Buckwheat Blueberry Waffles

A waffle is like a pancake with a syrup trap.
— Mitch Hedberg

I stepped back in time this morning into my grandfather's 1970's  truck camper.  The malty sweet hue drifted into my nose and the crackle cooking swept into my ears.

 "Do you want a lead balloon?" he used to ask me as a child eagerly sitting in the canvas covered bench awaiting what were his buckwheat pancakes.

 "Yes, please. Grandpa." I would respond.

 He would heave one, and if I was lucky two, "lead balloons" onto my plate from the small electric griddle.

 I never knew how he could make them fit the size of the plate with such exactitude, but I loved that I could attempt to drown the pancakes in Knotts Berry farm syrup.  It was always blackberry. The purple hue contrasted well with the spotted cement colored pancakes.  

Our prayer, short and sweet, was still never short enough for the oodles of syrup to be sucked up by the lead balloons.

 I have moved on from lead balloon pancakes to light and yeasty buckwheat waffles, but I continue the tradition of serving them with Marionberry Syrup.  

Berry syrup fills the waffle caves and makes every bite taste just a little bit better. Or maybe it's the fact that I see myself sitting with my Grandpa sharing a hot lead balloon.

Hands up for the life experiences of our grandparents!

 What's your favorite grandparent story?

screenshots from food blogger pro


Recipe adapted from Epicurious

Ingredients

  • 2 1/4 teaspoons or 1 package active dry yeast

  • 1/4 cup warm water

  • 1 teaspoon sugar

  • 2 cups lukewarm milk

  • 1/2 teaspoon salt

  • 1 1/2 cups flour

  • 1 cup buckwheat flour

  • 2 tablespoons sugar

  • 5 tablespoons canola oil or butter, melted

  • 2 eggs, beaten

  • 1/2 teaspoon baking soda

  • 1 cup blueberries

Step 1

In a small bowl, sprinkle the yeast into 1/4 cup warm water and stir in the one teaspoon of sugar. Let stand until foamy, about 10 minutes.

Step 2

Put the warm milk and salt in a large bowl, then add the yeast mixture and whisk in the flours. Cover and refrigerate overnight if the weather is warm or leave out on the counter if it's cool.

Step 3

Next morning, add the sugar, oil, eggs, and soda. Cook according to your waffle iron's instructions. The batter will be thin but a Belgian style waffle maker can be used.

Step 4

Enjoy with Marionberry or Blackberry syrup!

 

Curry Chicken Salad

Boys, I may not know much, but I know chicken poop from chicken salad.
— Lyndon B. Johnson

The first time I did a back dive off the diving board I was scared.😨

  No, more like terrified. 😱

The diving class seemed like a good idea.

  I enjoy swimming. 🏊

It seemed like an easy “A” for a college class.  And I have dove off diving boards since I was a kid in swimming classes. 

It couldn’t be that hard, right?

 It wasn’t a bucket list kind of thing, more like something you do in college when you need physical education points and other options such as team sports or bowling well... they shouldn't be on your list.

That terrifying dive however didn’t last too long. 

I took the plunge!

I did it. 

I followed the basic instructions from the professor and stood tall. Toes on the edge. Arms high above my head. Face looking at the diving board in front of me. 

You don’t jump when you first learn to back dive you sort of glide into the water.  You lean and lean backwards until you see the water coming at you. 

It’s an unusual feeling to have the water come up towards you in reverse, but it is also a slipping into time kind of feeling because it doesn’t seem real. 

If you do it right, you hear the professor’s words in your ears

“ don’t look back, don’t turn around, stand straight. arms back, farther, farther. Reach. Reach.”

...and then the words stop because you are in the water going down. 

It is after that terrifying first moment, it becomes a thrill. 

You get out and want to try again. 

You are proud of yourself! 

You can’t believe you didn’t “bellyflop” “backflop” not sure what the word would be going backwards, but it is a distinguishing moment in a swimmer’s life if they learn to do a backwards dive. 

I’m not saying making a curry chicken salad is the same as taking a back dive, but maybe for you it will take a little strength and courage to do things differently. 

Maybe you always purchase a roast chicken and you decide to roast chicken in you oven yourself using this simple method.

Maybe you have never been much into Indian cuisine and you think you probably won’t like it, but you want to try something new and different. Oh and you heard Turmeric is the new Health Thing! It's True!

  Maybe cooking in general is something you don’t have time for, or have never found much interest in since after all that means you have to wash the dishes afterwards.

Does this sounds like your excuses ?

