burrata and pesca ‘peach’ salad

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My mom passed this scrumptious recipe on to me after attending a cooking class last weekend. She filled my inbox with a stream of images from the yummy dishes they were sampling and raved about this particular recipe so I couldn’t resist making it for myself.

As usual, my mom was right. The Burrata and Pesca is a blissful combination of “light and fresh,” ideal for the blazing hot days of August. Served on a simple white platter, all I can think of is “summer on a plate,” with the vibrant color, drizzles of flavor and variety of tastes. I loved the salad so much, I made it twice this week and it’s already on the menu for the weekend. Enjoy!

Ingredients
1 round of Burrata cheese (sliced)
2 fresh yellow peaches
1-2 Tb toasted Hazelnuts
1-2 Tb balsamic reduction (see easy recipe below)
4 cups wild arugula
2 Tb olive oil (1/2 to marinate the peaches and 1/2 to drizzle over the Burrata)
Black pepper and salt to taste
3 Tb lemon olive oil (2 Tb olive oil and 1 Tb fresh lemon juice combined)

Balsamic reduction, olive oil, and fresh lemon juice swirl together in a perfect touch of flavor

Balsamic reduction, olive oil, and fresh lemon juice layer in a perfect pattern of flavor

 

Directions
Cut the yellow peaches into wedges and marinate with olive oil and a pinch of salt and pepper. In a flat griddle or non-stick saute pan, sear the peaches for a few minutes or until golden brown.

Place the peaches in a metal bowl and add the lemon olive oil and arugula and mix together gently. Add salt and pepper to taste.

Spoon the salad on a nice platter, making sure to display the peaches. Place the Burrata across the top of the salad. Drizzle with the remaining olive oil and the balsamic reduction. Top with the toasted hazelnuts.

Toasted hazelnuts lend a subtle rich nuttiness to the light and fresh flavors

Toasted hazelnuts lend a subtle rich nuttiness to the light and fresh taste

Easy Balsamic Reduction
Combine 1 cup Balsamic vinegar and 1 Tb sugar in a small saucepan and bring to a boil.

Reduce heat to low and simmer for 20 to 30 minutes, stirring occasionally. The liquid will reduce by about half.

Remove saucepan from heat and sauce will thicken as it cools.

What do you do with the extra balsamic glaze? Whatever you want! Drizzle on vanilla bean ice cream, on fresh heirloom tomatoes, on salads, on fresh fruit; especially strawberries or as a finishing glaze on chicken, steak and seafood.

The presentation couldn't be more appealing - summer on a plate

The presentation couldn’t be more appealing – SUMMER ON A PLATE

Recipe compliments of Canaletto Restaurant, Newport Beach, CA.

slow cooker chicken curry

Delicious combination of flavors from hours of slow cooking

“It’s a delectable combination of flavors from hours of slow cooking”

Mid-week is here again and this is the perfect quick recipe for a crazy week and an unusually chilly day here in Southern California. The prep time is nothing (10 to 15 minutes) and it will be so relaxing to pull in from an afternoon of carpooling and smell the scent of this yumminess wafting through the house. My husband seems really doubtful about the “yum” factor of this meal as he’s not a big fan of curry (guess I missed that memo; it’s only been 21 years). However, the curry powder is far from overpowering and simply enhances the overall flavor of the dish.

The original recipe, which I stumbled upon, came from the luscious food blog The Lemon Bowl. I changed my version up just a bit but the sauce base is essentially the same and works well in lending creaminess to the dish while accommodating your own “food edits,” such as adding different veggies, substituting shrimp or tofu in place of the chicken or adding it alongside the chicken for extra protein, flavor and creativity.

Ingredients
1 package organic boneless, skinless chicken breast (equals about 1.5 to 1.7 pounds)
1 onion thinly sliced (my mandolin made this a tear-free one minute process)
1, 15 ounce can of chickpeas, drained and rinsed
1 package pre-cut sweet potatoes (I cut the sweet potatoes into smaller pieces but they were already peeled which made my prep fast)
1 1/2 cups cauliflower florets, broken into small pieces
1 cup broccoli florets, broken into small pieces
1 can Dole crushed pineapple
3/4 cup light Coconut milk
3/4 cup Swanson’s chicken stock
1, 15 ounce can tomato sauce
2 Tb melted butter
2 Tb curry powder
1/2 tsp Red Curry Paste (if you like spice-optional)
1 cup of green peas, frozen
1 tsp salt
Juice of 1 lemon
Optional toppings: crushed peanuts, bean sprouts, parsley, toasted coconut or crispy chow mein sticks

