Random Acts of Kindess: Martin Luther King Day of Service

Dr. Martin Luther King, Jr. asked, "What are you doing to help others?"  Our merry band of volunteers celebrated Dr. King's birthday by preparing, cooking and serving 83 hot meals for those in need through a local Community Meals program sponsored by the Pottstown Cluster.  Twenty volunteers of all ages worked together to make this meal a success!

On the menu was a delicious pasta with a creamy butternut squash sauce (see recipe below), made possible by a generous donation of beautiful, fresh butternut squash and onions by Barry Davis Produce Stand.  Be sure to like them on Facebook, and visit their stand for fresh fruit and vegetables.  A huge thank you to Barry and Peggy Davis! ♥

Preparation for this Monday meal started on Saturday, when volunteers arrived at our house armed with cutting boards, peelers and knives.  Six hours later, the veggies were prepped, cooked and the sauce was very close to being ready.  Emmanuel Lutheran Church donated a ham that we diced, pan fried and added to the yummy sauce.

Everyone loved the meal!

Here is the pasta recipe that makes 4 servings.  I multiplied it many, many, many times, using 100 cups of onions and about 14 squashes, although I may have lost track. 

PASTA WITH A CREAMY BUTTERNUT SQUASH SAUCE
PRINTER-FRIENDLY RECIPE

Serves 4

Ingredients:

1 1/2 tablespoons olive oil
1 cup onion, diced
2 cloves minced garlic (I use the stuff in a jar from Costco)
4 heaping cups peeled and diced butternut squash
2 cups chicken stock (I used the concentrated kind in a jar, also from Costco)
1/8 teaspoon thyme
1 bay leaf
salt & pepper, to taste, being sure to taste as you go

12 oz. ham, diced (optional)
1/4 cup grated Parmesan cheese
1/4 cup heavy cream

2/3 lb. pasta, cooked to al dente (I used farfalle)

Directions:

Heat olive oil in large skillet. Sauté diced onion until browned, about 5 minutes. Stir in garlic and diced butternut squash and cook another 3 minutes. Add chicken stock, thyme, bay leaf, salt and pepper. Cover and bring to boil. Reduce heat and simmer for 10 minutes or until squash is tender. Remove bay leaf and puree in blender until completely smooth. Heat skillet.  Add diced ham and fry until browned.  Stir in ham bits, Parmesan cheese and cream. Toss with cooked pasta, serve and enjoy!

The Pottstown Cluster helps individuals make real progress in moving from dependence to productive self-sufficiency.  In addition to providing hot meals to those in need in the Pottstown community, the Cluster distributes groceries through its Food Pantry, and its Dry Goods program provides clothing, personal hygiene products and cleaning supplies.  Read about these wonderful programs and others HERE.

You can help!  Make an online donation through the secure website, and learn how you can volunteer.  "The time is always right to do what is right." ~Dr. Martin Luther King, Jr.

~Merrill ♥

For You It's Bread, but for Some - It's Life

Yesterday I had the great pleasure of cooking beside a friend, Chef Myke Eggers, who volunteered his time to help prepare the Community Meal at Christ Episcopal Church for those in need through a program sponsored by the Pottstown Cluster.  

We introduced our diners to Indian cuisine.  Chef Myke prepared delicious naan that he baked from scratch.  Naan is a leavened, oven-baked flatbread that is often served with Indian food.

Chef Myke expressed himself beautifully on his Facebook page, that you should follow right now --> HERE. 

 

For our entree, we made chicken tikka masala where chunks of chicken are marinated in fragrant spices (coriander and cumin) and yogurt, cooked and served in a creamy tomato sauce over rice.  I adapted my slow cooker recipe found HERE by multiplying the ingredient amounts by 12.  

Chef Myke and my wonderful husband, Bob, prepped the chicken, zucchini (from our backyard garden) and onions.  Iced tea was served, brewed with fresh mint from Chef Myke's garden.

Many returned for seconds, and even thirds. 

Pottstown Cluster board president, Allan Altschull, stopped by to personally thank Chef Myke.

Volunteers make it happen.

Anna and Larissa reminded us to introduce the idea of volunteering at an early age to our children.  Anna (right), who wants to be a cupcake baker when she grows up, baked all of the scrumptious muffins that were served for dessert. 

In the words of Chef Myke,  

"Remember the next time you enjoy your meal to be thankful.  For you it's just bread, but for some - it's life."

No one in our community should go hungry.  Contact the Pottstown Cluster at 610-970-5995 to learn more about how you can help.  

