pão e queijo

Breaking Bread (Rustic Acorn Squash Galette with Roasted Garlic)

 

There's definitely something to be said for sharing a meal.  One of the first European gastronomic journalists, Jean Anthelme Brillat Savarin, observed that the sense of taste, preparing and eating food (what we know as gastronomy), are aspects of a civilizing power that brings people together and keeps them together.  In other words, meals (the preparation and eating of) create bonding experiences.  

 

When you're new to a city, meeting friends and establishing relationships can be a bit intimidating.  Two Fridays ago we had the Gastronomy program orientation, where we all prepared a meal together.  We broke off into little groups and each prepared a seasonal, local, spectacular dish.  My group created four rustic winter squash tarts that were lovely.  

 

As we sat down to a four course meal, one that everyone had contributed to, whether by sautéing onions or slicing watermelon radishes with the mandolin, our connection to one another was already that much stronger because of the time spent in the kitchen, and then sharing the meal we had prepared together.

 

This past weekend I had the good fortune of meeting up again with some of my classmates and breaking bread at a fine establishment in the South End, followed by the consumption of a few French macarons at a local bakery-café.  I am now more convinced than ever that food brings people together.   

 

 

Rustic Acorn Squash Galette with Roasted Garlic

p&q original (inspired by my orientation dinner)

Serves 4 (as main) to 6 (as starter)

 

For galette dough:

1 cup unbleached all-purpose flour

½ tsp salt

½ tsp hot red pepper flakes

5 tbsp butter, cut into small pats and chilled

4-5 tbsp ice water

 

For filling:

1 large acorn squash, cut in half and seeds removed

1 small head of garlic

1 tsp + 1 tbsp olive oil, divided

1 medium onion, chopped

Salt

1 egg, beaten

Cheese, shredded or crumbled (optional- I topped the galette with feta before serving)

 

Preheat oven to 400F with rack in the center.

To make dough, combine the flour, salt, and hot pepper flakes in the bowl of your food processor.  Pulse a few times to incorporate.  Add the pats of cold butter and pulse a few more times until there are some pea-size pieces remaining.  Add the ice water very slowly, pulsing all the while, JUST until the dough is slightly damp and when pinched it clumps/ sticks together (it's very easy to add too much water and/or over process the dough, so use precaution).  Form dough into a ball and then flatten into a disk; wrap in plastic wrap and refrigerate while you roast the acorn squash and garlic.

Place the acorn squash face-down in a baking pan large enough to hold the two halves.  Remove the outer layers of paper-like skin on the garlic, leaving only the thin skin on each clove.  Using a serrated knife, cut about ¼ to ½ inch of the top off of the garlic bulb.  Drizzle top with about 1 tsp olive oil and wrap in aluminum foil.  Place in baking pan along with the acorn squash.  Roast in preheated oven-- garlic will take about 30-35 minutes (the cloves will feel soft when squeezed), and the squash will take a bit longer, about 40-45 minutes, until fork-tender.  Remove from oven (don't turn oven off) and let cool slightly.  Remove skin from squash and chop into rough pieces.  Remove garlic from foil pouch and squeeze garlic cloves out of their skins. Mash garlic slightly with a fork.  

While the squash and garlic are baking, heat 1 tbsp olive oil in a skillet over medium heat.  Add the chopped onions and sauté for 5-7 minutes, until translucent and just starting to brown.

Lower oven heat to 375F and line a baking sheet with parchment or a silicone baking mat.  Remove galette dough from refrigerator and roll into a rough 12-inch circle (it doesn't have to be pretty or perfect!), about ⅛ to ¼-inch thick.  Transfer to the lined baking sheet and spread the onions and garlic on the dough, leaving a 2-3 inch border all around.  Top with the acorn squash and a light sprinkling of salt to taste.  Top with cheese if using.  Fold the dough border up around the filling and press to adhere and seal.  Brush the beaten egg on the visible dough.  Bake for about 30 minutes, until crust is golden.  You could dress it up for a meal by serving it with a green salad and a glass of wine.  

