Carbonada en Calabaza

Serves 6 - 8 

Ingredients

• 6 Acorn Square or 1 large pumpkin (10 to 12-inch diameter)
• 1.5 lbs stew beef , cubed (chuck works well)
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 small sweet potatoes, peeled and cut into 1-inch cubes
• 2 russet potatoes, peeled and cut into 1-inch cubes
• 2 Roma tomatoes, chopped
• 2 ears corn on the cob, cut into 6-8 round segments
• 1/2 cup dried apricots (or Peach), quarter (not too small)
• 2 teaspoons dried oregano
• 2 bay leaves
• 8 cups beef broth
• vegetable oil
• Parmigiano-Reggiano (grated)
• Salt and Pepper to taste

Instructions

Prepare the squash/pumpkin:

1. Preheat the oven to 375°F 
2. Meanwhile, Cut the top of the squash/pumpkin. 
3. Remove the strings and seeds
4. Brush the cut edges with vegetable oil
5. Roast the oven for about 45 minutes
6. Thoughts: once roasted, consider removing and setting aside  about 1/2 of the meat with each squash/pumpkin (goal: allow more room for the stew and lessen the amount of squash for the diner). Set aside scooped meat for another dish or to add to base.  

Preparation of the soup:

1. Add about 2 tablespoons vegetable oil to a large pot over high heat
2. Add the beef, stirring a couple of times to ensure even browning. If there is excess liquid, it will need to boil off before the meat begins browning
3. Reduce the heat, then add the onions and garlic
4. Once translucent, add the peppers and continue cooking for about five minutes
5. Add on the potatoes, tomatoes, corn, apricot, oregano, and bay leaves
6. Cover with 8 cups of broth
7. Simmer gently until the vegetables are just tender – about 30 minutes
8. Season to taste
9. Ladle into the squash/pumpkin in the oven and bake 30 more minutes to finish cooking
10. Sprinkle Parmigiano-Reggiano and pop into oven until melted / golden brown
11. Serve hot, on a chilly day

Pickled Red Onions

Pickled Red Onions - yields: 1 ½ cups
by: Mollie Katzen September 2013 Heart of the Plate

INGREDIENTS:

• 1 large red onion (3/4 pound)
• 3 tablespoons vinegar (cider, red or white wine, or balsamic)
• 1-2 teaspoons agave nectar, light-colored honey, or sugar
• 1/4 teaspoon salt

DIRECTIONS:

1. Put on a kettle of water to boil. Cut the onion into very thin slices or a mince and place it in a colander in the sink.
2. In a bowl large enough to comfortably fit all the onion, combine the vinegar, sweetener, and salt and whisk until blended.
3. Pour the boiling water over the onion and shake to drain. (It's fine if a little water still clings.)
4. Add the onion to the vinegar solution and stir to coat. Let it sit for at least an hour or up to several days, covered and refrigerated, occasionally stirring and/or shaking to allow maximum exposure to the liquid. Store in a jar with a tight-fitting lid in the refrigerator.

Coconut-Mango Rice Noodle Salad

Coconut-Mango Rice Noodle Salad - yields 3 or 4
by: Mollie Katzen September 2013 Heart of the Plate

INGREDIENTS:

• 2 tablespoons fresh lime juice
• 1/4 teaspoon minced or crushed garlic
• Up to 2 teaspoons agave nectar or sugar
• 1/2 teaspoon salt
• 2 tablespoons grapeseed or peanut oil
• 3/4 cup reduced-fat coconut milk (half a 14- to 15-ounce can)
• 3 cups water
• 4 ounces medium-thin rice noodles
• 1/3 pound slender green beans, trimmed and halved either lengthwise or crosswise
• 1/2 cup Pickled Red Onions (see recipe on blog)
• 1 small (6-inch) cucumber (peeled if the skin is bitter), diced
• 1 medium carrot, coarsely grated
• 1 ripe, sweet mango, peeled, pitted, and cut into 1/2-inch dice, or 1 heaping cup diced defrosted frozen mango
• 1 Jalapeno minced
• About 10 fresh mint leaves, cut into thin strips
• 1 cup lightly toasted cashews, chopped or whole

