Andean Bean Stew With Winter Squash and Quinoa

This savory, filling pot of beans is inspired by a Chilean bean stew and uses quinoa instead of the corn called for in the authentic version. Make it a day ahead for the best flavor.

Ingredients:

-1 pound dried pinto beans, rinsed and picked over, soaked in 2 quarts water overnight or for 6 hours
-1 tablespoon extra virgin olive oil
-1 medium onion, chopped
-1 tablespoon sweet paprika
-4 large garlic cloves, minced
-1 bay leaf
-1 (14-ounce) can chopped no salt added canned tomatoes, with liquid
-1 pound winter squash, such as butternut, peeled and cut into 3/4-inch cubes
-1/2 cup quinoa, rinsed thoroughly
-Freshly ground pepper
-3 tablespoons chopped fresh basil or parsley

1. Place the beans and soaking water in a large pot. Add water if necessary to cover the beans by about 2 inches, and bring to a boil. Skim off foam, reduce the heat to low, cover and simmer gently for 60 minutes, or until the beans are tender but intact.

2. Heat the oil over medium heat in a large, heavy nonstick frying pan and add the onion. Cook, stirring, until the onion is tender, about 5 minutes, and add the paprika. Stir together for about a minute, and add the garlic. Cook, stirring, for a minute or two, until the garlic and onions are very fragrant but not brown, and stir in the tomatoes. Cook, stirring often, until the tomatoes have cooked down slightly and smell fragrant, 5 to 10 minutes. Remove from the heat and scrape the contents of the pan into the pot of beans.

3. Bring the beans back to a simmer, add the bay leaf and winter squash, and simmer, covered, for 30 minutes, or until the squash and beans are thoroughly tender. Add the quinoa and simmer for another 20 to 30 minutes, until the quinoa is translucent and displays an opaque thread. Add a generous amount of freshly ground pepper. Stir in the basil or parsley, simmer for a couple of minutes more.

Advance preparation: This tastes best if made a day ahead and reheated. The stew will thicken up, so you will probably want to thin out with water and adjust seasonings accordingly. Add the fresh herbs when you reheat. It will keep for at least five days in the refrigerator. It freezes well.

Quinoa Pilaf With Chick Peas, Pomegranate and Spices

I found this recipe in the NY Times Health section and it looks amazing. Considered by many nutritionists to be a superfood, pomegranate juice is loaded with antioxidants and appears to lower blood pressure. This quinoa pilaf is based on a Turkish pilaf that is traditionally made with rice or bulgur. You can find quinoa in any grocery store near the rice/polenta/bulgur section.

Ingredients:

-1 teaspoon cumin seeds
-3/4 teaspoon coriander seeds
-2 tablespoons extra virgin olive oil
-1/2 medium onion, chopped
-2 garlic cloves, minced
-1 cup quinoa, cooked (4 cups cooked quinoa)
-1 cup cooked chick peas (canned are fine), rinsed
-1/4 cup pomegranate seeds

1. Heat a large, heavy frying pan over medium-high heat and add the cumin seeds and coriander seeds. Toast in the pan, stirring or shaking the pan, until they begin to smell fragrant, and transfer to a spice mill. Allow to cool for a few minutes, then pulse to crush or coarsely grind. Set aside.

2. Return the frying pan to medium heat and add 1 tablespoon of the olive oil. Add the onion and cook, stirring often, until tender, about 5 minutes. Add the garlic, stir together for about half a minute, and stir in the cumin seeds, and coriander seeds. Add the remaining olive oil and stir in the quinoa, chick peas, and 3 tablespoons of the pomegranate seeds. Stir over medium heat to heat through, several minutes. Transfer to a platter or wide bowl and decorate with the remaining pomegranate seeds. You can also mold the pilaf into 1/2-cup ramekins or timbales and unmold onto the plate, then decorate with pomegranate seeds.

Yield: Serves 6

Variation: Some people like to drizzle a few drops of lemon juice over the top of this pilaf.

Advance preparation: This can be made a day ahead and reheated.

Curried Sweet Potatoes

This in from Jason Colón's amazing girlfriend, Jess:

Ingredients:
Curry Sauce
1 onion
2 med carrots
Butternut or any type of cooked squash
1 tps curry powder
Water - (first time i made this I used Pacific Organic Low Sodium Veggie broth)

Saute onions and carrots in non stick pan with a little bit of pam for about 5 minutes.
Add curry powder, cook until fragrent. Cover with water (or broth)) simmer until veggies are tender. Mix in squash, Puree in blender. I do not take it too smooth, I like to leave some small chunks. Have extra water or broth handy, the sauce might need to be thinned out a bit.

Rest of it:

2 sweet potatoes
1 onion
1 small zucchini
any veggie that works with the curry could be used here, I just used what I had on hand the last couple of times I've made it.

Peel sweet potato and cut into bite size pieces. Cover with cold water in pan and bring to boil. Boil only maybe 10 minutes or until done. Don't want them falling apart though.

As potatoes are cooking:
Saute the chopped onion, zucchini and any other veggies in a bit of oil in a pot large enough to hold the potatoes and curry mix. Cook until tender (I sprinkle a little more curry powder on them at this point) When potatoes are done, add the sweet potatoes and curry sauce to the pan. Then simmer together for about 15 - 20 minutes or until sweet potatoes start falling apart along edges.

Note: the curry sauce will probably make more than you need for the sweet potato combination.

Enjoy!