Had some littles over for dinner halloween dinner the other night %u00a0and I made them some mac n’ cheese.
Kinda, cause it wasn’t really cheese. Let me explain.%u00a0
These particular littles are tough. Getting them to eat things that are not pizza, hot dogs,%u00a0or some other crap is not always easy.(although they will always eat carrots)%u00a0So whenever they come over, I try to feed them a healthier version of something that I know that they like, %u00a0like tofu dogs or homemade whole wheat pizzas. So this night, I though I would give my vegan mac and cheese and try.%u00a0%u00a0I mean,what kid doesn’t like it? But what kind is the question. If you ask them, its got to be boxed Kraft mac and cheese.%u00a0I knew when I was making it that there was a great chance that I might have to make peanut butter banana sandwiches as well, but whatever These little littles need to stop being such picky crappy eaters and yeah. Even if that means I make them eat what why don’t like or that on the ride home I tell them that any pizza that is not home made will probably end up killing them)%u00a0So I try, and sometimes it works.%u00a0
So I made it, no cheese in sight and served it up.%u00a0The verdict…. The mr, he loved it. My sister (she came too) she was into it as well. One little ate almost an entire bowl, and the other, well he spit it out,%u00a0but he is more a hot dog guy then a mac and cheese guy so his opinion doesn’t count. So to conclude,%u00a0yes, this is a fantasic mac and cheese that just happened to be cheese less,%u00a0%u00a0full of veggies, and damn tasty!
And serving suggestion DON”T LET THE LITTLE KNOW IT”S NOT REAL CHEESE!!! They don’t need to know
To the mac!
The stuff. A small butternut squash, a potato, an onion, and a carrot. Also needed is nutritional yeast (the cheeze), garlic powder, olive oil, salt and pepper, and some water. And pasta.. don’t forget the pasta.%u00a0
Start with the onion and carrot in a big pot with some oil. Stick that on the stove and turn on the heat, and when that’s going, chop up the butternut sqauh and the potato and toss that into the pot too. Let the stuff cook for just a few minutes.
Pour in water (enough o submerge all the veggies) %u00a0and add in the garlic powder and some salt and pepper. Bring the water to a boil then turn heat down to medium and stick a lid on the pot.
Now is a good time to boil up your pasta situation (cook it the way the package says too)
When it’s done, strain it. And if it happens that it is done a little before the sauce, it’s cool, just drizzle it with a little oil so that the noodles don’t all stick together and set aside.
Back to the sauce. Once the pot of veggies is all tender and falling apart, take it off the stove.
And blend the crap out of it with your blending method of choice (a hand o a regular blender)
Oh, and mix in the nutrioanl yeast (can add it in at the blending stage%u2026 I just forgot too) and season with any more salt and pepper if needed.
Grap the cooked noodles,%u00a0dump them into the sauce and give a good mix.
Scoop into food eating vessels,(handled coffee mugs are great for the littles.. and cute)%u00a0Maybe sprinkle on some chopped green stuff(my people enjoyed the addition of chopped up kale) and serve right away!
half a small butternut squash (about 2 1/2 ish cups chopped)
1 medium white potato
1 medium yellow onion
1 large carrot
1/3 cup nutritional yeast
1 tablespoon garlic powder
salt and pepper to taste
olive oil
water
Chop up the onion and the carrot and stick into a large heavy bottom pot with a splash or two of olive oil and stick on the stove on medium heat.%u00a0While that’s %u00a0going on, chop up the butternut and potato into reasonable small chunks and toss that into the pot with the other stuff. Add in the garlic powder, season well with salt and pepper, and add enough water to full submerge the contents of the pot. Bring the water to a boil then reduce heat to medium and stick a cover on the pot.
