Ingredients:

2 T high heat safflower oil

1 lb. ground meat (turkey, beef, or buffalo)

1 medium onion (we prefer purple)

3 large cloves garlic

2 sweet and 1 anaheim pepper (optional)

tomatoes, chopped—28 oz. can or 2/3 box Pomi Chopped or about 8 large fresh

3 – 15 oz. cans mixed chili beans (black, pinto, kidney)

chili powder (according to taste, between 1 to 5 T)

2 t cumin

1 t salt

1 or 2 t molasses

1 shot whiskey (optional)

Preparation:

If frozen, defrost meat.  Coarsely chop onions, set aside.  Coarsely chop garlic, set aside.

Add oil to large saucepot.  Turn heat to high.  Add onion, sauté ‘til tender.

Add meat and break up with spoon.

When meat is just brown but not all the way cooked, push to sides of pan.

Add garlic to center.

If using peppers, chop coarsely.

Add peppers to pan.

Add tomatoes and turn heat to medium low.

Rinse beans.

Add beans to saucepot.

Add spices and salt.  Cover and simmer at least one hour.

Add water, if too dry.  If too liquid, remove lid.

After simmering, add whiskey, if using, and molasses.

Adjust salt and seasoning.

Serve with hot cornbread and green salad.

Ingredients:

Hawaiian black salt

black sesame seeds

1 C tahini

juice of 1 lemon

1 T tamari

1 T rice wine vinegar

½ lb. crimini mushrooms, whole

1/6 lb. shiitake mushrooms, sliced

1 bunch broccolini

1 lb. udon noodles

lime wedges

Preparation:

In a mortar and pestle, crush salt & sesame seeds to make black gomasio.

We used 1 part salt to 3 parts seeds but might prefer 1 part salt to 5 parts seeds.

In small bowl, make tahini sauce.  Stir together tahini, lemon juice, tamari, and rice wine vinegar.

When well blended, stir in ¼ C Black Gomasio.

Thin with water to desired consistency.

Saute crimini mushrooms in butter and oil; add shiitakes after 5 minutes.

Saute 5 more minutes. Take out and set aside.  Add washed broccolini to same pan, adding more oil if needed.  Saute broccolini ‘til nearly tender.  Add kale and saute a few minutes.

Boil udon noodles according to package directions. Drain. Add desired amount of tahini sauce to noodles.  (Any extra can be used later on other cooked veggies.)  Stir in broccolini.

Stir in mushrooms.  Serve in individual bowls, garnishing with lime wedges.

Butternut squash from a Missouri roadside stand coupled with Exotic Rice Blend from the Dutchman’s Store in Cantril, Iowa, produced a colorful, nutritious casserole.  All the steps in this recipe are easy, but cleanup takes time.   Leftovers reheat well.

Ingredients:

Butternut squash

Cooked rice (wild, basmati, white, brown, or a blend)

Salt (optional)

Water or broth

Cilantro

Plain yogurt

Cheddar cheese, grated

Butter or oil (optional)

Vary quantities according to taste.  A very large squash, 1-1/2 cups raw rice, 3 cups water, 1 cup yogurt, ½ cup cheese, and 1 tablespoon butter filled a 9-x-12 baking pan and proved adequate for a neighborhood potluck picnic.

Preparation:

Seed squash & cut into big pieces

Brush cut sides with butter or oil (optional)

Bake squash on cookie sheet at 350˚F ‘til tender

Cook rice in salted water or broth ‘til tender

Put rice in greased baking dish

Skin & cube squash and lay atop rice

Combine yogurt & cheese

Heat yogurt/cheese mixture ‘til cheese melts

Pour yogurt/cheese over squash/rice

Bake casserole, covered, at 350˚F for 20-30 minutes

Remove from oven, garnish with cilantro, and serve