Butternut Squash Soup

2 tablespoonsbutter
1onion, diced2 teaspoonsgrated fresh ginger
1jalapeno pepper, seeded and diced
1 (2 pound)butternut squash - peeled, seeded, and cubed
1 (14.5 ounce) canchicken broth 1 (12 fluid ounce) canevaporated milk 1/2 cupcoconut milk (I used the canned Thai cocount milk - use as much or as little of the cream top as you like)
1 tablespoonwhite sugar salt and black pepper to taste1 cupsour cream
1 tablespoonchopped fresh thyme, or to taste

 

Directions

1. Melt the butter in a large pot over medium heat. Stir in the onion, ginger, and jalapeno pepper; cook and stir until the onion has softened and turned translucent, about 7 minutes. Add the butternut squash and chicken broth, and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the squash is tender, about 30 minutes.
2. Stir in the evaporated milk, coconut milk, sugar, salt and pepper. Cook and stir 5 minutes more. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth, and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Ladle into bowls, and garnish with sour cream and thyme to serve.   (serves 6)

Turkey & Black Bean Burritos

Ingredients
1 T canola oil
1 lb ground turkey breast
1 c canned black beans, rinsed & drained
1 c finely chopped red pepper
1/2 c finely chopped red onion
1/2 c barbeque sauce
1/4 tsp chili powder
1 tsp ground cumin
salt
1 (12") whole wheat flour tortillas
2 oz cheddar cheese, shredded

Instructions
1. In a 12" skillet, heat oil on medium until hot. Add turkey & cook until browned.
2. Add beans, pepper, onion, BBQ sauce, lime juice, chili powder, cumin, and 1/4 teaspoon salt; cook mixture 5-7 minutes or until turkey is cooked through.
3. Serve on tortillas with mixed greens and cheese.

Lori's Falafels

"The first time I ate a falafel sandwich, I was in New York City and bought one off a street vender for $4. Best meal I had the entire week." - Lori

  

Ingredients

 1 can chickpeas
2-3 cloves garlic
1 -2 tsp cumin
1/2 tsp paprika
salt and pepper to taste
1 medium onion (very finely chopped)
1/4 - 1/2 cup cilantro
a few sprigs of parsley
2 - 3 tbsps sesame seedsbread crumbs

1. In a food processor, add chickpeas, onion, spices, and herbs. Pulse until ingredients are well mixed and chickpeas are finely ground.

2. Place mixture in a bowl and add breadcrumbs. Mix well. If mixture is too dry, add a tsp of water at a time. If mixture doesn't hold together well, add more bread crumbs.

3. Shape into little patties, roll in sesame seeds,  and freeze. They may be fairly delicate at this stage, but once frozen they are easy to manipulate. (I flash froze them on wax paper then piled them into a gallon size freezer bag)

4. Bake from frozen on a well greased cookie sheet in a 400 degree oven for 20 minutes. Alternatively, deep fry falafel balls in hot oil. Place on a wrap or in a pita, drizzle with plain yogurt or tahini sauce, or with condiments of your choice (i.e.: ranch or hot sauce if you like spice), top with lettuce, tomato, red onion, and cucumber.  Dolmas (stuffed grape leaves), tabouli salad, hummus dip, or baba ganoush make excellent sides.

(makes approximately 20-25 half-dollar sized patties)