Recipes

12/01/2020

This year was a good year for squash. I have lots of squash. Some grew in my garden, and some was given to me by loving family and friends. I enjoy being creative in the kitchen and always look for ways to add healing herbs to a recipe. While trying to decide what to do this some of this squash, I threw a few things together to come up with this tasty new recipe.

Delicata Squash

1 winter squash: delicata, carnival, or acorn

Ingredients:
1-2 Tbls olive oil
1 small onion, chopped
1/2 stalk celery, chopped or minced
Dash (or more to taste) each of cinnamon, thyme, rosemary, sage
1/3 inch fresh ginger, smashed & minced
1 clove garlic, smashed & minced
1/3 cup broken pecans
1/3 cup of fresh or frozen cranberries cut in half
1 cup cooked rice
1-2 Tbls maple syrup
¼ cup water
2 Tbls vegan cream cheese

Directions:

Pre-heat the oven to 350°
Cut the squash in half length-wise (stem end to flower end)
Scoop out the seeds. Discard the seeds in the compost.
Wash the squash
Place cut side down in a baking pan with enough water to cover the bottom of the pan.
Bake until you can push a fork through the skin of the squash.
Remove from the oven. Turn the squash cut side up.

While the squash is baking:
• In a frying pan, sauté the onion and celery until the onion is translucent.
• Stir, then add the garlic, ginger, spices, nut, and cranberries.
• Cook until the spices are fragrant. 1 to 2 minutes.
• Stir and add the rice, ¼ cup of water and maple syrup
• Cook until heated through
• Add the cream cheese and stir until melted in.

Put the rice mixture into the squash cavity, mounding as needed to get it all in.
Bake for 10-20 minutes, until hot through and the top begins to brown.

Remove from the oven, allow to cool for 5 minutes
Enjoy!

11/17/2020

Cold and flu season is here!
Try this healing soup recipe.

“Get Better” Soup

Make when someone has a cold or flu

Ingredients

1 TBS Olive Oil
1 small Onion, diced
2 cloves Garlic, smashed and minced
1 inch of fresh ginger root, smashed and minced
2 tsp Thyme
2 tsp Oregano
1 tsp Rosemary
1 tsp Basil
1 Bay Leaf
2 Tbls of flour
2 tsp Bouillon granules (or soup base concentrate).
1 16 oz bag of frozen mixed Vegetables (carrots, beans, peas, corn)
2 –3 qts Water
Directions
Heat the olive oil in a large pot, sauté the onion until it is soft and translucent.
Add in the garlic, ginger, and herbs and cook until fragrant (1-2 minutes).
Stir in the flour, then add 1 quart of water all at once. Stir well.
Cook and stir until it is hot.
Add the bouillon or soup base, stir until dissolved.
Add the mixed vegetables and the remaining water.
Bring to boil, then reduce heat and simmer for 1-2 hours.
Alternately, you can add:
1/2 cup of cooked black beans (or other beans of your choice).
1/2 cup of chopped mushrooms– sauté with the onions
6 ounces of pasta or noodles—add 10 minutes before serving (or according to the cooking time in the direction on the pasta package).
Or for a non-vegan version: 2 cups of cubed cooked chicken.

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