Butternut Squash in Coconut Milk

I need to get better at taking food images :)

Ingredients:
1/2 large Butternut Squash, peeled and cut into bite size cubes
3 Tbsp of Peanut or Sesame Oil
1 Shallot (or onion if you prefer)
2 Garlic Cloves, chopped
1 tsp Coriander Seeds
1 tsp Cumin Seeds (I used powder since that is what I had on hand)
2 Tbsp chopped fresh Cilantro
1 Can Coconut Milk
1/2 Cup of water
1 Cup of nuts (I used sliced almonds and Pine nuts, toasted)

Garnish:
Lime Zest
Lime slices
Fresh chopped Cilantro

Directions:
Slice the butternut squash into bite-sized cubes. Heat pan with oil and add squash, garlic and onion for about 5 - 10 minutes. Don't let the squash get too soft at this point.
Stir in Coriander, Cumin and Cilantro and cool for 1 minute.
Add the coconut milk and water and bring to a boil. Lower heat and simmer for 15 minutes or until the squash is tender.
Turn off heat and add the toasted nuts.
I served this over Jasmine Rice (using a rice cooker), then garnished with lime zest, chopped Cilantro and half a lime which we squeezed onto before eating.

Enjoy!

Rosemary Bread (no yeast)

I prefer to bake bread and rolls rather then use store bought. I generally always have the ingredients for both on hand. I either use recipes for my bread machine (especially pizza dough) or recipes like this one that are made with a mixer without any kneading or rest. This recipe is for one loaf.

• 4 eggs
• 3/4 cup sugar
• 2/3 cup extra virgin olive oil
• 2 tablespoons finely chopped fresh rosemary
• 1 1/2 cups unbleached all purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon kosher salt

• Preheat oven to 325
• Prepare a 10 inch loaf pan with cooking spray
• In electric mixer, whip eggs for 30 seconds
• Add the sugar and continue to whip till foamy
• Drizzle in olive oil
• Using a spatula, gently fold in the chopped rosemary
• In a separate bowl, whisk together the flour, baking powder, and salt
• With mixer on low, add dry ingredients in two parts
• Pour into prepared pan
• Top with more rosemary (unchopped but stripped from the stem)
  
• Bake for 45-50 minutes, rotating the pan halfway