Butternut Squash Soup

On a cold winter night, this creamy butternut squash & tomato soup is the perfect antidote. Tantalizing with flavors, this easy soup can be made with ingredients you have easily available. This healthy soup has notes of orange, allspice and cinnamon that leave you just wanting more. Alongside, a grilled cheese sandwich this easy soup can bring out the child in all of us.

Ingredients:

1 medium size butternut squash, cut in half and deseeded

1 28 oz. can whole tomatoes

1 orange, zested and juiced

1 large shallot, sliced

2 garlic cloves, sliced

2 cup of all natural chicken broth

1/3 cup of evaporated milk

1 tbsp. of light brown sugar

1 tbsp. of unsalted butter

1 tbsp. of extra virgin olive oil

2 tsp. cinnamon, ground

1/2 tsp. allspice

1/2 tsp. of kosher salt or to taste

ground black pepper, few twists

yields: 2 quarts

Directions:

Pre-heat oven to 400. Remove top of cleaned squash, and carefully cut in half lengthwise. Remove seeds.

Place cutside down on a foil lined sheet pan.  Place in oven for 35 minutes.

Heat large dutch-oven over medium heat.  When warm, add 1 tbsp. of olive oil and 1 tbsp. of butter.

Saute shallot and garlic for a few minutes.  Next, add 2 teaspoon of cinnamon, 1/2 teaspoon of allspice, 1/4 of nutmeg, 1 tbsp. of light brown sugar, orange zest, 1/2 teaspoon of salt, and a few twists of pepper.  Stir, and add 1/4 cup of OJ to deglaze.  

Add 2 cups of chicken broth and can of whole tomatoes. Crush tomatoes in the dutch oven with spatula.

Bring to a boil then turn down heat to simmer.  Keep a lid askew on pot.

When squash is done, let cool till easy to handle.  Scrape peel off and add squash to dutch oven in chunks, mashing as you add. Continue simmering for an additional 20 minutes.

Let cool for fifteen minutes.

Ladle soup in batches to a blender and puree.   Add a little bit of the evaporated milk to each batch.  Make sure to use all the milk.  Unite all the batches of the puree, and taste for seasoning.  

Serve with Cheese straws and a little shredded cheddar, or oyster crackers.

Note:  This soup freezes beautifully.  

  

Deliciously, simple!  Adorn with your favorite garnishes, and enjoy.

Sweet Potato Tomato Clam Chowder

Presence of one sweet potato, transforms an ordinary tomato clam chowder into a quintessential soup! Herbaceous and citrus notes come from the addition of fennel and lemon.  Creamy, from a quick puree and a touch of evaporated milk, creating a perfect foundation for briny clams.

Ingredients:

2 24-28 oz. can or box tomato, crushed or strained
2 8 oz bottles of all natural clam juice
2 6 oz cans chopped or minced, drained and rinsed
6-8 oz of fresh clams, if available or substitute an additional can like above

1 large sweet potato, peeled and diced into 1/2 inch cubes
2 carrots, peeled and diced into 1/4 inch cubes
2 stalks of celery, sliced crosswise, 1/4 inch
1 large red pepper, seeded and diced, 1/4 inch
1 large onion, preferably sweet, diced, 1/4 inch
1/2 fennel bulb, cored and diced, 1/4 inch with a few fronds
2 cloves of garlic, minced

3-4 fresh Bay leaves
1/2 cup of dry white wine
2 tbsp. of butter, unsalted
2 tbsp. of good olive oil
2 tbsp. of tomato paste
1 lemon, zested and juiced
2 tsp. of kosher salt
several grinds of black pepper
1 tbsp. Worchestershire
1/2 tsp. of fennel seed
1/4 tsp. of crushed red pepper or aleppo flakes

1/3 cup of evaporated milk

serving options:  shaved or grated Parmesan cheese, drizzle of really good olive oil and/or balsamic glaze



Yield: 3-4 quarts

Directions:

*Melt 2 tbsp. of butter and 2 tbsp. of olive oil in a large dutch oven over medium heat, add fennel seeds to toast.

*Add onion, red pepper, celery and carrots to dutch oven, stirring frequently.  Wait a few minutes, before adding the sweet potato and fennel.  Set a cover askew on the pot, and let cook for ten minutes.

*Deglaze with 1/2 cup of white wine.  Take cover off, increase heat to medium high reducing liquid to a few tbsp.

*Add 2 tbsp of tomato paste and minced garlic.  Stir, and wait a minute before adding tomatoes, two 8 oz. bottles of clam juice, 1/4 tsp. of red pepper flakes, zest and juice of a lemon, and 1 tbsp. of Worchestershire.  Add 2 tsp. of kosher salt, and 1/2 tsp. of ground black pepper.  Bring to a boil, and turn heat down to a simmer.  Stir and cook for 30 minutes.  Let cool for 10 minutes.

