Winter squash, I find, though it is something I love is also -- at least according to Weight Watchers -- diet friendly. Amazing. One of my favorites is the slightly dry but super sweet kabocha, bright orange flesh with edible green skin. No peeling. I decided to roast up slices and build our dinner from there.
Most often I see kabocha squash in Japanese of vaguely Asian "health food" meals. I decided to head down that path and pull out one of my favorite (though I suspect it is more of a good for you chore for James) rice cooker recipes, courtesy of Martha Stewart Living. Brown rice, mushrooms, tofu and spinach steamed together and dressed with just a dash of soy sauce, rice wine vinegar, and sesame oil. I steam 1 1/2 cups brown rice, 1/2 ounce dried mushrooms (shitake if I have them), 8 oz cubed firm tofu, and a dash of salt in a rice cooker until done (about 45 minutes). I let the mixture steam for 15 minutes more and then add in about 4 cups of baby spinach, close the lid and let the spinach steam in the rice cooker (about 2 minutes), Just before serving I mix through chopped scallions, chopped cilantro (tonight it was parsley), 2 1/2 TB soy sauce, 1 1/2 TB rice wine vinegar and 1 tsp sesame oil. Very diet friendly indeed.
Winter squash, I find, though it is something I love is also -- at least according to Weight Watchers -- diet friendly. Amazing. One of my favorites is the slightly dry but super sweet kabocha, bright orange flesh with edible green skin. No peeling. I decided to roast up slices and build our dinner from there.
Most often I see kabocha squash in Japanese of vaguely Asian "health food" meals. I decided to head down that path and pull out one of my favorite (though I suspect it is more of a good for you chore for James) rice cooker recipes, courtesy of Martha Stewart Living. Brown rice, mushrooms, tofu and spinach steamed together and dressed with just a dash of soy sauce, rice wine vinegar, and sesame oil. I steam 1 1/2 cups brown rice, 1/2 ounce dried mushrooms (shitake if I have them), 8 oz cubed firm tofu, and a dash of salt in a rice cooker until done (about 45 minutes). I let the mixture steam for 15 minutes more and then add in about 4 cups of baby spinach, close the lid and let the spinach steam in the rice cooker (about 2 minutes), Just before serving I mix through chopped scallions, chopped cilantro (tonight it was parsley), 2 1/2 TB soy sauce, 1 1/2 TB rice wine vinegar and 1 tsp sesame oil. Very diet friendly indeed.
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