Monthly Archives: October 2015

Butternut Squash with Curry Chicken

 
Hi there! Aren’t you glad the Monday work day is over? I sure am. Now only seven more work days stand between us and one of the most wonderful holidays! If you’re looking for some new recipes to try for Thanksgiving this year check out my cranberry sauce and stuffing (or dressing as some call it) recipes!

The unique flavor combination of this butternut squash with curry chicken was magnificent! I love curry but rarely think to cook with it at home. I’ll be making this one again very soon!

Butternut Squash with Curry Chicken

  • 1 large butternut squash
  • 1/2 cup uncooked brown rice
  • 1 cup water
  • 1 tablespoon butter or 1 teaspoon olive oil
  • 1 medium yellow onion, diced
  • 1 lb. lean ground chicken
  • 2 tablespoons curry powder
  • salt and pepper, to taste
  • 1 cup tomato sauce
  • 1 small can of diced tomatoes (drained)
  • 1/4 cup golden raisins
  • 2 tablespoons fresh parsley, chopped

Directions:

  1. Preheat your oven to 350 degrees. Line a baking dish with tin foil and grease with butter. Cut the butternut squash in half the long way. Scoop out the seeds and place cut side down on the baking dish. Bake until tender, about 40 minutes.
  2. While the squash is baking bring the rice and water to a boil over high heat. Reduce heat to low and simmer until the rice is cooked. In a large skillet heat olive oil or butter over medium heat. Add chicken and diced onion, cook until the chicken is no longer pink. Season with curry, salt and pepper. Reduce heat to low and add the tomato sauce, diced tomatoes and raisins.
  3. Carefully flip the squash over in the baking dish. Spoon stuffing on top of the squash. Place under the broiler for a few minutes. Sprinkle with fresh parsley and serve!

Makes 4-5 servings.

Recipe adapted from Penzys.com

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Chipotle Butternut Squash Soup

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We recently got back from a wonderful trip out east to visit my brother-in-law and his girlfriend. We had a blast sight seeing and eating our way around New York and D.C. Here are some highlights from our trip: 

I love to travel, but after so much eating out when traveling I also love to get home and cook like crazy.

Fall is in full swing and so is SOUP SEASON! I love soup for many reasons… it warms you up on a cold day, you often only need one pot, it is usually easy to make and it provides leftovers for days! Oh also they freeze well for later.

I hadn’t tried combining butternut squash and southwestern flavors before making this, but it was really great! I love the flavor of chipotle peppers in adobo, and cumin is my second favorite spice (first place is cinnamon all the way!).

Chipotle Butternut Squash Soup

  • 3 cups butternut squash, diced (about one medium squash)
  • 2 carrots, diced small
  • 1 yellow onion, diced
  • 1 jalapeño, diced small
  • 1 tablespoon butter
  • 3 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • 4 cups chicken broth
  • 2 cans (14.5 ounces) diced tomatoes, undrained
  • 1-2 chipotle pepper in adobo sauce, chopped
  • 2 cans (15 ounces) black beans, rinsed and drained
  • 3 cups fresh baby spinach
  • 1 cup frozen corn (optional)
  • 3 ounces cream cheese, cubed (optional)

Directions:

  1. In a large pot melt butter over medium heat. Add squash, carrots, onions and jalapeños. Cook until they start to become tender. Add garlic and cook for another minute until the garlic becomes fragrant.
  2. Add spices, chicken broth, diced tomatoes and chipotle peppers. Bring to a boil. Reduce heat to low and simmer until the squash and carrots are tender.
  3. Add black beans, spinach, corn and cream cheese. Stir until the cheese in melted into the soup and serve.

Makes 7-8 servings.

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Filed under Main dishes, Soups & Stews

Apple Almond Quinoa with Maple Sausage

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I hope you have been enjoying this beautiful October and all of the wonderful things fall has to offer! I’ve been doing lots of this lately:

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I love trying unique food combinations and I am a big fan of this one. I’m also a sucker for sweet and savory and this quinoa salad has just that. It’s surprisingly filling and makes the perfect lunch.

Apple Almond Quinoa with Maple Sausage

  • 3/4 cup quinoa
  • 1.5 cups gluten-free chicken broth
  • 1/2 teaspoon extra virgin olive oil
  • 8-12 oz maple breakfast sausage patties
  • 4 green onions, chopped
  • 1 apple, diced
  • 1/3 cup almonds, chopped
  • 4 Tablespoons  dried cranberries
  • salt and pepper, to taste (if needed)

Directions:

  1. Rinse quinoa very well in a fine mesh strainer. Bring chicken broth and quinoa to a boil in a covered medium sauce pan.  Once the broth begins to boil reduce heat to low and simmer until all the liquid has been absorbed and quinoa is tender, about 15 minutes. Transfer to a large bowl to cool.
  2. While the quinoa is cooking, heat olive oil in a small skillet over medium heat. Add sausage then break up into small pieces and brown the sausage until fully cooked. Add cooked sausage, green onions,  apple, almonds, and cranberries to the slightly cooled quinoa. Toss well to combine. Serve warm or at room temperature.

Makes about 5 good sized servings.

Recipe adapted from Iowa Girl Eats

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Filed under Main dishes, Side dish

Roasted Cauliflower & Cheddar Soup

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Hello there! I took a bit of a hiatus from blogging over the last month and a half, but I’m back! And even more exciting, fall is back! I love everything about fall food (I’m on team pumpkin: I don’t think you can ever have too much pumpkin!) I made my favorite pumpkin cookies with cinnamon glaze this week, they are out-of-this-world-good! {Warning: do not make these unless you have somewhere to take them or you will end up eating them ALL like I did 😉 }

This soup recipe is a much healthier version of a potato and cheddar soup, and it really tastes similar. There’s nothing like a pipping hot bowl of soup on crisp, cool fall day!

Have a wonderful Sunday and GO PACKERS!

Roasted Cauliflower & Cheddar Soup

  • 2 small heads of cauliflower, cut into bite sized pieces
  • 3 cloves of garlic, minced
  • 2 tablespoons olive oil
  • salt and pepper, to taste
  • 1 tablespoon butter
  • 1 large yellow onion, diced
  • 4 celery ribs, diced small
  • 3 carrots, diced small
  • 3 cloves of garlic, minced
  • 5-6 cup cups vegetable or chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 cup white cheddar cheese, shredded
  • salt and pepper, to taste

Directions:

  1. Preheat your oven to 400 degrees. In a tin foil lined jelly roll pan combine cauliflower, garlic, olive oil, salt and pepper. Roast for 15-20 minutes or until golden brown.
  2. While the cauliflower is roasting melt butter in a large pot over medium heat. Add onions, celery and carrots. Saute until they begin to soften, about 5-7 minutes. Add the three cloves of garlic and saute for another minute.
  3. Next add the roasted cauliflower, broth, thyme and rosemary. Bring to a boil and then reduce to a simmer. Simmer for about 15 minutes, or until all of the vegetables are tender.
  4. Use an emersion blender (or do it by hand with a potato masher) and blend until desired consistancy. Remove from heat and stir in shredded cheese.

Makes about 8 servings.

Recipe adapted from Two Peas and Their Pod

Finally, I can’t resist sharing a picture of my blogging assistant. Could he be any cuter? 🙂

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Filed under Main dishes, Soups & Stews