Kristine Kidd - Fresh Gluten-Free Food
 
 
 
 
 

Results tagged “butternut squash”

Black Bean and Butternut Squash Chili
with Lime Cream

black.bean.chili.JPGRichly flavored with Andouille sausage, ancho chile powder and oregano, and jam-packed with cubes of butternut squash and bell peppers, this chili is perfect for a nippy autumn evening, and I’ll be serving it at our Halloween party. I like to top the chili with a tart lime cream and serve it with the slightly sweet and gently spiced Pumpkin Cornbread, posted a few days ago.

We’ll start off the evening nibbling on crunchy toasted seeds from the squash, one of many good reasons to bother cutting up any winter squash. Roasting the seeds is so easy, I’ll describe the process here without a formal recipe: Scrape the seeds from the squash, along with the moist fibers that surround them, into a bowl. Toss with a little olive oil, coarse kosher salt, and freshly ground black pepper, and then spread them out on a greased small baking sheet. Roast at 300°F until crispy, about 20 minutes. I love these hot from the oven, but they make a tasty snack at room temperature too. 


My New Book
Chicken with Squash, Turnips, and Shiitakes

Kristine-Kidd-WS_WkntFresh_REVcover_catalog.jpg

I’m happy to announce that my new cookbook, Weeknight Fresh and Fast, is now available. It can be found exclusively at Williams-Sonoma stores this month and February, and then in March it will also be in bookstores. It can be preordered on Amazon and Barnes and Noble, for March shipment.

The recipes are inspired by my weekly trips to farmers' markets, and reflect the way I cook at home: lots of fresh veggies, small amounts of olive oil, vivid flavor. Many of the recipes are for complete meals, or I offer suggestions for quick ways to round out the plate. I had great fun creating the food for the book, and we ate well during the months I worked on it.
 
As a preview, here is a recipe for a robust chicken braise. It makes a perfect dinner during the cold snap we are experiencing. I created the dish last winter, with produce I found at the Topanga farmers’ market. Of course, the squash and turnips are also available at every grocery store. I spooned the lusty chicken and vegetables over rice, and then enjoyed the leftovers on another night with crusty bread, to soak up the richly flavored juices.


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Kristine Kidd
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