Monthly Archives: March 2015

Roasted butternut squash stuffed with mushroom millet

Here is a little recipe that you can try out this week.

Beautiful stuffed squash

Beautiful stuffed squash

Roasted butternut squash with mushroom and garlic millet
  • 2 butternut squash, sliced in half (you can leave the seeds in while cooking) 
  • 1 c millet
  • 3 1/3 c chicken or veggie broth
  • dried thyme
  • rosemary
  • salt and pepper
  • chipotle pepper flakes
  • truffle oil (black or white)
  • 1-2 T coconut or olive oil
  • 1 small onion, chopped
  • 3 cloves garlic, crushed
  • 12 oz mushrooms, chopped.  I like a variety–portobello, button, crimini
  • chestnuts (optional).  
  • 3 oz dry parmesan cheese or nutritional yeast flakes
  • 1/2 c dry white wine
  • small bag of frozen corn
  • basalmic (I use a cinnamon pear basalmic) reduction (optionial)
  • If you want to use meat, a ground italian sausage is good with this dish
Preheat oven to 350
Slice a butternut squash (or acorn) in half and place cut side down on a lipped baking dish.  Bake for 35-45 minutes, until soft.
While the squash is baking you can whip together your millet and sautee the veggies.
Place the millet into the sauce pan with the broth and bring to boil.  Add 1 t dried thyme and rosemary to the pot with a sprinkle of chipotle pepper flakes and a dash of truffle oil (or your favorite oil).  Lower the heat and simmer for 30-35 min. When done, turn off the heat and add the cheese or the nutritional yeast flakes.  If adding chestnuts, add them to the millet when done.
While the millet is cooking, Heat a sautee pan over low and add a spoonful of coconut oil.  Add the chopped onion and cook until soft, about 5-10 minutes.  If cooking sausage or another meat, add it now and cook until almost done, and then turn up the heat to medium and add the corn.  Cook until the corn begins to brown.  Turn the heat back to low and add the mushrooms, wine, thyme, rosemary, chipotle pepper flakes, a splash of truffle oil, and garlic.  Cook for another 10 minutes, or until the mushrooms are done to your liking.
When the millet is done, add the mushroom mix to the millet mix.  Taste and adjust for seasoning (add whatever seasonings you might like now).
Reduce a small amount of basalmic oil by placing 1/4 c (or so) into a small sauce pan.  Cook on low until the vinegar thickens.  Turn off the heat and set aside to cool.
When the squash is done, remove the seeds from the squash and fill the squash with the millet stuffing.  Drizzle a small amount of truffle oil and reduced vinegar over the top of the squash.
Serve and ENJOY!  XOXO

Quinoa and lentil Italian veggie hash

Our breakfast this morning…it was incredible!

Quinoa and lentil Italian veggie hash

Servings:  ~6

  • 1 cup (192 g) lentils (red, green, brown, or beluga)
  • 3-4 medium carrots (peeled if not organic), each cut into 1 inch pieces
  • 2 cups (235 to 475 ml) water for the lentils.  1/2 c for the quinoa.
  • 2 tablespoons (28 ml) coconut oil
  • 1 small onion, chopped
  • 1 red bell pepper, cored, seeded and chopped
  • 6 oz portobello and/or crimini mushrooms, chopped
  • 4 cloves garlic, crushed or minced
  • 2 jars of your favorite red pasta sauce.  I use Bertolli’s organic Tomato and Basil
  • 1 c shredded parmasean cheese or nutritional yeast (optional)
  • 1½ t. dried oregano
  • 1 tablespoon (2 g) dried basil
  • ½ teaspoon red pepper flakes or crushed dried chilies or more per your taste
  • 1 cup (87 g) quinoa, rinsed well
  • 2 T dry red wine (optional)
  • 2 T basalmic vinegar
  • Salt and pepper, to taste
  • Eggs, over easy or cooked as you like
Instructions
  1. Add the lentils, carrots, and 2 c water to a large soup pot. Add a dash of salt and/or hot pepper flakes to the pot if you want to flavor the pot a little.  Turn the heat to high, cook until the mixture is simmering, and then decrease to low and cover. Cook 20 minutes, stirring often to keep the lentils from sticking to the pan.

  2. While the lentils cook, heat the coconut oil in a saute pan over medium heat. Add the onion and saute until translucent, about 5 minutes. Then add the bell pepper and garlic and saute for 1 minute.  Add the mushrooms, garlic, basil, oregano, hot pepper flakes, and basalmic vinegar and sautee for another 5 minutes.  Stir in the 1 jar of pasta sauce and red wine (if using) and simmer on low another 20 minutes.

  3. Add the quinoa, 1 jar of pasta sauce, and 1/2 c water to the lentil/carrot pot.  If there are any seasonings that you would like to add, do it now.  More garlic?  More basil or oregano?  Turn on medium high and bring to a light boil.  Turn down the heat to low, cover, and simmer for about 20-30 minutes, until the quinoa is done.  If using cheese or nutritional yeast, stir it in when there is about 5 minutes left to cook.   Be sure stir occassionally as this cooks to keep it from sticking.

  4. Cook the eggs over easy or according to your preference when the quinoa/lentil mix is about done.

  5. To serve:  Place a big scoop of the lentil/quinoa ‘hash’ in a large dish.  Place a large spoonful of the veggie sauce/mix on top.  Add the cooked eggs on top.  Garnish as you like.

  6. Eat and enjoy!