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Tag: health choice

Stuffed Kabocha Squash

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Ingredients

Pancakes

  • 1 kabocha squash (or other winter squash, such as acorn squash, pie pumpkin, etc)
  • 1 Tablespoon oil
  • 1 cup cooked brown rice
  • ½ white onion
  • 1 14-ounce can diced tomatoes
  • 1 14-ounce can black beans or 1 pound cooked ground meat
  • ½ cup tomato sauce
  • 1 4-ounce can jalapenos (optional)
  • 1½ teaspoons taco seasoning
  • ½ cup shredded cheddar cheese
  • Salt and pepper to taste

Directions

  1. Wash hands with warm, soapy water for 20 seconds.
  2. Wash kabocha squash (or other squash) under running water. Use a scrub brush, if possible. Dry off the squash with a paper towel. 
  3. Preheat oven to 350°F.
  4. Cut off the top of the squash and removed the seeds.
  5. Brush oil around the inside. Bake for 20-30 minutes, or until the squash begins to become soft.
  6. In a large bowl, combine rice, onion, tomatoes, beans or meat, tomato sauce, seasoning, and cheese.
  7. Remove the squash from the oven.
  8. Stuff the rice mixture into the squash. Put the lid onto the squash.
  9. Bake for another 30-45 minutes, or until the filling is hot and the soft is completely tender.
  10. Slice into pieces and serve hot.

Makes 6-8 servings

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Leaf Finger Salad

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Ingredients

  • 1 large head iceberg lettuce 
  • 1 cucumber (sliced)
  • 1 beet (shredded)
  • 1 carrot, medium (shredded)
  • 6 teaspoons sunflower seeds
  • 2 teaspoons olive oil
  • 2 teaspoons balsamic vinegar

Directions

  1. Wash hands with warm, soapy water for 20 seconds.
  2. Carefully peel lettuce leaves off the head.
  3. Lay lettuce leaves on a flat surface. Top each leaf with: cucumbers, beets, carrots, and sunflower seeds. 
  4. Drizzle each leaf with olive oil and balsamic vinegar.
  5. Slowly roll the leaf with all ingredients, tucking in the ends. 

Makes 6 servings

Parsnip Soup

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Ingredients

  • 1 Tablespoon vegetable oil
  • 1 white or yellow onion (chopped)
  • 1/2 cup celery (chopped)
  • 3 cloves garlic (chopped or 3/4 teaspoon garlic powder)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 cups parsnips (chopped, about 1 pound)
  • 1 cup potato (peeled and cubed)
  • 4 cups low-sodium vegetable broth
  • 1 cup water
  • 1 Tablespoon margarine (unsalted, or butter)
  • 1 teaspoon ranch or Italian seasoning
  • 1/2 cup cheddar cheese (optional)

Directions

  1. Wash hands with warm, soapy water for 20 seconds.
  2. Heat the oil in a large saucepan over medium heat. Add the onion and celery and cook until soft, about 5 minutes.
  3. Add the garlic, salt, and pepper. Cook for 1 minute.
  4. Stir in the parsnips, potato, broth, and water. Bring to a boil, then reduce heat to simmer for 20 minutes or until the parsnips and potatoes are soft. 
  5. Stir in the margarine or butter and let the soup sit uncovered for 5 minutes.
  6. Puree the soup in batches in a blender, using the manufacturer’s directions for pureeing hot liquids.
  7. Return soup to the pot. 
  8. Heat the soup before serving, stirring in water if it seems too thick.

Makes 6 servings

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