Okay, so you should pretty much make this today. Seriously, it's one of the best new recipes I've tried in a long time (and I got it from The New York Times of all places).
1 tablespoon canola oil (I used olive oil)
1 small onion, chopped
1 tablespoon minced fresh ginger (I probably used a little more, and also added a couple cloves of garlic)
1 pound butternut squash, peeled and diced (I used 1 whole small squash)
1 pound sweet potatoes, peeled and diced (I used 2 medium sweet potatoes, one white, one orange)
1 medium-size Yukon gold or russet potato, peeled and diced (I used a large red potato with the skin on)
6 cups water, chicken stock, or vegetable stock (I used low-sodium chicken broth)
Salt and pepper to taste
**Note** I also added a pinch of nutmeg, which I think gave it a little extra something delightful!
1. Heat the oil in a heavy soup pot or Dutch oven over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the ginger and stir together until fragrant, about 1 minute. Add the squash, sweet potatoes, regular potato, and water or stock, and bring to a simmer. Add salt to taste, reduce the heat, cover and simmer 45 minutes, or until all of the ingredients are thoroughly tender.
2. Using an immersion blender, puree the soup (or you can put it through the fine blade of a food mill or use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing). Return to the pot and stir with a whisk to even out the texture. Heat through, adjust salt and add pepper to taste.
Yield: Serves 6
Advance preparation: You can make this a day ahead and refrigerate. Reheat gently. The soup freezes well. Once thawed, whisk well to smooth out the texture, and reheat.
Nutritional Information per Serving: Calories: 189; Calories from Fat: 29; Total Fat 3.2g; Cholesterol: 0mg; Sodium,776mg; Total Carbohydrates,38.6g; Dietary Fiber, 5.7g; Sugars, 3.6g; Protein: 3.5g; Vitamin A 163%; Vitamin C 61%; Calcium 7%; Iron 8% (Approximate nutritional information provided by calorie-count.com)
1.28.2010
BBQ chicken sandwich + buttermilk slaw
easy. messy. tasty. man-pleasin'. and woman pleasin', too. brandon told me he loved me several times while eating this sandwich. he may have even yelped. (from cook's country)
4 chicken breasts (1.5 lbs)
salt & pepper
3 TB unsalted butter
3/4 C BBQ sauce
1/2 C plus 1 TB cider vinegar
1 TB hot sauce
1/2 C mayonnaise
1/2 C buttermilk
1 (16 oz) bag coleslaw mix
hamburger buns
melt butter in large skillet over med-high. salt & pepper chicken breasts and add to skillet. cook until lightly browned. stir in BBQ sauce, 1/2 C vinegar, and hot sauce. bring to boil. reduce heat to med-low and simmer, covered, until chicken is cooked through (flip halfway through). transfer chicken to a plate, tent with foil to keep warm simmer sauce until thickened.
whisk mayo, buttermilk, 1 TB vinegar in bowl. add coleslaw and mix to combine. season with s & p.
shred chicken and add back to skillet, toss with the sauce. serve on buns topped with coleslaw.
4 chicken breasts (1.5 lbs)
salt & pepper
3 TB unsalted butter
3/4 C BBQ sauce
1/2 C plus 1 TB cider vinegar
1 TB hot sauce
1/2 C mayonnaise
1/2 C buttermilk
1 (16 oz) bag coleslaw mix
hamburger buns
melt butter in large skillet over med-high. salt & pepper chicken breasts and add to skillet. cook until lightly browned. stir in BBQ sauce, 1/2 C vinegar, and hot sauce. bring to boil. reduce heat to med-low and simmer, covered, until chicken is cooked through (flip halfway through). transfer chicken to a plate, tent with foil to keep warm simmer sauce until thickened.
whisk mayo, buttermilk, 1 TB vinegar in bowl. add coleslaw and mix to combine. season with s & p.
shred chicken and add back to skillet, toss with the sauce. serve on buns topped with coleslaw.
