Tuesday, October 25, 2011

Roasted Butternut Squash Soup

* I served this soup last night alongside a salad with sauteed portabella mushrooms & fresh baked bread from Rosemont Bakery.

On a crisp Fall day what could taste better than a warm cup of soup?
The recipe was adapted from Barefoot Contessa and it could not be any simpler to make.
If you do not have an immersion blender, I highly recommend purchasing one.
In my kitchen I try to limit the amount of tools I have in order to cut down on clutter, however, this is one tool that I use daily, especially during soup season.
Pureed soups are a great way to get kids (and husbands) to eat vegetables!


Roasted Butternut Squash Soup


3 to 4 pounds butternut squash, peeled and seeded

2 yellow onions

2 McIntosh apples, peeled and cored

3 tablespoons good olive oil

Kosher salt and freshly ground black pepper

2 to 4 cups vegetable or chicken stock


Preheat the oven to 425 degrees F.

Cut the butternut squash, onions, and apples into 1-inch cubes. Place them on a sheet pan and toss them with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Divide the squash mixture between 2 sheet pans and spread in a single layer. Roast for 35 to 45 minutes, tossing occasionally, until very tender.

Meanwhile, heat the stock to a simmer in a large pot. When the vegetables are done, place them in the pot of stock and simmer for 10 minutes. Use an immersion blender (or food processor) and blend until smooth and creamy. Taste for seasonings to be sure there's enough salt and pepper.

Sunday, October 16, 2011

~Easy Sunday Entertaining~

Fall Menu. Good Friends. Bonfire in the backyard.
It doesn't get much better than that on a Sunday afternoon.

In keeping the menu as simple as possible, I made sandwiches from fresh baguettes.
Local Bacon - Sharp Cheddar - Apple - Baby Spinach - Chive Mayo
Vegetarian Baguette: Apple - Baby Spinach - Hummus
Mixed Greens with Dried Cherries, Almonds & Maple Balsamic Dressing
Butternut Squash Soup (recipe to come)
Apple Crisp

Hope your weekend was wonderful!

Thursday, October 6, 2011

Rainbow Beans and Rice

Are you looking for a quick week-night dinner?

I served this rice alongside a green salad with orange slices, avocado and pumpkin seeds but you could certainly serve this as a side dish to grilled chicken,
a filling for burritos or simply serve with a fried egg on top for a complete
nutrient packed meal.

Rainbow Rice
yields about 6 cups

1 cup uncooked basmati rice
1 tbsp. olive oil
1/2 cup chopped sweet onion
1/2 tsp. ground cumin
1/2 tsp. red pepper flakes
1 garlic clove, mined
1 green onion, chopped
1 can black beans, drained and rinsed
1 tbsp. tamari (organic soy sauce) or shoyu
1 cup fresh or frozen corn
2 medium carrots, peeled and finely grated
1 green or red pepper, cored and chopped

Cook the basmati rice on the stove according to directions.
Chop all the vegetables. In a large skillet, add the olive oil over medium heat. Add the chopped onion and saute until soft and golden. Add spices and garlic and green onion and saute for a few minutes more. Be careful not to burn. Add the tamari sauce and the black beans and stir well. Heat for about 5 minutes. Add the corn, carrots and stir well. Heat for another 5 minutes. Stir in the cooked rice and serve!