Eating for Autumn

September 12, 2008

Here is a simple fall dinner recipe:

Baked butternut squash with herbs

Millet stew

Lightly sautéed Chinese cabbage

Arame Seaweed and onions

Baked Squash:

Preheat oven to 350.

Wash squash (buttercup is my favorite, or try butternut, cut in half, scoop out seeds

Place both halves on cookie sheet, oiled, mix 1T olive oil in small bowl with 1/2 t seasalt and handful of dried herbs of your choice. Drizzle the mixture over the squash, rubbing it all over front and back.

Cook until soft, about 45-60 minutes. Slice and serve.

 

Millet Stew:

Dice one large onion and 5 medium carrots

Sautee first the onion on medium heat until translucent, then add the carrots, and a dash of seasalt.

Wash 1 cup millet and drain

Add millet to pot with 6-8 cups of water

Add handful ‘Ready to Cook’ Wakame

Add 1 cup cooked beans or cubed tofu

Bring to boil then simmer, covered for 40 minutes, stir occasionally, add water if needed to keep moist

Dilute and Add 2T miso and simmer 2 more minutes.

Serve garnished with parsley or sliced scallions

(Millet can be soaked overnight or for a few hours before cooking to help make it more easily digestible)

Serving suggestion: add a large pinch of grated ginger to the garnish on each bowl for zing and warmth

 

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