I feel like this weeks theme has been orange. Carrots, squash and pumpkin have been essential ingredients in all of my dishes. I like orange, its bright and fun and vegetables wear the color orange way better than I ever could.
This first dish is a remake of a previous dish “Grilled Pork Medallion with Roasted Cabbage Slaw“. I am still not satisfied with the way it came out. I may try once again, but I am not Irish and all the apple cider vinegar on the cabbage and carrots gets to be a little too much for me. I think Saint Patrick’s day should satisfy my yearly dose of Irish food.
1. Next time I will shred the cabbage and cook it separately in a pan in olive oil. This time my pieces were too large and the tips still were burned in the oven.
2. Next time I will boil the carrots until they are soft and then sauté them with the onions. This time the onions were cooked perfectly and the carrots were too hard.
3. The pork is great, it tastes much better without the bone.
Dish numero dose!
Butternut Squash and Sausage
Ingredients (serves 2):
1 small butternut squash
1 medium sweet onion
6-10 links of sausage (pork or chicken)
1/4 cup coconut milk
1/2 tablespoon of cinnamon
Dash of preferred seasoning
- Pre-heat oven to 400 degrees.
- Cut sausage into cubes or slices. (Mike used a free range turkey sausage from a local farm that contains turkey breast and thigh meat, green onions and spices).
- Slice/dice onion.
- Split squash in half lengthwise, remove the seeds, and place upside down on roasting pan.
- Cook until soft (about 30-45 minutes).
- Brown sausage and onions in a pot.
- Scoop squash out of shell and into the pot with the sausage. Stir, adding seasoning and coconut milk.
- Serve hot, or refrigerate and re-heat the next day.
I think this is one of my top dishes that I have made so far. The butternut squash was creamy and buttery and a great balance to the bold and smokey sausage flavor. We had enough left overs to eat for another meal!
Dish 3: Pumpkin Soup
I couldn’t have picked a better time to make this dish. The weather out here is unusually cold and balmy. Its been raining and windy, and it just doesn’t feel like Southern California. Making a warm soup with lots of antioxidants and beta-carotene was a perfect dish to kick the weather blues.
2 medium carrots chopped
1 medium green sweet pepper, seeded and chopped
1 medium onion chopped
1 T coconut or preferred oil
1 15oz canned 100% pumpkin
1 14oz can unsweetened coconut milk
1 14oz can (just under 2 cups) reduced sodium chicken broth (organic is best)
*Recipe calls for 2 T brown sugar – leave this out or could try substituting with honey
1 medium fresh jalapeno chile pepper, seeded and finely chopped
3/4 teaspoon sea salt
1/2 teaspoon ground ginger
2 T freshly snipped cilantro or parsley
- In a large saucepan, cook carrots, sweet pepper and onion in hot oil over medium heat (about 5 minutes) or until vegetables are tender.
- In a separate large bowl, combine pumpkin, coconut milk and broth. Stir in honey (if using), jalapeno pepper, salt and ginger.
- Stir pumpkin mixture into cooked carrot mixture.Bring to a boil, reduce heat.
- Simmer uncovered about 10 minutes or until heated throughout – stir frequently.
- Before serving stir in snipped parsley or cilantro. Makes 6 – 1 cup servings.