RECIPES AND MEAL IDEAS

STIR FRY RICE

Rice (day old, refrigerated) Add steam-fresh veggies, fresh veggies (peppers, broccoli, etc), chicken, shrimp, egg, bean sprouts, soy sauce Seasoning packet

PAD THAI
Seasoning packet Whole wheat linguini or rice noodles Add bean sprouts, eggs, and shrimp!

WARM QUINOA SALAD W/TOASTED ALMONDS

Prep 5 min Cook 25 min *Quinoa is often called a supergrain. B/c it contains all 8 essential AA, its considered a complete protein. It has a delicate flavor, but some people dont care for it b/c they find it has a bitter aftertaste. Toasting quinoa helps reduce the bitterness and bring out its tasty nutty flavor. Look for it in health food stores and some supermarkets. 1 c quinoa 2 c plus 1 Tbsp. water Salt 2 tbsp. reduced-sodium soy sauce 1 Tbsp rice vinegar 1 tsp Asian sesame oil 1 tsp grated peeled fresh ginger 2 green onions, thinly sliced diagonally c sliced natural almonds, toasted 1. In 12-inch skillet, toast quinoa on medium 5 min or until fragrant and golden, stirring frequently. 2. Stir 2 c water and tsp salt into toasted quinoa, heat to boiling on high. Reduce heat to low; cover and simmer 15-17 min or until all water is absorbed. 3. Meanwhile, in small bowl, stir together soy sauce, rice vinegar, oil, ginger, green onions, and remaining 1 tablespoon water. 4. Transfer quinoa to large serving bowl. Stir in soy sauce mixture until quinoa is evenly coated. Sprinkle with toasted almonds to serve.

SKINNY OMELETTE I didn't mention it up above, but ricotta spiked with lemon zest and some herbs would be a perfect, easily spreadable slather for this recipe as well. 2 large (preferably organic) eggs a tiny pinch of fine grain sea salt a few tablespoons of chopped chives a dollop of pesto a bit of goat cheese or feta Sundried tomatoes a small handful of mixed salad greens Use a fork to beat the eggs and salt in a small bowl. Beat well, until the eggs are mostly uniform in color - they seem to run around the pan more evenly when there aren't huge patches of yolk vs. whites. In your largest non-stick skillet over medium heat (this is one of the few occasions I actually use non-stick) pour the egg mixture and give it a good swirl so that they spread out thinly across the entire pan. Alternately, you can use a crepe pan or crepe maker - this works beautifully as well. Sprinkle the eggs with some of the chives and let them set, this happens quickly depending on the heat of your pan 15 seconds to one minute. Run a spatula underneath the omelette and slide it out of the pan (flat) onto a countertop, large cutting board or Silpat-line cookie sheet. Do this with confidence (or practice). Spread the pesto across the surface of the omelette (if you have a thick pesto, thin it a bit with water to make it easily spreadable), and then sprinkle with the cheese and salad greens. Starting with one end, roll the omelette away from you. Cut in half on a deep diagonal. Season with a bit more salt if needed and serve garnished with a few chopped chives. Other combinations: Salsa Turkey and cheese Hummus, lettuce, onions, green peppers Shrimp sauted in Thai peanut sauce, Thai peanut sauce, green onions, lettuce, peanuts, bean sprouts Rice, veggies, cheese Anything that can be put in a steam fresh bowl

ORZO SALAD I usually use sundried tomatoes, feta cheese, black and green olives (sliced or "salad), capers and sometimes diced onions (my daughter, Robyn, doesn't like onions so they were deleted for her this time). Make the orzo per pkg instructions (16oz box or bag) and add the above based on your likes or dislikes. I have no measurable quantities. It just goes according to my mood usually at least one container of each. If I use the sundried tomatoes in oil, then I will only add a little vinegar (any type that you like- apple cider or balsamic are more fun!). Pepper or any spices that you like. Mix it all together! Sorry that it's not very pharmaceutically elegant with absolute quantities, but I am a creative pharmacist-chef! Experiment with what you like and it will always turn out well! GRILLED PEANUT BUTTER, JELLY, AND BANANA Make like grilled cheese with PB & J and banana slices GARDEN SALSA Ingredients: Roma tomatoes (may substitute canned) Stoplight bell peppers, diced Sweet yellow onion, diced Green onion Mexican can salsa for spice/flavor 6 garlic cloves, minced Apple cider vinegar Lemon juice Olive oil Black eyed peas Frozen Corn, thawed Salt Ground black pepper 1/4 to 1/2 teaspoon cayenne pepper Garlic salt Black beans