While the veggies are boiling, boil the pasta up, slightly al denta (follow what the pasta people on the package tells you to do)
Once all the veggies in the pot are super tender, even falling apart (about 20 minutes) remove pot from heat and using your blending method of choice (hand or normal blender)%u00a0%u00a0blend everything together until smooth and creamy and then add in the nutritional yeast. Taste and if you think it needs it, add more salt and %u00a0pepper.%u00a0If you find that the sauce seems to thick, add in a splash or two of water.. to thin, stick back on stove and cook long to reduce.%u00a0
So you got you cooked pasta and you sauce. Mix it all together. And wa la%u2026 Mac N’ Cheeze
serve right away and eat it all. But any left overs can be refrigerated. Tastes great %u00a0the next day warmed in a skillet with a little oil.%u00a0
Fall is all up in here!. The air is so nice and crisp and the leaves are changing to the prettiest colors.%u00a0I gots my pumpkins, an abundance of apples and squashes (our table is forverver overflowing with some type of squash) and am wearing all of my favorite sweaters.%u00a0
I am a happy lady here!
And this happy lady just wants to sit on her butt and knit.
But first, dinner. And my thought are. “What to do that doesn’t include doing much of anything (especially dishes) and maybe even has the oven on for a little extra warmth?” See here, I am a thinker. I knew I %u00a0had a single pie dough in the freezer (you should always have a pie dough in the freezer), a table full of the loveliest produce. So this happened. And the mr ate it, and he was all like “Whoa”.%u00a0 And I was like,”yeah dude, I know.”
A Ssuper fall galette.. and I still had time for my knitting and my butt.%u00a0
Like Whoa!
The stuff. A single crust pie dough, a butternut squash, an onion, and a honey crisp apple.(there are 2 shown, but I only needed on1)%u00a0%u00a0Also going to need a tiny bit if olive oil and a pinch of salt
Preheat oven to 375.
Roll your chilled dough out %u00a0on a lightly floured surface and place onto a large baking sheet. Stick it in the fridge to rest for a few minutes.
And slice them up into 1/4 inch-ish thick srounds.
Time to compile%u2026 A layer of overlapping squash. (Make sure to leave inch-ish boarder)%u00a0%u00a0Then a layer of the apples, and lastly the onion, which I think looks so pretty as ringlets, but you could keep in rounds if you wanted.%u00a0
Fold the sides and pinching dough to keep it secure. Drizzle the top, and the crust, with a tiny bit of olive oil and sprinkle with a picnh of salt.
Now into the oven it goes!
And %u00a0after about 45 minutes when the dust is perfectly golden and the stuff inside is nice and tender. Remove (turn off the oven) and let cool
And there you have it.. A ode to fall in flavors and colors..
Have a great day%u2026 Eat lots of fall food!
-C
1 single pie dough (recipe here)
1 small butternut squash
1 medium sweet onion
1 large honey crisp apple
olive oil
salt
Preheat oven to 375.
Roll out chilled pie dough %u00a0on a lightly floured surface to about a 12-14 inch round (ish) and place on a large baking sheet and stick in the fridge.
Grab the squash and cut the neck off the bottom.%u00a0Save the bottom for later (maybe soup?)%u00a0and slice up the neck into 1/4 inch thick rounds. %u00a0Now take the onion and apple and slice those into 1/4 inch thick rounds too. (the seeds and the stem will just fall our.. but if they don’t, just poke them out with a knife)
Grab the dough from fridge and start to layer. First a layer of squash, leaving around an 1.5 inch boarder. You want the pieces to overlap,but don’t double layer. Next the apples go on top of the squash, again overlapping. Finally the onion. I liked the look of the individual ringlets%u2026 but you can do thick rounds if you want.%u00a0Fold over the sides of the dough, pinching it in wherever it needs to be pinch until all the stuff is snug. Drizzle with a tiny bit of olive oil %u00a0and rub a little oil on the outside crust as well. Sprinkle with a pinch of salt and stick into oven.
Bake for about 45 minutes or until crust is a nice light golden brown and the stuff inside is tender.
Remove, let cool for a few minutes and eat your heart out.
