quinn patricia poer

quinn patricia poer

Monday, November 16, 2015

winter squash red thai curry.

when i make meals like this, peter alllllllways says, "are we vegetarian now??"

i don't even mean to do it, and i sometimes don't even notice that the meal has no meat.  when there are so many good flavors happening, meat is not [always] missed.

i heard many a "yummm" "mmmMmMMM" from pete during this meal, so take that, meat.
[although i totally would have put chicken in this.  i think we just didn't have any at the time, ha!]

behold, the acorn squash.  or winter squash, if you will.  i think there are a bunch of winter squash varieties, and this is specifically called the "acorn squash," but it still falls under the winter squash category. 

you can do so many things with this little beauty.  

just cut it and gut it like a pumpkin, roast it up with a little butter, stuff it with delicious toppings, chop it up, or purée it up.

it adds such a hearty texture when puréed.  you can definitely just fashion a squash soup out of this, but i wanted to purée it up and add it to my beloved panang/red curry.

i loOoOoOooOve thai curries.  i always thought i didn't like curry, because i do not really like the taste or smell of indian curries.  good thing my friends and i ate a butt load of thai food in college, or i never would have discovered that i do, in fact, LooOoOove thai curries.

 if you have the thai red curry paste, a can of coconut milk, garlic, and fresh ginger, you can take your homemade thai curries in a lot of directions.

i've made this several times before at home, but never with the added squash factor.  

and we were so pleasantly surprised by the results!  

[yeah i also thought that i dreamt up putting puréed squash in a curry, but that is so totally already a thing. damn you, ever evolving internet full of creative thinkers! actually, i love you.]

for this one i used a lot of minced white onion, garlic, a good amount of freshly chopped ginger, thai red curry paste, and coconut milk as the base.

the red curry paste is somewhat expensive for the size of the jar (around $5), but i've found it goes pretty far and you can make a big helping of curry maybe 3-5 times with this little jar.

i like to use a lot of it, so maybe closer to 3 different meals :)

just sautée your onion and garlic til its slightly translucent.  add the fresh ginger and let it do its thang for about 5 minutes until fragrant.

add one whole can of coconut milk.  i usually use the light version in the green can from trader joe's...did they get a new label??? did the light version go away??? why does tj's do these weird things to us....like the dried mangoes.  where do those go off to for weeks/months at a time???

  this is an imposter green can of light coconut milk from who knows where. 

but its organic. heyyyooooooooooooo.

oh by the way, this whole time you should be roasting your squash in the oven.  do you know how to do that?  i'll tell ya later.

simmer your coconut milk down a little bit and let all those flavors jive.  while this is happening, chop up some delicious fresh veggies.  like red bell peppers, mushrooms, tomatoes, limes (not pictured, but SOOOO necessary. i repeat, sooo necessary!), and don't forget the thai basil.  

the thai basil and lime are really what bring this together, so don't skimp on those two ingredients.  otherwise, you can be a little more free with the veggies you'd like to add to this.

oh look its all coming together so nicely.  and its really so easy.

sidenote, this was what was happening out the kitchen window while cooking this.  we are so so lucky to have any sort of water view, let alone water + mountain view.  the powerlines are so hideous, but we don't even care.

 at some point you should be scraping the squash out of its skin and into the food processor to purée it up.  or if you have an immersion blender, use that!  you fancy!

lalala pretty colors.

oh there she is.  puréed squash.  i just added a pinch of salt and pepper to it.

i think that medium/large acorn squash yielded about 1.5-2 cups of puréed squash.

back to the window, i go.  you can only imagine how many photos i have taken of this view in the last year and a half we've lived here.....

also, aren't underground powerlines a thing?  what gives, good people of west seattle?!

okay!  now we have the almost finished product!  the puréed squash is mixed in there and you're ready to add your final touches aka LIME and fresh tomatoes, if you please. also, more THAI BASIL.

very important.

i didn't make rice alongside this this time, and found that a serving of the curry alone was pretty dang filling.  that squash really adds a lot of body to it.

okay just one more of these views, and it is lights out on this photo sesh! i made this curry probably a month ago after work one night.  now that we are in full blown daylight savings time, this is simply not possible for me to do in the evening anymore. wahhh.  

 ..........because the kitchen light looks like this yellow Barf-o-rama-ville, USA! ^^^

woe is me.

here's me illustrating to you the importance of LIME.  squeeze squeeze squeeze!  zing zing zing!