HUMMUS 2 16 oz cans of chickpeas or garbanzo beans, 1/2 cup liquid from can of chickpeas 3-5 tablespoons lemon juice (depending on taste) 1 tablespoon tahini 2-4 cloves garlic 1/2 teaspoon salt 1 tablespoon olive oil Cumin Add fat-free Italian dressing for more flavors if desired. Beer-Pretzel Dip One boxed package of Fat-free cream cheese One half package of Ranch Powder (found by salad dressings...less than a buck and it makes two batches) a few tablespoons of a beer Mix them together for a while, add more beer for a lighter consistency--sounds crazy but it's great. It's fool proof! Just dip with pretzels. Keep it chilled. WARM DRINKS 1 packet Nestle fat free hot chocolate mix Add the following as desired, Mix and Match for a fun drink! Milk Water Ginger Cinnamon Vanilla Extract French Vanilla Coffee Tazo Chai Black Tea Artifical coffee flavoring packet- French vanilla Splenda Pumpkin Spice

Mixed Berry Muffins 2 cups flour 1/2 cup sugar 1/2 tsp baking soda 2 tsp. baking powder 1/2 tsp salt 2 eggs, lightly beaten 1 cup (8 oz) vanilla yogurt 1/2 cup vegetable oil 3 cups frozen mixed berries Topping: 1/4 cup flour 2 T. butter or margarine 1/3 cup sugar In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Combine eggs, yogurt and oil, and mix well. Stir into dry ingredients just until moistened. Fold in blueberries. Fill paper lined cups 3/4 full. Sprinkle 1 Tablespoon topping on each muffin. Bake at 375 degrees for 20-25 minutes. makes 12 muffins. Frito Chip Dip 16 oz sour cream 1 pkg hidden valley ranch dry seasoning mix 1 red bell pepper chopped 4oz can green chili peppers (drained) 4oz can chopped black olives (drained) 14.4oz can corn (drained) mix together and refrigerate. Serve with Frito chips (or any other chips or chopped veggies you may have

Avocado and Corn Salsa

1 firm ripe avocado, seeded, peeled and cubed Cup frozen corn, defrosted Cup red bell pepper, chopped Cup green bell pepper, chopped Cup thinly sliced green onion 1 Tbsp grated lemon peel 2 Tbsp fresh lemon juice 1 Tbsp fresh lime juice 1 tsp coarse ground garlic salt tsp ground cumin 4 drops red pepper sauce

Creamy butternut squash soup

Ingredients 2 tablespoons olive oil 2/3 cup diced carrot (about 1 (8-inch) large carrot) 1/2 cup diced celery (about 1 (11-inch) large stalk) 2/3 cup diced onion (about 1 medium onion) 4 cups cubed butternut squash (about 1 medium squash) 1/2 teaspoon chopped fresh thyme 4 to 6 cups low-sodium chicken broth Sea salt and ground black pepper, to taste Ginger, Cinnamon, Sage (optional) Method Heat olive oil in a large soup pot. Add carrot, celery and onion. Cook until vegetables have begun to soften and onion turns translucent, 3 to 4 minutes. Add butternut squash and thyme. Stir to combine with vegetables. Stir in chicken broth and season with salt and pepper. Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes. Use an immersion blender to puree soup. Alternatively, let the soup cool slightly and carefully puree in batches in a traditional blender.

Chili
1 can tomato paste 2 cans diced tomatoes (regular or chili pepper) 1 can pinto beans 1 can dark kidney beans 1 can black beans 1 can chili beans 1 lb. ground extra lean turkey

 1 onion

Tuscan Bean Soup

1 tsp olive oil small red onion, chopped 1 medium rib of celery, chopped 1 medium garlic clove, minced 2 cups fat-free, low-sodium chicken broth 1 15-oz can no-salt-added great northern beans, rinsed and drained 1 14.5-oz can no-salt-added diced tomatoes, undrained 1 tsp dried oregano, crumbled tsp dried thyme, crumbled tsp crushed red pepper flakes 2 cups fresh spinash leaves 1/3 cup shredded or grated parmesan cheese

In a large saucepan or Dutch oven, heat the oil over medium heat, swirling to coat the bottom. Cook the onion, celery, and garlic for 4-5 min, or until the onion and celery are tender. Stir in the broth, beans, tomatoes with liquid, oregano, thyme, and red pepper flakes. Increase the heat to medium-high and bring to a simmer, stirring occasionally. Reduce the heat and simmer, covered, for 20 minutes, or until the flavors have blended. Stir in the spinach. Simmer, covered, for 2-3 minutes, or until the spinach is wilted. Ladle into 6 bowls. Sprinkle with the Parmesan.

