Veggie Couscous Pan

Today was another day of using up leftovers.

There were still some slices of pattypan squash left, which spent the night in a spicy bath of marinade. Today I threw them in a pan with some tofu, veggies and couscous.

The only complaint I heard was “Isn’t there more of it?”.

Ingredients:

  • thin slices of pattypan squash
  • 100g veggies (I had deep frozen carots, peas and corn)
  • 40g smoked tofu

marinade:

  • soy sauce
  • 1/2 soup cube
  • grated or crushed garlic
  • pepper, curry

couscous:

  • 60g couscous
  • 160ml water
  • 1/2 soup cube

Preparations:

  • mix marinade ingredients
  • put pattypan squash slices and marinade in a container, marinade should suffice to cover  slices
  • close container and keep in the fridge for a couple of hours or over night
  • if you use deep frozen veggies, defrost them
  • cut tofu to small cubes

Cooking:

couscous:

  • boil water, add soup cube
  • remove pot from hot plate, stir in couscous
  • let couscous soak for a couple of minutes

pattypan squash slices:

  • put slices with marinade in a big pan and let boil for a couple of minutes
  • add tofu and veggies, stir
  • add couscous, stir
  • let simmer for a few minutes

Unfortunately the batteries of my camera were empty and the mobile phone camera didn’t quite catch the colours and yummyness – I swear it looked really nice and tasted even better.

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Baked Pattypan Squash Slices and Porcino Mushroom Rice

Once again I started with not much of a plan, but a couple of ingredients I wanted to use up: the other half of the pattypan squash and some porcino mushrooms.

Ingredients:

rice:

  • 70g long grain rice
  • 220ml water
  • a little soy sauce, salt

sauce:

  • 1 tablespoon oil
  • 1 tablespoon flour
  • 250ml water
  • 1/2 soup cube
  • 10g dried porcino mushrooms
  • salt, pepper

squash:

  • 1/2 pattypan squash
  • 3-4 tablespoons oil
  • 1 teaspoon paprika
  • 1 teaspoon thyme
  • salt, pepper

Preparations:

rice:

  • throw all rice ingredients in rice cooker and turn it on

sauce:

  • heat water and add 1/2 soup cube

squash:

  • wash pattypan squash thoroughly and cut to thin slices
  • mix other squash ingredients for the marinade
  • preheat oven to 180°C/350°F

Cooking:

sauce:

  • put dried porcino mushrooms in soup and let soak
  • heat oil in large pan
  • add flour, stir, wait until it gets a little color
  • meanwhile, blender soup with mushrooms
  • pour mushroom soup into pan, stir
  • let simmer for a couple of minutes

squash:

  • brush both sides of slices with spicy marinade
  • put onto baking tray and bake for about 10 minutes

Meanwhile, the rice should be done.

  • put rice into sauce pan, stir
  • add salt, pepper
  • stir and let simmer until the squash is done

I don’t like mushrooms, so I didn’t eat much of it beyond tasting, but I ‘ve been told it was excellent.

Veggie Pasta Bake

Today I wanted to make a meal with a pattypan squash and this was the outcome.

Ingredients (I didn’t weigh anything, so I have to guess the weight):

  • pasta (about 100g)
  • deep-frozen vegetables (carots, broccoli, cauliflower – also about 100g)
  • apeka (also about 100g)
  • 1/2 pattypan squash
  • 2 tablespoons oil
  • 2 tablespoons flour
  • 100ml water
  • 200ml soy milk
  • 1 teaspoon nutritional yeast
  • 1/2 teaspoon salt
  • 1 soup cube

Preparations:

  • wash squash thoroughly and cut to cubes
  • defrost veggies
  • cook pasta
  • preheat oven to 180°C/350°F

Cooking:

the sauce:

  • heat oil in pot
  • add flour, stir until it gets a little color
  • add water and soy milk, stir
  • add soup cube, nutritional yeast, salt, stir
  • put half of the squash cubes into the pot
  • simmer for about 10 minutes, stir occasionally
  • let cool for a couple of minutes, then blender

the bake:

  • put pasta, veggies and the rest of the squash cubes in a casserole dish
  • pour the squash sauce over it
  • put some apeka on top for a yummy crust
  • bake for 20-25 minutes

Calories: plenty! (about 1000-1200 kcals I guess)

Orange Hokkaido Squash Soup

So what happend to the other half of the squash? – It was turned into a very delicious soup.

Ingredients:

  • 1/2 orange hokkaido squash
  • 1/2 l water
  • 1 soup cube
  • salt, pepper, nutmeg

Preparations:

  • wash squash thoroughly, don’t peel
  • cut in small pieces
  • cook water and add soup cube

Cooking:

  • put squash cubes in pot, add soup
  • boil for about 10 minutes, until squash cubes are soft
  • blend thoroughly (if you prefer a rather creamy soup, remove liquid, blend and then add liquid until desired creaminess)
  • season to taste

Orange Hokkaido Squash Fries

Following a spontanious idea, I turned half of an orange hokkaido squash into delicious fries (I’m sure it’s been invented by lots of other people before).


Ingredients:

  • 1/2 orange hokkaido squash
  • vegetable oil
  • salt

Preparations: 

  • wash squash thoroughly, don’t peel
  • cut in fry-sized pieces
  • line baking tray with parchment
  • preheat oven to 180°C/350°F

Cooking:

  • heat a little vegetable oil in a pan
  • put fries in the pan and fry for a couple of minutes, stir gently
  • put fries on baking tray and bake them for about 20 minutes
  • add salt

KCalories: ~ 460 (450g squash, 2 tablespoons oil)