Make Cookies in 90 Seconds with Your Waffle Iron

This will be the reason for me gaining 97lbs in 4 months, I guarantee you.

via Mitch (Thanks!)

Free Mushroom Cookbook "Shrooms In The Kitchen"

Everything from Mushroom Muffins to Mushroom Ravioli (mmmm):

Shrooms In The Kitchen by Vickie Phelps

Password is: mushroom

via Reddit

Watermelon and Feta Salad

This is a somewhat unusual but totally delicious and cooling Mediterranean salad that takes all of 5 minutes to prepare. Serve as a side dish to kebabs, or other grilled meats.

1 Small watermelon

1 250g block of Feta, preferably goat cheese

3 springs parsely, chopped

2 tbsp Olive Oil

Salt and Pepper

1. Remove the rind from the watermelon and cut into 3cm cubes.
2. Cube the feta into 3cm cubes, reserving one cube and placing the rest in with the watermelon.
3. Add olive oil, parsely, pepper, and a small bit of salt - too much will dehydrate the watermelon, making it a strange, unpleasant texture.
4. Crumble the cube of feta over the top, and gently toss salad to combine.

Cool Summer Gazpacho Soup

3lbs Fresh Tomatoes, cut into chunks

2 Raw Beets, diced

1 Red pepper

1 Stalk celery, diced

1/2 Onion, diced

3 cloves garlic, diced

3 sprigs Cilantro, chopped

4 Tbsp olive oil

2 Tbsp White wine vinegar

1 tsp red chili flakes (optional)

Salt and pepper to taste

1. Combine all ingredients in a food processor and puree until desired consistency. Personally I prefer my Gazpacho mostly smooth with a small chunks of vegetables distributed throughout.
2. Chill for at least 2 hours.
3. Serve!

3 Cheese Omellete With Chives

• 2 Eggs
• Goat Cheese Ghouda
• Parmesan
• Cheddar
• Chives
• <>

Simple Roast Chicken

The great thing about roast chicken is that people think it's fancy and difficult, when the truth is you can make a phenomenal roast chicken with about 15 minutes of prep and a lot of unattended oven-time spent doing other things.

First off, try and get a good, free-range bird, or a kosher bird; this will make all the difference in the world in terms of flavour, texture, and presentation. Factory birds are pale and white with little fat, while better quality birds like free-range and kosher have a rich yellow hue with more tasty fat throughout the bird. It may cost a bit extra, but it's worth it.

Herb Butter

2 Tbsp Summer Savory

2 Tbsp Parsley

1 Sprig Thyme

1 Cup softened butter

1 Tbsp Honey (optional)

Pepper to taste

1. Combine all ingredients in a bowl.

The key here really is the herb butter, made with summer savory, a phenomenal herb with a citrusy flavour that compliments poultry exceptionally well. Inserted generously under the skin and massaged all over the bird, the herb butter will give you a crispy golden-brown skin with absolutely no basting or fussing about, it will also make the meat juicy and flavourful.

The Bird

1 Whole Chicken (Free range or Kosher)

1/2 Lemon

1 Bulb Garlic, cut in half through the middle

2 springs Thyme

Salt and pepper

1. Preheat oven to 350.
2. Rinse the bird with cool water, making sure to take out any giblets or innards included inside.
3. Pat the bird dry, and season inside and out with salt and pepper.
4. Stuff the bird with the lemon, garlic, and thyme. If you have a bigger bird, put in a full lemon cut in half.
5. Now, gently take your two fingers and separate the skin around the breasts from the meat. Once you get one finger under, you should be able to just gently move your fingers around to separate the skin. Do NOT break the skin.
6. Gently spoon in generous amounts of herb butter between the skin and the meat, massaging on the outside with your hands to distribute it as best you can.
7. With any remaining herb butter, massage all over the outside of the bird.
8. Place in oven until the bird is crispy and golden, and a small knife prick in the thigh produces clear juices.

Quick Chicken On a Bun

BBQ season is fully upon us, and even for those poor schlubs like me who don't have a BBQ (not by choice I assure you), the thought of steaks, ribs, seafood, and all manner of bun-contained grilled meats sits quietly throbbing in the back of our brains. Even without a BBQ, all of the above summer staples can and must (the throbbing brain demands meat) be made.

First off, remember that chicken on a bun doesn't ever have to be boring. You can marinate the chicken, add tasty sauces (BBQ, Dijon, teriyaki, etc), or church it up with fresh summer tomatoes, avocado, cheese, or the king of condiments: BACON. Yeah that's right, I just dropped the B-Bomb. On that stuttering note, I give you this easy recipe for chicken on a bun.