Chunky Vegetable and Brown Rice Soup

1 tsp olive oil large white or red onion, coarsely chopped 1 medium rib of celery, coarsely chopped 1 medium carrot, coarsely chopped 2 small zucchini (about 4 oz each), coarsely chopped 4 cups fat-free, low-sodium chicken broth cup uncooked instant brown rice tsp dried thyme, crumbled tsp salt 1/8 tsp pepper

In a large saucepan, heat the oil over medium heat, swirling to coat the bottom. Cook the onion, celery, and carrot for 2-3 minutes, or until tender-crisp, stirring occasionally. Stir in the zucchini. Cook for 2-3 min, or until tender-crisp, stirring occasionally.

Pour in the broth. Increase the heat to medium high and bring to a simmer. Reduce the heat and simmer, partially covered, for 10 minutes, or until vegetables are tender. Stir in the remaining ingredients. Simmer, partially covered, for 10 minutes, or until the rice is tender and the flavors have blended.

Avocado Zucchini Soup

Ingredients

4 Cups fat free chicken broth, divide in half 1 med. onion, finely chopped 4 green onions, sliced into 1/2 inch pieces 2 cloves garlic, finely chopped tsp salt or to taste tsp ground black pepper 1/8 tsp ground nutmeg 2 Cups zucchini, thinly sliced 2 ripe, Fresh California Avocados, seeded, peeled and chopped

Instructions 1. In large pot with lid, heat 1 cup broth, onion, green onions, garlic, salt, pepper and nutmeg. 2. When boiling, reduce heat to low, cover and cook for 15 minutes. 3. Stir occasionally. 4. Add remaining broth and zucchini and bring to a boil. 5. Cover and reduce heat to low. 6. Cook for 20 minutes. 7. Remove lid and allow to cool slightly. 8. In food processor, puree zucchini, broth and avocado in batches. 9. Return to pan and warm gently. 10. Serve in soup bowls and garnish to taste. *Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

STEAMFRESH BAG TOPPING IDEAS

Teriyaki marinade, salsa, tilapia Lime juice, ginger (fresh grated or spiced), black pepper, shrimp/garlic, rice Black beans, Garlic salt, eggs, cheese, green onion, oregano, avocado

MEXICAN TACOS
Fill small, round corn tortillas with: Tilapia (for fish tacos) Black beans Salsa Verde Hummus Green/Red Pepper A little bit of cheese Fresh grated ginger root Fresh squeezed lime (May also do Asian fusion with cut shrimp and thai peanut sauce + scallions)

QUINOA-STUFFED PEPPERS
This dish freezes well for future meals. Quinoa provides whole-grain goodness and a serving of protein. (Can substitute CousCous) 2 Tbs. olive oil 1 medium onion, finely chopped (1 cup) 2 ribs celery, finely chopped (1/2 cup) 1 Tbs. ground cumin 2 cloves garlic, minced (2 tsp.) 1 10-oz. pkg frozen chopped spinach, thawed and squeezed dry 2 15-oz. cans diced tomatoes, drained, liquid reserved 1 15-oz. can black beans, rinsed and drained cup quinoa 3 large carrots, grated (1 cups) 1 cups grated reduced-fat pepper jack cheese, divided 4 large red bell peppers, halved lengthwise, ribs removed 1. Heat oil in saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until soft. Add cumin and garlic, and saut 1 minute. Stir in spinach and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated. 2. Stir in black beans, quinoa, carrots, and 2 cups water. Cover, and bring to a boil. Reduce heat to medium-low and simmer 20 minutes, or until quinoa is tender. Stir in 1 cup cheese. Season with salt and pepper, if desired. 3. Preheat oven to 350F. Pour liquid from tomatoes in bottom of baking dish. 4. Fill each bell pepper half with heaping -cup quinoa mixture, and place in baking dish. Cover w/foil, and bake 1 hour. Uncover, and sprinkle each pepper with 1 tbs. remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 min. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.

