Roasted Butternut Squash with Baby Spinach


Another recipe from my cooking class at COOK in Ashburn, VA

Check out the Roasted Tomato Caprese Salad recipe

Ingredients: (4 servings)

  • 1 package (20 oz) Butternut Squash, cleaned and precut
  • 1/2 of red onion – 1 whole onion, halved and quartered (onion can get overpowering, you can “eyeball it” and reduce the amount as needed)
  • 1 1/2 Tbsp Wegman’s Basting Oil (can use any flavored oil or plain olive oil)
  • Salt and pepper to taste
  • 1 cup – 1 cups Fresh Baby Spinach
  • 1/2 cup dried cranberries (Craisins)

Preheat 450° F

Cut squash into 1 inch cubes (try to get around all the same size for even cooking).  Combine squash and onions in large pan; drizzle with basting oil.  Season to taste with salt and pepper.  Toss lightly to coat.

Roast for 25 minutes until tender and lightly browned.

Add Spinach and cranberries; toss so spinach will wilt.

Tips:

  1. Once you add the cranberries and spinach, you can put it back in the oven for 1 minute to help the spinach wilt faster.
  2. Roasting vegetables can be done at any temperature. The lower the temperature, the longer  it will take.  Cooking them longer and at a lower temperature will allow the natural sugars in the vegetables to caramelize more which results in more color and flavor.
  3. By buying the squash precut, you save time but will probably spend more money.  If you buy a whole squash, you can save time by cutting it up the night before and putting it in an airtight container.

Raw Avocado and Tomato Soup


Serves 2

Ingredients

3 avocados
3 tomatoes
2 handfuls of fresh spinach
2 tsp freshly squeezed lemon juice
A pinch of Himalayan Crystal Salt or Celtic Sea Salt
Freshly ground pepper
A small amount of water (depending on how liquid you like the soup to be)

Instructions

Cut the tomatoes into small pieces.

Put all the ingredients apart from the tomato pieces into a mixer. Mix well on the highest setting.

Pour the soup into a soup bowl and add the tomato pieces.

Green Machine Juice


Ingredients

  • 1 head lettuce
  • 8 stalks parsley
  • 2 stalks celery
  • 1/4 lb. spinach
  • 2 green apples

Blend in blender on “Whole Juice” setting.

Juicer Recipes


ABCs

2 Asian pears
2 Apples (Choose any variety!)
2 Beets
2 Carrots
1 cup Cabbage (choose any variety!)
6 handfuls Chard 3 cups

Calories: 430
Protein: 11 g
Fiber: 2 g

Apple-Beet-Carrot Juice

1 Apple
2 Beets
3 Large Carrots
1 Piece Ginger (thumb sized)
4 cups Spinach/Kale

Calories: 280
Protein: 8 g
Fiber: 2 g

 

Green Juice

6 leaves Kale
2 cups Spinach
1/2 Cucumber
4 stalks Celery
2 Apples
1” Ginger root

Calories: 180
Protein: 12 g
Fiber: 1 g

Green Lemonade

1 Green Apple
3 handfuls Spinach, 1.5 cup
6-8 Kale leaves, 2 cups
1/2 Cucumber
4 Celery Stalks
1/2 Lemon

Calories: 210
Protein: 10 g
Fiber: 1 g

Lemon Lime

1 Lemon
1 Lime
2 Asian Pears
2 Green Apples
2 Carrots
1 Piece Ginger (thumb sized)
2 cups Purple Cabbage

Calories: 410
Protein 7 g
Fiber 1 g

Great Green Fruity Mix

2 cups Beet Greens, Red Swiss Chard, Kale, Spinach or a combination,
roughly chopped and packed into the measuring cup
1 Golden Delicious Apple
1/2 Comice Pear
10 Strawberries, green tops cut off
1 cup Coconut Water

Calories: 255
Protein: 6 g
Fiber: 3 g

Minty-Fresh Berry

2 cups Blueberries
2 Kiwi Fruit
16 Strawberries
2 cups Mint leaves, packed into the measuring cup

Calories: 319
Protein: 5 g
Fiber: 4 g

Purple Power Juice

6 cups Concord Grapes
1 Golden Delicious Apple
2 2 x 2” pieces Ginger
1/2 cup Blackberries

Calories: 480
Protein: 4 g
Fiber: 1.5 g

Refreshing Fennel-Pear

2 Comice Pears
2 medium Fennel Bulbs

Calories: 306
Protein: 7 g
Fiber: 3 g

Sweet N Tart Citrus

3 cups Cranberries
2 2 x 2” pieces Ginger
3 Oranges
2 small Ruby Red Grapefruit
2 Limes

Calories: 500
Protein: 7 g
Fiber: 9 g

V28

3 large Red Beets
2 medium Carrots
2 stalks Celery
4 Plum Tomatoes
4 cups Parsley, leaves and stems, roughly chopped and packed into the measuring cup
1 Jalapeno, ribs and seeds removed
12 Red Radishes

