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Tag Archives: homemade

My Attempt to Roast A Squash

24 May

The other night at work the chefs roasted butternut squash, I had a piece and it was amazing. After grilling the chef that was on that night on what to do I thought I might give it a try, at home, with only the cat to supervise me…it may not have been my best idea but the house is still standing so it couldn’t have been the worst! πŸ˜‰

As those of you who have read past cooking posts know, I have a teeny tiny kitchen with nooooo counter space to speak of so my cutting board gets balanced on the edge of the counter that is at the front of the sink and the middle part of the sink, it is a wobbly, dangerous, stupid, place to put a cutting board, but generally my best option. I’m pretty sure one of these days I’m going to slice in to my finger *rolls eyes* Tonight, I dropped the knife and almost stabbed my foot, oops! But I didn’t! So I’m counting that as a win…

After deciding I wanted to keep my feet and fingers intact I managed to find a better balancing spot and proceeded to do as the chef instructed. He said to chop the top and the bottom off, then peel the squash, then cut it in half so the round bulb part is separate from the top column shaped part. Then I slice open the bulb part to dig out the seeds and cut the entire thing in to pieces sized however I want them to be sized.

butternut squash

I’d love to say it went as smooth as it sounds like it should have but well hey, it wouldn’t be my kitchen if that happened, right? πŸ˜‰

I don’t know if it is my peeler, or my technique, or what, but peeling that squash was not an easy task. I ended up using my knife and hacking away at the outside so my poor squash looked not quite as attractive as one might imagine a peeled squash could look. Cutting the top and bottom off was fine, cutting the entire thing down the middle was a tad harder…that could be due to my knife being too small but let’s not get picky about these things, ok? Then there was the whole digging out all the seeds and gross stuff from the bulb section, ugh, I always dislike that part of dealing with a squash, so slimy, so squishy, so easy to have a knife slip because maybe I started using the knife without getting all the goo off my hand…but again with the being picky!

So eventually I get my chopped up butternut squash on the baking tray and now the easy part. I had some oil in a little dish and I got to use my oft neglected pastry brush to spread the oil on the squash, then I sprinkled some brown sugar over top. At this point, or at some point, maybe not this point, I kinda forgot (oops again!) I was also supposed to sprinkle pepper, salt, and a Club House vegetable seasoning on the squash but (1) I was too lazy to get the pepper (2) I don’t add salt to anything so that wasn’t gonna happen and (3) I tried to buy the seasoning but the store didn’t have any so I was crossing fingers it wasn’t an intricate part of making the squash taste good.

While all this was going on the oven was heating to 350, it was sitting at its temperature for quite a while because yeah, this whole prep thing didn’t go quickly *rolls eyes* so in went the tray and on went the timer. I was told ten minutes, maybe fifteen, would be needed, and to stab the squash with a fork to test it. Also to remember what the squash looked like at work and wait till my squash looked the same.

Well…um…yeah…something went a tad wrong there. For starters, at the ten minute mark it was nowhere near done, so back in it went, in the end I think it took 40 minutes or so. Which is unfortunate because I was super hungry so that 40 minutes felt like an eternity. Even after all that time it didn’t look the same as the squash at work but it passed the fork test and I wasn’t willing to wait any longer…impatient much?

Also, I think maybe I should have flipped it at some point? The sugar kinda melted down so it was on the tray, leaving the topside of the squash pieces bare. Which is fine, except the squash was basically sitting in a brown sugar and oil lake so when I took the squash pieces off the tray there were strings of sugar, like gooey strings you’d see on a caramel apple or, I dunno, a caramel filled chocolate…not that I don’t like sugar but what I was seeing seemed a tad excessive. The underneath side had a nice browning effect to it, thanks to sitting in the sugar, where as the top was the same colour as it started out as. Not as pretty as the roasted butternut squash at work. Then again, those chefs went to school for who knows how long, their food better look nicer than mine! πŸ˜›

butternut squash cooked

In the end it was edible, actually, it was more than edible, it tasted good. Not as good as what I was trying to recreate but that could be due to the lack of seasoning, or too much sugar, or the wrong cooking temp and time, or the simple fact that I made it…but it wasn’t so horrible that I won’t try again, and hopefully get better results next time!

