Tasty Tuesday: Winter Squash Stew

On this Tasty Tuesday, I want to wish my AMAZING daughter Belinda a “happy birthday”.

Thank you Alene Brennan for today’s recipe…

I know we had a summer relapse last week with temps near 90 but I think the fall weather is finally going to settle in OR at least I hope it does.

Prep Time: 5 minutes     Cooking Time: 15 minutes     Yields: 4 servings

Ingredients:

• 1 tablespoon olive oil
• 1 onion, finely minced
• 2 cloves of garlic, finely minced
• 1 winter squash, seeded, peeled, chopped (butternut, acorn, pumpkin, delcata)
• Veggie or chicken stock
• 2 teaspoons curry powder
• 1 1/2 teaspoons cumin

Directions:

1. Sauté onions and garlic in olive oil until onions become translucent.
2. In a pot place squash and fill with stock until just covered.
3. Add curry powder, cumin, onion and garlic.
4. Boil until squash becomes tender and remove pot from heat.
5. With an immersion blender purée squash until smooth. (I prefer mine chunky)

Notes:   Add chopped fresh cilantro or parsley and/or toasted pumpkin seeds for garnish.

I’m the only one who eats squash in my house so there would be some leftovers….. Did you know Thirty One has a cool way to send your kids off with school lunches?  Our thermals got got a makeover with the Off to Lunch Thermal! This soft (but structured) insulated cooler bag is perfect for the school cafeteria or to add a dash of fun to the office. It also makes a great travel snack bag for road trips, the pool or daycare. A webbed top handle makes it easy to carry this reusable lunch bag, and an interior thermal lining keeps food cool or warm.

The best part about this cute thermal is it is part of Thirty One’s Online Extras…….so it is on sale for $24 BUT if you spend $35 on any item, you can get this for 1/2 price (plus one more item) for this month only.  That is a deal, right?

Have a blessed day!

Tasty Tuesday: Beef and Arugula Stir-Fry

Thank you Alene Brennan for today’s recipe.  This is from Terry Wahl’s MS Protocol cookbook but it definitely yummy for everyone!

 

Prep Time: 15 minutes    Cooking Time: 15 minutes     Yields: 4 servings

Ingredients:

• 1/2 pound beef sirloin, cut into thin strips (organic grass fed is the best)
• 2 tablespoons of oil (I use Wicked Good Spice Mixes Garlic Oil)
• 1 tablespoon fresh ginger, minced
• 1 clove garlic, minced
• 2 medium red peppers, cut into thick strips
• 1-2 bunches arugula, well washed
• 2 teaspoons kuzu (a root – optional)
• 2 tablespoons tamari (a Japanese sauce)
• 2 tablespoons rice or cider vinegar
• 1/4 cup water

Directions:

1. Stir-fry beef in pan with 2 teaspoons of oil over medium-high heat for 2 minutes or until browned.
2. Remove beef with tongs or fork, allowing excess oil to drip off and set aside.
3. With remaining oil, stir-fry ginger and garlic for 2 to 3 minutes and then add bell peppers. Cook another 2 to 3 minutes.
4. Mix together fresh arugula and bell pepper mixture in a serving bowl.
5. In a small bowl, combine kuzu, tamari, vinegar and water.
6. Place mixture into skillet and cook over medium heat until sauce starts to thicken.
7. Return beef to skillet and cook for 1 minute, just enough to warm up beef.
8. Add beef to serving bowl with arugula and bell peppers.
9. Mix and serve warm.

There are always leftovers in our house…..I usually cook for 4 – 6 people despite the fact there are only two of us and then hubby gets meals for work. One of my favorite Thirty One thermals is the Thermal Tote which is the perfect-sized lunch bag for work, school, play dates, sporting events, golf outings, fishing trips or travel. The thermal lining and zipper closure help keep your food cool or warm, while an exterior pocket is the perfect place to keep your cell phone, wallet or other important small items. Also makes a great gift for your kids’ teachers, tutors and babysitters, or your coworkers, neighbors and friends!

Have a blessed day!