Marinade

1/4 cup Olive oil

3 Tbsp Rice Wine Vinegar

3 Tbsp Cooking Sherry (optional)

3 Tbsp White Wine

1 tbsp Dijon mustard

Freshly squeezed juice of 1/2 lemon

Fresh Parsley

Fresh Rosemary

Fresh Thyme

Garlic

Salt and Pepper

1. Combine all ingredients in a bowl and mix.

Chicken

Score the chicken by making several diagonal cuts to allow the marinade to more easily penetrate the meat, and let the chicken sit in the marinade, totally covered, at room temperature for 30 minutes. Don't worry, chicken is fine out of the fridge for a bit, especially when it's sitting in an acid/ alcohol mixture like a marinade. Once you're ready to cook...

1. Heat a pan with oil, and once very hot, add chicken.
2. Sear chicken on both sides so it's nice and golden brown.
3. Finish in oven for 20 minutes, or until chicken is firm and juices run clear.
4. Place on a bun with your favourite condiments!

Note: For the marinade, I'm combining 4 natural marinading tenderizers: Alcohol (wine and sherry), vinegar, acid (lemon juice), and salt. At least 1 of these components should be present in any marinade to help break up the muscle fibres in the meat, making it tender while adding flavour. Also, mustard is a good addition to many chicken-related marinades, as it helps to emulsify the mixture and distribute everything evenly.

BEHOLD: The Cookie Cake Pie

via Reddit

I honestly cannot get enough of these dessert mashups.

http://www.cakespy.com/2009/05/triple-threat-cookie-cake-pie.html

Food Horror: Rachel Ray's Fishstick "Antip-achos" Barf

via Reddit
I don't even know where to begin with this train wreck of a recipe. It's the schizophrenic collision of 3 different recipes that form giant pile of soggy used-diaper-looking food waste. Rachel Ray is like the weird aunt that takes all of last night's leftovers and dumps them into a bowl, only to serve it the next night as a new dish.. hamburger chunks in Greek salad with macaroni and watermelon anyone?

My favourite part: "Arrange the fish sticks in a baking dish and pour half the sauce over the fish - reserve the rest to pass at the dinner table. Scatter 1/2 cup provolone cheese and the Parmesan over the fish and bake 18 minutes until fish is crispy and cheese has melted."

Right, Rachel. Crisp up that fish. Covered in tomato sauce.. and cheese. Facepalm.

Spinach and Chard Salad with Walnuts and Pumpkin Seeds with a Maple Vinegrette

I love adding nuts to salad; it boosts the flavour and texture, and transforms greens into a filling meal. Don't shy away from salads as rabbit food! Like anything, they're what we make them; so toss in nuts, fruit, fish, chicken, beef, veggies, and don't leave your salad as a limp pile of leaves on your plate. Salads are so fast, easy, and healthy, they're one of the prime reasons I don't believe anyone when they say they don't have time to cook or eat healthily.

Salad
1 Apple, sliced

2 cups cleaned spinach

1 cup Swiss Chard (Chopped)

1/2 cup walnuts

1/2 cup pumpkin seeds (roasted)

1. Add all ingredients to bowl; for presentation, you may want to form a circle using the apple slices on the top of the salad, then sprinkle with nuts.
   

Maple Vinegrette

1/3 cup olive oil

2 tbsp balsamic vinegar

5 tbsp maple syrup

Salt and pepper to taste

1. Combine vinegrette ingredients in a shaker jar; shake, apply to salad.

Opah with Mango Salsa

Opah are large, red and silver tropical fish with dense, fatty, tuna-like flesh. The flesh is so meaty it's like the fish equivalent of a filet mignon, and makes an excellent healthy alternative to beef for a BBQ. If you don't have Opah, you can substitute any other kind of dense fish such as Mahi Mahi, Tuna, or Haddock.

Additionally, the mango salsa in this recipe is incredibly versatile as well as easy and fast to prepare. Pair it with fish or chicken and you instantly have a summer dish bursting with colour and flavour. You can also use it as a dip for corn chips, flatbreads, or pitas.

If you're not sure how to approach cutting up a mango, learn here!