I know that it it spring, but I still have a winter farm share for another month and will be cooking and eating roots and squash until the summer share starts in early June. And I am good with that cause I love me some root veggies and butternut squash.%u00a0 But, yes, it is spring and my body isn’t craving the super hearty, rich foods that it was just a few short weeks ago (more like last week) When the temperatures first start to go up, I usually want my food to not feel as heavy or my spices to be quite at warming (I am still all over curries and hot hot hot sauces in the summer). It’s like I have said before, I tend to change up my spices with the seasons. %u00a0
So to give a lighter feel to a heartier squash, I busted out one of my favorite spices, the oh so lovely tarragon. It has a sweet, light, fruity and floral taste that pairs beautifully with the squash and onions. It give the dish a nice spring like flavor that will leave you feeling satisfied without wanting to move directly onto the couch and hide under a blanket. This is a eat and ride you bike kind of dish ( you don’t actually have to go for a bike ride if you don’t want to)
Note. If I had a grill, I would definitely cook this dish on it. As of now, I don’t own one so I am left to cook on the stove. But by all means, if you have a grill, do it up!
Half of a medium sized butternut squash (or use a whole one.. I had a half in the fridge that was waiting to be cooked) %u00a0and one whole onion (two if you use a whole squash) %u00a0Apple cider vinegar, olive oil, salt , pepper, garlic powder, and, last but not least, the oh so fragrant and tasty, tarragon.%u00a0
Chop the onion %u00a0and the squash into big chunks. If you don’t like the skin of the squash, you can peel it, but I like it so I don’t peel. Drizzle olive oil in a pan or a baking sheet, toss the veggies in and add the garlic powder, tarragon, salt and pepper and a few splashes of apple cider vinegar. Toss around. Stick into oven at 425 degrees for about 30-40 minutes.%u00a0When the squash is tender and the onions are cooked, remove from oven.%u00a0%u00a0
I am pretty sure you can figure out the rest.
Happy day!
-C
Tarragon Butternut and Onions
Half of Medium Butternut Squash
1 Large Onion
1 Tablespoon Dried Tarragon (use fresh if you have it.. 2 tablespoons)
2 Tablespoons Apple Cider Vinegar
1 Teaspoon Garlic Powder
Salt ans Pepper
Olive Oil
Chop squash and onions into similar size pieces. Toss in a skillet or on a oiled baking sheet and add the rest of the ingredients. Toss around and place into a 425 degree oven for about 30-40 minutes or until squash is fork tender. %u00a0
Remove from oven and eat.
%u00a0Make as a side dish or add to a salad. Eat as a light lunch, or a midnight snack%u2026 eat it however you want.
Happy Friday!
A simple post for the simplest of soups.%u00a0Minimal ingredients, no fuss, fast to make but can be left all day to simmer%u2026%u2026. And oh so very very good.%u00a0
This has been one of my go to soups this winter. Warming, hardy, comforting%u2026.every kind of soft cozy feeling that I need when I can’t leave my house because it’s so cold out that all I want to do is sit on the couch wrapped up in a blanket, with a book, and eat hot soup. (That’s the my plan for the weekend) But it’s also good for any type of weekend activities you might have%u2026 it’t kind of the perfect soup.
The%u00a0Stuff. A%u00a0medium sized butternut squash, seeded and diced (no need to peel, but go for it if you want) About a pound of broccoli, (fresh or frozen) and a few shallots. Salt, pepper and a few cups of water.%u00a0
Note.. I didn’t add any spices to this batch because I really love the flavor without anything. With that being said, I have made this same soup with sage, rosemary, turmeric, even curry. Almost any flavor works in this soup.%u00a0
%u00a0 %u00a0%u00a0The chopped squash and broccoli go into a big pot with about 2-3 cups of water. Add about a tablespoon of salt and pepper. Lid up the pot and place on medium low heat for about a half hour, or unitl squash and broccoli is%u00a0fork tender. Now blend together with either a emulsion stick blender or place in a blender for 3-5 minutes until completely smooth. Add enough water to keep things moving. Add more water if you want a thinner soup, less for a thicker soup. Season with more salt and pepper to taste. Once blended, place back in pot on simmer until ready to serve.%u00a0
When the soup is simmering, thinly slice the shallots and toss into a pan. Saut%u00e9 until soft and fragrant.%u00a0
%u00a0Finish off with a drizzle of balsamic vinegar and top with the %u00a0saut%u00e9ed shallots.
