Our Special Garden, Nutrition, Fitness & Natural Health

Citrus-Infused Squash

2 Zucchini
2 yellow squash
3 cloves chopped garlic
zest from 1 lemon and 1/2 orange
1T Italian Seasoning (I used the Italian Garden Herb Mixture from Herbal Delights)
1/2t Red Pepper Flakes (Optional)
1t Sea Salt from Nature’s Sunshine
2 T Olive Oil

- Cut zucchini and squash in half lengthwise. Cut into 3/4 inch pieces.
- Add olive oil to preheated pan. Add olive oil, chopped garlic, and citrus zest to the pan. Cook 3-5 minutes.
- Add squash, zucchini, and Italian Seasoning to the pan and cover with lid. Cook, stirring occasionally for about 20 minutes, or until squash is tender.

Spaghetti Squash

1 Spaghetti Squash approx 3 -4lbs
1 t Salt
1/4 t Cayenne pepper (optional)
1/2 t Nutmeg
1/2t Garlic Powder
1 t Italian seasonings such as basil, oregano, rosemary, thyme, etc.
2 T Olive Oil
1/2-3/4 C water

- Preheat oven to 350 degrees.
- Cut Squash in half lengthwise with a sharp, heavy knife. Scrape out seeds and stringy flesh with a spoon.
- Sprinkle salt and cayenne equally over the flesh of both halves.
- Pour water into a 13 x 9 or larger baking pan.
- Place both halves, flesh side down into the pan.
- Bake at 350 degrees for approx 1 hour, or until you can press an indentation into the skin easily with the back of a spoon.
- Remove from oven and let cool enough to handle using a towel.
- Pick up 1 half of the squash and hold upright in your hand, scraping the flesh from the skin into a serving bowl and repeat with 2nd half.
- Separate into strands in the serving bowl using a fork.
- Add olive oil, Italian seasonings, garlic powder and nutmeg, and incorporate well.

Roasting Red Peppers

- Preheat oven to 375 degrees.
- Place whole red pepper(s) on a baking sheet.
- Roast in the oven for 30-40 minutes, rotating pepper about every 10 minutes.
- The pepper(s) are done when the skin is browning and pulling away from the flesh and the texture is soft.
- Remove from oven and leave pepper(s) set for about 10 minutes.
- Peel off skin, remove seeds and cut into pieces.
- Put the peppers and their juice in a container and refrigerate.
- They will last up to a week in the fridge.

Hearty Meatless Chili

1 12-16 oz package frozen soy crumbles - (ground meat texture) can be omitted
1 T chopped garlic
1-1/2 cups chopped red onion
1 T chili powder
1 T ground cumin
1/4 t cayenne pepper, or to taste
1 (28 oz )can diced tomatoes
1 (16 oz) can black beans, rinsed and drained
1 med green pepper seeded and chopped, or 1 jalapeño, seeded and chopped
1/2t salt

- Heat the oil in a large pot and sauté the onions, garlic, and green pepper until soft.

- Stir in soy crumbles, chili powder, cumin, cayenne pepper and cook on med-low, stirring frequently until the soy crumbles are heated thru, about 10 min.

- Add the tomatoes, beans, and salt. Reduce heat to low, cover and simmer for 30-40 minutes.

Tip: If you do not want to use soy products in the chili, substitute 1~16oz can of red kidney beans, rinsed and drained.

Indian Eggplant – Bhurtha

This is a traditional North Indian Bhurtha made with eggplant and tomato, seasoned with cumin, turmeric, garlic and ginger

Ingredients:

1 eggplant

2 Tablespoons olive oil

1/2 teaspoon cumin seeds

1 medium onion, sliced

1 teaspoon chopped fresh ginger

1 - 14 oz can tomato

1/2 teaspoon ground turmeric

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon cayenne pepper

1/2 teaspoon sea salt (to taste)

1/4 cup chopped fresh cilantro

- Preheat oven broiler, rub oil on the outside of the eggplant.

- Place eggplant under broiler and cook until the flesh is soft and the skin is blistering off, about 30 minutes.

- Turn as needed.

- Cut the eggplant in half lengthwise, and scoop the flesh out of the skin. Discard the skin; chop the flesh and set aside.

- Heat the oil in a large skillet or work over medium-high heat.

- Add the cumin seeds, and let them crackle for a few seconds and turn golden brown, careful not to burn.

- Add the onion, ginger and garlic; cook and stir until tender, don’t let the onions get very brown.

- Stir in the tomato, and season with turmeric, ground cumin, ground coriander, cayenne pepper, salt and black pepper.

- Cook and stir for a few minutes.

- Place the eggplant pieces in the skillet, and cook for 10-15 minutes, evaporating some of the liquid.

- Taste and adjust seasons if necessary.

- Add in the chopped cilantro and serve with rice.

Tip – also good with a final dollop of plain yogurt