 

The Other Day I Received the Following Email... (Baked Ginger Tofu with Mango)

 

 

Dear Sarah,

 

It's just not the same around here since you moved away! I try to tolerate the other creatures (both the two- and four-legged variety), but they are not of the same status (Queen); and therefore, it has been very difficult  as they are mere peasants, and they are trying my patience.

 

I miss my personal groom. You made me so shiny and soft. Now I have to do my toilette all by myself! (Gasp!) And I miss our lively conversations. The others just bore me, so all I can do is lie around and sleep. My bed is lonely, I miss scratching at your door at 2 in the morning, and no one calls my name with as much excitement and enthusiasm as you.

 

Well, I guess I should stop feeling sorry for myself. I hope you are enjoying that new place you moved to. But don't get too attached to Ophelia, okay?

 

Love and paws,

Miz Newt

 

My response?

Dear my lovely Miz Newt LJBSBINNM,

Thank you for your thoughtful message.  Things here just aren't the same without you. There is no fluffy friend that comes scratching at the door at 2am, nor one that dips her paw into my water glass.  It's not the same eating at the dinner table without you wagging your tail into my food.  I miss your million moods, from affectionate and purring kittay, to playful kittay that lets me pet your fluffay tummay.  

Ophelia just isn't the same, so no worries, there's no competition.  She's much skinnier than you, and eats wet cat food (we would call that peasant food).  I don't think she could catch a mouse if her life depended on it.  

Lovely photograph by the way, my prinzesssss, you look like you're fat and as happy as you'll get without me there.  Glad to see you're getting in the way of the plebians' work as always.  I remember you fondly and hope we can be reunited soon.

 

Keep it fluffay,

Beris

 

Baked ginger tofu with mango

p&q original (tofu inspired by this recipe)

Serves 2 (main) to 4 (light dish)

 

16 oz extra firm organic tofu (the firmer the tofu, the better)

1-inch piece ginger, peeled and minced

1 garlic clove, minced

⅓ cup soy sauce (sub GF tamari to make this dish Gluten Free)

2 tsp honey (use local)

1 ½ tsp balsamic vinegar

1 cup frozen mango chunks, thawed and cut into smaller chunks

2 tbsp thinly sliced scallions

Cooked brown rice, for serving

 

Press the tofu by first draining it, and then putting it on a plate lined with paper towels.  Put another paper towel on top of the tofu, followed by another plate, and place a heavy object on top.  Press for 20 minutes.

 

Meanwhile make the marinade by combining the ginger, garlic, soy sauce, honey, and balsamic vinegar.  I found doing this in the food processor works great because it makes a more uniform mixture and cuts the ginger and garlic up nicely.  

 

Cut the tofu into flat slices about ¼-inch thick, then cut each slice into thirds.  Place the slices in a shallow dish large enough to hold them in one layer and cover with the marinade.  Marinate for 30 minutes, flipping a few times.  

 

Preheat oven to 400F and line a baking sheet.  Place the marinated tofu slices on the baking sheet, reserving the marinade, and bake for 30 minutes, flipping halfway through.  (Sarah note: the first time I made these, I was using VERY firm tofu and only needed to bake them for 20 minutes; if using regular store-bought extra firm tofu, you will want to bake them longer, about 30 minutes).  

 

While the tofu is baking, toss the mango chunks in the leftover marinade.  When tofu is done baking, serve on rice and topped with mango chunks and scallions.  

 

Random Acts of Kindness (Barley Salad with Sweet Potato, Pecans, and Feta)

 

Sometimes I'm inclined to think that we live in a cold world.  One where machine-recorded tapes substitute human voices, where automated checkouts replace librarians and supermarket workers.  Where a handshake no longer signifies a promise made.  Where things have become ultra legal and we lose sight of love, kindness, and helping others.

 

I know, that was a little depressing.  Do you ever feel that way, too?  

 

Well, good news.  I'm about to talk about something really happy: random acts of kindness.  Among the garbage and the grime, you can usually find a friend who will smile and brighten your day.  A kindred spirit who lifts heavy books for you or cooks you a warm meal.  