Soup and a spoon. So simple, so good.
Have a great weekend%u2026..Try and stay warm!
-C
Butternut Broccoli Soup
The Stuff%u00a0
1 medium butternut squash%u00a0
1 pound of broccoli (crown and stem and can use frozen)
4 shallots
Balsamic Vinegar
salt and pepper
Split squash in half, remove seeds, and dice into chunks. %u00a0Place in big pot. Chop up broccoli and add to pot. (or just add frozen chopped broccoli) Add water until stuff is about half way summered. Place a lid on the pot and cook on medium low heat for about 30 minutes or %u00a0until squash and broccoli are fork tender. Blend together with either a stick blender or place in a blender. Add enough water to keep things moving. Add more water if you want a thinner soup, less for a thicker soup. Add more salt and pepper to taste. Once blended, place back in pot on simmer until ready to serve.%u00a0
When the soup is on simmer, thinly slice the shallots and place in a pan to sautee until soft and fragrant. %u00a0
To serve, ladle soup into bowl, drizzle with balsamic vinegar, and top with saut%u00e9ed shallot.
Eat with a spoon
Lets kick the weekend off right, with a nice warm and hardy salad. Not a frilly little salad, but a salad that fills you up and leaves you feeling warm and cozy. %u00a0 A salad with a lot of squash! So here’s the thing, I eat a lot of winter squash, maybe 4 plus a week. Because I eat so many, I store a good amount in a cold storage area outside of the little warm living space we call home. Last week we had a drastic temperature change and %u00a0a good few of the my butternut and spaghetti squash froze.. then started to de-thaw. Not good. That was the second bad food experience of the day%u2026.. Earlier that day I had bought about 2 dozen super ripe bananas that I had been planing on freezing and what not. There were four bunches and each bunch was wrapped in plastic and were in a bag that I left near the back door. The thought crossed my mind, but I hastily brushed it away. Washer won’t eat those%u2026.. Well guess what? The shit ate half of my freaking bananas%u2026plastic and all. Needless to say, I was kind of pissed already so finding my squash on the way out really set me off. I was not about to let more food go to waste.(or be eaten by the dog) I went into rescue mode..Chop chop and dice%u2026boil, roast and steam%u2026and eat eat eat%u2026. and eat. I have been eating butternut for breakfast, lunch and dinner for the past week and that’s ok with me cause man it does taste oh so tasty. But for some people in my life, eating mashed squash out of a jar all day long does not hold the same appeal so I have been sneaking it in where ere I can. %u00a0
So some of that diced squash tuned into this lovely warm salad. Even the mister liked it and he is not a fan of warm salads(he says he is not, but I think he actually is, as long as I don’t call them “salads”) Any who%u2026This salad hits all the marks%u2026. Fantastically filling, super delicious, fast and healthy. %u00a0Check, check, and check! I am so good.%u00a0
Easy peasy%u2026.
Diced butternut squash, half a vilalia onion, %u00a0prepared lentils and a bunch of kale%u2026 Nothin else.(salt and pepper, but they don’t count)
Diced butternut and a mediumly sliced onion..(mediumly is a new cooking term) Spritz a bit of oil in a pan and toss the squash and onion in there and sprinkle with salt and pepper. Shove into the hot oven and roast until squash and onion are tender and tasty.
Remove the pan from the oven and toss in finely chopped kale and a big scoop of lentil%u2026 Mix it up and let the sit in hot pan for a few minutes%u2026it will make the kale get soft and warm.
Plate it and eat eat%u2026 I drizzled a little balsamic vinegar on mine%u2026Nick like his straight up. Do what you will cause either way, it’s going to be awesome!!!!
Hooray for Friday and for winter squash!!!!
