Chicken Squash Curry

Alright, I’ll be the first to admit that I haven’t been eating 100 per cent well lately.  It is absolutely crazy at school right now (I feel like all the other university students out there can feel my pain) and I just haven’t had time to take care of myself at all.  For example, this past Monday the only thing I ate was a bagel (sesame seed toasted with strawberry cream cheese, the only way to go), a piece of lemon poppy seed loaf from Starbucks, a Vitamin water and a piece of leftover brownie cake.  I managed to get in all four food groups, right?

WELL, by the time Tuesday rolled around, I was craving actual food.  I’m sorry that this is another post featuring squash as the main-ish ingredient but lets face it, I am one person, with one squash.  No matter how many times I feed my roommates (Ariel has been benefitting quite greatly from my cooking lately), it still takes me three times as long to finish one thing.  This being said, you can expect some sort of “stuffed squash” dish over the next few days, unless I follow Brittany’s suggestions and bake something.

Okay, so this Chicken Squash Curry was something I found when browsing the Canadian Living website the other day, in search of a way to use up my inhuman amount of squash.  Since this recipe also allowed me to use the mild Indian curry sauce that has been sitting in our fridge for months, I decided to go for it.  Mmmm, I forgot how good curry sauce smells when you cook it.  I was happy to smell like a little Indian food restaurant for the rest of the day.  To pay tribute to how crazy even this day was, my cooking was interrupted halfway through by a telephone interview I needed to perform for journalism.  Luckily for me, onion and green peppers don’t mind sitting in a pan half cooked…

Anyways, before you motor on over to your kitchen to cook this, I must add that I used (a) green peppers instead of chili green peppers and (b) didn’t add in as much cilantro because I think it is kind of yucky.  So be cautious.  Also, leftover curry makes some delicious rice wraps (especially when mixed with leftover couscous from the roommates).  Now that I have said that, go forth and eat.

Squash Risotto (and a new vegetable friend)

This was a day of trying new things!  Being in an abnormally daring mood (this can probably be attributed to the fact that I’m now rollerblading to school and feeling significantly more badass), I decided to try TWO new things: risotto and squash.  Yes, I know what you’re all thinking.  “Has this girl lived in a hole!?  How can she never have possibly eaten these two things?!”  Well it’s the truth.  The only exposure I’ve had to risotto has been when my roommate Alex makes it and I grab the occasional spoonful (secret’s out!) from the pot when she’s not looking.  Ooo, I also know risotto as the food that the contestants on Hells Kitchen always mess up.  See below for dear Gordon Ramsay’s description of this seemingly easy, but apparently very complicated dish…

Now that we’ve been distracted momentarily by Ramsay’s dreamy British accent, let me resume discussing this squash.  When I went to the grocery store in search of a butternut squash, I wandered around the produce section eventually realizing that I have no idea what it actually looks like.  Once again, my wonderful iPhone saved the day, as I was able to quickly google pictures of this strange vegetable (or is it a fruit because it has seeds?  The verdict is still out).  Once I got home, I had this gigantic desire to draw a face on the squash.  I do not know why…these bizarre thoughts just sort of come to me sometimes.  Anyways, the result was the picture below.  I almost drew a face on Brittany’s to make my squash a husband, but I don’t think that would have bode too well for me…

Anyways, the risotto was yummy!  I also discovered the definition of a miracle while making this meal: there was somehow magically chicken stock, white wine and – this is the best part – FRESH SAGE in our kitchen.  This made my day.  I was super sketched out with adding white wine to the mix at first, but after much convincing from Ariel, I finally caved.  Speaking of the recipe, this one was from the October edition of Canadian Living.  It’s a great way to make use of fall’s wonderful harvest, and I definitely recommend it.  The only thing is, it makes LOADS!  I halved the recipe (thank god) and still ended up with enough for four servings.  Make your measurements wisely blogosphere…