BUTTERNUT SQUASH ENCHILADAS (Great for freezing!) 1 butternut squash (1 lb), halved and seeded (can use one medium and
one small squash) 1 Tbsp olive oil 1 medium onion, diced (1 cup) 1-2 chipotle chiles in adobo sauce, drained and diced, plus 1 Tbsp sauce 1 clove garlic, minced (1 tsp) 3 oz. fat-free cream cheese (~1/2 of an 8 oz pkg) 1 tsp. ground cumin tsp ground nutmeg 4 green onions, chopped (1/3 cup) 1 16oz can enchilada sauce (traditional and/or green)-buy 2 cans of each kind and then can make lots of mini-enchiladas 8 whole-wheat or corn tortillas (small) 1 cup shredded reduced-fat cheddar cheese

1. Preheat oven to 350. Place squash cut-side down on baking sheet. Roast 45 minutes, or until soft. Cool until easy to handle. Scoop squash into bowl, and mash. 2. Heat oil in saucepan over medium-high heat. Add onion, and saut 5-7 min, or until soft. Add chipotle, adobo sauce, and garlic. Cook 1 min, stirring often. 3. Stir in mashed squash, cream cheese, cumin, and nutmeg. Cook 3 min more, or until heated through. Remove from heat, and fold in green onions. 4. Preheat oven to 350. Spread 1 cup enchilada sauce over bottom of 9x13 inch baking dish. Lay tortillas on baking sheet and warm 3 minutes in oven to soften (or warm in microwave). Divide filling among tortillas, and roll loosely. Place filled, rolled tortillas in baking dish. Top with remaining enchilada sauce and cheddar cheese. 5. Bake 30 minutes, or until top begins to brown and sauce is bubbly. SCRAMBLED EGGS WITH CHIPOTLE PEPPER/ADOBO SAUCE A little taste of Mexico in every bite; thanks to madre Rocio!

BLACK BEAN CHILI WITH DARK ALE

A slightly sweet, dark beer tempers the acidity of the tomatoes and the spiciness of the chipotle chiles in this easy recipe. 2 Tbsp olive oil 2 chipotle chiles in adobo sauce, drained and minced 2 Tbsp ground cumin 1 large onion, finely chopped (1 cups) 1 medium red bell pepper, diced (1 cup) 5 cloves garlic, minced (5 tsp) 2 14-oz. can black beans, rinsed and drained 24 oz. dark beer, such as New Belgium 1554 1 14-oz. can diced tomatoes 1 cup fresh or frozen corn Heat oil in 3-qt pot over medium heat. Add chipotles and cumin; season with salt, if desired. Cook 1 minute, or until fragrant. Stir in onion, bell pepper, and garlic. Saute 5-7 minutes, or until vegetables are soft. Stir in beans, beer, tomatoes, and corn. Bring chili to a boil. Reduce heat to medium-low, and simmer, uncovered, 45 minutes, or until thick.

Oven-Crisp Black Bean and Corn Flautas

2 tsp. olive oil 1 medium onion, chopped (about 1 cup) 2 cloves garlic, minced (about 2 tsp.) 2 15-oz. cans black beans, rinsed and drained 2 tsp. chili powder 1 16-oz. tub prepared salsa, divided 1 cup fresh or frozen corn kernels 12 6-inch corn tortillas 1/4 cup chopped cilantro This recipe proves that corn tortillas dont need to be fried to have the same satisfying crunch as tortilla chips. Be sure to cool the filling before you put it in the tortillas; otherwise theyll crack.

DIRECTIONS 1. Heat oil in skillet over medium heat. Cook onion 3 to 5 minutes, or until soft. Add garlic, and cook 1 minute, or until translucent and fragrant. 2. Stir in beans, chili powder and 1 cup water. Reduce heat to medium low, and simmer 10 minutes, or until most of liquid has evaporated. Remove from heat. Mash beans until mixture is thickened but still chunky, and some beans remain whole. Stir in 1 cup salsa and corn, and season with salt and pepper. Cool. 3. Preheat oven to 425F. Coat 2 large baking sheets with cooking spray. Spoon 1/3 cup black bean mixture down center of tortilla. Roll tortilla around filling, and secure closed with toothpick. Set on prepared baking sheet. Repeat with remaining tortillas and black bean mixture. Bake 6 to 10 minutes, or until tortillas are browned and crisp. 4. Meanwhile, combine cilantro and remaining salsa in small bowl. Place 2 flautas on each plate, and top with remaining salsa. Black Bean and Salsa Soup INGREDIENTS

