Pecan Stuffed Squash
2 medium butternut squashes
2and 1/2 tablespoons butter
1 large onion, finely chopped
1 cup soft whole grain bread crumbs
1 cup cooked brown rice
1 cup ground pecans
1/3 cup orange juice
2 teaspoons honey
Salt and Pepper and dash of Nutmeg
Preheat oven to 375 degrees. Cut each squash in half length wise and remove seeds and fibers. Cover with aluminum foil and place on oiled shallow baking dish halves side up.
Bake for 45-60 minutes, until pulp can be scooped out with spoon.
In the meantime, prepare stuffing. Heat butter in saute pan and saute onion until golden brown. Combine onion with bread crumbs, rice and pecans in a mixing bowl. Then scoop pu;p from squash (saving shells) and combine with stuffing mix. Add orange juice and honey to moisten and a little butter. Add salt, pepper and nutmeg. Mix well and scoop into squash shells, return to oven and bake 15 minutes.
1 onion chopped
1 or 2 jalapeno peppers
5 or 6 sprigs of cilantro
1 tbsp. lemon juice
1/2 teaspoon cumin
salt and pepper to taste
Combine all ingredients and pulse in the blender to puree.
You can add numerous ingredients to customize your salsa to your taste.
Serve with tortilla chips.
1 large ripe avacado, peeled and cut into 1/2 inch pieces
1/4 cup chopped green onins
2 tablespoons orange juice
1 1/2 teaspoons red wine vinegar
1 large garlic clove, crushed
salt and pepper to taste
Mix all ingredients and chill. Serve on a bed of greens or in a Pita for a veggie sandwich.
3 cups chicken broth, 2 cups water
2 carrots, cut into matchsticks
1/3rd cup spinach, cut into 1 inch pieces
6 ounces extra firm tofu, cut into 1/4 inch cubes
2 tbsp white miso
1 scallion, chopped, Combine all and bring to boil, reduce heat and simmer until carrots are crisp tender.
