Monday, January 30, 2012

Roasted Butternut Squash Dinner

While visiting my parents, my mom and I got a little creative in the kitchen.  We found this recipe in a magazine, but weren't in the mood for soup.  So we tweaked the recipe and vegetables in their roasted form.  We served it over some buckwheat, with a large green salad and called it good.  Actually, we called it great.  When I make this for my little family, I will add some chickpeas and I will sprinkle some toasted coconut on top.

This is such a great way to eat butternut squash.  And I bet acorn squash would be just as good.  You could also use this as a unique vegetable side dish.

Anyway, here's what we did.

Roasted Butternut Squash Dinner
Serves 4-6
  • 1 medium butternut squash - 3-4 lbs.  Peeled and cut into bite sized chunks
  • 1 large yellow onion, cut into chunks
  • 3 Macintosh apples.  Peeled and cored and chunked.
  • 1 can chickpeas, rinsed and drained (please tell me how this turns out if you try it!)
  • 3 T EVOO
  • Salt and pepper to taste
  • 1/2 t curry powder
  • 1 cup coconut, lightly toasted
  • 4 cups cooked brown rice, bulgar, quinoa, or any hearty whole grain
-- In a large bowl, combine the chunks of squash, onion, and apples with the oil.  Stir until well coated.
-- Spread evenly on coated (with parchment paper) jelly roll pans or large cookie sheets and sprinkle with salt, pepper, and curry powder.
-- Roast for 35-45 minutes at 425 until the vegetables are soft.  Stir in the middle and add in the chickpeas at this point (I discovered that roasting them the entire time made them crunchy, which I didn't like.)
-- Meanwhile, cook your grain so it's ready when you need it, and lightly toast your coconut in a large skillet.
-- When the roasting is finished, let cool for a few minutes before laying it on top the bed of whole grains.
-- Sprinkle the coconut on top and enjoy!

Wednesday, January 18, 2012

Moroccan Stew

Hello everyone!  I'm still on vacation, but my mom and I made this for dinner last night and it was so good I just had to share it with you!  It takes a little longer than most of the recipes on here, but it's mostly simmering time, so it's not too bad.  And you can do it all in the crock-pot of you want, so that's an added bonus if you have a busy day coming up and want a wonderfully filling and yummy meal awaiting you.

This is a tad on the spicy side for little ones.  Or maybe just my bigger little one.  The littlest guy didn't bat an eye at the spice (he has his daddy's taste buds apparently), but use your own judgement.  It was just enough kick for me, the spice-wimp I am.

We served this over bulgar, but you could do any whole grain: couscous, brown rice, or quinoa, even!

Moroccan Stew
Serves 6-8
  • 2 T EVOO
  • 1 large onion - chopped
  • 3 cloves garlic - pressed
  • 1 1/2 t turmeric
  • 2 t cumin seed
  • 2 t coarsely ground black pepper
  • 1/4-1/2 t crushed red pepper flakes (to taste)
  • 1 (14 oz) can diced tomatoes - undrained
  • 6 cups vegetable broth
  • 2 cups cooked garbanzo beans (or one can, rinsed and drained)
  • 4-6 cups sweet potatoes - peeled and cut into 1 inch cubes
  • 1 cup raisins
  • 1/2 lb green beans - cut into 2 inch pieces
  • 2 cups zucchini, cut into 1 inch chunks
  • 1 lb eggplant, skin left on, coarsely chopped
--Heat EVOO in large pot, add onion and saute until transparent. About 5 minutes.
-- Add garlic and spices.  Saute another 5 minutes.
-- Add can of tomatoes and vegetable broth.  Bring to a boil, reduce heat, cover and simmer 30 minutes.
-- Add remaining ingredients and bring to a boil.  Reduce heat, cover, and simmer for about an hour until the vegetable are soft. (Nuke them a  little speed up the process if you need to)

-- Serve over cooked bulgar, couscous, rice, or quinoa. 

CROCKPOT:  Saute in pot, but then transfer to your crockpot and just dump everything in.  Cook on high for 3 hours, or low for 5 or 6.

Wednesday, January 4, 2012


I know I haven't been posting as much as usual due to the holidays.  I'm sorry.  And I wish I were getting on to let you all know that I'll resume posting today.  But I'm not.

I'm going on vacation, so in another 3 weeks (or so), I'll be back to posting regularly.

Until then, have a wonderful January (I know I will!).  Peruse what I have on the blog already.  Utilize the recipe index. And most of all, don't forget me!