 

Here in Boston I've been a witness to many a random act of kindness.  From drivers waving me to cross the street in the cold, crisp weather (a nice change from Costa Rican drivers accelerating when they see a pedestrian crossing), to observing while the conductor of a subway train left his position to help a blind man off the trolley.  I've had to ask for directions and was pleasantly guided, and fellow Bostonians have even taken the time to point me to where I needed to go.  

 

It makes me feel all warm and fuzzy inside.  Reciprocally, it feels good to do random acts of kindness.  It makes our world a better place.  Have you done any random acts of kindness lately?  

 

Barley Salad with Sweet Potato, Pecans, and Feta

p&q original-- inspired by this recipe

Serves 4

 

1 cup barley

2 cups water

Salt

2 tbsp olive oil

½ tsp cayenne pepper or hot pepper flakes

500g sweet potatoes, medium dice (about 3 cups cubed)

½ cup pecans, toasted and chopped*

⅓ cup parsley, finely chopped (I used my food processor)

3 tbsp extra virgin olive oil

1 tbsp apple cider vinegar

Tiny drizzle of honey

100g crumbled feta cheese*

 

Preheat oven to 400F with rack in the center. 

 

Rinse the barley in a fine mesh strainer, picking out any bad grains.  Combine the barley and water in a medium saucepan, and add a few pinches of salt.  Cook over medium-high heat until water reaches a boil, then lower the heat, cover, and cook for 30 minutes, until water has been completely absorbed. (Check the package to see how long your barley needs to cook; mine was done after 30 minutes but some cook longer/ shorter).

 

Meanwhile, combine the olive oil, pepper, and 1 tsp salt in a large (I used 9 x 13-inch) baking pan.  Add the diced sweet potatoes and toss well to coat.  Bake in preheated oven for 30 minutes, or until tender.  

 

When barley and sweet potatoes are done cooking, place them in serving bowl; add pecans and parsley.  Make the dressing by combining the olive oil, apple cider vinegar , and a tiny drizzle of honey; then add to the serving bowl, along with the feta cheese.  Serve warm or cold.  

 

*Notes: You could substitute another nut for the pecans if you wanted.  About the feta, I like to purchase a block and crumble it myself because I think it tastes fresher that way.  

 

On Dining Well (Butternut Squash Tofu with Browned Butter and Pecans)

"One cannot think well, love well, sleep well, if one has not dined well."-- Virginia Woolf

 

Dine well we did.  Three hours of kitchen dance, pivoting, avoiding, spilling, picking up, moving around, juggling platters, taking bites, shoving into the oven, banging plates, sharing tasks.  

 

The Cava was poured into chilled glasses, the golden-crusted Brie removed from the warmth of the oven, popovers poked for steam to release, and the first course was ready.  The cheese was at the mercy of our implements of destruction, layered beneath zesty cranberry.  Then came the roasted beet and pear salad with beet greens and a balsamic-honey glaze, which surprised us all.  Dark pink juice tinged the feta, and the flavors burst in our mouths.  Roasted sweet potato cubes were speared with skewers and dipped into refreshingly spicy cilantro-lime-jalapeño dip.  

 

Our stomachs could hold no more, yet the gluttony had just begun.  The French onion soup was thick, topped with crusty baguette and Jarlsberg and thrust under a flaming hot broiler.  We made our best efforts at finishing, but of course there was room for dessert: a creamy rice pudding with vanilla bean, served with orange almond tuile lace cookies that were chewy and left a floral aroma.  

 

Plates were stacked high from the five courses, silverware gathered and soaked.  The fire was roaring as a gusty wind blew down the chimney, we collapsed with full bellies, almost unable to move.  Dine well we did.  

Butternut squash tofu with browned butter and pecans

p&q original

This recipe was inspired by a lovely fresh stuffed ravioli dish I had with butternut squash, brown butter, and walnuts at Biaggi's.  It tastes just like it-- only without the pasta!

