Domestic Devices

by Peachy Palate on October 13, 2011

If there is a way of doing something quicker why wouldn’t you take the easier option, especially if the outcome is likely to be superior!

Sometimes doing things the hard way by hand just isn’t worthwhile!

Tonight’s dinner was put together quicker than ever with thanks to handy kitchen device…

Red Lentil and Butternut Squash Stew (10)

I came across a recipe for Butternut Squash Stew over on Angela’s site and just had to give it a go!

Red Lentil and Butternut Squash Stew (14)

It was absolutely incredible. The roasted pumpkin seed running threw it were delightful! Smile

Red Lentil and Butternut Squash Stew (15)

And it was almost vegan…

Red Lentil and Butternut Squash Stew (19)

…aside from the blue cheese I decided to top it off with!

Red Lentil and Butternut Squash Stew (31)Red Lentil and Butternut Squash Stew (36)

A heart and belly warming bowl of comfort food.

Red Lentil and Butternut Squash Stew (27)

Spoon or fork!??!

Red Lentil and Butternut Squash Stew (37)

I went with spoon!

My mum got a new pressure cooker at the weekend. She’s a massive fan of the pressure cooker, it’s the one kitchen appliance I don’t think she could live without.

I on the other hand never really use it, for many reasons….

It’s very big…

I prefer just to steam vegetables very quickly in the microwave or roast them

But I didn’t know you could cook your pulses in it! I had a little flick through the manual and saw that you could cook your beans and lentils in less than a third of the time it would take otherwise!

Well this I just had to give ago…

Red Lentils by their nature tend to go a bit mushy, but are ideal for making thick and creamy vegan curries, stews and soups. I was going to follow the more  traditional approach of adding the lentils to the curry mixture earlier on in the process should the pressure cooker not prove to be successful.

In with the lentils, 1/2 pint of water bring it to pressure (2-3 minutes) and remove.

Pressure Cooker

They were perfect! I will definitely be using the pressure cooker more often!

Other indispensable kitchen devices

  • Food processor
  • Hand Blender
  • Kettle
  • Toaster
  • Microwave (especially when you take pictures of your food!)
  • Dishwasher (we just need someone to invent a dishwasher emptier now!)

What’s your favourite kitchen gadget?

Is there a kitchen gadget/device you just simply couldn’t live without?

Red Lentil and Roasted Butternut Squash Curry

Recipe adapted from Oh She Glows

Print this easy peasy recipe Print this easy peasy recipe

Servings – 1

Preparation Time – 10 minutes

Cooking Time – 45 minutes

Ingredients

  • 250g (1 cup) butternut squash cut into bite size cubes
  • 1 clove of garlic minced
  • 1 tsp turmeric
  • 1 tsp cumin
  • ½ tsp cinnamon
  • ¼ tsp chilli powder
  • Pinch of ground ginger
  • Black Pepper and Salt to taste
  • 250ml (1 cup) vegetable stock
  • 50g (1/3 cup) red instant no soak lentils
  • ½ red onion chopped
  • 1 tbsp fresh coriander (cilantro)
  • To serve – 1 tbsp soft goats cheese, ½ tbsp toasted pumpkin seeds (toast in a dry pan over a medium heat for 3-5 minutes)

Directions

  1. Preheat oven to 180C (350F).
  2. Place butternut squash on a baking tray with a drizzle of olive oil, season with salt and pepper, sprinkle over chopped onion and minced garlic and roast in the oven for 20 minutes.
  3. Meanwhile place stock and spices bring to the boil and simmer.
  4. When butternut squash is cooked add it and the onion to the pot along with the spinach and simmer for a further 8 minutes.
  5. To cook the lentils, place in the pressure cooker with 1/2 pint of cold water, bring to pressure and release steam. (Alternatively you can add these to the stock and simmer for 10 minutes prior to adding the butternut squash).
  6. Add lentils to the pot.
  7. Stir threw fresh coriander.
  8. Season with salt and black pepper and serve with goat’s cheese and toasted pumpkin seeds sprinkled on top.

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