Rolling in Eastern Europe.

5 01 2009

But more on that after dinner.

Tonight, I had my Lentil Bean Soup, which tasted even better today! I shredded a piece of cheese on top, which melted, transforming it in a form of hearty chili. Delish.

With a toasted piece of my new carb obsession: Arnold’s Natural Flax & Fiber bread.

I met my antioxidants quota with some blueberries & blackberries for dessert.

Onto tonight’s mystery:

A while ago, I got some recipe requests for a particular treat my grandmother makes after featuring it as a dessert. I finally succeeded at catching her in the act of making the…

Butternut Squash Roll

Factzoids that must preclude the recipe:

My grandmother, 81, lived most of her life in rural Ukraine, ravished by ruthless poverty. She lacked the majority of things I am fortunate enough to have access to in my life today. I immensely admire the frugality and simplicity of her cooking culture, which make it culturally and historically significant to me.

At the same time, this makes it difficult to post a “typical,” standard recipe. My grandma does not use:

  • measuring cups
  • spices such as cinnamon, cloves, allspice, etc.
  • particular baking utensils such as brushes, spatulas, etc.

Use this recipe however you wish: either as an anthropological glimpse into my grandmother’s life in Eastern Europe and now in the U.S., or as a starting point guideline for a butternut squash roll you can modify to your own liking (as you will see, it could benefit from a “healthifying” treatment!)

I try to use approximations for measurements but don’t quote me on their accuracy =] So…

Preheat oven to 400 F.

Take a medium butternut squash, peel it and grate it. Saute it in a pan with some melted butter for about 10-15 minutes, until soft, and set aside.

Place (about 2 cups) of all-purpose flour in a bowl.

Add (about 2 tablespoons) of butter and sour cream.

Then, add an egg:

Add (about 1/4+ a cup) of buttermilk:

Add a pinch of salt and (about 1/2 teaspoon) baking soda. Mix lightly until you hear “a buzz” from the baking soda. (I heard it!)

Then begin mixing with your hands:

If the dough feels too “runny,” or hard to work with, add a little more flour. It should look like this:

Let it stand for 20 minutes. Then prepare a floured surface and cut the dough in half:

Roll it out with a rolling pin (my grandma’s family made their own rolling pins back in the day)

It should look like this, approximately the size of a typical pizza pie. Maybe 1/4 inch thick?

Next, top the dough with half of the butternut squash and spread it throughout:

Next, fold it up!

Fold the corners under:

Repeat the same steps to shape the second roll. Place in a greased baking pan and then press down with the fork throughout:

Beat an egg with a little bit of water for an egg wash. Spread it on the rolls:

When I asked my grandmother why she added a little bit of water to the egg wash, she didn’t have an answer, aside from the fact that she’s been doing it all her life.

After 20-30 minutes in the oven (until top is browned), the result:

And the star of the show:

There you have it! The natural sweetness of the butternut squash negates the need for any sugar, but my grandma suggests tasting the squash just to make sure it’s sweet enough by itself. This method also ensures the kind of baking Barbara Kingsolver would approve of: using vegetables that are in season to get the best results.

Thanks for reading! I hope this made a bit of sense =]


Comments : 19 Comments »

Categories : baking, beans, berries, dinner, farming, recipe

BAD has never been so GOOD.

5 01 2009

I’m referring to the The Bad Plus show at the The Village Vanguard last night. I honestly felt like the band took my life out of me, played it in a jazz set, and then put it back. It was unbelievably beautiful.

Just look at the drummer’s face
I hope I enjoy my future career (whatever that will be) as much as he loves his job!

The admission price included a drink, so I had a Stella Artois.

We got home mighty late and after my treadmill workout this afternoon (which gets better and better with every day), I had some brunch:

  • 1/2 cup All Bran Extra Fiber
  • 1/4 cup GoLean
  • 1 banana
  • 3 sliced grapes
  • a few almonds
  • cinnamon
  • flax seed
  • Chobani vanilla yogurt

I’m off to do some research on things I want to do in New Orleans, since I’m leaving on Wednesday!!!

And tonight’s dinner post will also include a special surprise from my grandma’s kitchen. Stay tuned!


Comments : 5 Comments »

Categories : brunch, cereal, dinner, golean, long workout, yogurt

Hearty soup from my heart.