1.20.2010
tomato sauce with butter & onion
i got this recipe from smitten kitchen and she got it from someone else. the only way this sauce could be easier is if you just opened a jar. the only way it could be tastier is .... ?
just to prepare you, this is a simple and delicious tomato sauce. it's NOT the typical sweet, garlic-y and basil-y tomato sauce you might be used to, but give it a chance. the beauty is in the unadulterated simplicity. and if you don't like it, the ingredients are cheap so you won't feel too bad. ☺
28 oz can whole tomatoes (use the best quality/brand you can)
1 medium yellow onion, peeled & halved
5 TB butter
put tomatoes, onion halves and butter in a 3 qt. sauce pan. bring to a simmer (med heat), then reduce to low heat and simmer continuously for 45 minutes – or until the fat separates to the top of the sauce. stir occasionally, crushing tomatoes against the side of the pot with a wooden spoon.
serve over spaghetti or whatever pasta suits your fancy! grated parmesan totally optional – i liked it with and without.
just to prepare you, this is a simple and delicious tomato sauce. it's NOT the typical sweet, garlic-y and basil-y tomato sauce you might be used to, but give it a chance. the beauty is in the unadulterated simplicity. and if you don't like it, the ingredients are cheap so you won't feel too bad. ☺
28 oz can whole tomatoes (use the best quality/brand you can)
1 medium yellow onion, peeled & halved
5 TB butter
put tomatoes, onion halves and butter in a 3 qt. sauce pan. bring to a simmer (med heat), then reduce to low heat and simmer continuously for 45 minutes – or until the fat separates to the top of the sauce. stir occasionally, crushing tomatoes against the side of the pot with a wooden spoon.
serve over spaghetti or whatever pasta suits your fancy! grated parmesan totally optional – i liked it with and without.
1.15.2010
Mahogany Broiled Chicken with Smoky Lime Sweet Potatoes
Alright kids... get ready. This is a real winner. For. Real. Check out Food Network for the recipe.
Here's my two cents:
1) the sweet potatoes and chicken are delicious together, but would also be delicious apart (mashed sweet potatoes = YUM!), and for those of you who are unaware, sweet potato is pretty much top of the food chain when it comes to veggies... very, very good for you
2) the cilantro/garlic chimichurri sauce is VERY garlicy (and I love garlic), I would cut the garlic in half and use the food processor to finely chop the cilantro and garlic so it's more of a paste... but really, it's all good without this part of the recipe as well (one way to save a few steps)
Enjoy!
Here's my two cents:
1) the sweet potatoes and chicken are delicious together, but would also be delicious apart (mashed sweet potatoes = YUM!), and for those of you who are unaware, sweet potato is pretty much top of the food chain when it comes to veggies... very, very good for you
2) the cilantro/garlic chimichurri sauce is VERY garlicy (and I love garlic), I would cut the garlic in half and use the food processor to finely chop the cilantro and garlic so it's more of a paste... but really, it's all good without this part of the recipe as well (one way to save a few steps)
Enjoy!
1.07.2010
simplified pad thai
here's another good'n from america's test kitchen. what would i do without them for my easy recipes? if you like pad thai, you'll like this. if you don't like pad thai, you'll probably like this (my mom does and she doesn't normally eat pad thai). this one comes together in a jiff, despite what it may seem!
8 oz thick rice stick noodles *
1/4 C fresh lime juice
1/3 C water
3 TB fish sauce **
1 TB rice vinegar
3 TB brown sugar
4 TB vegetable oil
3/4 lb. medium (40/50) shrimp, peeled & deveined (& thawed) ***
3 garlic cloves, minced
2 larg eggs, beaten lightly
salt
6 TB chopped unsalted roasted peanuts
3 C bean sprouts, well rinsed
5 scallions, sliced thin
1 lime (for serving)
soak noodles: cover noodles with hot tap water in large bowl. soak until pliable but not fully tender ~20 minutes. drain and set aside.
make sauce: while noodles soak stir lime juice, water, fish sauce, rice vinegar, brown sugar, and 2 TB oil together. set aside.
cook shrimp: pat shrimp dry. heat 1 TB oil in large skillet on high. add shrimp (in single layer) cook without stirring for 1 minute. stir shrimp until spotty brown and just pink around the edges, about 30 seconds. transfer to a clean plate, cover, set aside.
cook eggs: add 1 TB oil to skillet and saute garlic until fragrant. add eggs and 1/4 tsp salt. stir vigorously until eggs are scrambled (~30 seconds).
cook noodles & sauce: stir noodles into eggs, add fish sauce mixture, increase to high heat. cook, toss constantly until noodles are coated. add 1/4 C of peanutes, bean sprouts, all but 1/4 C of scallions and cooked shrimp. continue to cook, tossing constantly until noodles are tender, about 2 minutes.
garnish with remaining peanuts and scallions. serve with lime wedges. squeezing lime over it before you eat is a must!
* noodles should be wide like fettuccine. i've used skinnier and they just don't work. any/all asian markets have a myriad of noodle options if your grocery store doesn't.
** fish sauce is a good investment if you make asian food. it stores in the fridge practically forever. same goes for rice vinegar, but you don't have to store that in the fridge.
