Butternut Squash Soup

Description:
From "Real Simple Magazine"

This is my favorite butternut squash soup recipe.

Roasting the squash before you add it to the soup results in a rich, caramelized flavor. But if you don't have the time, you can skip this step. I personally love it roasted and will sometimes just roast the squash and eat it with couscous.

Hands-on time: 25 minutes
Total time: 2 hours

Ingredients:
1 3-pound butternut squash
3 tablespoons olive oil
3 teaspoons kosher salt
1/8 teaspoon black pepper
1 tablespoon unsalted butter or butter substitute
1 large yellow onion, chopped
3 celery stalks, chopped
1 tablespoon chopped fresh sage leaves
1 32-ounce container low-sodium veggie broth

Directions:
Heat oven to 400° F. Peel and seed the squash. Cut it into 1-inch cubes and place them on a rimmed baking sheet. Drizzle with 2 tablespoons of the oil, 2 teaspoons of the salt, and the pepper and toss to coat. Spread in a single layer and roast for 15 minutes. Turn and continue to roast until softened, about 15 minutes more. Meanwhile, heat the butter and the remaining oil in a stockpot over medium heat. Add the onion, celery, and sage and cook until softened, about 7 minutes. Add the broth, 2 cups of water, the remaining salt, and the squash and bring to a boil. Reduce heat and simmer for 30 minutes. Remove from heat. Let cool for 10 minutes. Working in batches, transfer the soup to a blender and puree until smooth. Return to the pot and warm over medium-low heat.
To Freeze:
Let the soup cool, then ladle it into large resealable bags. Store for up to 3 months.
To Reheat:
Thaw overnight in the refrigerator or thaw partially in the microwave. Warm in a covered saucepan over medium-low heat for 20 minutes.

Broccoli-Tofu Stir-Fry

Description:
Recipe By: Moosewood Restaurant Cooks at Home

Ingredients:
Sauce:

3 tablespoons hoisin sauce
2/3 cup water
3 tablespoons rice vinegar
3 tablespoons soy sauce
1 tablespoon cornstarch
Stir-fry:
2 tablespoons vegetable oil
2 garlic cloves -- pressed
1 small fresh chile -- seeded and minced
18 ounces tofu -- cut into 1" cubes
5 cups broccoli florets
1/3 cup dry sherry
1 bunch scallions -- cut into 1" pieces
1 red bell pepper, cut into strips -- optional

Directions:
Combine the sauce ingredients in a small bowl.
Before beginning to stir-fry, prepare the vegetables and have all the ingredients at hand.
In a wok or large skillet, heat 1 tablespoon of the oil on medium-high heat.
Add the garlic and chile and stir-fry for just 30 seconds before adding the tofu.
Continue to stir-fry for 3 or 4 minutes, until the tofu is lightly browned.
Remove the tofu and set aside.
Add the other tablespoon of oil to the wok, heat for a few seconds, and them add the broccoli.
Stir-fry for a minute and pour in the sherry.
Stir-fry for 3 minutes.
If the broccoli begins to scorch, add a tablespoon of water.
Add the scallions and optional bell pepper, continue to stir-fry for a minute, and them the tofu and the sauce.
Stir carefully and bring to a simmer.
Simmer for 3 or 4 minutes, until the sauce thickens.

Serve immediately.

Per serving: 290 Calories; 15g Fat (47% calories from fat); 18g Protein; 22g Carbohydrate; 2mg Cholesterol; 819mg Sodium

Serve over rice or pasta.

Vegetarian Tacos

Description:
From "Dad's Own Cookbook" by Bob Sloan
A Mexican feast is never complete without tacos.

Ingredients:
1 tablespoon corn oil
1 green bell pepper, seeded and coarsely chopped
1 28-ounce can crushed tomatoes
1 packet taco seasoning
1 12-ounce can red beans, drained
1 8-ounce can corn, without sugar, drained
3/4 pound plum tomatoes (about 5)
4 leaves Romaine lettuce or 1/4 head iceberg lettuce
1/2 pound grated Monterey Jack or cheddar cheese (or cheese substitute)
1 medium red onion
8 store-bought taco shells, warmed, if desired

Directions:
1. Put a large frying pan on High heat and let it get hot, about 45 seconds. Add the oil and the bell pepper and sauté, stirring often, until cooked through but still crunchy, about 5 minutes.

2. Add the tomatoes, taco seasoning, and red beans. When the mixture starts boiling, reduce the heat to Low, partially cover, and simmer for 20 minutes. Stir the chili occasionally to keep it from sticking to the bottom of the pan.

3. Stir in the corn and cook until heated through. Turn off the heat.

4. Cut the tomatoes lengthwise into quarters. Cut each quarter into 1/4-inch slices. Chop these roughly and set aside in a small bowl. Coarsely chop the onion.

5. Cut the lettuce into 1/4-inch slices. Stack these and then cut them in half.

6. Place the taco shells on a platter. Fill each with the chili mixture. Top with grated cheese and garnish with chopped tomato, onion, and shredded lettuce.