Moroccan Stew with Kale

Moraccan Stew with Kale


Serves 6
2 tsp ground cinnamon
2 tsp ground cumin

1/2 tsp ground ginger

1/2 tsp ground cloves

1/2 tsp ground nutmeg

1/2 tsp ground turmeric

1/2 tsp curry powder

1 tsp salt
1 sweet onion, chopped

2 cups rough chopped kale
1 quart vegetable stock (or more if you want it to be more soup-like)
1 (14.5 oz) can diced tomatoes, undrained

1 tbsp honey

4 large carrots, chopped

2 sweet potatoes, peeled and diced

3 large potatoes (I used yukon golds) peeled and diced

1 (15 oz) can garbanzo beans, drained

1/2 cup dried apricots, chopped

1 cup dried lentils, rinsed

1 tsp ground black pepper, to taste

1 tbsp cornstarch (optional)
1 tbsp water (optional)
Cook onion on medium high heat in a little water or broth until soft and just beginning to brown, 5 to 10 minutes. Stir in the spices and cook until they are fragrant.
Pour the vegetable broth into the pot. Stir in the tomatoes, honey, carrots, sweet potatoes, potatoes, garbanzo beans, apricots, and lentils. Bring to a boil and reduce heat to low.
Stir in the shredded kale.
Simmer stew for 30 minutes until the vegetables and lentils are cooked and tender. Season with salt and black pepper. If desired, combine cornstarch and water and stir into stew. Simmer until stew has thickened, about 5 minutes.


Sweet Potato and Black Bean Chili

Sweet Potato and Black Bean Chili

“This hearty vegetarian chili includes roasted sweet potatoes and black beans, along
with spicy, flavorful seasonings such as chili powder, jalapenos, and cocoa powder.”

Prep Time: 20 Minutes
Cook Time: 1 Hour 10 Minutes
Ready In: 1 Hour 30 Minutes
Servings: 4

2 pounds orange-fleshed sweet potatoes, peeled and cut into cubes
1/2 teaspoon ground dried chipotle pepper
1/2 teaspoon salt
2 tablespoons olive oil, divided
1 onion, diced
4 cloves garlic, minced
1 red bell pepper, diced
1 jalapeno pepper, sliced
2 tablespoons ancho chile powder, or to taste
1 tablespoon ground cumin
1/4 teaspoon dried oregano
1 (28 ounce) can diced tomatoes
1 cup water, or more as needed
1 tablespoon cornmeal
1 teaspoon salt, or to taste
1 teaspoon white sugar
1 teaspoon unsweetened cocoa powder
2 (15 ounce) cans black beans, rinsed and drained
1 pinch cayenne pepper, or to taste
1/2 cup sour cream, for garnish (optional)
1/4 cup chopped fresh cilantro, for garnish (optional)

1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Combine sweet potatoes, chipotle pepper, 1/2 teaspoon salt, and 1 tablespoon olive oil in a large bow l and toss to coat. Spread sweet potatoes on the prepared baking sheet in a single layer.
3. Roast sweet potatoes in the preheated oven until the outside is crunchy and inside is tender, 20 to 25 minutes. Allow to cool to room temperature.
4. Cook and stir remaining 1 tablespoon olive oil, onion, garlic, red bell pepper, jalapeno pepper, ancho chile powder, cumin, and dried oregano together in a large pot or Dutch oven over medium heat. Cook and stir until onion is softened, about 5 minutes.
5. Pour tomatoes and water into the onion mixture and bring to a simmer. Add cornmeal, 1 teaspoon salt, sugar, and cocoa powder. Bring to a simmer, stirring constantly, reduce heat to low and simmer for 30 minutes.
6. Stir black beans and cooled sweet potatoes into the onion-tomato mixture. Add more water if mixture is too thick. Simmer until heated through, about 15 minutes. Season with salt and cayenne pepper to taste.
7. Serve topped with sour cream and cilantro.

Printed from
Submitted By: Chef John

Stuffed Acorn Squash

Stuffed Acorn Squash

Makes 4 -6 stuffed acorn squash halves

¾ cup dried brown rice, rinsed and cooked
¼ cup dried wild rice, rinsed and cooked
2-3 cups vegetable broth (homemade or low sodium), divided
1/3-1/2 cup dried mushrooms
3 medium or 2 large acorn squash
1 Tbsp. maple syrup or brown sugar
Cooking spray
1 medium onion, finely diced
4 celery stalks, diced
¼ cup dried cranberries (no sugar added variety or sweetened with apple juice)
½ -1 tsp. Herbamare or salt
½ tsp. pepper
½ cup pecans, toasted –see Note

NOTE: To toast raw pecans, preheat oven to 350° F/177° C. Place pecans on baking sheet and toast for about 4-5 minutes. Watch carefully to prevent burning.