* Carefully remove 3-4 cups of the soup to a blender.  While holding top of blender, puree.  Return puree back to soup with the addition of 1/3 cup of evaporated milk, and prepared (rinsed & drained) clams.  Bring to a gentle boil, and simmer for five minutes.  Taste, and adjust seasonings.

Chopped fennel, with butter, garlic and aleppo flakes.

Toasting of the fennel seeds

All finished!

Wonderful creamy chowder filled with veggies and clams.

Perfect, for easy entertaining.

Butternut Squash Soup

It's that time of year for soul-warming Butternut Squash Soup.  Silky, smooth with hints of spice to temper the sweetness of the fall squash.  This recipe adds a little tomato to bring depth to the soup, without dominating.  The spices I have chosen will complement the warm flavors of the squash.  Acidity is added in the form of apples and lemon.  My final touch is evaporated milk, to fully round out the flavors.  I do hope this recipe will become a family favorite.  It's wonderful, to serve during the holidays.

Ingredients

2 small or 1 large butternut squash, cut in half crosswise & lengthwise, remove the seeds

4 cups of vegetable or chicken stock, preferably low-sodium

2 stalks of celery, sliced 1/8 inch thick

2-3 carrots sliced into 1/8 inch coins

1 onion, peeled and diced

2-3 cloves of garlic, peeled and minced

2 tbsp. of good quality tomato paste

3 tbsp. of light brown sugar
1 1/2 tbsp of unsalted butter
1 tbsp of good olive oil

1 tbsp. of apple cider vinegar

1 tsp. of lemon juice

1.5 cups of water, plus additional for pureeing

1/2 cup of evaporated milk 

for cheesecloth sack: a few bay leaves, thyme, star anise and cinnamon sticks

1/4 tsp. of allspice

1/4 tsp. of cayenne

salt & pepper, aggressively especially if using low-sodium stock

Serving suggestion:  Macy's Cheese Stix and shredded cheddar, balsamic drizzle & fresh chives

Directions:

Pre-heat oven to 400.  Roast squash, skin side up, for 40 minutes, till soft.

Saute the celery, carrots and onion with 1 1/2 tbsp of butter, 1 tbsp. of olive oil, 2 tsp. of kosher salt, 1/2 tsp. freshly ground black pepper, for five minutes.

Add your minced garlic with 2 tbsp of tomato paste. Stir for 30 seconds.

Add 4 cups of vegetable or chicken stock, 1 1/2 cups of water, 3 tbsp. of light brown sugar, 1 tbsp. of apple cider vinegar and 1 tsp. of lemon juice.  Stir and bring to a boil.  

Turn down heat to simmer.  Simmer, until squash is ready.

Cut a 5 x 7 square of cheesecloth.  Add spices on a diagonal, and tie up with kitchen twine.  It should look like a little satchel.  Drop into simmering liquid.  

Once squash has cooked and cooled for ten minutes.  Remove skin, and chunk squash into large pieces.  Place in simmering liquid.  Cook for an additional 10-15 min. Let soup cool for a bit.  Remove cheesecloth satchel.

Ladle soup into a blender or use an immersion blender.  Puree, while adding 1/2 cup of evaporated milk.  If soup, is too thick just add additional water.

Taste, and adjust seasonings.

Awaiting the oven

Vegetable Saute

Addition of Tomato Paste & garlic.

Cheesecloth with spices & herbs

Roasting away!

Roasted Squash

Cooling off for the big Puree

Butternut and Black Bean Turkey Chili

Butternut and Black Bean Turkey Chili

Tired of your same old chili recipes?  Butternut Squash "jumps in" to lend a subtle sweetness to offset the spices.  Black bean and corn bring this chili even further from the norm.  Simple, yet complex in flavors, this chili deserves a spot alongside your favorite chili recipe.

Ingredients

1 lb of ground Turkey

15 oz can of black beans, well rinsed

1 (24-28 oz) box or can of strained tomatoes

1 (24-28 oz) box or can of chopped tomatoes

1 Butternut squash, diced

1/2 cup of frozen or fresh corn

1 medium red onion, diced

2 celery stalks, diced

4 medium carrots, peeled and diced

3 cloves of garlic, minced
2 fresh bay leaves, if available, remove before serving

2 tbsp. of olive oil

1 tbsp. of tomato paste

2 tsp. of ground cumin

2.5 tsp. of ancho chili pepper, to taste

1 tsp. of ground coriander
1/8 tsp. of cayenne

1 tbsp of salt or to taste (salt will depend on salt content in tomatoes)/boxed tomatoes have very low 

     sodium levels.