Serves 4

Opah
4 Opah Fillets
Olive oil
Salt and pepper to taste

Mango Salsa
2 Mangoes, cubed into 1cm x 1cm pieces

1 Avocado, cubed into 1cm x 1cm pieces

1 Tomato, cubed into 1cm x 1cm pieces

1 bell pepper, diced
1/3 Red Onion, minced

1 small hot pepper, minced
Note: The more seeds you remove from the hot pepper, the less spicy the salsa will be. For instance, I removed 75% of the seeds in the pepper so the salsa had a bit of bite, but wasn't very spicy.

2cm x 2cm ginger cube, minced

1/2 cup chopped Cilantro

Juice of 1 Lime or Lemon
1/2 tsp cumin

Olive oil

salt and pepper

1. Combine all ingredients in a bowl 15-20 minutes before serving, allowing the flavours to combine fully.

Opah

1. To prepare the opah, salt the fish 15 minutes before cooking. This will remove excess water in the opah's flesh, allowing the outside to sear and seal rather than bubble out the water and boil.

Grilling

1. If grilling, brush opah with olive oil and add pepper to taste, add to grill.
2. To test for done-ness, use the tip of a small knife to test if the flesh is flaking and naturally separating - a sign that it's ready to serve. A good rule of thumb is 8-10 minute per inch of thickness.

Indoors

1. Preheat oven to 375
2. Heat a pan with olive oil, and sear all sides of the opah as you would beef or chicken. When all sides have a nice golden brown hue, place pan in heated oven to finish. Again, 8-10 minutes per inch of thickness.

Serve with a simple salad of fresh greens, or rice.

Foodnetworkhumour.com: Because someone had to make a website poking fun of Paula Deen and Butter

From the Rachel Ray "Mmmm!" Video to The 10 Commandments of Paula Deen, Food Network Humour has a decent selection of humour related to the hosts and food you love to make fun of rather than learn how to make their food; and let's face it, watch over an hour of the Food Network with someone and you'll be mimicing Rachel Ray's husky nattering rather than actually learning anything.

My personal favourites include:
Food Network Chefs are Horrible at Twitter
Gina Neely's Nasty Shrimp Corn Dogs
The Ten Commandments of Paula Deen

Last but certainly not least.. I give you Rachael Ray's Yum-o Ugg Boots (complete with toe-whisk)

Being Slim is goof for the Environment.. and you

The rising numbers of people who are overweight and obese in the UK means the nation uses 19% more food energy than 40 years ago, a study suggests.

via the BBC

SANDVICH

Because sometimes a sandwich is so damn good you have to take a picture.

Ham, Swiss cheese, tomatoes, lettuce and mayo all on a fresh croissant.

Evernote Rocks for Recipes, Shopping Lists

I've tried several methods of storing recipes, including separate text files for each recipe, one big document with each page being a recipe, databases, etc. etc. Each method has several inherent problems, but the two biggest I've found are simplicity and portability.  I want my recipes stored somewhere safe that I can access from anywhere, any time. This last part is critical; I want to be able to get my favourite recipes when I want them; if I'm at the grocery store and at a loss for what to make for dinner, I want to be able to look up some recipes and get myself a shopping list going. Enter Evernote.

What is Evernote? From the Evernote website:

Evernote allows you to easily capture information in any environment using whatever device or platform you find most convenient, and makes this information accessible and searchable at any time, from anywhere. Did we mention that it's free?

For all of the above reasons, I love Evernote; it's perfect for storing recipes and shopping lists.  If you're at a friend's house and want to make that killer risotto recipe you have but can't seem to remember, use your friend's computer or your mobile to look up the recipe in your Evernote recipes notebook.  If you want to save paper and have an accessible shopping list, use your mobile to look up your list on Evernote.

I have a notebook in Evernote called "Recipes" that houses my favourites that I may want to access from anywhere. The tagging feature allows me to separate recipes by their type or ingredients, so finding vegetarian or chicken recipes is simple. Last but not least the powerful Web Clipper feature allows me to quickly and easily grab recipes found online and put them in my recipe notebook.

Similarly, I have an ever-changing shopping list note that stores what I need to get from the grocery store that I access from my mobile using the Evernote for Windows Mobile. I always have my mobile with me so I can (almost) never forget the list at home, and it saves on guilt from using countless scraps of paper.

If you're looking for a powerful, flexible, and portable method of storing your recipes and shopping lists, I'd highly recommend you check out Evernote.

List of Genetically Engineered Foods on Canadian Grocery Store Shelves

Know your foods! This table shows the genetically modified foods grown in Canada, and those legally allowed for importation.