A bowl of healthy and delicious comfort

A bowl of healthy and delicious comfort

Directions
1. In the bottom of your crock pot combine the coconut milk, chicken stock, tomato sauce, melted butter, curry powder, curry paste and salt. Stir until thoroughly combined.
2. Add the chicken breasts, onion, chickpeas, sweet potatoes, cauliflower florets and broccoli florets.
3. Gently mix ingredients together so everything is fully coated with the sauce.
4. Cover and cook on high for 4 hours or low for 8 hours.
5. Once finished cooking, remove chicken breasts to cutting board and shred or cut into bite-sized pieces. Return to curry mixture and stir.
6. Add peas and lemon juice and stir. Let sit for 5 to 10 more minutes.
7. Add the Dole crushed pineapple to a small sauce pan and warm over high for 5 minutes.
8. Add cooked white rice to the bottom of each individual serving bowl.
9. Add a small layer of the cooked pineapple (optional).
10. Spoon chicken curry mixture on top.
11. Sprinkle with crushed peanuts, bean sprouts, parsley, toasted coconut or crispy chow mein sticks.

*This flexible recipe can be made with tofu and veggies for a vegetarian option. If you’re not a fan of white rice, serve the curry mixture over quinoa, gluten free noodles or completely on its own if you are watching your carb intake.

sweet potato soufflé

IMG_6060I asked a few of my best friends for their favorite family Thanksgiving recipe. My friend Lisa, always supportive of everything her friends do, sent me this recipe from her husband’s southern Georgia family. I made the dish (fluffy sweetness and savory scrumptiousness all in one bite), took pictures and sat down to write about it. It took me back to how Lisa and I became friends.

It was my first day of second grade at a new school. I was sporting a Dorothy Hamill pixie cut and wearing a light blue puffy jacket from JCPenney (my sister and I had matching ones). I was assigned to a square table of four with Lisa sitting next to me. She showed me where the drinking fountain was and we have been friends ever since. We survived the many adventures of grade school and then, all girls Catholic high school. We have shared the stages of life that only lifelong friendships can – homecoming dances, football games, big 80s style hair, cramming for exams, parties, sneaking out, graduation, college, concerts, careers, trips, marriage, babies, birthdays, book clubs, cooking clubs, illness, death and everything in between.

Friends since age seven... All the beautiful (and not so beautiful stages)...

Friends since age seven… All the beautiful (and not so beautiful stages)…

Friendships are like good recipes. They bring comfort, fulfillment, love and deliciousness to your life every day. This recipe is as good as the girl it came from (thanks, Lis!). Lisa adjusts the recipe for her son’s food allergies so you can also enjoy the same yumminess in a Gluten free and Dairy free version.

Ingredients
3 cups sweet potatoes, baked and mashed (approximately two large sweet potatoes)
1 cup sugar
2 large eggs
1 cup evaporated milk
1 stick butter, softened
1 1/2 tsp vanilla extract

Crumbled topping of pecans, brown sugar, flour and butter

Crumbled topping of pecans, brown sugar, flour and butter


Topping
1 cup chopped pecans
1/2 cup flour
1 cup brown sugar
1 stick butter, melted

*For a Gluten Free and Dairy Free version use the following:
Non-dairy butter (Earth Balance)
Gluten Free flour
Vanilla Almond milk (in place of the evaporated milk)

Directions
Preheat oven to 350 degrees. Mix together sweet potatoes, sugar, eggs, evaporated milk, butter and vanilla until well blended. Pour into a buttered casserole dish. Mix the pecans, flour, brown sugar and melted butter and sprinkle over the entire top of the sweet potato mixture. Bake for 30 to 35 minutes.

Golden brown and cripsy crust just out of the oven

Golden brown and cripsy crust just out of the oven

You can make the Sweet Potato Souffle a day ahead. Cover tightly and refrigerate. To serve, simply bring it to room temperature and bake. The souffle also makes for great leftovers.

Use a large sweet potato and leaf-shaped cookie cutter top embellish soufflé on your Thanksgiving table

Use a large sweet potato and leaf-shaped cookie cutter to embellish soufflé on your Thanksgiving table with “Sweet Potato Leaves”

tamale making party

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What better way to celebrate Cinco De Mayo than with a group of friends making tamales. A few girlfriends and I embarked on this tradition four years ago. Originally, December seemed like a good time for this endeavor so we could serve tamales during the holidays. We picked a day right before the Winter recess when all of our kids would still be in school. A memorable day was spent side-by-side, filling, wrapping and steaming our bundles of deliciousness. We each went home with overflowing trays of tamales (they freeze very well).

