Monday, June 12, 2017

Coconut Curry Butternut Squash Soup January Matthew and I did a Whole30. And that was several months ago. And I'm just now getting around to posting this soup.

It is so good and I made it several times that month. It's a great Whole30 lunch...or any kind of lunch. I adore curry powder...and coconut...but I don't love butternut squash. I think it's a texture thing. It gets mushy. But it's perfect in this soup because it's pureed! The flavors are delicious together.

Also, I use the bags of frozen chopped butternut squash. It makes the soup fast and so easy. This mama ain't got time to slaughter a whole butternut squash. I've done it before and it practically takes an ax chop into that thing. So the frozen variety works great.

Here's how I did it...

Coconut Curry Butternut Squash Soup

1 T coconut oil
1 onion, chopped
1 tsp salt
1 tsp pepper (cut back if you like it with less spice)
1 T curry powder
2 one-pound bags of frozen chopped butternut squash (no need to thaw it first)
1 quart chicken stock
1 can coconut milk (I use lite)

In a Dutch oven, heat the oil over medium-high heat. Saute the onion for 8-10 minutes until it starts to soften. Add the salt, pepper & curry and stir it around. Add the butternut squash and stock. Bring it to a boil and simmer for 20 minutes or so until the squash is tender. At this point, I use an immersion blender to make the soup smooth & creamy (but you could use a blender or food processor...just be careful not to overfill the food processor bowl). Add the coconut milk, heat through and taste for seasonings.

Thursday, June 8, 2017

Kale Salad

This salad is pretty delicious, I must say. The Panera salad with roasted beets was my inspiration...but I'm not about to roast beets in my kitchen, so this is the next best thing to that salad.

I'm also loving adding quinoa to my salads this year! It's a 2017 thing.

I've made this salad a ton but apparently taking a picture of it was too much for me, so no picture this time. Just imagine the beautiful colors and delicious flavors. That's the best I've got to offer.

So delicious! Oh, and you want to dress this salad several hours before you serve it...kale needs some time to relax and become less...chewy.

Kale Salad

Juice of 2 lemons
3 T honey
3 T extra-virgin olive oil
1 tsp salt
1/2 tsp pepper
1 bunch kale, stems removed & chopped finely
1/2 cup quinoa, cooked in 1 cup water until done
1 cup dried cranberries
15 oz. can mandarin oranges, drained
3/4 cup toasted sliced almonds
8 oz. goat cheese, crumbled

Whisk together the lemon juice, honey, olive oil, salt & pepper. Add the shredded kale and toss it to coat. Taste the kale - you may need to add a bit more honey as kale can be quite bitter. Adjust the seasonings and know that it will get better with time. You want to dress the salad several hours before eating it. Toss in the cooked quinoa and craisins and combine. On top of the salad, sprinkle the mandarin oranges and almonds and mix in just a little bit (not too much or the oranges will break up). Just before serving, sprinkle the crumbled goat cheese on top. Don't stir in the goat cheese or it will dissolve and make a mess.