Sweet Potato and Apple Scallop

Ingredients

• 2 lbs sweet potatoes (3 medium)
• 2 med apples, peeled and cored
• 1 tbsp lemon juice
• 1/2 cup packed brown sugar
• 1/4 cup chopped pecans
• 1/2 tsp ground cinnamon
• 1/2 tsp pumpkin pie spice
• 1/2 tsp orange extract
• 2 tbsp butter

Directions

Place sweet potatoes in a saucepan and cover with water. Bring to a boil; cook 20-25minutes or until tender. Drain and cool. Peel potatoes and cut into 1/4-inch slices. Place in a 13 x 9-inch baking dish or pan that has been greased. Cut apples into 1/4-inch rings; cut in half. Arrange over sweet potatoes. Sprinkle apple slices with lemon juice. Combine the brown sugar, pecans, cinnamon, pumpkin pie spice, and orange extract. Sprinkle mixture over apples. Dot with butter. Bake, uncovered, at 350 degrees for 25-30 minutes or until apples are tender.

Chicken Stew with Vegetables

Ingredients

• 2 tbsp olive oil
• 1 roasted chicken (up to 5 pounds, cut)
• 1 ½ c water
• 2 tsp salt
• ½ cup broth or sherry
• ½ tsp pepper
• 1 cup green peas
• 8-10 white onions or shallots (small, halved)
• 1 cup sliced carrots
• 1 cup diced potatoes
• ½ cup diced rutabaga or turnip
• ½ cup corn (optional)
• 1/3 c flour blended with ½ c cool water.

Directions

Using a heavy pot or a Dutch oven, heat the oil. Add chicken pieces and make sure all sides are browned. Add sherry or broth, water, pepper and salt. Cover and allow to simmer for 45 minutes.

Add your vegetables - peas, onions, turnip, carrots, corn and potatoes. Cover and allow simmering for 35 up to 45 minutes again. Stir in the flour mixture slowly to prevent clumps. Cook and stir as necessary until gravy becomes thick. Usually about 10 minutes. Feeds 4-6 people and can be served with rice or biscuits.

Roasted Potatoes and Carrots

Ingredients

• 1/3 cup olive oil
• 3 medium Carrots cut into 1½ inch thick circles
• 1 ½ cup Brussels sprouts halved (optional)
• 4 cups Red, Yellow, or Russet potatoes cut into wedges or slices
• 1 cup Sweet Potatoes cut into wedges or slices (optional)
• 1 Tbls Oregano, fresh or dried
• 1 Tbls Rosemary, fresh or dried
• 1 Tbls Thyme, fresh or dried
• 1 Tbls Basil, fresh or dried
• ¼ tsp Sea Salt
• 2 Tbls freshly ground blk pepper

Directions

Preheat oven to 400 degrees. Grease 11 x 17 inch baking sheet with the olive oil. Place vegetables on baking sheet and add the, minced fresh, or dried, herbs; salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Spread out evenly and bake for 35 to 40 minutes.

Yukon Gold Mashed Potatoes with Roasted Shallots

Ingredients

• 6 Tbsp minced shallots
• 2 Tbsp olive oil
• ½ cup low fat, low sodium vegetable broth
• Salt and pepper to taste
• 2 tsp fresh minced thyme (dried may be substituted)

Directions

Place all ingredients in a small casserole, cover and put in the oven that has been preheated to 400° to roast for approximately 40 minutes.

Clean 3-4 Yukon Gold potatoes and cut into 2″ chunks boil for 20 minutes or until soft. Drain potatoes and put back in the pot, over low heat to dry.

Heat ½ cup evaporated skim milk over medium low heat, add the potatoes and beat with a mixer. Add the roasted shallots from the oven and beat again until potatoes are smooth.

Smoked Sausage, Butternut Squash & Wild Rice Soup

Ingredients

• 1 Butternut Squash seeded
• 2 Tbsp olive oil
• Salt and pepper
• 8-10 cups chicken stock
• 1 ½ cups chopped onion
• 1 cup wild rice
• 3/4 lb smoked sausage or kielbasa cut into ¼ inch pieces
• 2 cups corn kernels
• 1 ½ cups half and half
• 1 Tbsp chopped parsley

Directions

Preheat oven to 400º

Season the squash with olive oil, salt and pepper. Place on a baking sheet and roast until fork tender. Remove from oven and cool completely. In a blender or food processor, puree the squash with 2 cups of the chicken stock. Puree until smooth and set aside.

In a saucepan, over medium heat, bring 4 cups of the stock and ½ cup of the chopped onions to a simmer. Stir in the rice and cook until the rice is tender and the liquid is absorbed, about an hour, stirring occasionally with fork. Remove the rice from the pan and cool. In a large saucepan, add the remaining oil, heat up and add sausage and brown. Add remaining onion and the corn. Season with salt and pepper. Sauté. Add the remaining chicken stock and squash puree. Bring to a boil. Reduce the heat to medium, cover and simmer for 20 minutes. Skim off any fat that may rise to the surface. Stir in the rice and continue to cook for 10 min. Remove from the heat, stir in the half and half and season if needed. Stir in parsley and serve.

