Month: December 2014

Roasted Butternut Squash Soup

Bowl of Butternut Squash Soup

Ingredients

  • 3 whole medium butternut squash
  • 4 tablespoons butter
  • 1 medium Granny Smith apple (about 8 ounces)
  • 1/2 medium sweet onion
  • 8 fresh sage leaves
  • 2 1/2 cups low-sodium chicken broth
  • 2 1/2 cups water
  • 1 1/2 teaspoons kosher salt, plus more as needed
  • 1/4 teaspoon freshly ground black pepper, plus more as needed
  • 1 cup Heavy Cream

Directions

Heat the oven to 425°F and arrange a rack in the middle.

Cut the squash in half lengthwise and use a spoon to scrape all the seeds out.

Line a baking sheet with aluminum foil. Place the squash pieces cut-side up on the baking sheet. Melt 2 tablespoon of the butter and brush all of it over the tops and insides of the squash halves. Season generously with salt and pepper. Roast until knife tender, about 50 minutes to 1 hour.

Meanwhile, peel, core, and cut the apple into medium dice. Cut the onion into medium dice. Melt the remaining 2 tablespoons of butter in a large saucepan over medium heat. Add the apple, onion, and sage leaves, season with salt and pepper, and cook, stirring occasionally, until softened, about 20 minutes. Remove the pan from the heat and set aside.

When the squash is ready, set the baking sheet on a wire rack until the squash is cool enough to handle. Using a large spoon, scoop the flesh into a heavy bottom sauce pot and add the sautéed apples and onions; discard the squash skins.

Add the broth, water, and measured salt and pepper, stir to combine, and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally and breaking up any large pieces of squash, until the flavors meld, about 15 to 20 minutes. Remove the pan from the heat and stir in the cream.

Using a stick (immersion) blender, purée the soup until smooth and creamy. Taste and season with salt and pepper if needed.

Nutritional Information

  • Yield = 24 Cups
  • Serving Size = 1 Cup
  • Calories 60.7
  • Fat3.7 g
  • Sodium 76.5 mg
  • Carbohydrates 5.4 g
  • Fiber .8 g
  • Sugar 1.7 g
  • Protein 0.7 g

Beef Curry with Potatoes

Beef Curry with Potatoes

Ingredients:
•    5 tbsps. olive oil
•    1 large yellow onion, chopped
•    6 cloves garlic, minced
•    5 green chili peppers, finely sliced
•    1 tsp ginger paste
•    3 whole cardamom seeds
•    2 whole cloves
•    2 cinnamon sticks or 1 tbsp. powdered cinnamon
•    1 tsp. ground cumin
•    1 tsp. ground coriander
•    1 tsp. ground turmeric
•    1 tsp. garlic powder
•    1/4 tsp. cayenne pepper or more fort hotter
•    2 pounds of red potatoes cut in 3 ¼ inch chunks
•    4 cups of beef stock or broth
•    Salt and pepper to taste
•    2 pounds stew meat

Directions:
Heat 2 tablespoons of olive oil over medium-high heat in the thick bottomed pan. Once oil is up to temperature, brown the meat on all sides and then set it aside.

Add 2 tablespoons of olive oil and let it get hot. Add onion and simmer until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low and continue cooking until the onion is caramelized, 15 to 20 minutes more.

Add minced garlic, green chilis, ginger paste, cardamom seeds, cloves, and cinnamon sticks. Cook until the garlic begins to brown, 3 to 5 more minutes.
Add cumin, coriander, turmeric, garlic powder, cayenne pepper, and 2 cups of broth into the onion mixture. Simmer until most of the broth has evaporated and the mixture has thickened.
Stir in stew meat until coated with spice mixture and simmer covered over medium-low heat, stirring occasionally, until the beef is cooked through and tender, about two hours.

After 1 ½ hours, add the potatoes to the pot, add the remaining 2 cups of broth. Stir well to coat the potatoes with the spice mixture. Cover the pot and continue cooking for 30 more minutes.
Check the potatoes for doneness, then stir one final time to help thicken the broth. Serve hot.