Cutting Butternut Squash

This website provides the best instructions on how to create diced butternut squash. It was actually pretty quick and easy - no longer an intimidating ingredient!

http://kitchen-parade-veggieventure.blogspot.com/2009/11/how-to-cut-butternut-squash.html

1. Cut off both ends.

2. Cut in half - neck vs. bulb.

3. Peel with peeler/knife.

4. Cut neck into rounds/medallions and then dice.

5. Cut bulb in half, scoop out seeds and stringy parts, and then dice.

Et voila!

Butternut Squash Chili with Kale

http://cleananddelicious.com/2008/01/06/butternut_squash_chili_w_kale/

Ingredients

1 large onion, chopped
4 cloves of garlic, chopped
2 bell peppers (1 red & 1 green), chopped
½-1 jalapeno, diced
4 cups of butternut squash cut into 1-inch chunks
3-15oz cans of beans, rinsed and drained (I used black, pinto, and kidney beans)
1 bunch of cilantro, chopped
1 tbsp of curry powder
2 tbsp of chili powder
1 tbsp of cumin
1 15 oz can of diced tomatoes
4 cups of veggie broth
1 bunch of kale, stemmed and chopped
2 tsp of olive oil
Salt and pepper to taste
Makes 10 cups.

Directions

Heat olive oil in a large pot over medium heat. Once heated, stir in onions, jalapeno and garlic along with a pinch of salt. Allow to cook for about two minutes or so.

Stir in bell peppers and cook another two minutes. Add squash, curry, chili powder, and cumin and give everything a good stir.

Add beans, tomatoes, and broth. Turn heat to high and bring everything to a boil. Once boiling, reduce to a simmer and cook until the butternut squash is tender, about 10-15 minutes.

Add kale to the pot and cover for about 5 minutes or until it wilts down. Give everything one last stir… taste it… does it need anything else?? If not finish it with some chopped cilantro and enjoy!!

Nutritional Analysis

Calories: 301; Total Fat: 2.9g; Saturated Fat: 0.7g; Cholesterol: 0mg; Sodium: 390mg; Carbohydrate: 57g; Dietary Fiber: 12.1g; Sugars: 5.4g; Protein: 15.7g

Butternut Squash Chili with Kale

http://cleananddelicious.com/2008/01/06/butternut_squash_chili_w_kale/

Ingredients

1 large onion, chopped
4 cloves of garlic, chopped
2 bell peppers (1 red & 1 green), chopped
½-1 jalapeno, diced
4 cups of butternut squash cut into 1-inch chunks
3-15oz cans of beans, rinsed and drained (I used black, pinto, and kidney beans)
1 bunch of cilantro, chopped
1 tbsp of curry powder
2 tbsp of chili powder
1 tbsp of cumin
1 15 oz can of diced tomatoes
4 cups of veggie broth
1 bunch of kale, stemmed and chopped
2 tsp of olive oil
Salt and pepper to taste
Makes 10 cups.

Directions

Heat olive oil in a large pot over medium heat. Once heated, stir in onions, jalapeno and garlic along with a pinch of salt. Allow to cook for about two minutes or so.

Stir in bell peppers and cook another two minutes. Add squash, curry, chili powder, and cumin and give everything a good stir.

Add beans, tomatoes, and broth. Turn heat to high and bring everything to a boil. Once boiling, reduce to a simmer and cook until the butternut squash is tender, about 10-15 minutes.

Add kale to the pot and cover for about 5 minutes or until it wilts down. Give everything one last stir… taste it… does it need anything else?? If not finish it with some chopped cilantro and enjoy!!

Nutritional Analysis

Calories: 301; Total Fat: 2.9g; Saturated Fat: 0.7g; Cholesterol: 0mg; Sodium: 390mg; Carbohydrate: 57g; Dietary Fiber: 12.1g; Sugars: 5.4g; Protein: 15.7g

Butternut Squash Chili with Kale

http://cleananddelicious.com/2008/01/06/butternut_squash_chili_w_kale/

Ingredients

1 large onion, chopped
4 cloves of garlic, chopped
2 bell peppers (1 red & 1 green), chopped
½-1 jalapeno, diced
4 cups of butternut squash cut into 1-inch chunks
3-15oz cans of beans, rinsed and drained (I used black, pinto, and kidney beans)
1 bunch of cilantro, chopped
1 tbsp of curry powder
2 tbsp of chili powder
1 tbsp of cumin
1 15 oz can of diced tomatoes
4 cups of veggie broth
1 bunch of kale, stemmed and chopped
2 tsp of olive oil
Salt and pepper to taste
Makes 10 cups.