Serves 4 (main) to 6 (side)

 

4 tbsp butter

¼ cup shredded Parmesan cheese

1 tbsp olive oil

2 cloves garlic, minced

16 oz block firm or extra firm organic tofu, patted dry and diced

2 small butternut squashes, roasted, peeled, seeded, and diced*

1 ½ tsp chopped fresh rosemary

½ cup pecans, coarsely chopped

Salt to taste

 

In a small heavy saucepan, heat the butter over medium heat.  Let it keep cooking without stirring even after it has melted completely.  Swirl the pan occasionally and let it reach a deep brown color.  It will be pretty uniformly dark and nutty-smelling when finished.  Remove from heat and let cool slightly, then add the parmesan and mix in (it will be a bit lumpy).

 

In a large (preferably nonstick) skillet, heat the olive oil over medium heat.  Add the garlic and sauté, stirring occasionally, for one minute.  Add the diced tofu and cook about 5 minutes, or until heated through.  Add the diced roasted butternut squash and cook until heated through, another 2-3 minutes, stirring occasionally.  Mix in the rosemary and pecans and let the flavors incorporate, another 2-3 minutes.  Remove from heat and add the browned butter sauce, mixing thoroughly.  Add salt to taste and serve hot with rice or another grain.  

 

*I usually roast my squash anywhere between 350F and 400F for 40 minutes to 1 hour, until fork-tender.  You can leave it whole before baking, and scoop the seeds out after, or you can cut it open lengthwise before baking and scoop seeds out then.  

 

Changing Seasons (Mushrooms and Tofu en Papillote)

 

 

Inside our big red house we are warm.  Dad has put some logs that we keep stacked along the back of the garage in our Swedish fireplace.  He's stoked it real nice, too.  The animals-- Daisy, our yellow lab, Miz Newt LongJohn Bacon Squeegie BIN, our black and multi-colored fat cat, and Meisha, another black kitty-- are having a snoring contest, sprawled out across the living room floor.  

 

This morning we awoke to frosty fields, and the sheep's wool is getting fluffier every day.  Fall has gone by too quickly, and now there aren't many vegetables being harvested.  The leaves are almost gone, just the pine trees in our side yard are still green. 

 

It's been a while since I have lived the four seasons, and each has its own beauty.  

 

As Henry David Thoreau once said:

 

"Live each season as it passes; breathe the air, drink the drink, taste the fruit, and resign yourself to the influences of each."

 

  

Mushrooms and tofu en papillote

Adapted from The First Mess

Serves 2-3

 

12 oz mushrooms, sliced if small and coarsely chopped if large (I used local portobello) Dice stems finely

8 oz extra firm organic tofu, medium dice

1 large clove garlic, minced

1 large sprig rosemary, leaves minced

2 tbsp good balsamic vinegar

2 tbsp olive oil

Salt and pepper, to taste

2 medium sprigs thyme

 

Preheat oven to 400F with rack in the center.  Cut two pieces of parchment paper about twice the size of a half sheet pan.  

Add the sliced or chopped mushrooms, tofu, garlic, rosemary, vinegar, oil, salt and pepper to a medium mixing bowl; toss until everything is well mixed and coated with vinegar and oil.

See these instructions to form the parchment packets.  Place a thyme sprig on top of each mound of mushroom-tofu mixture.  Wrap parchment packs up, and bake in preheated oven for 20 minutes.  Carefully cut open the packets using scissors and serve.  

 

Look how far we've come (Blue Hubbard Squash and Treviso Risotto with Asiago)

 

Let's do something.  

 

 

You can stay seated where you are, relax on your plush sofa or sit up straighter at your work desk.  Whatever floats your boat.

 

I want you to reflect… what were you doing a month ago?

 

How about six months ago?

 

A year?

 

Five?

 

How about even longer than that?

 

We've come a long way.  We've had trials and errors.  We've had lessons, both gentle and difficult.  We've had poor discipline at times and great motivation at others.  

 

People have come and they have gone.  We look back through the rearview mirror, the road behind us is sometimes windy, sometimes straight.  There have been curveballs, marvelous surprises and unexpected traumas.  There has been hurt and baggage carried a long way.  I hope, friend, that you have been able to leave most of it behind, and pack up the good parts for the long haul.  

