Zucchini-leek frittata

It's been a while since I made a frittata! This has two leeks and two chopped zucchini, very similar to the zucchini-potato frittata (but, you know, without potatoes).

Same recipe, but with parsley added and with a combination of mozzarella and parmesan cheese instead of cheddar. I fried up the leeks and the zucchini until the leeks started to caramelize and the zucchini was soft, then added the egg mixture.

Butternut squash casserole with leeks and prosciutto

Time for using up random things again, including a bunch of prosciutto. (It's a good problem to have.) This is essentially a savory bread pudding, with butternut squash, leeks, prosciutto, and parmesan.

From Food & Wine, reprinted below:

3 pounds butternut squash—peeled, seeded and cut into 1/2-inch dice
2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped thyme leaves
Kosher salt and freshly ground pepper
1 tablespoon unsalted butter
3 leeks—white and light green parts only, halved lengthwise and thinly sliced crosswise (about 4 cups)
6 large eggs
2 1/2 cups half-and-half
1/4 cup freshly grated Parmigiano-Reggiano cheese
8 ounces baguette, crusts removed and bread cut into 1/2-inch dice
4 ounces thinly-sliced prosciutto, cut into thin strips

Preheat the oven to 400° and butter a 9-by-13-inch baking ceramic baking dish. In a large bowl, toss the butternut squash with 1 tablespoon of the olive oil and the thyme. Season with salt and pepper. Spread the squash on a baking sheet in a single layer and roast for about 25 minutes, until tender, tossing once halfway through. Let cool.

Meanwhile, in a medium skillet, melt the butter in the remaining 1 tablespoon of olive oil. Add the leeks and season with salt and pepper. Cook over moderate heat, stirring, until tender, about 20 minutes. Let cool slightly.

In a large bowl, beat the eggs with the half-and-half, cheese, 1 teaspoon of salt and a 1/2 teaspoon of pepper. Stir in the bread and let stand for 10 minutes. Fold in the squash and the prosciutto. Transfer the mixture to the prepared baking dish and bake for about 1 hour, until lightly golden on top. Let stand for 15 minutes before serving.

Lentils with kale and butternut squash

This can either be a hot dish or a cold dish/salad.

1 butternut squash, peeled, roasted and cubed
1/4 teaspoon ground cumin
Salt and freshly ground black pepper
1 cup lentils
1 1/2 teaspoons red wine vinegar, plus more to taste
2 tablespoons olive oil
1 carrot, diced small
1 rib celery, diced small
1/2 onion, diced small
1/4 teaspoon dried red pepper flakes
1/2 pound chopped kale, about 6 cups
1 clove garlic, minced

Place the lentils in a medium saucepan and cover with water by 2 inches. Season generously with salt and bring just to a boil. Reduce to a simmer and cook until the lentils are tender but firm, about 20 minutes. Drain, rinse well, stir in the vinegar and salt and pepper to taste. While the lentils are cooking, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the carrot, celery, onion and dried red pepper flakes, and cook until the onions and celery are translucent, about 5 minutes. Rinse the kale under water and add it, still dripping, to the skillet in heaping handfuls. Add the minced garlic and salt to taste, and stir to mix well. Cover the pan, leaving the lid ajar, reduce the heat to low, and cook, stirring occasionally, until the kale is very soft, dark and frazzled looking, about 30 minutes. It should be very sweet. Stir the lentils into the cooked kale, taste and adjust seasoning for salt, pepper and vinegar. Gently stir in about 2 cups of the roasted squash before serving, snd sprinkle with cumin

Rotini with spaghetti squash

Or, as I like to think of it, plain old pasta with a little extra veg.

Because spaghetti squash has such a spaghetti-like texture, it goes beautifully either with or instead of pasta. For a gluten-free vegetarian experience, shred it and top it with spaghetti sauce. For extra veg, mix it with your usual pasta and add sauce.

You could even get fancy and add a little greenery, some fresh arugula or spinach, maybe.

I just roasted a spaghetti squash, shredded it, mixed it with a box of cooked rotini, and topped with my usual sauce.

Butternut squash and bacon baked pasta

This is really a casserole, but nobody likes the word "casserole," so we'll call it baked pasta instead. Any shape of pasta will do. I threw in an acorn squash, too.