Ready to Steam Away.

READY TO BE FILLED WITH STEAMING TAMALES

Despite our efforts, the “holiday” tamale making party fell by the wayside until we determinedly resurrected it this year. Acknowledging that the holidays were NOT an ideal time for this endeavor, we decided to plan it for “ski week” in February when schedules and obligations calmed a bit. We had a relaxing and chatter-filled day, with tamales steaming in every kind of stock pot we could find. And we each commented that the process was so easy, we didn’t know why we waited so long to do it again.

Like anything in life, the experience is what you make of it. You don’t have to follow any steadfast rules about what goes in the tamales. There are the traditonal favorites but you can be as creative as you like. There were three of us so we each brought a filling. I made a spicy shredded beef in the slow cooker. Another friend made a chicken and chile version she found online and our third friend made a vegetarian version with roasted peppers, roasted corn and black beans. The key is to ensure your fillings have enough liquid so the tamales don’t dry out after steaming. Every version was delicious and made with love, creativity and friendship.

USE PREPARED MASA WHICH IS READY TO GO

USE PREPARED MASA WHICH IS READY TO GO AND GLUTEN FREE!

You never need a reason to celebrate friendship or good food but Cinco De Mayo seems as good a time as any.

Basic Ingredients
10 pounds of “prepared” Masa. You can purchase this at most Mexican restaurants that make tamales. Be sure to ask for it “prepared” or you will get a bag of flour like substance.
3 pounds of cooked spicy shredded beef (click here for easy slow cooker recipe)
3 pounds of cooked chicken and chili (click here for easy slow cooker recipe)
1 to 2 pounds of vegetarian mixture
2 to 3 bags of tamale husks (purchase at any Mexican market, Smart & Final or Mexican restaurant)
3 to 4 large stock pots with steamers
Aluminum trays
Tongs

EVERYONE GETS A JOB - ASSEMBLY LINE STYLE

EVERYONE GETS A JOB – ASSEMBLY LINE STYLE

Basic Directions
Prep and make your filling the day before, especially the shreeded beef which cooks for 8 to 10 hours in the slow cooker. Soak corn husks in warm water the night before.

On tamale making day, create an assembly line and have each friend responsible for a step in the process. Make sure you remove the tamale husks from water and pat them dry with a paper towel (they will still be slightly damp).

Lay the tamale husk flat (it will naturally fold up a little bit). Spread about one cup of the prepared Masa on the tamale husk. Use a spatula or large spoon to spread the Masa about 3/4 up the tamale husk. Place a large serving spoon size of your prepared filling on the Masa. Fold the tamale up from the bottom first, and then roll each side in so you have a nice little pouch. Tie the top of the tamale with strings pulled from some of the tamale husks (the texture is similar to a thick raffia ribbon).

Lay each uncooked tamale on a cutting board or tray and pile them up. When you have 15 to 20, line the inside of your stock pot with the tamales. Make sure they are standing straight up with the ties at the top. You want to pack them in the stock pot.

ALL TIED UP AND READY TO BE STEAMED

ALL TIED UP AND READY TO BE STEAMED

Make sure the tamales are standing on a steamer and that you have enough water in the bottom of the pot. Steam on high heat for 90 minutes (YES – 90 MINUTES). This is why we like to have bunches of tamales ready to be steamed. If you can have 3 to 4 stock pots ready to go, you can steam 45 to 60 tamales at the same time.

Once the tamales are finished steaming, remove from heat, place in the aluminum trays (be sure to mark the different types of tamales – beef, chicken, veg) and allow to cool for about 15 minutes. When you are ready to eat, unwrap the tamale from the tamale husk and dig in!!!

STAND TAMALES UP AND PACK THEM IN. STEAM FOR 90 MINUTES

STAND TAMALES UP AND PACK THEM IN – STEAM FOR 90 MINUTES

When you are ready to divide them up, we find that large freezer type Ziplock bags work best. The tamales will keep in your refrigerator for about a week or you can freeze them. To re-heat, simply microwave them for a few minutes or re-steam for about 10 to 15 minutes until warmed through.

TAKE YOUR PICK...