There's some other great resources on the CBAN site, such as the List of the 12 genetically engineered crops and foods approved by the Canadian Food Inspection Agency
(CFIA) and Health Canada

Beer Cookies for Jac Jac

Cookies, like many other foods, have one critical flaw: they lack beer. This recipe seeks to rectify this shortcoming.

You'll need about 10 glasses of milk when you eat these. You could also serve them with coffee, port, vanilla ice cream or coffee ice cream (or any combination of the above).

1 cup butter, softened
1 cup turbino sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup good cocoa powder
3/4 teaspoon baking soda
pinch of teaspoon salt
1 bar good dark chocolate crushed into pea-sized chunks
1/2 cup Young's Double Chocolate Stout

1. Preheat oven to 350.
2. Combine butter, eggs, vanilla, stout, and sugar in a bowl, mix until combine until light and fluffy.
3. In another bowl, combine flour, cocoa, baking soda, and salt until completely mixed.
4. Combine the two bowls until thoroughly mixed, then add the crushed chocolate bar.
5. Using a tablespoon, place rounded scoops onto baking sheet and bake for 10 minutes.

CBC Documentary: "The Great Food Revolution"

From: http://www.cbc.ca/documentaries/greatfoodrevolution/index.html

Once upon a time food was as predictable as fish on Friday, roast on Sunday. Bread was snow white. And fancy food meant one thing, French cuisine. But “The Great Food Revolution” has changed all of that.

Travel and immigration have introduced us to new foods and radically expanded our palates. An explosion in food TV shows, magazines and cookbooks educate and tantalize. Celebrity chefs rule the airwaves and have inspired a generation to take up cooking. And what was once rare and exotic can now be found at your local market.

Watch:
Episode 1
Episode 2
Episode 3
Episode 4

Keep it or Toss it: StillTasty Helps You Decide

You open the fridge to that piece of food you want to eat.  You sniff it.  You think about how long it's been in there. You sniff it again.  You ask your roommate if he/she thinks it's still good. You sniff it again.

StillTasty will help you decide whether to eat it, or toss it away to avoid food poisoning. It also gives you tips on how to store the food for maximum longevity.

via Lifehacker

Shepherd's Pie for Chris

Shepherd's pie, or "Cottage Pie" was originally a way to use leftover meat from a roast in the days before refrigeration.  It's an example of traditional ways of making meat 'go further' by re-cooking it with cheaper starchy addition like potatoes; other examples of this can be seen in Yorkshire Puddings as well as Pie and Mash.  If you have any leftover meats, don't be afraid to toss them in with the ground beef; in this case, I had some leftover lamb that I used along with the beef.

In the recipe below, I wanted to create a 'layered' shepherd's pie, with a thin later of sweet potato on top of the meat mixture and a generous amount of mashed potatoes on top. If you don't want to create that effect, just add the sweet potatoes in with the potatoes, or omit them altogether.

Serves: 6

Ingredients

1 stalk celery (diced)

1 carrot (diced)

1/2 large onion (diced)

2 cloves garlic (diced) (yeah, I loves my garlic)

2 cups corn kernels (frozen or canned)

1 small package extra lean ground beef

1 tbsp Worcester sauce

2 tbsp flour

4 Medium Yukon gold potatoes (peeled and cut into chunks)

1/2 cup butter

1/2 cup milk or cream

Optional: Leftover roasting meat, cut into small pieces

Optional: 1/2 cup beef broth or dark beer

Optional: 1 large sweet potato (peeled and cut into chunks)

1. Preheat oven to 350.
2. Add the potatoes to a pot of boiling water. While the potatoes cook..
   
3. Add the celery, onion, garlic and carrot to a hot pan, saute until tender.
   
4. Add ground beef, combine with celery, onion, garlic and carrot and cook until beef is no longer pink.
   
5. At this point, add the Worcester sauce, and the beef broth or dark beer (I was out of both so I omitted them). Also add the cooked roasting meat. Season with salt and pepper. Add the corn kernels, and flour, then stir to combine. Simmer for 5-10 minutes. Pour contents of pan into bottom of a shallow dish.
   
6. Remove the potatoes with a slotted spoon and place in bowl. Add sweet potatoes to water in pot. To the bowl of cooked potatoes, cut up and add butter, cream, and salt and pepper to taste. Mash potatoes until desired consistency (some like 'em lumpy, some like 'em smooth)
   
7. When the sweet potatoes are done (if you stick them with a fork they should fall off on their own), pour out the hot water in the pot, season with salt and pepper, and mash.
   
