Rosted Squash with Potatoes

One of these days I had a mini calabaza squash at home and I wanted to make something with it. It was the first time ever I cooked this kind of squash and I gotta say it tasted delicious. It is not easy to find this kind of squash around in NY state ( at least not where I leave), but this recipe goes really well with butternut squash too if you want to substitute it.

This squash recipe goes really well with the roasted beef recipe I posted before, or if you feel like going vegetarian just have the squash as an appetizer as it is good by it self.

Ingredients:
1 mini calabaza squash (or one small butternut squash)
2 golden potatoes
1 chili pepper (no seeds and chopped small)
3 gloves of garlic
Olive oil
Cumin
Thyme
Dry basil
Salt
Black pepper
Parmesan cheese

Instructions:
Pre-heat the oven at 350ºF.  Chop the squash and potatoes into medium cubes, and then chop the chili pepper into small pieces taking out the seeds. Add the potatoes and squash  and chili pepper into a wide pan, then add a good amount of olive oil, salt, black pepper, the gloves of garlic (without the skin), a little thyme, cumin and basil. Shake everything well so it season well the squash and potatoes.

Then put it to roast for around 15 minutes, then take it out, give it a little shake so the squash and potatoes don't stick to the pan, add some parmesan cheese over it and get it back to the oven for more 20 minutes or until the squash feels soft inside. Depending on your oven it can take a little longer for the squash feel soft.

Enjoy!

Delicious Vindaloo Curry Chicken

Today I'm going to post one of my favorites recipes ever. I really like spicy food and even more it is Indian style. This is a curry vindaloo style, it is so full of flavor and delicious you will get addicted to it. This recipe takes a little bit longer then the usual recipes I post here in the blog, but trust me, it is worth every minute you invest in it. I love it and cook it at least 3 times in a month.

Please let me know what you guys think of it in the comments!

Ingredients:
2 medium onions
4 garlic gloves
1 chili pepper
Fresh ginger (the size of your little finger)

Handful of Parsley

4 tomatoes

Olive oil

1 table spoon of butter

2 boneless and no skin chicken breasts

4 table spoons of curry

1 vegetable cube stock

1 table spoon of corn starch

Salt

Black pepper

5 table spoons of balsamic vinegar

1 table spoon of honey

1 1/2 cups of water

Instructions:

What takes longer in this recipe is to chop everything up, so get it prepared and then the rest is easy. Chop everything in small pieces, except the tomato and the chicken that you will cut in medium cubes.

In a large pan in medium heat, add the butter and a little olive oil. Cook the onion with the garlic, chilli pepper, ginger and parsley. Let it cook for around 10 minutes or until the onions get golden. Don't forget to keep steering so it doesn't burn.

Add the chicken in the pan and let it cook until it start get all white color, at this point, add the curry, vegetable cube stock, corn starch, salt and black pepper. Let it cook a little bit more, steering constantly so it doesn't burn in the bottom until golden.

Once you notice everything is well done, add the balsamic vinegar, tomatoes, honey and the water - the water should be enough to cover the chicken, in case it is not enough add a little bit more of water. Let the pan start to boil and then change the heat to low heat. and let it cook for around 45 minutes steering occasionally so the curry doesn't get stuck in the bottom of the pan and burn. In case the sauce start to dry out with the time, add more water to level it up.

Try the sauce once is done just to make sure you have enough season to it, if yu need add more pepper or salt. 

This recipe goes perfect with some good white rice. Trust me, you will cook it again in the future, it is addicting and plus leave an awesome scent in the house. <3

Grandma's Eggplant

Today's recipe is a wonderful recipe that my grandma Wilta taught me. The cool thing about this recipe is that you can cook it Sunday night - like I did - and then you can use it to though out all week using it on salads, pizzas, sandwiches, bruschetta, etc. This amount that I am cooking on this recipe was good for me for more then a week. And don't worry, the longer the eggplant stays in the fridge on a proper container, the better it taste because of the vinegar!

It is a vegan recipe but even the carnivorous will love to have some of these on their barbecue!

Let's cook!

Ingredients:
3 Medium eggplants
3 Bell pepper (what ever color you like, I used one red, one green and one yellow)
2 Medium onions
4 Garlic gloves
1 Chili pepper
A handful of parsley
6 black olives
Oregano
Olive oil
Vinegar
Black pepper
Salt