FYI Philly - November 5, 2016 - Sporting Indoors

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Saturday, November 5, 2016
FYI Philly

Nov. 5, 2016 (WPVI) -- This week on FYI Philly we go sporting indoors, visit a new bistro in Center City and a revised market in Manayunk. We have recipes the will help you Eat Your Way to Wellness and information on the one of the country's most prestigious craft shows, The Philadelphia Museum of Art Contemporary Craft Show. Plus, a jeweler crafting her stones in South Philadelphia and dog treats good enough for humans to eat. Here's more information on those featured this week:

Indoor Sports/Entertainment

Urban Axes

2019 E Boston St, Philadelphia, PA 19125

267-585-AXES (2937)

Everybody Hits Batting Cage

529 West Girard Ave.

Philadelphia, PA

Call 215-769-7500

Middletown Archery

127 Barren Rd

Media, PA 19063

(610) 566-8092Web Description:

Eat your Way to Wellness/Food & Drink

Eat Your Way to Wellness


IG @ eatyourwaytowellnessllc

Twitter @ eatyourwellness

Youtube Channel:

Butternut Squash Recipes:

Butternut Squash Chili

All Organic Ingredients

1 yellow/ white onion, chopped

2 cloves garlic, chopped

1 cups BNS, peeled and chopped in 1 inch cubes

2 cans diced tomatoes

1 cup water or veg. broth

1 can black beans, rinsed

1 can kidney beans, rinsed

1 tsp paprika

1 tsp chili powder

1 tsp cumin

1 tsp black pepper

1 tsp sea salt

2 tbsp olive oil


Saute onions and garlic in olive oil over low- medium heat in a large dutch oven or soup pot until translucent.

Add diced tomatoes, water, and butternut squash.

Simmer for about 15 minutes, until squash is firm but can pierce with a fork.

Add beans.

Simmer for 10-15 minutes.

Serve warm topped with shredded cheddar or almond cheese.

Red Quinoa Salad

All Organic Ingredients

2 cups, uncooked quinoa

4 cups water or vegetable broth

red onion, chopped

cup parsley chopped

cup mint chopped

cup extra virgin olive oil

1 lemon, zested, juiced

1 tbsp agave nectar

1 tsp sea salt

1 tsp black pepper

1 cup roasted Butternut Squash, cut in half inch cubes

1 pomegranate, seeded (An easy way to get the seeds out is cut in half and hit the back of the pomegranate with a wood spoon. Seeds will fall out onto a plate)


Add quinoa and broth or water to pot, bring to boil, then simmer for 15 minutes until liquid completely absorbed.

Add quinoa to large glass or ceramic bowl.

Chop mint and parsley and add to quinoa in bowl.

Chop red onion and add to the bowl.

Add HALF the pomegranate seeds to the large bowl.

In a separate bowl, whisk olive oil, lemon zest, lemon juice, agave, salt, pepper.

Add dressing to the salad.

Mix dressing into salad.

Allow to sit together for 1 hour, but best overnight.

Top with additional pom seeds to serve.

Butternut Squash Alfredo Sauce

All Organic Ingredients

2 shallots

2 cloves garlic, minced

cup white wine

2 cups steamed or roasted butternut squash

1 cup almond milk or cows milk.

2 tbsp extra virgin olive oil

1 tsp sea salt

1 tsp black pepper

1 tsp nutmeg

cup fresh chopped sage

Steam or roast Butternut Squash until very soft and falling apart. Allow to cool to room temp while you prepare the rest of the ingredients.

In a deep saute pan saute, add finely chopped shallot and cook for 4-5 minutes on LOW.

Add garlic and saute 1-2 minutes, stirring.

Deglaze pan with white wine and saute for 5 minutes on LOW.

Add spices except sage.

Turn of heat.

Add squash and almond milk to food processor and puree.

Turn pan back on and slowly add squash to pan whisk into the wine and olive oil so it stay together without separating.

Add sage.

Simmer on medium low for 4-5 minutes.

Add over pasta of your choice.

Can refrigerate for 3 days until use or freeze.

ROASTED Butternut Squash

All Organic Ingredients

3 cups sliced Butternut Squash, 1/2 inch thick

2 tbsp agave

2 tbsp EVOO

1/2 cup sage, sliced

1 tsp sea salt

1 tsp black pepper


Preheat Oven to 375 degrees Fahrenheit.

In a large bowl, toss BNS with agave, oil, salt, pepper, and sage.

Lay out evenly on large sheet pan ( lined with parchment paper * optional)

Roast for 20 minutes until squash is dark orange and edges are light brown.

Butternut Squash Carrot Ginger Soup

All Organic Ingredients

1 cup carrots, chopped

2 cups Butternut Squash, chopped

3 cups veg stock

3 tbsp grated ginger

1 yellow onion, chopped

1 tsp pepper

1 tsp sea salt

2 bay leaves

Add all ingredients to crockpot and cook on low for 3-4 hours.

Use immersion blender to blend ingredients together.

Serve warm with a dollop of plain greek yogurt and sesame seeds.

Chabaa Thai Bistro/Food & Drink

Chabaa Thai Restaurant

4371 Main Street

Philadelphia, PA 19127


Binto Market & Café

4345 Main Street

Philadelphia, PA 19127


Philly Pupcake/Generic

Philly Pupcakes

326 Poplar Street

Philadelphia, PA 19123

(215) 625-4888

Lou Bird's/Food & Drink

Lou Bird's

500 S 20th St, Philadelphia, PA 19013

(267) 804-7977

Comfort Food/Food & Drink

Mac Mart

104 S 18th St

Philadelphia, PA 19103

(215) 444-6144

Foghorn- Philly Style Fried Chicken

4213 Ridge Avenue

Philadelphia, PA 19129

(267) 335-3061

Nuance Jewelry/Made in Philly

Nuance Jewelry

PMA Craft Show/Entertainment

Philadelphia Museum of Art Craft Show

@ The Pennsylvania Convention Center

12th and Arch Streets, Philadelphia, PA

Preview Party- November 9

Craft Show-November 10-13

Tickets can be purchased online at: or during the Show at the Convention Center.

Stacey Lee Webber

Debra Adelson

Pavel Novak

Shelter ME

Senior Dog Haven and Hospice