The reasonings in your head?

Perhaps you might just have that scary diving board lingering in front of you, like I did?

  Is it it time to take the plunge? 

See what this cooking hype is all about? It’s just a Sandwich after all, right? 

I promise it is the little things that make you happy.

Enjoy scooping up the spices. Blending the flavors.

Spices for Curry Chicken Salad

 If it’s your first dive into cooking or your umpteenth one this, curry chicken salad sandwich is going to become one you do over and over again because after all you took the PLUNGE! 

Kudos to you and Happy Diving, I mean Cooking! 

Ingredients

  • Roast chicken pieces make up 1 1/2 cup of chicken chopped

  • 1/4 cup chopped cashews (toasted is optional)

  • 1/4 cup blanched green peas (How to blanch vegetables...go here.)

  • 2 whites and part of greens finely chopped scallions (green onions)

  • 4 teaspoons Indian curry spice (I like Madras unless you have your own blend

  • Sriracha Saffron Mayonnaise (See below) 1/4 cup or plain Mayonnaise with 1 tsp of Sriracha added

  • Salt and Pepper to taste

Step 1

Roast Chicken or if using Store Bought Roasted Chicken Remove chicken both white and brown meat from bones and chop up pieces to preferred size.  For this chicken salad I like my chicken finely chopped not shredded or in large chunks because of the peas and cashew sizes.

Step 2

 In a large bowl add toasted cashews, peas, and scallions to chicken.  Add Mayonnaise and then add curry spices. Using a spatula or wooden spoon mix all ingredients together.  Taste and if more curry flavor is needed add one teaspoon at a time.  Taste again and add kosher salt and ground black pepper.  Do not skimp on salt, make sure and add to taste.  

Step 3

Serve on Bread Rolls removing some of the inside of the  bread and scoop chicken salad placing into the center of the rolls.

Enjoy every Bite!

 

Tips

  • Use your chicken bones to make homemade chicken stock in a pressure cooker for fast cooking

  • Using brown meat in chicken salad adds more flavor than just using white meat

  • Read Recipe Instructions and ingredients before beginning, it will help you in the long run.

screenshots from food blogger pro

Sriracha Saffron Mayonnaise

  • 1/2 cup Mayonnaise

  • 1/2 tsp grated lemon zest

  • 1/2 TBSP lemon juice

  • 1/2 tsp dijon mustard

  • 1 tsp Sriracha

  • 1/4 tsp saffron threads (soaked in lemon juice)

Whisk all together.

 

Source: www.thewhiteradish.com

Salmon Kabobs

My life is what a salmon must feel like. They are always going upstream, against the current.
— Laura Schlessinger

Want to see more dishes on Salmon or Fish? Or what do you want to hear about? Tell me in the comments below and Sign up with your email so you don't miss the next Post! 

      Loving salmon didn't begin I have to admit, in Seattle.  Rather it began at a small little restaurant now owned by it's employees with a waiter who always reminded me of Albert Einstein on the Mendocino Coast in California.  I think it might have been year

two

or three

or four...

(I can't recall exactly) of our marriage.  Our waiter I guess we will call him Albert told us about a salmon entree with a corn salsa.  I wasn't drawn to it by any means but wanting me to expand my food horizons my hubby convinced me to try it and promised to switch his meal if I didn't like it.

 He had turned my mind around on fish slowly taking me away from my days of fish sticks with tartar sauce. 😖 Now I cringe as you must be doing right now. Unless you make homemade fish sticks! 

 "It won't smell like fish" he told me "it will be fresh."

"It is extremely fresh miss.  Just caught yesterday." Albert agreed standing by the side of our garden side table.

I was unsure, questioning my new found palate.  They both seemed so sure of the fact that I would love the salmon. Heads bobbing up and down and eyes waiting in anticipation of my decision.

  I did like corn especially sweet corn.  It was summer and corn on the cob dipped in butter and covered in salt had always been my favorite treat from the California State Fair.  It can't be half bad if it had corn in the dish right?

"hummm" I hesitated...

"If you don't like it miss we will be happy to bring you something else." the waiter added.

This restaurant was all about pleasing the guest.  It was a favorite of ours and I had never had one bad thing on the menu, well, minus the one time Albert's silver hair was in my cobbler but that's another story.😉

"Okay. Sure. I will try it." I agreed.

My husband grinned from ear to ear. Triumphant.  Albert smiled with his crazy gray hair all around.  I waited.

