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Food experiment for Shabbat
Oct. 8th, 2005 07:59 pmI made up a dish for dinner last night, and I'm not sure what I'd call it. Not a stew (I didn't add liquid, just what cooked out of the veggies), not a casserole (it wasn't baked), not a stir-fry (since it simmered a long while).
I started with two medium yellow onions, roughly diced, sauteeing in a bit of olive oil. I added almost a pound of collards, sliced thinly (I'd wanted lacinato kale, but couldn't find any at the farmer's market, and the farm share has been sadly lacking cooking greens the last two weeks), then sliced up some tiny sweet potatoes. I peeled, seeded, and diced the smaller of two butternut squashes, then added about half a pound of whole cranberries. That cooked down a bit, then next into the pot was about a pound of ground buffalo. For seasoning, I put in a dash of hot sauce, much black pepper, some nutmeg, and dehydrated garlic slices (I had forgotten to get real garlic, and found this before the garlic powder). That cooked a while longer, until Shabbat started.
I ate a couple of bowls of it for dinner, and it's very nice, balancing the sweet of the orange vegetables with the savory of the meat, the tart of the cranberries, and the heat of the hot sauce and pepper. Plus I like having that many colors.
I still don't know what to call it, though.
I started with two medium yellow onions, roughly diced, sauteeing in a bit of olive oil. I added almost a pound of collards, sliced thinly (I'd wanted lacinato kale, but couldn't find any at the farmer's market, and the farm share has been sadly lacking cooking greens the last two weeks), then sliced up some tiny sweet potatoes. I peeled, seeded, and diced the smaller of two butternut squashes, then added about half a pound of whole cranberries. That cooked down a bit, then next into the pot was about a pound of ground buffalo. For seasoning, I put in a dash of hot sauce, much black pepper, some nutmeg, and dehydrated garlic slices (I had forgotten to get real garlic, and found this before the garlic powder). That cooked a while longer, until Shabbat started.
I ate a couple of bowls of it for dinner, and it's very nice, balancing the sweet of the orange vegetables with the savory of the meat, the tart of the cranberries, and the heat of the hot sauce and pepper. Plus I like having that many colors.
I still don't know what to call it, though.