Saturday, December 03, 2011

More delicious things to do with greens and squash

As we near the real winter, I know I’m not the only one constantly looking for more things to do with greens and squash. My CSA ended a while ago, and I still have some squashes to eat. Luckily the squash keeps for a while, so I focused on the greens to keep them from wilting into little bags of brown goo in the fridge! Here are some of my more recent endeavors:

Ravioli on a bed of wilted greens 
Fried egg sandwiches
Scrambled eggs with greens and potatoes 
Baked tofu sandwich 
I’ll leave you with the directions for crafting that last sandwich, which I would consider an excellent achievement for the following reasons: (1) it is delicious, (2) it would be vegan if you used vegan mayonnaise instead of the addictive substance filled with egg yolk that I love, (3) in uses greens, and (4) it also features chili garlic chutney, which used a bunch of the hot peppers I also had accumulating in my fridge from the CSA. A win all around!

Chili Garlic Chutney
Adapted from 1,000 Indian Recipes by Neelam Batra
1 tablespoon black peppercorns, ground
3-4 large cloves garlic, peeled
3-4 quarter-size slices of peeled fresh ginger
8-10 fresh hot chile peppers, in any combination of red and green, serrano, jalapeño, whatever, coarsely chopped
1-2 red or green bell peppers, chopped
1/8 cup of lime juice
1/2 tablespoon paprika
1/2 tablespoon ground ajwain seeds (available at some Indian groceries, or use dried thyme)
1/2 teaspoon cayenne pepper
1 teaspoon salt
Put the garlic, ginger, hot peppers, bell peppers, and lime juice in a food processor and process until they form a paste. Add the paprika, ajwain/thyme, pepper, and salt and process until smooth. Transfer to a serving bowl, or to a container for freezing or storing in the refrigerator. Per Ms. Batra this will keep in the fridge for about a month or in the freezer for 6 months.

Baked Tofu
1 package extra firm tofu
1/3 cup tamarind date sauce (available at Indian markets, or substitute barbeque sauce or something else a little sweet)
1 tablespoon chili garlic chutney
Preheat the oven to 350F. Mix the tamarind date sauce and the chutney in a large bowl or pie pan. Press the tofu between two paper towels to remove some of the excess water, and cut into 1/2” slices. Place the tofu slices in the sauce mixture and let them sit while you prepare the pan to bake them. Film a baking sheet or roasting pan with a small amount of oil, and lay the tofu slices in the pan. It doesn’t matter if they have had a ton of time to marinate, because they will pick up more flavor as they bake.
Once you’ve spread the slices in the pan, spread some of the extra sauce on each on in a thin layer. Bake until they are slightly chewy, usually when a fork will no longer easily poke through, flipping approximately every 5-10 minutes and applying additional sauce with each flip. Remove from the oven and let cool.

Awesome sandwich
1 square pita
Mayo to taste
Chili garlic chutney to taste
4-5 small spinach leaves, washed
2-3 slices baked tofu
Combine and enjoy!


  1. Jake would love the hot pepper chutney. Sounds yummy.

  2. I miss pictures of Walter...could he be lounging by the kitchen in your pictures??