The fish was a dark reddish color and the yellow corn contrast gleemed like golden topaz gems sprinkled all over my piece of salmon.  Small specks of emerald green jalapeno's peeked through the corn salsa.  

"Looks good" my husband said.

"Yeah. It does." I replied.

I opened my mouth and took my first bite of salmon and corn salsa.  It was good.  Soft, sweet, a little crunch from the corn and a sea salt flavor from the fish with just a hint of piquant from the jalapeno.  

"Like it?" he asked wide-eyed with hope.

"Yeah actually. I do." I answered surprising even myself.

Albert popped over from nowhere and checked up on me.

"Miss?" he asked questioning with his eyes.

"It's good." I said, " Thank you" wanting to add, Albert.

With an empty plate and a full stomach my new found  salmon love started its expansion.  I don't waver over ordering salmon at a restaurant anymore unless I am on the East Coast.  Sorry to my East Coast Foodies but Atlantic Salmon just doesn't cut it for me. (I know, snob)

Now though more than restaurant dining on salmon I prepare it at home. Sometimes I ask for a whole salmon when sockeye is in season even though our household only has two.  We just eat it all week. My sweetie calls it the bear diet.  Summer salmon and berries seems to be what we live on for a while until the fall. Until the Pacific Northwest hibernation begins. 😉☔️ Grrr.🐻 

If the fish is fresh just a little seasoning and grilling is needed and dinner is served.  This Calico fish rub which consists of:

  • Purple Sumac
  • Hawaiian sea salt
  • Black Sesame Seed
  •  Chinese Chili
  •  Dill weed

is a knock your socks off kind of seasoning good on fish, chicken and even vegetables.  It gives you a little kick and takes you on a world journey taking me to the sea.  You can find it here.  A little goes a long ways.  

Salmon Kabobs

Ingredients:

  • 1/4 pound of salmon per person cubed
  • small mixed blend of cherry and golden tomatoes
  • 1 teaspoon of Calico fish rub
  • 1-2 teaspoons of olive oil

 

World Spice at Home Gift Set
WORLD SPICE MERCHANTS

Special items:

  • Wood or metal skewers
  • Grill

Step 1

If using wood skewers soak in water for about 20 minutes prior to grilling. Heat grill.

Step 2

After cubing salmon or having your fishmonger do so, rub the seasoning all over fish and then rub with olive oil.  

Step 3

Skewer the salmon and small tomatoes one after the other leaving not much space between each but space at the end of the skewer for turning.

Step 4

On a hot grill, grill until fish changes color and skin looks crispy on skewer about 5-6 minutes total, turning as you go.  Do not overcook as the fish will taste like rubber tires if you do so.  Better to undercook than over.  Let skewers rest for a few minutes before plating.

Step 5

Serve with a green salad and pop your  warm tomatoes over the greens and taste the sweet tomatoes blend with your vinaigrette.  Divine!

Don't forget that glass of dry Rosé🍷(only a red wine emoji...😞)

 

Fresh Sockeye Salmon and Calico Fish Rub

How do you do summer?  What do you love to grill?  

Tips:

  • Look for Fish that has clear eyes with healthy wet and intact fins
  • Touch the fish...No sticky fish!  It should be cold and wet and spring back when pushed (if not keep go elsewhere)
  • If buying already filleted fish look for cracks, breaks or pooling water...your fish is or was mishandled or getting old.
  • In salmon the saturated color is a good thing...I promise I didn't saturate the photos in this blog that was the real color!
  • Last but not least if it smells run like he... double hockey sticks!

 

 

Lamb Quiche

Always remember: If you’re alone in the kitchen and you drop the lamb, you can always just pick it up. Who’s going to know?
— Julia Child
Jerusalem: A Cookbook
By Yotam Ottolenghi, Sami Tamimi

  One of my favorite dishes  at a little place in North Carolina called Neo Monde  is called Mejadra.  Mejadra, aka: lentils, rice and fried shallots.This, became my love for what I called foreign food, but for millions was a staple.  Blending spices and flavors to arrive at just the right scent, not to powerful,not to blah.  Then there was lamb. Eat lamb? Why would I do that?  They were cute balls of fluff in fields across lands of green according to the television.  That is until I ate my first shawarma and learned I was eating lamb. Those little white poof balls were good, no, incredible!  Lamb had flavor, fat and if not overcooked melted in your mouth better than any m&m.  Thus, my love affair with middle eastern food began, and continued.  My little world of pizza, spaghetti, mac n' cheese, fried rice and cheese pancakes had been shaken.  I began to seek out how to books on creating my own middle eastern food. I met a friend from Lebanon who introduced me to every Arabic market in town.  I discovered the Jerusalem Cookbook by Yotam Ottolenghi  which pushed me beyond my limits. I searched out spice shops near and far the way a kid looks for candy shops and asks to go to just one more. Cooking with spices is like playing with legos you never know what your gonna build until your finished. Thus I arrived at this Lamb quiche which will bring your taste buds to their peak. Happy Brunch Lunch or Dinner!