1. If using a rice cooker, cook your rice 1 hour before you start making the squash. Rinse rice and place in rice cooker. Fill to appropriate line with vegetable stock, not water. Add chopped and rinsed dried mixed mushrooms. Add a little salt and pepper if desired. Stir to combine and cook on mixed rice/white rice setting (depending what kind of rice cooker you have). Let steam 10 minutes after done cooking and fluff with a fork.

2. Heat the oven to 400° F / 204° C and place a rack in the middle position.

3. Cut squash in half with a sharp knife and de-seed. Make sure to get out all the stringy bits inside.

4. Place the squash -hollow side up –on a baking sheet, and spray some cooking spray lightly on the tops and insides of the squash halves. Brush maple syrup on the tops and insides as well, and season with salt and fresh pepper. Roast in the oven for about 30 minutes, until ‘fork tender’.

5. Pour the vegetable broth or water into a pan and when it’s hot, add the onion, and celery. Cook this for 5-6 minutes, stirring occasionally, until just softened.

6. Remove from heat and stir in the cooked rice, pecans, and cranberries. Add salt and fresh pepper if desired.

7. Scoop the rice filling into the roasted squash halves (about ¾cup for each if 4 halves, ½cup if 6 smaller halves)

8. Continue roasting the squash for 20 to 30 minutes more –until it’s completely tender, the edges have started to brown a little, and the filling is hot in the middle.

9. Serve the squash warm, with balsamic vinegar on the side as a dip, and a nice salad.

** Notes: Next time I think I’ll add a little thyme and rosemary to the rice when it cooks
Recipe by Veronica Grace on October 15, 2013

Meatless Meatloaf

Meatless Meatloaf

This is a great “meat” loaf recipe from one of the Engine 2 Pilot Study participants, Lynn Jocelyn.
Lynn brought this to the Engine 2 pot-luck awards banquet and it disappeared before everyone could
get a bite. This meatloaf is wonderful the next day pan-fried on whole-grain bread with mustard, pickles, and

2 stalks celery, chopped
½ onion, chopped
2 cloves garlic, minced or pressed
10 ounces firm tofu, drained
¼ cup walnuts, finely ground
1 1/2 cups cooked brown lentils
1 ¼ cups quick-cooking oats (I use rolled oats)

1. Pre-heat oven to 350
2. Spray loaf pan (or use non-stick silicone bake-ware)
3. Sauté celery, onion and garlic on high heat in skillet with a little water or low sodium vegetable broth
for 5 minutes until tender.
4. Remove from heat and cool.
5. Mash tofu in large bowl.
6. Stir in cooked mixture and remaining ingredients, and combine well.
7. Spoon mixture into loaf pan. Top with a layer of ketchup.
8. Bake for 55 to 60 minutes, or until a toothpick comes out clean.

Tomato and Asparagus “Carbonara”

Tomato and Asparagus Carbonara

Toss the pasta and vegetables immediately after cooking. The heat from the pasta will cook the egg, thickening it into a light, creamy sauce.
• Yield: Serves 4 (serving size: 1 1/4 cups)
• Hands-on:25 Minutes
• Total:25 Minutes

• 3 quarts water
• 1 tablespoon extra-virgin olive oil
• 1 pound (1-inch) diagonally cut trimmed asparagus (broccoli is nice too)
• 3 garlic cloves, minced
• 1 pint cherry tomatoes, halved
• 2 ounces pecorino Romano cheese, finely grated (about 1/2 cup)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 large egg (or 2 egg whites)
• 8 ounces uncooked whole wheat penne pasta
• 1/4 cup fresh basil leaves

1. Bring 3 quarts water to a boil in a Dutch oven.
2. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat.
3. Add asparagus; sauté 3 1/2 minutes.
4. Add garlic; sauté for 1 minute.
5. Add tomatoes; cook for 6 minutes or until tomatoes are tender.
6. Combine cheese, salt, pepper, and egg in a large bowl, stirring with a whisk.
7. Add pasta to boiling water; cook 10 minutes or until al dente.
8. Drain and toss pasta immediately with egg mixture.
9. Add tomato mixture, tossing until sauce thickens.
10. Divide pasta equally among 4 bowls. Sprinkle each serving with 1 tablespoon basil. Serve immediately.

