EAT THIS! – Fall Harvest Recipes

These recipes all take advantage of the bountiful fall harvest!  These are all simple recipes and very satisfying.

Carribean Chicken Stew

1 tsp – curry powder

.5 tsp cayenne

bay leaf

15.5 ounce – black beans, canned w/o salt

0.75 cup -chopped green bell pepper

2 cup – low sodium chicken broth

1.5 CUP – raw butternut squash

1.5 pound – cooked chicken breast, no skin or bone

2 – tsp cinnamon, ground

2 tbsp – coconut oil, extra virgin

4 EACH – garlic cloves

3 fruit – raw limes

1 tsp – nutmeg

1 cup – chopped onions

16 ounce – tomatoes, diced, w/o salt, canned

Directions:

In a large pot, heat oil. Add onion, green pepper, garlic (minced); saute 3 minutes. Add spices, saute 3 minutes.  Add tomatoes, broth, COOKED chicken (torn into strips), cubed raw squash, and undrained canned beans. Simmer, covered, 25-30 minutes, stirring occasionally. Remove bay leaf. Serve with squeezed lime juice.

Poppy Seed-Crusted Cauliflower

Add a little kick to your cauliflower with poppy seeds and peppers.
Serves 6
5 tablespoons black or white poppy seeds
6 or 7 small dried hot red chilies (3 stemmed, seeded, broken into pieces,
and 3 or 4 whole chilies)
1/2 teaspoon ground turmeric
1 teaspoon agave nectar
1 medium-size cauliflower (about 2 pounds), cut into 1/2-inch floret
2 tablespoons olive oil
1/2 teaspoon nigella seeds or white onion seeds
2 bay leaves
Grind poppy seeds and chili pieces in a spice or coffee grinder until they
form a fine powder; transfer to a small bowl and mix with 6 tablespoons
water to form a paste. Set aside.
In a medium bowl, combine turmeric and 1/2 teaspoon agave; add cauliflower
and toss until evenly coated. Set aside.
In a large nonstick skillet, heat 1 tablespoons oil over medium-high heat.
When oil is hot, add cauliflower and stir-fry 4 to 6 minutes, until it
begins to brown in spots; remove with slotted spoon to baking sheet lined
with paper towels.
Add remaining 1 tablespoon oil to skillet over medium heat. When oil is hot,
add nigella seeds, bay leaves, and remaining whole chilies. Stir-fry 15
seconds, then add poppy seed paste. Stir-fry 1 to 2 minutes, until fragrant;
stir in cauliflower.
Add 2/3 cup water; bring to a boil. Cover, reduce heat to low, and simmer 6
minutes, stirring once or twice, until cauliflower is just tender and sauce
is absorbed.

Creamy Pumpkin Soup

2 cup – unsweetened almond milk

4 each – apples

4 – low sodium chicken broth

2 tbsp – extra virgin coconut oil

1.5 each – medium onion

5 cup – pumpkin, raw, 1 inch cube

1/2 tsp tarragon

black pepper to taste

Directions:  Peel and dice the pumpkin into 1 inch cubes. Dice the apples into 1 inch cubes. Coarsely chop the onion. Saute the onion, pumpkin, and apples until the onion is soft, about 5-10 minutes, in 2 TBS coconut oil (can use other oil). Add the chicken broth, 1/2 tsp tarragon and black pepper. Simmer about 30 minutes, covered, until pumpkin is soft. allow to cool slightly and puree in food processor or blender, pouring back into pot. Add almond milk and reheat on low. Garnish with minced parsley.  Serves 8.

Baked Apples

4 medium apples, washed and cored

4 thin strips lemon rind

½ cup dried currants

1 whole vanilla bean, cut into 4 pieces

4 cinnamon sticks

¼ cup lemon juice

Place apples in large glass ovenproof bowl (with lid).  Place a strip of lemon rind, some currants, a piece of vanilla bean, and a cinnamon stick inside each apple.  Drizzle apples with lemon juice and scatter remainder of currants around them.  Bake covered at 350° for 60 to 75 minutes – Serves 4