8. Pour the sweet potatoes on top of the beef mixture in pan and spread even. Now do the same with the potatoes.
   
9. Put in oven for 30 minutes at 350.
   

Serve with ketchup or HP

Breakfast Burrito for Kim

I love breakfast, and I love burritos. These breakfast burritos are easy to make and taste damn good. If these things got any better, it would be the culinary equivalent of dividing by zero. A lot of people like to use bacon for this recipe, but ham works well too.

Makes: 1 large burrito
Prep time: 10 minutes

1 Large Tortilla
2 Large Eggs (scrambled)
1 thick slice ham (5mm) cut into strips OR 2 strips bacon
1 small avocado cut into strips
2 Tbsp Re-fried beans
2 Tbsp Salsa
Shredded Cheese
1 small avocado
Rice and beans (optional)
Hot Sauce (optional)

1. Spread the re-fried beans on the tortilla, add a few scoops of beans and rice if you have it, then add the avocado and the salsa and hot sauce if desired. Shred the cheese on the beans, as much as you want.
2. In a pan, heat the ham strips (or bacon) and put them in the tortilla on top of the cheese.
3. In the same pan, put in the eggs and cook until done. Put the eggs in the tortilla, wrap it up, and eat!

Chili for Chris

Make sure the beer used is good and dark, otherwise the flavours may not stand up to the potent combination of spices. I used Old Engine Oil, a dark, smooth old ale from Scotland with rich flavours of coffee, mollasses, and chocolate. As with wine, never cook with a beer you wouldn't drink!

I made this recipe for my family, including my 3 year old nephew and 1 year old niece, so it's not too spicy. If I were making it for myself, I'd put in some chili flakes and a chipotle or 2 for some smokey spiciness.

Preparation time: 25 minutes
Cooking time: At least 1 hour.

Serves: 6-7

2 lbs lean or extra lean ground beef

1 lbs Italian sausage filling

1 can kidney beans, drained

1 can black beans, drained

1 can corn kernels, drained

1 large can crushed tomatoes with juice

1 can tomato paste

1 large spanish onion, chopped

3 stalks celery, chopped

1 green bell pepper, seeded and chopped

2 red bell peppers, seeded and chopped

3 tbsp bbq sauce

1 Jalapeno peppers, seeded and chopped

2 cubes beef bouillon (premade with water), or liquid beef bouillon.

1 bottle dark (stout or porter) beer

1 tbsp Worcestershire sauce

1/4 cup chili powder

4 cloves minced garlic

1 tbsp coriander

1 tbsp dried oregano

2 tsp ground cumin

1 tsp dried basil

1 teaspoon paprika

1 teaspoon sugar

salt and pepper to taste

1. Heat a generous amount of olive oil in a large pot. Add onions, celery, and garlic; sweat for a few minutes until becoming translucent.
   
2. Add red, green, and jalapeno peppers and stir to combine. Let sweat for a few minutes.
   
3. Add chili powder, coriander, oregano, cumin, basil, paprika salt. Stir to combine.
   
4. When the spice mixture turns a dark, toasty color, add ground beef and sausage filling. Stir to combine, and stir periodically until meat is cooked.
   
5. Add crushed tomatoes, tomato paste, beer, bbq sauce, and beef bouillon. Stir to combine.
   
6. When the mixture has boiled again, add corn and beans, then stir to combine again.
   
7. Bring the mixture up to a low boil and leave for at least 1 hour, preferably 2. The longer it cooks at a low temperature, the better be.
   

Serve with: Shredded cheese on top, a dollop of sour cream, corn chips, guacamole, or any combination of the above!

I've added corn to the recipe to compliment the incomplete proteins found in the beans, so it'll be more nutritious. If you want to vegetarianize this recipe, just omit the meat and you're good to go.

Modern Supermarket Vegetables 5% to 40% Lower in Minerals

Photo via Flickr user altemark

From Time.com: 

"On the "Industrialization" of Agriculture: Thanks to the growing rise of chemical fertilizers and pesticides, modern crops are being harvested faster than ever before. But quick and early harvests mean the produce has less time to absorb nutrients either from synthesis or the soil, and minerals like potassium (the "K" in N-P-K fertilizers) often interfere with a plant's ability to take up nutrients. Monoculture farming practices — another hallmark of the Big Ag industry — have also led to soil-mineral depletion, which, in turn, affects the nutrient content of crops."

via Reddit

For anyone interested in learning more about the shortsightedness of modern agricultural practices, read Michael Pollan's outstanding In Defence of Food: An Eater's Manifesto. In one quick read he summarizes some major problems with industrial agriculture and the food industry in general. His common sense, gimmick free summarization is "Eat food. Not too much. Mostly plants." Words to live better by.

