This recipe is from one of our favorite cookbooks Appetite For Reduction.
I tried to follow this recipe as close as possible but when it came down to pulling my spices out of the cupboard I was missing a few lol. Just goes to show you can "improvise" any recipe and still have an excellent tasting meal!!
Starting with a glass of wine!!!
Tonight's wine selection is an Italian Red Wine by Bolla. . . Pinot Noir !
Ok ready for the good stuff!?
Lets start off with:
Butternut Coconut Rice:
1 cup brown basmati rice
2 cups water
2 pounds butternut squash
2 teaspoons sesame oil
1 cup sliced shallot
1 tablespoon minced fresh ginger << I though I had this but I did not, so this wasn't used in our dish
3 cloves garlic, minced
1 teaspoon lime zest
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
3/4 cup light coconut milk << I didn't have light so I used regular
1/4 cup vegetable broth << Ended up not using this
1 tablespoon freshly squeezed lime juice
Preheat oven to 400 (for the squash)
Cook your rice according to the package directions.
For the squash (we could not find any ripe hole ones so we used packaged pre-cut 3 pound squash) But if you do get your hands on a fresh one slice off the bulbous part. Slice it in half lengthwise, exposing seeds. Scoop the seeds n flesh out & cut the squash into cubes. Put them on a baking sheet on top or parchment/wax paper and place in oven. Bake for 45 minute and make sure your fork goes easily though the squash when close to being done.
When your fork goes through easy, take out your squash and let it cool. When the squash is cool enough to handle Preheat a large skillet or saute pan over medium heat.
Saute the shallot in oil until they are lightly browned, for about 7 minutes. Add ginger, garlic, lime zest, red pepper flakes and salt. Saute for another 2 minutes. Turn down the heat to LOW.
Add the squash to the saute pan along with the coconut milk. Use a potato masher or fork to mash the butternut squash into a creamy consistency. Add the rice and stir well. Add 1/4 cup of the vegetable broth (if you decide to use it) and mix well. Add lime juice & salt for taste.
Next on to the:
Broiled Blackened Tofu:
2 1/2 teaspoon sweet smoked paprika
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon dried thyme << Didn't have thyme this time around :/
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon cayenne
black pepper - to taste
3 cloves garlic - minced
1 block tofu (about 14 ounces -pressed if you prefer) << I did a real quick press with some paper towel but did not get too much into it...
2 table spoons olive oil
1 teaspoon soy sauce << use wheat free tamari to keep it gluten free
On a dinner plate mix the "spice spend ingredients" - set aside.
Adjust broiler so the baking sheet will be around 6 inches from the heat of your stove.
Pre heat oven to broil.
Cut your tofu in slices to your liking of thickness.
Spray or lightly grease baking sheet. Poke holes though your tofu in 3-4 spaces. ( this will let flavors seep in)
Put the olive oil & soy sauce on a separate plate. Lay your tofu in the oil and cover both sides then dip each piece into the "spice blend plate" pressing down & covering both sides.
Place the Tofu that is on the pan into your broiler and broil for about 12 minutes flipping once about 1/2 way through. Make sure you keep a close eye on your tofu. The tofu is done when it looks dark and black in some spots. After you take it our of the oven you can then again slice each piece to look more to your liking.
1 teaspoon olive oil
2 teaspoons minced fresh garlic << again I did not have this so I skipped this ing,
4 cloves garlic - minced
1/4 teaspoon red pepper flakes << I used a bit more, I like it spicy!!!
1/4 teaspoon dried thyme
1 pound asparagus- remove all course ends
1/4 teaspoon salt
1/4 teaspoon allspice
Pinch of ground nutmeg
Pinch of cinnamon
Lime wedges - to serve
Preheat large think bottom skillet over medium-high heat.
Saute ginger & garlic in oil for 30 seconds.
Add red pepper flakes and thyme, plus a splash of water. Let it sizzle for a few seconds.
Add asparagus, salt & spices.
Make sure you toss & coat all asparagus adding water if it seems dry.
Saute for about 10 minutes, until asparagus is tender & ends are frizzled.
When all is done Vwalla!!!
Display your creations and dig in!!!!