~Merrill ♥

Stuffed Zucchini Boats and 6 Other Yummy Zucchini Recipes

This time of year, when our garden is overflowing, we are always in search of delicious and creative ways to prepare zucchini.  This recipe for stuffed zucchini boats hits a home run.  I have my next-door neighbor to thank for the inspiration.  It's super easy and kid-friendly.  Win win! 

On to our stuffed zucchini boats...    

STUFFED ZUCCHINI BOATS

Printer-Friendly Recipe

INGREDIENTS
 
2 large zucchini (or 5 smaller), cut in half, insides scooped out (reserve insides)
1 1/2 cup pearl couscous (sometimes called Israeli couscous)
2 1/2 cups vegetable broth
2 tbsp. olive oil
2 red bell peppers, seeded and diced
3 scallions (green and white parts), diced
1/4 cup portobella mushrooms (or any raw mushrooms you have on hand), diced
1/4 tsp. cayenne
2 tsp. dried parsley
3 tbsp. crumbled feta (you may substitute a dairy-free cheese, like Daiya provolone, for the feta)
2 tbsp. pine nuts, toasted (for topping)
½ tsp. salt, or more to taste (add gradually, thoroughly mixing and tasting each time)
¼ tsp. pepper
Juice of 1 lemon

DIRECTIONS

Preheat oven to 375 degrees.

Add vegetable broth to large pot and bring to a boil.  Add couscous and a pinch of salt to pot.  Reduce to a simmer and cover. Cook 10-15 minutes, until all veggie broth absorbs.

Trim the ends off zucchini.  Cut zucchini in half lengthwise, then scoop out pulp, leaving about 1/2 inch shells.  Finely dice pulp and place in bowl.  Set aside.

Warm a large skillet over medium heat, then add 1 tbsp. olive oil.  Once oil is hot, add red peppers and scallions.  Cook and stir occasionally, until peppers soften, about 8 minutes.  Add remaining 1 tbsp. olive oil, mushrooms and zucchini pulp and cook another 3-5 minutes.  Season with cayenne, parsley, salt and pepper.  Remove from heat, then add couscous and mix.

Heat a small skillet over medium-high heat, then add pine nuts.  Toast until golden brown, flipping pan occasionally, about 3-5 minutes.

Divide couscous mixture evenly among zucchini. Top with crumbled feta and toasted pine nuts.

Line two baking sheets with parchment, or lightly spray the baking sheets with cooking spray. Place zucchini on tray then put in preheated oven for 25 minutes until zucchini softens.  Once cooked through, remove from oven.  Squeeze fresh lemon juice on top of all zucchini.

Serve and enjoy! 

Here are six additional tried and true zucchini recipes:

Fried Zucchini with Creamy Horseradish Dipping Sauce (my favorite!  I could eat the dipping sauce with a spoon! 

Low-Carb Zucchini Lasagna (without noodles).  (in a word, YUMMMM!)

Taco Pie with Zucchini and a Mashed Potato Crust (great for all ages) 

Quinoa Casserole with Zucchini (super versatile, and it's vegetarian, or vegan, and gluten-free) 

Panang Curry with Zucchini (you'll never miss the meat)

Fresh Roasted Tomato Pasta Sauce (a great way to use your garden veggies, and freezes nicely)

If you have a zucchini recipe that you love, please share it with me!

Happy cooking,

~Merrill ♥

Better Than Panera Vegan Black Bean Pumpkin Soup

I love black bean soup!  Today I took a break from making super cute heart-shaped memory matching games to whip up a double batch of my Better Than Panera Vegan Black Bean Soup.  With the addition of pumpkin, it really is the best black bean soup recipe ever.  And, it's gluten-free!  This soup is in our regular dinner rotation, we like it THAT much.

The cutie pie heart memory matching games I have been working on today can be found in my Ivy Lane Designs Etsy shop:  HERE.

BETTER THAN PANERA VEGAN BLACK BEAN SOUP

Printer-Friendly Recipe

INGREDIENTS

3 - 15 1/2 ounce cans black beans, rinsed and drained
1 - 15 1/2 ounce can drained canned tomatoes
1 1/4 cups chopped onion
4 garlic cloves minced (Tip:  I use the stuff in the jar)
2 tablespoons ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 stick (2 tablespoons) Earth Balance butter
4 cups vegetable broth
1 - 16-ounce can pumpkin pureé (about 1 1/2 cups)
1/2 cup dry Sherry

DIRECTIONS 

Using a food processor, coarsely pureé black beans and tomatoes.  In a large pot, cook onion, garlic, cumin, salt and pepper in Earth balance butter over medium-high heat, stirring until onion is softened and beginning to brown.  Stir in bean pureé.  Stir in veggie broth, pumpkin and Sherry until combined and simmer, uncovered, stirring occasionally for 30 minutes.
 
