Spaghetti Squash Pasta Recipe

This dish seems like a pasta, but is made completely out of vegetables!

2 tsp olive oil

1 clove of garlic

1/2 cup sliced mushrooms

1 1/2 cup canned, ready cut tomatoes

2 cups cooked spaghetti squash strands

1/2 cup chopped onions

1/4 cup chopped parsley

1/2 tsp. dried basil

1 tsp. salt

To make spaghetti squash:

Cut squash in half, scoop out seeds and place cut side down in a microwave safe dish

add 1/3 cup of water and cover with plastic wrap.

Microwave on high for 15 minutes or until tender

Drain and cool

With a fork, remove all the strands and place them in a serving dish

To make the sauce:

In a large skillet heat oil. Saute garlic and onions until onions are translucent, about 5 minutes.

Add mushrooms, and saute for 2 minutes longer.

Stir in tomatoes, parsley and seasons, cover and simmer gently for 15 minutes.

Pour sauce over cooked spaghetti squash.

Bean and Barley Salad

This is a yummy, lime-y, cumin-y, hearty, easy, and many other wonderful y-y salad! Despite the fact that I had to go to the grocery store, make a list of what was local, come home, find a recipe, and then head back to the grocery store to buy the ingredients, I still enjoyed this multitextured, super-hearty meal. It's from Deborah Madison's Vegetarian Cooking for Everyone.

1.5 c corn
1 c black eyed peas
1/2 pearl barley
salt
1.5 c red kidney beans
1 green bell pepper, diced
1/4 teasponn red pepper flakes
1/3 c chopped parsley
2 tablespoons red onion, diced
3 tablespoons olive oil
2 limes, zest and juice
1/2 teaspoon ground cumin

Cook corn for a minute, cool
Cook barley in water with 1/2 teaspoon salt until chewy (about 40 minutes), drain, cool
Mix green pepper, pepper flakes, parsley, and onion
In a shallow see-through container, layer the corn, black eyed peas, barley, kidney beans with the green pepper mixture layered between each layer.

For the dressing:

Whisk oil, lime zest, lime juice, cumin, and 1/4 teaspoon salt. Pour over salad. Let it sit for at least a couple of hours or overnight. Toss gently before serving.

Enjoy!

October Soup

I don't know the real name for October Soup. I have no idea where we got this recipe. My friends and I have been eating it for ten years and we've never called it anything else. The first time we had this soup was at a funeral and we've had it every October since, so we just named it October Soup; mostly so we wouldn't have to eat something called Funeral Soup or Death Broth.



October Soup is perfect for October weather because it is made up mostly of root vegetables (local!) and warm spices (great for dropping temperatures). There is a scrumptious spicy Charmoula (see left) to go with it!! Super duper yummy and comforting. Check it out:

Ingredients:

2 Tbs olive oil

3 cups diced onions

2 cloves garlic

1" piece ginger, peeled and finely minced

2 Tsp Kosher salt

1/2 Tsp red pepper flakes

pinch of saffron

1/2 Tsp cinnamon

1 Tsp dried thyme

1/2 tsp fresh ground pepper

3 cups of diced carrots (1/2")

5 cups chicken stock or low sodium chiken broth

1 cup of diced turnips (1/2")

2 cups of diced parsnips (1/2")

2 cups of diced sweet potatoes (1/2")

1 cup of diced celery root (1/2")

16 Oz. canned chick peas, drained & rinsed

2 cups canned crushed tomatoes

Heat oil in a soup pot. Add the onions, garlic, ginger and salt; saute until onions are translucent. Add red pepper flakes, saffron, cinnamon, thyme and pepper. Saute for 1 minute. Add carrots and chicken stock. Bring to a boil and simmer carrots until almost tender (approx. 15-20 minutes). Add remaining root vegetables and simmer for another 10 minutes or until the vegetables are tender. (My carrots took less and my other root veggies took more.) Stir in the chick peas and crushed tomatoes; return to a boil. Season to tast with salt and pepper, thinning with morestock if necessary. Serve with Charmoula.

For Charmoula, mix in a small bowl:

3/4 cup extra virgin olive oil

1/4 cup freshlemon juice

1/2 cup chopped cilantro

1/2 cup chopped parsley

5 cloves garlic, minced

1Tbs paprika

1" piece ginger, peeled and minced

2 Tsp ground cumin

1/4 Tsp cayenne pepper

salt and pepper to tast

ENJOY!!! (I did!)