2 (15 ounce) cans black beans, drained and rinsed 1 1/2 cups vegetable broth 1 cup chunky salsa 1 teaspoon ground cumin 4 tablespoons sour cream 2 tablespoons thinly sliced green onion

1. In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth. 2. Heat the bean mixture in a saucepan over medium heat until thoroughly heated. 3. Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion. Zucchini Boats 3-4 Zucchinis 1 lb. ground sausage 1 sm. Onion 1 egg Salt and pepper to season to taste 1-2 cups mozzarella shredded cheese

Directions: Brown sausage and diced onions. Drain and season. Cut zucchinis lengthwise. Shred insides with a fork leaving a small boat. Mix with egg, sausage, onion, cheese and stuff in boats in a baking dish. Bake at 350 for 30 min. (longer for larger zucchinis)

Moroccan Chicken Kebabs

These North African-inspired kebabs are marinated for just 20 minutes in a vibrant blend of yogurt and spices. Served on a bed of couscous, they make a bright, exciting supper. 1/4 cup nonfat plain yogurt 1/4 cup chopped fresh parsley, plus extra for garnish 2 tablespoons chopped fresh cilantro 2 tablespoons lemon juice 1 tablespoon extra-virgin olive oil 3 cloves garlic, minced 1 1/2 teaspoons paprika 1 teaspoon ground cumin 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 1/8 teaspoon cayenne pepper 1 pound boneless, skinless chicken breasts, trimmed of fat and cut into 1-inch pieces 2 small bell peppers (red and/or yellow), cored, seeded and cut into 1 1/2-inch pieces 1 medium zucchini, cut into 1/4-inch-thick rounds 1. Stir together yogurt, parsley, cilantro, lemon juice, oil, garlic, paprika, cumin, salt, pepper and cayenne in a medium bowl. Add chicken and toss to coat well. Cover with plastic wrap and marinate in the refrigerator for 20 minutes. 2. Meanwhile, preheat grill or broiler. Blanch bell peppers in boiling salted water for 3 minutes. Remove with a slotted spoon and refresh with cold water. Blanch zucchini for 1 minute. Drain and refresh with cold water. 3. Alternate chicken cubes, peppers and zucchini on skewers. Grill or broil the kebabs until the chicken is no longer pink in the center, 3 to 4 minutes per side. Garnish with a sprinkle of chopped parsley. TIP: When using wooden skewers, wrap the exposed parts with foil to keep them from burning. (Contrary to conventional wisdom, soaking skewers in water doesn't protect them.) MAKE AHEAD TIP: Equipment: Metal or bamboo skewers (see Tip)

Edamame Dip

12 ounces shelled, cooked, and cooled edamame, about 2 cups, recipe follows 1/4 cup diced onion 1/2 cup tightly packed fresh cilantro or parsley leaves 1 large garlic clove, sliced 1/4 cup freshly squeezed lime or lemon juice 1 tablespoon brown miso 1 teaspoon kosher salt 1 teaspoon red chili paste 1/4 teaspoon freshly ground black pepper 5 tablespoons olive oil Directions Place the edamame, onion, cilantro, garlic, lime juice, miso, salt, chili paste and pepper into the bowl of a food processor and process for 15 seconds. Stop to scrape down the sides of the bowl and process for another 15 to 20 seconds. With the processor running, slowly drizzle in the olive oil. Once all of the oil has been added, stop, scrape down the bowl and then process another 5 to 10 seconds. Taste and adjust seasoning, as desired. Serve with chips or crackers. Store in an airtight container for up to 5 days.

