gochugang winter squash

 I used delicata squash but it'd be better with other types.

• 1 squash, sliced (or peeled and chopped if necessary).
• 1 Tbsp avocado oil
• 1 Tbsp gochugang paste

Mix together oil and paste.  Add squash to cover.  Put on baking sheet (parchment paper makes cleanup easy), cook at 425 for about 30 minutes, flipping at least once.

This would also be good with some pumpkin seeds.

Adas polo - Persian rice and lentils

 It looks like there are many ways to make this and they're all yummy.  I most closely followed the NYT version and I'd make a few changes, noted blow.  I'll definitely add this into the rotation.

Ingredients

Yield:6 to 8 servings

For the Rice

• 1 cup green lentils, rinsed
• 2 tablespoons ground cinnamon
• 1 tsp teaspoon ground turmeric
• 1 Tbsp salt
• 1 cup basmati rice, rinsed and drained (next time I'll use brown basmati)
  
• 1 cup chopped fresh herbs, such as cilantro, dill, mint or a combination
• 1 cup plain whole-milk yogurt, for serving (optional)

For the Onion-date Mixture

• 3 tablespoons extra-virgin olive oil
• 2 large yellow onions, finely diced
• 1-2 tablespoon butter
  
• 12-20 dates, pitted and diced (it called for Medjool but I used deglet noor and they were awesome)
• nuts (pistachios would be great)
  

Other versions call for a potato which sounds great.

Preparation

Bring 4 cups water to boil in a medium saucepan over high heat. Add the lentils, cinnamon, turmeric and 1 Tbsp salt. Stir well to combine, breaking up any clumps. Cover and reduce heat to medium. Simmer until the lentils are cooked but still have a bite, 7 to 10 minutes. Drain lentils and set aside.

 

Using the same medium saucepan, bring 2 cups water to a boil. Add the rice, cooked lentils, 1 teaspoon salt and enough hot water to cover the rice by 1 inch. Cook, uncovered, until all the water is absorbed, 10 to 14 minutes. [NOTE: I need to figure out how to do this with brown basmati.  Maybe cook it alone first and then add in the lentils.]

Reduce heat to low, wrap the pot lid in a clean kitchen towel, cover the pan and let the rice steam for 10 minutes. Fluff rice with a fork; taste and add salt if needed.

While the rice is cooking, prepare the onion-date mixture: In a skillet, heat 4 tablespoons oil or clarified butter until hot but not smoking. Add onions and a pinch of salt, and cook until the onions are dark golden and a little crispy, 9 to 14 minutes (or longer). Transfer onions to a bowl and return the skillet to the heat.

Add remaining 2 tablespoons oil to the skillet and, once hot, add the dates (and nuts) and warm them through, 1 to 2 minutes. Stir dates into the bowl with the onions.

To serve, spoon a layer of rice and lentils into a warmed serving bowl, then add a layer of onion-date mixture and sprinkle with chopped herbs. Keep alternating layers, ending with the onion-date mixture and a final sprinkling of herbs. Drizzle with more oil and top with a dollop of yogurt if you lik

quince jam cake

 This is really tasty!  I had made quince jam last fall based on some happy memories in Germany, but it gives me heartburn.  I'd worked hard on it, simmering it for hours, and I was wondering what else I could do with it.  I found this cake and I don't know where it's from but it's fun, and the quince taste really comes through.  (Edit: I did a little googling and it looks like the author is from Bulgaria.  Fun!)

• 3 eggs (at room temperature is best)
  
• 1/2-2/3 c sugar (original recipe calls for 1 cup but I always reduce it)
• 1/2 cup oil
• 3 tbsp yogurt
• 1 jar quince jam (I think 8 oz is what I used) 
• 1 tsp baking soda
• 2 1/2 cups flour
• 1 tsp baking powder

 Add baking soda to jam (and watch it foam up!).

Stir baking powder into sifted flour in a different bowl.  

Combine eggs and sugar in a larger bowl.  Add oil and yogurt.  Add flour mixture.  Add jam.

Bake in greased 9x13" pan at 350 degrees for about 40 minutes until done.  Let cool and sprinkle with powdered sugar.