Nana JuJu’s Recipes
Butternut Squash Soup
Blog entry 2022: This is the second day in a row that the rain has come down, down, down here in Croatia. I am housesitting and caring for six dogs and three cats. I put on my flannel shirt, thick socks and a scarf, lit a fire in the woodstove, and have been doing an online art class for the last few hours. We had to identify our favorite colors—mine are orange, red and yellow. My rumbling tummy sent me to the fridge for a snack, and the sight of a beautiful butternut squash inspired me. It’s buff color complements the red of the apple and onion, the yellow green of the pear and the dull pearl of the garlic as I place them on a baking sheet. No need to peel anything. Soup today! Into the oven they go to roast for 45 minutes. When they are tender, I’ll scrape the squash flesh into a blender, peel the skin off and squeeze the cooked apple, pear, garlic and onion on top, add some coconut milk and vegetable broth, a bit of cinnamon, fresh ginger and cayenne, a pinch of salt and blitz it all up. If the ingredients are still steaming hot, I drape a kitchen towel over the top of the blender so the pressure won’t make the lid explode off. With a swirl of Greek yogurt and some toasted pumpkin seeds, it’ll be the perfect comfort meal while I sit wrapped in a blanket with these sweet pups by my side.
Shredded Balsamic Beet & Kale (or Beet Green) Salad
“ I don’t like beets. Never have.” I’ve heard this so many times and finally realized that most folks have only eaten canned beets growing up — those bland, overcooked slices floating in red liquid, oftentimes accompanying a public school lunch. Beets are wonderfully sweet raw or roasted. Beet haters have become root converts after trying this recipe.
4 medium red beets (about 1 pound), peeled and shredded
3 cups (packed) of thinly sliced kale leaves, OR
3 cups beet greens and stems, sliced
1 ½ Tablespoons extra-virgin olive oil
1 ½ Tablespoons balsamic vinegar
1 Tablespoon Dijon mustard
2 cloves fresh garlic, minced
Sea salt and black pepper, to taste
In a large mixing bowl, toss together the beets and greens of choice. In a separate bowl, whisk together the olive oil, vinegar, mustard, and minced garlic. Pour the dressing over the salad and toss to coat. Season to taste with salt and pepper. Allow the salad to stand at room temperature for 15-20 minutes before serving. Add some toasted pecans, goat cheese, or orange slices to jazz it up a bit.
Sesame Noodles with Snow Peas
A quick meal for hot days.
1 ¼ pounds cooked noodles, drained and rinsed
1 ½ cups snow peas
1 red bell pepper, seeded and cut into small strips
½ small red onion, thinly sliced
¼ cup sesame seeds or peanuts
¼ cup chopped cilantro
1 block of firm tofu, diced (optional)
Dressing:
1 Tablespoon sesame oil
1 Tablespoon olive oil
1 Tablespoon soy sauce
2 Tablespoons chili oil
2 Tablespoons lime juice
Whisk together all the ingredients for the dressing.
Put the noodles, snow peas, sliced red pepper, sliced scallions, sesame seeds or peanuts, cilantro and tofu if using into a bowl.
Pour the dressing over everything, and mix thoroughly.
Red Red Soup
¼ cup coconut oil
1 large onion, sliced
1 15 ounce can diced tomatoes
2 cups vegetable broth
1 15 ounce can black-eyed peas or black beans
1 inch fresh ginger, minced
2 cloves garlic, minced
2 chili peppers, seeds removed and finely chopped
1 large sweet potato, peeled and diced
Optional— 1 diced zucchini Or 1 diced yellow squash
salt to taste
Warm a skillet over medium heat. Add the coconut oil and the onions and cook 10 minutes. Add the tomatoes and cook 5 -10 minutes. Add the vegetable broth, black-eyed peas OR black beans, garlic, ginger, and chili peppers, and sweet potato. (Add the optional vegetables if using) Simmer for 30 minutes on low heat. Taste and adjust seasoning, adding salt if needed.
Adapted from a recipe by Brianne Brathwaite