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Directions:
Cut the acorn squash in half and carefully slice the peel off.
Remove the seeds and chop into 12-inch (25cm) pieces. Set aside.
In a large pot, saut้ the onions. Add the minced garlic and saut้ for a few more minutes.
Add the squash, garbanzo beans, canned tomatoes with their juices, water, cumin, salt,
and pepper and bring to a boil.
Cover the pot and simmer for about 30 minutes, until the squash is tender. Add more water if needed.
Add the chopped kale and simmer for another 10 minutes, until the kale is cooked and greatly reduced in size. Test the seasoning, adding more cumin or pepper if a spicier soup is desired.
* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose,
which should be avoided by those allergic to corn.
Roasted Potatoes with Salsa Verde Recipe:
Ingredients:
2 ancho chile peppers
1 medium onion, halved and sliced
4 medium Yukon gold potatoes (about 2 pounds or 910g), diced into 1-inch (2.5cm) cubes
1 Tbs (6g) dried oregano
Salt and pepper to taste (sea salt if on a corn-free diet*)
2 Tbs (30mL) olive oil, or an olive
Oil spray
4 cloves garlic, pressed
4 tomatillos, husks removed and finely chopped
1/2 tsp (1g) ground cumin
1/2 tsp (1g) ground coriander
1/4 tsp (1g) ground cinnamon
1/4 tsp (0.5g) ground allspice
2 poblanos, roasted, skinned and chopped
1 chopped serrano or jalape๑o pepper (optional)
Juice of 2 limes
1/4 cup (9g) chopped fresh cilantro
1/2 cup (65g) shredded queso enchilado or good-quality Monterey Jack cheese*
Directions:
Preheat oven to 375ฐF (190ฐC). Roast chile peppers in dry saut้ pan until softened and aromatic.
Remove stems and seeds, tear into pieces, and grind to a powder with a spice grinder or mortar and pestle.
In a bowl, toss the chile peppers, half the onions, potatoes, oregano, salt, pepper, and oil.
Coat a baking sheet with oil and distribute potato mixture evenly. Roast for 15 minutes, turn and continue
cooking until potatoes are done, about 15 to 20 minutes longer.
While potatoes roast, saut้ remaining onions for 5 minutes in a saucepan with a little olive oil. Add garlic.
Cook another 5 minutes, adding a little water if vegetables begin to stick. Add next 7 ingredients and simmer for 10 minutes. Remove from heat and mix in lime juice. Taste and adjust seasonings.
To serve, arrange potatoes on a platter and top with salsa, cilantro and cheese.
These potatoes make a great light meal when combined with a salad of watercress, jicama and avocado.
* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose,
which should be avoided by those allergic to corn. The egg protein lysozyme is an unlabeled additive in some cheeses. People allergic to eggs should eliminate any cheese in this recipe.
High Fiber Blackberry Mint Recipe:
Ingredients:
4 cups (520g) blackberries
1/2 cup (120mL) raspberry lemonade
1 1/2 cups (360g) plain nonfat or soy yogurt
Fresh mint, chopped
Puree blackberries and lemonade in a food processor or blender.
Pour fruit mixture into a medium saucepan and heat on low for about 5 minutes to blend flavors.
Remove soup from burner and whisk in yogurt. Chill if desired. Serve topped with fresh mint.
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