Curried Squash with Winter Greens

This soup smells amazing when it cooks and is packed with nutrition. My whole family loves it! A great way to use up the last of the harvest from the garden.

1 T. canola oil

1 large yellow onion, diced

2 stalks celery, diced

2 large tomatoes, diced

3-4 cloves garlic, minced

2 tsp. minced fresh ginger root

1 T. curry powder

2 tsp. ground cumin

1 tsp. ground coriander

1 tsp. salt

1/2 tsp. black pepper

4 c. peeled, diced butternut squash (I didn't measure, just used a whole one.)

5 c. water (You could use veg or chick broth for more flavor.)

2-3 c. coarsely chopped spinach, chard, or kale (I didn't measure this either, just used 1 bunch of kale.)

2 carrots, shredded (optional-this was my addition for more nutrition and a little sweetness.)

In a large saucepan (I used my cast iron dutch oven), heat the oil over medium heat. Add the onion and celery and cook, stirring, for 5 minutes. Add the tomatoes, garlic, and ginger and cook, stirring, for 3-4 minutes. Stir in the curry powder, cumin, coriander, salt, and pepper and cook for 1 minute over low heat. Add the squash and water and bring to a simmer over medium-high heat. (While simmering, I shredded the carrots directly into the pot.)

Reduce the heat to medium-low and cook until the squash is tender, about 25 minutes, stirring occasionally. Stir in the greens and cook for 10 minutes.

Transfer to a food processor fitted with a steel blade (or to a blender) and process until smooth, about 10 seconds. (I used my immersion blender.)

Ladle the soup into bowls and serve at once.

"Chardakopita" aka Swiss Chard Spanakopita

I made this tonight. I think it's from Cooking Light originally. It was super yummy (good enough that you forget why phyllo is such a PITA) and a great way to use up A LOT of chard at once! See my notes at the bottom for the streamlined version of dealing with the phyllo (the directions are absurdly complicated).

Ingredients:
olive oil
2 1/4 cups minced white onion
3/4 cup minced green onions
3 garlic cloves, minced
9 cups chopped trimmed Swiss chard (about 1 1/2 pounds)
6 tablespoons chopped fresh parsley
3 tablespoons minced fresh mint
1 cup (4 ounces) crumbled feta cheese (I used 8 oz. It was better)
1/2 cup (2 ounces) freshly grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
3 large eggs
10 (18 x 14-inch) sheets frozen phyllo dough, thawed

Preheat oven to 350°.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add white onion; sauté 7 minutes or until golden. Add green onions and garlic, and sauté 1 minute. Stir in chard; cook 2 minutes or until chard wilts. Stir in parsley and mint, and cook 1 minute. Place in a large bowl; cool slightly. Stir in cheeses, salt, pepper, and egg whites.

Place 1 phyllo sheet on a large cutting board (cover remaining phyllo to prevent drying), and coat with cooking spray. Top with 1 phyllo sheet, and coat with cooking spray. Repeat procedure with 3 additional sheets.

Cut phyllo stack into a 14-inch square. Place square in center of a 13 x 9-inch baking dish coated with cooking spray, allowing phyllo to extend up long sides of dish. Cut 14 x 4-inch piece into 2 (7 x 4-inch) rectangles. Fold each rectangle in half lengthwise. Place a rectangle against each short side of dish. Spread the chard mixture evenly over phyllo.

Place 1 phyllo sheet on a large cutting board (cover remaining phyllo to prevent drying), and coat with cooking spray. Top with 1 phyllo sheet, and coat with cooking spray. Repeat procedure with remaining phyllo sheets. Place 18 x 14-inch phyllo stack over chard mixture. Fold phyllo edges into center. Coat with cooking spray. Score phyllo by making 2 lengthwise cuts and 3 crosswise cuts to form 12 rectangles.

Bake at 350° for 40 minutes or until golden.

My notes:
I added more feta cheese cause the amount called for seemed too small versus all of that chard. It was good! I think another 4 oz could even be added, but then I really like cheese :) And the instructions are so detailed on how to lay out the phyllo. Basically, try desperately to get the phyllo sheets separated and brush olive oil on each side of each sheet. Layer about 4 layers (or enough pieces to make up 4 layers) on the bottom of the pan. Then put the stuffing in. Then put another several layers, brushed with olive oil (or enough pieces to make several layers!!) and cook :) It does make it prettier if you can manage to get the top couple of layers as one solid piece.

EGGS IN A NEST

-from the book Animal, Vegetable, Miracle by Barbara Kingsolver

2 cups uncooked brown rice

Cook rice with 4 cups water in a covered pot while other ingredients are being prepared.

Olive oil – a few tbsp

1 medium onion, chopped, and garlic to taste

Saute onions and garlic in olive oil in a wide skillet until lightly golden.

Carrots, chopped

1⁄2 cup dried tomatoes

Add and saute for a few more minutes, adding just enough water to rehydrate the tomatoes.

1 really large bunch of chard, coarsely chopped

Mix with other vegetables and cover pan for a few minutes. Uncover, stir well, then use the back of a spoon to make depressions in the cooked leaves, circling the pan like numbers on a clock.

8 eggs
Break an egg into each depression, being careful to keep yolks whole. Cover pan again and allow eggs to poach for 3 to 5 minutes. Remove from heat and serve over rice.