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Real Food, Real Good: Eat Well with Over 100 of My Simple, Wholesome Recipes by Michael Smith. Canada's poster boy for Down East hospitality, the P.E.I. native, chef, cookbook author and Food Network star takes a healthy approach to every day cooking. Smith tosses together zucchini and chia into a lasagne, adds lentils to meat loaf and ancient grains to granola, to name just a few health-meet-homey collaborations.

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Butternut Squash Apple Aloo Gobi

Aloo gobi means "potato cauliflower" in India, where it's a very common vegetable dish. It's so easy to make and such a hit at my table that I'm constantly creating variations of the original. This recipe replaces the firm potatoes with equally durable butternut squash. Apples add a delicious burst of sweetness, and you'll love the aromatic spice seeds. SERVES 8 TO 10

2 tablespoons (30 mL) of butter

2 cloves of garlic, minced

2 jalapeño peppers, seeded and finely diced

1 tablespoon (15 mL) of cumin seeds

1 tablespoon (15 mL) of fennel seeds

1 tablespoon (15 mL) of coriander seeds

2 tablespoons (30 mL) of curry powder

A 1-inch (2.5 cm) knob or so of frozen ginger, grated

1 teaspoon (5 mL) of salt

1 butternut squash, peeled, seeded and cut into bite-size pieces

1 head of cauliflower, cut into bite-size pieces

2 apples, cored and cut into bite-size pieces

1/2 bunch of fresh cilantro, chopped

 

Preheat your oven to 375°F (190°C). Turn on your convection fan if you have one.

Melt the butter in a small pan over medium heat. Add the garlic, jalapeños, cumin seeds, fennel seeds and coriander seeds. Stir for a minute or two, until the spices are lightly toasted. Remove from the heat and stir in the curry powder, ginger and salt.

In a large bowl, combine the butternut squash, cauliflower and apples. Add the spice mixture and toss together until everything is evenly combined. Transfer the works to a 13- x 9-inch (3 L) baking or roasting pan, spread it into an even layer and roast until the vegetables are tender and lightly browned, about 1 hour.

Just before serving, stir in and top with the chopped cilantro.

Excerpted from Real Food, Real Good by Michael Smith. Copyright © Michael Smith, 2016. Food photography by Ryan Szulc. Published by Penguin, an imprint of Penguin Canada Books Inc., a division of Penguin Random House Canada Limited. All rights reserved.

Click through to the next page for chef Smith's yummy take on the Canadian classic, macaroni and cheese.

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