*** i probably use a full pound of shrimp, mostly because i'm too lazy and don't know what to do with the remaining 1/4 lb. in the bag. also, i buy the cooked, deveined shrimp because i'm also too lazy to devein them myself (disgusting). if you buy cooked, just throw them in the skillet to warm them up a bit. they'll get fully warmed through in the last step.
8 oz thick rice stick noodles *
1/4 C fresh lime juice
1/3 C water
3 TB fish sauce **
1 TB rice vinegar
3 TB brown sugar
4 TB vegetable oil
3/4 lb. medium (40/50) shrimp, peeled & deveined (& thawed) ***
3 garlic cloves, minced
2 larg eggs, beaten lightly
salt
6 TB chopped unsalted roasted peanuts
3 C bean sprouts, well rinsed
5 scallions, sliced thin
1 lime (for serving)
soak noodles: cover noodles with hot tap water in large bowl. soak until pliable but not fully tender ~20 minutes. drain and set aside.
make sauce: while noodles soak stir lime juice, water, fish sauce, rice vinegar, brown sugar, and 2 TB oil together. set aside.
cook shrimp: pat shrimp dry. heat 1 TB oil in large skillet on high. add shrimp (in single layer) cook without stirring for 1 minute. stir shrimp until spotty brown and just pink around the edges, about 30 seconds. transfer to a clean plate, cover, set aside.
cook eggs: add 1 TB oil to skillet and saute garlic until fragrant. add eggs and 1/4 tsp salt. stir vigorously until eggs are scrambled (~30 seconds).
cook noodles & sauce: stir noodles into eggs, add fish sauce mixture, increase to high heat. cook, toss constantly until noodles are coated. add 1/4 C of peanutes, bean sprouts, all but 1/4 C of scallions and cooked shrimp. continue to cook, tossing constantly until noodles are tender, about 2 minutes.
garnish with remaining peanuts and scallions. serve with lime wedges. squeezing lime over it before you eat is a must!
* noodles should be wide like fettuccine. i've used skinnier and they just don't work. any/all asian markets have a myriad of noodle options if your grocery store doesn't.
** fish sauce is a good investment if you make asian food. it stores in the fridge practically forever. same goes for rice vinegar, but you don't have to store that in the fridge.
*** i probably use a full pound of shrimp, mostly because i'm too lazy and don't know what to do with the remaining 1/4 lb. in the bag. also, i buy the cooked, deveined shrimp because i'm also too lazy to devein them myself (disgusting). if you buy cooked, just throw them in the skillet to warm them up a bit. they'll get fully warmed through in the last step.
1.02.2010
Potato and Roasted Veggie Salad
Alright ladies... I stumbled upon this today in looking online for a new salad to try. It is delicious! I assume you could use bottled roasted veggies, but I opted to take the 30 minutes and roast my own. The red onion ends up so sweet and delicious, and I'm not even an onion lover. I did make a few changes, summarized below:
1. I left the olives out of the salad and the dressing, because they are gross. Yuck!
2. I don't know what purple peruvian potatoes are and I had red potatoes on hand, so that's what I used.
3. In the dressing, I'm not sure what that special kind of mustard is, so I just used dijon mustard and it tasted great.
4. I heart cilantro! So I probably added closer to 1/8-1/4 cup instead of the teaspoon it called for.
5. I used olive oil instead of canola.
6. To increase the shelf life I didn't combine the potato veggie mix with the lettuce. I just reserved some of the dressing so that I could add a bit more when I served it with the lettuce over several days. But I'm sure it'd be good to mix it all together if you knew you'd be eating it all in one meal.
7. Lastly, I baked some salmon to serve in the salad as well. Yum!
Enjoy! Thank you Food Network!
1. I left the olives out of the salad and the dressing, because they are gross. Yuck!
2. I don't know what purple peruvian potatoes are and I had red potatoes on hand, so that's what I used.
3. In the dressing, I'm not sure what that special kind of mustard is, so I just used dijon mustard and it tasted great.
4. I heart cilantro! So I probably added closer to 1/8-1/4 cup instead of the teaspoon it called for.
5. I used olive oil instead of canola.
6. To increase the shelf life I didn't combine the potato veggie mix with the lettuce. I just reserved some of the dressing so that I could add a bit more when I served it with the lettuce over several days. But I'm sure it'd be good to mix it all together if you knew you'd be eating it all in one meal.
7. Lastly, I baked some salmon to serve in the salad as well. Yum!
Enjoy! Thank you Food Network!
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