This is a fall favorite in my home. Warming, healing, nourishing with just enough sweetness from the carrots that are coming out of the ground. Sometimes I’ll double this recipe and store it away in the freezer for a quick meal.
I stopped cutting garlic a few years ago in favor crushing directly into the dish while I cook. It blends well, more garlic oil makes it into the food, and there is less bitter flavor. For the same reasons, grate the ginger directly into the pot. I like to skin the ginger using a vegetable peeler but you can also use a spoon.
I’m a huge red cabbage fan: I like it chopped raw in my green salads, finely shredded and splashed with rice vinegar for a quick slaw, cut into ribbons and sauteed with onions for an easy side, roughly cut and steamed for a veggie bowl dressed with a peanut sauce, sliced into wedges and roasted and blended into soups. Red cabbage always pops up on those “super foods” lists and it’s one of the most affordable seasonal vegetables you can buy.
Stir-Fried Tofu, Red Cabbage and Winter Squash Print Author: Martha Rose Shulman, Recipes For Health - NYTimes Ingredients
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice wine vinegar
- 2 teaspoons sugar or honey
- 2 teaspoons dark sesame oil
- 2 teaspoons cornstarch
- 2 tablespoons canola oil or peanut oil
- ½ pound firm tofu, cut in 1- x 2-inch dominoes
- 2 teaspoons minced fresh ginger
- 2 garlic cloves, minced
- ¾ pound butternut squash, cut in ½-inch dice (roughly 1½ - 2 cups cubed)
- Salt to taste
- 1½ pounds red cabbage, cored and coarsely chopped
- Rice, bulgur or buckwheat noodles for serving
- In a small bowl, whisk together 1 tablespoon of the soy sauce, the rice wine vinegar, sugar or honey, sesame oil and cornstarch.
Posted in Recipes, Shannon's Kitchen Also tagged budget, cabbage, dinner, garlic, gluten free, quick, tofu, vegan, vegetarian, winter
Quick Roasted Delicata Squash Print Author: Shannon Hepburn Delicata is one of my favorites. The flesh is rich, creamy and sweet, they are quick to cook and you don't have to peel them - hooray! Ingredients
- 2-4 delicata squash, depending on size
- 2 tablespoons olive oil
- salt to taste
- Preheat oven to 425.
- Wash the delicata before cutting the squash in half lengthwise (you can slice off the top stem first to make this easier). With a spoon scoop out the seeds and compost or discard.
Butternut Squash and Pear Soup Print Author: from Refresh by Ruth Ta Ingredients
- 1 inch ginger root, peeled and minced
- 1 cinnamon stick (we just used a dash or two of cinnamon)
- 1 butternut squash, peeled, seeded, and diced (we used frozen butternut squash)
- 1 sweet potato, peeled and diced (we didn't peel the sweet potato)
- 6 c vegetable stock (we just used bouillon)
- 1 TBS olive oil
- 1 onion, peeled and chopped
- ⅓ c white wine
- 2 pears, cored and sliced
- ½ c coconut milk (we used a whole can)
- 1 tsp sea salt
- 1 tsp white pepper
- ½ red pepper, diced (we forgot the red pepper)
- Put the ginger, cinnamon stick, squash and sweet potato in a soup pot (we thawed the squash first, then added everything else).
Simple Squash Soup Print This is a great cold day recipe that is very quick and easy... but tastes like you slow cooked it all day! Ingredients
- Chop onions finely and crush or chop the garlic.
- In a thick bottomed soup pot (at least 4 quart capacity) add and heat the Sunflower Oil and butter until a drop of water pops when you flick it into the pot.