasteless. Interestingly, all the varieties went into the same punnets and at the grocery store, I could just as easily pick up tasteless strawberries as flavor-packed ones. In any case, it is not common for commercial fruit and vegetable varieties to be bred for outstanding flavor. It is early yet in this new season and this year we won’t be traveling home for Easter. So I think I will wait on strawberries.

 

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I’ve noticed a little of this hungry gap in shopping for local vegetables lately too, as there is a plethora of greens and some winter storage roots like rutabagas, turnips, parsnips, and beets, but the variety that other seasons provide is missing. Still, in our age of abundance, there is a bounty during this season.

I’ve been doing a better job too, of planning meals since moving, taking on grad school, and commuting. I thought I would be letting go of cooking creatively during this new phase, but the opposite has actually been true. Using seasonal produce as the foundation for meals and then planning for busy weeks, being flexible, and doing a little more batch cooking on slower days has been quite instrumental. William’s one day of managing dinner has also allowed for simpler things like pizza, tacos, and pasta primavera to show up in our rotation.

 

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Even during this hungry gap and busy season, we are enjoying lots of variety. This is what I picked up in the last week, and how we enjoyed them:

Turnips + Rutabagas: Rustic Indian Samosa Pie

Beets: We had beets, lentils, tahini + flatbread last weekend and leftovers into the early part of the week.

Leeks,  Nettles + Potatoes: We enjoyed a nice Irish Nettle Soup with leeks and potatoes for St. Patrick’s Day.

Sprouting Purple Broccoli + Collard Raab: I lightly roasted these with tempeh and za’atar, and served them alongside harissa and millet. Yum!

Eggs : William powers through tax season by eating eggs and green juice most mornings for breakfast.

Green Salad mix with lots of winter greens like kale, arugula, frisée, bok choy, and chard: To round out meals.

Carrots + Parsnips: For snacking and carrot + parsnip oatmeal.

Parsnips + Sage: I am experimenting with a parsnip + sage risotto for dinner tonight and serving it alongside white bean fagioli from Heidi’s new book.

 

 

What local abundance is available lately in your corner of the world?

 

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Rustic Indian Samosa Pie with Mint + Cilantro Chutney, serves 4

I first got the idea for this pie from Kelsey, when I attempted to make her Sweet Potato Samosas and failed miserably with tiny pastries and gluten-free crust. Since then, I decided to turn it into a seasonal veg pie and finally perfected a savory crust. I’ve made this a few times and change up the vegetables depending on what I have. It is a good one for using up random vegetables that might be hanging about. This version has rutabagas, turnips, and peas and only a top crust. If you want more of a true pie, double the pastry recipe and make a double crust. It will take a little longer to bake. A word to the wise, I tend to air on the side of spicy with seasonings, and then serve a cooling mint and cilantro chutney alongside to tame it down. Use a little less cayenne if you prefer less heat. 

Savory Pastry

1/2 cup brown rice flour, plus more for dusting

1/2 cup quinoa or amaranth flour

3/4 cup chickpea flour

1 tsp. salt

1/4 cup olive oil

 

Filling:

1 Tbs. olive oil

1 medium onion, medium-diced

5 cups chopped vegetables (mix of turnips, rutabagas or any others)

1 cup frozen peas

2 cups vegetable broth

1 1/2 tsp. apple cider vinegar

3/4 tsp. ground coriander

1 1/2 tsp. garam masala

3/4 tsp. ground cumin

1/2 tsp. salt

3/16 tsp. cayenne

1-inch piece ginger, minced

1 Tbs. arrowroot or tapioca starch

 

Cilantro-Mint Chutney:

