The leaves are gone and I’ve already lost my favorite pair of gloves.
Self-diagnosis: I think I have S.A.D.
Or you could say I just plain don’t LIKE it when the dark gathers in at five o’clock and the temperature drops. We’re in it for the long haul now, so maybe this year I’ll try to take it with a little more grace, buy another great pair of gloves and some SmartWool socks. Buck up. Embrace it. See the beauty in the darkness.
The holidays, if you don’t let them oppress you, can help you over the hump. Then it’s already January and you get five more minutes of light every day. At least that’s what Mom always said. But if she could, she would escape somewhere south for a few weeks. Wise woman, that mother of mine.
No escapes planned yet, but I have been planning a little something just for you. It’s a little book(let) of recipes that you can use right now. Actually, it is more of an impulsive, not-so-very-planned grab bag of recipes than a focused holiday roundup. I was inspired by Sarah of
blog, whose booklet of tomato recipes is quite lovely. I’m basically tech-averse, but I decided it’s high time to get over that. I’m pre-empting a New Year’s resolution here. Meet the brand new, less tech-averse me, going forward fearlessly into the future. So far, so good.
So have a look, and enjoy.
Don't be shy, open it! In addition to the stew recipe posted here, you will find these recipes:
Cornmeal blueberry pancakes
Homemade muesli with apples
Whole grain buttermilk crackers
Butternut squash stew and soup
Spiced Pita crisps
Tuscan roasted peppers with olives and capers
Kale with cranberries
Roasted butternut squash with ginger and miso
Hot cocoa for the cook
Butternut squash and chickpea stew
2 tablespoons olive oil
2 onions, sliced
2 stalks celery, diced
1 piece (3 inches) fresh ginger, finely chopped
2 tablespoons coriander seeds, crushed
1/8 teaspoon cayenne pepper
2 cinnamon sticks
Salt and black pepper, to taste
3 large peeled butternut squash halves, cut into 1-inch chunks (8 cups)
1 yellow bell pepper, cored, seeded, and cut into 1-inch pieces
4 plum tomatoes, cut into 1-inch pieces
1 can (15 ounces) chickpeas
1 can (15 ounces) light coconut milk
3 cups vegetable stock
3 tablespoons lime juice
1 tablespoon honey
1/4 cup coarsely chopped cilantro, for garnish
2 limes, quartered, for garnish
1. In a large soup pot over medium heat, heat the oil. Add the onions and celery and
cook, stirring often, for 5 to 8 minutes, or until soft. Add the ginger, coriander,
cayenne, cinnamon sticks, and salt and pepper. Cook, stirring, for 1 minute.
2. Add the squash, bell pepper, tomatoes, chickpeas, coconut milk, and stock to the pot.
Bring to a boil, lower the heat, and simmer for 15 minutes, or until vegetables are
3. Stir in the lime juice and honey. Remove the cinnamon sticks and taste for seasoning.
Add more salt and pepper, if you like. Serve in bowls over jasmine rice