Butternut Squash Stir-Fry

I have promised many people that I'd post this recipe, so here goes... for all those waiting for scrumptious yumminess!

Butternut Squash Stir-Fry (from 1000 Classic Recipes from Around the World)
Serves 4 (I double the recipe for big groups and/or leftovers)

Ingredients
2 lbs 4oz butternut squash peeled (this is about one average-sized butternut squash)
3 Tbsp peanut oil (I substituted coconut oil to be compliant with the Maker's Diet)
1 onion, sliced
2 cloves garlic, crushed
1 tsp coriander seeds (I used ground coriander)
1 tsp cumin seeds (again, I used ground)
2 Tbsp chopped cilantro
2/3 c. coconut milk
1/2 c. water
1/3 c. salted cashews (can't have cashews til Phase 3 of the Maker's Diet, so I used pecans instead, which was very nice... and since they're raw, I added a dash of salt to the recipe)

To Garnish
freshly grated lime rind
fresh cilantro
lime wedges

1. Using a sharp knife, cut the butternut squash into small, bite-sized cubes.
2. Heat the peanut oil (coconut oil) in a large preheated wok (I used my electric frying pan, because I doubled the recipe and needed the space... plus I think I sold my wok at a yard sale).
3. Add the butternut squash, onion, and garlic to the wok and stir-fry for 5 minutes.
4. Stir in the coriander seeds, cumin seeds, and fresh cilantro and stir-fry for one minute.
5. Add the coconut milk and water to the wok and bring to a boil. Cover the wok and leave to simmer for 10-15 minutes, or until the squash is tender.
6. Add the cashews and stir to combine (I actually left the nuts out and had people sprinkle some on top of their individual portions).
7. Transfer to a warm serving dish and garnish with freshly grated lime rind (I didn't use lime rind), fresh cilantro and lime wedges. Serve hot.

*I actually like this with more of a lime-y taste, so I added in about 1-2 Tbsp of lime juice about half-way through step 5. That's for a double recipe...

**The cook book says you can use sweet potatoes instead, if butternut squash is unavailable or not in season.

***Two weeks ago when I made this, I let it simmer on the longer side, plus I then had to reheat it on top of the stove for my dinner guests, and it got a bit mushy... so I'd recommend going on the shorter end of cooking time if you plan to reheat it. Tonight's version seemed just right in terms of tenderness, firmness... and consistency overall.

Yummy, yummy, yummy.

Baking for Jesus

I had to chuckle at myself a little bit, because as I was making these scrumptious scones below, I told Sebastian that we were baking for Jesus... which in reality, we were.  He was helping out, playing in his bouncer, and giggling at his silly mama, when I did the zester dance (a little jig while using my zester to gather rind from clementines). 
Anyways, the reason we were baking for Jesus is because these yummies will be for sale at an indoor missions yard sale tomorrow... to support Ralph & Deb Muenstermann - this is the couple whose MST (Missionary Support Team) we serve on - and they are preparing to leave in January for Youth With A Mission's Discipleship Training School in Kona, Hawaii, followed by ministry in Germany. 
So, take a peak, and try the recipe yourself, cuz they are delicious!  And, if you're in town, get on over to ACTS Covenant Fellowship tomorrow morning to buy yourself some.  I'm sure they'll go fast!  He he!

Here's the recipe, in case you're tempted! 

From Cookies, Irresistable Biscuits, Brownies and Bars by Hilaire Walden

Ingredients:

2 cups all-purpose flour

1 1/2 Tbsp baking powder

1/3 c sugar

pinch of salt

5 Tbsp butter, chopped

grated rind of 1 large orange (I used 3 clementines, cuz I didn't have an orange)
1/3 c raisins (I used craisins, cuz I thought it just sounded better...and I'm pretty sure it is)
1/2 c buttermilk
milk for glazing

1. Preheat oven to 425 degrees.  Grease and flour a large baking sheet.

2. Combine dry ingredients in a large bowl.  Add the butter and rub in until the mixture resembles coarse crumbs.

3. Add the orange rind (or other citrus) and raisins (or craisins). Gradually stir in the buttermilk to form a soft dough.

4. Roll out the dough on a floured surface to about 3/4 inch thick. Stamp out circles with a floured cookie cutter.

5. Place on the prepared baking sheet and brush the tops with milk.  Bake for 12-15 minutes, until golden. Serve hot or warm, with butter or whipped cream, and jam.  (I ate mine all by itself and it was scrumptious!)

Cook's tip: For light, delicate scones, handle the dough as little as possible. My friend, Peter, came by in the middle of the process and confirmed this tip.  He said he made scones last week, and the butter should be cold.  He said, "there's something to that!" when I told him the tip said to handle as little as possible. 

YUMMY!

Here are the details of the indoor yard sale, if you feel compelled!

Missions Indoor Yard Sale and Pancake Breakfast

ACTS Covenant Fellowship in the fellowship hall

Saturday, November 14, 8 am- 12 noon.

Ralph and Deb are having a moving sale and have invited friends to also sell their things with all proceeds going to missions. Come join us for shopping or for a pancake breakfast (8:00-10:30 AM). Some items available include: toys, baby gear and clothing, plants, kitchen and decorative household items, some furniture, men and women clothing, unique handcrafted jewelry, and baked goods. If questions, call 717-664-4036.

Directions from Lancaster City: 1927 Wheatland Ave. (take Columbia Ave, turn right on Eisenhower Blvd. at DQ, go 3 blocks).