CAN'T GET ENOUGH

The sauce has the consistency of chunky tomato sauce. If you would like your sauce to be smooth, you can run it through a food mill. Ingredients 1 butternut squash weighing about 2 1/2 pounds 8 ounces of bow-tie pasta 1 tablespoon of olive oil 1/3 cup of chopped shallots 1/2 cup of packed, freshly grated Parmesan cheese 1/2 cup of heavy cream 1/8 teaspoon of grated nutmeg 1 tablespoon of chopped parsley 2 teaspoons of lemon juice Salt and pepper to taste Water as needed to thin the sauce Directions 1 Preheat the oven to 350F. Cut the butternut squash lengthwise in half* and scoop out the guts and seeds and discard them (or save the seeds and toast them). Pour 1/4 cup of water into a pyrex or ceramic baking dish and place the butternut squash halves cut side down. Bake for 40 minutes or until a fork easily pierces the squash. Allow to cool for 10 minutes. Scoop out the squash flesh from the skins and purée with a blender (work in batches or place in a bowl and use a hand blender). Disca...

Ingredients 1/2 teaspoon salt 1/2 teaspoon ground coriander 1/2 teaspoon cumin 1/2 teaspoon ground cloves 1/2 teaspoon cinnamon 1/2 teaspoon ground cardamom 1/2 teaspoon freshly ground black pepper 1/4 teaspoon chili powder 1/4 teaspoon turmeric 1 lb skinless, boneless chicken thighs (you can use breasts, but the thighs are more flavorful) 1 large red onion, chopped (about 1 cup) 5 cloves garlic, minced 2 jalapeño peppers, seeded and minced 2 Tbsp olive oil or grapeseed oil 1 14-oz can coconut milk 2 teaspoons cornstarch 1 teaspoon Worcestershire sauce 3 Tbsp fresh basil leaves, chopped 1 Tbsp finely chopped fresh ginger Hot cooked rice Directions 1 In a small bowl, mix together the salt, ground coriander, cumin, ground cloves, cinnamon, ground cardamom, black pepper, chili powder, and turmeric. Set aside. 2 Rinse chicken, pat dry. Cut into 1-inch pieces. Put into a bowl and sprinkle the spice mix over all the pieces. Coat well and let sit for 30 minutes at room temperature or in the r...

1 diced acorn squash; diced (left the green on) or butternut squash 2 parsnips; peeled diced 1 rutabaga; peeled diced 1 medium Yukon potatoes; diced 4 tablespoon of olive oil 1 teaspoon each of pepper/salt 2 carrots sliced; diced 2 cups of veggie broth/ bouillons 2 ribs of celery; chopped 2 ribs of kale leaf (greeny veggie and great source of vitamins and folate) 2 bay leaf Roast all veggies in a flat pan with a drizzle of olive oil and pinch or salt/pepper. Bake at 425 for one hour, or until cooked/soften. Add kale to a little drizzled olive oil in a pan to break it down. Half way through the roasting veggies time prepare broth. In a medium pot add bouillons (or chicken stock) and bring to a bowl; simmer with bay leaf , potatoes, and celery for about 10 mins then add kale for 5 mins. Prepare blender with all roasted veggies and blend for about 30 mins or until all veggies are at the consistency you like. Add the broth, take out the bay leaf and add mixture to the blended veggies (you ...

Ingredients Turkey Meat 1lbs. Onion Garlic (minced) Corn (Sweet) Salsa (Jarred): Mild Diced Tomatoes in a can (med.) Black Beans Red Beans\ McCormick Chili package OR make it on your own Directions In a large soup pot, brown ground beef over medium-high heat, breaking up into small pieces as it cooks. When ground beef is nearly done, add diced beef and cook about 3 minutes until pieces are medium (still pink in the center). Reduce heat to medium and add Worcestershire sauce, chili powder, coriander, cumin, bay leaves, garlic, salt, hot pepper sauce (chipotle peppers-1), oregano, sugar, cayenne and black pepper. Cook, stirring occasionally, for 20 minutes. Add water, onion, and chopped and diced tomatoes. Reduce to a simmer and cook about 1 hour until reduced to desired consistency. Add beans and cook for 15 more minutes. Serve with sour cream, shredded cheddar cheese and nacho chips.