Quick and Easy – Chicken and Green Tea Squash

Posted on by Sam Boyd

Ingredients

1.  8 ounces of cooked cubed chicken.  (Note:  I say it like this because we always have chicken on hand for snacking, ease or whenever else we need to eat a protein with our veggies.  If you do not, then cook enough chicken to make this dish.  But you should always have snacking protein available throughout the day.  I should make a post on this.)

2.  2 medium yellow squash, cut into 1″ pieces

3.  1.5 cups of vegetable broth

4.  3 tablespoons soy sauce

5.  1 cup green tea

6.  1 teaspoon ground ginger

7.  1 tablespoon of date paste.

Recipe

1.  In a medium saucepan, combine veggie broth, soy sauce, green tea, date paste and ginger and bring to a rolling boil for about 5 minutes.  This should reduce it between 1/8 to 1/4.

2.  Add the squash and cover for 4 minutes, you do not need to turn the heat back on.

3.  Uncover and place the chicken in the pot and recover.  Keep this about 3 minutes or so.

4.  Uncover this and separate into 4 servings.  Eat 2 of the servings with someone you like and put the others in the fridge for lunches.  This will be as soupy as you want.  The picture shows it less soupy.  I love broth and the soup involved, especially in the winter.

 

Total time to cook:  About 14 minutes, depending on how prepped you are.  If you have to cook the chicken, it takes longer of course.

Quick and Easy – Squash and Sausage

Posted on by Sam Boyd

Simple, easy, quick!  This recipe is going to start of a new section of quick and easy recipes.

Ingredients:

1.  4 medium (about 16oz, total) sweet italian sausages (we used sweet italian turkey sausages which are nitrate free, but you can use whatever you want, the portion is the important part here, and they should be nitrate free).

2.  2 each zucchini and yellow squash

3.  1 medium onion

4.  1 tablespoon fennel seeds

5.  1 tablespoon cracked black pepper

Recipe:

1.  Put your sausages in a 400 degree oven to brown and shape-set (unless you don’t care about the shape setting and then just take them out of their casing if you want, doesn’t affect the overall taste) for about 15 minutes, turning once.

2.  Cut the onion, squash zucchini into bite size pieces, about 1″-1.5″

3.  Put into a 10″ pan with the fennel and the pepper on medium high heat and toss often, should be done in about 15 minutes.

4.  Pull the sausages and cut into 1″ sections and add to veggies and toss every 30 seconds or so for about 4 minutes or until the sausage is completely cooked through.

5.  Divide up into 4 servings, 2 for now, 2 for work.  Enjoy.

 

Total Time:  19 minutes, depending upon how prepped you are.

Squash Pizza

Posted on by Sam Boyd

Holy Crap was this easy and awesome.

Ingredients

1.  One Delicata squash, peeled, halved and seeded.

2.  2×1/2 cup of clean pizza sauce (14 oz drained and rinsed canned tomatoes, 1 teaspoon dried thyme, 1 teaspoon dried oregano,  1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon of olive oil, pureed with a hand mixer, yummy, will keep for about 1 week in this form, won’t last that long though)

3.  2×1 tablespoon grated parmesan cheese

4.  2×1 tablespoon shredded parmesan cheese

5. 2×1/2 teaspoon dried oregano

Recipe

1.  Bake the delicata squash at 400 degrees for about 12-18 minutes, until easily pierced with a fork.

2.  Remove from oven and turn on the broiler.

3.  Cover the squash with the grated parmesan cheese

4.  Pour 1/2 cup clean pizza sauce, trying to keep all or most of it in the squash cavity

5. Cover with the shredded cheese

6.  Put in the broiler until the cheese melts.  Bubbly cheese would be better, but really really high risk of burning it.  Shouldn’t take more than 2 minutes,

7.  Take out and sprinkle the oregano over the whole thing as a garnish and for flavor.

8.  You may or may not need salt, depending upon your taste.  I suggest putting it on before baking if you want it to be salty.

9.  Enjoy and tell your friends.

squash pizza 1 squash pizza 2