Sentences with phrase «cooked kabocha»

Filling: 10 oz / 300 g cooked kabocha squash 10 oz / 300 g plain Greek yogurt (2 small containers of a commercial product sold in the US) 2 eggs 4 Tbsp coconut sugar (or other natural sugar) 1/2 tsp vanilla extract 1/2 tsp cinnamon 1/4 tsp nutmeg

Great recipe - I just cooked Kabocha Squash for the first time and will certainly be making this next week!!!!! I love fall squash.

I will probably make this every week, since I regularly cook kabocha squash and brussels sprouts anyway, and my family loooves chestnuts.

-LSB-...] Kitchen Delicata: Kale and Sausage Stuffed Delicata Squash from Mountain Mama Cooks Kabocha: Stuffed Kabocha Squash with Quinoa and Chickpeas from What Would Cathy Eat?

Not exact matches

TIP: The rind of the kabocha will soften as the squash cooks, and is completely edible.

You could certainly make this with any other winter squash, it's just that kabocha is the best, so why would you:) Other greens, like chard or collards, work in this as well, just adjust your cooking times accordingly so the greens are wilted, not crunchy.

Preheat oven to 400 degrees, cut Kabocha squash in half, remove seeds, spray baking sheet with cooking spray and cook each side, flesh down, for 40 - 45 minutes or until flesh is fully cooked and very soft.

6 Tbsp dry adzuki beans or a can of Eden brand cooked unsweetened aduki beans, drained Pinch salt 2 Tbsp coconut nectar or other liquid sweetener 1 sweet potato 1/3 kabocha squash 5 - 10 chestnuts, cooked and peeled (optional) 2 tsp agar - agar powder 4 Tbsp erythritol, xylitol or coconut sugar

Not so much in terms of cooking in it — aside from mug cakes and the occasional kabocha snack [thanks to Kaila for letting me know]-- but I don't think there's a better way to reheat tea or dishes like casseroles or pizza.

Kabocha squash cooked with adzuki beans is their staple dish and I used to eat that all the time along with cooked brown rice.

Ingredients: Harissa, Squash & Chickpea Stew 2 Tbsp extra-virgin olive oil 3 Tbsp harissa paste 1 (2 — 3 pound) creamy - fleshed pumpkin such as kabocha or red kuri or buttercup (NOT butternut, which is too stringy for this recipe), seeded, peeled, and cut into 1⁄2 - inch cubes 1 onion, diced 2 cloves garlic, minced 2 cups cooked chickpeas (from 1 (19 oz.)

Messy cooking is the best (I say after having sprayed a surprising amount of roasted kabocha squash over the kitchen yesterday...).

This luscious kabocha squash soup is infused with savory miso and topped with sweet and spicy maple roasted walnuts.Lately, I've been doing something that I haven't done a whole lot of for a while: cooking for me.

1 1b Brussels sprouts, trimmed and halved 1 medium kabocha squash, cut into 1/2 inch cubes (600g) 1 cup fresh cranberries 1 apple, chopped (optional, but good, I used a Granny Smith) 1 medium yellow onion, chopped 1 tbsp extra virgin coconut oil 1.5 tbsp balsamic vinegar 1/2 teaspoon curry powder (I used Penzey's sweet blend) sugar, to taste (I didn't add anything) salt and fresh cracked pepper, to taste 1 cup cooked kamut (from 1/3 cup dry kamut)

The only thing to note is that cooking time varies according to the type of squash you use (for example, buttercup squash requires less cooking time than kabocha), so I recommend tasting and adjusting as you go.

Whole kabocha squash — soon to be combined with feta, greens, and toasted pumpkin seeds — cooks on embers for the Fire & Ice supper, while Staub cast iron cocottes hold fire - stewed cassoulet.

Black bean + tempeh tacos with cashew cheese sauce Spicy peanut stew with butternut squash + chickpeas Veggie spaghetti with mushrooms and lentils from Wholehearted Eats Roasted cauliflower and lentil tacos with creamy chipotle sauce from Cookie and Kate Creamy French lentils with mushrooms and kale from The First Mess Black lentil, sweet potato + kale chili with kabocha biscuits from Dolly and oatmeal Dal stuffed sweet potatoes from Green Kitchen Stories Spicy chickpea & sweet potato noodle soup from My New Roots Red curry lentil stew from With Food + Love Shallot + herb chickpea flatbread from What's Cooking Good Looking

5 — 6 large leaves of rainbow Swiss chard 1/4 kabocha squash or 2 medium sweet potatoes (see note below), peeled and cubed Sea salt 3 tablespoons coconut oil 1/4 cup pine nuts or sunflower seeds 2 large garlic cloves, crushed 2 teaspoons curry powder 2 teaspoons cumin seeds 1 cup cooked chickpeas 1 1/2 cups cooked black rice 2 tablespoons minced flat parsley leaves (optional) Freshly ground black pepper (optional)

Scalloped Squash and Potatoes Ingredients: 2 cups Organic Klamath Pearl Potatoes, diced 3 cups Winter Squash (such as Acorn, Hubbard, Kabocha, or Turban), peeled and cut into chunks 1/3 cup onion, chopped 1/2 cup cooked ham or Canadian bacon, chopped 1/4... Continue reading →

Shin is also an excellent cook — and while he was preparing this delicious, traditional kabocha squash dish for me, he shared many wonderful stories about Japan and Japanese history and culture.

Ingredients 1/2 cup kabocha puree, warmed 2 tablespoon pure maple syrup 1/2 teaspoon cinnamon or pumpkin pie spice Pinch of salt 2 cups cooked farro, warmed 1/2 cup coconut milk, warmed 2 tablespoons chopped walnuts for garnish

Another delicious variation would be trading the pumpkin out for cooked sweet potato, butternut squash or kabocha squash.

Filed Under: Cooking For a Crowd, Easy Entertaining, Fast Easy Dinners, Salads, Side Dishes, Thanksgiving, Winter Squash Tagged With: fuyu persimmon, healthy salad, kabocha, kale, vegetarian lunch, winter squash

Filed Under: Cooking Basics: How - To, Sides, Vegan, Vegetables Tagged With: cinnamon, coconut oil, cooking basics, fall cooking, fiber, gluten free, how - to -, kabocha, nutrition, roasting squash, squash, vegan, vegetabCooking Basics: How - To, Sides, Vegan, Vegetables Tagged With: cinnamon, coconut oil, cooking basics, fall cooking, fiber, gluten free, how - to -, kabocha, nutrition, roasting squash, squash, vegan, vegetabcooking basics, fall cooking, fiber, gluten free, how - to -, kabocha, nutrition, roasting squash, squash, vegan, vegetabcooking, fiber, gluten free, how - to -, kabocha, nutrition, roasting squash, squash, vegan, vegetable side

Who Kelvin Ro used to cook at the governor's mansion; now he serves dishes that pay homage to Hawaiian plate lunch classics such as teriyaki beef and char siu pork, along with occasional diversions like portobello mushroom burgers, grilled tuna steak with wasabi aioli, and a vegetable medley of kabocha squash, zucchini, and eggplant.