MEXICAN SQUASH

MEXICAN SQUASH

MEXICAN SQUASH

 

Ingredients:

  • 1 medium onion cut in half and sliced thin
  • 4 medium cloves garlic, chopped
  • 2 cups zucchini diced into ½ inch cubes
  • 2 cups yellow squash, diced in ½ inch cubes
  • 15oz can diced tomatoes, drained
  • 1 4oz can of diced green chili
  • 3 + 1 TBS chicken or vegetable broth
  • ¼ cup chopped cilantro
  • 3 TBS fresh chopped fresh oregano
  • salt and black pepper to taste
  • *Optional: drizzle with olive oil before serving

 

Directions:

  1. Slice onion and chop garlic and let sit for at least 5 minutes to bring out their health- promoting
  2. Prepare all the vegetables by slicing and
  3. Heat 1 TBS broth in 11-12 inch stainless steel skillet. Healthy Sauté onions in broth over medium heat for about 5 minutes stirring frequently, until Add garlic and sauté for another minute.
  4. Add zucchini, yellow squash, remaining broth, green chili, and cook for another 3 minutes or so until vegetables are tender, stirring often. Add tomatoes and continue to cook for another couple of
  5. Stir in herbs, salt and pepper. Serves 4

pdf of recipe can be found here

MEXICAN SQUASH

MEDITERRANEAN GRILLED VEGETABLES

MEDITERRANEAN GRILLED VEGETABLES

 

Marinade

¼ cup Balsamic vinegar

¼ cup extra virgin olive oil 2 tsp. minced garlic

½ tablespoon dried thyme 1 tbs. dried rosemary

½ tbs. Dijon mustard

½ tsp. sea salt

½ tsp. freshly ground black pepper

 

Several cups of chopped vegetables – your choice (eggplant, string beans, summer squashes, onions, cherry tomatoes, Bell pepper, asparagus, mushrooms, sweet potato, red-skinned potatoes, beets, carrots……). Chop the quicker-cooking veggies into larger pieces than the slower-cooking ones so that they will all be ready in about the same length of time.

 

Fresh basil

 

  1. Combine all marinade ingredients in a glass jar. Shake well. This can be made ahead and refrigerated for up to 4
  2. Place all vegetables in a large glass dish or plastic container with a lid. Pour marinade over all and toss well so that all the veggies are coated. Let sit for at least 30 minutes; can sit for up to 2
  3. Preheat oven on grill setting. Remove vegetables from marinade and place in a greased baking dish. Cook until
  4. Transfer to a large platter and garnish with

 

The vegetables can also be grilled outdoors with a medium-high grill setting. About 5-10 minutes per side. Use a grilling basket for smaller pieces.

pdf of recipe can be found here

MEXICAN SQUASH

Spinach Palak

Spinach Palak

 

¾ cup raw or roasted cashews 1 yellow onion, roughly chopped

1 tablespoon Garlic-ginger Paste (below)

¼ cup water

1 tablespoons unrefined cane sugar

¾ teaspoon salt

1 teaspoon ground coriander

½ teaspoon ground cumin

½ teaspoon garam masala

Pinch of crushed red pepper flakes 1 tablespoon vegetable oil

1 head spinach, washed and roughly chopped (some stems ok)

 

Soak cashews in water to cover for 30 minutes. Drain thoroughly.

 

Combine cashews and next 10 ingredients (from onion through oil) in a food processor. Blend at least 3 minutes, until pureed. Remove to a bowl. Without rinsing processor, add spinach in batches and puree.

 

Heat a large skillet over medium-low heat. Pour cashew sauce into pan and cook, stirring frequently, for 3 minutes, until onion has mellowed. Add pureed spinach and cook, stirring frequently, for another 5-7 minutes, until soft and bright green in color. Salt to taste and serve warm.