What no Lamb Quiche?!

screenshots from food blogger pro

This Quiche is inspired from the Jerusalem Cookbook Recipe Stuffed Eggplant with Lamb and Pinenuts

Ingredients:

Interior Quiche:

  • 45 ml olive oil/3 TBSP

  • 1 1/2 tsp ground cumin

  • 1 1/2 TBSP sweet paprika

  • 1 TBSP ground cinnamon

  • 1 tsp Aleppo pepper

  • 2 medium onions/ 340 g in total/ finely chopped

  • 1 lb/ 500 grams ground lamb

  • 7 TBSP/50 grams pine nuts

  • 2/3 oz/20 grams flat-leaf parsley, chopped

  • 2 tsp tomato paste

  • 8 oz feta cheese

  • 1 tsp sugar

  • Eggs: 3-4 large

  • Sour cream or Creme Fraîche: 3-4 large heaping Tablespoons

  • Salt:(kosher) 1 tsp

  • Pepper: (fresh ground) 1/4 tsp

Crust:

  • 10 oz (2& 1/2 cups)f All purpose non-bleached flour- scooped and leveled

  • 6 oz (1 & 1/2 sticks) softened butter

  • 1/2 teaspoon of Kosher salt

  • 2 oz ( 3 to 4 tablespoons) water

Instructions  for Crust:

  • Sift or whisk instead the flour and the salt in a bowl.

  • Cut the butter in small dices.

  • Mix quickly the flour and the butter with the Tips of your fingers

  • Add water one tablespoon at a time, until dough resembles crumbs.

  • Do not mix the dough for more than 7 min, otherwise the dough will break and it will be impossible to form a ball.

  • When the dough is smooth and homogeneous, put this ball in the refrigerator for at least 1 hour before rolling.

  • Preheat your oven to 425 degrees Fahrenheit or 230 Celsius.

  • Remove the dough from the refrigerator and let it rest until you can easily cut the dough in half.

  • Butter inside of the quiche pan using softened butter - Make sure to completely cover the inside

  • Dust flour inside of quiche pan, tapping out excess flour.

Rolling out the dough:

Step 1

Dust flour upon a flat surface and using a rolling pin dusted with flour begin to roll out the dough. You can make the crust as thick or thin as you like depending on what other ingredients you will be putting inside of the quiche. While rolling out your crust it is a good idea to turn the crust over onto the other side. The rolling pin works well for turning the crust over. This will allow you to make sure that your crust is not sticking to the flat surface. Continue to dust with flour as needed.

Step 2

After crust is rolled out to desired thickness (I prefer thin), roll the dough onto the rolling pin and unroll into prepared crust pan. This can be tricky but just think of it as rolling up a blanket then unrolling with excess dough laying over the sides of the pan. Flatten crust into pan until all sides and bottom of the pan are covered. Then using a knife, cut off excess dough. Next take a fork and poke holes using fork prongs into bottom of crust until bottom of crust is covered with holes. 

Step 3

Fill quiche with dried beans to weigh down crust. I use a cheese cloth filled with black beans. After oven has preheated place crust inside of oven on middle rack for  10 minutes. Remove crust from the oven. Remove beans and let crust cool while continuing preparation of quiche.

Lamb Mixture:

Heat 2 tablespoons of olive oil in a large frying pan. Mix together the cumin, paprika, Aleppo pepper and ground cinnamon and half of this spice mix to the pan, along with the onions. Cook over medium-high heat for about 8 minutes, stirring often before adding the lamb, pine nuts, parsley, tomato paste, 1 teaspoon of sugar, 1 teaspoon of salt, and some black pepper. Continue to cook and stir for another 8 minutes, until the meat is cooked.

Making the Quiche:

  1. Combine the eggs, cream, salt and pepper. I use a hand held blender, but you can also whisk by hand. After blending together it should be a light yellow in consistency, like the color of eggnog. You should not see any dark yolk or white cream on the sides. If it is too light in color, you may need to add the 4th egg. If it is too yellow in color, you may need to add a little more cream.