TAKE YOUR PICK…

Tamales really are easy to make. Even if you have a few that don’t turn out or make a mistake, you will get the hang of it and feel like a pro by the end of the day. I can’t wait for next year – we all have some new and fun ideas for the fillings. Happy Cinco de Mayo!

EVERYONE GOES HOME WITH TAMALES

EVERYONE GOES HOME WITH TAMALES

ancho chile dusted shrimp cobb salad

IMG_9062Ingredients

Marinade
1/4 tsp Ancho Chili Pepper (kick up the spice by adding 1/8 tsp more)
1/2 tsp Cumin
1 Tb Italian Parsley, chopped
3 Tb Olive Oil, divided
2 Tb Butter, melted and slightly cooled

Salad Ingredients
8 large, tail-on raw shrimp
5 pieces cooked bacon
2 hard-boiled eggs, chopped
1 avocado, diced
6-7 teardrop tomatoes, cut in half
1, 15 ounce can Garbanzo beans, rinsed and drained
Crumbled Blue cheese
1 bunch of fresh Romaine lettuce, roughly chopped
salt and freshly ground pepper to taste

Accompaniments
1 jar Trader Joe’s Corn & Chile Tomato-less Salsa
Tortilla chips
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Directions
Whisk together all marinade ingredients in a bowl, making sure melted butter isn’t too warm. Use 2 Tb Olive oil in the marinade and set 1 Tb Olive oil aside for your grill pan.

Add 1 Tb Olive oil to grill pan and heat over medium high. While oil is heating, add shrimp to whisked marinade in bowl. As soon as Olive oil in grill pan is hot, add shrimp. Grill for 2 minutes on each side (4 minutes total). Once shrimp are grilled through, remove from heat and add to a clean bowl while you assemble the rest of the salad.
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Layer from the bottom up using the chopped romaine. Add bacon, egg, avocado, tomatoes, garbanzo beans and Blue cheese. Drizzle with a dressing of your choice (I prefer a light vinaigrette) and top with four shrimp.

This recipe makes two large servings.

 

chicken parmesan meatballs

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As I sit down to write this post, I reflect on my resolutions from a week ago and realize that I’ve failed. I had hoped to tell you that I was fitting back into my skinny jeans and was considering some swimsuit shopping, but I have to confess, none of this is true. My Christmas tree came down and all signs of the holidays disappeared, but my family’s social schedule stayed at full speed which unfortunately, involved lots of eating. On January 1st, didn’t I swear I  was never eating again?  So, starting today, I’ve decided it’s time for some changes.  I’m saying goodbye to bread, cookies and cake, and……maybe even rice (boo hoo)! It seems that when I cut out carbs, the weight has a better chance of coming off.

I’m sharing a great recipe that I found from another awesome blogger, Peace Love Low Carb. It is a terrific recipe for those watching their carbohydrate intake or for someone like my daughter who is a Type 1 diabetic. I sometimes make these bite-sized meatballs, freeze and serve at impromptu gatherings.

So, I have one low carb day behind me….woo hoo! Wish me luck because being a food blogger makes this goal extremely difficult. Now, off to make some low-carb egg dishes. Keep your eyes out for some eggstraordinary egg recipes in the near future.

Ingredients
1 lb. ground chicken ( I have also used ground turkey)
1- jar marinara sauce, divided ( I use Dell’Amore)
1/4 cup Parmesan, grated
3 Tbs Italian flat leaf parsley, chopped
1 Tbs garlic, minced
1/2 tsp Italian seasoning
1/2 tsp onion powder
1/2 tsp garlic salt
1/4 tsp black pepper
3 oz. Mozzarella cheese, grated
Directions
Preheat oven to 350°
In a large bowl, combine ground chicken, 3 Tbs marinara sauce, Parmesan cheese, parsley, garlic, Italian seasoning, onion powder, garlic salt, and black pepper.
Form chicken mixture into 12 equal meatballs.  Bake for 25 minutes, on middle rack in an 8 x 11 baking dish.
Remove from oven, spoon marinara sauce over top and around each meatball and top with Mozzarella cheese.
Put meatballs on top rack under the broiler until cheese melts. 4 servings.
lowcarbpyramid1.IG

 

honey soy grilled salmon

Honey Glazed SalmonWith the holiday season in full swing and the selection of sweets at their peak, this is the perfect weekday meal to re-boot your healthy taste buds.

Honey and soy together have to be the perfect pair. Add in lime and fresh ginger and the flavors are elevated that much more. My kids love this salmon preparation and usually gobble it up before I can sit down with my dinner plate.