3/4 teaspoon salt, divided
1/2 teaspoon dried rosemary
1/4 teaspoon freshly ground black pepper
3 cups (1-inch) cubed peeled butternut squash
6 sweet hickory-smoked bacon slices (raw)
1 cup thinly sliced shallots
8 ounces uncooked mini penne (tube-shaped pasta)
1/4 cup all-purpose flour
2 cups milk
3/4 cup (3 ounces) shredded sharp provolone cheese
1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese

Preheat oven to 425°. Combine 1/4 teaspoon salt, rosemary, and pepper. Place squash on a foil-lined baking sheet coated with cooking spray; sprinkle with salt mixture. Bake at 425° for 45 minutes or until tender and lightly browned. Increase oven temperature to 450°. Cook the bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 1/2 teaspoons drippings in pan; crumble bacon. Increase heat to medium-high. Add shallots to pan; sauté 8 minutes or until tender. Combine squash mixture, bacon, and shallots; set aside.

Cook pasta according to the package directions. Drain well. Combine flour and 1/2 teaspoon salt in a Dutch oven over medium-high heat. Gradually add milk, stirring constantly with a whisk; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Remove from heat. Add provolone, stirring until cheese melts. Add pasta to cheese mixture, tossing well to combine. Spoon pasta mixture into an 11 x 7-inch baking dish lightly coated with cooking spray; top with squash mixture. Sprinkle evenly with Parmesan cheese. Bake at 450° for 10 minutes or until cheese melts and begins to brown.

Kabocha squash curry

It's that time of year: squash, chard, apples, soup. I got some fun squash at the store the other day, including kabocha squash. It's green and speckly, and very similar to butternut squash on the inside.

I made this curry with it, copied below:

1 tablespoon vegetable oil
1 medium yellow onion, medium dice
1 1/2 teaspoons kosher salt, plus more for seasoning
2 medium green bell peppers, seeds and ribs removed and cut into 1/4-inch strips
4 medium garlic cloves, finely chopped
1 tablespoon peeled and finely chopped fresh ginger (from about a 1-1/2-inch piece)
3 tablespoons Thai red curry paste
1 (13- to 14-ounce) can unsweetened regular coconut milk
1/2 cup water
1 tablespoon soy sauce
1 medium kabocha squash (about 2 1/2 pounds), peeled, seeded, and cut into 1-inch cubes
2 teaspoons freshly squeezed lime juice
1/4 cup coarsely chopped fresh cilantro
Steamed white rice or steamed brown rice for serving

Heat the oil in a large frying pan over medium heat until shimmering. Add the onion and 1 teaspoon of the salt and cook, stirring occasionally, until the onion has softened, about 6 minutes. Add the peppers, garlic, and ginger, stir to combine, and cook until fragrant, about 1 minute.

Add the curry paste, stir to coat the onion-pepper mixture, and cook until fragrant, about 1 minute. Add the coconut milk, water, soy sauce, and remaining 1/2 teaspoon of salt, stir to combine, and bring to a simmer.

Stir in the squash, return to a simmer, reduce the heat to medium low, and continue to simmer, stirring occasionally, until the squash is fork-tender but still firm, about 20 to 25 minutes. Remove the pan from the heat and stir in the lime juice. Taste and season with salt as needed.

Sprinkle with the cilantro and serve immediately over steamed rice.

Baked rigatoni with butternut squash and goat cheese

Baked pasta is a quick and easy way to elevate a box of pasta into something more than noodles and sauce. This is particularly delicious, with all the flavors of fall.

From foodess.com:

1 medium butternut squash, peeled, seeds removed, and cut in 1/2 inch cubes
3 tbsp olive oil
1 lb rigatoni
3 slices bacon, cut into 1/2 inch pieces
2 medium onions, cut in half then sliced thinly crosswise
1/2 tsp sugar
1 tsp balsamic vinegar
4 tbsp butter
4 tbsp flour
3 cups milk
pepper
pinch nutmeg
2 ounces goat cheese, crumbled (1/2 cup)
1/4 cup loosely packed fresh sage leaves, finely chopped
1/3 cup fresh breadcrumbs or panko
salt

Preheat oven to 400 degrees. Toss squash cubes with oil, and spread in a single layer on a baking sheet; season with salt. Bake until tender and caramelized, about 25 minutes, stirring once halfway through. Bring a large pot of salted water to a boil, and cook pasta as directed; drain and set aside.