Taste.  Season soup with salt and pepper.  Taste again.  Serve with a dollop of Tofutti sour cream and crusty bread.

This is even better the second day.  I plan to make a big pot to take to a Lenten supper at our church.

Enjoy!

~Merrill ❤

Vegan Roasted Eggplant and Chickpea Soup

I made the yummiest soup for dinner, and could not wait another day to share the recipe with you.  My beloved described it as "KILLER!"  I know that eggplant soup sounds weird, but it truly was delicious.  

This morning I visited the Cluster to plan the menu for the next Community Meal.  If you are new to the blog, I cook for the homeless.  While there, I trash-picked an eggplant that I used to make this killer soup.  Okay, it was in a box headed to the dumpster so it wasn't technically in the trash - yet.  

Watching the documentary "Dive!" (Netflix) made us think about food waste.  The filmmaker and his friends dumpster dive in the back alleys and dumpsters of supermarkets in Los Angeles.  In the process, they salvage thousands of dollars worth of edible food.  Great guerrilla journalism.  You should watch it.

You can find more meatless recipes HERE.

Without further ado, Roasted Eggplant and Chickpea Soup.

PRINTABLE RECIPE

 INGREDIENTS 

• 1 large eggplant (about 2 pounds total), peeled and cut into 1-inch pieces 
• 1 medium onion, diced medium 
• 2 garlic cloves, minced (I used the minced garlic in a jar from Costco) 
• 4 tablespoons extra-virgin olive oil 
• Kosher salt and ground pepper 
• 1 can (15-ish ounces) chickpeas, rinsed, drained and patted dry 
• 4 cups vegetable broth (I use the stuff in a carton)
• Oregano (I didn't measure - sorry - but I would guess that I used 1 tablespoon)
• 1 lime (or lemon), juiced (I had a lime, but a lemon would be just as tasty)
• Dairy-free sour cream (Tofutti is FABULOUS!)

DIRECTIONS 

Preheat oven to 400 degrees. In a large bowl, toss together eggplant, onion, garlic and 3 tablespoons of olive oil.  Season with salt and pepper. Arrange in a single layer on a foil-lined cookie sheet, leaving a wide strip of empty space at one end. In the same bowl, toss chickpeas with remaining 1 tablespoon olive oil. Transfer to empty space on cookie sheet. Roast until eggplant is golden and cooked through and chickpeas are slightly crunchy, about 40 minutes. 

Set chickpeas aside. Add eggplant, onion, broth and oregano to a medium pot. Bring mixture to a simmer over medium-high. With a potato masher or back of a wooden spoon, mash about 3/4 of the eggplant until soup is thick and chunky. Stir in chickpeas - TASTE - then season with salt and pepper. Add juice from one lime (or lemon).  To serve, top with a healthy dollop of dairy-free sour cream.  YUM! 

Serving suggestion:  Serve with crusty bread.  We like the green olive bread topped with fresh rosemary and salt from Costco.  

Enjoy!

~Merrill ♥ 
 

Mexican Casserole with Cornbread Crust

I love casseroles, Mexican food and cornbread!  This Mexican casserole with cornbread crust is a marriage made in heaven.  My beloved declared that he could eat it three or four times a week.  Need I say more?  It is super easy to make, and yummy!

I will share with you from the get-go that I made my Mexican casserole vegan style, but do not freak out as meat eater instructions are included as well.  My vegan version is for my husband who took the plant-based plunge about four months ago.  At last count, he had lost 39 lbs. and feels like a million bucks!  Read my blog post about why and how he did it.

INGREDIENTS

• 1/2 cup milk (I used soy.  We drink almond milk and use it in our cereal, but it's a tad on the sweet side.  For savory dishes, I prefer soy milk)
• 1/4 cup apple sauce OR 1 egg, lightly beaten (use one or the other.  Not both!)
• 1 can (14 oz.) cream of corn
• 1 can (4 oz.) chopped green chilies, drained
• 1 packet of taco seasoning, divided
• 1 cup (8 oz.) shredded cheddar and/or Jack (I used Daiya brand, equal parts pepper jack and cheddar - melts like a dream)
• 8 1/2 oz. corn muffin mix - Jiffy contains lard (pig fat), just so you know.  If that's okay with you, then use one box.  I use appx. 2/3 of a box of Yankee Cornbread & Muffin Mix by Gluten Free Pantry, owned by Glutino. 
• 1 tablespoon olive oil
• 1 large white onion, diced
• 1 can (10 oz.) enchilada sauce, divided
• 1 can (14 oz.) chili beans
• 3 cups cooked meat (like shredded rotisserie chicken or ground beef), or meat substitute.  I used fake chicken, but Boca crumbles work nicely, too.
• Fresh cilantro for garnish, chopped

