Text 6138, 90 rader
Skriven 2013-10-27 00:06:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: etc 370
===============
 ML> Detectable amounts of ergot would constitute a major
 ML> health no-no and possibly a crisis. Anyhow, the fungus
 ML> grows on wheat, too, so nobody's completely safe.
 NB> True...  less common on wheat, I understood... 

Yeah, it does thrive on rye, but the only grain that
you would be fairly safe from it with is oats, and
maybe not even that.

 ML> The latter would cost money, so no way; the former, just some
 ML> effort on the part of a functionary in the home office, so
 ML> maybe not either.
 NB> I was thinking an already scheduled meeting... toss in the comment of
 NB> paying more attention to driving safety...

Perhaps Dirty Dave could chime in regarding how many
scheduled meetings he had to endure: I figure the answer
would be either "none" or "too many," there being no
in between.

 NB> Hence your residency of state... USA state... 

State is a funny term, isn't it. I had to teach someone
this when they were asked which "state" issued their
passport.

Chicken with pumpkin seeds stuffed in acorn squash
cat: Mexican, autumn, poultry, main, airline
servings: 6

h - Squash
cooking spray
3 acorn squashes, halved, seeds removed
h - Chicken
12 chicken thighs, skinless, boneless
1 L water
1 lg yellow onion, halved
1/2 c chopped fresh cilantro
- plus more for garnish
6 peeled, crushed garlic cloves
2 ts Kosher salt
1/4 ts ground cumin
2 bay leaves
2 c pepitas
6 black peppercorns
1/4 c olive oil
1 1/2 c prepared salsa verde

Oven at 400F.

Cut 1/4" deep cuts in the sides of the squash halves.

Spray a large baking sheet with cooking spray. Arrange
the squash halves cut side down and bake for 40 min,
turning once to ensure even cooking. Test for doneness
with the point of a sharp knife. Remove squash from
oven and wrap in aluminum foil to keep warm.

Place the chicken and next 6 ingredients in a pot over
high heat; when it boils, reduce heat to medium-low and
simmer uncovered, stirring occasionally, for 15 min or
until meat is cooked. Test with the point of a knife.
Remove from heat and let cool. Reserve 1 1/2 c of the
cooking liquid. Shred the chicken with forks as if
making pulled pork. Set aside.

In a deep, heavy pan saute the pepitas and peppercorns
over medium heat for 3 min, shaking frequently, until
the seeds are toasted, fragrant, and slightly puffed.
Let cool and then pulse in a processor to a coarse meal.
Reserve 2 Tb for garnish.

Heat the oil on medium-high in a large nonstick pan.
Add the pepita meal and cook 5 min, stirring frequently,
until golden and fragrant. While stirring, add the
reserved cooking liquid and the salsa. Bring to the boil,
reduce heat to medium-low, and simmer uncovered until
somewhat thickened, stirring occasionally, about 5 min.
Add the shredded chicken and heat through.

For each portion, place a squash half on a plate. Fill
the center with chicken mixture and sprinkle cilantro
leaves and the reserved nut mixture over. Serve hot.

Ingrid Hoffmann, Sky Magazine, 10/2013


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