 

 

Garlic-Ginger Paste

 

1 head garlic, cloves separated and peeled 1 2-inch piece fresh ginger, peeled

A touch of water and lemon juice

Blend all ingredients in a food processor until smooth. Scoop into plastic snack bags to store, or freeze in ice-cube trays in handy tablespoon-size portions.

pdf of recipe can be found here

MEXICAN SQUASH

Cashew-Coconut Korma

Cashew-Coconut Korma

 

1-1/4 cups water                                               

5-6 cauliflower florets, quartered

1 cup coconut milk                                                 

2 carrots, peeled and cut into 1/8 inch think

¼ cup roasted cashews                                           rounds

1 yellow onion, roughly chopped

6-8 fresh or frozen small green beans or 2 tablespoons Garlic-Ginger Paste (below) haricots verts

2 teaspoons ground coriander

½ cup fresh or frozen peas

1 teaspoon salt                                                      

3 fresh pineapple disks, quartered

¼ rounded teaspoon ground cardamom                    

2 tablespoons pineapple juice

2 tablespoons coconut or vegetable oil           

½ teaspoon garam masala

Chopped fresh cilantro, for garnish

 

Combine first eight ingredients (water through cardamom) in a food processor. Let sit for 15 minutes to allow cashews to soften, then blend until smooth and creamy.

 

Heat oil in a large sauté pan over medium heat. Add cauliflower and cook 5-8 minutes, stirring only once or twice so that pieces turn golden brown. Stir in cashew mixture and bring to a simmer. Add carrots, green beans, peas, pineapple, and juice. Reduce heat slightly and cook, uncovered, for 18-20 minutes, until vegetables are tender and sauce has reduced by about one- fourth. Stir in garam masala and salt to taste just before serving. Sprinkle with fresh cilantro.

 

 

Garlic-Ginger Paste

 

1 head garlic, cloves separated and peeled 1 2-inch piece fresh ginger, peeled

A touch of water and lemon juice

Blend all ingredients in a food processor until smooth. Scoop into plastic snack bags to store, or freeze in ice-cube trays in handy tablespoon-size portions.

pdf of recipe can be found here

MEXICAN SQUASH

Roasted Yam & Onion Dip

Roasted Yam & Onion Dip

(makes about 2 cups; great with veggie dippers or whole grain crackers)

 

Butter for baking pan

1 tablespoons Extra Virgin Olive oil

2 medium sweet potatoes, cut in ½ lengthwise; do not peel) 1 onion, cut in half

6 cloves garlic

2 tbs. tahini

2 tsp. agave nectar

1 tbs. fresh lemon juice

½ tsp. salt

1/8 tsp. black pepper Dash of cayenne pepper

Toasted pine nuts for garnish Preheat oven to 400 and place rack in center of oven.

Grease baking pan with a little butter. Place sweet potatoes and onion, cut side down, on to oiled pan. Wrap garlic cloves in a piece of foil and add to pan. Roast for 45 – 50 minutes, until sweet potatoes are tender and onion is golden brown. Remove from oven to cool.

 

When cool enough to touch, scrape yam pulp into a food processor, discarding skins. Add onion and garlic to food processor. Add remaining ingredients and blend until fairly smooth, but not pureed.

 

Chill to cool or room temperature. Garnish with pine nuts and a drizzle of olive oil.

pdf of recipe can be found here

MEXICAN SQUASH

STUFFED CHARD

STUFFED CHARD

 

3 Tlbsp olive oil                                 

¼ cup raisins

¾ cup onions, minced                          

¼ cup walnuts

2/3 cup rice                                      

salt & pepper to taste

1 ¼ cup water                                    

15 chard leaves (leave stem on for handle)

½ tsp salt                                          

2 tblsp water

¼ tsp cinnamon                                   

lemon juice

 

Heat 2 tblsp oil in saucepan, add onions & cook over low heat til softened. Add rice & stir- fry briefly. Add water, salt & cinnamon, bring to boil. Reduce heat, cover & cook til rice is tender (20 min./ white rice, 45 min./brown rice). Remove from heat & stir in raisins, walnuts & salt & pepper to taste. Soften chard leaves by holding several stems at one time & dipping leaves briefly in boiling water. Place 2-3 tblsp of rice mixture toward wide end of each leaf & roll up the leaf, folding in the sides to enclose the stuffing. Place stuffed chard in wide skillet & drizzle with the remaining 1 tblsp of oil, 2 tblsp water & lemon juice. Cover & cook on lowest heat for 30 minutes. Serve warm or chilled.

pdf of recipe can be found here