Archives
It has become something of a challenge for me to retain all of my podcasts in archives. So, I have decided to retain only two months. If you really, really want to hear something from earlier podcasts, please go to the About & Contact page and send me a request. I should be able to dig it up for you. Thanks!
--Michael Funke
October 2022
Butternut Squash Mac and Cheese
Ingredients:
1 16-oz box penne pasta (or gluten-free pasta of your choice)
2 cups 1-inch cubed butternut squash (frozen butternut squash works well)
2 cups unsweetened almond milk (or 2% milk)
½ cup low-sodium vegetable broth
½ cup shredded sharp cheddar cheese (optional: another ½ cup shredded cheddar cheese to sprinkle on top)
½ tsp salt
¼ tsp pepper
Directions:
1. Preheat oven to 400 degrees Fahrenheit
2. Cook pasta until al dente, according to package directions. Drain. Rinse under cold water. Drain. Return to pan.
3. In a large saucepan, combine squash, milk and broth. Cook over medium heat for 10 minutes or until squash is soft. Remove from heat. Cool slightly. Blend in a blender with the cheese, salt and pepper: vent the lid slightly. Pour over pasta. Mix well.
4. Spread mixture into a cast iron skillet, a 13 x 9 inch baking dish (coated with nonstick cooking spray), or two 8 x 8-inch baking dishes. Optional: sprinkle shredded cheese on top. Bake 20 minutes, until bubbling.
Serves 8
Per serving without the optional cheese sprinkled on top: 149 calories, 4g fat, 7mg chol, 6g protein, 24g carbs, 2g sugar, 3g fiber, 236g sodium.
Adapted from Lose Weight by Eating by Audrey Johns, 2020
November 2022
Radical Songbook Playlist
November 2022
-
Sing Me a Song with Social Significance/ Rebel Voices
-
That Was Then/ Threes
-
Tomorrow/ Threes
-
What I’m Thinking/ Threes
-
I Know Who You Are/ Threes
-
Touch and Go/ Threes
-
Spoke in the Wheel/ Threes
-
True Love/ JZ Band
-
Where It’s the Light/ JZ Band
-
Live and Let Live/ JZ Band
-
The Man/ JZ Band
-
Confidence/ JZ Band
-
Eat at Joe’s/ Doc Ryan
“Renaissance Man”
Written and recorded by Anastacia Armstrong in tribute to her father Joe Leonardi. It was engineered and co-produced by Lino Alessio, who plays the bass solo a little more than two minutes into the song—on Joe’s Fender bass. “I feel my dad’s essence is really a part of the song,” says Anastacia.
The Original Radical Songbook
The Eugene V. Debs Show
Starring Vermont Senator Bernie Sanders as Gene, with the song "For Gene Debs" by the late, great Anne Feeney.
Sally’s Wraps
Asian Influenced Chicken Wraps
Ingredients:
10-inch whole wheat wraps
Cooked and shredded chicken
Asian chopped salad mix
Optional: mandarin orange slices, peanuts and/or sesame seeds
Directions:
1. Combine the salad mix with the enclosed dressing, or substitute a dressing of your choice. Let sit for an hour.
2. Warm the number of needed wraps in the microwave between lightly damp paper towel or kitchen towel for 25 – 30 seconds until flexible.
3. Assemble: line the salad mix down the center of a warmed wrap. Add chicken. Top with peanuts and/or sesame seeds. Roll the fillings inside the wrap similar to a burrito.
4. Eat or wrap in aluminum foil or protective wrap of your choosing to store in refrigerator.
5. Take chilled wrap outside of refrigerator for 45 minutes before eating, or remove protective wrap and warm in microwave for 25 seconds or so.
Alternative wrap ingredients suggestions:
Wrap variety of your choice: spinach, tomato, corn, gluten free
Protein of your choice: cooked turkey, ham, tofu, cooked eggs
Veggies: mixed salad greens, romaine, cabbage, spinach, shredded carrots, cooked squash, avocado, coleslaw
Fruits: raisins, currants, dried cranberries, mandarin oranges, apples, peaches
Dressings/smears: poppy seed, vinaigrette, Cesar, mayonnaise, creme cheese, Greek yogurt, peanut butter and/or jam
Toppings: peanuts, cashews, walnuts, sesame seeds, pumpkin seeds, granola