Calories: 340
Protein: 17 g
Fiber: 2 g

Blueberry Protein Smoothie (Organic)


Ingredients:

1.5 cups Cashew Milk (or half water/half milk if you want to reduce calories)
1 tsp vanilla
1 TBSP Agave
1 tsp chocolate Stevia
1 1/2 cup Blueberries
1 TBSP goji berries
1 scoop Protein Powder
1 TBSP Raw Cacao shavings
1 TBSP Golden Flax seeds
1/2 tsp cinnamon
2 tsp Maca
1/2 cup Baked yam skins and all (or banana)
3/4 cup raw Spinach Leaves (here’s your iron)
1 tsp hemp seeds
Add all ingredients in order without spinach leaves and hemp to blender
Blend for 5-10 seconds
Add spinach and blend until smooth
Pour into a glass and sprinkle hemp seeds on top for a crunchy topper!
Add hemp seeds to the top

Samosas


Stuffing # 1
2 tbsp oil

ginger
1 small diced Serrano pepper
2 tsp Cumin
1 ¼ cup precooked peas
Pinch of Carom Seeds
½ tsp  Garam Masala
1 tbsp dry mango powder
1 tbsp Chaat Masala
1 tbsp cayenne chili powder
1 tbsp coriander1 tbsp salt

6 pre-boiled and diced potatoes
Handful of cilantro
Lemon or Lime juice 



Over medium heat add oil (for every six potatoes)
Add ginger, Serrano pepper, cumin (should be making popping noises). 

You will know it is done because the cumin slightly increases in size.
Add peas, spices (carom, garam masala, mango powder, chatt masala, chili powder, coriander, salt) and potatoes (add them last so they can soak up the flavor)
Mix and cook
Add cilantro and turn off heat/gas
Add the juice of ¼ of a lemon or lime
(It is important not to over stir because the peas get squished)

Stuffing # 2 
2 pinches of Cumin
1 clove of garlic
½ red onion chopped
1 tsp chili powder

1 tsp Garam Masala
1 lb defrosted blanched spinach (can defrost for about 4 minutes)
3 tbsp feta
1 spoon salt 
Lime juice

Use veggie oil to cover the bottom of the pan and heat to medium-low
Add cumin (if the oil is too hot it will crackle and turn black)
Add garlic, red onions and cook for about a minute (they have been cooked too long if they are clear)
Add chili powder, Garam Masala, and spinach mix and sauté
Remove from the heat and allow to cool
Then add feta, salt and ½ of the juice from a lime

Dough #1 (Pepperidge Farm Sheet Dough)
Cut into a rectangle (sometimes you will have to roll it)
Cut it into smaller rectangles (don’t forget that it is ok to stretch)
Make the dough into a cone and add the stuffing
Close it up and use a fork to score the edges
Set the oven to 400 degrees and bake for 10-12 minutes

Dough # 2 (Filo Dough)
Must keep the dough under a damp paper towel
Follow the folding instructions and use water to seal the edges
Once they are stuffed, put them under damp paper towels
Fill a pan with vegetable oil and heat on medium (the oil is hot enough when a tiny ball of dough is dropped in and makes a popping noise and immediately rises to the top)
Gently place the samosa in the oil and wait 2-3 minutes (until the edges are brown)
Take out and place on a plate covered with a paper towel

Dough # 3 (homemade)
1 cup of flour
2 tbsp cream of wheat
2 tbsp ghee
½ cup water
Pinch of salt
Pinch of carom seeds



Add flour, cream of wheat, ghee and ¼ a cup water directly into the blender
Blend while slowly adding the rest of the water
Add carom seeds
When the dough is in a ball remove from the blender
Slowly split the dough in half until you have 16 equal pieces
Roll each ball into a circle and cut in half (the edges should be thinner than the center
Fold and stuff
Follow the above instructions for cooking while remembering that home made dough takes longer to cook!

Palak Paneer


Ingredients                        
2 lbs Frozen spinach
1 tbsp chana dal soaked in water for about an hour
1 onion diced
1 onion chopped
2 tomatoes chopped
1 inch ginger
1 garlic clove
1 Green chili
1 tsp garam masala
1 tbsp oil
1 tsp Cumin
200 gms paneer cubed and shallow fried
2 Tbsp heavy cream (optional)
Few drops of lime juice

1) In a pressure cooker add spinach, chana dal, diced onions,chili, tomatoes, ginger and garlic clove with little water. Cook it till 1 whistle. DO NOT OVER COOK.
2) Once cooled mash the mixture with hand mixer. Keep it aside.
3) In kadhai heat oil and temper it with cumin.
4) Add chopped onions. Saute till transparent.
5) Pour the palak mixture on heated oil and jeera.
6) Add garam masala and cook for another 2 min.
7) Add fried paneer and salt
8) Finish the recipe with adding heavy cream and chopped coriander
9) Once the flame is turned off sprinkle few drops of lime juice to give the extra touch

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