No. 1 : Quick Recipe
Slow Cooker Chickpea and Butternut Squash Stew
- 2 (15 oz) Cans Chickpeas, drained and rinsed well
- About 2 ½ LBs Butternut Squash, peeled, seeded and chopped
- 2 Large Carrots, chopped
- 1 Large Red Onion, chopped
- 1 Cup Red Lentils (or *Brown)
- 4 Cups Veg Stock
- 2 TB Tomato Paste
- 1 TB Fresh Grated Ginger
- 1 tsp Cumin
- 1 tsp Garam Masala
- 1 tsp Sea Salt
- ½ tsp Turmeric
- ¼ tsp Freshly Ground Black Pepper
- ¼ Cup Lime Juice
- 6 Cups COOKED Basmati Brown Rice (About 2 Cups Raw)
- ½ Cup Nonfat Greek Yogurt
- ½ Cup Shredded Sharp Cheddar Cheese
- ¼ Cup Green Onions
Combine the chickpeas through black pepper in a 6-quart slow cooker. Stir, cover, and cook on low 5-6 hours, until lentils have begun to break down. Stir in lime juice. Serve over rice and sprinkle with yogurt, cheese and onions.
No. 2 : Kitchen SCOOP
Can’t find red lentils? Red lentils are a traditional “dal”, used in Indian cooking.“Dal” is the word used to describe lentils, peas and beans in India. I like them in this recipe, because they not only add golden color, (they turn from red to yellow when cooked), but they also break down easily, so the flavor incorporates beautifully into the dish. If you can’t find the red – just use ordinary brown lentils from the grocery store. Your stew will still taste delicious.
No. 3 : Clever Idea
Yes, of course you can buy pre-chopped butternut squash if you don’t have time to prep. But don’t buy the packaged version just because it’s difficult to get a knife through its leathery skin. Poke the squash with your knife a couple of times and then place in microwave for about 3 or 4 minutes. Let it cool until you are able to handle it, slice off the bottom and top, cut it in half and remove the seeds. Flip it over so it is flat on your board and use a Y-shaped peeler to easily off the skin. Then cut each half again lengthwise to start prepping it to chop, making sure to keep a cut side down on the board, so you don’t cut yourself.
No. 4 : Wine FIND of the Week
Domane Wachau Gruner Veltliner
Bright, limey, refreshing and crisp are just some of the characteristics of Austria’s unique and distinctive grape variety, Gruner Veltiner. The tart refreshing flavor of this aromatic white wine balances very well with veggie dishes and soups made with Asian or Indian spices.