-C
Warm Winter Salad
Ingredients (This made one good sized salad%u2026and exact measurements were not used so feel free to add greater or lesser amounts of any of the ingredients)
1 1/2 cup Diced Butternut squash
1/2 Vidalia Onion(or any variety you like)
3-4 large Kale leaves
1/2 cup Precooked Lentils
salt and pepper to taste
Balsamic Vinegar%u00a0
drizzle of oil for pan
In a 425 degree oven, %u00a0place diced squash and sliced onions in a slightly oiled pan, sprinkle with salt and pepper, and roast for about 20 minutes until tender. Remove pan from oven and toss in chopped kale and lentils and let sit in hot pan for a few minutes%u2026 Plate and drizzle with balsamic vinegar.
THE LOVELY CRAZY
January 9, 2020 by maximios • Blog
Had some littles over for dinner halloween dinner the other night %u00a0and I made them some mac n’ cheese.
Kinda, cause it wasn’t really cheese. Let me explain.%u00a0
These particular littles are tough. Getting them to eat things that are not pizza, hot dogs,%u00a0or some other crap is not always easy.(although they will always eat carrots)%u00a0So whenever they come over, I try to feed them a healthier version of something that I know that they like, %u00a0like tofu dogs or homemade whole wheat pizzas. So this night, I though I would give my vegan mac and cheese and try.%u00a0%u00a0I mean,what kid doesn’t like it? But what kind is the question. If you ask them, its got to be boxed Kraft mac and cheese.%u00a0I knew when I was making it that there was a great chance that I might have to make peanut butter banana sandwiches as well, but whatever These little littles need to stop being such picky crappy eaters and yeah. Even if that means I make them eat what why don’t like or that on the ride home I tell them that any pizza that is not home made will probably end up killing them)%u00a0So I try, and sometimes it works.%u00a0
So I made it, no cheese in sight and served it up.%u00a0The verdict…. The mr, he loved it. My sister (she came too) she was into it as well. One little ate almost an entire bowl, and the other, well he spit it out,%u00a0but he is more a hot dog guy then a mac and cheese guy so his opinion doesn’t count. So to conclude,%u00a0yes, this is a fantasic mac and cheese that just happened to be cheese less,%u00a0%u00a0full of veggies, and damn tasty!
And serving suggestion DON”T LET THE LITTLE KNOW IT”S NOT REAL CHEESE!!! They don’t need to know
To the mac!
The stuff. A small butternut squash, a potato, an onion, and a carrot. Also needed is nutritional yeast (the cheeze), garlic powder, olive oil, salt and pepper, and some water. And pasta.. don’t forget the pasta.%u00a0
Start with the onion and carrot in a big pot with some oil. Stick that on the stove and turn on the heat, and when that’s going, chop up the butternut sqauh and the potato and toss that into the pot too. Let the stuff cook for just a few minutes.
Pour in water (enough o submerge all the veggies) %u00a0and add in the garlic powder and some salt and pepper. Bring the water to a boil then turn heat down to medium and stick a lid on the pot.
Now is a good time to boil up your pasta situation (cook it the way the package says too)
When it’s done, strain it. And if it happens that it is done a little before the sauce, it’s cool, just drizzle it with a little oil so that the noodles don’t all stick together and set aside.
Back to the sauce. Once the pot of veggies is all tender and falling apart, take it off the stove.
And blend the crap out of it with your blending method of choice (a hand o a regular blender)
Oh, and mix in the nutrioanl yeast (can add it in at the blending stage%u2026 I just forgot too) and season with any more salt and pepper if needed.
Grap the cooked noodles,%u00a0dump them into the sauce and give a good mix.
Scoop into food eating vessels,(handled coffee mugs are great for the littles.. and cute)%u00a0Maybe sprinkle on some chopped green stuff(my people enjoyed the addition of chopped up kale) and serve right away!
Now you can eat all the mac n cheeze.%u00a0
Happy Thursday!
-C
Serve 6 or so people
Chop up the onion and the carrot and stick into a large heavy bottom pot with a splash or two of olive oil and stick on the stove on medium heat.%u00a0While that’s %u00a0going on, chop up the butternut and potato into reasonable small chunks and toss that into the pot with the other stuff. Add in the garlic powder, season well with salt and pepper, and add enough water to full submerge the contents of the pot. Bring the water to a boil then reduce heat to medium and stick a cover on the pot.