  2. Whisk in one Tablespoon of feta cheese to blended eggs and cream. Set aside the rest of the cheese.

  3. Add lamb mixture to the empty crust.

  4. Next  pour the blended mixture of eggs/cream into quiche pan. This should fill the crust shell about halfway or a little more.

  5. Sprinkle  remaining feta over the blended egg mixture. 

  6. In a 400 degrees Fahrenheit oven place quiche pan on a baking sheet to prevent spillage and leave in oven for 25 minutes. You will see the quiche "pop" or puff up, this is a good thing! 

  7. Before removing quiche check using a knife if the quiche is cooked all the way through. If the knife after inserted in the middle comes out clean your quiche is done. If not give it 2-3 minutes more and check again. Continue until your knife comes out clean. Remove quiche and let cool for 10 minutes before slicing.

Tips

  • You can make your crust the day before and still add your filling the next day.

  • Serve quiche warm or cold for breakfast, lunch, or dinner.

  • No rolling pin? No problem use a bottle of wine, then drink it later with your quiche.

  • Place dried beans inside of cheese cloth and tie with cooking twine then place inside of crust. This helps decrease the mess of trying to remove the beans! The cheesecloth should not burn, since it is only 10 minutes at a time, but keep an eye on it the first time.

  • Use an aluminum pie pan from the dollar store when you are bringing your crust to a party. No need to worry about your favorite dish getting lost.

  • If using a quiche pan, place it on a baking sheet to prevent crust pieces falling onto bottom of oven. Less oven cleaning!

  • Make sure oven is at proper temperature. Do not rely on preheat button. Invest in an oven thermometer.

 

Special Equipment:

  • 10' Quiche pan

  • rolling pin

Serve with:

  • Light mixed green salad with vinaigrette

  • Red Pinot noir or Syrah

 

 

 

 

 

 

Ramen Noodles

It’s raining pigs and noodles. It’s pouring frogs and hats...A flood of figs and nickels is falling through the air. I see a swan, a sweater, a clock, a model train— I like this so much better than when it’s falling rain.
— Jack Prelutsky

Ever think you have more time than you do?

I do.  All the time.😣

 You figure 15 minutes to get over to that appointment on the other side of town is more than efficient only to realize that every stoplight you are going to traverse is at least 3 minutes long making you late.😫

 Our rush through life makes us think that we don't have time for things like fresh noodles.  Of course the three hours of television that we watched the night before only make us feel even more guilty.

 These noodles are not about guilt or about adding something to your to do list.  They are just about eating something you made with your hands.

 Do they take a few extra minutes? Sure.

But then again so did that stoplight.  

It's a new year and everyone is excited it feels fresh and exciting.  Having some ramen broth and noodles in the freezer to pull out when that sickness comes on or guests are coming for dinner and it's freezing outside.

 There is nothing like fresh noodles.

 They cook quickly in only 2 minutes instead of the standard 10 minutes for dry pasta noodles.  But the best part is the flavor and the moment when your guests, or you sweetie asks you: "Did you make these noodles?" "I did, yes."

You are beaming about now, you're proud of yourself, you forget about the stoplights and being late to all of those appointments, of feeling guilty for watching too much television or hanging out on Pinterest for too many hours and why because you made fresh Noodles and no one does that anymore.

 Give yourself permission to go to that happy place, to take the jump, to make the leap, to pull out the mixer and throw in some flour and forget about what you didn't do and remember what you are gonna do:

Go Make Noodles. 

Why?

Because you can, because you're you.

Because no one ever asks "Why did you make fresh Noodles?" while they eat them.

They just slurp, eat and smile.😋

And you smile back.😃

Happy Noodling!🍜  Happy Ramen Eating!

Ingredients

  • 500g bread flour
  • 1 cup warm water
  • 1 tsp Sodium Carbonate Water (kansui)
  • 1 tsp kosher salt

Step 1

In the bowl of a stand mixer whisk together dry ingredients.

Step 2

Add water and kansui. Mix slowly until incorporated.

Step 3

Using the dough hook for the stand mixer or by hand mix until dough is elastic and when you push your finger into the dough it pops back up.  About 15-20 minutes if by hand. Less with dough hook.  Add water as needed if dough is not coming together or looks dry.

Step 4

Once dough is complete place in fridge for 30 minutes.  Remove from fridge and roll out slightly on floured countertop.  Make sure to make it more rectangle to fit inside of your pasta machine.

