Sunday, June 5, 2011

Jerk miscellany

I gave away most of our pantry foods before leaving Houston, but spices are small and expensive enough that it was worthwhile to bring them up to Chicago. While I was cleaning out my spice cabinet, I discovered this jerk seasoning blend I had made, used once, and forgotten about, so when I got up here, I wanted to use it. We made this last week as a fridge clean-out meal. We had half a butternut squash leftover from an excellent risotto, some cooked rice from making burritos, and part of a bunch of kale that was on its last legs. Without the rice, I think this would also make a good filling for a savory pie. I've never actually had Jamaican meat or veggie pies, so I don't really know, but it seems plausible.

Jerk miscellany

1 tbsp oil
1/2 onion, chopped
1 lb butternut squash, cut into 1-inch pieces
1/2 red pepper, cut into 1-inch pieces
1 clove garlic, minced
3/2-inch piece ginger, minced
5/4 tsp jerk seasoning
1/4 tsp salt
1 can black beans, or 2 cups cooked black beans (if using non-canned, add more salt)
1 cup cooked rice
5 leaves of kale, hard stems removed, leaves coarsely chopped

Saute the onion, squash, and pepper in the oil until the squash is almost tender. Add the garlic, ginger, jerk seasoning, and salt, stir to combine, and cook for one minute. Add the remaining ingredients and cook until squash is done and kale is wilted.

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