Harvest Chili with Kale

I'm practicing fall recipes, wishing for the weather to turn sooner rather than later.  This chili is so simple and quick to make and combines lots of delicious flavors.  I really love butternut squash in this recipe, but carrots will work too.  I prefer no-salt added beans and tomatoes, trying to keep my blood pressure in check!  Even though the 'already chopped kale' is convenient, it's too tough for this recipe.  Buy fresh.  Check here for more information on kale and its benefits.  Enjoy!

Non-dairy sour cream!

Ingredients:
1 T safflower or coconut oil
2 cups diced butternut squash (or carrots)
1/2 cup onion, finely chopped
2 cloves garlic, chopped
1 bunch of kale leaves, washed and chopped (about 2 cups before cooking)
1 T chili powder
1 tsp. cumin
1/4 tsp. dried oregano
15 oz. can organic black beans, drained and rinsed
15 oz. can organic kidney beans, drained and rinsed
28 oz. can organic diced tomatoes
Salt and pepper to taste (optional)
Dash of Cayenne for heat (optional)

Directions:
In a large sauce pot, heat oil on medium.  Add onion and squash and cook until just tender, about 10 minutes.  Add garlic, kale, salt & pepper, and cook a few more minutes until kale is wilted.  Stir in chili powder, cumin, and oregano and cook 1 minute, stirring.  Stir in tomatoes and beans.  Simmer10 minutes until heated through.  Eat with my yummy cornbread! Makes 4 servings.

Penne w/ Butternut Squash and Sage Pesto

This is really why I made the sage pesto.  I cheated and bought butternut squash already prepared from Trader Joe's.  Can you blame me?  The protein and complex carbohydrates from the whole grain pasta and mushrooms provide a heartiness that will fill you up quickly.  The combination of flavors in this recipe are pretty amazing, each distinct. 

So Yum!

Ingredients:

8 oz. whole wheat penne
2 T refined coconut or safflower oil
1 1/2 pounds of butternut squash, peeled and cut up
2 shallots, diced
8 oz. cremini mushrooms (baby bellas)
1/2 cup  sage pesto
pepper to taste

Directions:

Cook penne according to package directions, Al dente, and remember to salt the water.
In a large skillet, heat oil.   Cook squash about 6-8 minutes with cover (sort of frying and steaming at the same time).  Stir in shallots, mushrooms, and pepper and cook until veggies are tender, about 5 min.  Remove from heat and set aside.
When pasta is done, drain and reserve 1/2 cup of pasta water.  Return pasta to the pot (or a large bowl), stir in the sage pesto and squash mixture.  Add some pasta water if it seems too dry.  Um, yah, you know what to do next!

This recipe shared on Amee's Savory Dish

Zucchini Pasta

Why didn't I think of this?  I love the idea of using zucchini for pasta.  I love whole wheat pasta but I don't always feel like eating carbs.  Spaghetti squash is another favorite of mine that my mom turned me on to a few years ago.  Using zucchini, however, is simplified and doesn't require using the oven.  Just take 2-3 zucchinis and peel them with a regular potato peeler (I kept the dark green parts in there as well, that's where all the nutrition is).   Put them in a sauce pan and cover with water.  Simmer about 5 minutes and drain.  That's it!  So easy!  Thanks VeganPandamonium for opening my eyes to new and yummy food ideas.

*Serve with your favorite marinara sauce, or any sauce you love.  I topped mine with marinara sauce, nutritional yeast, and Italian seasoning.  And because it's veggies, I can eat as MUCH as I want.

Butternut and Balsamic

Spring and summer are upon us, so time for all those summer fruits and veggies.  Hold your horses!  I still like to eat winter squash, namely butternut squash.   I don’t like to prepare it from the skin and roast it because I don’t want to run my oven in the summer.  Thankfully, you can buy it already skinned and cut up in a bag.  Butternut squash, a superfood, is very low in saturated fat, cholesterol and sodium.  It is also a good source of Vitamin E, Thiamin, Niacin, Vitamin B6, Folate, Calcium and Magnesium, and a very good source of Vitamin A, Vitamin C, Potassium and Manganese.  It also has antioxidant and anti-inflammatory properties.  It is proven to help prevent the oxidation of cholesterol in the body, which helps maintain proper levels of cholesterol and reduce the possibility of heart attacks or strokes.  The fiber in this vegetable may be a benefit in reducing the risk of colon cancer.  Wow-za!  Who is not eating this stuff?

**You can stove top steam the butternut squash cubes or microwave in the bag.  I’ve discovered that it is so delish with Balsamic vinegar drizzled on top.  I buy a really good Organic Balsamic and keep it in my fridge for just such occasions!  No salt or butter is needed for this flavor explosion!  A party in your mouth baby.  Give it a try.