Monday, October 22, 2012


2 to 3 TB unsalted butter
1 large onion, diced
1 large Granny Smith apples, peeled, cored, diced
1/2 tsp. nutmeg
1/4 tsp. allspice
1/4 tsp. cinnamon
2 butternut squashed, peeled, halved, seeds removed, diced in 1 inch cubes
1 1/2 qts. chicken stock
salt, pepper to taste

Melt butter in large pot.  Add onion and apples and cook until tender about 10 minutes.  Stir in spices and cook 1 minute.  Add squash and chicken stock.  Bring to boil then reduce heat and simmer until squash is tender about 20 to 30 minutes.  Puree and serve.  Add addtional stock if necessary to desired thickness. Add salt and pepper.  Refrigerate leftovers.  
Quinoa Tabbouleh

Cook 1 cup quinoa with pinch of salt in 2 cups water.  Cook 15 minutes then cool to room temperature and fluff with fork.
Add the following:
1/4 c. olive oil
1/4 c. lemon juice
1/4 tsp salt
3 tomatoes diced
1 cucumber diced
green onions or red onion julienned
2 carrots julienned or grated
1 c. fresh parsley (optional)

Serve with pita bread