When I received my acorn squash from Healthy Harvest, I had to figure out what to do with them. Here are a few easy recipes:
Preheat the oven to 400 degrees.
Line a baking sheet with parchment paper.
Carefully trip each end of the squash so that it's flat. Then cut the Acorn squash in half, across its center.
Scoop the seeds and fibers out of the middle, so each half is a small bowl that can stand on its own.
Set the squash halves on the prepared baking sheet. Use ~ 1.5 teaspoons of softened butter to smear the edges. (Because I didn't read the directions first, I mixed all the ingredients together, and that worked fine as well.
Mix 2 Tbsp maple syrup, 2 Tbsp chopped pecans and a sprinkling of powdered ginger.
Roast them at 400 degrees when nicely browned and very tender when tested with a fork. It takes about an hour for a small to medium squash. Do not undercook. About every 20-30 minutes, spoon the liquid that collects in the 'bowl' over the edges of the squash. If the nuts appear to be burning, consider covering with aluminum foil.
Other alternatives: coat with butter and sprinkle with brown sugar.
Coat with butter then add 2 Tbsp OJ mixed with 1 Tsp honey, 1 tsp minced fresh ginger, and a big pinch of curry powder.
This is a collection of some of my favorite recipes that prove that nutritious foods can be delicious! I love to experiment with and create new recipes. Here are some that are tried and true. Let me know what you think! If you have a better version, I'm game!
Sunday, April 9, 2017
Apple Matzah Kugel
Thanks to Shula's friend for this one. It's a delicious non-dairy sweet kugel that can be eaten warm or cold. It can be eaten with dinner or as a snack with tea. You decide! One recipe fits in a 9x9 casserole and can easily feed 9.
Ingredients:
4 matzahs
3 eggs, well-beaten
1/2 tsp salt
1/4 cup sugar
3 Tbsp melted margarine or butter
1 tsp cinnamon
1/2 cup chopped walnuts
2 large apples, pared and sliced thin (e.g. Fuji)
1/2 cup golden raisins
Cinnamon sugar optional (I mix one part cinnamon with five parts sugar and save for oatmeal, etc)
Extra margarine or butter to dot the top
Directions:
1) Preheat oven to 350 degrees.
2) Break matzah into pieces and soak in water until soft. Drain without squeezing.
3) In a separate bowl, beat eggs with salt, sugar and melted margarine and cinnamon. Add to matzah mixture.
4) Stir in chopped notes, apples and raisins. Pour into greased baking dish. I like to lightly sprinkle top with cinnamon sugar. Dot additional margarine or butter. .
5) Bake about 35-45 minutes, or until lightly browned
Ingredients:
4 matzahs
3 eggs, well-beaten
1/2 tsp salt
1/4 cup sugar
3 Tbsp melted margarine or butter
1 tsp cinnamon
1/2 cup chopped walnuts
2 large apples, pared and sliced thin (e.g. Fuji)
1/2 cup golden raisins
Cinnamon sugar optional (I mix one part cinnamon with five parts sugar and save for oatmeal, etc)
Extra margarine or butter to dot the top
Directions:
1) Preheat oven to 350 degrees.
2) Break matzah into pieces and soak in water until soft. Drain without squeezing.
3) In a separate bowl, beat eggs with salt, sugar and melted margarine and cinnamon. Add to matzah mixture.
4) Stir in chopped notes, apples and raisins. Pour into greased baking dish. I like to lightly sprinkle top with cinnamon sugar. Dot additional margarine or butter. .
5) Bake about 35-45 minutes, or until lightly browned
Persian Matzah Balls
This is a Passover-friendly version of gondi, the Persian Jewish soup dumpling made from chickpea flour and ground chicken. What makes these matzo balls unique are the seasonings: cardamom, turmeric, and lime. Pair this soup with the Sabzi Khordan edible herbs platter and you’ve got a classic Iranian Shabbat meal.
YIELD Serves 8
ACTIVE TIME30 minutes TOTAL TIME3 1/2 hours
Ingredients:
1/2 medium onion, coarsely chopped
4 garlic cloves, crushed
4 large eggs
2 tablespoons olive oil or chicken schmaltz
1/4 cup club soda
2 teaspoons finely grated lime zest (from about 2 limes)
1 1/3 cups matzo meal
1 1/2 teaspoons ground cardamom
1 teaspoon ground turmeric
1/4 teaspoon freshly ground black pepper
3 1/2 teaspoons kosher salt, divided, plus more
8 cups low-sodium chicken broth
2 large carrots, peeled, thinly sliced
1 bunch cilantro leaves with tender stems
2 limes, cut into wedges
Directions:
1) Purée onion and garlic in a food processor. Transfer to a large bowl and whisk in eggs, oil, club soda, and lime zest.
2) Stir in matzo meal, cardamom, turmeric, pepper, and 2 tsp. salt. Cover with plastic wrap and chill at least 2 hours and up to 24 hours.