Directions

Heat olive oil in a large pot over medium heat. Once heated, stir in onions, jalapeno and garlic along with a pinch of salt. Allow to cook for about two minutes or so.

Stir in bell peppers and cook another two minutes. Add squash, curry, chili powder, and cumin and give everything a good stir.

Add beans, tomatoes, and broth. Turn heat to high and bring everything to a boil. Once boiling, reduce to a simmer and cook until the butternut squash is tender, about 10-15 minutes.

Add kale to the pot and cover for about 5 minutes or until it wilts down. Give everything one last stir… taste it… does it need anything else?? If not finish it with some chopped cilantro and enjoy!!

Nutritional Analysis

Calories: 301; Total Fat: 2.9g; Saturated Fat: 0.7g; Cholesterol: 0mg; Sodium: 390mg; Carbohydrate: 57g; Dietary Fiber: 12.1g; Sugars: 5.4g; Protein: 15.7g

Braised Carrots and Fennel

http://www.foodnetwork.com/recipes/rachael-ray/braised-carrots-and-fennel-recipe/index.html

Ingredients

• 6 large carrots, peeled
• 2 large bulbs fennel
• 1 large onion
• 1 teaspoon sugar
• Salt
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons chopped dill
• 3 tablespoons chopped chives

Directions

Slice the carrots 1/2-inch thick on an angle.

Quarter the fennel bulbs lengthwise, cut into bulb to remove core and thinly slice, or roughly chop. Reserve 1/4 cup chopped fennel fronds.

Halve and slice the onion. Fill a skillet with 1/4-inch water. Add vegetables then sprinkle with sugar and salt and drizzle with 2 tablespoons extra-virgin olive oil. Simmer covered 20 minutes, and uncovered for 5 minutes and adjust salt. Toss vegetables with fennel fronds, dill and chives.

Curried Acorn Squash Recipe

http://homecooking.about.com/od/vegetablerecipes/r/blv70.htm

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Ingredients:

2-1/2 pounds acorn squash

1 medium red onion, chopped

1-1/2 Tablespoons corn or safflower oil

1 teaspoon black mustard seeds

1-1/2 teaspoon minced garlic

1-1/2 teaspoons ground cumin

1 teaspoon ground coriander seeds

1/2 teaspoon turmeric

1 teaspoon salt

1 Tablespoon packed light brown sugar

2 cups water

3 Tablespoons unsweetened dessicated coconut

Preparation:

Peel and seed acorn squash and cut into 1-1/2 inch pieces. Heat a 4 quart heavy kettle over moderately low heat until hot. Cook onion in oil, stirring, until just softened. Add mustard seeds and cook over moderate heat, stirring, until they begin to pop, about 20 seconds.

Add garlic, cumin, coriander seeds, turmeric, salt, and brown sugar and cook, stirring, 30 seconds. Add squash, stirring to coat with seasoning, and add water.

Boil mixture over moderately high heat, stirring frequently, 10 minutes. Add coconut and salt to taste and cook, stirring, until squash is just tender and liquid is evaporated, about 5 minutes.

Yield: 4 servings

Recipe Source: Cooking Secrets of the C.I.A. (Chronicle Books)

Cold Sesame Noodles with Shredded Chicken

http://chinese.food.com/recipe/cold-sesame-noodles-with-shredded-chicken-164139

Ingredients (8 servings):

1/4 cup toasted sesame seeds

1/4 cup creamy peanut butter (Jif recommended)

2 medium garlic cloves, minced

fresh ginger, grated or minced (about 1 tbsp, I use the minced ginger that comes in a jar)

5 tablespoons soy sauce

2 tablespoons rice vinegar

1 teaspoon hot sauce (like Tabasco)

2 tablespoons light brown sugar

hot water

1 1/2 lbs boneless skinless chicken breasts

2 tablespoons salt, divided

1 lb fresh Chinese noodles or 1 lb spaghetti

2 tablespoons sesame oil

4 scallions or 4 green onions, sliced thin on diagonal

1 medium carrot, peeled and grated on large holes of box grater (about 2/3 cup) (optional)

1/2 cucumber, sliced on box grater and chopped into matchstick-sized pieces (optional)

crushed red pepper flakes (optional)

Directions:

1

First, make the shredded chicken. (As noted above, you can do this the day before and just take the shredded chicken out of the refrigerator before you begin the final preparations.) Boil 4 qts. of water with one tablespoon of salt. When the water reaches a boil, add the chicken and cook for about 20-25 minutes.

2

Pour out the water and allow the chicken to cool on a cutting board or in a bowl.