5 01 2009

Hi foodies,

I woke up mighty late today, I guess that winter sportsmanship really wore me out (also, I may or may not have stayed up late watching the Food Network cake competitions…)

Anyway, I did my treadmill thaaaang and then had brunch:

  • 1/2 cup oats
  • 1/2 cup pumpkin
  • 1 cup water
  • 1 banana
  • 1 diced prune
  • 2 diced dried apricots
  • roasted almonds
  • some Honey Almond butter

Also, a small cup of coffee with my vitamin yo

I hung out with my mom until dad arrived from his ice fishing trip. He’s hardcore about it. He caught some stuff:

Viewer Discretion Is Advised

(if you care for alive fish a lot)

My grandma’s psyched to cook it up.

For dinner, I made hearty soup, all by myself. Aren’t you proud?

Lentil Bean Soup

Ingredients:
  • 1 cup lentils
  • 1 can black beans, drained & rinsed
  • 1 can kidney beans, drained & rinsed
  • 1 can diced tomatoes (I had ones seasoned with basil and oregano, which helped).
  • 1 small sweet potato (all I had!)
  • 1/2 an onion
  • 1 garlic clove
  • 2 tablespoons tomato pure
  • salt & pepper
  • 1/2 teaspoon lemon juice
  • 1 1/2 teaspoons of cumin
  • some chili/paprika

Directions:

Bring about 2 cups of water to a boil and add lentils. Bring down to a simmer. In the meantime, saute chopped onion and garlic in a oiled pan until onions are browned slightly. Add the 2 tablespoons of tomato pure and mix well. Add to the lentils.

Then add the rinsed beans, the can of tomatoes and the chopped sweet potato. Add more water if necessary. Add the cumin, lemon juice and season to taste. Let simmer on medium to low heat for about half an hour, stirring occasionally and testing frequently for the needed addition of spices.

I enjoyed my bowl with a piece of toasted Arnold’s Natural Flax & Fiber bread.

This soup was very hearty, flavorful and filling; my favorite kind! You can obviously add a ton more vegetables, but I wanted to keep it around the bean/lentil area.

To polish off my dinner, I had some tiny apple slices, 1/2 a banana and some grapes:

My friends and I are going to see The Bad Plus tonight in the City. The show only starts at 11 though, so I’m going to be up pretty late.

Have a good night all!


Comments : 12 Comments »

Categories : apple, beans, blogging, brunch, coffee, dinner, going out, oatmeal, Russians

Hearty soup from my heart.

5 01 2009

Hi foodies,

I woke up mighty late today, I guess that winter sportsmanship really wore me out (also, I may or may not have stayed up late watching the Food Network cake competitions…)

Anyway, I did my treadmill thaaaang and then had brunch:

  • 1/2 cup oats
  • 1/2 cup pumpkin
  • 1 cup water
  • 1 banana
  • 1 diced prune
  • 2 diced dried apricots
  • roasted almonds
  • some Honey Almond butter

Also, a small cup of coffee with my vitamin yo

I hung out with my mom until dad arrived from his ice fishing trip. He’s hardcore about it. He caught some stuff:

Viewer Discretion Is Advised

(if you care for alive fish a lot)

My grandma’s psyched to cook it up.

For dinner, I made hearty soup, all by myself. Aren’t you proud?

Lentil Bean Soup

Ingredients:
  • 1 cup lentils
  • 1 can black beans, drained & rinsed
  • 1 can kidney beans, drained & rinsed
  • 1 can diced tomatoes (I had ones seasoned with basil and oregano, which helped).
  • 1 small sweet potato (all I had!)
  • 1/2 an onion
  • 1 garlic clove
  • 2 tablespoons tomato pure
  • salt & pepper
  • 1/2 teaspoon lemon juice
  • 1 1/2 teaspoons of cumin
  • some chili/paprika

Directions:

Bring about 2 cups of water to a boil and add lentils. Bring down to a simmer. In the meantime, saute chopped onion and garlic in a oiled pan until onions are browned slightly. Add the 2 tablespoons of tomato pure and mix well. Add to the lentils.

Then add the rinsed beans, the can of tomatoes and the chopped sweet potato. Add more water if necessary. Add the cumin, lemon juice and season to taste. Let simmer on medium to low heat for about half an hour, stirring occasionally and testing frequently for the needed addition of spices.

I enjoyed my bowl with a piece of toasted Arnold’s Natural Flax & Fiber bread.

This soup was very hearty, flavorful and filling; my favorite kind! You can obviously add a ton more vegetables, but I wanted to keep it around the bean/lentil area.

To polish off my dinner, I had some tiny apple slices, 1/2 a banana and some grapes:

My friends and I are going to see The Bad Plus tonight in the City. The show only starts at 11 though, so I’m going to be up pretty late.

Have a good night all!


Comments : 12 Comments »

Categories : apple, beans, blogging, brunch, coffee, dinner, going out, oatmeal, Russians


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