Recipes for October 2009

(From the week of 10/27/09)

Gluten-Free, Dairy-Free Squash Carrot Soup with Crispy Kale
Recipe From: Anna Sobaski
Makes 6-8 Servings

1 bunch kale, washed, patted dry, stems removed, leaves chopped into large pieces
5-7 tablespoons olive oil, divided
Kosher salt
1 small yellow onion, diced
3 large garlic cloves, smashed and minced
¼ teaspoon dried thyme or 3 sprigs fresh thyme, stems discarded, leaves minced
2 bay leaves
1 Granny Smith apple, peeled, cored, diced
Dash salt and pepper
2 pounds butternut squash, peeled, seeded and chopped
1 pound carrots, cleaned and chopped
4 cups gluten-free chicken broth
1½-2 cups water
1½ teaspoons apple cider vinegar


1) Preheat oven to 375 degrees. Line a large cookie sheet with parchment paper.

2) Place chopped kale on prepared cookie sheet. Drizzle with 2 to 3 tablespoons olive oil and lightly sprinkle with kosher salt. Gently toss kale so that it’s evenly coated with oil and salt and then spread it over the cookie sheet. Bake in preheated oven for 10 minutes. Toss and bake for an additional 5 to 8 minutes or until slightly golden and crispy. Keep an eye on it; kale can overcook quickly once it becomes crispy. Remove from oven and set aside.

3) Place 3 tablespoons olive oil in a stockpot over medium heat. Add onions and sauté until translucent,  about 5 to 8 minutes. Add garlic and sauté for approximately 2 minutes. Add thyme, bay leaves, diced apple, salt and pepper and sauté 2 to 3 minutes. Add squash and carrots and continue to sauté another 2 minutes. Stir in chicken broth and 1½ cups water. Reduce heat to a low simmer and let cook 25 to 30 minutes or until carrots and squash are tender.

4) Remove soup from heat. Puree soup with a hand-held blender or in small batches in a blender. (Be careful when handling hot liquids in a blender.) If soup is too thick, thin to desired consistency with additional water or stock. Add apple cider vinegar. Check seasoning and adjust salt and vinegar, to taste. Return soup to saucepan and reheat on low heat, if necessary. Serve soup hot, topped with crispy kale.

(From the week of 10/20/09)

Brown Rice Stir-Fry with Flavored Tofu and Vegetables
Recipe From: Body and Soul Magazine January/February 2006
Makes 4 Servings

2 tablespoons olive oil
3 cloves garlic, minced
1 piece (3 inches) fresh ginger, peeled and finely chopped
1 medium red bell pepper, cut into 1-inch chunks
1 medium yellow bell pepper, cut into 1-inch chunks
3 cups cooked brown rice
3 tablespoons reduced-sodium soy sauce
1 teaspoon toasted sesame oil
Coarse salt and pepper to taste
3 scallions, halved lengthwise and thinly sliced
8 ounces baked, flavored tofu, cut into 1-inch cubes

In a large skillet or wok, heat the olive oil over medium-high heat. Add garlic and ginger; stir-fry until fragrant, about 30 seconds.

Add tofu; stir-fry until golden brown, about 2 minutes. Add red and yellow peppers; cook, stirring,until peppers are crisp-tender, about 3 minutes.

Add rice and soy sauce; cook, stirring occasionally, until rice is heated through, about 3 minutes. Stir in sesame oil. Season with salt and pepper; garnish with scallions. Serve hot.

(From the week of 10/13/09)

Lamb and Squash Tagine
Recipe From:  Body + Soul November 2008
Serves 4


1 pound boneless lamb shoulder, trimmed of excess fat and cut into 1-inch cubes
2 tablespoons all-purpose flour
Coarse salt and ground pepper
1 medium onion, coarsely chopped
2 garlic cloves, chopped
2 tablespoons tomato paste
2 cinnamon sticks
2 pounds butternut squash, peeled, seeded, and cut into 1-inch chunks
1/2 cup pitted dried plums (prunes)
1/2 cup fresh cilantro leaves
1 cup whole-wheat couscous, prepared according to package instructions


1) Preheat oven to 350 degrees. In a large bowl, toss lamb with flour; season with salt and pepper. In a Dutch oven or other large, heavy-bottomed saucepan (at least 5 quarts), heat oil over medium-high. In two batches, cook lamb until browned on all sides, about 5 minutes per batch; transfer to a plate.

2) Reduce heat to medium, add onion, garlic, and tomato paste to pot; season with salt and pepper. Cook,stirring frequently, until onion has softened, 3 to 5 minutes. Add cinnamon sticks, 4 cups water, and reserved lamb (with any juices that have accumulated); bring to a boil.

3) Cover pot and transfer to oven; cook until lamb is just tender, about 1 1/2 hours. Add squash, return to oven, and cook until squash is tender, about 30 minutes more. Remove cinnamon sticks, stir in dried plums, and season with salt and pepper. Serve with cilantro and couscous.

(From the week of 10/06/09)

Mashed Maple Squash
Recipe From:  Eating Well March/April 2007
Makes 2 Servings

1 acorn squash, (1 1/4 pounds), halved and seeded
2 tablespoons pure maple syrup
1 teaspoon butter
1/4 teaspoon ground cinnamon
1/4 teaspoon salt

Preheat oven to 400°F. Coat a 9-by-13-inch baking pan with cooking spray.

Place squash halves cut-side down in the prepared pan. Bake until soft, about 50 minutes. Let cool for 10 minutes.

Scrape the soft squash flesh into a medium bowl. Stir in syrup, butter, cinnamon and salt with a fork, mashing the squash until somewhat smooth.

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