3

If you are unable to find toasted sesame seeds, toast the sesame seeds in a medium skillet over medium heat, stirring frequently, until golden and fragrant, about 10 minutes. Reserve 1 tablespoon sesame seeds in a small bowl.

4

In a blender or small food processor, puree the remaining 3 tablespoons sesame seeds, peanut butter, garlic, ginger, soy sauce, vinegar, hot sauce, and sugar until smooth, about 30 seconds. With the machine running, add hot water 1 tablespoon at a time until the sauce has the consistency of heavy cream, about 5 tablespoons; set the mixture aside (it can be left in the blender jar or food processor workbowl). If you wish, add the crushed red pepper for a little zing. (Start with 1/8 of a teaspoon and go from there.).

5

Bring 5 quarts water and the other tablespoon of salt to a boil in a stockpot over high heat. While you wait for the water to boil, you can shred your chicken.

6

Using 2 forks, shred the chicken into small, bite-sized pieces and set aside.

7

Add the noodles to the boiling water and cook them according to the directions on the package (about 4 minutes for fresh and 10 minutes for dried pasta).

8

Drain the noodles, return them to the pot, then rinse them again with cold running tap water until they are cool to the touch; drain them again.

9

In a large bowl, toss the noodles with the sesame oil until evenly coated. Add the shredded chicken, scallions, carrot, and sauce; toss to combine. Divide among individual bowls, sprinkle each bowl with a portion of reserved sesame seeds, and cucumber decoration and serve.

Cold Sesame Noodles with Shredded Chicken

http://chinese.food.com/recipe/cold-sesame-noodles-with-shredded-chicken-164139

Ingredients - 8 servings

• 1/4 cup toasted sesame seeds
• 1/4 cup creamy peanut butter (Jif recommended)
• 2 medium garlic cloves, minced
• fresh ginger, grated or minced (about 1 tbsp, I use the minced ginger that comes in a jar)
• 5 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 teaspoon hot sauce (like Tabasco)
• 2 tablespoons light brown sugar
• hot water
• 1 1/2 lbs boneless skinless chicken breasts
• 2 tablespoons salt, divided
• 1 lb fresh Chinese noodles or 1 lb spaghetti
• 2 tablespoons sesame oil
• 4 scallions or 4 green onions, sliced thin on diagonal
• 1 medium carrot, peeled and grated on large holes of box grater (about 2/3 cup) (optional)
• 1/2 cucumber, sliced on box grater and chopped into matchstick-sized pieces (optional)
• crushed red pepper flakes (optional)

Directions:

1. 1
   First, make the shredded chicken. (As noted above, you can do this the day before and just take the shredded chicken out of the refrigerator before you begin the final preparations.) Boil 4 qts. of water with one tablespoon of salt. When the water reaches a boil, add the chicken and cook for about 20-25 minutes.
2. 2
   Pour out the water and allow the chicken to cool on a cutting board or in a bowl.
3. 3
   If you are unable to find toasted sesame seeds, toast the sesame seeds in a medium skillet over medium heat, stirring frequently, until golden and fragrant, about 10 minutes. Reserve 1 tablespoon sesame seeds in a small bowl.
4. 4
   In a blender or small food processor, puree the remaining 3 tablespoons sesame seeds, peanut butter, garlic, ginger, soy sauce, vinegar, hot sauce, and sugar until smooth, about 30 seconds. With the machine running, add hot water 1 tablespoon at a time until the sauce has the consistency of heavy cream, about 5 tablespoons; set the mixture aside (it can be left in the blender jar or food processor workbowl). If you wish, add the crushed red pepper for a little zing. (Start with 1/8 of a teaspoon and go from there.).
5. 5
   Bring 5 quarts water and the other tablespoon of salt to a boil in a stockpot over high heat. While you wait for the water to boil, you can shred your chicken.
6. 6
   Using 2 forks, shred the chicken into small, bite-sized pieces and set aside.
7. 7
   Add the noodles to the boiling water and cook them according to the directions on the package (about 4 minutes for fresh and 10 minutes for dried pasta).
8. 8
   Drain the noodles, return them to the pot, then rinse them again with cold running tap water until they are cool to the touch; drain them again.
9. 9
   In a large bowl, toss the noodles with the sesame oil until evenly coated. Add the shredded chicken, scallions, carrot, and sauce; toss to combine. Divide among individual bowls, sprinkle each bowl with a portion of reserved sesame seeds, and cucumber decoration and serve.

Read more: http://chinese.food.com/recipe/cold-sesame-noodles-with-shredded-chicken-164139#ixzz1ZhDyaktF