I'm going to put up a poll on the right about organic food to collect people's opinions. Please vote!

St. Patrick's Day Guinnes Beef Stew

St. Patrick's day is fast approaching, and if you're looking for an amazing recipe for Guinness Beef Stew, check out Kathy Maister's startcooking.com recipe.

Words of advice (and this is also mentioned in the above recipe):

• Do NOT omit the prunes. You may be thinking that it's weird, or gross, or both, but trust me. Leave them in. The colour of the prunes will give the stew a rich, dark colour, and the sweetness of the prunes will offset the bitterness of the Guinness stout. Which brings me to my next point..
• Make sure it's Guinness STOUT, not Guinness Draught. The stout has a stronger flavour that will go better in the stew.

Tiffins: Plastic Free Lunch Boxing

A tiffin is a stainless steal, stackable, sealable container for food (or anything you want, really). It's totally plastic free, and easy to clean and reuse, so it's great for both you and the environment.

I ordered a few Tiffins from http://www.happytiffin.com/ and received them just the other day - with a hand-written note from the owner telling me to enjoy my Tiffins!

If you're not sold on the idea, check out this video from the economist.com.

Unfortunately because they're steel, they can't be heated in the microwave, so if you're looking for a solution to that problem, check out Zojirushi's Mr. Bento.

Green Coconut Curry Seafood with Spaghetti Squash 'Noodles'

The best part about this recipe is that the curry sauce can be made on its own with different kinds of meat -or no meat at all. You can also subsitute the spaghetti squash for noodles or rice (if you choose the latter, try adding in a few halved mini-potatoes for extra carby goodness). It's a versatile recipe that will satisfy just about anyone's preferences.

Serves 4

Ingredients

Green Curry Sauce

2 tbsp green curry paste (add more or less depending how spicy you like it. I like it spicy.)

1 cup diced onion

1" cube ginger, diced

1 clove garlic, diced

1 tsp sugar

1 can coconut milk (You may want to shake the can to combine the coconut cream and milk, in the event they've separated)

Rice wine vinegar

Soy Sauce

Vegetables

1 red pepper

1 cup green beans

1 zucchini

Seafood

4 Giant Shrimp

2 Squid (cleaned) and sliced into strips

1 tbsp butter (optional)

"Noodles"

1 Spaghetti squash

1. Make the "Noodles"

1. Preheat oven to 350.
   
2. Split spaghetti squash lengthwise, and clean out all the seeds. If desired, reserve the seeds and toast them later for a delicious snack that reminds you of Halloween.
   
3. Spread a tablespoon of olive oil across the flesh of each squash, and season with salt and pepper.
   
4. Place squash, skin-side up on a baking tray, and place in oven for 30-40 minutes.
   

2. Make the Green Curry Sauce

1. In a large pan over medium heat, heat a tablespoon of olive oil, then add the onion, garlic, and ginger. 
   
2. While the above is sauteeing, add the curry paste, sugar, the coconut milk, a spash of rice wine vinegar and a splash of olive oil to a shakable container. Shake the container until the curry paste has dissolved. You don't have to do this step, but I find the curry paste clumps up in the sauce if you don't, and you spend a long time hunting down the chunks and breaking them up.
   
3. The onions, garlic, and ginger should now be starting to brown. Add a splash of soy sauce and stir, reducing the soy sauce and turning the onions, garlic, and ginger a dark brown.
   
4. Now add the contents of the shaker. Bring to a simmer. 
   

3. Seafood Time

1. Add the squid. You can also add the shrimp at this point, but I like to do them seperately (see step 3 below). Simmer for 3 minutes.
   
2. Add the vegetables to the pan, and stir to combine all ingredients. Bring the pan back to a simmer, and cook for 5 minutes, or until vegetables are tender and squid is cooked through.
   
3. In a small pan over medium heat, add the butter and melt. when hot, add the shrimp, and sautee until cooked.
   

4. Combine and eat!

1. Remove the spaghetti squash from the oven and place on a cutting board. 
2. With a fork, flake the flesh of the spaghetti squash inwards, collecting all the 'noodles' in the center of the rind. 
3. Place the noodles in the bottom of bowls, then scoop the curry sauce over the noodles. 
4. Finally, add the sauteed shrimp on the top. Garnish with a few sprigs of cilantro, if desired.