3) To cook the matzoh balls later that day or the next, combine broth and 1 1/2 tsp. salt in a large pot. Cover and bring to a simmer over medium heat.
4) Meanwhile, set bowl of matzo ball dough next to a bowl of water and a rimmed baking sheet. Coat your hands with water and roll scant 2 Tbsp. dough into a ball; place on sheet. Repeat with remaining dough; you should have about 16 balls.
5) Bring broth to a rapid simmer. Gently drop in matzo balls, one at a time, then cover with a tight-fitting lid. Return to a rapid simmer, then reduce heat, bring to a gentle simmer, and cook matzo balls, without uncovering, until the centers are cooked through, 35–45 minutes.
6) Add carrots and cook until just tender, 1–2 minutes. Remove from heat and season with salt if necessary. Divide matzo balls and broth among bowls, top with cilantro, and serve lime wedges alongside.
Do Ahead
Matzo balls can be cooked 2 days ahead. Transfer matzo balls and broth to separate resealable containers and chill. Gently reheat matzo balls in broth before serving.
YIELD Serves 8
ACTIVE TIME30 minutes TOTAL TIME3 1/2 hours
Ingredients:
1/2 medium onion, coarsely chopped
4 garlic cloves, crushed
4 large eggs
2 tablespoons olive oil or chicken schmaltz
1/4 cup club soda
2 teaspoons finely grated lime zest (from about 2 limes)
1 1/3 cups matzo meal
1 1/2 teaspoons ground cardamom
1 teaspoon ground turmeric
1/4 teaspoon freshly ground black pepper
3 1/2 teaspoons kosher salt, divided, plus more
8 cups low-sodium chicken broth
2 large carrots, peeled, thinly sliced
1 bunch cilantro leaves with tender stems
2 limes, cut into wedges
Directions:
1) Purée onion and garlic in a food processor. Transfer to a large bowl and whisk in eggs, oil, club soda, and lime zest.
2) Stir in matzo meal, cardamom, turmeric, pepper, and 2 tsp. salt. Cover with plastic wrap and chill at least 2 hours and up to 24 hours.
3) To cook the matzoh balls later that day or the next, combine broth and 1 1/2 tsp. salt in a large pot. Cover and bring to a simmer over medium heat.
4) Meanwhile, set bowl of matzo ball dough next to a bowl of water and a rimmed baking sheet. Coat your hands with water and roll scant 2 Tbsp. dough into a ball; place on sheet. Repeat with remaining dough; you should have about 16 balls.
5) Bring broth to a rapid simmer. Gently drop in matzo balls, one at a time, then cover with a tight-fitting lid. Return to a rapid simmer, then reduce heat, bring to a gentle simmer, and cook matzo balls, without uncovering, until the centers are cooked through, 35–45 minutes.
6) Add carrots and cook until just tender, 1–2 minutes. Remove from heat and season with salt if necessary. Divide matzo balls and broth among bowls, top with cilantro, and serve lime wedges alongside.
Do Ahead
Matzo balls can be cooked 2 days ahead. Transfer matzo balls and broth to separate resealable containers and chill. Gently reheat matzo balls in broth before serving.
Saturday, April 1, 2017
Beet Salad with Carrot, Quinoa and Spinach
Colorful Beet Salad with Carrot, Quinoa & Spinach
4.9 from 39 reviews
Author: Cookie and Kate Recipe type: Salad
Prep time: 30 mins Cook time: 15 mins Total time: 45 mins
Serves: 2 to 4 salads
Reset with this healthy beet salad recipe featuring superfoods like carrot, quinoa, spinach, edamame and avocado. It's as colorful as it is nutritious! Recipe yields two meal-sized salads or four side salads. If you plan on having leftovers, store the greens separately from the other prepared ingredients and toss just before serving.
INGREDIENTS
Salad
½ cup uncooked quinoa, rinsed
1 cup frozen organic edamame
⅓ cup slivered almonds or pepitas (green pumpkin seeds)
1 medium raw beet, peeled
1 medium-to-large carrot (or 1 additional medium beet), peeled
2 cups packed baby spinach or arugula, roughly chopped
1 avocado, cubed
Vinaigrette
3 tablespoons apple cider vinegar
2 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon chopped fresh mint or cilantro
2 tablespoons honey or maple syrup or agave nectar
½ to 1 teaspoon Dijon mustard, to taste
¼ teaspoon salt
Freshly ground black pepper, to taste
INSTRUCTIONS
To cook the quinoa: First, rinse the quinoa in a fine mesh colander under running water for a minute or two. In a medium-sized pot, combine the rinsed quinoa and 1 cup water. Bring the mixture to a gentle boil, then cover the pot, reduce heat to a simmer and cook for 15 minutes. Remove the quinoa from heat and let it rest, still covered, for 5 minutes. Uncover the pot, drain off any excess water and fluff the quinoa with a fork. Set it aside to cool.