Step 5

Starting at Level 1 place dough through machine continuing until you have a few long layers of thin pasta.  I go to level 6 or 7 depending on how thin I want my noodles.  

Step 6

Place through spaghetti cutter in small batch layers. Place on a cookie sheet in piles and dust with flour until using.

Step 7

Boil a pot of water and after begins to boil add a handful of salt.  Toss in noodles and cook for two minutes and remove immediately with a mesh spider.  Add to soup and enjoy!

Tips

  • Wet dough is better than dry dough
  • Use the dough the day of or freeze as noodles for use later on. I place the noodles in piles on the cookie sheet and freeze as piles for 30 minutes then remove and place in ziploc bags in freezer for later use.

 

 

Japanese Pumpkin Stuffed Squash

I like rice. Rice is great if you’re hungry and want 2,000 of something.
— Mitch Hedberg

  One of the best things about squash is it sits around the house waiting for a while and doesn't mind doing so.

 It doesn't shout out I am turning brown and mushy like a pear, I am going to go bad if you don't eat me today.

 It doesn't wrinkle its forehead like lettuce and say I am tired of waiting.

 In fact, it's the most patient vegetable I know.

 And in this world of honking the horn before the light turns green it's nice to have something that doesn't mind waiting for me.

Patience of the Squash makes time slow down and the art of the table become important. 

That's Squash, always there, ready for me.  

I know it is easier to buy pre-cut squash, but something about the smell of roasting squash in the oven on a cool crisp day brings out the: it's officially winter in me.

Don't get me wrong pre-cut is a timesaver and I understand and there are those moments when you want it quickly or just don't want to take the extra time to peel, cut, and roast.

However, do you ever notice that the taste is just not quite right?  In the back of your mind you have a subtle nagging feeling of disappointment. 

That's why sometimes the squash sits and waits for me for me on Sunday.

 It's that day when you probably have a little more time.  It's the day you laze around in your pajamas a little longer, or maybe even, gasp, All Day! 

Gotta love that about a lazy day.

 Maybe for you it's not Sunday, maybe it's Monday, cause the kids are back in school and the house is quiet.

 Or maybe you work weekends and your first day off is Wednesday.  

Whatever day you have to linger a teeny bit longer that's the day I encourage, no nudge you, to take the time cut the squash.

To pull out the seeds. 

To glaze it over with olive oil and finger dust it with salt and pepper.  

To smell the sweet scent of patience roasting in your oven. 

Yes, it's the day to make Japanese Stuffed Squash.

  It is gonna be a good day.  I'm glad we shared it together. 

You, Me and the Squash.

Stuffed Squash

Ingredients:

  • 1 kabocha squash aka: japanese pumpkin or 1 acorn squash; cut in half, seeds removed
  • 1-2 Tablespoons olive oil
  • 2 cups of cooked white rice preferably japanese sushi rice
  • 1 pound of ground pork
  • 1/2 teaspoon baking soda
  • 1 thai red chili diced seeds removed for less heat
  • 1 white onion chopped
  • 2 garlic cloves chopped
  • 1 Tbsp fish sauce
  • 1 Tbsp brown sugar
  • 1-2 Tbsp chopped thai basil
  • salt and pepper
  • 2 lime wedges for serving
  • Sriracha for serving 

Instructions:

Step 1:

After removing seeds from squash, spread olive oil over inside of squash and sprinkle with salt and pepper.

In a preheated oven at 425 degrees Fahrenheit place squash cut side down on a baking sheet and bake for about 20-25 minutes until squash is tender with a knife inserted.  Set aside.

Step 2:

While squash is roasting in oven, mix with hands baking soda and pork and 1 Tbsp water and set aside while sauteing onions and garlic.  In a large saute pan heat vegetable oil under medium to high heat and then place chopped onion and thai chili and saute for about 5 minutes until translucent. Remember to salt the onions a little while cooking.  Add chopped garlic and cook for about 30 seconds being careful not to burn.  Next place pork and cook until pink is almost removed then stir in fish sauce and brown sugar.  Cook for about 1 minute more and then add cooked rice.  Mix all together and remove from heat.

Step 3: 

Add chopped thai basil and squeeze lime wedge over the top.  Scoop Rice/Pork mixture into each half of squash and serve with lime wedges and Sriracha sauce.

Enjoy bites of squash and bites of rice mixture. YUM!

Tips:

  • Using leftover cooked rice makes this meal simple to prepare.
  • Prepare the squash the day before and reheat before serving.
  • Sprinkle a bit of cayenne as well as salt and pepper over the squash to kick it up a notch!