Hey, don’t scoff, a girl can hope! πŸ˜›

 

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Random Dessert

28 Jan

I have noooooo idea what to call this but names don’t really matter, taste does, and it turned out surprisingly tasty. Definitely going to make it again!

Looks wise though, um, yeah, so not pretty!

banana-pancake

Take one banana, it needs to have a little brown on the peel so it is easy to mash. Mash the banana, add two eggs, mix. You’ll have a runny mix that may be slightly lumpy, depending on how well you mashed the banana so mash it well!

Pour the mixture in to a frying pan, cook, flip, cook some more.

Top with PB2 that has been mixed back to peanut butter consistency, or use almond butter, or real peanut butter, whatever takes your fancy. Actually, I might not use normal peanut butter because it is made with a decent amount of sugar and the banana makes this sweet enough as is, the PB2 is not as sweet as real peanut butter so it is a nice counter taste to the sweetness of the banana. That’s just my opinion though…

My picture shows the banana pancake (that is my working title for now) covered in PB2, I should have taken a pic of it prior to topping it, sorry ’bout that.

I maaaaaay have accidentally burnt the one side, well, maybe overcooked is a better description of what happened, but it didn’t ruin the taste so bonus! Also, it is such a runny mixture that when I flipped it well, it basically turned into a big ‘ol mess , which is why I say it isn’t a pretty dish. I think if I cook it on a lower heat so it cooks more in the middle before burning on the one side I can flip it and it just might hold its shape…maybe?

The final consistency weirdly enough reminded me vaguely of custard, despite the fact it is in pancake form, I guess because it stayed so gooey, but a good gooey, nothing gross happenin over here, I promise! The PB2 was a great topping because the banana made the pancake sweet and PB2 is sooooo not sweet, together they matched perfectly. πŸ™‚

So yeah, healthy snack / dessert / treat…whatever you want to label it. If you wanted to make it thicker and more filling you could probably add some oats to it, or if you want only the egg and banana in it but not as runny I suppose you could use just one egg. Tweak it whatever way you want, lemme know if you try something and it makes a tasty result! Sharing is caring people! πŸ˜‰

 

This Thing I Wrote Monday

17 Jun

It was a friend’s birthday yesterday, actually it was multiple friend’s birthdays but the one I am talking about is a friend from work. She didn’t work yesterday so I bombarded her with a happy bday text and figured we’d do something another day to celebrate. Well, one of our mutual work friends asked me today if I could find a picture of a crazy chef or something and “put something together” that would make the bday girl laugh. Well duh, of course I can lol

This is what I did:

I had a pie chart at the top that for some reason won’t copy&paste on to here so I took a picture of it from the computer screen with my phone, my apologies for the bad quality…

2014-06-17 00.54.56

The pie sections are crazy, almost crazy, fairly sane and sane. Crazy is the blue piece.

(then it read)

Recent studies have shown that an overwhelmingly high percentage of chefs go crazy after working in a kitchen for too long. Some scientist claim it is the increased exposure to butter that does it, others feel that being around so many instruments that could be used to torture and kill others leads Chefs to feel all life is expendable, much like the animals they cook.
While there is no conclusive evidence to support the above theories there are currently multiple studies being done to ascertain why exactly Chefs of the highest caliber are going loony tunes.
Until the cause can be nailed down and a cure found please watch out for Chefs that look like any of the below pictures:

2014-06-17 00.58.13

Screenshot from the actual document – hence the text.

It is recommended to keep your distance if your Chef starts pointing knives at you or glaring excessively. If your Chef looks like any of the above pictures back away slowly, do not turn your back on them and above all else, give them more vacation time!
Happy Birthday T!

I know it doesn’t seem all that impressive on here but that is because it is all broken up with horrible quality pictures, there is no real flow to it but on the actual page we gave to the bday girl there was flow and it made people laugh. The bday girl seemed to really like it, said it was better than any card we could have bought. πŸ™‚ We all signed the page so it is like a card, but more personal.

What made it even better was that the blonde haired model in those chef pictures looks sooooo similar to the bday girl that all of us did double and triple takes of the images to ensure it wasn’t actually our friend. What’re the odds of that? It’s like it was destined to be! πŸ™‚

p.s. I guess I should have made note of the fact that the bday girl is a Chef, hence the jokes and pictures…

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