Winter Squash Red Thai Curry
Serves 2-4
Store in airtight container in refrigerator


  • 1 medium/large acorn squash, cut in half and seeds removed
  • 1/2 a large white onion, minced
  • 2 TB fresh ginger, minced
  • 2 TB garlic, chopped
  • 2 TB Thai red curry paste
  • 1 can (14 fl. oz) coconut milk
  • 1 red bell pepper, cored and sliced (seeds removed)
  • Thai basil leaves (I buy an organic pack at the store for about $3 and use it all for this dish)
  • 4-6 large crimini mushrooms, sliced
  • 1 tomato, sliced
  • 1-2 limes


Preheat oven to 425 degrees F.  CAREFULLY (oh so carefully, this actually scares me) cut the acorn squash in half around its equator with a large knife.  phew.  That was the hardest part.  

Remove all seeds and any excess string/pulp from the squash and discard.  Rub the surface of the squash with a pat of butter, olive oil, or coconut oil.  Place squash face up in a baking dish and roast in the oven for about 20-30 minutes, or until it is tender when poked with a fork.  You can also start to hear the squash squealing in the oven a little bit when its done.  (just writing that reminded me of this freaky hansel & gretel movie i watched all the time as a kid and they pushed the witch into the oven and shut the door and she was screaming.  what the hell man?!!)

Once the squash is tender, remove from oven and let cool about 10 minutes. You can roast the squash a couple of days in advance.

Chop up your onion, garlic, and ginger.  Heat a large pan on medium with a drizzle of olive oil and toss in the onion and garlic.  Let cook until onion is slightly translucent.   Add fresh ginger.  Stir and let cook about 5 more minutes, until fragrant. 

Add the Thai red curry paste and mix until the onions are coated well and the entire mixture begins to sizzle a bit.  Pour in the whole can of coconut milk, stir, and reduce heat to medium/low.  Let the coconut milk simmer down for about 10-15 minutes while you're chopping your other veggies and puréeing the squash.

Scrape the squash out of its skin with a fork (or grapefruit spoon!!).  Place in the food processor and purée with a drizzle of olive oil until smooth.  Add a pinch of  salt and pepper and pulse again.

Chop all other veggies, and add them to the coconut milk mixture on the stove.  Let the more firm/heartier veggies go in first (like bell peppers).  Add the more delicate veggies like mushrooms and Thai basil a little later. Simmer it all together on medium/low heat until the veggies are tenderized to your liking. 

Gently stir in the amount of puréed squash that you'd prefer.  I think I used about 1 1/2 cups.  

Garnish with extra Thai basil, tomato slices, and lots of fresh squeezed lime.  

Serve with rice, or on its own!



Wednesday, November 11, 2015

autumn vegetable stew, & some stew lessons, too.

oh dear.  this stew had such good intentions.  

but... it was not very good.  i mentioned on instagram that it made me feel like a sad pilgrim while eating it.  i also envisioned myself in some rainy irish village shack in like 1756 forcing down these vegetables and then pushing the bowl across the wooden table and going to bed hungry (and cold, probably).  it was just too too bland.

look how pretty they are, though.

it was also partly my fault for not considering the timing on everything.  with a crockpot, you can't always just "set it and forget it," like they say.  you sometimes need to "plan ahead, think about stuff, set it, pay attention, and give it enough time to cook."  and maybe then you'll have a quality product.

i went for the 4-hour blast-it-on-high method.  because i wanted a veggie stew in a hurry! or something.

the 4-hour blast was not conducive to the quality of this stew in the least bit.

here are the lessons i learned about crockpot stews during this process, mostly regarding the impatient 4-hour-blast-it-on-high method.

lesson #1:  potatoes.
if you think you can put raw taters into your crockpot and get them cooked all the way through in 4 hours on high, i guess its not a thing. sorry.  my 4-hour stew had some crunchyyyy potatoes (and not in a good way).  if you're going for an 8-hour on low method, the potatoes may turn out fine.

i would definitely boil the potatoes for 10-15 minutes before cutting them up and throwing them in the crockpot.  this will help them cook through all the way in 4 hours time.

lesson #2: onion.
one whole onion is TOO MUCH onion!  this was basically an onion stew.  not in a good way. i don't know what i was thinking.

