The Meat of the Matter

As most of you know, I have taken a interest in healthy eating and what it means around the world. For me healthy eating is wholesome, minimally processed foods, that are colorful, tasty, and full of nutrients. I have stopped eating meat for a while, and have noticed that I feel less sluggish, and it gives me the opportunity to explore the many delicious vegetarian recipes out there. Here is a simple recipe for a great butternut squash and chickpea curry. Full of hearty vegetables, and chickpeas for protein, this one pot meal will warm anyone's tummy on blustery winter days. Eating a meatless meal at least once a week, saves you money as well as gives you a chance to eat those veggies! For more information or ideas on how to incorporate meatless meals into your weekly menu, check out the Meatless Mondays website!

Chickpea and Butternut Squash Curry

2 Tablespoons of vegetable oil
1 medium onion, finely diced
2 cloves of garlic, minced
1/2 medium red or green bell pepper, diced
1 Tablespoon of minced ginger
1 Tablespoon of chopped cilantro
1 Tablespoon, of chopped basil
3 cups of cubed butternut Squash
1 medium sweet potato, peeled and cubed
1 cup of broccoli
1 cup of cauliflower
1/2 cup of mushrooms
1/2 cup of carrots, chopped
1 can of chickpeas, rinsed

Coconut Curry Sauce
3 Tablespoons of curry powder of your choice
2 cups of light coconut milk
1 teaspoon of Siracha or red pepper flakes
4 Tablespoons of low sodium soy sauce, or Tamari
2 Tablespoons of sugar
2 cups of water

Cilantro for Garnish
Brown or white rice, for serving
Serves 5-6

1. Add oil to large saucepan. Add onions, garlic,  bell peppers, ginger and saute for 2-3 minutes until translucent.
2. Add chickpeas, squash, and sweet potato and saute in onion mixture.
3. While chickpeas are sauteing, measure coconut milk into a large bowl. Whisk in curry powder, sugar, soy sauce, and Siracha/red pepper flakes.
4. Add coconut sauce to saucepan. Add water more of less to cover the squash and potatoes. Simmer for 15 minutes, or until squash is tender
5. Add carrots, cauliflower, broccoli, mushrooms or any combination of vegetables of you choice. Season with desired salt and pepper.
6. Simmer about 15 minutes, then add the basil and cilantro. Cook another 10 minutes
7. Serve over brown rice and garnish with fresh cilantro. Enjoy!

"I went out to the hazelwood, because a fire was in my head,"

  So its been quite a few months. Last time I logged on I was in Ireland, beginning the most memorable summer of my life. A lot has happened since July. I was able to travel to five different countries in Europe, indulging my worldly knowledge (along with my taste buds) with bites ranging from Soda Bread to Caracoles en Salsa de Almendra. I am also in the middle of researching for my senior thesis, reaping recipes of all sorts along the way.
     Some common themes in all the places I visit, in regards to food, are the connections people make with a certain food and their identity. When we typically think of Mexico, what foods come to mind? How about the all encompassing tortilla, the bread of life? How about Ireland? Most of us have a hard time thinking about Irish cuisine sans the potato, and of course the dark brew we call Guinness. The potato has been a staple crop responsible for tripling the European population when it was first imported from South American in the 16th century. The potato was also responsible for the mass exodus of almost a million Irish immigrants during the great blight that ruined the potato crop in 1845.  What many people don't know, is that before the potato was introduced, another plant food was essential to the survival of the Irish.
     Hazel nuts are one of the foods associated with the very earliest human settlements in Ireland of Mesolithic man. Hazel was used  for the strong flexible timber for huts, in building construction and for fencing. Hazel was also a traditional material used to build eel and lobster traps.

Old Celtic Myths revere the Hazel Tree as
 the Tree of Knowledge

  The Hazel tree, more so its nuts, was also used in Sacred ritual. Many early Irish tales describe poets and seers as "gaining nuts of Wisdom", which is most likely a metaphor for such heightened states of consciousness, although the more literally-minded have argued that this expression could refer to a potent brew made from hazels that hod psychotropic effects. As to this theory, there are numerous references to drinking "hazelmead" in early Irish literature. The hazel is considered to be the most recognized Celtic tree because of its legendary position in the heart of the next realm. Here, nine magic hazel-trees hang over the well of Wisdom and drop their purple nuts into the water. Those that eat the nuts gain poetic and mantic powers.

Hazelnut Tree

      Hazel nuts were also consumed in times of scarcity. The hazel nut was revered because of its ability to store well. They were ground into meal,dried, or toasted, and was done to make them more digestible for children. It is also thought that toasting the nuts increased how long they would keep, and they have historically been an useful food for mariners because they keep well.
 The abundance of hazel trees found around the Burren, while I was studying in Galway, Ireland, inspired me to look at all the modern uses for hazel. I had never known that this plant was of such importance and besides spreading Nutella on about everything I could find, or occasionally indulging in a hazelnut latte, never gave it much thought. I thought to share properly my love of the Green Isle and everything it encompasses, a chocolate hazelnut pie was in order. I made this for my roommates, and just a warning, did not last very long. I was expecting to serving it for dinner, and while I was out running errands, one of the girls helped herself to a large slice. No worries though, this recipe is easily duplicated and feel free to make two or three for your next party.


                                                                  Chocolate Hazelnut Pie
3/4 cup of all-purpose flour
1/3 cup of finely chopped hazelnuts
3 Tablespoons of brown sugar
1/3 cup of butter, melted
1 8-oz package of cream cheese, softened
1/2 cup of dark chocolate pieces, melted and cooled
1/2 cup of Nutella
1/3 cup of granulated sugar
2 Tablespoons of milk
1 cup of whipping cream
1/4 cup of dark chocolate pieces
2 Tablespoons of butter

2 1/2 cup of thinly sliced strawberries


1. For crust, in a bowl stir together four, hazelnuts, and brown sugar. Stir in melted butter; toss to mix. Spread evenly in a 9-inch pie plate. Press onto bottom and sides to form a firm, even crust. Bake in a 425 degree F oven for about 8-10 minutes or until browned. Cool


2. For the filling, in another mixing bowl, combine cream cheese, melted chocolate, Nutella, granulated sugar, and milk; beat with an electric mixer on medium speed until smooth. In a chilled bowl, beat whipping cream until soft peaks form; fold into cream cheese mixture. Line the crust with sliced strawberries and spread chocolate/hazelnut mixture into the cooled crust. Cover loosely and chill for at least several hours to overnight.


3. Before serving, melt 1/4 cup of chocolate pieces and 2 Tablespoons of butter in a small saucepan. Drizzle onto pie. Makes about 10 servings