Winter Minestrone Soup

Ingredients

• 2 tsp olive oil
• ½ cup chopped onion
• ½ tsp dried or fresh basil
• ½ tsp dried oregano
• 2 cloves garlic, minced
• 1 butternut squash cubed (1 ¼ cups)
• ¾ cup diced zucchini
• ½ cup chopped carrot
• ½ cup diced fennel (may substitute celery or leek)
• 1 cup water
• 14 oz chicken broth canned or homemade
• 5 Tbsp tomato paste
• 1 cup uncooked pasta
• 2 ½ cups chopped cabbage
• ½ tsp freshly ground pepper
• 2 Tbsp grated Parmesan cheese

Directions

Heat oil in Dutch oven over medium high heat. Add onion, basil, oregano and garlic to pan. Sauté 5 minutes or until onion is tender. Add squash and next 3 ingredients (through fennel), sauté an additional 5 minutes. Stir in 1 cup water, broth and tomato paste; bring to a boil. Reduce heat, and simmer 10 minutes or until vegetables are crisp-tender. Stir in pasta; cook 8 minutes, stirring occasionally. Add cabbage; cook 3 minutes. Stir in pepper. Cook until desired doneness. Serve with cheese Parmesan cheese on top.

Approximately 6 servings.

Optional: Meatballs or other meat may be added if desired.

Lemon Grass Roasted Chicken

Ingredients

• 2 tbls. finely chopped shallots
• 1 tbls. finely chopped garlic
• 1 tbls soy sauce
• 1 tbls dried chile flakes
• 1 tbls sugar
• 4 ½ tsp fish sauce
• 1 ½ tsp kosher salt
• 2 tbls finely chopped cilantro
• 1 tbls vegetable oil
• 1 stalk finely minced lemon grass
• 1 chicken (3-4 pounds), rinsed and patted dry

Directions

In a cooking dish large enough to hold the chicken combine shallots, garlic, chile, soy sauce, sugar, fish sauce, salt and chopped lemon grass reserving 2 tbls for future use. Add the chicken, turn in the marinade to coat. Pour excess marinade into the cavity and marinate in the refrigerator at least 3 hrs., but it is better overnight. Heat oven to 350 degrees. Put chicken, breast side down on a rack in a roasting pan. Roast 20 min per pound. Turn over and roast until nicely browned, about another 20 min per pound .About 10 min before chicken is done combine remaining lemon grass with cilantro and vegetable oil and baste the chicken. Chicken is done when juices run clear. Let stand 10 min

Skip the Drive-Thru

When picking up food instead of driving through, go in and order. This will save you fuel and reduce your emissions. Over time, little steps like this add up and it don’t really impact the quality of your life. Another tip to speed up your food but improve quality is to frequent restaurants that allow you to call your order in ahead of time. When you park and go in, your food will already be ready so all you have to do is pick it up. No waiting and you cut down on the drive through.

While you are inside tell them to skip the napkins and plastic silverware if you are simply taking the food home with you. You already have utensils and napkins so why add to the clutter and waste? Another tip is to bring your own bag here as well. Canvas shopping bags aren’t just for the supermarket. You can use them anywhere that bags are used.

This is a simple step that can save money and the environment.

Chicken with Apples

Ingredients

• 1½ cups quick-cooking rice
• 2 large onions, thinly sliced
• ½ lb. snow peas, trimmed
• 1 large red cooking apple, cored and coarsely chopped, not peeled
• 2 tbsp curry powder
• 1 tbsp plain flour
• ¼ tspn salt
• 1 cup chicken stock
• 3 tbsp vegetable oil
• 1 cup milk
• 1 tbsp freshly squeezed lemon juice
• ¼ tspn black pepper
• 2 cups diced cooked chicken
• ½ cup unsalted dry-roasted peanuts (optional)

Directions

Cook the rice according to instructions. Transfer to a large bowl, cover with foil, and keep warm.

Heat 1 tbsp of the oil in a large frying pan over moderate high heat for 1 minute. Add the onions and sauté, stirring occasionally, for 5 minutes or until they are soft. Add the snow peas and apple and cook, uncovered, stirring now and then, for 2 to 3 minutes or until the apple is golden brown. Add to the rice.

Heat the remaining 2 tbsp of oil in the pan for 1 minute. Blend in the curry powder, flour and salt, and cook, stirring, for 2 minutes. Gradually whisk in the stock and milk and cook, stirring constantly, for 3 to 5 minutes or until thickened.

Mix in the lemon juice, pepper, chicken and rice mixture. Cook, uncovered, stirring occasionally, for 2 to 3 minutes more - just until steaming hot.

Sprinkle some of the peanuts over each portion.

Ratatouille

Ingredients

• 1/3 cup olive oil
• 2 or more garlic cloves, peeled & chopped
• 2 cups (1 large) sliced onions
• 3 cups (2 medium) sliced zucchini
• 4 cups (1 small) cubed, peeled eggplant
• 2 bell peppers, seeded and cut into strips *any peppers will do fine
• 1 ½ cups peeled, seeded and chopped tomatoes
• 1 tablespoon thinly sliced fresh basil leaves
• 1 tablespoon chopped fresh parsley leaves
• Optional: 1 tablespoon capers
• Salt and freshly ground pepper, to taste

Directions

Heat oil in a large skillet, add the garlic and onions and sauté until the onions are transparent. Meanwhile, slice the squash and peel and cube the eggplant. Add squash, eggplant and peppers to the skillet, cover and cook slowly about 20 minutes. Add the tomatoes and capers and simmer, uncovered, until the mixture is thick, about 10 minutes. Season with salt and pepper. Serve hot or cold.

Note: Eggplant may be grilled. If eggplant is large it should be salted, rinsed and then squeezed dry.

Credits: Abundant Harvest Organics

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