To finish:

1 Tbsp. of Apple Cider vinegar

2 Tbsp. of Maple syrup

Recipe Notes:

Ancho chili pepper contains a sweet, smoky and raisin like quality, unique to other chili powders.  The heat level is relatively mild in strength.  Keep this in mind, if you're adding a stronger chili powder.  I like to serve this chili with a scoop of buttery rice and sweet potato tortilla chips.   I garnish the chili with shredded smoked mozzarella, Vermont cheddar, and scallions.

Directions:  

Brown Turkey, in a dutch oven over medium high heat with 1 tablespoon of olive oil.

While meat is browning, dice shallots, onion, celery and carrots.

Once meat is browned, remove the meat, and add 1 tablespoon of olive oil to the now empty pan.  Add all veggies, except butternut squash.  Now, dice up your squash while starting your sauté.

Next, add your squash to your veggie mix.

While your sauté is going on, measure out your spices, tomato paste and mince your garlic.

Now, add spices, tomato paste, bay leaves, if using, and garlic. Sauté, for a good ten minutes with the lid askew on top of your dutch oven.

Add strained tomatoes, chopped tomatoes, beans, corn and cooked ground turkey.

Bring to a boil, then reduce to a simmer.  Position the lid askew.  Simmer for an hour.  Then check to confirm that the butternut squash is fully cooked.

Next, add your 1-2 tbsp of apple cider vinegar, and two tbsp of maple syrup.  Taste to check if your chili needs more salt or chili powder.  If so, add, cook ten more minutes.  Taste again.

Moroccan Vegetable Stew

Moroccan Vegetable Stew

Wonderfully light, laden with fresh produce, heavy on flavor with subtle heat and a bright citrus note.  Easy, one dish, make ahead meal that can be a weeknight staple or worthy enough for a dinner party.  After the holidays, a light vegetarian meal can be very alluring.  Cumin and coriander and smoked paprika tantalize your palate with flavors that aren't in your everyday menu.  Keeping your culinary creations exciting, yet healthy.  

Chef Mourad Lahlou, who has two restaurants in San Francisco, creates menus based on Moroccan  and North African cuisine, using the best produce California has to offer.  He inspired me to come up with a Vegetable Stew using the Moroccan flavor profile with easy, accessible ingredients that can be interchanged for ease in cooking in the home.  The Wall Street Journal ran an article on on Jan 3 2015 showcasing his Vegetable Tagine.  He topped his off with a poached egg, that cooks right in the Tagine, vegetable stew.  Brilliant!

Now, by no means does one have to follow my recipe exactly.  This is only guideline.  Use what is accessible to you.  Taste as you go. Very important!  For company add a cheese course, olives and some wonderful bread.  For everyday, add a salad and cornbread.  Be creative.

Ingredients

3 tablespoons of olive oil

3 carrots, diced

2 celery, diced

2 mixed color peppers

1/4 pound of green beans, cut in one inch pieces

1 red onion, diced

3 yukon gold potatoes, diced in one inch pieces

2 turnips, diced in three quarter to one inch pieces

28 oz can of Tomatoes, diced with puree

1 orange, zested and juice reserved

2 teaspoons of smoked paprika

1.5 teaspoon of coriander

1.5 teaspoon of cumin

4 tablespoons of tomato paste or 2 Tbsp. if paste is concentrated

3 teaspoons of brown sugar, light or dark

1.5 teaspoons of salt, more to taste

1/2 teaspoon of aleppo pepper or 3/4 teaspoon of red pepper flakes

and. . . 4 eggs

Serves:  4 

~ ~ ~

Dice your carrots, celery, red onion and mixed peppers.  Warm large dutch-oven over medium heat.  Add 3 tablespoons of olive oil.  When warm add carrots, celery, red onion, and mixed peppers, stirring from time to time.  Now, while that's sautéing, dice your potatoes and turnips and add to mixture in pot.

Measure out your spices, and zest and juice your orange.  Add your spices, salt, sugar, tomato paste to veggies, and stir constantly for one minute to prevent burning.  Now, deglaze with your juice.  Add your tomatoes and string beans.  Bring to a boil.  Simmer with lid on for one hour. Check to make sure all your vegetables are nice and tender.  Taste for seasonings and adjust.  If not serving, right away let cool down.  Then refrigerate when just warm, not piping hot.

When ready to serve, bring to a steady simmer.  Crack an egg into a cup, and make an indentation in the stew for the egg.  Repeat three times with each egg.  Cover and simmer till eggs are lightly poached about four to five minutes.  Sprinkle with smoked paprika.

Serving Suggestions:  Shredded Smoked Cheddar/Corn Bread