Basic Edamame: 1 pound edamame, fresh or frozen, in or out of shell 1/4 cup water Kosher salt, optional Place the edamame and water into a large microwave-safe bowl. Microwave on high for 4 to 6 minutes. Drain any excess water and serve as is or salted. Yield: 4 servings

Stomach-Soothing Papaya Smoothie

Frozen strawberries help thicken this morning beverage without the addition of ice. 1 cup cubed ripe papaya 6 frozen strawberries cup plain soymilk 1 tbsp lime juice 1 tsp light agave nectar or honey tsp grated fresh ginger Puree in blender

Oven-Baked Sopes
Sopes are small, round, tartlette-like cakes made with masa harina, the flour used to prepare tortillas. Instead of frying the sopes on a griddle, weve baked them for entertaining ease. Topped with Zucchini-Corn Filling or Pico de Gallo, they make beautiful appetizers, or you can serve a trio of stuffed sopes as an entre. 3 cups masa harina cup parmesan cheese, optional 1 tsp baking powder 1 tsp salt 1 large egg, lightly beaten 3 tbsp vegetable oil or olive oil 1 cup grated Monterey Jack cheese 1. Preheat oven to 350. Line 2 baking sheets with parchment paper. 2. Whisk together masa harina, parmesan cheese, if using, baking powder, and salt in a bowl. Stir in 2 cups hot water until mixture forms soft dough. Let stand 5 minutes. Stir egg, then oil, into dough. 3. Roll cup dough into ball. Press into 3-inch disk on prepared baking sheet, pinching together any cracked edges. Press indentation in center of disk using small drinking glass, then shape -inch edge around indentation with your fingers. Repeat with remaining dough. 4. Bake 10 minutes, or until sopes begin to look dry. Sprinkle each indentation with 2 tsp grated Monterey Jack cheese. Return to oven, and bake 5 minutes or more, or until cheese has melted. Top with Zucchini-Corn Filling or Pico de Gallo.

Zucchini-Corn Filling
This ultraversatile filling works just as well in tacos, enchiladas, and quesadillas as it does as a filling for Oven-baked Sopes. 3 tbsp olive oil 1 small onion, chopped 6 cloves garlic, peeled and thinly sliced 2 medium zucchini, cut into -inch cubes cup fresh or frozen corn kernels cup cooked black beans cup coarsely chopped cilantro 2 tbsp lime juice Chili powder, for sprinkling cup crumbled queso fresco or feta cheese, optional Heat oil in skillet over medium-high heat. Add onion and garlic, and saut 7 minutes. Add zucchini and corn, and saut 7 minutes more. Stire in beans, and cook 2 minutes. Stire in cilantro and lime juice. Spoon into oven-baked sopes or tacos, and sprinkle with chili powder, and cheese if using.

Roasted Butternut Squash Soup

1 (1 1/2 pound) butternut squash, peeled seeded and rough chopped 3 tablespoons olive oil 3/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 cup Italian sausage, removed from the casing - (I don't actually use this) 1 cup small dice onion 1/2 cup small dice carrot 1/2 cup small dice celery 1/2 cup small dice leeks - (I didn't use these either, mostly because I forgot to get

them at the store)

2 tablespoons minced shallots - (Again - forgot) 1 tablespoon minced garlic 2 teaspoons apple cider vinegar 11/2 quarts chicken stock 2 teaspoons maple syrup 1 teaspoon fresh chopped sage leaves

Directions
Preheat the oven to 425 degrees F. Place the chopped squash in a medium-size mixing bowl. Drizzle the squash with 2 tablespoons of olive oil and season with 1/4 teaspoon of salt and 1/8 teaspoon black pepper. Line a sheet pan with parchment paper or aluminum foil and place the squash

on top of the sheet pan. Set the sheet pan into the oven and roast for 30 minutes, or until the squash is lightly caramelized and tender. Remove the squash from the oven and set aside. Place a 1-gallon saucepan over medium high heat and add the remaining 1 tablespoon of olive oil to the pan and render the Italian sausage. <Cook, stirring often until the meat is caramelized and has released most of its fat, about 3 minutes.> Add the onions, carrots, celery and <leeks> in the pan and sweat, stirring often for 5 to 7 minutes. Add the <shallots> and garlic to the pan and sweat for 1 minute stirring continuously. Deglaze the pan with the vinegar (this gets the milky/carmely stuff off the bottom of the pan from the onions/carrots/celery) and add the chicken stock to the pan. Place the squash in the pan with the maple syrup and sage. Bring the pan to a boil and reduce to a simmer. Continue to cook the soup for 30 minutes, or until the vegetables are all tender. Use an immersion blender to puree the soup to a smooth consistency and velvety texture. Alternately, you can puree the soup in batches using a blender. Taste the soup and re-season if necessary with 1/2 teaspoon of salt and 1/8 teaspoon pepper. Keep warm until serving. What I did:
I have not used the sausage, leeks or shallots in my soup when I made it for the

Thanksgiving meal or more recently.