This recipe is also versatile because it delivers a grilled flavor without ever stepping outside to your grill (a benefit in the chilly winter months). If you are short on time, you can skip the herbs and simply baste the salmon with the yummy marinade and your prep time is even quicker.

Ingredients
1/2 cup packed cilantro leaves
2 scallions
2 tsp vegetable oil
1 tsp freshly grated ginger
Kosher salt and freshly ground pepper
4 center cut skin-on wild salmon filets
2 tsp fresh lime juice
2 tsp low-sodium soy sauce
2 tsp honey
Garnish: lime (optional)

Directions
Finely chop the cilantro and scallion and mix in the oil and ginger. Season with salt and pepper.

Place salmon on foil-lined baking sheet. With the skin side down, cut two, 3-inch long slits lengthwise through the salmon going about halfway into the salmon meat. Evenly stuff the slits with the herb mixture and season the top of the fish with salt and pepper.

Turn your oven to broil and position the oven rack about 4 to 5 inches below the heat source.

Stir together the lime juice, soy and honey until smooth. Baste the salmon with marinade and put in the oven to broil. Broil salmon, basting about 3 times (every 2 minutes) until the salmon is just cooked through. Total broil time should be about 7 to 8 minutes.

Garnish with lime and serve over Jasmine rice with a side of Edamame.

Courtesy of The Food Network, 2010

pancetta crisps with goat cheese and pear

Pancetta Pear Lead

Two days and counting…I love to picture all of the homes across America preparing for Thanksgiving. Different traditions…different ways of preparing the big bird…different homemade “favorites” that make our mouths water. Although the Thanksgiving meal itself eliminates the need for any appetizers, we always feel compelled to serve something “light,” to kick off the occasion. It’s part of our custom to have a fun little cocktail hour – sparkling crystal glasses, whimsical cocktail napkins, a snazzy drink, football on in the background and that special holiday feeling in the air.

This appetizer looks gorgeous on a beautiful tray. The crisps are airy and flavorful with a hint of sweetness from the lightly drizzled honey. We paired a decorative platter of Pancetta Crisps with Grapefruit Basil Martinis (click for our recipe) made from freshly squeezed grapefruits picked right off the tree. Champagne always works too. Enjoy your holiday cocktail hour!

Ingredients
12 thin slices pancetta (about 1/3 lb.)
1 Bartlett pear
1/2 (4-oz.) package goat cheese, crumbled
Freshly cracked pepper
Honey
Fresh thyme sprigs for garnish

Pear Pancetta 2

Directions
Arrange pancetta slices in a single layer on an aluminum foil-lined baking sheet. Bake at 450° for 8 to 10 minutes or until golden. Transfer to a paper towel-lined wire rack using a spatula. Let stand 10 minutes or until crisp. Core pear with an apple corer. Cut pear crosswise into 12 thin rings. Arrange on a serving platter. Top evenly with pancetta and goat cheese; sprinkle with pepper. Drizzle with honey just before serving. Garnish, if desired.

Created by Sheri Castle, Chapel Hill, North Carolina, Southern Living
November 2007

parmigiano crisps with chocolate & sea salt

Parmigiana Crisps LeadTomorrow night we are invited to an intimate dinner party at our neighbor’s home for a “Pre-Thanksgiving,” Thanksgiving meal. Last year they treated us to a homemade Oktoberfest dinner but October schedules this year were insane for everyone so we switched gears and rolled our tradition into November.

As my neighbor and I chatted in the street one evening, we talked about their native Michigan and a wonderful cooking school she and her husband attended several times. The cooking school gained so much popularity that attendees can now only register for one class per year. When the Thanksgiving themed course came to their attention, there was only one spot available and the husband took it immediately. My neighbor painted a mouth-watering picture of a golden turkey so divine we will be begging for the recipe. They have used that coveted cooking school recipe time and again. And, the rest of the menu is apparently just as amazing. Needless to say, I will be starving myself all day tomorrow so I can indulge tomorrow night!

I am bringing the appetizer and this recipe came to mind. I found it a while back on The Whole Foods website and love it. The recipe is simple to make but is sophisticated and looks so elegant on display. The Parmigiano Reggiano Crisps marry the salty and sweet in a flavorful crunchy bite. The crisps aren’t heavy so everyone will still have room for the feast. Serve the crisps with a good bottle of Prosecco and you will have the ideal starter for any dinner party (especially during the holidays). And if you are looking for a unique homemade gift during the holidays, wrap these up in wax paper in a decorative box and give them along with the Prosecco.

