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Before you jump to Simmered Kabocha Squash in a Staub Cocotte recipe, you may want to read this short interesting healthy tips about Choosing Wholesome Fast Food.
Almost every “get healthy” and “weight loss” posting you study will tell you to skip the drive through and make all of your meals yourself. There’s some worth to that. From time to time, though, the last thing you choose is to have to prepare a meal from scratch. Sometimes you just want to hit the drive through on the way home and call it a day. Why shouldn’t you be able to do this from time to time and not have a bunch of guilt about slipping up on your diet regime? This is because many of the popular fast food restaurants on the market are trying to “healthy up” their menus. Here’s how it’s possible to eat healthfully when you are at a fast food spot.
Pick water, juice or milk as a beverage. Choosing a huge softdrink as your beverage contributes hundreds of poor calories to your meal. A solitary portion of soda is typically thought to be eight ounces. That helping typically includes a minimum of a hundred calories and more than a few tablespoons of sugar. Most fast food soft drink sizes begin at twenty ounces. It is frequently no less than 30 ounces. Choosing a soda as your beverage increases your calorie absorption by thousands and adds way too much sugar to your diet. Water, fruit juice and milk, on the other hand, are far better choices.
Basic reason states that the proper way to lose pounds and get healthy is to ban fast food from your diet completely. While this is usually a good suggestion all you need to do is make a couple of good choices and visiting the drive through isn’t anything to worry about–when you do it in moderation. Often what you require most is just to have somebody else do the cooking. When you choose healthy menu items, you do not have to feel terrible about visiting the drive through.
We hope you got benefit from reading it, now let’s go back to simmered kabocha squash in a staub cocotte recipe. To cook simmered kabocha squash in a staub cocotte you only need 7 ingredients and 15 steps. Here is how you do it.
The ingredients needed to prepare Simmered Kabocha Squash in a Staub Cocotte:
- Use 200 grams Kabocha squash
- Get 40 ml Dashi soup (Japanese soup, or substitute with 2 pinches of granulated Dashi stock added to water)…A
- Take 2 teaspoons…10 ml Sugar…A
- Use 1 teaspoon… 5ml Mirin…A
- Provide 1 teaspoon… 5 ml Sake…A
- Use 1 teaspoon… 5 ml Soy sauce…A
- Use 1 teaspoon… 3-4 ml Soy sauce…B
Steps to make Simmered Kabocha Squash in a Staub Cocotte:
- Remove fibrous strands and seeds from pumpkin and cut into chunks of a 3-4 cm base (skin-side). Shave edges of the base to avoid the chunks breaking up during cooking.
- Add the A ingredients into the Staub cocotte, then add the Step 1 ingredients with the skin sides facing down. Avoid layering the pieces. Simmer over medium heat.
- How high the heat actually needs to be to amount to "medium heat" will depend on the size of your pot. For my round 16 cm cocotte, I turn the knob slightly right of the center on the gas hob for medium heat .
- When the liquid in Step 2 starts bubbling lightly, close the lid and let it simmer like that for 30 seconds.
- After 30 seconds, turn the knob to the far right to lower heat, and set a timer for 10 minutes.
- After 10 minutes, take off the lid and pour in the soy sauce [B] from the edge of the cocotte. Close the lid and set the timer for 5 minutes.
- After 5 minutes, turn off the heat. Keep the lid closed and just leave it like that for 30 minutes. The residual heat in the pot will slowly cook the contents through and allow the flavors to be absorbed.
- After 30 minutes, it's done. Very little liquid is left in the cocotte, just enough for it not to burn.
- Leaving the pot for 30 minutes in Step 7 makes the pumpkin so fluffy and dense, and yet also so moist and tasty, just as expected for Staub cooking.
- Staub-cooked vegetables are really tasty! They have a flavor that appeals to many people. Please try it out!
- Regarding the amount of pumpkin and seasonings, I often cook only half this amount and use a 10 cm round cocotte.
- Exactly half the ingredients (A and B) is OK for this size. See my diary [2013/09.10] for details.
- Tips: About 10 pieces of 3-4 cm cubed pumpkin roughly make up the amount in ingredients A and B above.
- Attention! Always use a big enough pot to lay out the pumpkin pieces without overlapping.
- This was cooked in 10 ml more dashi stock than called for in the ingredients list above (the rest of the ingredients are the same). It tastes more or less the same, but it is more moist.
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