Quinoa Salad with Butternut Squash

I am getting a bit sad that we will shortly be receiving our last of the produce from our CSA.  I have really loved the fresh fruits and veggies and the adventure that has come with figuring out what I will make next and how to use some of the ingredients that I am not so familiar with (like the fennel that came in a recent bag).  Generally speaking, the later bags of the season are filled with a variety of wonderful squashes, and I am always seeking that one special recipe that uses them.  I think I have found that recipe for butternut squash.

My family is a big fan of dried cranberries (hence, the Costco-sized bag) and we are all growing more and more fond of the nutrition powerhouse quinoa.  This recipe is a great side dish, full of fall flavor, and one that would make a perfect addition to a Thanksgiving table . I found that I loved it even more as leftovers, after the flavors all had a chance to meld together.

INGREDIENTS:

• 1 butternut squash
• Olive oil
• Salt and freshly ground black pepper, for seasoning squash
• 2 cups quinoa
• 4 cups water
• Pinch of salt
• 1 cup dried cranberries
• 1 cup pepitas (these are actually the insides of pumpkin seeds; I got mine in the nuts and seeds section of our grocery store)

For the Citrus Honey Dressing:

• Juice of 3 large oranges (I used about 1 cup of no sugar added OJ)
• Zest of 1 large orange
• 1/4 cup olive oil
• 1 tablespoon honey
• Salt and freshly ground black pepper, to taste

DIRECTIONS:

1. To prepare the squash: chop off the ends and poke holes in the skin with a fork.  Microwave it for 3-4 minutes.  After letting it cool, peel the skin off with a vegetable peeler.  Cut into 1/2 inch cubes.
2. Preheat the oven to 400 degrees F. Place butternut squash on a large baking sheet. Drizzle with olive oil. Toss until squash is well coated. Season with salt and pepper. Roast the squash for 30 minutes, turning once, until tender.
3. While the butternut squash is roasting, cook the quinoa. Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 20 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let cool quinoa cool to room temperature.
4. In a large bowl, combine quinoa, butternut squash, dried cranberries, and pepitas. In a small bowl, whisk together the orange juice, zest, olive oil, and honey. Season with salt and pepper, to taste. Drizzle over quinoa salad. Toss until ingredients are well dressed. Season with salt and pepper, to taste.

Difficulty: Medium - only because of the squash prep

Time: about 40 minutes, but not all of that is active (the squash takes a while to roast)

Source: Adapted from www.twopeasandtheirpod.com

Citrus-Herb Marinated Chicken

I may never have the homes that appear in Better Homes and Gardens, but I can surely enjoy looking at them.  And when it comes to the food, often I think, "I could do that!"  And sometimes I do.  This is a wonderful, flavorful, easy chicken dish from the October 2014 issue.

I go on chicken kicks and then I get kind of tired of it at times, but during those times it is usually a nice, flavorful dish that gets me out of the rut.  This is one of those dishes.  I love all of the herbs and the citrus in the marinade.  Personally, I am a big fan of grilling this chicken, but in the winter months sometimes the broiler just has to do!

INGREDIENTS:

• 4 boneless, skinless chicken breast halves
• 1/3 c lemon juice or orange juice
• 2 Tbsp. finely chopped shallot
• 1 Tbsp. honey
• 1 Tbsp. olive oil
• 1 Tbsp. snipped fresh thyme or 1 tsp. dried thyme, crushed
• 2 tsp snipped fresh rosemary or 1/2 tsp dried rosemary, crushed
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 clove garlic, minced

DIRECTIONS:

1.  Place chicken in a resealable plastic bag set in a shallow dish.  For marinade, stir together lemon juice, shallot, honey, oliveoil, thyme, rosemary, garlic, salt, and pepper.  Pour over chicken; seal bag.  Marinate in refrigerator for 2-4 hours, turning bag occasionally.

2.  Preheat broiler*.  Drain chicken, reserving marinade.  Place chicken on the unheated rack of a broiler pan.  Broil 4-5 inches from the heat about 6 minutes or until light brown.

3.  Turn chicken; brush lightly with reserved marinade.  Discard any remaining marinade.  Broil 6-8 minutes more until chicken is no longer pink.

*Alternatively, you can grill the chicken.

Difficulty: easy
Time: 10 minutes prep, 2-4 hours marinate, 12-15 minutes broiling
Source: Better Homes and Gardens, October 2014

Honey Orange Chicken

In the past few months, things have been a bit more hectic than usual around my house, largely because of numerous doctor's and therapy appointments that take huge chucks of time out of our lives on top of the typical schedule.  So, it has been more important than ever to find recipes that are quick and easy, yet healthy and delicious, too.  This was one of the tastiest, easiest meals I have made in a long time.  It has become one of my go-to chicken recipes.  In the picture, I have the chicken served atop a bed of quinoa and spinach with mandarin oranges, but this chicken can be served in so many ways - with one or the other of those two instead of both, with rice, mixed greens, with side dishes of your choice.  Personally, I like it as part of a salad; I use the sauce as the dressing.

INGREDIENTS:

• 1-2 lb boneless, skinless chicken breasts
• 2 Tbsp. vegetable oil
• 1/2 cup orange juice
• 1/2 cup honey
• 1 tsp ground cumin (the original recipe called for 1 Tbsp, but this was enough for us)
• salt
• pepper

DIRECTIONS:

1. Pound chicken breasts to half-inch thickness and season with salt and pepper.
2. Combine the orange juice, honey, cumin, and salt and pepper to taste.
3. Heat vegetable oil in a large skillet and sear chicken on both sides for about 2 minutes each side.
4. Add the orange juice mixture, cover, and allow to simmer for about 6 minutes.

Difficulty: Super easy

Time: 15 minutes

Source: Mark Bittman's Kitchen Express

Orange Cream Freezer Dessert

On the weekends in summertime, we spend a lot of time at my aunt's pool.  Many times we end up eating together, and I like to contribute.  I never know the exact number of people who will be swimming so this dessert works well yielding 24 servings.  But if it is just us, it can stay covered in the freezer for over a month.  The tartness of the orange juice mixes beautifully with the ice cream for a refreshing treat.

INGREDIENTS:

• 2 cups graham cracker crumbs (I like them fine in this dish, so I buy them)
• 1/2 cup sugar
• 1 stick of melted butter
• 1 container of vanilla ice cream, softened
• 1 can orange juice concentrate, thawed

DIRECTIONS:

1. Preheat oven to 350 degrees.  Spray a 9 x 13 pan.  In a separate bowl, combine crumbs and sugar.  Mix with butter. Reserve half of mixture for topping.  Press remaining mixture into pan.  Bake for 10 minutes.  Allow to cool completely.
2. In a mixer or large bowl, combine ice cream and orange juice until smooth.  Pour into pan.  Sprinkle with remaining crumb mixture, gently push down. Cover and freeze.  
3. Remove from freezer 15 minutes before serving.

Difficulty: Easy

Time: 20 minutes, but cooling will take a bit of time 

Source: adapted from Taste of Home Church Supper Desserts