Dip with me

This is the time for peace, grace and joy just like Thanksgiving is gratitude and Valentine’s Day is love.  Why then, at these forced holidays does more anxiety and strife occur than during the rest of the year?  When I was little, I recall being over the top excited for Christmas–Dad and I secretly shopping for Mom, cookies, no school, The Beach Boys Christmas Album, the scent of a Douglas Fir tree in our living room! and cookies.  That’s what Christmas was.  Now it seems the holidays just wreak havoc on our social lives, our wallets and our digestive systems adding up to the most evil health problem of all- STRESS.  A primary topic I’ve found in talking with others is that spending time with family leads to stress.  We are forced together for extended periods of time, dancing around each other, attempting to maintain the peace in trying conditions.  We must not forget the moments of joy that also occur.  Hugs from a five year old, cookies, a shared laugh with your in-laws, the clinking of col’ones as we cheers to another year of living and learning.

Instead of hanging peace, grace and joy banners- make it happen.  May you be at peace.  May you act with grace.  May you live in joy.

Now, I recommend whipping up a bowl of my Kuri Cashew Dip, chop some fresh veggies, pull out the crackers and invite your family and friends over.  Let them know they are treasured.  Life is short.

Kuri Squash Cashew Dip

1 1/2 cups cooked Kuri winter squash*

2 tablespoons cashew butter

1/2 teaspoon sea salt

2 teaspoons lemon juice

3/4 tablespoon peeled, minced, fresh ginger

Dash or 3 of cayenne

Place all ingredients in food processor.  Blend until smooth.  Serve now or later with fresh vegetables or crackers.

*How to bake winter squash: Preheat oven to 350 degrees. Cut squash in half. Scoop out seeds. Place halves flesh side down in a 9 x 13 baking dish. Fill dish 1/4 of the way with water. Bake for 1- 1 1/2 hours or until tender when pierced with a fork. Drain. Allow squash to cool. Peel off skin with knife or scoop flesh from skin with a spoon. Leftover squash may be frozen for future use.

Baked and a bit browned

Kuri Squash or Hokkaido, is rich in Vitamins A and C, fiber, potassium. It is incredibly sweet and would be divine as a substitute for pumpkin pie filling.

Mr. Alford knows that eating a healthy diet including lots of vegetables will make his muscles bigger.

Hash it Out

Thanksgiving weekend in Seattle

It snowed last weekend.  Matt and I were woken just as the sun rose by kids next door having a snowball fight.  We couldn’t be angry listening to the gleeful laughter and shouts.  On this same day, my friend Jess and I had planned to hike Mt. Si.  After spending a taxing Thanksgiving with her family, she said now all she wanted to do was climb up and up and up, hence we chose Mt. Si.  The 4 mile trail in Northbend is full of switchbacks, but all of them are ascending.  It was a beautiful, blue sky day as we set out.  Snow clung to evergreen branches and icicles dangled off hollowed out logs.  We climbed up the trail just fine, both in our tennis shoes and yoga pants, while others passed us in crampons and gators.  The view at the top was clear and lovely, but the wind whipped our faces with cruel bitterness.  We witnessed a camp robber (type of mischievous bird that resides wherever people like to picnic in nature) land on a woman’s head as it attempted to steal a nibble of her sandwich.  Jess and I turned around before frostbite could settle in for the slippery descent.  Between laughing ridiculously hard at ourselves and several slips over the ice packed trail, we made it back to her get away vehicle.  We warmed our bruised bottoms in the delight of heated car seats and headed into the sunset for home.

As we traveled, we discussed what dinner would entail and I knew mine would involve winter squash.  Jess told me her dad had grown winter squash in his garden and cellared some.  On her visit home for the holiday, she had smuggled a few of these beauties and thought of me.  She handed me two alluring delicata squash that screamed to be included in the Squash Project 2014.

After a day outside in the cold, there’s nothing quite like a good home cooked meal.  Here is a cozy winter’s day recipe for paleo, gluten free Delicata Squash, Brussel Sprout, Bacon Hash.  Certainly don’t restrict this entree just to dinner as it makes for an excellent breakfast as well.  For my vegetarian friends, feel free to omit the bacon and cook brussel sprouts in butter, coconut or avocado oil with a pinch of extra salt.

Delicata Squash, Brussel Sprout, Bacon Hash

Serves 2 with some leftovers for tomorrow

1 medium sized delicata squash

1 tablespoon avocado oil, or melted coconut oil

1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)

5 slices of bacon, chopped into ½ inch pieces

1 pound brussel sprouts

2 cloves garlic, chopped

¼ cup dry white wine (you can substitute water or extra broth)

¼ cup bone broth (or vegetable broth)

Sea salt

Ground pepper

Preheat the oven to 425 degrees.

