Sunday, October 16, 2011

Curry Butternut Squash

Good date night dinner <3 Tom and I had this with some basmati rice (simmered with a cinnamon stick!) It takes a long time, but the crock pot does 90% of the work. By the way, squash cooks down like you wouldn't believe. It will look like a lot for 4 people at first, but it's not.

Serves 4

Ingredients:
-2 large butternut squash, cubed
-1/2 onion, chopped
-1 cup vegetable broth
-1/2 Tbsp. minced garlic
-1 Tbsp. green curry paste
-1 Tbps. curry powder
-1/2 Tbsp. cumin
-salt and pepper, to taste
-pinch of cinnamon


Directions:

1) Skin, seed, and cube the squash into bite-sized pieces. Place in a large crock pot with chopped onions.

2) In a sauce pan, combine the remaining ingredients and bring to a boil. Pour over the squash and onion.

3) Cook for 4 hours on high heat or 6 hours on low heat.

Monday, October 10, 2011

Apple Oat Muffins

Just trying to work through those two giant bags of apples. Today was the perfect rainy day to do so. Don't expect these muffins to be overly sweet. The only sugar is from fruit and honey, making it very earthy. I put some in cello bags with candy corn to give to some of my co-workers.

Makes 12 muffins

Ingredients:
1 ripe banana, mashed
-2 tsp. ginger
-1 tsp. cinnamon
-3 cups whole wheat flour
-2 tsp. baking powder
-1 tsp. baking soda
-pinch of salt
-2.5 cups water
-4 tart apples, diced

FOR TOPPING:
-1 cup rolled oats
-2 Tbsp. honey


Directions:

1) Preheat oven to 375 degrees.

2) Mash a banana in the bottom of a large bowl. Mix in ginger, cinnamon, flour, baking powder/soda, and salt.  Gradually add water. Mix in diced apple until the batter is thoroughly combined.

3) In a smaller bowl, mix together the oats and honey.

4) Prepare a muffin tin with nonstick spray. Fill up each well really full with the batter and top with oat and honey mixture.

5) Bake for 22-25 minutes.

Easy Lentil Stew

Tis the season for soup! This is an easy and hearty stew to make if you have some time. And, thankfully, the stove does 90% of the work. Or I'm sure it can be put into to a crock pot while you step out of the house.

Serves many


Ingredients:
-1/2 Tbsp. oil
-1/c up onion, diced
-2 Tbsp. Italian seasoning
-1 Tbsp. cumin
-salt and pepper, to taste
-1 cup vegetable stock
-4 cups water
-1 can diced tomatoes
-1 bag frozen peas
-1 lb. dried lentils


Directions:

1) Heat oil in a large soup pot. Cook the onion on medium-high until translucent, about 5 minutes.

2) Add vegetable stock, water, tomatoes, peas, lentils, and seasonings. Bring to a boil.

3) Reduce heat to low. Cover and simmer at least a couple hours (the more the merrier, though!)


Friday, October 7, 2011

Smokey Apple Chutney

My dad and I did our annual trip to the apple orchard this week!..so let the appleness begin :) I don't eat meat (except the occasional bite), but I'm sure this would be good on pork or chicken. It's also good on crusty bread and salads. By the way, the recipe makes a lot so be sure to share.

Serves several

Ingredients:
-1 cup apple cider
-1/2 cup white distilled vinegar
-3 Tbsp corn starch (dissolved in water)
-1/2 Tbsp. chili powder
-1 tsp. cumin
-salt and pepper, to taste
-dash of cinnamon
-8 tart apples, diced
-2 Vidalia onions, chopped


Directions:

1) Chop onions and dice apples (with the skin on). In a small bowl, dissolve corn starch in water. Set aside.

2) In the meantime, combine apple cider, vinegar, chili powder, cumin, salt/pepper, and cinnamon in a large soup pot. Add corn starch mixture. Bring to a boil.

3) Add the apples and onions to the pot and cook on high for about 5 minutes. Cover and simmer on low heat for at least 30 minutes. Serve warm or chilled.


Tuesday, October 4, 2011

Carrot Canoes

I couldn't get a great pic of these (crap camera!) so sorry about that. But really orange and fun nonetheless. I just can't get me enough sweet potatoes. YUM!

Makes 8 canoes

Ingredients:
-4 sweet potatoes, baked and cut lengthwise
-4 carrots, shredded
-1/2 cup nonfat sour cream
-1 Tbsp. cumin
-salt and pepper, to taste
-paprika (optional)


Directions:

1) Preheat oven to 400 degrees.

2) Prepare sweet potatoes by baking and cutting lengthwise (I use the microwave...shh).  Set aside.

3) Shred carrots into a large bowl. Add sour cream, cumin, salt and pepper. Scoop out the inside of the sweet potato boats. Combine with the carrot mixture.

4) Fill each boat and place in a baking pan lined with aluminum foil. Sprinkle with paprika if desired and bake for 20-25 minutes.