Wednesday, October 31, 2012

My Super Power is Slow Cooking

Okay, just to get this elephant out of the room, my blog is staler than year-old sourdough.  I blame Facebook.  And those who blog know that the longer you wait, the harder it gets to write quality posts.  But I should and I WILL get back on track.  I've got event reports, product reviews, and training tips to share.  But first, here's a really easy, yummy fall recipe for you to enjoy.  

Little known fact, I love to garden.  My winter garden is pretty simple this year with two types of kale, red lettuce, and sugar snap peas.  

Another little known fact, my super power is slow cooking.  I discovered the slow cooker a few years ago and I have dozens of favorite recipes.  I'm actually a really good cook (amazing since my mother could burn boiling water).  I like to cook local, in-season, organic stuff.  Since it's fall and squash and cranberries are in abundance, here's today's yummy treat.  This low-calorie dish could be a breakfast (try it over some oats or quinoa), a side dish, or a yummy snack.  I've eaten it both warm and cold and it's equally as delicious.


1 -- butternut squash, peeled, seeded, and cubed
4 -- apples, cored and sliced (I leave the skin on)
1 -- big bag of cranberries (adjust quantity to taste).  I've used both fresh and dried and both work great, although if using fresh I suggest throwing them in for only the last hour or two.  
1/2 -- white onion, peeled and chopped
1 -- tbsp ground cinnamon (you could substitute cinnamon sticks)
1 1/2 -- tsp ground nutmeg

Dump it all in the slow cooler, stir it up, and set it to high for 3-4 hours (until the squash is cooked through).  I like the squash a little firm as it stores (and re-heats) better that way.  The only difficult thing about this recipe is waiting to eat it while your house fills with the aroma of fall deliciousness!

Okay, first post back out of the way.  Next post will be cycling-related, I promise!

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