From Residency Back To The Kitchen: Fast, Sustainable Comforts

A creative reset in Greece sparked a return to the kitchen with fresh eyes and a craving for honest, low-waste comfort. 

I begin this trifecta episode with a small-but-mighty star: thw roasted honeynut squash. Its edible skin and caramel-sweet flesh meet a lemony cannellini bean purée that’s creamy, protein-rich, and crazy simple to make. A quick maple, mirin, chili, and paprika glaze adds heat and shine without fuss, makes this dish so warm and inviting with time to savor since you're at home witout service folk fluttering around. 

I'm completely forgot when I was recording this piece that I had a jalapeno I sauted small diced pieces of which added beautiful color, texture and another flavor profile that made this dish just perfect.  Economical, health supportive, sustainable and zero food packaging waste. 

The for breakfast I've been making and delighting in eating a crisp potato pancake with a jammy egg, and a bright ginger turmeric applesauce, plus a ThE best, no-fuss, no food packaging waste snack. You'll have to listen to the end to learn what this fabulous snack is. 

Simple methods, minimal waste, and pantry smarts lead the way.

Heres' some plot points to this episode if you will. 

• honeynut squash basics and why the skin stays on
• maple mirin chili glaze for sweet heat balance
• silky cannellini bean purée with lemon for brightness
• potato pancake method, pan choice and flip technique
• jammy egg timing for a soft, glossy yolk
• quick ginger turmeric applesauce with tea and wine
• pantry cooking for speed, flavor and less waste
• peanut butter with apples as a dependable snack

You can always reach me through my website: recipes4survival.com which is fun to check out because I am going to start to offer The Cutting Edge workshops.
Please let me know if you or anybody you know would be interested to learn knife skills and basic cooking techniques with me?

You know how to find me. I think it's donnargoldman1 on Instagram or

D@recipes4survival.com

Looking forward.

Cook More, Spend Less, Feel Better 

MINDFUL MEALS & SUSTAINABLE LIVING - The Art of Living an Elevated Lifestyle

Chapters

• 0:00 Welcome Back And Greece Recap
• 0:39 Honeynut Squash Primer
• 1:36 Roasting And Glaze Details
• 2:00 Cannellini Bean Purée Method
• 3:04 Potato Pancake Setup
• 4:15 Flip Technique And Finish
• 4:44 Perfect Jammy Egg Timing
• 5:08 Ginger Turmeric Applesauce
• 5:45 The Easiest Snack Ever
• 6:16 Closing And Workshop Invite

Transcript

SPEAKER_00: 0:00

Hi my friends, thanks for joining me again for another episode of Recipes for Survival, Mindful Meals and Sustainable Living. So just when I thought I was getting on to consistency with sharing and producing these episodes, I went overseas. I was in Greece for two weeks. I was on an artist residency. So I want to get started with this trifecta I'm going to share with you today. Please stay tuned. So the first dish I want to share with you today is the first dinner I made myself when I got home from my writer's residency. I made roasted, they're called honey nut squash on a cantalini bean puree. Okay, so the honey nut squash is a smaller, sweeter, and more nutrient-dense version of a butternut squash. Right, so it looks like a butternut squash, but they're four or five inches tall. Everybody's carrying them now. You want to wash the skin really well because it's edible. You don't have to peel them. You cut them in half, scoop out the seeds. I think I even have video of this. Yeah, I'll be able to make a video of this. It was that simple. Oh, and excuse me, I did. I made this maple, mirin, and paprika chili powder sauce. Once I cleaned the seeds out, I cut the honey nut squash into wedges, tossed that in first salt, then oil, and then I put them on a sheet pan at 375. My oven definitely runs hot. So I in in less than 15 minutes, I already heard them cooking and smelling them. Then I, you know, turned them over, the little wedges, whipped up that maple syrup marine, some chili powder and paprika, and then I spooned it on and turned the heat off and let them continue cooking while I made the bean puree. So to make the bean puree, I started by warming some oil and some salt, thinly sliced two dents of garlic, put in the cannellini beans with the sauce, the just opened up a really nice can of cantalini beans, and then I definitely used the juice of a wedge of lemon, which adds so much to the dish, and then plated the puree and put the little roasted honey nut squash on top. You'll see a picture. It takes no time at all. It's a killer dish. No waste, no food packaging waste. For the next dish, I'm going to share about making a potato pancake, a jammy egg, and an applesauce, and then another perfectly sustainable snack everybody should be eating. Okay, so next up is potato pancake and a jammy egg. I used one good-sized Yukon gold potato because it was more reasonable than the russet potato, and I grated on a regular old box grater, diced an onion. You know, very simple. Put that in a bowl and you add some salt, so it begins to pull the starch out. The best pan to have is this eight-inch nonstick pan, which is often used to make the Spanish tortilla, another one of my favorite dishes. You know, put a little oil in there. And because you have the salt already in the uh grated potato and onion, cover the bottom of the pan, which you have a nice amount of oil in, and uh spread it out and put a top on, and you want to cook that over a medium heat. Then once you can see that the potato pan cake is holding together in the pan, you want to put a plate over the pan and you're gonna flip it so that you have the and you can re and slide the uncooked side back into the pan. It's much easier to do it with the plate versus trying to do with a spatula. But whatever works for you, either way. And then you're gonna probably cook the potato pancake another four or five minutes. And while that's cooking, when you start the potato pancake, get a pot of water, come to a boil, and then want to use a room temperature egg that you're gonna add to the boiling water. And you also want to turn it not in a total rolling boil, but a good hot simmer boiling water, and cook the egg to your liking. I'm going right now for like five to six minute egg, seven, I think is what they call it, jammy egg, and then how to make the best applesauce, which is really simple. You know, cut the apple, the peeled apple, into chunks and put it in a little saucepan. And then I did a splash of white wine because it's the high holidays, and then the other little bit of liquid that I added to the apples is a splash of this ginger turmeric tea that I'm drinking that I get from Trader Joe's. That's the little bit of liquid that I used, and then a grated ginger and I grated fresh turmeric in. So it's got this gorgeous color, and it cooks in 20 minutes. If you want to, you can mash it or keep it in the chunks, whatever you like. But it's a delicious, they're great basic staples to have around, and they make them in no time at all. And then the snack that I want to share is as simple as this: peanut butter and apples. Peanut butter and apple slices, peanut butter and apple wedges. I think that's it for this podcast. I hope you enjoy it. Subscribe, uh, share it with friends, and I've got a lot more in store. Hope to talk to you soon, and thank you very much. And check out recipes, the number four survival.com, because I am going to start to offer the cutting edge workshop. And I want to know what do you think? Should I is anybody interested to do knife skills with me? You know how to find me. I think it's Don R. Goldman1 on Instagram. You can find me on Facebook, recipesforsurvival.com. Thanks so much for being my friends, and we'll speak to you soon. Much love.