Guest guest Posted January 25, 2006 Report Share Posted January 25, 2006 okay amy.. this yummy dish is simmering on the stove right now... of course, I couldn't follow your instructions (not because they are difficult..but because.. I am! LOL) .. I added more veggies, so as to hopefully have some left overs..... I'll post my review, and my additions later, or tomorrow! smells absolutely delish.. and it is really beautiful! =) jenni On Jan 24, 2006, at 10:23 PM, Amy wrote: > Halve some little squashes and scoop out the seeds. Cook in the oven > cut side down in a little water until tender. Meanwhile, in a skillet, > cook about half an onion & a pile of minced garlic in a bit of water > until onion is soft. Add in about 1/2 cup cooked red beans, 1/2 cup > cooked brown rice, about 1 1/2 cups frozen mixed veggies (mine had > green beans, peas, corn, carrots & limas), and 1 1/2 cup frozen > soybeef crumbles, a tbsp of curry powder, a sprinkle of raisins and a > sprinkle of slivered almonds. Add water (or broth) to make slightly > soupy and allow to cook over medium heat until crumbles and veggies > are completely thawed and definitely heated through. > > Take the squash halves and flip them cut side up on the plate. Spoon > up some juicy filing from the skillet and fill up the squashes (I had > enough filling for 2 1/2 grapefruit-sized squashes). > > Really easy and looks awesome. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 25, 2006 Report Share Posted January 25, 2006 > okay amy.. this yummy dish is simmering on the stove right now... > > of course, I couldn't follow your instructions (not because they are > difficult..but because.. I am! LOL) > > . I added more veggies, so as to hopefully have some left overs..... > I'll post my review, and my additions later, or tomorrow! > > smells absolutely delish.. and it is really beautiful! ooh, let me know what you do to it! :-) *curryhugs* Amy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 26, 2006 Report Share Posted January 26, 2006 -Amy , I understood your recipe perfectly. That is exactly how I cook. At the moment I have on the stove a tomato-dilly soup cooking that tastes wonderful. I used a bottled tomato juice, and thickened it with flour and olive oil that I had previously browned and set aside. I added minced garlic,dill weed and grated carrots. When it simmers for awhile I will let cool, blend in food processor and either serve cold or hot. The carrots offset the acidic tomatoes. I will serve this soup with toasted(hot skillet w/olive oil) slices of multi grain bread, and a fresh Romaine salad with lemon and flax seed oil dressing. I add a *squeeze* of honey to this dressing. Now I need to get on the phone/computer and invite someone to share lunch. Deanna In , Jenni Billings <jenni@b...> wrote: > > okay amy.. this yummy dish is simmering on the stove right now... > > of course, I couldn't follow your instructions (not because they are > difficult..but because.. I am! LOL) > > . I added more veggies, so as to hopefully have some left overs..... > I'll post my review, and my additions later, or tomorrow! > > smells absolutely delish.. and it is really beautiful! > =) > jenni > On Jan 24, 2006, at 10:23 PM, Amy wrote: > > Halve some little squashes and scoop out the seeds. Cook in the oven > > cut side down in a little water until tender. Meanwhile, in a skillet, > > cook about half an onion & a pile of minced garlic in a bit of water > > until onion is soft. Add in about 1/2 cup cooked red beans, 1/2 cup > > cooked brown rice, about 1 1/2 cups frozen mixed veggies (mine had > > green beans, peas, corn, carrots & limas), and 1 1/2 cup frozen > > soybeef crumbles, a tbsp of curry powder, a sprinkle of raisins and a > > sprinkle of slivered almonds. Add water (or broth) to make slightly > > soupy and allow to cook over medium heat until crumbles and veggies > > are completely thawed and definitely heated through. > > > > Take the squash halves and flip them cut side up on the plate. Spoon > > up some juicy filing from the skillet and fill up the squashes (I had > > enough filling for 2 1/2 grapefruit-sized squashes). > > > > Really easy and looks awesome. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 26, 2006 Report Share Posted January 26, 2006 > -Amy , I understood your recipe perfectly. That is exactly how I > cook. At the moment I have on the stove a tomato-dilly soup cooking > that tastes wonderful. I used a bottled tomato juice, and thickened > it with flour and olive oil that I had previously browned and set > aside. I added minced garlic,dill weed and grated carrots. When it > simmers for awhile I will let cool, blend in food processor and > either serve cold or hot. The carrots offset the acidic tomatoes. I > will serve this soup with toasted(hot skillet w/olive oil) slices of > multi grain bread, and a fresh Romaine salad with lemon and flax seed > oil dressing. I add a *squeeze* of honey to this dressing. > Now I need to get on the phone/computer and invite someone to share > lunch. *raises hand* oooh, me!!!! :-) That sounds delicious! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 26, 2006 Report Share Posted January 26, 2006 > -Amy , I understood your recipe perfectly. BTW, I think Jenni understood it... she just changed it bceause she's Jenni! *lol* Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 26, 2006 Report Share Posted January 26, 2006 =) It was awesome! (and your instructions for making it were completely comprehensible.. I just had to alter it because I craved potatoes and wanted to stretch the recipe to feed more and have some to RTF! plus I just love potatoes and curry. I can see why you ate it all in one night !!! YUMMMM so ... I added two potatoes.. I precooked & peeled them, then added them to the soupiness. Also.. I used more frozen veggies... corn, green beans, soybeans & Peas... about 3 cups total veggies .including about 1/2-3/4 cup chopped fresh carrots (good for color and taste) (all measurements are approximate.... ) I used 2 cups of crumbles, 2 small onions, 1 1/2 tablespoons curry 6 cloves of garlic (might add more next time.. but hubby says don't touch it!) a small snack size box of raisins and about 3 cups of water ooh. adn 1 cup of red beans and closer to 1 cup of brown rice... I used a turban squash cut in half ... I took pictures too.. it was really beautiful and so tasty.. we had it with cornbread.. adn I thought the whole thing would have tasted good on top of cornbread too. ooh.. and I baked up the seeds from teh squash and my daughter tossed those into hers, along with the crudely chopped almonds (I didn't have slivers.) VERY VERY YUM. All four of us loved this dish.. a new staple I think! thanks Amy! =) jenni On Jan 25, 2006, at 7:36 PM, Amy wrote: > > okay amy.. this yummy dish is simmering on the stove right now... > > > > of course, I couldn't follow your instructions (not because they are > > difficult..but because.. I am! LOL) > > > > . I added more veggies, so as to hopefully have some left overs..... > > I'll post my review, and my additions later, or tomorrow! > > > > smells absolutely delish.. and it is really beautiful! > > > ooh, let me know what you do to it! :-) > > *curryhugs* > Amy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 26, 2006 Report Share Posted January 26, 2006 hee hee! yup. you know me Amy! =) I always think of recipes as merely suggestions anyway! lol =) On Jan 26, 2006, at 1:16 PM, Amy wrote: > > -Amy , I understood your recipe perfectly. > > BTW, I think Jenni understood it... she just changed it bceause she's > Jenni! *lol* > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 26, 2006 Report Share Posted January 26, 2006 Sounds like some good changes I'll have to try as well. I'm so glad your family liked it! :-) :-) Are you going to upload the photos? I'd been eyeing the little squashes on my counter for a couple of weeks, trying to decide what to stuff 'em with (for some reason it was stuck in my head that stuffing was it, no roasting or soup this time), and just started putting stuff in skillet there without really planning. I'm so happy I wrote it down, so I can make it again - *lol* maybe even next week! DH & I are going to a dinner and the only veggies will be roasted red potatoes and artichokes... both good but not really balanced. So maybe I'll bring this. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 26, 2006 Report Share Posted January 26, 2006 > hee hee! > yup. you know me Amy! > =) *lol* > I always think of recipes as merely suggestions anyway! lol > =) Yeah, it drives my DH crazy when I can't tell him exactly how much of what to put in whatever (if he's cooking or helping me out at the stove). (He's an engineer.) Quote Link to comment Share on other sites More sharing options...
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