Ingredients:
1 large butternut squash, approximately 3-3 1/2 pounds
1/2 cup onion, chopped
1/2 cup bread crumbs
2 cups sharp cheddar cheese
2 T butter, softened
White or black pepper to taste
1/2 cup cream
Paprika to taste Read More
Butternut Squash and Onion Saute
Serves 6
Ingredients:
1 T olive oil
1 T butter
1 onion, chopped
Pinch of salt
3 garlic cloves
1 butternut squash, peeled, de-seeded, and cut into 1 inch cubes
A few twists of fresh cracked black pepper
1/3 cup walnuts
2 T parsley Read More
Creamy Butternut Squash and Chile Soup
Ingredients:
1 T olive oil
1 medium onion, chopped
Pinch salt
1 celery stalk with lots of leaves, chopped
2 lbs butternut squash, chopped
4 cups vegetable (or chicken) stock
1 t garlic
Pinch salt
1/4 t ground pepper
1/2 t cumin
1 t ancho chile powder
1/2 pint heavy cream
Topping: hot red chile flakes Read More
Napa Cabbage Slaw
Ingredients:
1 head Napa cabbage, chopped
1 daikon radish, sliced to 1 inch “fingers”
1 cup carrot, shredded or cut small
2 Serrano peppers, red preferred, sliced thinly
1/4 cup cilantro, chopped
Spicy Thai Salad Dressing Read More
Pinot Grigio Braised Leeks
Ingredients:
4 large leeks
3 T unsalted butter*
3 garlic cloves
1 t dried thyme
1/4 t white pepper
1 t sugar
1 bay leaf
1 cup Pinot Grigio or your favorite white wine
2 T parsley Read More
Shirazi Salad
Enjoy this colorfully and tasty salad with just about any meal.
Ingredients:
2 large tomatoes, diced
1 English cucumber (or 2 small cucumbers)
1/2 large red onion, diced (less if you are not an onion lover)
1 T lemon juice
1 T olive oil
1 T fresh mint leaves, chopped
1 T fresh cilantro leaves, chopped
A bit of fresh ground pepper Read More
Ginger Carrots and Onions
Ingredients:
1 bunch small carrots (approximately 1 pound), peeled, cut into two inch lengths, then halve the lengths horizontally so there is a flat surface on one side of each slice of carrot
1/2 sweet onion, sliced
2 T unsalted butter
1 T sugar
1/8 t ground ginger
1/4 t white pepper
Scant 1/4 cup water
1 T apple cider vinegar
1 T parsley, chopped Read More
Spaghetti Squash Mastery
Winter squash is a vegetable that some people avoid because they are not sure how to cook it. Others give it a pass because the squashes are so very hard, and they are afraid that it would be too difficult to cut. Let’s gain a little cookery confidence by improving our squash skills using the family meal friendly spaghetti squash.
After cooking, have some fun dragging the tines of a fork lengthwise through the squash to remove those long lovely and nutritious strands. Look at that beautiful mountain of squash!
Since you cooked it, you may as well serve it. The easiest way is to drizzle a bit of garlic and olive oil on top – or add a ladle of spaghetti sauce and a sprinkling of Parmesan cheese.
Below are eight different ways to cook spaghetti squash. Which one will be right for you? I usually use the whole squash in the oven method because my hands are arthritic and do not work well when I try to cut a hard squash in half. My slow cooker is not big enough for any but a smallish squash, but if it fits yours, it is such an easy method… or I could use the microwave method… Read More
The Moo Shu of Peace
Ingredients:
1/2 cup vegetable stock, low sodium
2 T plus 1 t soy sauce, low sodium (divided use)
2 T plus 1 t sesame oil (divided use)
1 T rice wine vinegar
1 T cornstarch
1 t honey
3 eggs
1 small red onion, thinly sliced
2 T fresh ginger, grated or finely minced (from a jar is fine)
1 1/2 cup shitake mushrooms, sliced into strips
1 T garlic, minced (from a jar is fine)
4 cups cabbage, thinly sliced, (about half a large head of cabbage)
2 cups snow peas, cut on the diagonal
2 cups carrots, shredded (a small bag of pre-shredded carrots is fine)
2-3 green onions, sliced
2 T neutral high heat wok oil (divided use)
1 jar Hoisin sauce
20 lettuce leaves, rinsed and patted dry
20 thin whole wheat flour tortillas or moo shu wrappers
Sriracha Sauce or Asian Chili Garlic Sauce
Wild and Brown Rice Stuffed Acorn Squash
Serves 4-6
Ingredients:
2 medium (or 3 small) acorn squashes, halved with seeds and fibers removed
2 1/2 cups vegetable stock
1 cup Wild and Brown Rice
1 1/4 T dried ground garlic
1 T dried basil
2 t dried ground rosemary
1/2 cup dried currants, cranberries, or raisins
1/3 cup (or more if you just love nuts) smashed walnuts
2 T unsalted butter
2 T dark brown sugar, packed (3 T unpacked)
1/4 t ground black pepper Read More
Mindful Palate 