Meanwhile, in a medium pan over medium-high heat, cook bacon until crispy. Remove using a slotted spoon and set aside to drain on paper towel. Pour out all but 1-2 tablespoons of fat – enough to coat the bottom of the pan. Add onions, sprinkle with sugar, and cook over medium-high heat until meltingly tender and deeply caramelized, stirring occasionally (about 20 minutes). Stir in balsamic vinegar; set aside.

While onions are caramelizing, make the sauce. Melt butter in medium saucepan over medium heat, cooking until butter smells fragrantly nutty and is a warm brown colour. Whisk in flour and cook 2 minutes. Very slowly pour in milk, whisking constantly. Cook over medium-low heat until sauce thickens, about 8 minutes. Season with salt, pepper and nutmeg.

In a very large bowl, toss the pasta with the sauce, roasted squash, bacon, caramelized onions, goat cheese and sage leaves. Transfer to a large baking dish, and sprinkle with breadcrumbs. Reduce oven temperature to 375 degrees and bake until edges are crispy and breadcrumbs are golden brown, about 20 minutes.

Pasta with fresh corn pesto and spaghetti squash

This was an awesome way to use up a few ears of corn, a package of basil, and a spaghetti squash. I also threw in some fennel pollen, though that's strictly optional. Really delicious and fresh-tasting!

From epicurious:

4 bacon slices, cut lengthwise in half, then crosswise into 1/2-inch pieces
4 cups fresh corn kernels (cut from about 6 large ears)
1 large garlic clove, minced
1 1/4 teaspoons coarse kosher salt
3/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan cheese plus additional for serving
1/3 cup pine nuts, toasted
1/3 cup extra-virgin olive oil
8 ounces tagliatelle or fettuccine
3/4 cup coarsely torn fresh basil leaves, divided
1 spaghetti squash, roasted, and peeled out of the skin

To roast spaghetti squash, cut it in half lengthwise, and place cut side down on an oiled casserole dish. Roast at 400 degrees until a fork can pierce the back of the squash. Take out and let cool. Scoop out the seeds, then run a fork down the cooked insides. The squash will peel out in strands that look just like spaghetti (hence the name). Set that aside.

Cook bacon in large nonstick skillet over medium heat until crisp and brown, stirring often. Using slotted spoon, transfer to paper towels to drain. Pour off all but 1 tablespoon drippings from skillet. Add corn, garlic, 1 1/4 teaspoons coarse salt, and 3/4 teaspoon pepper to drippings in skillet. Sauté over medium-high heat until corn is just tender but not brown, about 4 minutes. Transfer 1 1/2 cups corn kernels to small bowl and reserve. Scrape remaining corn mixture into processor. Add 1/2 cup Parmesan and pine nuts. With machine running, add olive oil through feed tube and blend until pesto is almost smooth. Set pesto aside.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 1/2 cups pasta cooking liquid. Return pasta to pot. Add corn pesto, reserved corn kernels, spaghetti squash, and 1/2 cup basil leaves. Toss pasta mixture over medium heat until warmed through, adding reserved pasta cooking liquid by 1/4 cupfuls to thin to desired consistency, 2 to 3 minutes. Season pasta to taste with salt and pepper.

Transfer pasta to large shallow bowl. Sprinkle with remaining 1/4 cup basil leaves and reserved bacon. Serve pasta, passing additional grated Parmesan alongside.

Lentil salad with zucchini, tomatoes and arugula

From the LA Times:

1/4 pound zucchini, cut in 1/2-inch dice
1 1/2 teaspoons salt, divided, plus more to taste
1 cup lentils
3 tablespoons finely chopped chives
1 clove garlic, minced
2 tablespoons olive oil, plus more as needed
1/8 teaspoon freshly ground black pepper, plus more to taste
1/2 pound cherry tomatoes, cut in half
Juice of 1/2 lemon
1/2 cup torn arugula leaves
2 tablespoons toasted pine nuts

Place the diced zucchini in a colander and sprinkle liberally with 1 teaspoon salt. Toss to coat evenly and set aside to drain until the zucchini has begun to soften (the cut edges will appear slightly rounded), about 30 minutes. Rinse well under running water and pat dry with a tea towel.

