Saturday, October 2, 2010

CSN Product Review

Have I expressed just how much I love CSN Stores? They have been so great to my readers and me over the past few months with lots of opportunities for giveaways and product reviews. So you can imagine my excitement when they contacted me to do a review of a product of my choice. My dilemma is they have so many great options, from end tables, to kitchen gadgets, to goodies for Coleman (my pooch), and countless others, that I haven't yet decided which item to choose. I've got my eye on a few things, but stay tuned to see which product I pick. In the meantime, check out the CSN Stores website and let me know if you have any suggestions. Happy shopping!

Fall Harvest

In the past few weeks I've noticed fall veggies are starting to appear at the grocery and farmer's market and I couldn't be happier to welcome fall food and cooler weather. Finding inspiration in the local farmers' harvest of fall squashes I began craving this stew. I have no idea where I originally found this recipe, but I have been making, and loving, it for years. It's the perfect blend of spices and sweetness, and it's super healthy. The blend of the squash and cinnamon - mm, mmm! - that's what fall tastes like!

Spiced Butternut Squash Stew with Couscous
2 Tbsp extra virgin olive oil
1 medium onion, chopped
3 cloves garlic, smashed
1 can fire roasted tomatoes
1 1/2 tsp cinnamon
1 tsp ground cumin
1/4 tsp crushed red pepper flakes
1 small butternut squash, peeled and cut in 1 in. pieces
1 (16 oz) can chickpeas
1/2 C Chicken or vegetable broth
1/2 C raisins (I usually use golden raisins)
4 C chopped fresh spinach
1/4 C toasted sliced almonds
Couscous (I love the Harvest Blend from Trader Joe's or Rice Select Organic Whole Wheat)

Heat oil over medium heat. Add onion and cook until soft, about 10 minutes. Add garlic, tomatoes, and spices until tomatoes are cooked down, about 3 minutes. Add squash, chickpeas, broth, and raisins. Cook partially covered until squash is tender, about 25 minutes. Stir in spinach and cook until wilted, about 3 minutes. Serve over couscous and top with almonds.

Note: If you aren't up for the challenge of working with the tough exterior of the squash you can substitute frozen, or purchase pre-peeled and pre-cut squash from most markets.