Carnival mushroom and spinach
I do enjoy cooking these whole-food impromptu dishes. I was feeling peckish around 1:00pm, so I got out the Field No. 10 skillet, and prepared a meal. I had a carnival squash on hand—basically, an acorn squash with a fashion sense—so I wanted to include that. And I have blocks of frozen chopped spinach in the freezer (10 oz each), and that would be the leafy green.
Here’s my prep:
2 tablespoons extra-virgin olive oil
3 cloves Russian red garlic, minced and allowed to rest
3 bunches scallions, chopped including leaves
10-12 oz crimini mushrooms, chopped coarsely
6 oz dark red kidney bean tempeh, diced
1/2 carnival squash, cut up into small pieces (with skin—I didn’t peel it: impossible)
12 San Marzono-style grape tomatoes, sliced (or 3 Roma tomatoes)
2 tablespoons no-salt-added tomato paste
1-2 teaspoons crushed red pepper
1 tablespoon ground black pepper
10 oz frozen chopped spinach
1/2 cup low-sodium vegetable broth
1/2 cup cooked kamut
1 lemon, peel removed, blended
With all the chopping done, I heated my No. 10 Field Company cast-iron skillet. Once it was hot, I added the olive oil and scallions and sautéed those for a few minutes.
Then I added the mushrooms, tempeh, squash, tomato paste, and peppers (red and black) and sautéed for several minutes. It’s always a good idea to sauté tomato paste until it darkens because it brings out the depth of flavor (aka umami).
Then I added the spinch and vegetable broth and cooked for about 10-15 minutes. The test is the squash: it needs to be reasonably tender but far from soft.
I turned off the heat (but the skillet holds a lot of heat and kept things hot for a while) and stirred in the kamut and the blended lemon.
Extremely tasty and healthy as all get-out.