Curried Butternut Squash Soup

October 22, 2012

Curried Butternut Squash Soup,  Roasted Cauliflower

So it's a perfect fall day out today.  The leaves are changing colors, the air is crisp, and the scent of fall is in the air so I thought that a soup using wonderful fall root veggies would hit the spot for our meatless Monday tradition.  The kids did not even complain about this one.

I was only able to grab a picture of the soup, because the cauliflower was gone before I had a chance to post (I ate most of it...oops)

Curried Butternut Squash Soup

You can either buy the canned butternut squash 3 (15oz cans), or roast the squash at 400 degrees for about 30 minutes.  This is what I do, then puree in a blender.  You may need to add a little extra chicken or veggie stock to make it smooth.

4 TBL Butter (I used Olive Oil instead, or you can mix it)
2 Yellow Onions (chopped)
3 Garlic cloves (minced)
2 tsp. Fresh Ginger minced (this really gives it great flavor)
1 TBL Curry Powder
1/4 tsp. Chili Flakes
Pince of Cayenne Pepper (optional, but I like it)
1-2 Butternut Squash roasted, and pureed (or use the 3-15oz cans)
5 Cup Chicken or Veggie Stock
1/2 Heavy Cream (This is the step that I either omit, or I use Half and Half (they have a fat free version out, but Half and Half is not super high in calories.

Melt the butter or oil in a large sauce pan over medium heat.  Add onions, garlic, and ginger and sweat gently making sure not to brown.  Stir in the spices, and roast until fragrant, about 1 minute.

Next:  Add the Pureed Butternut Squash and stir to incorporate.  Add the Chicken Stock and bring to a simmer for about 10-15 minutes until soup is a creamy consistency.  Either use and immersion blender, or work in batches using a standing blender to blend the soup into a silky smooth consistency.  Return to pan, add the cream or half and half if desired.  I prefer to serve this with a dab of goat cheese.  So delicious!

Serve warm with toasted croutons, bread, or grilled cheese.

Roasted Cauliflower

Cooking spray on a pan.  Add Cauliflower.  Roast in over at 400 degrees for about 15-20 minutes until golden brown.  Salt and pepper.  Delicious!

Lentil Chili

Today's Meatless Monday Meal...Lentil Chili!

I use Lentil's quite a lot on meatless Monday's mainly because they are hearty (probably because of their fiber content), healthy, and have a good amount of protein for those bones and muscles.  Plus, they really take on the flavor of anything that you put them with.  I will admit my kids are not super fans of lentils, but it is my goal to convert them.  Our pediatrician tells them they need to try a new food at least 17 times before developing a taste for it.  I think it might take my kids more, but they will keep seeing them so they need to learn to like them.

Recipe is as follows.  It's easy and takes about 30 minutes or less to prepare, and about 30 minutes to cook

Lentil Chili

2 TBL EVOO
1 yellow onion chopped
2 Cloves garlic
6 Carrots (1/2 in dice)
6 ribs Celery (1/4 in dice)
1-3 Jalapeno peppers (diced) - this depends on how hot you like it.  You can use whatever chili's you like
3 Cups Fresh Corn Kernals (about 4 ears)
2 TBL Chili Powder
2 TBL Ground Cumin
2 tsp Salt
1 tsp Cayenne Pepper
1 28oz can Crushed Tomatoes in their juice
2 cups Lentils (you can use the whole 1lb bag if you like, but I found that it makes the chili really thick and you need to add more water if you do this)
2 Cups + maybe a 1/2 a cup more of water.  Eyeball it here.

In a large, pot, heat the oil over medium-high heat.

Add the onions, garlic, carrots, celery, and jalapeno peppers, and cook stirring until soft about 3 minutes.

Add the corn (you can use canned if fresh is not available) to the rest of the veggies and cook for about 6 minutes more. You want the corn to have a nice brown to it.

Add the chili powder, cumin, salt, and cayenne, and stir for about 30 sec.

Add the tomatoes and stir well.  Add Lentils, and water stir and bring to a boil.  Reduce heat to simmer for approx. 20 minutes.

Serve alone or over Brown Rice.

Please forgive my crude pictures.  My only camera is my iphone right now.

Saute Veggies

Lentil Chili

Meatless Monday

Mushroom Stew & Dumpling (see note)

So as many of you can see, I am a blog slacker.  I have the best of intentions, but those intentions seem to get put on the back burner in pursuit of more worthy goals.  At least that is my excuse.  For the past several months I have been in experiment mode with my family with something I call Meatless Monday.  I know a few families who practice this "ritual" if that is what you call it, but in the pursuit of getting more vegetables, and healthful antioxidant packed goodness into my family I decided to implement the Meatless Monday into our family meal planner.  We have been doing it for about 6 months now, and it has been quite a success!  It's a fun challenge to see what I can come up with each Monday to make a healthy delicious meal for my family.  At the request of one of my friends, I have decided to publish our Meatless Meals on our blog.  For the record, I do not reinvent the wheel, and most of my recipes come from other places.  I got this recipe from thechew.com and tweaked  it a little.