To cook the edamame: Bring a pot of water to boil, then add the frozen edamame and cook just until the beans are warmed through, about 5 minutes. Drain and set aside.
To toast the almonds or pepitas: In a small skillet over medium heat, toast the almonds or pepitas, stirring frequently, until they are fragrant and starting to turn golden on the edges, about 5 minutes. Transfer to a large serving bowl to cool.
To prepare the beet(s) and/or carrot: First of all, feel free to just chop them as finely as possible using a sharp chef's knife OR grate them on a box grater. If you have a spiralizer, you can spiralize them using blade C, then chop the ribbons into small pieces using a sharp chef's knife. If you have a mandoline and julienne peeler (this is a pain), use the mandoline to julienne the beet and use a julienne peeler to julienne the carrot, then chop the ribbons into small pieces using a sharp chef's knife.
To prepare the vinaigrette: Whisk together all of the ingredients until emulsified.
To assemble the salad: In your large serving bowl, combine the toasted almonds/pepitas, cooked edamame, prepared beet(s) and/or carrot, roughly chopped spinach/arugula (see note above about leftovers), cubed avocado and cooked quinoa.
Finally, drizzle dressing over the mixture (you might not need all of it) and gently toss to combine. You'll end up with a pink salad if you toss it really well! Season to taste with salt (up to an additional ¼ teaspoon) and black pepper. Serve.
NOTES
Recipe adapted from Inspiralized: Turn Vegetables into Healthy, Creative, Satisfying Meals by Ali Maffucci.
MAKE IT VEGAN: Opt for maple syrup or agave nectar instead of honey.
MAKE IT NUT FREE: Opt for pepitas instead of almonds.
4.9 from 39 reviews
Author: Cookie and Kate Recipe type: Salad
Prep time: 30 mins Cook time: 15 mins Total time: 45 mins
Serves: 2 to 4 salads
Reset with this healthy beet salad recipe featuring superfoods like carrot, quinoa, spinach, edamame and avocado. It's as colorful as it is nutritious! Recipe yields two meal-sized salads or four side salads. If you plan on having leftovers, store the greens separately from the other prepared ingredients and toss just before serving.
INGREDIENTS
Salad
½ cup uncooked quinoa, rinsed
1 cup frozen organic edamame
⅓ cup slivered almonds or pepitas (green pumpkin seeds)
1 medium raw beet, peeled
1 medium-to-large carrot (or 1 additional medium beet), peeled
2 cups packed baby spinach or arugula, roughly chopped
1 avocado, cubed
Vinaigrette
3 tablespoons apple cider vinegar
2 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon chopped fresh mint or cilantro
2 tablespoons honey or maple syrup or agave nectar
½ to 1 teaspoon Dijon mustard, to taste
¼ teaspoon salt
Freshly ground black pepper, to taste
INSTRUCTIONS
To cook the quinoa: First, rinse the quinoa in a fine mesh colander under running water for a minute or two. In a medium-sized pot, combine the rinsed quinoa and 1 cup water. Bring the mixture to a gentle boil, then cover the pot, reduce heat to a simmer and cook for 15 minutes. Remove the quinoa from heat and let it rest, still covered, for 5 minutes. Uncover the pot, drain off any excess water and fluff the quinoa with a fork. Set it aside to cool.
To cook the edamame: Bring a pot of water to boil, then add the frozen edamame and cook just until the beans are warmed through, about 5 minutes. Drain and set aside.
To toast the almonds or pepitas: In a small skillet over medium heat, toast the almonds or pepitas, stirring frequently, until they are fragrant and starting to turn golden on the edges, about 5 minutes. Transfer to a large serving bowl to cool.
To prepare the beet(s) and/or carrot: First of all, feel free to just chop them as finely as possible using a sharp chef's knife OR grate them on a box grater. If you have a spiralizer, you can spiralize them using blade C, then chop the ribbons into small pieces using a sharp chef's knife. If you have a mandoline and julienne peeler (this is a pain), use the mandoline to julienne the beet and use a julienne peeler to julienne the carrot, then chop the ribbons into small pieces using a sharp chef's knife.
To prepare the vinaigrette: Whisk together all of the ingredients until emulsified.
To assemble the salad: In your large serving bowl, combine the toasted almonds/pepitas, cooked edamame, prepared beet(s) and/or carrot, roughly chopped spinach/arugula (see note above about leftovers), cubed avocado and cooked quinoa.
Finally, drizzle dressing over the mixture (you might not need all of it) and gently toss to combine. You'll end up with a pink salad if you toss it really well! Season to taste with salt (up to an additional ¼ teaspoon) and black pepper. Serve.
NOTES
Recipe adapted from Inspiralized: Turn Vegetables into Healthy, Creative, Satisfying Meals by Ali Maffucci.
MAKE IT VEGAN: Opt for maple syrup or agave nectar instead of honey.
MAKE IT NUT FREE: Opt for pepitas instead of almonds.
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