Butternut Squash Apple Curry Soup

I gotta say I might like this soup better than my other Butternut Squash Soup recipe.  It's milder and velvety smooth if you use your immersion blender.   

1 T. coconut oil

1 c. onion, chopped (1 small onion, I used a sweet onion)

1 T. garlic minced (3-4 large cloves)

1 T. ginger, minced or grated (about a thumb sized piece)

1/2 t. salt

1/2 t. pepper

1 granny smith apple, skin on and chopped

1 decent sized carrot, peeled and chopped

5-6 c. butternut squash, peeled and cut into 1-inch or so chunks (1 small to medium sized)

1 T. yellow curry powder

1/2 t. cumin

1/2 t. cinnamon

1/4 t. nutmeg

1/4 t. cayenne (go shy on this)

3 c. vegetable stock

1 15-oz can full fat coconut milk

Heat the coconut oil in a soup pot over medium heat.  Add the onion, stir frequently, about 5 minutes until translucent.

Add the garlic, ginger, salt and pepper and stir.

Add the apple, carrot, and butternut squash.  Stir and cook about 3-5 minutes until the apples start to soften.

Add the curry powder, cumin, cinnamon, nutmeg, and cayenne until the veggies are well coated and the kitchen smells good.

Add the vegetable stock and bring it to a boil.  Then reduce to a simmer until the squash is tender (20-30 minutes)

Remove from heat and blend into a creamy puree.  

Stir in the coconut milk.

Enjoy.

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c = cup

T = Tablespoon

t = teaspoon

Orange Roughy Fish

 I haven't cooked Orange Roughy in recent memory, but it was at the grocery store and wild caught, so gave it a go.  So glad!  This turned out really flavorful for a mild fish.  

I served it with green beans sautéed in bacon grease (!) with chopped garlic, salt and cracked red pepper at the end.

Orange Roughy Fish

Orange Roughy

Olive oil spray

Butter

Paprika

Garlic salt

Lemon Pepper seasoning

1 clove garlic, thinly sliced

Pat the fish dry and put on parchment paper sprayed with olive oil on a baking sheet.  

Brush with melted butter and season with the paprika, garlic salt, and lemon pepper.  Distribute the sliced garlic on top.

Bake for 12-15 minutes at 375 degrees or until 145 degrees in center.

Cilantro Lime Chicken Thighs

I got some chicken thighs for a great deal and was looking for recipes that looked good and found this one on Modern Proper.  This is company-worthy, people.  Trevor, if you ever look at this, you would like it.

The original recipe said to cook these on the stovetop but a lot of reviews said they burned.  We grilled these and they were awesome--juicy and flavorful.  Other comments said they baked them with good results.  I'm going with either of those methods!

Cilantro Lime Chicken Thighs

1/3 c. EVOO

6 cloves garlic, minced

1 T. honey

Zest of 2 limes

Juice of 2 limes

1/4 c. chopped fresh cilantro

2 T. chili powder

1 t. kosher salt

1/2 t. freshly cracked pepper

3 lbs. or so boneless, skinless chicken thighs

Mix all ingredients except for the chicken thighs in a bowl for a marinade.

Marinate the chicken for at least a few hours.

Grill or bake at 350 until 165 degrees inside.

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T = tablespoon

t = teaspoon

lb = pound

c = cup

Coconut Oil Chocolate Bars

 I heard a podcast today that talked about the benefits of coconut oil and brain health, so I gave this a try.  Because....chocolate

Coconut Oil Chocolate Bars

2/3 c. unrefined coconut oil

2/3 c. cocoa powder

1/3 c. + 1 T. honey or maple syrup

1/2 t. vanilla

pinch of kosher salt

Melt the coconut oil over low heat.  Once melted, add all the other ingredients and stir.

Pour it in a small cookie sheet or low sided dish lined with parchment.  I used a cookie sheet that was about 6x10.

Set in the fridge for a few hours to set.  Once set, cut into squares or bars.

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c = cup

t = teaspoon

T = tablespoon

Italian Sausage Bolognese

 This is a variation of a recipe I saw online and on an Ina Garten show from Emily Blunt.  Super satisfying.

Italian Sausage Bolognese

2 T. butter

2 T. olive oil

1 medium onion, finely chopped

2 large carrots diced small

3 stalks celery diced small

3 cloves garlic, minced

3/4 lb. mild sausage 

3/4 lb. hot sausage

1 c. dry white wine

6 oz. can tomato paste

1 c. whole milk

2 bay leaves

1 parmesan rind, if you have it 

1 lb. rigatoni, or other pasta of your choice

1/2 c grated parm for serving

Heat butter and oil in a shallow heavy bottomed skillet (like Le Creuset) and sauté onions until translucent and soft, about 2 minutes.

Add celery and carrots to the skillet and cook down a bit.  Add the garlic.

Then add the sausage to cook, stirring until starting to brown, about 5 minutes.  Deglaze the pan with the wine and reduce slightly.  Add the tomato paste, milk, bay leaves and parm rind and simmer down for a bit.  

Add salt and ground pepper to taste.

It should not be too liquidy!

Put the lid on and put in a 300 degree oven for 45 minutes.  Give a quick stir half way.   Remove the bay leaves and parm rind.

Cook pasta according to package directions, drain it, saving 1 c. or so of pasta water.

Pour the past back in the pot and add the reserve water and an extra 1 T. butter and grated parm.  Add all this to the sauce and stir to coat the pasta.

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c = cup

oz = ounce

lb = pound

Peanut Butter Energy Balls

This Eating Well recipe is the perfect snack to take away those hunger pangs when it's not time for a meal yet.  Just mix and enjoy!  I put 1/2 in the fridge and 1/2 in the freezer for later.

Peanut Butter Energy Balls

2 c. rolled oats (I put mine in the blender and pulsed a few times to break them down a bit)

1 c. natural peanut butter (or other nut butter) I often just use regular PB.  The point with natural is that it doesn't usually contain sugar

1/2 c. honey

1/4 c. unsweetened coconut

1/4 c. mini chocolate chips

Mix all together and roll into balls.

Indian Butter Chicken in the Slow Cooker

I found this recipe in one of the bonus freebies from a magazine subscription (maybe BHG?).  It was really good and the house definitely smelled like Indian food!  Honestly, I am not sure of the point of browning the chicken is because it all falls apart in the crock pot anyway.  I might skip that next time and see how it turns out.

Indian Butter Chicken

6 T. butter, divided

1 3/4 lbs. skinless, boneless chicken thighs

1 T. grated fresh ginger

1 T. garam masala

3 cloves garlic, minced

t t. ground cumin

1/2 t. salt

1/2 t. ground turmeric

1/4 t. cayenne pepper

1 14.5-oz can diced tomatoes, undrained

1 c. chopped onion

1/2 c. heavy cream

In a large skillet heat 3 T. butter over medium heat.  Add chicken and cook 4 minutes until lightly browned, turning once.  Transfer chicken to the slow cooker.  

Add ginger, garam masala, garlic, cumin, turmeric, salt, and cayenne pepper.  Toss to coat.  Stir in tomatoes and onion.  Cover and cook on low 6 hours or 3 on high.

Stir in the cream and remaining butter.

Garnish with cilantro, if desired. 

Serving suggestion: Serve over rice and with a side of naan bread.