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MY
ROUSES
EVERYDAY
SEPTEMBER | OCTOBER 2015
Baked Squash & Rice
Serves 6
WHAT YOU WILL NEED
2
butternut squash (about 3 pounds total)
2
cups chicken broth
1
cup water
1
tablespoon chopped fresh or 1 teaspoon dried sage
1
teaspoon Rouses Extra Virgin olive oil
1
cup diced onion
2
garlic cloves, minced
1
cup uncooked Arborio or other short-grain rice
¼ cup dry white wine (Pinot Grigio, Sauvignon
Blanc or an unoaked Chardonnay)
¼ teaspoon dried thyme
½ teaspoon salt
¼ teaspoon black pepper
Fresh parsley for garnish
HOW TO PREP
Preheat oven to 350 degrees.
Place squash on a baking sheet. Cook for 30 minutes or until tender. Remove from
oven and let cool. Peel squash and cut in half length-wise. Using a fork or spoon,
remove seeds and membranes; discard. Cut one squash into ½-inch cubes (leave
the other one intact).
Raise oven temperature to 400 degrees.
In a medium saucepan, bring broth, water, and sage to a simmer.
On a separate burner, heat oil in large, nonstick skillet over medium-high heat. Add
onions and garlic and sauté until wilted, about 6 minutes. Pour in rice and sauté to
coat. Add squash, broth mixture, white wine, thyme, salt and pepper and cook for
5 minutes, stirring occasionally.
Coat a large baking dish with cooking spray. Place hollowed squash in the dish and
fill with rice mixture. Bake at 400 degrees for 30 minutes. Garnish with fresh parsley.
Chicken, Okra & Tomato
Brunswick Stew
Serves 6-8
Okra and tomatoes go together like red beans and rice.
Brunswick Stew is a Southern take on tomato-basedmeat-
and-vegetable soup. We used leftover Rouses rotisserie
chicken, but you can substitute raw chicken, turkey, pork,
beef or rabbit, which we sell in our Butcher Shop — just
make sure themeat is fully cooked before serving. We kept
it simple with just okra and tomatoes, but if you want a
thicker stew, add lima beans, corn and carrots.
WHAT YOU WILL NEED
2
tablespoons Rouses vegetable oil
2
cup chopped onion
5
cloves garlic, minced
3½ cups diced fresh tomatoes (or 1 28-ounce can)
3
cups chicken stock
1
Rouses rotisserie chicken, deboned
½ cup barbecue sauce
2
teaspoons salt
1
teaspoon black pepper
2
teaspoons paprika
2
cups sliced okra, fresh or frozen
Hot sauce, to taste
HOW TO PREP
Heat oil in a black iron skillet or Dutch oven over medium
heat. Add onions and garlic and sauté onion for 5
minutes, stirring occasionally. Add tomatoes, chicken
stock, chopped chicken, barbecue sauce, salt, pepper
and paprika, and stir to combine. Bring mixture to a boil,
reduce heat to simmer, and cook for 30 minutes.
Add okra and continue to simmer for 20 minutes. Season
with hot sauce before serving.
the
Savings
issue