Utah Family Acupuncture

It has been forever since I posted a recipe! This one looks good because our local weather has cooled off a bit, and I have a lot of these ingredients available.  Either from my own garden, tomatoes I've previously canned, or the local Farmers Market at Pioneer Park (which I highly recommend). Ingredients: Serves 4 Butter/oil to saute with 3/4 cup chopped yellow onion (1 small to medium-sized) 2 garlic cloves, minced 1 TBS tomato paste (I would recommend looking for glass bottles as opposed to cans!) 1 teaspoon ground cumin 3/4 teaspoon chili powder 4 cups vegetable or chicken broth 4 TBS cilantro, fresh, chopped 4 corn tortillas cut into 1/2 inch wide strips 1 and 1/2 cups chopped tomatoes (I think you could use fresh or canned) 2/3 cup canned black beans, rinsed 2/3 cup chopped zucchini (1 small) 1.5 TBS minced japapeno (seeded for LESS spicy) Directions: Heat about 1 TBS butter and a little oil in a skillet.  Add onion and garlic.  Cover and cook ...

This recipe comes courtesy of year 2000 edition of the Joy of Cooking's 'All About Vegetarian Cooking.' Makes 4 servings Ingredients: 3 acorn squash, halved and seeded 1 TBS butter 1/2 cup chopped yellow onion 1/2 cup quinoa 1 cup vegetable stock 1/2 tsp salt 1/8 tsp ground black pepper 1/4 cup chopped hazelnuts or whole unblanched almonds, toasted 2 TBS chopped fresh parsley 2 TBS + 2 TBS grated parmesan cheese Directions: Preheat oven to 350 degrees. Arrange the acorn squash cut-side down on a baking dish (like a 9x13). Add 1/2 inch water to the baking dish and cover with aluminum foil. Bake until squash are tender: 45-55 mins. Leave the oven on, but take out the squash.  In a large skillet over medium heat: place the onion and saute in butter until golden (approx 8 minutes) Stir in the quinoa and heat, stirring until toasted (about 3 minutes) Stir in the vegetable stock. Bring the contents of skillet to a boil, reduce heat, cover and simmer for 15...