Acorn squash pasta

Nice fast tasty fall dish.

1/2 pound of Penne (I used Gluten Free)

1 acorn squash (for about 1/2 pound of penne)

1 large onion sliced

1 tab minced garlic

fresh rosemary to taste (I used about a 5 inch piece from my plant)

fresh basil (I used about a 5 inch piece from my plant)

maple syrup

Cook the pasta---and while cooking

Slice the acorn squash in 1/2 (cut the way you don't have to cut the stem). Put face down on a microwave safe dish and microwave about 8 minutes for an average sized-smallish acorn squash or until tender.

Meanwhile saute with a bit of pam in a non-stick large pan(I use a ceramic type) a large onion--browning it--. Add the garlic and slice up the acorn and add this all to the pan ,discarding the skin. Add the seasonings and some maple syrup and water. Simmer for a few minutes to combine the flavors. Toss with the cooked penne

Tofu in Pineapple barbecue sauce on Rice noodles

This is wonderful and I found it here:http://blog.fatfreevegan.com/2011/09/thai-salad-with-slow-cooked-tofu-in-pineapple-barbecue-sauce.html She used it on a salad. I used it on rice noodles (Pad Thai noodles) . My hubby and I loved this. We used half of the tofu for the two of us , but all of the sauce! This is a wonderful sauce. I used less of the hot pepper.

low-Cooked Tofu in Pineapple Barbecue Sauce

This barbecue sauce contains no refined sugar and is lower in sodium than packaged barbecue sauce. If you’re used to highly salted foods, it may taste bland unless you add more salt. I recommend you do this after it’s cooked so you’ll have a good idea of how much is needed.

Ingredients
2 14-ounce packages extra-firm tofu, frozen and defrosted (I used just one package)
1 large onion, chopped
8 large cloves garlic, minced
1/2 cup pitted dates (about 2.5 ounces)
1 1/2 cup crushed pineapple in own juice
1/3 cup water
2 fresh hot chile peppers, chopped (used about 1/2 of one jalapeno pepper)
2 inches ginger-root, peeled and minced (about 3 tablespoons minced)
5 tablespoons tomato paste
2 tablespoons tamari or lite soy sauce (used Gluten Free)
1 tablespoon lime juice
1 tablespoon cider vinegar
generous grating of black pepper
Salt, (optional), to taste

Pad Thai (rice noodles) if desired

Instructions
At least 1 day before you plan to cook, place two packages of extra-firm tofu (water-pack style, not silken) into the freezer. Freeze at least 24 hours. Remove from freezer and allow to defrost in the refrigerator or use a quick defrost method (microwave or hot water bath). When tofu is completely defrosted, cut each block into halves horizontally and cut each half again vertically. Take each piece of tofu between your hands and gently press over a sink to squeeze out as much water as possible. Cut into 1/2-inch cubes.

Saute the onion in a non-stick pan (or on the browning setting, if your crock-pot has one) until it begins to brown. Add the garlic and cook for another minute. Scrape the onion/garlic into a blender and add all remaining ingredients except tofu and salt. Blend on high speed until sauce is a uniform consistency.

Place the tofu into the slow cooker (sprayed with non-stick spray or canola oil, if necessary) and pour the sauce over it. Stir very gently to make sure all sides of the tofu are covered. Cover and cook on Low for 8 hours. (I reduced the time by cooking some on high)

Check seasonings and add salt and extra lime juice as needed.

Serve over pad thai noodles.

Oven directions: Combine tofu and sauce in an oiled casserole dish. Cover and bake at 350 for a half hour. Remove cover and bake for 15-30 minutes, until sauce has thickened.
Notes
Slow cooking mellows out the flavors of the garlic, ginger, and chile peppers, so if you want a spicier dish, either start with more or add extra after 6 hours.

Preparation time: 15 minute(s) | Cooking time: 1 hour(s)

Number of servings (yield): 6

Garam Masala Lentils

This is great mixed with some brown rice and sprinkled with chopped tomatoes, cucumbers, parsley, mint, cilantro, green onions, lemon juice


Garam Masala Lentils


1 pound of brown lentils, rinsed and picked over
1 and 1/2 pounds all purpose potatoes
2 onions , peeled and chopped
1 can (14 and 1/2 oz not salt added diced tomatoes)
2 tsp salt
1 & 1/2 tsp garam masala seasoning
1/2 tsp ground cumin (I forgot this!)
1/2 tsp black pepper
2 yellow or red peppers, cored, seeded ad cut into 1 inch pieces
1/2 cup cilantro leaves chopped (optional)
3/4 cup tlasted slivered almonds (don't use it if putting this in a goulash)
5-6 cups water

In large pot combine water, lentils, potatoes, onions, diced tomatoes, salt, garam masala seasoning, cumin, and pepper. Cover and boil. Reduce heat to simmer , covered, for 35 minutes. Stir occasionally. Add yellow peppers and simmer 5 to 10 min more until done. Stir in cilantro and sprinkle with almonds (if not using in the goulash recipe). This was from family circle.

Zucchini and Yellow squash salad

Zucchini

Yellow squash

parsley

Green onion

Lemon juice

Olive oil (if desired)

Salt and pepper

Chop , mix and refrigerate

Cucumber Tomato salad

Tomatoes

Cucumber

Parsley

mint

cilantro

green onion

Salt and pepper

Lemon juice

Olive oil (if desired)

Chop up cucumbers, tomatoes, parsley and green onions. Mix in some fresh cilantro, mint and parsley and sprinkle with salt and pepper. Squeeze a bit of fresh lemon in it (add a bit of olive oil if you want). Refrigerate to blend flavors.

Goulash (gluten free) and Garam masala lentils and potatoes

Take make this goulash I used

gluten free macaroni

1 can of tomatoes

1 jar of spaghetti sauce

The recipe for garam masala lentils and potatoes with the ingredients and recipe here:

Garam Masala Lentils

1 pound of brown lentils, rinsed and picked over

1 and 1/2 pounds all purpose potatoes

2 onions , peeled and chopped

1 can (14 and 1/2 oz not salt added diced tomatoes)

2 tsp salt

1 & 1/2 tsp garam masala seasoning

1/2 tsp ground cumin (I forgot this!)

1/2 tsp black pepper

2 yellow or red peppers, cored, seeded ad cut into 1 inch pieces

1/2 cup cilantro leaves chopped (optional)

3/4 cup tlasted slivered almonds (don't use it putting this in a goulash)

5-6 cups water

In large pot combine water, lentils, potatoes, onions, diced tomatoes, salt, garam masala seasoning, cumin, and pepper. Cover and boil. Reduce heat to simmer , covered, for 35 minutes. Stir occasionally. Add yellow peppers and simmer 5 to 10 min more until done. Stir in cilantro and sprinkle with almonds (if not using in the goulash recipe). This was from family circle.

Goulash--cook macaroni. Combine with some of the lentils and an added can of tomatoes and spaghetti sauce! YUM