Apple Butternut Squash Soup

Apple Butternut Squash SoupThis vegetarian soup is so delicious!  I love that it’s made with mostly all veggies and apples and is so satisfying!  This soup is low in calories because there is no cream, making it a good option for those who cannot have dairy.

Recipe

2 tablespoons butter

2 tablespoons olive oil

4 cups chopped onions (2-3 large)

2 tablespoons curry powder

5 cups chopped butternut squash (about 2 large)

4 large apples peeled, cored and quartered

water

2 cups apple juice or cider

Salt and Pepper to taste

In a large dutch oven melt the butter and olive oil together on medium high heat.  Add the chopped onions and curry.  Turn the heat down to medium low, cooking the onions for 15-20 until softened.  Add the squash, apples, 2 cups water and 1 teaspoon sea salt and 1/2 teaspoon ground pepper.   Cook for 35-40 minutes until softened.  Puree with an immersion blender or use a regular blender to mix well.  Add the apple juice and more salt to taste.  Serve with Rosemary Rustic Loaf

Pear, Feta and Pecan Green Salad

Pear, Feta and Pecan SaladThis salad is perfect for a full lunch or side for dinner.  The saltiness of the feta and sweetness of the pears compliment each other well and then there is the crunch of the pecans to pull it all together!  This is a lovely fall salad!

Recipe

1/2 lb. organic spring mix

2-3 large ripe pears cored and sliced

7 oz. package crumbled feta

1 cucumber chopped

1/2 cup chopped pecans

olive oil and balsamic vinegaras a dressing

Mix all ingredients together and eat immediately once the dressing is poured over the greens.

Crock-Pot Tomatillo Chicken Tacos

Crockpot Tomatillo Chicken TacosThis recipe so easy and so good!  This is a great one to use of you are entertaining guests and don’t have a whole lot of time to slave over the stove!

Recipe

1 cup jarred tomatillo salsa

2 poblano chiles, stemmed, seeded and chopped

1/4 teaspoon dried oregano

salt and pepper

3 pounds bone skinless chicken breasts

1/4 cup fresh chopped cilantro

2 tbsp. fresh lime juice

12-18 (6-inch) flour or corn tortillas, warmed

Combine salsa, chilies, oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper in crock-pot.  Nestle chicken into sauce.  Cover and cook until chicken is tender, about 4-5 hours.  Shred chicken and add cilantro and lime juice.  Check seasonings and serve with lettuce, tomatoes, avocado, sour cream and cheddar cheese if you like!

Red Lentil Stew

Red Lentil StewThis creamy and delicious  vegan dish will leave you feeling great and very satisfied!  I love that I can throw it all into the crock-pot and have dinner ready when we want it.  Be sure to use red lentils as it gives this dish a very different texture and do not substitute with light coconut milk.

Recipe

2 onions, finely chopped

6 garlic cloves, crushed and minced

2 tbsp. olive oil

1 tbsp. minced fresh ginger

1/2 tsp. ground coriander

1/2 tsp. ground cumin

1/2 tsp. cinnamon

1/2 tsp. tumeric

1/8 tsp. ground cardamon

1/8 tsp. red pepper flakes

4 cups water

1 (15-oz.) can coconut milk

2 1/4 cups red lentils (about 1 pound), rinsed

6 carrots, peeled and chopped

4-6 plum tomatoes, cored and chopped

1 cup frozen peas

salt and pepper

1/4 cup fresh cilantro, chopped

 

In a large skillet saute the onions, garlic and oil on medium heat until softened.  Add the spices and mix well.  Pour into the crock-pot and add the water, lentils, coconut milk and carrots.  Cook on low for 6-8 hours or on high for 3-5 hours.  During the last 10 minutes of cooking add the tomatoes, peas, cilantro and salt and pepper to taste.  Serve with Homemade French Bread

Homemade French Bread

Homemade French BreadThis recipe is from my mother’s kitchen.  I love the soft chewy inside and crusty outside of this bread!  It’s a perfect companion for many meals including soups and Italian dishes.  Sometimes I like to replace one or two cups of all-purpose flour for a cup(s) of barley flour, giving it a lighter texture and flavor.  You can make it anyway you want, but I recommend at least using half the amount of flour called for as all-purpose flour for rising purposes.

Recipe

makes 2 loaves

2 1/2 cups warm water

1 tbsp. active yeast

2 tbsp. olive oil

2 tbsp. sugar

1 tbsp. sea salt

6 cups flour

In an electric bowl fitted with a paddle attachment mix together the water, yeast, oil, sugar and salt.  Allow yeast to dissolve.  Add 2 cups flour and mix together.  Switch to a bread dough hook and add the remaining flour.  Let rest for 10 minutes.  Stir down and repeat 4 more times.  This process of rising and stirring builds gluten and gives the bread great texture!  Divide dough into two equal parts and roll out onto an oiled surface into 9×12 rectangular shapes.  Roll into a log, pinching the edge and sides down to seal.  Let rise until doubled.  Just before baking cut slits into the top of each loaf and brush with melted butter.  Bake at 400 degrees for 20-25 minutes.  Let cool slightly and serve.