While the veggies are boiling, boil the pasta up, slightly al denta (follow what the pasta people on the package tells you to do)
Once all the veggies in the pot are super tender, even falling apart (about 20 minutes) remove pot from heat and using your blending method of choice (hand or normal blender)%u00a0%u00a0blend everything together until smooth and creamy and then add in the nutritional yeast. Taste and if you think it needs it, add more salt and %u00a0pepper.%u00a0If you find that the sauce seems to thick, add in a splash or two of water.. to thin, stick back on stove and cook long to reduce.%u00a0
So you got you cooked pasta and you sauce. Mix it all together. And wa la%u2026 Mac N’ Cheeze
serve right away and eat it all. But any left overs can be refrigerated. Tastes great %u00a0the next day warmed in a skillet with a little oil.%u00a0
Fall is all up in here!. The air is so nice and crisp and the leaves are changing to the prettiest colors.%u00a0I gots my pumpkins, an abundance of apples and squashes (our table is forverver overflowing with some type of squash) and am wearing all of my favorite sweaters.%u00a0
I am a happy lady here!
And this happy lady just wants to sit on her butt and knit.
But first, dinner. And my thought are. “What to do that doesn’t include doing much of anything (especially dishes) and maybe even has the oven on for a little extra warmth?” See here, I am a thinker. I knew I %u00a0had a single pie dough in the freezer (you should always have a pie dough in the freezer), a table full of the loveliest produce. So this happened. And the mr ate it, and he was all like “Whoa”.%u00a0 And I was like,”yeah dude, I know.”
A Ssuper fall galette.. and I still had time for my knitting and my butt.%u00a0
Like Whoa!
The stuff. A single crust pie dough, a butternut squash, an onion, and a honey crisp apple.(there are 2 shown, but I only needed on1)%u00a0%u00a0Also going to need a tiny bit if olive oil and a pinch of salt
Preheat oven to 375.
Roll your chilled dough out %u00a0on a lightly floured surface and place onto a large baking sheet. Stick it in the fridge to rest for a few minutes.
And slice them up into 1/4 inch-ish thick srounds.
Time to compile%u2026 A layer of overlapping squash. (Make sure to leave inch-ish boarder)%u00a0%u00a0Then a layer of the apples, and lastly the onion, which I think looks so pretty as ringlets, but you could keep in rounds if you wanted.%u00a0
Fold the sides and pinching dough to keep it secure. Drizzle the top, and the crust, with a tiny bit of olive oil and sprinkle with a picnh of salt.
Now into the oven it goes!
And %u00a0after about 45 minutes when the dust is perfectly golden and the stuff inside is nice and tender. Remove (turn off the oven) and let cool
And there you have it.. A ode to fall in flavors and colors..
Have a great day%u2026 Eat lots of fall food!
-C
Preheat oven to 375.
Roll out chilled pie dough %u00a0on a lightly floured surface to about a 12-14 inch round (ish) and place on a large baking sheet and stick in the fridge.
Grab the squash and cut the neck off the bottom.%u00a0Save the bottom for later (maybe soup?)%u00a0and slice up the neck into 1/4 inch thick rounds. %u00a0Now take the onion and apple and slice those into 1/4 inch thick rounds too. (the seeds and the stem will just fall our.. but if they don’t, just poke them out with a knife)
Grab the dough from fridge and start to layer. First a layer of squash, leaving around an 1.5 inch boarder. You want the pieces to overlap,but don’t double layer. Next the apples go on top of the squash, again overlapping. Finally the onion. I liked the look of the individual ringlets%u2026 but you can do thick rounds if you want.%u00a0Fold over the sides of the dough, pinching it in wherever it needs to be pinch until all the stuff is snug. Drizzle with a tiny bit of olive oil %u00a0and rub a little oil on the outside crust as well. Sprinkle with a pinch of salt and stick into oven.
Bake for about 45 minutes or until crust is a nice light golden brown and the stuff inside is tender.
Remove, let cool for a few minutes and eat your heart out.
