Posted (Lori) in News


from Weight Watchers It’s very simple and tasty.

Serves 4

1 spray cooking spray

1 garlic clove, minced

1 small uncooked onion,chopped

1 large tomatillo

1 small jalapeño pepper, cored, seeded and minced (do not touch seeds with bare hands)

14 1/2 oz canned tomatoes, diced, fire-roasted

2 cups cooked whole hominy, or a 15.5 oz can drained hominy

1 cup canned pinto beans, drained and rinsed

1 pound uncooked boneless skinless chicken breast, cut into bite-size pieces

1/4 tsp ground cumin

1/2 tsp dried oregano, crushed

1/4 tsp black pepper

1/4 tsp table salt

1 cup fat free chicken broth


Coat a large nonstick skillet with cooking spray. Add garlic, onion, tomatillo and jalapeno. Sauté for 5 minutes, stirring frequently.

Stir in canned tomatoes, hominy, beans, chicken, cumin, oregano, pepper, salt and broth.

Cover skillet and simmer until chicken is cooked through, about 20 minutes.



Adapted from Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi

Michelle writes, “While the vegetables undergo their transformation, you make a lemon-and-garlic spiked tahini sauce and cook some pine nuts in olive oil and salt until they get golden-brown. And then you layer everything together and serve it in one show-stopping stunner of a dish. The colors alone make you do a double-take. And then when you finally taste it, you’re done for.

If you think you might show more restraint, just talk to my husband who accidentally ate three quarters of it and forgot to ask if I wanted more. For the record, I would’ve done the same thing – it’s just that he got to it first.

I don’t normally insist on certain cookbooks beings a must-own in your library, but I really think you can’t go wrong with this book. The recipes are fantastic and straightforward, and while you might have to get a few “exotic” ingredients like tahini, za’atar, or date syrup, it’s well worth the investment. These ingredients will enable you to flavor your food differently, expand your palate, and make you a better cook. If you don’t have a Middle Eastern shop near you (I am, at the moment, very lucky in that department), there’s always Kalustyan’s which has all three of the above ingredients, and then some.

1 medium butternut squash (about 624 grams; 22 ounces) peeled and cut into 1×2 1/2 inch pieces

1 large red onion, cut into eighths

3 tablespoons plus 1 teaspoon olive oil, divided

1 1/4 teaspoons fine sea salt, divided plus additional to taste

Freshly ground black pepper

3 tablespoons tahini paste

1 tablespoon fresh lemon juice

1 small garlic clove, pounded into a paste

3 tablespoons (30 grams; about 1.2 ounces) pine nuts

1 tablespoon za’atar

1 tablespoon coarsely chopped fresh flat-leaf parsley

Flaky sea salt

1. Heat the oven to 475 degrees F with the rack positioned in the middle.

2. In a large mixing bowl, combine the squash and onion and 3 tablespoons of the olive oil, 1 teaspoon fine sea salt, and a few twists of the pepper grinder. Toss until the ingredients are combined. Spread the vegetables on a shallow baking sheet, leaving them enough “breathing” room and roast in the oven 25 to 35 minutes, or until the vegetables have taken on some color and are cooked through. You’ll want to see a little bit of charring, though not too much. Keep an eye out on the onion; you may need to pick it out earlier. Remove from the oven and set aside to cool.

3. While the vegetables are roasting, make the sauce. Place the tahini I a small bowl along with 2 tablespoons of water, lemon juice, garlic, and 1/4 teaspoon fine sea salt. Whisk until the sauce is the consistency of honey. You might need to add more water or tahini, depending.

4. Pour the remaining 1 teaspoon of oil into a small skillet and place over medium-low heat. Add the pine nuts along with 1/2 teaspoon of fine sea salt, and cook, stirring often until the nuts are golden brown, about 2 minutes. Remove fro the heat and transfer both: the nuts and the oil to a small bowl (otherwise the nuts will continue to cook).

5. To serve, spread the vegetables out on a large plate or a serving platter, and drizzle over the tahini. Sprinkle the pine nuts and their oil on top, followed by za’atar and the parsley. Add a few flakes of the flaky sea salt and serve.

Serves 2 to 4.


Serves 4

This is just pure old-fashioned comfort food. You are able to enjoy the warm creaminess you look for, with all the goodness of wholesome foods.

Equipment: Food processor


16 oz. elbow pasta; or use your favorite shape or a brown rice gluten-free otion.

Butternut squash cream:

2 cups peeled and cubed butternut squash, broiled until tender

½ cup cashews, soaked for one hour

¼ cup nutritional yeast

1 tablespoon sea salt

¼ cup extra virgin olive oil

1 clove garlic

¼ cup filtered water

Walnut bread crumbs

¼ cup walnuts

2 tablespoons nutritional yeast

1 tablespoon sea salt

Pulse bread crumb ingredients until finely ground and set aside.  Boil pasta; drain, rinse, toss with small amount of olive oil to prevent sticking and then set aside.

Preheat oven to 400 degrees.

Drain and rinse cashews and transfer to a food processor with remaining cream ingredients. Blend until smooth and creamy. Add to pasta, mix well and transfer to a lightly oiled 8×8 baking dish. Top with walnut bread crumbs and bake for 25 minutes.


Qiana Mickle, formerly of Just Food prepared a super article on butternut squash last year:

The coming weeks will be high time for winter squashes in many of our CSA shares. Known for their long shelf life, the most popular variety of the butternut squash is the Waltham Butternut which was initially cultivated in Waltham, Massachusetts. Squash is known as one of the “Three Sisters”, the three main crops along with maize and beans planted by Native Americans.

Butternut squash should be kept dry in a cool, dark area and without any spots it can last for about 6 months. When you are ready to use it, check out these easy steps on how to peel, seed, and cut your butternut squash.

Roasting butternut squash brings out the natural sweetness and complements the herbs and garlic in this recipe. If you really want to experiment with interesting flavors such as garam masala and turmeric- try this butternut squash and chickpea curry. If you have dinosaur kale still to use, you could throw it in the curry or use it here in a butternut squash, apple, sausage, and kale hash.

Want a different spin on the classic burrito? Instead of using meat or chicken, swap in butternut squash like in this black bean and butternut squash burrito recipe! If you want to explore the savory combination of butternut squash and black beans in another recipe, try this chili instead.

Finally, butternut squash is not just for hearty meals. Whether you are in the mood for a sweet snack or a salty one, butternut squash is a great fruit (yes, it is a fruit!) to make an easy jam or roast the seeds.


We seem to be getting a lot of greens this season. Which is a good thing, I think. I know most of you know all this, but here’s a review:

STORING GREENS: Pick off any yellowed leaves; store in plastic bags, punched with holes in the crisper

PRESERVING GREENS: Chop roughly, blanch quickly, squeeze out as much water as possibly. Store in ziplock plastic bags. If you separate them into portion-size bags, they’ll be easier to deal with. Pound the bags to get out all the air and water—they can be pounded almost flat and take up very little room

COOKING GREENS: Remove the tough ribs and ends, chop them roughly. Then:

Steam by placing them in a steamer basket over boiling water; cover and steam for 2-3 minutes.

Stir-fry by stirring them in hot oil or butter for a few minutes. Stir-fry garlic and chopped onion in the oil before adding the greens.

Braise by stir-frying them as above for just a minute; then add stock (beef, chicken, vegetable) and let them simmer for 15-20 minutes until very soft

Add herbs, spices, beans, olive, nuts, meats—you can turn your greens into a full meal.

Post a comment