the sexy flexitarian

Eat flexy, feel sexy!

Category: Indian inspired

Dinner Tonight: Indian-Stuffed Butternut Squash

stuffed squashWOW–has it ever been a long time since I’ve been here. Not here, as in my mom’s comfy reclining chair, heating pad under my bum, but here, as in my blog. Now, I could give you many excuses as to why I haven’t been here, but truth be told, I just didn’t want to be. It was becoming quite a chore updating this thing several times weekly, and frankly I got bored.

Flash forward to now. Here’s the thing: I’m newly single, and I have a lot more free time on my hands. Well, that’s not entirely true, actually. Truly, I have a lot less free time–I’ve been filling my days up to the max, keeping myself busy and trying my best not to sink into that hole that beckons so lovingly post-breakup. And guess what, so far I’ve succeeded–GO ME!

So, while I’ve been spending tons o’ time with friends and family, working out, enjoying what little sunshine we west-coasters get, and reading (right now I’m reading, err, 50 Shades of Grey; Salt Sugar Fat; Dreadfully Ever After; and On the Road), I’m kind of lacking in the hobby department. So, I think I’m going to try this again. It’s a new chapter for me–cooking for one, that is. So I figure why not put it out there for everyone to see?

Also, I think I’ll work on becoming a freestyle rapper. But first I need an MC name … suggestions?

In the meantime, here’s what I made for dinner tonight. I had a friend over and she said it was good, and I’m pretty sure she wasn’t lying.

stuffed squash ingredients

Indian-Stuffed Butternut Squash

1 butternut squash, cut in half widthwise and some of the flesh removed to create a “dish”
2 tsp EVOO
Salt and pepper to taste

1/2 cup quinoa, rinsed and cooked according to instructions
1 Tbsp safflower oil
2 tsp mustard seeds
1″ piece ginger, peeled and grated
3 garlic cloves, grated
3/4 cup chopped red onion
1 tsp cumin
1/2 tsp coriander
1/2 tsp turmeric
1/2 cup chopped dried apricots
1 can chickpeas, drained and rinsed
2 green onions, diced
1/4 cup crumbled goat cheese

  1. Preheat oven at 400 F.
  2. Place butternut squash halves on a baking sheet and coat flesh with olive oil. Season with salt and pepper and cook until tender, about 40 minutes.
  3. Meanwhile, cook quinoa and set aside.
  4. Heat safflower oil in saucepan over medium-high heat. Add mustard seeds, cover, and allow seeds to pop for about a minute, or until popping slows.
  5. Add ginger and garlic, and cook, stirring often, until ginger and garlic brown but do not burn. Add onion and cook until just soft, about 3 minutes. Add spices and cook for a minute until fragrant. Remove from heat.
  6. Stir in cooked quinoa, chopped apricots, chickpeas, green onions, and goat cheese.
  7. Stuff cooked squash halves with quinoa mixture, drizzle with olive oil, and place back in oven for about 10 minutes. You’ll have lots of stuffing leftover, but it tastes great leftover for lunch on its own.

Serves 2.

Dinner Tonight: Egg Curry

Hello long-lost friends! I know it’s been far too long since my last post, but it’s been a long time since I was this excited about dinner!

I received Bal Arneson’s Quick & Healthy Indian for my birthday from my boyfriend’s sister, and tonight was my first time cracking it open! As most of you know I’m not huge into eating meat, so when I came across a curry dish with eggs as the main protein I knew it was the first think I had to make.

In a few words, it was AMAZING! However, I did modify it slightly according to what I had in my kitchen. I also added a can of chickpeas and some baby spinach to the mix to pump up the fibre and other nutrients.

Egg Curry
adapted from Bal Arneson’s Quick & Healthy Indian

2 Tbsp grapeseed oil
1 Tbsp finely chopped ginger
1 tsp garam masala
1/2 tsp ground coriander
1 1/2  tsp ground cumin
1/2 tsp paprika
1 tsp turmeric
pinch of ground cloves
1 cup diced tomatoes
1 cup vegetable broth
1 cup plain Greek yogurt
2 Tbsp all-purpose flour (although the recipe called for chickpea, which would be much better)
3 handfuls baby spinach
1 can chickpeas, drained and rinsed
6 eggs

  1. Heat oil in skillet on medium-high. Once oil is hot, add minced ginger, stirring for 15 seconds.
  2. Add all the spices to skillet and cook for 10 seconds.
  3. Add tomatoes and cook, stirring frequently, for 2 minutes.
  4. Add broth to skillet and turn heat down to low.
  5. In a small bowl, combine flour and yogurt and whisk until smooth. Add yogurt mixture slowly to skillet, stirring constantly. Once incorporated, turn heat to high and bring to a boil. Once mixture reaches boiling point, add chickpeas and spinach and turn down to low and simmer for 15 minutes.
  6. Meanwhile, place eggs in pot of boiling water and cook until eggs until hard-boiled (about 8 minutes for large eggs).
  7. Peel eggs and cut into quarters. Place carefully in sauce.
  8. Serve eggs and curry over a bed of basmati rice.

Serves 4 

Dinner Tonight: Black-Eyed Pea Croquettes with Dijon Glaze & Spicy Carrot and Lentil Curry

It feels like it’s been so long since I last posted! Did you miss me?

I had company for dinner tonight so I thought I’d bust out an appetizer on top of the dinner I was planning on making. It’s hard work making two dishes in one night!

I’d been wanting to make these croquettes for ages–well, since I got Alicia Silverstone’s, the kind diet for Christmas from my boyfriend. There’s a picture of them in the book and they look so crispy and golden and yummy!

I’ll admit, though, they look better than they taste–not that they were bad, because they were actually quite good. But next time I would consider using a different base rather than black-eyed peas. Anyone know of any good legumes to use for croquettes?

The Dijon Glaze that accompanied the croquettes was so good. And all it is is Dijon mustard and brown rice syrup heated. I literally wanted to just stick my fingers in the bowl so I could lick them off. How can you go wrong with sticky, sweet, rice syrup and Dijon mustard, quite literally the best condiment on the face of the planet?

The curry recipe came from the November 2009 issue of alive magazine and you can find it here. It was super yummy–and vegan friendly except that I put a scoop of balkan-style yogurt on top.

I’m so bloody full now and I need to work on an article so I’m outta here.

Eat flexy, feel sexy y’all!

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