Meanwhile, rinse the lentils under running water and add them to a large pot of rapidly boiling, liberally salted water. Return to a simmer and cook until they are tender, 20 to 30 minutes. Drain the lentils, rinse under running water to stop the cooking, and turn them out into a tea towel to dry and finish cooling.

Stir the lentils, chives and garlic together in a large bowl with 2 tablespoons olive oil. Season with with one-half teaspoon salt and one-eighth teaspoon pepper, or to taste. The mixture should be highly seasoned.

Stir in the zucchini, cherry tomatoes and lemon juice. Gently fold in arugula leaves. Add just enough olive oil to barely moisten the arugula (you may not need to add any). Stir in the pine nuts and serve at room temperature.

Chicken pot pie

What better way to use up a bunch of summer vegetables and leftover chicken?

This is not so much a recipe as it is a guideline. Feel free to use different vegetables. Peas, tomatoes, potatoes, green beans, and other kinds of squash are easy substitutions. If you like more sauce, use fewer vegetables. (I like my chicken pot pie not very saucy.) This made two big 8x13 casserole dishes of chicken pot pie, so scale back if you need to.

2 zucchini, chopped
1 onion, chopped
2 green peppers, chopped
3 carrots, chopped
3 stalks celery, chopped
1 package mushrooms, sliced
Cooked leftover barley or rice (you could substitute potatoes too)
Cooked leftover chicken

For sauce:
6 tablespoons butter
6 tablespoons flour
3/4 cup heavy cream
1 1/4 cups milk
2 cups chicken broth
Tabasco

2 pie crusts
1 egg, beaten

Saute the veggies in olive oil until they begin to soften. Add leftover barley or rice to heat through. Stir in the chicken to heat through. Season with salt and pepper, and whatever fresh herbs you may have. (I used parsley, basil, and a little oregano.)

For the sauce, combine the flour and melted butter in a saucepan over medium heat. Whisk together. Slowly add the chicken broth, and then the cream and milk. Continue whisking over medium heat until it boils. At this point it will be visibly thicker, like a cream sauce. Remove from the heat, stir in a few drops of Tabasco, and combine with the chicken and veggie mixture.

Pour into two casserole dishes. Place a rolled-out pie crust on top of each. Slice into the pie crust to create vents, and brush each with the beaten egg.

Bake at 400 for 25-30 minutes, or until the crusts are nicely browned.

Summer veggie burgers

1/4 cup olive oil
1 small red onion, halved
2 cloves garlic
1 minced jalapeno
1 medium zucchini, grated
2 cups fresh corn kernels
3/4 cup cornmeal
Flour

Puree the onion, garlic, and jalapeno until almost smooth. Add to a hot pan with the olive oil and salt and pepper. Add the grated zucchini with 1/2 cup corn. Puree the remaining corn and let the machine run until it becomes a thick paste. Cook the zucchini mixture until the vegetables release their water and it starts to evaporate, 5 minutes. Add the corn paste and cornmeal. Remove from the heat, cover, and let rest 10 minutes.

If the mixture is wet, add a little flour. Form 4-6 patties and let rest for a few minutes. Cook in the same pan with olive oil, 5 minutes on each side, until nicely browned.

You can also add 1/2 cup grated cheddar, mozzarella, or parmesan with the cornmeal for a richer burger.

Zucchini and polenta casserole

Any summer squash will do. I used green and yellow zucchini, and doubled the recipe.

1/2 tablespoon each olive oil and butter
1 small onion, minced
2 small green peppers, chopped
2 large garlic cloves, minced
2 medium-to-large zucchini, chopped
1/2 cup cornmeal
1/4 cup all-purpose flour
1/4 cup parmesan
1 teaspoon each fresh thyme, salt and pepper
1 cup milk
2 eggs

Saute the onion and peppers in the olive oil and butter until partially softened; add the garlic and cook for another two minutes. Add the zucchini and cook 4-5 minutes.

Mix the cornmeal, flour, parmesan, thyme, salt and pepper in a bowl. In a separate bowl, whisk together the milk and eggs; whisk into the cornmeal mix. Add the cooked veggies to the batter and stir together.