Cut squash in half.  Scoop out seeds.  Slice squash in ¼ inch thick pieces.  Spread on a cookie sheet.  Toss slices with avocado oil, ½ teaspoon sea salt and thyme, coating each piece.  Roast in preheated oven for 15 minutes or lightly browned.

Trim brussel sprouts.  Slice sprouts so that each piece is about the same thickness and will cook evenly.  Set aside.

In a large pan or shallow wide pot over medium heat, add bacon.  Spread evenly and cook, tossing occasionally to brown all sides, about 15 minutes.  Remove the bacon to drain on a paper towel.  Pour out all but 1 tablespoon bacon drippings.  Add brussels sprouts, tossing in bacon drippings and spreading evenly in the pan.  Cook over medium heat, searing sprouts and occasionally stirring for 10 minutes.  Add ½ teaspoon sea salt, fresh ground pepper to taste, wine and broth.  Scrape up any caramelized bits on bottom of pan with a wooden spoon.  Cover pan, turn heat to low and cook for 12-15 minutes or until vegetables are fork tender.

Combine squash, brussel sprouts and bacon.  Pile into bowls for a cozy, luscious meal.  You are  encouraged to dress up your bowl- suggestions being a poached or fried egg on top, drizzle of Sriracha, a grate of fresh parmesan cheese or some toasted walnuts crumbled over.

 

Bowl of vitamins A and K, antioxidants, fiber, anti-inflammatory compounds, deliciousness

The delicata squash- mild, sweet and loaded with vitamin a, vitamin c and fiber.

Put an egg on it.

 

It’s Elemental

“Keep the hot side hot and the cool side cool!”  This was the revolutionary selling point for the McDonald’s McDLT, in 1985 so the consumer didn’t have soggy warm lettuce against a hot hamburger.  Truly, I think this idea simply led to additional packaging for a crappy sandwich no matter how you build it and another ad campaign that has stuck in my head for a good 25 years.

This week’s winter squash recipe thankfully has nothing to do with McDonalds, but it is a warm and cool salad.  In the cooler months, I like to make salads that combine fresh greens with warm roasted vegetables, contributing an element of comfort food.  In addition to flavors, varying textures and temperatures make food more dynamic and appealing to eat.

Week two of The Squash Project, in which I am making a new winter squash dish every week until Christmas, involves acorn squash.  This is an easy to find squash that is ridged and shaped like an acorn, hence the name.  The flavor is nutty and sweet, but with a drier texture and less sugary than some of it’s siblings.  Acorn squash are categorized as winter squash, but actually are in the same species as summer squash, like zucchini.  Acorn squash are not as concentrated in beta carotene as most other winter squash, but they are still high in potassium and fiber.  If the acorn squash is organic, the skin is absolutely edible.

My Rosemary Roasted Acorn Squash Salad would be a delightful addition to the Thanksgiving table with it’s bright colors and delicious, seasonal ingredients.  It is also an easy weeknight meal with the addition of cooked chopped chicken breast or a scoop of garbanzo beans.

May we be grateful for the opportunity to eat healthy food, the primary step to thriving in our one precious life.

 

Rosemary Roasted Acorn Squash Salad

Serves 6

1 medium organic acorn squash

2 tablespoons olive or avocado oil

1/2 teaspoon sea salt

1 1/2 tablespoons chopped fresh rosemary (1 1/4 teaspoon dried)

1/2 cup walnuts, toasted*

1/2 green apple, thinly sliced and tossed in lemon juice to prevent browning

1/2 cup dried cranberries

8 ounces mixed salad greens

Preheat oven to 425 degrees.  Cut squash in half.  Scoop out seeds.  Cut squash into 2 inch pieces.  Toss with 2 tablespoons oil, 1/2 teaspoon salt and rosemary.  Spread evenly on baking sheet.  Roast for 30 minutes or until squash is lightly caramelized on corners and tender when pierced with a fork.  Set aside.

*To toast walnuts: Preheat oven to 350 degrees.  Spread nuts evenly over pan and toast for about 7 minutes or until lightly browned.

A wonderful thing about living in the Pacific Northwest is rosemary grows like a weed.

Dressing:

1/4 cup olive oil

1 tablespoon balsamic vinegar

1 tablespoon fresh lemon juice

1/8 teaspoon fresh ground pepper

1/4 teaspoon sea salt

1 tablespoon maple syrup

1/4 teaspoon garlic granules or powder

Whisk together all ingredients in a measuring cup or small jar.  Set aside until ready to serve salad.

In a large salad bowl, add greens, cranberries, apple and warm or room temperature squash.  Toss salad with dressing (you any have a little dressing leftover depending on your saturation desire).  Hand crumble walnuts over salad and serve immediately.