I've been all about the throw-it-together with whatever lurks in my fridge kind of meals these days.
I enjoyed this one for dinner, a few weeks back when the weather was a tad warmer:
Brown Rice, sauteed carrots, celery & radish, steamed kale and corn, and baked squash and leeks.
This meal took surprisingly little work, despite the fact that it included multiple dishes. A perhaps obvious tip, when making multiple dishes, is to start the longest cooking one first. Timing is everything, after all.
1. I baked a butternut squash in the oven for ~50 mins @400F.
My method for baking squashes is: Cut the squash in half, take out all the seeds & gunk, rub a bit of salt on the flesh, and place cut side down in a baking dish filled with about 1/2-1" of water. Bake at 400F for 30-40 mins. Then take out, dump out the remaining water, flip the squash over, and put it back in the oven for another 15 mins or so. So yummy!
2. Once the squash was in the oven, I rinsed the brown rice & got the pressure cooker going. Once up to full pressure (2 bars in my lovely dear kuhn rikon) I cooked it for 35 mins, then let it naturally release for 15 minutes. If you're new to cooking brown rice check out: brown rice dainty pig style version 1 (boiling) & version 2 (pressure cooking).
3. While the squash & rice were cooking, I washed some kale, and some corn on the cob. I cut up a carrot, celery stalk, and a few radishes.
4. After 20 minutes or so, I put a cut up leek (with a bit of sea salt and olive oil) in the oven for about 25-30 mins in a separate little dish.
5. When the squash was done, I turned the oven off, and kept it inside the oven until everything else was ready. I prepared 2 pots for the corn and kale.
6. When the pressure was down on the rice, I took the lid off and let it sit in the cooker for ~5 mins (this helps it from sticking!). While the rice was cooling, I put the corn into a few inches of boiling water (that i started while the rice pressure was coming down). Once the corn was done, about 4 minutes later, to save dishes I put the celery, carrots, and radish into the same water. I added a tiny bit of shoyu and let cook about 4-5 minutes, stirring. Meanwhile, I steamed the kale in a few cm of water.
6. Serve everything up & feast! Bonus: most of the veggies in my fridge got used!