Cauliflower, Acorn Squash & Apples

This is a very simple fall recipe. It's a perfect addition to roasted chicken or even great veggies to bring to Thanksgiving dinner. The flavors meld together beautifully; the squash is sweet, the cauliflower is earthy, and the apples are slightly tart. Together they taste wonderful!

INGREDIENTS:
1 head cauliflower
1 acorn squash
1 or 2 fuji apples
olive oil
salt
1 sprig of fresh rosemary

1. Preheat oven to 375. Rinse the cauliflower and cut into bite size pieces. Wash the acorn squash with soap and water; rinse well. Slice it in half and scoop out the seeds; either throw them out or set the seeds aside to roast. (You will have to look that one up. I haven't ventured there yet.) So with the squash; cut each half lengthwise into wedges. Either with a peeler or a knife, cut off the green skin. Then cut the wedges into bite sized pieces. Cut the apple(s) into bite sized pieces as well.









2. Place cauliflower, acorn squash and apples into a 9x13 baking dish. Cover generously with olive oil, sprinkle with salt. With a a pair of kitchen scissors, cut the rosemary, not the stem, and let it fall into the 9x13 dish. With a spoon, give everything a good stir. Bake at 375 for 35-40 minutes or until vegetables are tender.

Vegetarian Stuffed Acorn Squash

It's October. Tis the season for squash-based meals and sides! Here's one I adapted from Martha Stewart's website.

INGREDIENTS:
1 acorn squash
1 cup quinoa, cooked according to the package
1/4 cup feta
chopped nuts; walnuts, pistachios, what ever kinds you like
1 TBSP lemon juice (fresh or bottled)
olive oil

Place squash face down to bake

salt

1. Preheat oven to 400. Wash acorn squash and slice in half; scrape the insides out. Coat the inside with olive oil and sprinkle with salt. Place face down on a baking sheet for 20 minutes or until a fork easily goes in to the yellow flesh.

2.  While the squash is cooking, in a medium size bowl combine cooked quinoa, feta, nuts, lemon juice and a sprinkle of salt. Mix well.

3. After the 20 minutes are up, test the squash to make sure a fork easily slides into the yellow flesh. Spoon the quinoa mixture into the squash and serve hot. (You can eat everything except for the green skin.)

Salsa Verde Chicken

INGREDIENTS:
1 package chicken breasts
1/2 jar salsa verde (from Trader Joe's cause it's only $2 and delicious)
Shredded cheese, like monterey jack
1 can black bean slightly drained, but NOT rinsed (optional)

1. Preheat oven to 350. In a 9x13 pan place chicken. Pour half (or the whole thing if you want) a jar of salsa verde over the chicken. Bake in the oven for 20 minutes. Pull the dish out and add the (optional) black beans and cheese. Bake 10 more minutes. Serve with corn on the cob and rice.

NOTE: Salsa verde is a tad bit spicy. My kids don't like spicy stuff so I set aside a piece of chicken for them and pan fry it with a sauce they do like.

White Chicken Chili

Salsa verde is the key ingredient to this quick, delicious, and easy meal. You can be a sucker and buy it at a traditional food store for like $4.50. Or you can stop by your local Trader Joe's and pick up 2 jars for $4. (I'm saying to buy 2 because you'll want more to make another recipe I have here, or to make this one again.)

INGREDIENTS:
1 package chicken breasts
1 jar of salsa verde
6 cups chicken broth
2 cans great northern beans, drained and rinsed

OPTIONAL TOPPINGS:
Sour cream
Avocado
Shredded cheese
Green onions or scallions
Crumbled tortilla chips

1. Put all of your main ingredients, chicken, salsa verde, chicken broth and beans, in the crock pot. Cook on low for 6-8 hours. Just before serving take two forks and shred the chicken, either in the crock pot or on a cutting board - your preference. Serve with optional toppings and the best corn muffins ever.

Quinoa and Tomato Summer Salad

INGREDIENTS:

1 cup cooked quinoa
2-3 large handful cherry tomatoes, quartered
1/3 cup feta cheese
2 scallions or green onions, diced
1 avocado, cubed

DRESSING:
1/4 cup extra virgin olive oil
1 TBSP lemon juice
3 big dashes of Mediterranean spiced sea salt (pictured right)


1. In a large serving bowl combine all ingredients for the salad. To make the dressing add olive oil, lemon juice and spices to a small tupperware container and shake well. Pour all over salad, stir and serve room temperature.
Serves about 4 people as a side dish.
You could also serve it over a bed of field greens or spinach for a delicious lunch. That would probably serve about 2.

Vegetarian Sweet Potato Chili

We had guests over for dinner earlier this week. I had committed to chili because it's quick, easy and relatively inexpensive. Of course I began Pinteresting chili ideas because I was sick of my old chili recipe. I stumbled upon a vegetarian sweet potato chili. I made two kinds of chili for our guests just incase the vegetarian one wasn't very good.
Well this sweet potato chili was AMAZING!!! Even my husband commented that it was, "really good." The guests like it too. It's my new favorite chili recipe. It's very traditional in the sense of chili with beans and corn, only it's a bit on the sweeter side. Give it a try this winter. I think you'll be pleasantly surprised. Your heart will thank you too!

 INGREDIENTS:
1/2 of a red onion, diced
2, 28 oz cans diced tomatoes, don't drain
1 can black beans, rinsed
1 can dark red kidney beans, rinsed
1 can corn, drained
2 medium sweet potatoes, chopped into about 1/2 pieces
1/2 of a 6oz can tomato paste (you can freeze the left over paste and use it for later; see this blog)
2-3 large garlic cloves, pressed or finely chopped
1/2 tsp ground cumin
1/4 tsp chili powder
1 tsp sea salt (or table salt)
1 tsp sugar (this helps to counteract all the acidity from the tomatoes)
2 tsp unsweetened cocoa powder (do not omit! This is the secret ingredient that will make it so good.)

OPTIONAL TOPPINGS: (don't forget to add these to your grocery list)
- shredded cheese
- sour cream
- cut up avocado

1. Throw it all in the crock pot or slow cooker. Stir it well to combine all ingredients. Cook on low for 8 hours or 4 hours on high, until sweet potatoes are soft. If you are around give it a stir to make sure the sweet potatoes are all getting cooked. If not, don't worry too much.