While Butternut Squash is Abundant…try this delicious chili recipe
Scrumptious Butternut Squash (or Sweet Potato) and Black Bean Chili
Print recipe
| Serves | 8 1-cup |
| Prep time | 25 minutes |
| Cook time | 35 minutes |
| Total time | 1 hour |
| Dietary | Vegetarian |
| Meal type | Side Dish, Soup, Starter |
| Misc | Pre-preparable, Serve Hot |
| Website | Adapted from Taste of Home |
You can use butternut squash or sweet potatoes for this vegetarian-friendly chili recipe. Add extra cayenne pepper to increase the heat as desired. Serve with whole grain bread, or homemade cornbread to make a great meal for the cool Fall and Winter days.
Ingredients
- 1 medium sized butternut squash, or 3 large sweet potatoes, peeled and cut into 1/2 inch cubes
- 1 Large onion, chopped
- 1 tablespoon olive oil
- 2 tablespoons chili powder
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne powder (add more for extra heat)
- 2 (15 oz) cans black beans, rinsed and drained
- 1 (28 oz) can diced tomatoes, with juice
- 1/4 cup brewed coffee
- 2 tablespoons honey or maple syrup
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup reduced fat shredded cheese (optional)
Directions
| Step 1 | |
| In a large nonstick pot coated with cooking spray, saute butternut squash (or sweet potatoes) and onion in oil until almost tender. Add chili powder, garlic, cumin and cayenne, and cook about 1 minute. Stir in beans, tomatoes, coffee, maple syrup (or honey), salt and pepper. | |
| Step 2 | |
| Bring to a boil. Reduce heat and cover. Let simmer for 30-35 minutes or until butternut squash is tender. Serve with a sprinkle of shredded cheese if desired. | |
Super Sneaky Brownies- Delicious and Nutritious!
Super Sneaky Brownies
| Prep time | 20 minutes |
| Cook time | 40 minutes |
| Total time | 1 hour |
| Dietary | Vegetarian |
| Meal type | Dessert |
| From book | Deceptively Delicious |
Ingredients
- 3oz semi or bittersweet chocolate
- 1/2 cup carrots (pureed)
- 1/2 cup spinach (pureed)
- 1/2 cup brown sugar
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons soft margarine spread
- 2 teaspoons pure vanilla extract
- 2 egg whites
- 3/4 cups oat flour or all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Note
Eat your chocolate and (veggies) too!
Directions
| Step 1 | |
| Preheat oven to 350F. Spray 8x8-inch baking pan. | |
| Step 2 | |
| Melt chocolate in double boiler over low heat. | |
| Step 3 | |
| In a large bowl, combine melted chocolate, spinach and carrot purees, sugar, cocoa powder, margarine, and vanilla. Whisk for 1-2 minutes, until smooth and creamy. | |
| Step 4 | |
| Whisk in egg whites. | |
| Step 5 | |
| Using a wooden spoon, stir in flour, baking powder, and salt. | |
| Step 6 | |
| Pour batter into pan and bake for 35-40 minutes. Let cool before cutting. | |
Caramelized Onion and Cauliflower Soup
Caramelized Cauliflower and Onion Soup
| Serves | 4 |
| Prep time | 15 minutes |
| Cook time | 30 minutes |
| Total time | 45 minutes |
| Dietary | Diabetic, Gluten Free, Vegan, Vegetarian |
| Meal type | Side Dish, Soup |
| Misc | Serve Hot |
| By author | Rachael Ray |
Nutritional Information per serving:
Calories 120; Fat 4g (Sat 0.5g); Carbohydrates 18g; Sodium 240 mg; Protein 6g; Cholesterol 0mg; Fiber 6g
Food groups per serving:
2 vegetable, ½ meat, 1 fat
Carb choice: 1
Ingredients
- 3 tablespoons extra virgin olive oil, plus additional for drizzling
- 1 Large onion (roughly chopped)
- 1 Large head of cauliflower (chopped into small bits)
- 2 ribs celery
- 3 cloves garlic (chopped or grated)
- 5 sprigs fresh thyme (leaves removed and roughly chopped)
- salt
- black pepper
- 6 cups Pacific Brand low sodium chicken broth (or vegetable broth)
- 1 fresh bay leaf
Directions
| Step 1 | |
| Place a large soup pot over medium-high heat with the EVOO. Once the EVOO is hot, add the onion and cook until it begins to caramelize. Add the cauliflower and celery and cook, stirring frequently, for 8-10 minutes, until the veggies are nice and brown. Add the garlic, thyme, and some salt and freshly ground black pepper and continue to cook for 2-3 minutes. Add about 1 cup of the chicken stock and scrape up any brown bits on the bottom of the pot. Remove the pot from the heat and, working in batches, transfer to a food processor. Puree until completely smooth, adding a little splash of stock to moisten the mixture if necessary. Once the cauliflower is nice and smooth, transfer the puree back to the soup pot and add enough chicken stock to achieve a thick soup consistency, anywhere from 3-5 cups. Turn the heat back to medium-high, add the bay leaf and bring up to a bubble. Simmer for 5-10 minutes. | |
Roasted Carrot and Quinoa Salad
- On October 04, 2012
- By Lindsay
- In Appetizers, Entrees, Gluten-Free, Quick and Easy, Recipes, Salad/Vegetables, Sides, Vegetarian
0
Roasted Carrot and Quinoa Salad
| Serves | 8 |
| Prep time | 30 minutes |
| Cook time | 1 hour |
| Total time | 1 hour, 30 minutes |
| Dietary | Vegan, Vegetarian |
| Meal type | Salad, Side Dish |
| Misc | Gourmet, Pre-preparable, Serve Cold |
| From magazine | Food and Wine |
Absolutely delicious! Red quinoa works great, but any quinoa works.
Ingredients
- 2 teaspoons sweet paprika
- 1 teaspoon ground tumeric
- 1 teaspoon ground ginger
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground cardamom
- salt
- pepper
- 4 Large carrots (thinly sliced)
- 1 Small red onion (thinly sliced)
- 4 tablespoons extra virgin olive oil
- 1/2 cup walnuts
- 1 cup quinoa (red)
- 2 cups water
- 2 tablespoons lemon juice
- 5oz mixed salad greens
- 1/2 teaspoon lemon zest (finely grated)
- 1 teaspoon Dijon mustard
- 1/2 cup dried cranberries
- 2 tablespoons flat leaf parsley (chopped)
Directions
| Step 1 | |
| Preheat oven to 400F. Mix spices and about 1 tsp each salt and black pepper in a small bowl. In a seperate bowl, toss carrots and onions with 1 Tb oil. Add 1 Tb spice mixture, tossing to coat. Spread on baking sheet and roast for 20-25 minutes until tender. Stir once or twice. | |
| Step 2 | |
| While vegetables are roasting, spread walnuts on pie plate and bake for about 7 minutes, until golden. Coarsely chop when cooled. | |
| Step 3 | |
| In medium saucepan, combine quinoa with 2 tsp spice mix and water and boil. Cover and simmer over low heat until water is absorbed and quinoa is tender (about 17 minutes). Uncover and fluff using fork. Cool slightly. | |
| Step 4 | |
| In large bowl, whisk 1 Tb oil with 1 Tb lemon juice and season with salt and pepper. Add salad greens, tossing to coat. Spread greens on a plate. In same bowl, whisk remaining oil with remaining lemon juice, lemon zest, mustard, and 1 tsp of spice mix. Add quinoa, walnuts, cranberries, parsley, and roasted vegetables, tossing well. Spoon quinoa mix over greens and enjoy! | |