Saturday, November 14, 2009

Fall recipes

Bulgarian Vegetable Pilaf
1 cup Bulgar Wheat with soy
2 tablespoons virgin olive oil
Place above in large pot and brown on high on the stove.
One half large onion
One half bell pepper
One stalk celery
One third cup carrots
One cup snow peas
Other vegetables like mushrooms as desired
Crushed or diced garlic, bay leaves, marjoram or basil as desired
One third cup wine
Chop the vegetables and add to the browned bulgar wheat with the wine.
Two cups broth, vegetable or chicken, or a large can of low sodium chicken gumbo soup.
Add to mixture and bring to boil. Cover and simmer 15 minutes.

Add pepper and other seasonings like parsley if desired. Serve with dark bread.

I didn't have the broth one time and the can of Progresso was a good substitute, although it contains a small amount of chicken.

Dr. Weil’s Roasted Winter Squash and Apple Soup

1 large winter squash (about 2 1/2 pounds), such as butternut,
buttercup or kabocha; peeled, seeded and cut into 2-inch pieces
2 medium onions, peeled and quartered
3 garlic cloves, peeled
2 tart, firm apples, peeled, cored and quartered
2 tablespoons extra-virgin olive oil
Salt and red chile powder to taste
4 to 5 cups vegetable broth

1. Preheat oven to 400 degrees. In a large roasting pan, toss the squash, onions, garlic and apples with the oil to coat. Season well with the salt and chile. Roast, stirring every 10 minutes, until the vegetables are fork tender and lightly browned, about 40 minutes.

2. Put half of the vegetables and 2 cups of the broth in a food processor and purée until smooth. Repeat with the remaining vegetables and broth. Return puréed mixture to the pot. If the soup is too thick, add more broth. Correct the seasoning and heat to a simmer.

3. Serve in warm bowls with dollops of cilantro-walnut pesto.

Cilantro-Walnut Pesto

1 cup walnut pieces
2 cups cilantro leaves, washed, drained and stemmed
1 green jalapeño pepper, seeded and chopped
1 teaspoon salt, or to taste
2 tablespoons cider vinegar

1. Put the walnuts in a food processor and grind them fine.

2. Add the cilantro, jalapeño pepper, salt, vinegar and 2 to 3 tablespoons of water and blend. Blend in a little more water if necessary to make a thick sauce. Taste and correct the seasoning, adding more salt if necessary.

More squash recipes from the NYT.

Here are recipes for a veggie Thanksgiving.

This page has many recipe links for a Mediterranean diet Thanksgiving. The traditional Mediterranean diet is also proven to reduce the incidence of cardiovascular disease.

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