 

I hope you are happy, fulfilled, and finding your way.  I hope you sleep warm at night, surrounded by people who love you.  I hope you've grown up but never leave your young spirit behind.  I hope you realize how far you've come.  And that the journey is beautiful.

 

 

Blue hubbard squash and treviso risotto with asiago

Inspired by My Recipes

 

1 medium blue hubbard squash (or other squash), about 3 lbs

3-4 cups vegetable broth

1 large or 2 small bunches treviso, stems removed and coarsely chopped

2 TBSP olive oil, divided

1 small onion, finely chopped

1 cup Arborio rice or other risotto rice

¼ cup dry white wine

⅓ to ½ cup shredded Asiago cheese, to taste

Salt to taste

 

Preheat oven to 375F with rack in the center.  Using a cleaver, very carefully cut the squash in half lengthwise.  Place squash halves cut sides down on a baking sheet lined with a silicone mat or parchment.  Bake in preheated oven for 50 minutes, or until fork-tender.  Cool squash, remove seeds and discard.  Using a fork, remove the flesh (it's too hard to peel without the skin breaking into pieces).  Place the flesh in a bowl and mash with the fork.  

 

Bring the broth to a simmer in a small saucepan.  When hot, turn the heat to low to keep warm.  

 

Heat one tablespoon olive oil in a Dutch oven over medium heat.  Add the chopped treviso and cook, stirring occasionally, for 3-5 minutes, until wilted.  Remove with a spoon, put into a bowl, and set aside for later.  

 

Add the remaining tablespoon of olive oil to the pan along with the chopped onion.  Sauté for a few minutes, or until softened.  Add the rice, coat with oil, and toast for a minute, stirring occasionally.  Stir in the wine along with ½ cup of broth.  Cook, stirring occasionally, until the liquid is nearly absorbed.  Add the broth in ½ cup increments, waiting until the rice has almost completely absorbed one addition before adding the next, until the rice is creamy, puffed, and well cooked.  

 

Add the squash puree and mix in.  Let cook, stirring occasionally, for a few minutes to let the extra moisture evaporate.  Stir in the sautéed treviso and the asiago cheese.  Taste for salt and adjust seasonings as necessary.  

 

Roasted Acorn Squash Stuffed with Wild rice, Dried Cranberries, and Feta

Up until recently, I was a pretty reluctant squash eater.  

 

Butternut squash?  Too difficult to cut, and way too sweet for my liking.  Conclusion: savory foods should not taste sweet.  

 

I tried it in two different recipes, the first being a gratin in Deborah Madison's lovely Vegetarian Cooking for Everyone.  I hated it, but gave the poor squash another chance when my mom recommended a butternut and apple soup.  I just about gagged and threw the whole thing away.  That says a lot because I don't like to waste.  

 

I doomed winter squash evil, and asked myself why people had to eat such hardy food in the wintertime.  Why couldn't we just eat summer food all year round?

 

But ever since I've become very serious about eating local and in season, I realized winter squash is something I just have to accept as a fact of life.  So why not make it good?

 

I've made about three thousand different stuffed squash recipes by now, and this one is by far my favorite.  OK, I exaggerate.  I've made maybe ten.  And this squash is so good, it should definitely be a part of your Thanksgiving celebration. But it's only November, and although I admit to liking the poor vegetables a bit better now than before, I will say it feels like it's gonna be a long winter… if you know what I mean.  

Roasted acorn squash stuffed with wild rice, dried cranberries, and feta

p&q original

Serves 2-4 depending on how hungry you are!

 

2 medium acorn squash

6 oz box Near East wild rice mix

⅓ cup dried cranberries

½ cup good feta, crumbled

½ cup toasted chopped walnuts or pecans, optional

 

Preheat oven to 375F with rack in the center.  Place the two acorn squash on a baking sheet (I find lining it with a silicone mat or parchment makes for easy cleanup).  Bake in preheated oven for 50-55 minutes or until fork-tender.  Cut squash in half (either way) and scoop out seeds and membrane; discard.  

 

Meanwhile, prepare the box of rice according to package instructions.  This usually takes about 30-35 minutes.  

 

Add the cranberries, feta, and nuts to the cooked rice.  Mix well and serve in the wells of the acorn squash.