DIRECTIONS

• Preheat oven to 400 degrees and grease 9" x 13" baking dish.
• In a bowl, combine milk, egg OR applesauce, cream of corn, chopped green chilies, 1 1/2 teaspoons of taco seasoning and 1/2 cup of shredded cheese.  Add dry corn muffin mix and stir until just combined.  Pour into greased 9" x 13" baking dish and spread evenly.  Bake for 20 minutes.
• While the corn bread is baking, heat olive oil and brown onions over medium high heat.  Add meat or meat substitute the remaining taco seasoning, chili beans (don't drain them) and 1/4 cup of enchilada sauce.
• When the corn bread is ready, it will barely set and still be miost.  That is okay.  Pierce the entire surface with a fork.  Pour remaining enchilada sauce over the cornbread and use the back of a spoon to spread evenly over the top.
• Evenly top with the meat (real/fake) and bean mixture and remaining cheese.
• Return to oven for 15 minutes until it is warm and cheese is melted.
• Top with chopped cilantro.

Enjoy!

~Merrill ♥ 


 

Meatless Monday: Sweet Potato Quinoa Quesadillas

We recently made a commitment to eat more healthfully.  For my beloved, it has meant adhering to a plant-based diet.  He has dropped 30 lbs. and feels (and looks) super duper! ♥ We as a society tend to opt for convenience.  For the vegans out there, I salute you.  For me, finding delicious plant-based recipes has proven to be a butt-kicker ... which is why I did cartwheels (mentally) when I first tasted these sweet potato quinoa quesadillas.  They are truly delicious, and packed with lots of protein and fiber.  Kids love them, too!  And, they make a great lunch on the go.  No need to reheat. 

PRINTER FRIENDLY RECIPE

INGREDIENTS

• 2 sweet potatoes (about 1 lb.)
• 1 c. cooked quinoa [Two tips:  1.  Rinse your quinoa before cooking it, even if the directions don't mention this step.  2.  Keep a big container of cooked quinoa in your refrigerator, that way you can easily add it to salads, cereal, Chinese food ... whatever strikes your fancy!]
• 1 Tbsp. olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1/2 t. paprika
• 1/2 t. garlic powder
• 1/2 t. chili powder
• 1/2 t. onion powder
• 1/2 t. ground cumin
• 15 oz. can crushed tomatoes
• 15 oz. can black beans, rinsed and drained
• 1 7 oz. can diced green chilies
• Tortillas (I use corn for the GF gang, and multi-grain for the gluten eaters)
• Shredded pepper jack or cheddar - or a combo! (dairy or nondairy) [Tip:  Try Daiya brand shredded nondairy cheese.  It melts beautifully and is tasty]
• Salsa
• Sour cream (dairy or nondairy)
• Avocados, peeled and sliced  

DIRECTIONS

Preheat oven to 350 degrees.  Line a cookie sheet with aluminum foil.  [Tip:  I use nonstick foil from Reynolds.  Magical stuff!]  

Peel sweet potatoes and cut them into chunks.  Place on lined cookie sheet and bake for 20 minutes.

Place beans in a bowl and mash with immersion blender or blend in food processor.  This step is optional.  I usually mash half of the beans.

Once cooked, place the sweet potato chunks in a bowl and mash with immersion blender, or allow to cool and blend in food processor.  

Heat olive oil in large skillet.  Add onions and cook for 4 minutes.  Add garlic and spices and cook for one minute.

Add beans, green chilies and tomatoes.  Mix together and then add cooked quinoa and mushed sweet potatoes.  Mix thoroughly.  Remove from heat.

Preheat a large skillet or griddle.  

Place as many tortillas as will fit in the pan/on the griddle.  Flip after two minutes.

After they are flipped, use a spatula to spread your yummy mixture on each of the tortillas.  Pack them!  Sprinkle with shredded cheese.  Top with another tortilla and flip.  Grill until cheese is melted.

Use a rotary pizza cutter to slice your quesadillas.  Top with a dollop of sour cream, salsa and sliced avocado.  Yum!  

Enjoy!

~Merrill ♥