Note:  I apologize about the side ways picture (I'm computer challenged but learning)  The dumplings sort of got absorbed because this bowl was waiting for my daughter to get back from swim.  Still delicious though.

Mushroom Stew and Dumplings

I made my own mushroom stock for this which is super easy, and delicious.  You could just as easily buy veggie stock, or if you only have chicken stock on hand you can go ahead and use that.

For the Stock:

8C Water (4 quarts)
1/2 bunch of Fresh Thyme (you could use dried too - not a flavorful)
2 oz Dried Shitake or Porchini Mushrooms (I found these at Wal-Mart for like $2.00 a bag)
1 Onion (chopped roughly)
3 Carrots (chopped roughly - I leave the skin on and the bottoms)
2 Celery Stalks (chopped roughly)
2 Dried Bay Leaves
1 TB Whole Black Peppercorns
2 TBL Salt

Throw all these in the pot together bring to a boil then let simmer for 30 minutes.  I did this the night before so I had it ready for the stew the next day.

For the Soup
2 Quarts Mushroom stalk
1 Yellow onion (sliced)
2 garlic cloves (sliced)
3 TBL EVOO (can I say that Rachel Ray?)
2 C Fresh Mushrooms (sliced)
2 C Butternut squash
1 C Parsnips
1 C Celery Root (this is hard to find, so I just used celery)
1 bunch fresh thyme
1/8 tsp grated nutmeg

In a large pot or dutch oven, heat olive oil over medium high heat.  Saute onion and garlic until sweated through about 1-2 min.  Turn heat to high and add mushrooms and saute.  Season with salt and pepper. After 2 min. add remaining vegetables and season with salt.  Cook until vegetables achieve a slight char about 2-3 min.  Add mushroom stock, fresh thyme and season with salt and pepper to taste.  Bring to a boil and reduce to a simmer.  Cook 10-12 min or until veggies are tender.

For Dumplings
1 C Flour (I used Whole Wheat that I ground myself)
1 TBL Baking Powder
1 1/2 C Half in Half
Salt and Pepper to taste

In a medium bowl whisk together flour, baking powder and salt.  Slowly whish in half and half forming a sticking dumplings.  Dough should be similar to a wet drop biscuit.  Adjust with extra half and half and flour to achieve desired consistency.

We're Back!

Well it's been one heck of a couple of years, but I'm happy to be back on the blogging scene. Just a quick update. Erik's law firm has been going for coming up on 3 years now, and he keeps gets busier every day. It's just a confirmation to me that moving back home and opening up his own law firm was the right thing to do. We truly feel so blessed.

The kids are growing like weeds and doing so many great things, and I just keep myself busy doing all kinds of stuff that I wish I had more time for work around my house. I take it in bits and pieces.

We recently took a trip to our local pumpkin patch complete with bouncy pumpkin, and corn maze. Here's just a few pictures.

Kendall quotes

Oh...Kendall makes me laugh. Last Sunday, she was having hysterics as any normal 2 year old does. She was really upset & crying hard, so I took her out into the hall. I set her on the ground at my feet while I sat on the couch because she refused to sit on my lap. A man walked past, and stopped to try to cheer her up. When he was unsuccessful, he walked away. Kendall is still having hysterics by the way. As the man starts walking away, Kendall stops mid cry, looks up at me and says "That's not Jesus." What?! Of course I can't help but laugh. What on earth possessed her to say that? Too funny.

Oh...and the other day I was reading a book to Kendall, and she touches her stomach and says "I so fat"...What! Then she touches my stomach and says "you so fat." Ok, in my defense, I try very hard to never say that...ever. I'm not sure where she got it, but I have been working a lot lately, and my kid picks up on EVERYTHING!

We're moving....Again!

It's been awhile since I have updated our blog. Erik and I have had a very busy summer. I have been living in Grand Junction doing an internship with LiveWell and the local School District. It's been a huge learning experience for me, but 450 hrs. in one summer and 3 kids who aren't used to their mom working has been very challenging. In less than 2 weeks, I will be done, and will finally have my degree! HOORAY!

Oh, about the move. Erik has decided to open up his own law firm here in Grand Junction. His uncle has been an attorney (an still is) here in town for about20+ yrs. Erik is renting an office space from him, and we are so blessed that he will kind of be mentoring Erik.

We are cautiously excited about this move. It's going to be difficult as starting a new business always is. ,I am going to have to work so that we can pay things off quickly, and hopefully not have to live with my sister & brother in law for too long (Thanks for giving us shelter guys). It's super stressfull...I am feeling it every day. This isn't easy, but we feel that in the long run this descision is best for our family.

Love you Mia Bear!