1 large bunch cilantro

1 cup tightly packed mint

3 Tbs. fresh lemon juice

1/2 cup plain coconut yogurt

1/4 tsp. salt

  • Make the crust: Combine the flours and salt in a food processor. Pulse a few times to aerate and mix. Add the olive oil and 1/4 cup cold water. Pulse until the dough just comes together, adding a little more water as needed.
  • Transfer the dough to a plastic wrap, wrap it loosely and press it into a flat disk. Chill in the fridge for at least 30 minutes while preparing the other ingredients.
  • To make the filling: Heat the oil in a large sauté pan and then add the onion, and cook until lightly browned. Add the chopped vegetables and 1 cup broth and let simmer for 10 minutes, stirring occasionally. Add vinegar, coriander, garam masala, cumin, cayenne, salt, minced ginger, and remaining cup of broth. Simmer for another 10 minutes until the vegetables have softened. Stir in the peas and arrowroot starch mixed with a small amount of water. Bring the mixture to a boil, and then turn down to a simmer and let cook a couple minutes more. Remove from heat and transfer to a 9-inch pie dish.
  • Dust a large flat surface with rice flour, and roll the pastry out until it is about 1/8-inch in thickness. It should be just larger than the pie pan. Roll the dough carefully around the rolling pin and transfer it to cover the filled dish. Trim the edges and fold under. Crimp them around the edge of the pan, then cut a couple slits in the top to let steam escape. Bake in an oven preheated to 375 degrees F for 20-30 minutes, or until starting to bubble and the crust has become golden.
  • To make the chutney: Put mint, cilantro, lemon juice, yogurt, and salt in a food processor, and purée until smooth. Serve alongside the pie.

Raw Buckwheat Porridge with Hazelnuts & Rose Water

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Almost a year ago, I wrote about a new beginning, my desire to meet new people, and to connect to place. Having grown up on a ranch where we were seemingly always connected to neighbors who often shared their honey, lamb, fruit, or eggs while we returned the favor with armfuls of zucchini, beef, and cookies(!), it is natural for me to connect to a place through its food and farmers. Food is precious, unique to place, and meant to be celebrated as such. I’d like for us all to return to that mantra, in whatever way we can best make it so.

 

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I have high aspirations to grow my own, get to know my farmers, and to share the abundance. The truth is though, I live in a tiny dark apartment under a canopy of giant oak trees. It is shady and I haven’t even been able to successfully grow herbs in the windowsill. I have a community garden plot full of packed clay soil, but at least it’s growing something. (Lots of things, actually!) I’m working on it.

 

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Because life also has room for trade, trying flavors from afar, and celebrating with foods that just won’t grow nearby, I have been finding ways to integrate local flavors into even the most international of themes. It is a balance and I’m still fine-tuning. Mostly though, I’m excited that the Willamette Valley is seeing a resurgence in local grains and pulses–and millers!

 

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Though there are dreams aplenty ’round these parts, I’m holding out for a larger piece of land for my buckwheat and oat plot. In the meantime, I’m excited to be trying out a couple different varieties of “dry beans” in the garden. There is more to eating locally these days than fruits and vegetables–and that is exciting!

How do you connect to your community?

 

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This porridge is raw, Middle-Eastern and June-inspired, and features edible flowers as part of this month’s Recipe Redux theme. There are roses blooming now and the weather has been continuously summer-like. Buckwheat is gluten-free, nutritious, locally grown and processed here (albeit still somewhat seasonally available), and super quick to blitz up on an early summer morning when there is a desire for nutritious, filling, and uncooked.

There are local hazelnuts and honey too, along with rose petals that can be gathered and dried. All together, I’ve gathered the makings of a quick, super delicious breakfast. Top with the berries of the season: Here, we are right at the beginning of blueberries.

 

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Raw Buckwheat Porridge with Hazelnuts and Rose Water
Serves 2–3
 
3/4 cup raw buckwheat groats, soaked overnight 
1 1/2 tsp. rose water
1/2- 3/4 tsp. ground cardamom
1/2 tsp. pure vanilla extract
2 Tbs. raw honey
1/4 cup toasted hazelnuts, roughly chopped
blueberries, by the handful 
dried rose petals, to taste 
  • Drain soaked buckwheat and pour into a food processor.  Pulse a few times until the grains are starting to break apart.
  • Measure in the rose water, cardamom to taste, vanilla, and honey. Puree until smooth.
  • Pour out into your container of choice and top with hazelnuts, berries, and rose petals. Enjoy!