DIRECTIONS:

1. Combine the lime juice, garlic, agave or sugar, and salt in a large bowl and whisk to blend. Keep whisking as you drizzle in the oil until it is completely incorporated; set aside.
2. Place a colander on a plate next to the stove and have a pair of tongs or a spider skimmer handy.
3. Combine the coconut milk and water in a medium saucepan and bring to a boil. Add the noodles and cook for exactly 3 minutes (best to use a timer). Use the skimmer or tongs to lift them out (leaving the pot on the heat) and transfer them to the colander. (They will be noticeably al dente.) Shake the colander over the plate to drain and dry the noodles, then transfer them directly to the marinade in the bowl. Turn and lift with tongs and/or a fork to get them coated.
4. Return the colander to the plate (emptied of any water) near the stove. Add the green beans to the simmering water-coconut milk mixture. Cook them for about 5 minutes, or until just tender. Use the skimmer or tongs to lift them into the colander to drain. You can save the coconut broth to make a little soup snack for yourself.
5. Add the green beans (it's OK if they're still hot) along with the Pickled Red Onions to the noodle mixture, mixing gently until combined. (Use a fork to grab the onions, leaving their liquid behind.)
6. Let the salad cool to room temperature, then add the cucumber and carrot. Cover and chill until serving time; the optimal marinating-chilling time is about 2 hours.
7. Stir in the mango, mint, and most of the cashews shortly before serving. Serve topped with the remaining cashews and any combination of the Enhancements.

Optional Enhancements

Touch of lime zest mixed in to give it more zing * Lime wedges * Toasted unsweetened coconut on top * Minced fresh basil (regular or Thai) and/or cilantro on top * Chili paste or Sriracha on the side

Little Soup Snack

Don't discard any left over coconut-graced cooking liquid. Instead, make it into a cook's snack by adding tiny touches of lime juice, sugar, salt, and garlic, and a torn basil leaf. Sip happily while finishing the recipe.

Mexican Street Tacos

Mexican Street Tacos - yields 6
by: Damn Delicious

INGREDIENTS:

• 2 tablespoons reduced sodium soy sauce
• 2 tablespoons freshly squeezed lime juice
• 2 tablespoons canola oil, divided
• 3 cloves garlic, minced
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 1/2 pounds skirt steak, cut into 1/2-inch pieces
• 12 mini flour tortillas, warmed
• 3/4 cup diced red onion
• 1/2 cup chopped fresh cilantro leaves
• 1 lime, cut into wedges

DIRECTIONS:

1. In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin and oregano.
2. In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally.
3. Heat remaining 1 tablespoon canola oil in a large skillet over medium high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until desired.
4. Serve steak in tortillas, topped with onion, cilantro and lime.

Jamaican Jerk Salmon and Mango Pineapple Salsa

Jamaican Jerk Salmon and Mango Pineapple Salsa - Makes 4 servings
by: Marge Perry SELF APRIL 2011

INGREDIENTS:

• 2 mangoes, peeled and diced
• 1/2 pineapple, cored and diced
• 1 cup rinsed and drained canned black beans
• 3/4 cup finely chopped red onion
• 1/4 cup fresh cilantro, chopped
• 3/4 teaspoon salt, divided
• 1 teaspoon ground allspice
• 1 teaspoon ground cumin
• 1/4 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon cinnamon
• 4 salmon fillets (5 ounces each), skin on
• 1 teaspoon olive oil

DIRECTIONS:

1. Combine mangoes, pineapple, black beans, onion, cilantro and 1/4 teaspoon salt in a bowl. 
2. Combine remaining 1/2 teaspoon salt, allspice, cumin, thyme, cayenne and cinnamon in another bowl; rub over both sides of each fillet. 
3. Heat oil in a large nonstick skillet over medium-high heat; cook salmon until cooked through, 5 minutes per side. 
4. Serve with salsa.