I’m so hungry! What can I make to eat? What’s in the Fridge?
How many times do we ask this of ourselves each week…not having the brain power left to plan ahead, but desperately needing a quick meal because we forgot to eat breakfast? Too many.
Fortunately I have been cooking off the squash that is laying around from my fall binge at the farmer’s market. I roast a pile of it on one day and use it for various meals during the week.
Just as my blood sugar was teetering over the edge to begin a rapid descent into a place I really didn’t want to go (and those around me didn’t want me to go there either!), I rummaged through the refrigerator and found a piece of cooked squash. I grabbed it, quickly peeled and cubed it, and threw it into the pan with some water. I still had no idea where this was going, but something had to happen fast!
I knew that nuts and raisins were near at hand, so it become apparent that this was going to take a porridge route. A little sweetness for a quick-save to my blood sugar, nuts and seeds for protein, and squash for the hefty bulk of complex carbohydrates. Just the knowledge that fuel was coming to the rescue helped me to calm.
Managing our bodies is such a complicated puzzle!
Or maybe I just need to remember to eat breakfast. Doh!
So how is it that I would have time and the presence of mind to take photos of this cooking process when I was desperately trying to shove something into my mouth before I crashed and burned?
I didn’t. It was so tasty that I made it again today, and thought you might enjoy it, too.
This lovely bowl was made by Karen Misseldine.
This is similar to a rice porridge that I often make during our cross country ski trip every February, but I like having an alternative to eating grain all the time. Oops, my blood Type O is showing again! There will be more about that ski trip later…and with this recent snow I have hope that we will actually have something slippery to ski on!
Feel free to mix and match with different nuts and fruits.
Prep Time: 10 minutes (or 1 + hours if you need to cook the squash) Cook Time: 10 minutes
Simmer in a saute pan until soft and porridge-like:
1 cups cooked Squash, cubed
2 T Raisins (or other dried fruit like crystallized ginger, dried cranberries or dried apricots)
1/4 tsp Cinnamon (depending on your tastes)
Dash of Sea Salt
Dash of Lemon Juice (barely 1/8 teaspoon)
Water—enough to keep it moist
Dish into your favorite bowl. Top with:
2 Tbsp Walnuts, chopped
1 Tbsp Pumpkin seeds
2 Tbsp Plain Yogurt or Greek Yogurt (optional, if you’re going dairy-free)
1 – 2 tsp Maple Syrup
One evening when Scott had too much time on his hands….