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Butternut Squash and Quiona Soup
2 butternut squash
1 C. organic quinoa
3 T. extra virgin olive oil
1 onion chopped course
2 or 3 cloves garlic smashed
8 to 10 C. chicken stock depending on the size of the squash
salt and pepper to taste
Cut squash in half, scoop out seeds and roast skin side up at 375 degrees until fork tender, about an hour.
Add the quinoa to 2 Cups of water and bring to a boil. Simmer for 12 minutes covered and remove from heat. Keep covered and set aside.
Lightly heat olive oil and add onion and garlic in a deep in a stock pot. Saute until translucent.
When the squash is soft, remove the skin and place it in a food processor or blender with onion and garlic.
Add chicken stock until all is pureed smooth.
Place vegetable puree, remaining stock and cooked quinoa in the stock pot and simmer for 30 minutes.
Serve with a whole grain baguette and organic bagged salad. Easy, delicious and soooo good for you!
Ravioliasna 1 lb ground beef 1 med onion 3 cloves garlic 2T olive oil 2 pkgs. Cheese stuffed ravioli 2 large cans of pasta sauce 1 sm bag fresh spinach 1 zucchini 1 or 2 large carrots 1- 4c. Bag shredded mozzarella cheese, set 1 ½ cups aside Parmesan Cheese Garlic salt 1 Italian baguette 2 T softened butter · Bring a pot of water to a boil on the stove and then turn it off · Preheat oven to 400 degrees Fahrenheit · Brown the ground beef and pour in a colander. Rinse with hot water to remove all the fat · Place the garlic and onion in a food processor and chop · Place olive oil in a pan under low heat and add onions and garlic to sauté · Place frozen ravioli in the hot water and let it sit · When the onions and garlic are soft, add ground beef and sauce. Sprinkle in some Italian spice · Get it all mixed together and really warmed through · While the sauce is warming, get a vegetable peeler and make carrot and zucchini ribbons · Drain the ravioli and it’s time to make layers · Put enough sauce in the bottom of the pan to cover it and make layers of ravioli, sauce, veggie ribbons, spinach, and cheese, repeat until it’s all gone, saving the last mozzarella for the top · Cut the baguette in half lengthwise and spread on the butter mixed with some olive oil and sprinkle with garlic salt. Put back together, wrap in foil and bake the last 10 mins w/pasta · Bake lasagna, covered for about 30 mins. Uncover, bake till bubbly, about 10 more minutes.
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