Roasted Squash Soup with Chipotle Cream Drizzle

I’m not a soup person.  Although I tell you, this soup would make me one!!

  •  2 med sweet Onions
  •  3 Celery
  •  2 carrots
  • ½ lg kabocha squash (or butternut)

If you’re not familiar with Kobocha squash you’re missing out!  It’s 1/3 lower in calorie than Butternut, easier to cut open and high in iron.  It’s seriously worth the garden space!  I put it in this year not being familiar with it and next year I will put in 3 plants.  It’s that good!

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Roast squash and veg. at 425, 25 mins

Brush with ADOBO sauce mix (https://danakayal NULL.epicure NULL.com/en/recipe/4154) and roast 10 more mins.

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Meanwhile Combine and heat:

  •  6 cups chicken stock  (6 cups water and 3 tbsp Broth mix (https://danakayal NULL.epicure NULL.com/en/recipe/5284))
  •  1 tbsp of Onion and Garlic Nutritional Yeast Sprinkle (https://danakayal NULL.epicure NULL.com/en/products/food/nutritional-yeast-sprinkles/garlicandonion-nutritional-yeast-sprinkle) (or fresh green onion & garlic). The Sprinkle adds a bonus nutty flavor due to the Nutritional yeast
  • ½ tsp Chili Garlic Salt (https://danakayal NULL.epicure NULL.com/en/product/1002551)

Add veg to stock, puree.

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Iron Fish.  My daughter is low in iron, so I use my cast iron pans as much as possible PLUS I use my iron fish (http://www NULL.luckyironfish NULL.com/) in any soup or pasta I cook.  NOTE:  Remember to remove iron fish before you blend.  OOPS!

Drizzle with:

  • 1/2 cup cream off your your *coconut milk, diluted with coconut milk (OR regular cream/greek yogurt combo)
  • ½ tsp Chipotle Aioli mix (https://danakayal NULL.epicure NULL.com/en/search/products?search=chipotle%20aioli%20mix).

Sprinkle with Garlic & Onion Nutritional Yeast sprinkle.  Devour.

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This is my fav brand of Coconut milk (http://www NULL.londondrugs NULL.com/real-thai-coconut-milk---1000ml/L8758807 NULL.html) and I get it at Superstore.  It’s popular, when you see it buy a few!  Great flavor and CLEAN ingredients.  Had a can of rooster milk yesterday and was SOO disappointed!

 

 

Meatball Sub Butternut Squash

WOWSERS!

I had meatball mix & marinara left over from last night’s Spaghetti & Mrs C’s Meatballs. Since we’re eating Gluten Free I stuffed my sub filling into a squash instead.

Squash 2

Cut your Butternut squash in half length wise, scoop out seeds. Place in lg steamer and cook 13-15 minutes (until a fork can just pierce it). Drizzle with olive oil and coat with Tuxedo Pepper and Chili Garlic Salt. Place in 450 oven until roasted (20mins?).

Squash 1

Meanwhile, saute your celery and cabbage in a touch of olive oil, keeping them soft and moist (don’t overcook or dry out), remove from pan. Fry your meatball mix, drain off fat if required. Mix your cooked veg, your beef and your yellow peppers.

Scoop filling into your squash. Drizzle with Marinara. Top with Red Onions, Cheddar and grind on some salt and pepper. Pop back into your oven at 400 for 10 mins.

Squash 3

Asian Inspired Mahi Mahi

You’re Welcome! I KNOW you’ll be thanking me for this one!
Asian inspired Mahi Mahi! 1 tbsp honey, 3 tbsp Balsamic, 3 Tbsp Braggs or Soy. 2 tsp @epicureofficial Asian Seasoning, 1 tsp minced garlic or 1 garlic clove. 1/2 tsp Cinco Pepper. 1 tbsp olive oil. Marinate your Mahi Mahi 30mins to overnight. Sear on both sides in your frying plan, pop into a 350 oven 4-6 mins depending on how thick your fish is. I served mine on a bed of wilted greens, with SPG (Epicure’s newest kitchen rockstar) Spaghetti Squash and a serving of Epicure’s Mac & Cheese. Yup. It IS Good Food Real Results friendly! Oh! I tossed my extra marinade in the pan after the fish was done and simmered it a min to make a sauce.
Asian Inspired Mahi Mahi

Nicoise Salad with Lemon Dilly Vinaigrette

Where has this dressing recipe been my whole life?! I’m IN LOVE! I only used half the oil, since I like my dressings sharp, and i used a mustard seed dijon. YUMM!

Had a delish Nicoise salad last night with it and today it’s on my salad of spinach, cottage cheese with Apple cider vinegar and seasonings, curried quinoa, corn, leftover cooked carrots and blueberries. Totally takes the salad up a notch!

https://www.epicureselections.com/en/recipe/4696/lemon-dilly-vinaigretteNicoise Salad

Squash with Garlicy Goat Cheese & Walnut Crumble

Savory and Delish.  Goat cheese is a huge favourite around here!

  • 1 lg squash, peeled, chopped and steamed  (I used a small butternut and a med acorn.  I steamed the butternut 4 mins in the Epicure steamer and the Acorn 3 mins)
Steamed Squash awaiting Goat Cheese sauce

Steamed Squash awaiting Goat Cheese sauce

  • 2 Tbsp Butter
  • 2 cloves garlic, crushed
  • 1 cup whipping cream
  • Epicure’s Salt and Pepper to taste
  • Pinch of Epicure’s nutmeg+
  • 1/2 cup crumbled Goat Cheese

Saute garlic in butter.  Add remaining ingredients and melt and simmer a few mins.  Pour over cooked squash.

  • 2 Tbsp Parmesan Cheese
  • 1 Tbsp melted butter
  • 1/4 cup chopped walnuts

Mix together and sprinkle over cheesy squash. Bake uncovered 15 mins at 425 or 30 mins at 350