Hello. Thank you for joining me while I'm making dinner tonight. I very rarely get company
when I cook. Mostly only holidays when there's a few different chefs in the kitchen. But
not today. I get company today. So I'm making a green bean and butternut squash curry. You
don't have a recipe. Just gonna roast the butternut squash, saute the green beans with
garlic and ginger, and then add it to a pot with coconut milk, curry paste, some tomatoes,
some spices, ooh maybe some onions, and then I'm gonna serve it over rice. So I'm gonna
get started with the butternut squash. Now I get to peel this bad boy. I think it's called
like a Y-peeler. It's just easier for me than those standard single plane ones. This you
like hold it on the Y-plane and then the actual blades like on the X-plane. So the green beans
I'm using for this are actually a little old. So I don't know how many are actually in the
pot. We'll have to see. Take care of the butternut squash. I hope so. I absolutely love having
company when I cut. Makes it feel a little less like a chore. You know you're actually
cooking the floor, which is always good. It's a bit more rewarding. Alright, got it all
done. Now I'm going to start cutting it. I think this time I'm going to use the straight
portion, not the bulgy portion. I'm going to save the bulgy portion for a sauce, maybe
for tomorrow. I have a bit of some macaroni pasta, and then maybe I'll make it into some
sort of butternut squash pasta. But I'm only going to use a bit of the butternut squash
for the curry today. I'm just going to cut it into little cubes. I'm going to be very
careful not to cut off my hand. I've never done that so I hear it only happens once or
twice maybe, if you're ambidextrous. I'm really in the mood for something kind of warm and
comforting, like curry. It's kind of cold and we've been having real, really just down
weather recently. That winter is over. Turns out it's not. If anybody was wondering, it's
not over yet. It'll end eventually, or maybe it won't. It probably won't. Let's be real.
This is now our life. Winter will never end. It's just like, you know what I mean? West
roads. Just like west roads. Just never ending winter. Dig me out of the snow later. I'm
just going to dig me out of the snow. I tend to cook curry a lot without a recipe because
it's like just tossing together veggies over rice with a coconutty sauce. I always have
cans of coconut in the pantry and I have just two different curry pastes in the fridge.
I have red and green. It's probably not the most authentic thing to use store bought curry
paste, but hey, I don't care. Not a bad authenticity here. I'm just going to taste some good. All
right. I'm just going to toss them in a little olive oil so when they roast the edges will
get a little crispy. I'm not going to season it yet at this point because whenever I do
that, I put any like salt or seasoning on my veggies and then roast it. My oven burns
it, which it never happened before this oven and got like a ignition something replaced
in this oven and then it started happening. So I think it's just, it gets too hot, too
fast or something and it just makes all the smoke alarms go off. It's just not something
I'm really into, so I'm just going to salt it afterwards. I use parchment paper whenever
I'm doing anything in the oven because I hate cleaning sheets. It's definitely extraordinarily
wasteful and I shouldn't do that, but I do. All right, butternut squash is ready for the
oven. Now I'm going to get the onion. I've got an onion that's like half deteriorated,
so I can use that one, which is great. Just have to take off another little tiny bit of
the shell because that's also deteriorated, so that's okay. Now I'm just going to dice
the onion. So do you do your own cooking or somebody do it for you? And if they do it
for you, do you spend time in the kitchen with them? I tell you we, those of us who
cook for people, we really appreciate it when you guys come to the kitchen and spend time
with us. It's kind of nice. Talk to us about our day. Maybe pick up some tips and cook
for us sometimes. You can't do it if you don't know how to do it and you can't learn by sitting
in the living room. All right, then I'm going to use all that stuff. I'm going to give some
olive oil. Yes, I use olive oil to like saute. I know it's the wrong smoke point. Whatever.
Kind of a little laissez faire, but is it laissez faire? What does laissez faire mean?
It's like the type of law, right? I don't even know how to spell it. Google help me
out. Oh, I did it. Okay. Oh, okay. Policy or attitude of letting things take their own
course without interfering. Okay. Yep. Cooking with olive oil is definitely not laissez faire.
I guess laissez faire would be sticking a whole onion on top of the stove and not turning
it on and expecting something to happen. I'm not into that. That's idiotic. All right,
so I have my onion and my burnt squash. Now I'm going to go ahead and get my rice cooking.
Normally I put something on top of it and I can't really tell the difference really
but there's some tasty curry on top of brown rice rather than white rice. A little extra
curry.