So to give a lighter feel to a heartier squash, I busted out one of my favorite spices, the oh so lovely tarragon. It has a sweet, light, fruity and floral taste that pairs beautifully with the squash and onions. It give the dish a nice spring like flavor that will leave you feeling satisfied without wanting to move directly onto the couch and hide under a blanket. This is a eat and ride you bike kind of dish ( you don’t actually have to go for a bike ride if you don’t want to)
Note. If I had a grill, I would definitely cook this dish on it. As of now, I don’t own one so I am left to cook on the stove. But by all means, if you have a grill, do it up!
I am pretty sure you can figure out the rest.
Happy day!
-C
Tarragon Butternut and Onions
Chop squash and onions into similar size pieces. Toss in a skillet or on a oiled baking sheet and add the rest of the ingredients. Toss around and place into a 425 degree oven for about 30-40 minutes or until squash is fork tender. %u00a0
Remove from oven and eat.
%u00a0Make as a side dish or add to a salad. Eat as a light lunch, or a midnight snack%u2026 eat it however you want.
A simple post for the simplest of soups.%u00a0Minimal ingredients, no fuss, fast to make but can be left all day to simmer%u2026%u2026. And oh so very very good.%u00a0
This has been one of my go to soups this winter. Warming, hardy, comforting%u2026.every kind of soft cozy feeling that I need when I can’t leave my house because it’s so cold out that all I want to do is sit on the couch wrapped up in a blanket, with a book, and eat hot soup. (That’s the my plan for the weekend) But it’s also good for any type of weekend activities you might have%u2026 it’t kind of the perfect soup.
Note.. I didn’t add any spices to this batch because I really love the flavor without anything. With that being said, I have made this same soup with sage, rosemary, turmeric, even curry. Almost any flavor works in this soup.%u00a0
When the soup is simmering, thinly slice the shallots and toss into a pan. Saut%u00e9 until soft and fragrant.%u00a0
Soup and a spoon. So simple, so good.
Have a great weekend%u2026..Try and stay warm!
-C
Butternut Broccoli Soup
The Stuff%u00a0
Split squash in half, remove seeds, and dice into chunks. %u00a0Place in big pot. Chop up broccoli and add to pot. (or just add frozen chopped broccoli) Add water until stuff is about half way summered. Place a lid on the pot and cook on medium low heat for about 30 minutes or %u00a0until squash and broccoli are fork tender. Blend together with either a stick blender or place in a blender. Add enough water to keep things moving. Add more water if you want a thinner soup, less for a thicker soup. Add more salt and pepper to taste. Once blended, place back in pot on simmer until ready to serve.%u00a0
When the soup is on simmer, thinly slice the shallots and place in a pan to sautee until soft and fragrant. %u00a0
To serve, ladle soup into bowl, drizzle with balsamic vinegar, and top with saut%u00e9ed shallot.
Eat with a spoon
So some of that diced squash tuned into this lovely warm salad. Even the mister liked it and he is not a fan of warm salads(he says he is not, but I think he actually is, as long as I don’t call them “salads”) Any who%u2026This salad hits all the marks%u2026. Fantastically filling, super delicious, fast and healthy. %u00a0Check, check, and check! I am so good.%u00a0
Diced butternut squash, half a vilalia onion, %u00a0prepared lentils and a bunch of kale%u2026 Nothin else.(salt and pepper, but they don’t count)
Remove the pan from the oven and toss in finely chopped kale and a big scoop of lentil%u2026 Mix it up and let the sit in hot pan for a few minutes%u2026it will make the kale get soft and warm.
Hooray for Friday and for winter squash!!!!
-C
Warm Winter Salad
Ingredients (This made one good sized salad%u2026and exact measurements were not used so feel free to add greater or lesser amounts of any of the ingredients)
In a 425 degree oven, %u00a0place diced squash and sliced onions in a slightly oiled pan, sprinkle with salt and pepper, and roast for about 20 minutes until tender. Remove pan from oven and toss in chopped kale and lentils and let sit in hot pan for a few minutes%u2026 Plate and drizzle with balsamic vinegar.