Ingredients
2 cups (about 8 ounces) grated Parmigiano Reggiano
6 Tb finely chopped dry roasted whole almonds (skins on)
4 ounces good quality semi-sweet or dark chocolate, finely chopped
1 scant teaspoon vegetable oil
Sea salt for sprinkling

Parmigiana Crisps Collage

Directions
Preheat oven to 350 degrees. Toss cheese and almonds together in a bowl. Form 12 mounds of cheese mixture on each lined baking sheet, spacing them 3 inches apart. Using the back of a spoon, press down on each mound to form a 1/4-inch thick circle. Place one baking sheet at a time on middle oven rack. Bake rounds 6 to 8 minutes or until golden. Remove from oven and let crisps cool on baking sheets.

Once crisps are cooled completely, line a baking sheet with waxed paper. Toss chocolate with vegetable oil in a small bowl. Set the bowl over a pan of simmering water. Stir until chocolate is melted and smooth. Dip about one-third to one-half of each crisp into melted chocolate, hold a few seconds above chocolate, then place on the lined baking sheet. Immediately scatter a tiny bit of sea salt over chocolate. Let chocolate set before serving. You can put crisps in refrigerator or freezer to speed setting.

This recipe is from Whole Foods

 

kale salad with currants and feta cheese

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When did kale get so popular? I don’t remember it ever being on the menu or the dinner table when I was growing up. Is it a cross breed of some sort? Did one farmer’s cabbage get planted with another farmer’s spinach (remind me to look that up!). I remember the first time I ate kale. It was on a road trip up the coast of California to San Francisco. We stopped at this cool little hipster lunch spot/coffee bar/henna salon (don’t laugh…..that’s what it was) outside of Santa Cruz, and Kale Salad was the special of the day. I’m not sure that it was love at first bite, but I did find it interesting enough to make my own version when we returned home. I can honestly say that after much experimentation, I am a kale fan and maybe even a kale fanatic!

This gorgeous plant is one of the healthiest foods on our planet and has only 33 calories per cup. It can be eaten in a variety of salads, soups, and casseroles. I love to roast this veggie and make kale chips. It’s said this super star vegetable will lower your cholesterol and is a cancer fighter when eaten on a regular basis. I am sharing this kale recipe with you because it is one of my favorites. I hope you will love this salad as much as I do. I’m off to do some research on this interesting plant and hopefully, answer my questions.  Stay tuned……..

Salad Ingredients
6 cups kale leaves, washed and chopped small
1 cup purple cabbage, shredded
1/2 cup carrots, shredded
1/4 cup currants
1/2 cup crumbled feta
1/4 cup sunflower seeds

Arrange all salad ingredients in a large bowl. Pour salad dressing on top of salad and massage dressing into the kale. This salad tastes better if it sits about 5 minutes before serving.

Salad Dressing Ingredients
1 lemon, squeezed
1/2 cup olive oil
3 Tb agave nectar
1 tsp salt
1 large shallot, minced

Combine all ingredients in a bowl; mix well.

eat-more-kale

 

WOW4

roasted butternut squash soup with leeks

Butternut Squash Soup LeadIngredients
2 to 2 1/2 pounds roasted Butternut squash
3 Tb butter
2 leeks; white and soft green parts, diced
3 cups vegetable stock
1 cut up Granny Smith Apple
1/2 tsp ginger
1/2 tsp garlic powder
1/3 tsp nutmeg
1/8 tsp allspice
sprinkle of thyme

Optional toppings
sour cream, chives, basil and bacon

Directions
Preheat oven to 375 degrees. Wash butternut squash, cut in half lengthwise and remove seeds and string (you can speed up the process at this point by placing squash cut side up in a microwave safe dish and cooking on high for 12 to 15 minutes).

For roasting, drizzle with olive oil and lightly season with Kosher salt and freshly cracked pepper. Roast uncovered for about 45 minutes. Cool slightly, remove skin and cube.

Butternut Squash 2

In a stockpot, melt butter and sauté leeks for a few minutes. Add remaining ingredients and puree with an immersion blender. Let simmer for about 20 minutes and serve with condiments.

To save time
1. Purchase bag of Butternut squash already cubed and ready to be roasted or microwaved. I like the Butternut Squash found at Trader Joe’s.

2. Roast Butternut squash in advance so it is ready to be pureed when you are ready.

This recipe is compliments of our Gluten-Free friend Sarah!

 

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