Recipe of the Month

Roasted Winter Squash

If you have never roasted winter squash before, now is the time to try.  Roasting is incredibly easy and delicious, as the roasting brings out the natural sweet flavor of the squash.  Winter squash are high in fiber, antioxidants, omega-3 fats (in the form of alpha-linolenic acid) and Vitamins A and C, but some squash have higher levels of nutrients than others.  Fortunately the various squash most amenable to roasting are the ones highest in vitamins. These include butternut, black futsu, banana and kabocha squash.

Cut squash and  scoop out seeds. Peel the squash with a potato peeler or knife, cut into 1-inch cubes (more or less), toss in olive oil (2 teaspoons for one 2 pound cut up squash) place on a baking sheet or pan, roast in a 400 degree oven until golden brown and tender, 20-30 minutes.   Roast plain or try tossing with 1/2 teaspoon salt and a fresh or dried herb/spice of your choice.  I particularly like roasted squash with sage and no salt.  Other seasonings that work well include allspice, cinnamon, curry, fennel, marjoram, nutmeg, sage, thyme or tarragon.

For squash with very hard rinds, you may want to employ the use of a kitchen hammer to break open the skin prior to proceeding.  (If roasting acorn squash, there is no need to peel the skin.)

Enjoy!                                                                                                                                            Leslie Gecy

NEWS FROM THE RECIPE GROUP

Our newest instructional brochure is on cooking beans.  Stop by and pick one up.  Let us know if you have more questions on beans or if you would like to share your favorite bean recipe.  Beans are so nutritious and there is new research showing that the fiber in beans is actually more effective in reducing cholesterol than the same amount of fiber from other sources. We could all benefit from each other’s bean recipes.

Here is a quick bean tip: Like beans, but find they don’t like you as much?  To reduce intestinal gas, try the following:

1. Choose a less “combustible” bean.  Adzuki and lima beans produce the lowest amounts of gas. Red and black beans, while highest in antioxidants, tend to produce the highest amounts of gas. Garbanzos and great northern beans are in the middle.
2. Don’t cook the beans in the same water that you soak them in.
3. Cook the beans with kombu.

Leslie Gecy

New Recipe To Try!

Your  food co-op has begun to develop a set of cooking instructions and sample recipes for the bulk foods and some of the produce items.  We will also be developing a recipe of the month with an initial focus on quinoa and winter squash. The recipes have been either developed or used by co-op members, so they are tried and true.

Stop by the recipe stands in the bulk and produce sections for cooking instructions and sample recipes. If you haven’t cooked with an ingredient much it’s a great way to learn more about it and try it out. If you have any recommendations or recipes you’d like to see used, leave a note or comment for me with Carol, Vera or Theresa or email store@bakerfoodcoop.org.

The January recipe of the month is Quinoa Stuffed Acorn Squash.  It is a festive dish that works perfectly as its own meal, a side dish to share or a meat-free, gluten-free dish.  first.  When cooking with quinoa, remember to always rinse it.

~~Leslie Gecy

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Quinoa Stuffed Acorn Squash

Ingredients:
2 acorn squash
1 cup cooked quinoa
1 onion, diced
1 apple, diced
1 tsp dried sage (or 1 tablespoon fresh)

Directions:
Preheat oven to 375°.
Cut squash in halves and scoop out the seeds.  Place squash, cut side down in a baking pan, or  wrap in foil. Bake for 30 minutes or until the inside flesh is just fork tender.

While the squash bakes, saute the apple and onion on medium heat until soft and lightly browned (about 5-10 minutes).  Add the sage and cooked quinoa.

Fill cooked squash with quinoa mixture.  Bake uncovered an additional 10-15 minutes or until topping is browned.

Golden Squash Soup

3 cups hubbard squash, peeled and chopped

1 large onion, chopped

3 medium cloves garlic, chopped

1 Tbsp fresh ginger, chopped

1 tsp turmeric

1 tsp curry powder

2-3/4 cups vegetable broth

6 oz coconut milk

2 Tbsp fresh cilantro, chopped

Salt to taste

Directions:

1. Chop onion and garlic and let sit for 5-10 minutes

2. Peel and cut squash.

3. Heat 1 Tablespoon broth in medium soup pot.  Saute onions in broth over medium heat for about 5 minutes, stirring frequently, until translucent.

4. Add garlic and ginger; continue to sauté for another minute.   Add turmeric, curry powder and mix well.   Add squash, broth and mix. Bring to a boil on high heat.  Once it comes to a boil reduce heat to medium-low and simmer uncovered until squash is tender, about 10 minutes.

5. Place in blender and blend with coconut milk.  Make sure you blend in batches, filling blender only half full.   Start on low speed, so hot soup does not erupt and burn you.  Blend until smooth, about 1 minute.  Thin with a little broth if needed.  Season to taste with salt.  Reheat and add cilantro.

 

photo credit: ex.libris via photopin cc

Eighteen Delicious Kale Recipes

Try these delicious Kale recipes from EatingWell.com.
Kale is an undisputed superfood. A single serving (1 cup cooked) has 10 times the daily value of bone-healthy vitamin K. It also has 3 times the daily value of vitamin A and is high in lutein and zeaxanthin, which all help your vision. Plus, it’s pretty darn tasty.

Kale with Apples & Mustard
Arctic Char on a Bed of Kale
Salsa-Braised Kale
Green Smoothie
Kale & Potato Hash
Black-Eyed Peas with Pork & Greens
Kale, Sausage & Lentil Skillet Supper
Indian-Spiced Kale & Chickpeas
Basic Sauteed Kale
Grits & Greens Casserole
Ginger-Marinated Leg of Lamb with Israeli Couscous & Kale
Vegetarian Tortilla Soup
Southern Kale
Root Vegetable Stew with Herbed Dumplings
Green Soup with Yams & Sage
Pork, White Bean & Kale Soup
Kale Chips
Hearty Kale Salad