Recipes

You’ll have your guests saying “Yummm” on Thanksgiving with this delicious and healthy dip. By the way, tell the kids (and big kids) it’s called “Sunshine Dip”, and you’ll be amazed at how much squash they eat :-)

Ingredients
1 butternut squash
1 Tbs butter
4-6 garlic cloves
2 Tbs freshly grated Parmesan cheese
3-5 Tbs heavy whipping cream (My wife, Heather, used low-fat milk)
Salt and ground black pepper to taste

Directions
Preheat oven to 350°F. Using a sharp knife, slice squash in half. Remove seeds and discard or try roasting them later. Dot squash with butter (optional). Sprinkle with salt and pepper. Place in shallow roasting pan, seed sides down, with about 1/8 inch water in bottom of pan. Roast for approx. 30-40 minutes or until you can easily insert a fork right into the rind of the squash. NOTE: About halfway through cooking the squash tuck unpeeled garlic cloves around squash in roasting pan. Alternative method – if there is still a lot of water in the bottom of the squash pan place garlic gloves in their own vessel or use a toaster oven – about 10 minutes at 400°F. Garlic is done roasting if you prod the clove and find it soft.

Removed squash from oven and, using a spoon, scoop out flesh from shells and place in food processor or blender. (If cooked nice and soft, you can also blend in a bowl with a spoon.) Discard (compost) squash shells.

Slip garlic cloves out of their skins and add to squash. Process until smooth, adding all but 1 tablespoon of the Parmesan cheese and then the cream (milk). Sprinkle with salt and pepper and reserved cheese. Best if served warm with pita chips, Melba toasts or cheese straw. Serves four.

—Recipe from February issue of Traverse Magazine

Ingredients

1 tablespoon vegetable oil**
2 large onions, cut in thin lengthwise slices
2 cloves garlic, minced or pressed
4 beef bouillon cubes
1 cup ketchup or chili sauce
1 teaspoon oregano leaves
6 cups cooked* or 4 cans (15 oz.) garbanzo beans, drained
4 medium zucchini, cut in 1/4 inch slices

Meatball Mixture
1-1/2 pounds lean ground beef
1 teaspoon oregano leaves
1 teaspoon salt
1/4 teaspoon pepper
(Mix all ingredients together.)

*2 cups dry makes 6 cups cooked.
**Omit oil if using non-stick cookware.

Directions

Roll meatball mixture into 24 equal balls. In a large saucepan or Dutch oven, heat oil over medium heat. Add meatballs; cook, turning, until well browned. Remove from pan with a slotted spoon. To the pan add onions and garlic; cook, stirring until limp. Add 2 cups water, bouillon cubes, ketchup, oregano and garbanzos. Cover and simmer 10 minutes. Return meat to pan. Add zucchini and cook just until zucchini is tender, about 10 minutes. Makes 9-1/2 cups. Recipe from California Dry Bean Board

Turkey burgers are a nice change from ground beef. To me it has such different flavors and textures. Recently, I took it to the next level by giving it a Mediterranean flair.

Ingredients:
1) 1 tsp garlic powder
2) 1 tsp onion powder
3) 1/2 – 1/4 tsp black pepper
4) 2 Tbsp parsley (dried or fresh)
5) 1 tsp thyme
6) 2 Tbsp dried oregano
7) 1/2 tsp lemon peel
8) 1/4 cup ketchup
9) 1 slice whole wheat bread toasted, finely chopped or 1/2 cup Italian bread crumbs

In a medium bowl, mix ingredients together. Add 2 pounds extra lean ground turkey to mixture. Make patties and it’s grillin’ time!

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This is a recipe I adapted from my old Better Homes and Garden’s cookbook. You will notice that exact measurements aren’t important – just wing it – keep the proportions roughly the same, and have fun substituting different veggies/pasta/ground meats. This recipe is a great one to get veggies into kids’ tummies without them even realizing it!

1. 1-3 Tbsp olive oil
2. approx. 16 oz. pasta – rotini or shells work well
3. 1 small onion
4. 1-2 clove garlic
5. handful mushrooms – sliced
6. 1 cup zucchini and/or eggplant diced into small pieces
7. approx. 16 oz. supreme lean ground beef
8. approx. 16 oz. tomato sauce
9. approx. 8-10 oz. tomato paste
10. fistful fresh oregano, basil, and thyme – chopped (if use dried about 1/2 Tbsp. each basil and oregano, 1 tsp. thyme)
11. fresh ground pepper
12. (optional splash of red wine)
13. 2 eggs or 3 egg whites (reminder: all the fat in eggs comes from the yolk; the white is pure protein)
14. 1 cup grated cheese (I usually use used a cheddar – mozzarella or monterey jack mix)
15. approx. 1/4 cup parmesan
16. 2-3 cups chopped fresh or thawed spinach (if frozen squeeze gently to remove excess moisture – then “fluff separate spinach leaves for mixing)

Directions:

1. Heat water for pasta.
2. Heat oil in large pan. Saute items 3-6 until just soft but not overcooked. Set aside.
3. When water boils, cook pasta until al dente (just soft but not mushy), drain and rinse.
4. Cook ground beef over high heat in same pan for flavor – stir and separate as it cooks to prevent clumping.
5. When cooked, lower heat to medium, add sauteed veggies back in.
6. Add items 8-11, wine if desired, cook 5-10 minutes until excess moisture is removed.
7. While cooking meat sauce mix ingredients 12-15, pour and spread into a 13 x 9 baking dish.
8. Preheat oven to 350.

When meat sauce has reach desired consistency, (the casserole will hold together better if the sauce is less runny), pour over pasta mixture in baking dish, sprinkle some parmesan over the top, bake for 30 minutes at 350.

I recently used this rub recipe from How to Grill by Steven Raichlen on some boneless/skinless chicken breasts and boneless pork chops. After adding the rub, I let them sit in the refrigerator for a few hours. (If you can let them sit over night, that’s even better.) I threw them on a hot grill, and in just a few minutes they were ready.

Ingredients:
1) 1/4 cup firmly packed brown sugar
2) 1/4 cup sweet paprika
3) 3 Tbsp black pepper
4) 3 Tbsp coarse salt
5) 1 Tbsp hickory-smoked salt
6) 2 tsp garlic powder
7) 2 tsp onion powder
8) 2 tsp celery seeds
9) 1 tsp cayenne pepper

Makes about 1 Cup. Use 2-3 tsp per pound of meat. Store rub in an airtight jar away from heat or light; it will keep for at least 6 months.