The first time I made it, I roasted the squash, which brings out a rich flavor, but

the second time I just added the raw squash and let it cook in the boiling chicken broth and simmer for ~30 minutes - both times it turned out really good, with maybe a slightly richer taste in the first one, but it also took the time to roast the squash, so it's kind of a toss up. When you use a blender to puree the soup, make sure it is almost completely cooled - as in - room temperature. Otherwise the top of the blender will fly off, scalding you with hot soup and throwing cooked celery, carrot and squash chunks all over the kitchen so that it looks like someone vomited. The last time I made it, I just let it sit on the stove and planned to walk away for a while (aka 2 hours) as it cooled down - by the time I came back, it was ready to puree and I wasn't frustrated waiting for it to cool to a temperature that I could blend. The last time I made it, I also added cinnamon (a good balance/spice to any squash) and I liked the addition. Cortney adds ginger (she adds ginger to everything though - not sure how this worked out for her...) I used the food processor to chop the carrots, onion, celery, and squash up last time and seriously cut ~20-30 minutes of chopping time off the prep - making it definitely worth it to start asking for small kitchen appliances for major holidays/birthdays/etc... ha ha. There are more squash Recipes available at: http://www.foodnetwork.com/topics/squash/index.html. I really want to try the lasagna with roasted butternut squash, but have yet to. Other Squash tidbits: * Most squash can be baked for ~45 minutes to 1 hour at 350 to 400 degrees - really just until tender when pierced with a fork. (sometimes it takes longer depending on how thick it is and sometimes it takes less time) - just cut in 1/2 and with the seeds scooped out - then put onto a cookie sheet (face up). You can leave the skin on (it will pull away from the skin really well once it has been baked- this is what I do), or you can peel it with a vegetable peeler, but it does get slippery as you peel it...)

Types of Squash: * Spaghetti squash (yellow and oblong/oval) is stringy like spaghetti and can be eaten with spaghetti sauce if you want to (Cortney does this). I think this is the most bland one. * Buttercup squash (green and small/round) is my favorite and probably the sweetest. * Butternut squash (tan and odd-shaped) is mildly sweet and very versatile. * Acorn Squash (Green and small/acorn-shaped) is also very good - not as sweet as buttercup but sweeter than butternut squash - also a preferred squash. * Yellow Summer Squash and Zucchini squash are also considered part of the family, but I use them for sautee-ing and stir fry instead of baking them - these are more summer vegetables than fall/winter.

* Squash, once baked, can be eated alone or with Butter, Salt & Pepper, Cinnamon alone, cinnamon & Sugar, maple syrup, or a combination of any of these things. It's really personal preference, but it provides a good base for different flavors to be added.

DESSERTS
DEUTSCHE BUTTER KUCHEN 1 yellow cake mix 2 eggs 1 melted stick of butter 8 oz cream cheese 2 more eggs tsp vanilla 1 lb. powdered sugar 1 9x13 pan Blend cake, 2 eggs, butter. Spread in 9x13 pan. Mix cream cheese, 2 eggs, vanilla, sugar minus 2 TBS. Pour on top of cake in pan. Bake @350 x 15 min then 25 min more after sprinkling the rest of powdered sugar on top.

Caramel Brownies Ingredients: 1 large pkg of individually wrapped caramels (might be a 14oz bag? not sure), 1 can of EVAPORATED milk, 1 box German Chocolate Cake Mix (Pillsbury), 3/4 c. butter (melted), 1 6oz. pkg of semi-sweet chocolate chips Directions: 1)Grease and lightly flour a 13x9 inch pan. 2)Combine cake mix, butter, and 1/3 c. evaporated milk, mix well. 3)Spread 1/2 the mix in the bottom of the pan (will be sticky) 4) Bake this for 6 minutes at 350 degrees 5) While that is baking melt the caramels (unwrapped) and 1/3 c. evaporated milk in the microwave 6) Sprinkle chocolate chips over the baked "crust" and then pour melted caramel over. 7) Top/crumble remaining brownie mix over top (I like too flatten pieces out in my hand and then place them over the caramel) 8)Bake at 350 for 15-20 mins and Enjoy!