Doll Butternut Squash With Tempe #christmas #butternut

I still clearly remember researching my favorite local bookstore a few years ago and came across a clean and clean food cookbook by Terry Walters. I initially took them because I was interested in their simple and thoughtful design aesthetics, and when I turned the page, I thought: this is really a type of food.



Clean food and start clean both have permanent places on my small kitchen cookbook. When I found Terry publishing the third book, living clean eating well, I knew I needed to add it to my collection.

INGREDIENTS

  • ¼ cup cooked rice
  • ¼ cup cooked brown basmati rice
  • 11/2 cups of water or vegetable stock
  • A pinch of sea salt
  • 1 big butternut squash
  • 2 tablespoons plus ½ teaspoon of extra virgin olive oil
  • 2 shallots, chopped
  • 3 cloves of garlic, chopped
  • 1 celery stick, finely chopped
  • 8 ounces of tempe
  • 2 tablespoons of lemon juice
  • 2 tablespoons of maple syrup
  • A pinch of red pepper flakes
  • 2 tablespoons of fresh-chopped parsley leaves
  • Seed of pomegranate ½

INSTRUCTIONS

  1. Preheat 425 ° F oven. Line 2 baking sheet with parchment paper.
  2. Place wild and basmati rice in a pan or rice cooker with water or stock and a pinch of sea salt. Bring it to a boil, reduce the heat and simmer it until the liquid is absorbed (about 45 minutes). Remove from heat and set aside.
  3. Cut the squash length so that you have one part that is more than half (about two-thirds) and the other one-third. Scoop and remove the seeds, and rub the larger parts with 1/2 teaspoon of olive oil. Place the bottom side of the meat on the prepared pan. The other parts are peeled and cut into 1/2 inch cubes. Place the cube in a bowl, stir with 1 tablespoon of olive oil and spread on a single layer on the second burning sheet. Bake is 35 minutes or until tender. Remove from the oven and set aside.
  4. In a cast iron skillet over medium heat, saute the onion and garlic in the remaining 1 tablespoon of olive oil until soft (about 2 minutes). Add celery and saute for 2 minutes. Crumble the Tempe and add it to the pan. In a bowl, mix lemon juice and maple syrup and pour tempeh. Fold to combine and continue sautéing heat through.
  5. Wheat fur and add a mixture of tempeh. Fold in paprika flakes, diced squash and parsley. Scooping roasted pumpkin leaves 1/2 inch squash plus a shell. Filling the squash with filling allows it to overflow generously. Top with pomegranate seeds, slice into 4 equal parts and serve.

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