As previously mentioned, I have been having a little fermenting and preservation party in my kitchen. During my search for more probiotic, live-foods ideas, I ran across instructions for preserved lemons, which intrigued me and seemed like an excellent experiment.
SOOOOO WORTH IT.
They are SO spectacular that I may-or-may-not now be in manic-holiday-elf-mass-lemon-production-mode (shhhhh… it’s a SURPRISE)!
A series of events last week that contributed to a VERY tasty recipe:
My sinuses finally got the best of me and I was struck-down by tonsillitis and an upper respiratory infection –>
Lemon seemed like the perfect healing ingredient, so I taste-tested my first batch of preserved lemons –>
My eyes dilated with pleasure and I immediately started researching wondrous ways to utilize this ingredient –>
My research revealed various “Moroccan Stew” recipes that would heal my body and could also be shared with the coworker who was covering my shifts (and who has a fantastically long list of food sensitivities) –>
I did not feel well enough for a trip to the store, but I’m an embarrassing collector of random spices and ingredients, and my winter squash were finally ripe, SO I decided to compose a Moroccan-Stew-inspired-concoction using only the supplies at hand (while taking into consideration the special dietary needs of my coworker.) =
This Dish Rocks. I plan to make it again, OFTEN, and I don’t intend to deviate from this recipe AT ALL. It is PERFECT!
I would love to include links to well-illustrated “hacks” for peeling winter squashes and pitting olives, but at some point you just have to face the incontrovertible fact that winter squashes are ASS-H*LES. I can only recommend operating on them while sober, using a sharp knife, and making sure anyone with delicate ears is far away from your screaming and cursing 😉