 

Ommegang Quiche with Purple Turnips and Mushrooms

 

On the wicker rocking chair in the living room sleeps a black cat, her paw wrapped around the the flowered cushion.  Her dark fur absorbs the sunbeam and it's easy to tell she's dreaming peacefully.  Maybe of the school mouse she brought inside the other day.

 

 A big bluejay flies gracefully into the feeder, scaring the smaller birds.  They go chirping away, gossiping about the big mean bluejay.  

 

The leaves on the trees have fallen but I don't know where they've gone.  Our yard is filled with hardy pine trees, and some maples out back where we collect the sap for syrup around March.  

 

This is late fall in upstate New York.

 

Ommegang quiche with purple turnips and mushrooms

p&q original

 

2 TBSP olive oil

1 small onion, chopped

2 cloves garlic, minced

8 small-medium turnips, scrubbed and thinly sliced (you can cut them into half moons before slicing if they are large)

8 oz (weight) mushrooms, sliced

1 tsp good balsamic vinegar

Salt and pepper, to taste

4 eggs (preferably free-range organic and/or humane certified)

1 cup whole milk

1 cup shredded Ommegang Ale cheese, or another beer-type farmstead cheese (or substitute part or all for another cheese)

 

In a large heavy-bottom saucepan, heat the oil over medium heat.  Add the onion and sauté, stirring occasionally, for a few minutes or until slightly softened.  Add the garlic and sliced turnips.  Cook, stirring occasionally, for about 10 minutes or until you can slice a piece easily.  Add the mushrooms and cook a few minutes longer, until they have reduced considerably in size, are darker in color, but haven't quite "juiced" yet.  When done cooking, add the balsamic vinegar, and salt and pepper to taste; mix to combine.

 

Preheat the oven to 375F with the rack in the center.  Lightly grease a deep 9 ½-inch pie dish.

 

Meanwhile, in a medium mixing bowl, whisk together the eggs and milk until well combined.  Add salt and pepper to taste.  Add half of the shredded cheese and mix in.

 

Add the cooked vegetable mixture to the greased pie dish.  Let cool slightly.  Pour in the milk mixture (no need to mix here, just make sure no veggies are popping up too much above the surface).  Sprinkle the top with the remaining shredded cheese.

 

Cook in preheated oven 35-40 minutes or until golden, puffed, and just set in the center (doesn't jiggle).  Let rest at least 10 minutes before serving.  

 

Good news + delicious Asian Rice Noodles & Crispy Tofu with Leeks and Mushrooms

Hey, guys!

 

Just reporting from home base here in Upstate New York, where less than a week ago we had our first snow!  Now it's sunny, cold, and beautiful.

 

But the day just got even more beautiful when... I received my acceptance letter to Boston University's Master of Liberal Arts in Gastronomy!  I'll be headed to the Bean Town for Spring Semester... so so so excited.  As always, I'll keep you posted through my blog of all my foodie adventures :)

 

Now for the recipe.  You MUST make this!  It is a new favorite of ours, a p&q original!

 

Asian Rice Noodles & Crispy Tofu with Leeks and Mushrooms (or Golden sunset over noodle, as my mom calls it)

p&q original

Serves 2-4

 

½ of an 8.8oz package Thai rice noodles, or other thin Asian-style noodles (such as udon or soba)*

Salt, to taste

1 TBSP olive or other oil

3 small leeks (white and light green parts only), thinly sliced

3 large cloves garlic

8 oz (weight) mushrooms, sliced

1 TBSP cilantro, plus more to taste

1 cup water

¼ cup gluten-free tamari or soy sauce

3 TBSP cornstarch

16 oz block extra firm organic tofu

 

Cook the rice noodles as package directions indicate.  I use salt as I would in cooking regular pasta.  Set aside.

Meanwhile, heat the oil in a large skillet over medium heat.  Add the leeks and garlic, and sauté a few minutes until slightly softened.  Add the mushrooms and continue to sauté, stirring occasionally, until they brown and shrink, a few minutes more (just before they start to juice).  Add cilantro and mix well.