lesson #3: "set it & forget it" does not always apply.
this particular concoction of veggies needed some extra thought and attention during the process.  next time, i would start with the vegetable stock and water with the heartiest veggies (in this case that would be the sweet potatoes and carrots).  let those cook alone for a couple of hours and thennnn add those mushrooms, green onion, garbanzo beans, and rosemary.

when there's about an hour left in the 4-hour blast, add the kale. actually, don't add the kale.  i wished i had left it out altogether. 

so i added EVERYTHING together at the same exact time and turned it on high.  what a disasterrrrr.  the potatoes were undercooked, the mushrooms and kale were overcooked, the onion was everywhere... it just wasn't good, y'all.

i added a variety of different spices and such like basil, oregano, garlic salt, black pepper.  it didn't help. sad sad stew.

the only thing that did help this stew was sriracha.  haha. yeahhh, just mask that earthy flavor riiiight up.

once i got to this point, i had to still take a photo.  it doesn't look very appetizing or pretty, but i learned some important stew lessons along the way.  and that's all that matters.

this just in from my friend jenny: parmesan rind during the stewing of the stew.  aaah! so smart, that jenny.  i totally feeeeeel it, jen.  and i saw a really pretty pic of a stew with a parmesan rind in a magazine, i just didn't put two and two together.

i get by with a little help from my friends.

here's a pile of veg for ya!

Usually, I would leave the recipe for this meal here!  However, what you see is what you get with this stew.  I literally just chopped everything up that you see in these photos, and threw it in the CrockPot on high for 4 hours.  The reason it is such a let down that it didn't turn out well is because I used a ton of vegetables that I could have put to better use elsewhere, and also because now we've got a giant pot of stew that we think is gross and nobody wants to eat it.  Wah.  I hate to waste.

this has been life lessons in veggie stew, from me to you.


Tuesday, November 3, 2015

plum & persimmon green smoothie.

alternate title:

i see that the smoothie is actually colored gross brown, not green.  it pretty much looks like what the inside of my body feels like after this last halloween week + weekend.

but here's what brought me back to life:

fresh fruit and vegetables?! i hardly recognize you! where you been??

i feel like i'm overreacting about this, but i really ate like crap this last week and weekend and treated my body like garbage.

this is how i know i'm getting ooooolllldddderrrrrrr.  i can no longer eat a giant trash bag full of various candies to my hearts' content and feel absolutely great the next day.

those were the days.

i bought a whole bunch of fruits and vegetables at our produce stand down the street.  i then went wild and crazy taking tons of photos of fruits and vegetables on the kitchen table.  i'm sure the next few things that i share on here will be starring some colorful fruits or vegetables.  i really marched straight from the fruit stand to the kitchen and didn't leave until i made 3 different recipes with all my new loot.

so i needed a smoothie, real bad.

i wanted plenty of greens and lots of fruit for flavor and juiciness. 

i went with green apple, black plum, satsumas, persimmon, ginger, spinach, kale, and lemon.

since my blending device is horrific, the texture wasn't as fab as i'd hoped, but the flavor was there!

the ginger and the lemon are what really add a zing and bright flavor.  not to mention, an instant sense of rejuvenation and detoxification.

zing! zing!

that beautiful black plum is what is giving the smoothie its gnarly brown color, but the plum flavor is so interesting in a smoothie.  the persimmon has been sitting on my table and i just decided to throw it in!

i kinda think that persimmons taste like marshmallow, so i didn't think it could go wrong.  it added just a different texture and a sort of light almost spicy [?] flavor.  i don't know how to describe the taste of a persimmon...when i say spicy, i mean spicy as in spices, not spicy hot.  marshmallows aren't spicy.  what?

i dunno, you just have to go out and try one, y'all!!!

and then put it in a smoothie with some other colorful nutrients and make yourself feel allllllllll better.

Plum & Persimmon Green Smoothie
Makes about 16 ounces


  • 1/2 a green apple, sliced
  • 1 black plum, sliced 
  • 1/2 a persimmon, sliced
  • 2 satsuma oranges, peeled and separated
  • small nugget of ginger, as desired
  • juice of 1/3 a large lemon
  • 1 cup fresh spinach
  • handful of kale (1/4-1/2 cup)
  • 4 ice cubes


Peel and chop fruit and vegetables as directed and add to a blender.  Blend until smooth.  Add ice last and blend again.