Slow Cooker Indian Spiced Butternut Squash

Here I am with my 307th post (or so it feels) featuring butternut squash. This is adapted from one of my favorite new cookbooks, Anupy Singla’s The Indian Slow Cooker. The flavors are so authentic, it’s deceptively easy and keeps well, too. It only takes about four hours in the slow cooker and honestly the worst part about this is chopping up the squash, a task which once sent me to the emergency room for stitches!

Despite their ease and convenience, slow cooker meals aren’t always the tastiest. (Surprise! You can’t just dump a bunch of stuff into a pot, turn it on and expect greatness.) This recipe is an absolute exception: It’s restaurant-quality delicious, like everything else I’ve made from this book thus far.

I had a hard time finding the methi (fenugreek seeds) and after ordering an absurd amount from Amazon.com I found it at my local organic market. (In case you were feeling duped by this ingredient, check there or just omit it altogether.)

Enjoy the aromas as this cooks and get ready for some serious cold-weather comfort food!

P.S. Is it spring yet? Yeesh!

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Salmon over Walnut Lentil Salad with Tarragon

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Wow! It’s been a month since I last posted. I had a lot of life happen in rapid succession — my new FODMAP diet, another momentarily-worrisome-but-probably-nothing health scare (phew!) and really digging in to my dissertation. (That is, after all, half of this blog’s title.)

No matter. I am back with one of my all-time favorite recipes to share. Not only is it bomb dot com delicious, but it’s also a real crowd pleaser. The lentil salad makes a fantastic potluck dish that is sure to delight vegetarians/vegans and carnivores alike. And this is one of my favorite ways to cook salmon. I did a little combination of two trustworthy chef’s recipes, Carla Hall of Top Chef fame and Mark Bittman, to create something that doesn’t take a ton of time but tastes like it does.

Tarragon gets top billing in these recipes, making them perfect to serve side-by-side. Not to mention the nuttiness of the lentils compliment salmon perfectly. I suggest downing the lentils with the salmon all in one bite!

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