In a measuring cup or small mixing bowl, combine the cup of water, tamari or soy sauce, and cornstarch until mixed well.  I find it's easiest if you pour the cornstarch in slowly, mixing all the while.  Add the tamari-cornstarch mixture to the vegetables in the skillet.  It will be very liquid-y.  Leave on the stove, stirring very occasionally, until thickened.  It should become quite thick.

 

Drain the tofu and pat all over with paper towels to remove excess liquid.  Cut crosswise into approximately ⅓-inch thick slices.  Turning the slices on their sides, cut on the diagonal into triangles.  Remove the vegetables and sauce to a bowl, but don't turn the burner off.  Leave the residue of the sauce in the pan.  Add the tofu slices, in one layer, to the skillet.  Cook over medium heat (you may want to raise the heat slightly for a crispier crust) for a few minutes on each side, until golden and crispy.  Serve the sauce and tofu over the cooked pasta.  Enjoy!

 

*A note about the noodles: I made the entire box of noodles, but found it to be way too much.  Next time I would make only half the 8.8oz box.

 

Going sugar-free: October Unprocessed (Delicata squash salad with kale and garbanzos)

 

You may have noticed that the sweets factory has decreased its production around here lately, and you'd be right.

 

See, the this whole October Unprocessed thing, although I haven't been as good as I hoped to be (ahem), has really raised our awareness of what's in our food and how it affects us.

 

Yeah, so much that Sarah and sugar are no longer such good friends (huh?  Didn't think that'd happen, did you!).  Not only is sugar highly processed (it DID used to be a plant, once upon a time), but it's bleached with ground up animal bones, and its nutritious value is basically null.  On top of that, it comes from far away.

 

The thing is, sugar addiction is kind of hard to break.  On both sides of my family, there is a big cookie love, and we all admit to having demanding sweet toofers.  So, my mom and I have decided we are going to try to wean sugar from our diets.  We want to replace sugar with local honey and maple syrup, consumed in lower quantities.  And so far it feels great: no more sugar crashes and empty calories.  

 

Although we haven't been able to give up crackers and the occasional other processed good, during the past few months, and especially this past month, we've been removing certain foods from our diets and adding others to eat locally, seasonally, sustainably, and unprocessed.

 

How's your October Unprocessed been going?

 

Delicata squash salad with kale and garbanzos

Inspired by a recipe by Martha Stewart via Whole Living

Serves 4

 

1lb delicata squash (one medium), halved lengthwise and seeded*

1 ½ TBSP olive oil, divided

2 TBSP balsamic vinegar

2 TBSP honey (use local)

6 oz (weight) kale

1 large shallot, finely chopped

1 garlic clove, minced

1 TBSP red wine vinegar

1 tsp sea salt (or other coarse salt)

Pepper, to taste

15 oz can organic garbanzo beans, drained and rinsed (I like Eden Organics brand because of the BPA-free can)

 

Preheat the oven to 400F with rack in the middle.  Slice the squash halves crosswise into ½-inch thick half moons.  Toss with ½ TBSP oil and place on a baking sheet or pan in one layer.  Bake about 18 minutes, or until just tender.  Mix together balsamic and honey until well combined; remove the squash from the oven and brush some of it onto the squash halves with a pastry brush.  Return the pan to the oven and bake for 5 more minutes.

While you're baking the squash, remove the coarse stems from the kale by tearing the leaves off them.  Wash the leaves, leaving some water clinging to them.  Slice into 1-inch chiffonade.  Place the washed leaves in a medium nonstick skillet and cook over medium heat until wilted, about 5 minutes.  Empty into a serving bowl, then add the garbanzo beans and squash and set aside.  

Add the remaining 1 TBSP olive oil to the skillet and cook the shallot and garlic in it over medium heat until softened, about 4 minutes.  Add the red wine vinegar and the leftover balsamic-honey mixture to the saucepan and bring to a boil.  Season with salt and pepper.  Pour the dressing over the kale, beans, and squash and toss well to coat the veggies.  

*A note about the squash:  You can use 2 medium squash (2 lbs) if you wish, but I found one was enough.