Wine Match: The bright, dry acidity of a sauvignon blanc will ¬complement the grassy asparagus (and won’t bring out an unflattering metallic taste). Try a fuller-bodied California wine like Simi Winery’s Sonoma County Sauvignon Blanc ($14), with crisp lemon and rich tropical notes. –Gretchen Roberts

Cooking Light SEPTEMBER 2012

Barley, Butternut Squash, and Shiitake Risotto

Barley, Butternut Squash, and Shiitake Risotto

Like risotto in texture but not in cooking method, this one-dish meal’s creaminess is underscored with the addition of Taleggio, a soft Italian cheese. You can substitute Brie if you like.
• Yield: 6 servings (serving size: about 1 cup)

• 3 cups (1/2-inch) cubed peeled butternut squash (about 1 1/2 pounds)
• 3 tablespoons olive oil, divided
• 3/4 teaspoon kosher salt, divided
• 2 cups thinly sliced shiitake mushroom caps (about 1/2 pound)
• 1/3 cup finely chopped red onion
• 1 cup uncooked pearl barley
• 2 garlic cloves, chopped
• 2/3 cup white wine
• 3 1/2 cups organic vegetable broth
• 1/4 teaspoon black pepper
• 4 ounces Taleggio cheese, diced
• 2 tablespoons fresh thyme leaves

1. Preheat oven to 450°.
2. Combine squash, 1 tablespoon oil, and 1/4 teaspoon salt; toss well to coat. Arrange squash mixture in a
single layer on a baking sheet. Bake at 450° for 25 minutes, stirring once.
3. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add mushrooms; sauté 5 minutes or until
browned, stirring occasionally. Transfer mushroom mixture to a bowl; keep warm.
4. Heat remaining 1 tablespoon oil in pan. Add onion; saut´´ 4 minutes or until tender, stirring occasionally.
5. Add barley and garlic; cook 1 minute, stirring constantly.
6. Add wine; bring to a boil. Cook 3 minutes or until liquid is nearly absorbed.
7. Add broth, remaining 1/2 teaspoon salt, and pepper; bring to a boil.
8. Cover, reduce heat, and simmer 30 minutes or until barley is tender and liquid is nearly absorbed.
9. Remove from heat; add cheese, stirring until cheese melts. Stir in squash, mushrooms, and thyme. Serve immediately.

Cooking Light MARCH 2010

“Farrotto” with Butternut, Gruyere, and Hazelnuts

Farrotto with Butternut Gruyere Hazelnuts

Cubes of butternut squash hold their shape and bite, and stand out wonderfully against the farro background in “Farrotto” with Butternut, Gruyere, and Hazelnuts. Grated Gruyere cheese and chopped hazelnuts add the perfect touch of fat and salt at the end of this vegetarian main dish.
• Yield: Serves 4 (serving size: about 1 1/3 cups)
• Hands-on:50 Minutes
• Total:1 Hour, 20 Minutes

• 1 tablespoon olive oil
• 1 1/2 cups thinly sliced leek (about 1 large)
• 1 cup uncooked farro
• 1 garlic clove, minced
• 1/2 cup white wine
• 4 cups water, divided
• 4 cups (1/2-inch) cubed peeled butternut squash
• 1 tablespoon chopped fresh sage
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 ounces Gruyere cheese, grated (about 1/2 cup packed)
• 1/2 cup chopped hazelnuts (or macadamia nuts), toasted

1. Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add leek; sauté 5 minutes or until
tender, stirring frequently.
2. Add farro and garlic; cook for 1 minute, stirring constantly.
3. Stir in wine; cook 1 minute or until wine evaporates.
4. Add 1 cup water; cook 8 minutes or until liquid is nearly absorbed, stirring frequently.
5. Add 2 more cups water, 1 cup at a time, stirring until each portion is absorbed before adding the next
(about 30 minutes total).
6. Stir in remaining 1 cup water, squash, sage, salt, and pepper. Cover, reduce heat, and simmer 30 minutes or
until squash is just tender, stirring occasionally.
7. Stir in cheese; sprinkle with nuts. Serve immediately.

Cooking Light JANUARY 2012