by FASST | Nov 19, 2020 |
Cook time : 4 to 8 hours
Ingredients
1 large butternut squash, peeled, seeded and cut into cubes
1 yellow onion, diced
3 cloves garlic, minced
1 cup chopped carrot
1 apple, chopped (optional)
1/2 tsp cinnamon
1/8 tsp ground nutmeg
1/4 tsp dried thyme or 1/2 teaspoon of fresh thyme
5–6 cups vegetable or chicken stock
1/2 cup full-fat coconut milk
salt and pepper, to taste
Pumpkin seed, for garnish
Directions
Add all the ingredients, except for the coconut milk to a slow cooker and cook on high for 4 hours or on low for 6-8 hours, until squash is tender
Add coconut milk. Either blend directly in the slow cooker using an immersion blender or carefully pour into a blender and mix until smooth and creamy.
Taste and season with salt and pepper if needed. Top with roasted pumpkin seeds and a drizzle of coconut milk ( optional).
by FASST | Nov 19, 2020 |
Sheet Pan Kielbasa, Cabbage, & Potatoes
Ingredients
1 (14-16 oz) uncured kielbasa, cut into 4 pieces
1 pound of small potatoes, cut in half or quartered depending on size
1 small purple cabbage, remove outer leaves, leave core attached and cut into 8 wedges
1 small yellow onion, thinly sliced
1 tablespoon olive oil
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
salt and pepper, to taste
Grainy mustard, for serving
Sauerkraut, for serving
Directions
Preheat oven to 425 degrees. Place vegetables and sausage on a large rimmed sheet pan lined with parchment for easy cleanup. Drizzle with olive oil and season with garlic powder, onion powder, salt and, pepper. Stir with hands to combine. Bake for 20 minutes, stir, then bake for an additional 20 minutes or until vegetables are cooked through. Total cooking time 40-45 minutes. Serve immediately.
by FASST | Nov 19, 2020 |
Pork and Butternut Squash Stew
Ingredients
1 lb pork tenderloin, cut into 1-inch pieces
1 14 0z. can diced tomatoes, including juices
1 medium-sized butternut squash, peeled, seeds removed, and cut into 1-inch pieces
1 bunch kale, de-stemmed and chopped
1 small onion, chopped
3 cloves garlic, minced
Juice from 1 lime
2 teaspoons paprika
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon ground cinnamon
2 tablespoons olive oil
salt and pepper, to taste
Directions
Heat 1 tablespoon of oil in a large dutch oven over medium-high heat. Pat pork dry, cut into 1- inch cubes, and season with salt and pepper. Working in batches, brown pork evenly on both sides, remove and transfer to a plate.
Lower heat to medium and add in the remaining tablespoon of oil. Add onions and saute until tender about 5-6 minutes. Add in minced garlic and cook for 2-3 minutes. Add in paprika, chili powder, cumin, cinnamon, and season with salt and pepper. Stir and cook for 1 minute. Return pork and any reserved juices to the pot. Add in 1 can of diced tomatoes, juices included, and the juice from 1 lime. Stir and bring to a boil. Cover the pot with a lid and reduce heat to a simmer, cook for 15 minutes.
Add butternut squash and kale to the pot, stir and cover with the lid, cook for another 15 to 20 minutes, or until squash is tender. Taste and season with salt and pepper if needed.
by FASST | Nov 19, 2020 |
Grilled Southwest Chicken with Zucchini, Corn, and Poblano Chile Salad
Ingredients
For the Chicken
2 organic boneless skinless chicken breast, cut in half vertically (butterflied) to create 4 pieces
For the Marinade
2 tbsp extra virgin olive oil
3 cloves garlic, minced
juice of 1 1/2 limes, plus another 1/2 lime for after chicken is cooked
1 tsp chili powder
½ tsp ground cumin
¼ tsp paprika
½ tsp salt
¼ tsp ground black pepper
For the Salad
2 medium zucchini, cut into 1/2 vertically
1 red onion, quartered leaving the root end intact
1 large poblano pepper (*if you can not find fresh poblano’s, substitute with a small can of mild diced green chiles.)
2 ears of corn, shucked
juice of 1 lime
2.50 tbsp extra virgin olive oil
½ cup cilantro, chopped
1 tbsp red wine vinegar
Directions
In a small bowl, combine ingredients for the marinade, whisk and set aside. Cut chicken in half vertically (butterfly) to create 4 pieces. Place chicken in a shallow dish and pour marinade over top. Toss to evenly coat chicken then set aside to marinate.
While chicken is marinating, preheat grill to medium-high heat. Prep vegetables and evenly coat them with 1 1/2 tablespoon of extra virgin olive oil and season with salt. Grill vegetables as follows:
Zucchini- 2 to 3 minutes per side
Red onion – 3 to 4 minutes per side ( 3 sides when the onion is cut into quarters)
Poblano chile- 8-10 minutes, rotating every couple of minutes to evenly charr
Corn- 12 to 15 minutes, rotating every couple of minutes until cornels are tender.
Remove vegetables from grill and let cool 5 minutes before handling.
Grill chicken for 5-6 minutes per side until cook through. Remove chicken from the grill and squeeze the juice of 1/2 a lime over the chicken.
To assemble the salad: For the dressing, In a small bowl, whisk together the juice of 1 lime, 1 tablespoon of extra virgin olive oil, and 1 tablespoon of red wine vinegar. In a large serving bowl, stand corn upright and remove cornels using a sharp knife. Remove stem and seeds from chile and chop. Dice onion, slice the zucchini, and chop cilantro, add to corn. Pour dressing over vegetables and season with salt and pepper. Toss to combine.
Serve the chicken alongside salad and garnish with additional lime wedges and fresh cilantro.
by FASST | Nov 19, 2020 |
Serves 4
Ingredients
2 medium acorn squash, cut in half lengthwise and seeds removed
1 lb no sugar added pork breakfast sausage
4 oz baby bella mushrooms, chopped
1 small onion, diced
2 celery stalks, diced
2 cloves garlic, minced
1 apple ( any kind), diced
1 tsp dried sage*
1 tsp dried rosemary *
1 tsp dried thyme*
½ cup raisins or dried cranberries
salt and pepper, to taste
Your choice of cooking oil (EVOO, ghee, coconut oil, or avocado oil)
Note*
*Can substitute for 1 tbsp of fresh spices
Directions
Preheat oven to 425℉. Line a large baking sheet with parchment paper. Cut squash in half lengthwise and remove seeds. Brush the flesh of each half with oil and season with salt. Place squash flesh side down on baking sheet and roast for 25-30 minutes or until squash is tender.
While the squash roasts, prepare the stuffing. Heat 1 tablespoon of oil in a large skillet over med-high heat. Add sausage, breaking up lumps with a wooden spoon to evenly brown. Once browned , remove from heat and transfer to a plate, leaving fat in the skillet. Return skillet to medium heat and add the onions, celery, and mushrooms and season with salt. Sauté for about 3 minutes. Add the garlic and cook another minute, stirring to avoid burning. Add the apples, herbs , stir to combine. Cook for another 2-3 minutes to allow apples to soften. Add the raisins or cranberries and browned sausage back to the skillet, lower heat to med-low and continue to cook another 2 minutes.
Once squash is finished roasting remove from oven and stuff with sausage filling. Return to baking sheet and broil on high for 5 minutes or until tops are slightly browned.
