Hi again! You may remember us Kosher Foodies from our Pad Thai recipe a few of months ago. Today we’d like to share something a bit more seasonal with you, winter squash penne. It’s no coincidence that sage and butternut squash were included in the same CSA pickup; the two flavors work wonderfully together! We decided to incorporate them into a filling main course that’s easy enough to make on a weeknight, but delicious enough to serve at a special occasion, say, a vegetarian Thanksgiving?
This recipe is kosher and vegan, although we did consider adding some cheese in at the end – some creamy ricotta mixed in or some parmesan sprinkled on top would work nicely. We chose shallots, because we had a lot and love the sweeter oniony flavor they add to the pasta. You can use onions if it’s easier, though. Butternut squash is our favorite winter squash variety, but any will work, and you can splurge at the supermarket and buy them pre-cut to make this recipe come together even more quickly, since the bulk of this recipe preparation is taken up by peeling and chopping the squash.
In my native country of Thailand, as well as in most parts of Asia, street food is a way of life; the world’s first “fast food.” In fact, it’s often times much cheaper to buy your dinner at one of the many food stands than it is to buy ingredients and cook it yourself at home. Personally, I love street food! Eating snacks or meals from push carts is one of my fondest memories from childhood. Peanuts that had been boiled in salt water; Sweet and tiny “fingerling” yams roasted over hot coals; agar agar jellies with coconut; Thai roti with sweetened condensed milk; Kao Paad – Thai fried rice; mochi with peanuts and coconut; roasted bananas with honey glaze – on a stick. These were some of my all time favorites.
I don’t know what it is about it, but eating the same things in restaurants simply isn’t as good. Perhaps it’s the novelty of the order and delivery. Maybe it’s because of your sudden heightened awareness of the things around you as you ingest your food while standing on asphalt (eating’s good, but best not to get clobbered by an oncoming bike while you’re enjoying your bananas). Maybe it’s the uniqueness of the presentation; there’s something to be said about sipping orange Fanta from a straw out of a rubber-banded sandwich baggie.
Ah, but here I am now in New York City, which has street food of its own sort, just not the kind I grew up with. A far cry from Irvine, at least, where there was no street food at all! I can’t really recreate a street scene for you in your living room; you’re just going to have to go and see for yourself. But I can share with you one of my favorite street foods, the epitome of haute cart cuisine…Dan Dan Noodles (Dan Dan Mein).
This dish serves 2 people, adjust according to how many people you are serving.
Rigatoni pasta, half a box or 8 oz.
5-10 pieces of garlic 1-2 tablespoons
1 tablespoon sundried tomatoes
3/4-1 cup of strained or crushed tomatoes. (I tend to use canned whole tomatoes. Fresh is fine too, preferably skinned.)
2 tablespoons heavy cream.
1 tablespoon vodka
2 pinches of kosher salt
1 of pinch fresh ground black pepper
Start by pan roasting garlic till slightly & evenly brown. Keep in mind roasted garlic is sweeter and less strong & pungent compared to fresh garlic. Add in chopped sundried tomatoes. Stir in and then add tomatoes. Let them simmer for at least 10 minutes. You want to see the color change from bight red to a darker deeper color. Mash with potato masher or fork the tomatoes & garlic till desired consistency.
Add 2 tablespoons heavy cream. Add 1 tablespoon vodka in sauce, more if you need. Add 2 pinches kosher salt, pinch fresh ground black pepper, and additional spices to suit your personal tastes.
Pour water out of pasta but leave a small amount of the water. Pour pasta into sauce pan including 1-2 tablespoons of pasta water. This mixes with sauce and fills the tubes with the creamy sauce. If done right it makes for a different textural eating experience. It’s also why I use rigatoni which is larger than ziti and thus allows for more sauce flow. Sautéing seals the sauce in.
For this pictured version I took a tablespoon of chopped sundried tomatoes and mixed in pepper, chipotle and a bit of balsamic & basil. A note of green garnish will impress with color.
Garlic is central to many of my dishes. Browning it evenly makes the taste just right. I love to take leftovers and top with mozzarella cheese and bake till crispy. My recipes are guides. I never follow a recipe exactly. You can but I encourage experimenting with slight changes of your own. Use different tomatoes. Use your own favorite spices. Sauce consistency can vary but should always be well simmered while not runny or dry. You can experiment by adding cream to garlic & sundried tomatoes which will give the cream a richer taste. But careful not to burn by lowering heat first.
Think you can rock this dish? Send in photos of yours by emailing firstname.lastname@example.org !
1 onion, chopped
7 cloves garlic, minced or chopped small
1 jar marinara sauce PLUS a little bit extra
1 15 oz can of tomato puree or sauce
1 lb of extra lean ground beef
Spelt matzah boards
Preheat oven to 375 degrees.
Brown beef in a big deep frying pan. Meanwhile, saute onion and garlic in a different frying pan. When beef is browned, add the jar of marinara sauce (not the little bit extra that you need for later) and can of tomato puree or sauce and spices. When onion and garlic is ready, add it to the meat sauce mixture. Mix well.
In a 9×13 pan, put the extra marinara sauce in the pan just to coat the bottom. Layer matzah and meat sauce, by first starting with matzah and ending with meat sauce on top.
Cover well with aluminum foil and bake covered for 1 hour. Then bake uncovered for a bit (optional).
1/2 box of spaghetti
chicken breast cut into small pieces
corn starch or flour
olive oil or canola oil for frying
vegetables such as pepper slices, mushrooms, baby corn or whatever you like
Half cup of soy sauce
1/4 cup of cup oil
3 cloves crushed garlic or garlic powder
Dip the chicken pieces into corn starch or flour. Fry for 1 or 2 minutes until golden and crispy. While you fry up the chicken prepare the spaghetti as directed on the box. Once the pasta is cooked, put it in a 9×13 pan and add the cooked chicken pieces. Add the vegetables such as pepper slices, baby corn & mushrooms. Pour the sauce on top, mix well so everything is combined then bake for about 30-45 minutes on 350′