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I thought that sounded terrific; dating someone who was interested in squash would open up the possibilities of stuffed tramadol rx squash, creamy soups and figuring out what to do with those giant blue Hubbard squash. She interrupted my vegetable reverie with the bad news that Mr. Maybe Right had been referring to playing squash, with a racquet. Mr. Not Right (as it turned out) and my friend were a short term romance, but squash and I are still going strong. Especially now, when winter squash are at their peak, they’re a frequent dinner companion. Butternut squash is one of the most versatile of the winter squash. Added to soups and stews, it adds a smooth richness that can substitute for cream or butter. Cubed and baked, it becomes a foil for Italian or Chinese spices, or a lower carb substitute for potatoes. Acorn squash is a fall classic. Since it’s almost impossible to peel, most recipes call for baking tramadol rx squash and scooping out the insides, or stuffing the cavity with a meat or vegetable mixture so that the squash becomes its own casserole dish. One of the most mysterious of the hard winter squashes is spaghetti squash. Its smooth yellow outside gives no clue to what it might contain, and the hard shell doesn’t make it easy to find out. To get to the “spaghetti” strands requires some effort; often, the shell is too hard to cut. Two or three minutes in the microwave will soften the shell enough to cut it in half. Once it is halved, another 10 to 15 minutes in the microwave (or one hour in a 350 degree oven) will cook the squash to the point where it can be scraped out with a fork into spaghetti like strands. In fact, the microwave softening technique works on most winter squashes, and will make cutting the squash much easier. Butternut squash must be peeled, which is best done by cutting off the larger rounded end just where it begins to curve outward. Then, stand the long neck on the cut end and peel downward. The smaller, ball section can be peeled as well, but often does not have enough flesh between the seed cavity and the peel to make it worth the time and effort. Of course, to really save time and effort, butternut squash is available in the freezer section of the supermarket. The selection of fresh squash now available is far broader. New varieties such as Delicata, Carnival, Kabocha and Buttercup have joined the standard tramadol rx, butternut and Hubbard varieties, forming a mosaic of yellow, orange, green and even blue. In choosing a squash, look for a hard rind, with no soft spots. Winter squash should have a bit of their stem remaining; a missing stem can leave an opening for mold or bacteria growth inside. Winter squash will keep for a month or more in a cool place, and is generally available throughout the winter. Some varieties, such as spaghetti squash, have become year round staples. Some of the others, are best right now. +++ Autumn Chicken And Butternut Squash Stew 1 tablespoon olive oil 2½ pounds skinless, boneless chicken thighs 1 cup chopped onion 4 cloves chopped garlic 1 cup chopped celery 1 (28 ounce) can diced tomatoes 1 cup chicken broth 6 ounces white wine ½ teaspoon salt ½ teaspoon pepper 1 teaspoon rubbed sage ½ teaspoon dried thyme 4 cups peeled, chopped butternut squash Heat oil in a large (4 1/2 quart Dutch oven. Add chicken and brown about 15 to 20 minutes. Remove chicken and add onion, garlic and celery to pan; sauté on medium heat about 5 minutes. Return chicken to the pan with vegetables. Add tomatoes, chicken broth, wine, salt, pepper, sage, thyme and bring to a boil; simmer about 45 minutes to 1 hour. Add squash, bring to boil and simmer 30 minutes or until squash is tender. — Recipe adapted from Green Mountain at Fox Run’s Fitwoman +++ Spaghetti Squash And Pork Stir fry 1 (3 pound) spaghetti squash 1 pound pork tenderloin, trimmed 2 teaspoons toasted sesame oil 5 medium scallions, thinly sliced 2 cloves garlic, minced 1 tablespoon minced fresh ginger 1/2 teaspoon salt 2 tablespoons reduced sodium soy sauce 2 tablespoons rice vinegar 1 teaspoon Asian red chile sauce, such as sriracha, or chile oil Preheat oven to 350 degrees. Cut squash in half. Scoop out and discard seeds. Place each half, cut side down, on a baking sheet. Bake until the squash is tender, about 1 hour. Let cool for 10 minutes then shred the flesh with a fork into a bowl. Discard the shell. Slice pork into thin rounds; cut each round into matchsticks. Heat a large wok over medium high heat. Swirl in oil, then add scallions, garlic, ginger and salt; cook, stirring, until fragrant, 30 seconds. Add the pork; cook, stirring constantly, until just cooked through, 2 to 3 minutes. Add the squash threads and cook, stirring, for 1 minute. Add soy sauce, rice vinegar and chile sauce (or chile oil); cook, stirring constantly, until aromatic, about 30 seconds. — Recipe courtesy of Eating Well magazine +++ Southwestern Stuffed Acorn Squash 3 tramadol rx squash (3/4 1 pound each) 5 ounces bulk turkey sausage 1 small onion, chopped 1/2 medium red bell pepper, chopped 1 clove garlic, minced 1 tablespoon chili powder 1 teaspoon ground cumin 2 cups chopped cherry tomatoes 1 15 ounce can black beans, rinsed 1/2 teaspoon salt Several dashes hot red pepper sauce, to taste 1 cup shredded Swiss cheese Preheat oven to 375 degrees. Lightly coat a large baking sheet with cooking spray. Cut squash in half horizontally. Scoop out and discard seeds. Place the squash cut side down on the prepared baking sheet. Bake until tender, about 45 minutes. Meanwhile, lightly coat a large skillet with cooking spray; heat over medium heat. Add turkey sausage and cook, stirring and breaking up with a wooden spoon, until lightly browned, 3 to 5 minutes. Add onion and bell pepper; cook, stirring often, until softened, 3 to 5 minutes. Stir in garlic, chili powder and cumin; cook for 30 seconds. Stir in tomatoes, beans, salt and hot sauce, scraping up any browned bits. Cover, reduce heat, and simmer until the tomatoes are broken down, 10 to 12 minutes. When the squash are tender, reduce oven temperature to 325°. Fill the squash halves with the turkey mixture. Top with cheese. Place on the baking sheet and bake until the filling is heated through and the cheese is melted, 8 to 10 minutes. — Recipe courtesy of Eating Well magazine +++ Butternut Squash French Fries 1/2 butternut squash kosher salt Pre heat oven to 425 degrees. Peel and de seed your butternut squash. Once it is peeled and seed free, slice it in half. Then cut it up into french fry shapes. (A crinkle cutter makes authentic looking crinkle cut fries, but they’ll work any way you slice them.) Place on a cookie sheet sprayed with non stick spray. Cover lightly with kosher salt (regular salt works, too). Place tray in your pre heated oven and bake for 40 minutes or so, flipping halfway through baking process. Fries are done when they are starting to brown on the edges and get crispy. Serve with ketchup, or however else you enjoy fries or sweet potato fries. — Recipe courtesy of Save Mail Print ... tramadol rx