Pour into a buttered casserole dish and bake at 350 until firm, 30 minutes or so. Serve hot or at room temperature.

Zucchini risotto

With this dish, I managed to use up a bunch of random squash and zucchini ends (from work) and the last of the arborio rice.

You can use this recipe as a guideline. This is a standard risotto, with grated zucchini/squash (1 large, or a few small). About halfway through the cooking process, add the grated squash. It will cook quickly, and adopt a really nice melty texture. Add parmesan and the juice of a lemon at the end, and season with salt and pepper.

Fresh dill or basil would be a really nice addition, too.

Ratatouille

I've made ratatouille salad before, and ratatouille pizza, but here comes the real thing!

Some ex-co-workers of my husband's are leaving town, headed for a new job, and they graciously donated their last garden haul to us. Several nice zucchini, a bag of onions, a few pantry odds and ends. Combined with the eggplant currently in my fridge (bought on sale) and the jar of home-canned tomatoes from my mom,  all these things will make a really nice ratatouille.

I'm using this recipe from Smitten Kitchen, sans red pepper, since I don't have one. I'll probably serve it over rice, maybe quinoa.

Zucchini-tomato verrines

A verrine is a salad in a glass--essentially a vegetable parfait. This recipe is from Food & Wine, reprinted below. It's a really delicious way to eat zucchini and tomatoes.

2 tablespoons pine nuts
4 medium tomatoes-peeled, seeded and finely diced
1/2 cup finely diced zucchini
1 garlic clove, minced
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
Pinch of ground cumin
1 tablespoon finely chopped basil, plus small basil leaves for garnish
1 tablespoon finely chopped dill
1 tablespoon finely chopped chives
Salt and freshly ground pepper
1/2 cup mascarpone cheese, at room temperature
2 large eggs, separated
1/3 cup finely grated Parmigiano-Reggiano cheese (about 1 ounce)
3 very thin slices of prosciutto, cut in half

In a small skillet, toast the pine nuts over moderately low heat until golden, about 4 minutes. In a bowl, toss the tomatoes, zucchini, garlic, olive oil, lemon juice, cumin and chopped herbs. Season with salt and pepper. Spoon the salad into 6 small glasses or jars.

In a medium bowl, mix the mascarpone with the 2 egg yolks and grated parmigiano cheese. In another bowl, beat the egg whites with a pinch of salt until soft peaks form. Using a rubber spatula, fold the beaten whites into the mascarpone until no streaks remain. Season with salt and pepper. Spoon the mascarpone cream into each glass over the zucchini salad. Cover each glass with plastic wrap and refrigerate for at least 4 hours.

Meanwhile, in a large nonstick skillet, cook the slices of prosciutto over moderately low heat, turning once, until browned and just crisp, about 5 minutes. Transfer the prosciutto to a paper towel-lined plate.

Sprinkle the pine nuts over the mascarpone cream, top each verrine with a prosciutto crisp and a few basil leaves and serve.

Grilled squash salad

Summer squash doesn't have to just be sauteed. It can be eaten raw, grilled, or roasted in duck fat. (Yum.)

I made a salad that was a combination of a little bit of raw zucchini combined with grilled zucchini and yellow squash. (Sliced very thin lengthwise, grilled, and then roughly chopped.) I also grilled and chopped a couple of leeks, and added those. I mixed the warm veggies with a splash of olive oil and apple cider vinegar, salt and pepper, and fresh tarragon and dill.

This makes a great accompaniment to grilled meats. And for dessert, you can have grilled peaches!

Pasta with butternut squash, sage and pine nuts

Reprinted from thekitchn.com:

1 medium butternut squash
1 small sweet onion, peeled and diced
3 cloves garlic, minced
Olive oil
Salt and pepper
1/2 cup fresh sage leaves
1 pound farfalle pasta
3/4 cup pine nuts, toasted
4 ounces high quality Parmesan, shredded or shaved (about a cup total)

Heat the oven to 375°. Cut the butternut squash in half and scoop out the strings and seeds in the middle cavity. Flip the squash halves upside down and peel them. (Note: The raw squash rind can irritate your hands. If they start to itch or tingle, wear gloves.) Cut the squash into 1-inch cubes. Toss with the onion, garlic, a drizzle of olive oil and salt and pepper. Mince about half of the fresh sage leaves and also toss with the squash.

