Coconut Curry Butternut Squash Soup

Another delicious soup to enjoy in the cold weather! We aren’t butternut squash fans, but this soup was a winner!

Coconut Curry Butternut Squash Soup
via skinnytaste.com

1 tsp olive oil
1/2 tsp roasted cumin
1 1/2 tsp garam masala
2 tsp madras curry powder
1/2 medium onion, minced
2 cloves garlic, minced
16 oz (about 2 cups) chopped peeled butternut squash
1 cup light coconut milk
3 cups fat free vegetable or chicken broth
salt and fresh pepper to taste

Bake butternut squash at 350 for about an hour after cutting in half and scooping out the seeds. After it is cooked all the way through, peel skin off and cut into chunks. Or you can cheat and buy frozen butternut squash already chopped and peeled.
Add oil to a medium soup pot, on medium heat. When oil is hot add onion, garlic and sauté. Add roasted cumin, masala and madras curry powder and mix well cooking another minute. Add broth, light coconut milk, butternut squash and cook covered until squash is soft, 12-15 minutes. Remove cover and using an immersion blender, puree soup until smooth. Season with salt and fresh pepper and serve with fresh cilantro…or bacon and plain yogurt.


Easy butter masala

This is more of an easy dinner idea than a recipe.  My husband bought a couple bottles of this home.
So we made a meal out of it by cutting about a pound of chicken up into chunks and cooking them on the stovetop with some olive oil.  After that was cooked through, we added the jar of sauce, about a cup and a half of chopped cauliflower, and as much spinach as would fit in the pan with the lid on.  The spinach cooks down considerably so even if you add 3-4 cups of it, it becomes almost nothing after cooking.  After simmering for about 15 minutes, we ate this over rice.  It’s tasty.  This particular flavor has a touch of spice.  There are other flavors to choose from, as you can see on the Maya Kaimal website.  So if you like Indian food, give it a try!


We used almost the whole box of spinach.


What’s your interest, Internets?

Poll time!

I kept seeing the Add poll button on wordpress and decided to take advantage.  Plus, I am curious!

Please choose up to 4 answers of what you are most interested in reading about on the blog.

Feel free to add comments any time!  It helps to know how people feel, good or bad!


I’m back with some holiday colors smoothie style!

I took an unplanned hiatus from the blog.  It was a whirlwind of a summer with cooking and CSA food.  I guess I just crashed after it was over to take time for other things.  Thank you to my loyal followers for checking in every once in awhile.  I apologize for there being nothing but oldies.

I also need to reorganize the blog and create an index so, hopefully, I’ll get to that soon.

But I am back and am going to have some winter meal ideas, Christmasy ideas, and some polls!  So here..we…go!

Here is a holiday smoothie idea to add some festive colors in the form of raspberries, spinach, banana, and yogurt.

Blend one banana, about a cup of frozen raspberries, a big handful of spinach, and about a half cup of plain yogurt.  You may want to add milk if your yogurt is thick.

I like to use Velvet View Farmstead yogurt, which is an Ohio farm and is only sold in Ohio.  It has no preservatives or additives. While it is plain yogurt, it is a very pleasant taste, unlike other plain yogurts I have tasted.  It is also more liquidy which is why it is perfect for a smoothie.  It is whole milk yogurt so you can’t go crazy and eat the whole quart at once!

So yummy!


Potato Leek Soup

Here is a great potato soup recipe that is fairly healthy.  I love potato soups, but always feel bad adding tons of cheese knowing all of the cholesterol and fat in cheese.  So this is a nice alternative that still has a great flavor.

Potato Leek Soup

via skinnytaste.com

Makes about 6 cups

  • 1 bunch leeks (about 4) dark green stems removed
  • 1/2 large white onion, chopped
  • 2 russet potatoes, peeled and cut into cubes (I did not peel the potatoes)
  • 1 tbsp flour
  • 1 tbsp butter
  • 4 cups fat free chicken stock (or vegetable broth for vegetarians)
  • 1/2 cup 2% milk (I used skim.)
  • salt and fresh pepper or any spices you like, to taste (I added a french herb blend)
  • crumbled bacon (optional)

Wash leeks very carefully to remove all grit. Coarsely chop them when  washed.

In a medium soup pot, melt butter and add flour on low flame. Using a wooden spoon, mix well. This will thicken your soup and give it a wonderful flavor.

Add chicken stock, leeks, onion, potatoes and bring to a boil. Cover and simmer on low for about 20-25 minutes, until potatoes are soft. Using an immersion blender, blend the soup until smooth adding milk and adjusting herbs, pepper and salt to taste.  Top with bacon and serve.

Yum.


Fresh Fork week #22

1 pack of berkshire pork chops, center cut and boneless.  Approx 1 to 1.25 lbs

1 quart farmstead yogurt

8 oz aged cheddar cheese

1 head napa cabbage

1 quarter peck jonagold apples

1 bag of mixed salad/braising greens

2 count butternut squash

This is the last week of the summer CSA.  But that doesn’t mean I’m going to close up shop.  I signed up for the winter CSA also through Fresh Fork Market.  This one is a little different in that it will be every other week except for the first two weeks.   Also, I am splitting it with my sister and her family.  This was a little too much food for us, but I didn’t want to give it up entirely because I enjoy it so much.  So this is a good fit, and hopefully, my sister will enjoy it as much as I do.


Almond butter better

I don’t remember why, but at some point in the past few months, I bought a bag of roasted, unsalted almonds from Trader Joe’s.  I used some of them for whatever and that was it.  So fast forward to today - I needed almond butter from the store and forgot to buy it.  Well, I looked at my pantry and saw this bag and I decided to make the little bit of almond butter that I needed.   And then I saw how quick and easy it was and I just made enough to fill a plastic container with.  Amazing!

THEN I saw a container of cocoa roasted almonds and made that into almond butter along with a little sugar.    And then I made a  smoothie using said cocoa roasted almond butter, a pear, banana, plain yogurt, and spinach in it and it was sooo yummy I had to share.  Really you cannot taste the spinach at all.  I think as long as you put a banana into your smoothie mix, the texture and taste turn out great.

 

Almond butter

Ingredient:

Almonds

Mix in food processor about a cup of almonds at a time to ensure you don’t burn your machine out.  After it starts looking pureed a bit around the edges, mix it around with a spoon or spatula.  Add more almonds.  Keep pureeing until it looks like the almonds are sticking together.   Mine began to form a ball and it was easy to get out of the processor.  You can make it as crunchy or smooth as you like.

I was just so excited about this discovery, I had to share!


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