All right.
This is in the pot. Now I'm going to check out those green beans and we're all going
to really hope that at least some of them will be usable.
I have some celery I can toss in here too.
I'm going to rinse these bad boys off.
All right.
Green beans are rinsed off. Onions making some noises.
These green beans actually do not look that bad so I think we're in luck here. I'm just
going to chop them up roughly.
You guys have a favorite dish that you always do something with. For me it's curry. It's
always coconut curry. I always change up what vegetables are in it. I generally always serve
it over rice but do you have anything like that? Maybe pasta? Maybe you make omelets
a lot. I don't know. I never really liked omelets even when I ate that. I don't want
to totally tear down somebody's favorite food so I feel like omelets. I just never had the
right omelet maybe. I never will.
Gosh there's a lot of green beans. I might have too many. It's just going to be green
curry. It's okay. It's nothing but green beans man. I'm only cooking for two people
too at this point. Oh wow. I went to see A Quiet Place a bit ago. It was so good. You
can totally go see it if you like. There are people that are saying it's not really a horror
but I disagree. I have a different idea of horror than most people. Maybe not though.
I think horror is anything that makes you feel like an absolute horrified feeling. Disgust,
fear, just shot horror sort of thing. I think we were recently getting into a really cool
area with horror movies where they're just doing some really fucking interesting things.
Like Get Out a year or so ago. That's a horror movie for sure. It's amazing. And then Mother
I don't know. I know a lot of people didn't like that. I loved it. It made me feel just
so many. It was so strong. It was a lot of feelings. It was very horrifying. Anxiety.
It's tight, tight anxiety circles. I really liked that movie. It made me feel lots. So
I consider all three of those horror and A Quiet Place is no different. It made me feel
horrified. Just absolute horror of the situation that this family finds themselves in. I was
really excited for this movie too because it's not based on a book, but there's a book
with a very similar premise that I read a few years ago. No, not a few years back. Maybe
a couple or a year back. That book is called Bird Box. And the premise of it is there's
this, it's basically like the same premise of A Quiet Place where there's these creatures
or monsters or something. They're killing everybody. But in A Quiet Place they kill
you when they hear you. And in Bird Box they make you go crazy when you see them. So it's
kind of going around life without one of your senses or without one of your skills, I guess
in A Quiet Place or senses if you're talking about hearing. And they both tackle what it
would be like to try and raise a family in that sort of environment and the different
lengths that parents will go to in order to provide a better life for their children and
try and keep their children safe. They're really both two medias, two horror medias
that are focused primarily on what it means to raise a family in a really tough area.
Really good movie. I was on the edge of my seat. I was literally gripping the edge of
my seat. It was tense. Alright, that's all that it means. So I'm grabbing the garlic
and the ginger curry paste.
It looks like I only have green curry.
So I guess that's going to have to do. Yeah, it's going to be green curry, not red curry.
That'll be fine. Might be a little weird with the butternut squash, but whatever.
Alright, I'm going to put the garlic and the ginger in the pan to saute with the onions.
The top of the ginger is just thwarting me. There we go.
Alright, now I'm going to pop these green beans in there too. I'm going to leave out
the celery. I think that's just going to be too much for the green beans.
There we go.
Alright, I also grabbed some coconut aminos and sriracha, which I love to put in my green
curry. I'm going to grab a can of coconut milk. You can also put garbanzo beans in this.
Should I? I don't think so. No, it's just going to be veggie curry. No need for garbanzo
beans. I guess I should probably flip the butternut.
Looking good. Maybe I could use a little extra heat. I'm only going to turn it up to 375
degrees. Otherwise I have to turn on the fan, because it will, again, miss oven. Very temperamental.
I'm just going to wrap the rest of this butternut into butter. I think I'm going to do that
last night. I made pasta last night with a coconut tomato sauce. I think if I puree the
leftovers of that with this roast butternut squash, it could be even a little creamier.
Maybe I'll bake it with red crumbs on top. Serve it with fried tofu. Sounds tasty. Sounds
very tasty. But into the fridge this guy goes. That's really pretty much it. I'm just going
to saute these green beans and onions for a little longer. Then I'm going to pop a few
tablespoons of green curry sauce. Top it off with some coconut milk. Maybe boil for a little
bit. Toss in the butternut, stir in some coconut aminos and sriracha and then serve it over
the rice and that is it. It's really easy, not fancy. It took absolutely 20 minutes maybe.
Thanks for being here cooking with me.