Spread the squash mixture in a thin layer on a large baking sheet and roast for about 40 minutes or until the squash is soft.

Heat salted pasta water to boiling and cook the farfalle until al dente. Drain and set aside. As the squash finishes roasting, heat about two tablespoons of olive oil in a large high-sided sauté pan. The oil is ready when it pops and sputters. (Don't let it start smoking.) Drop in the rest of the sage leaves and fry for about a minute, or until they begin to just shrivel up.

Remove with a slotted spoon and salt lightly. Crush with the back of a spoon.

Add half the pasta to the pan, along with half the roasted squash mixture. Crumble in half the sage. Cook, stirring frequently, for five minutes or until the pasta is heated through and getting crispy on some of the edges. Add the pine nuts and cook for another minute. Stir in half the cheese and serve.

(Repeat the last step with the rest of the ingredients. We split it into two because none of our pans are big enough to accommodate the entire recipe. It's very important that you not crowd the pan too much - you want the pasta to really pan-fry, not just steam up.)

Zucchini and jalapeno breakfast casserole

Another quick, easy and flavorful dish! Adapted from this recipe for zucchini and green chile breakfast casserole.

1 medium or 3 small zucchini, sliced
1/2 green bell pepper, diced
1-2 teaspoons olive oil for sauteing zucchini and chiles
1 teaspoon each chili powder and cayenne
salt and fresh ground black pepper to taste
1/4 cup jalapeno pesto
10 eggs, beaten well
1 tablespoon cream
2 cups grated sharp cheddar cheese
1/2 cup chopped fresh cilantro

Preheat oven to 375 F. Spray 7X11 inch or 8X8 inch casserole pan with nonstick spray or olive oil.

Put olive oil into nonstick saute pan and saute zucchini and green pepper over medium heat for 3-4 minutes, with seasonings and salt and pepper. Then add jalapeno pesto and saute another 1-2 minutes.

Layer zucchini mixture, cilantro and cheese into casserole dish. Beat eggs with cream or milk and pour over other ingredients. Use a fork to gently stir so that zucchini and cheese is evenly distributed in the egg mixture.

Bake at 375 for 20-25 minutes, or until mixture is set and top is nicely browned.

Zucchini and ricotta tart with potato crust

After a snowstorm last week, it's 65 degrees now. I'm hoping that was the last gasp of (our admittedly non- ) winter, and that spring is here. I'm ready for some spring vegetables!

Found some zucchini on sale, so I made this in anticipation of spring.

2 tablespoons olive oil
1 large potato, grated
2 zucchini, sliced
1 1/2 cups ricotta cheese
3/4 cup heavy cream
1 egg plus 1 egg yolk
Italian seasoning

Coat a pie pan with 1 tablespoon olive oil. Squeeze the excess water out of the grated potato, and press into the pie pan to form a thin crust. Bake at 400 until crispy, 30 - 40 minutes. Lower oven temperature to 375.
Meanwhile, saute the zucchini in 1 tablespoon olive oil until just soft. Add Italian seasoning, salt and pepper to taste. Mix together the ricotta, cream and eggs; add the zucchini and combine. Pour into the prepared crust and bake at 375 until set but still slightly jiggly in the middle, 20 - 30 minutes. Remove and let cool. Serve warm or at room temperature.

Butternut squash curry

This is a great four-ingredient curry; five if you count the olive oil.

1 big butternut squash, peeled, seeded, and diced into a small dice
1 can coconut milk
1 tablespoon minced garlic
2 tablespoons curry powder

Heat a couple tablespoons of a neutral oil, like grapeseed or corn (instead of olive oil) in a big pan with a tight-fitting lid over medium heat, and add the garlic and curry. When the garlic starts to color, add the squash and coconut milk. Bring to a boil, cover, and simmer over low until the squash is tender, about 15 minutes. Uncover, raise the heat to medium-high, and let the liquid reduce down, stirring occasionally, 5 to 10 minutes. When it's thick and saucy, salt and pepper to taste, and serve with cilantro and rice.