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For the Love of Fall

October 26, 2016

Let's cut right to the chase:

 

Fall. Cucurbits. Beans. Herbs. Period.

 

Two recipes to follow...

 

But first,


keep dry beans handy in your cuboard,
and visit any neighborhood farm stand to buy a dozen squash for a greatly reduced price!

 

Thank you local farmers!!!

 

 

 

Step 1: At least one day in advance, rehydrate and cook one pound of beans (I use black-eyed peas in these recipes) and roast three winter squash (I use spaghetti squash, buttercup, and mexican hat).

 

To rehydrate the beans (peas): first rinse under water, then let beans soak in a pot of water (water to equal twice the volume of the beans) for 24 hours (or at least 12 hours).  Rinse again, add fresh water, and cook: bring to a boil, then simmer for 20-30 minutes, or until the beans are tender. Once beans are cooked, if you have left over cook water, reserve this for use in the following recipes and/or to make a soup stock!

 

To cook the squash: cut in half lenght-wise (from stem to bottom), scoop out the seeds (if you want to roast the seeds, place those on a small baking sheet and bake at the same time as the squash), then place the squash, insides down, a baking dish/ casserole dish; add about 1/4" water to the baking dish.  Place in oven and bake for 30-40 minutes.

 

The beans and squash will keep, cooked, in the refrigerator for severals days.  So you can cook these well in advance of making the following recipes, if you want!

 

 

Spaghetti Squash and Black-Eyed Pea Pasta

 

Ingredients

 

The Spaghetti:

 

1 smallish spaghetti squash, cooked and scooped from the skin

2 fat cloves garlic, minced or sliced

cooking oil (I use pure olive oil)

about 2 cups cooked black-eyed peas

2 Tbsp dry basil

2 Tbsp dry parsley

1 Tbsp nutritional yeast (an excellent non-dairy topping that tastes like parmesan!)

sea salt and black pepper to taste

1 splash white balsamic vinegar

 

The Sauce:

 

1/4 red onion, sliced or diced

1 Tbsp cooking oil (I use pur olive oli)

1 fat clove garlic, minced

1 15-ounce can crushed tomates (or use your own fresh stewing tomatoes)

1 tsp crushed red pepper

1 Tbsp dry basil

1 dash dry marjoram

1 tsp cinnamon

 

What To Do:

 

1. In large pot, combine combine all Spaghetti ingredients over low heat.  Stir to combine completely.  Remove from heat.

 

2. Make the sauce: in a sauce pan over low-medium heat, heat the oil.  Add the onion and cook for two minutes.  Add all other ingredients, bring to a simmer, then simmer for 10-15 minutes, stirring occasionally.

 

3.  Serve one heaping scoop of spaghetti in a bowl and top with a generous portion of sauce.

 

 

Squash Soup feat. Buttercup and Mexican Hat

 

Ingredients

 

1/2 buttercup squash, cooked, leave skin on! 

1/2 mexican hat squash, cooked and scooped from the skin

1/2 red onion, sliced

1 local seasonal apple (I'm not sure what variety I used...it was from a tree in a friend's yard...it was tart with a very mild sweetness), cored and sliced

1 Tbsp cooking oil (I use pure olive oil)

8 ounces full-fat coconut milk (I buy a 15-ounce can, and reserve the rest in a jar in the fridge for later)

1/2 cup water, or the reserved cooking water from the black-eyed peas

1 generous tsp cinnamon

1 tsp cumin

sea salt and black pepper to taste

 

Optional: 2 cups cooked black-eyed peas for roasting and topping your soup

 

Directions

 

Pre-step 1: If you want to top your soup with crispy black-eyed peas, heat the oven or toaster oven to 375 degrees F.  Place peas on a baking sheet, toss with a light drizzle of pure olive oil and 5 cracks of sea salt.  Toast in oven while you do the rest.  Remove from oven when soup is ready!

 

1. In a saute pan over low-medium heat, add the oil and warm.  Then add the onion, cooking for two minutes.  Add the apple, cinnamon, cumin, and a generous splash of water.  Cook until apple and onion are soft, adding water as needed to keep the onion and apple from drying out.  Add a bit of salt and pepper as desired.

 

2.  Once onion and apple are cooked, add the squash and coconut milk.  Stir briefly to combine.  Remove from heat.

 

3.  In a blender, place 1/4 cup water then 1/2 of the squash mixture.  Blend to a thick, creamy consistency.  Pour out of blender into clean soup pot.  Repeat with the other half of the ingredients.  Then place blended soup over low heat, stirring occasionally to heat through.

 

4.  Serve in bowls topped with crispy black-eyed peas!

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