SLOW COOKER BUTTERNUT SQUASH SOUP

SLOW COOKER BUTTERNUT SQUASH SOUP

This slow cooker butternut soup is rich, creamy, and full of delicious butternut flavor.

INGREDIENTS:

• 2 cups vegetable stock (I used a whole box)
• 2 cloves garlic, peeled and minced
• 1 carrot, peeled and diced(or a bag or so of baby carrots....sweet flavor)
• 1 Granny Smith apple, cored and diced
• 1 medium (uncooked) butternut squash, peeled, seeded and diced
• 1 sprig fresh sage
• 1 white onion, diced
• 1/2 teaspoon salt, or more to taste
• 1/4 teaspoon freshly-ground black pepper, or more to taste
• 1/8 teaspoon cayenne, or more to taste
• pinch of ground cinnamon and nutmeg
• 1/2 cup canned coconut milk( just use the whole can)
• optional garnishes: extra coconut milk and a sprinkle of cayenne pepper (or smoked paprika)

DIRECTIONS:

Add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon and nutmeg to a slow cooker.  Toss to combine.

Cook for 6-8 hours on low, or 3-4 hours on high, or until the squash is completely tender and mashes easily with a fork.  Remove and discard the sage.  Stir in the coconut milk.

Use an immersion blender to puree the soup until smooth.  (Or you can transfer the soup in two batches into a traditional blender, and puree until smooth, being very careful when working with the hot liquid.)  Taste, and season with additional salt, pepper and cayenne if needed.

Serve warm, with optional garnishes if desired

Creamy (Dairy-Free) Tomato Soup *Whole 30*

Cream is a bit of a misnomer in this title, as in fact there is no cream in this recipe. Instead, coconut milk adds a velvety, creamy texture to this soup, miraculously without adding any coconut flavor. This soup is perfect to have on hand for those chilly fall or winter days. Top with some grilled chicken or shrimp to transform it into a one-dish meal. A word of caution: Hot liquids and blenders can be a very dangerous thing! As hot liquids will expand when blended, you want to make sure not to fill up your blender too high, and always cover the lid of the blender with a dish towel, pressing down firmly on the lid, to keep any escaping liquid from splattering all over your kitchen!

Ingredients

• 2 tablespoons oil or cooking fat of choice
• 1 large onion, peeled and chopped
• 4 cloves garlic, peeled and coarsely chopped
• One 28-ounce can crushed, diced or whole peeled tomatoes (San Marzano or home canned are best!)
• 11⁄2 cups chicken stock (use vegetable stock if making vegetarian)
• 1 cup unsweetened coconut milk
• 2 tablespoons minced fresh basil, plus 1 tablespoon for garnishing
• 1 tablespoon tomato paste
• 1 tablespoon balsamic vinegar

Instructions

1. In a large Dutch oven or soup pot that is already hot, heat the oil over medium heat. Add the onions, and sauté until just about translucent, about 4 minutes. Stir in the garlic and sauté for 1 minute more.
2. Mix in the remaining ingredients, and simmer for 5 to 10 minutes to allow the flavors to meld.
3. Carefully pour a cup or two of the soup mixture into a blender (until it is only halfway full) and puree until smooth. Remove to a separate soup pot or container, and repeat with the remaining soup mixture, working in batches. Alternatively, you can use an immersion blender to puree the soup mixture.
4. Serve hot, topped with some minced basil for garnish.

http://paleocomfortfoods.com/recipes/creamy-dairy-free-tomato-soup/

Traditional Potato Latkes

Traditional Potato Latkes

Makes approx. 20 pancakes 

Ingredients 

•               4-5 potatoes

•               2 white onions

•               3 eggs, beaten

•               1/2 cup all-purpose flour

•               1 1/2 teaspoon salt

•               1 teaspoon pepper, or to taste

•               vegetable/canola oil,  for frying

•               sour cream, garnish

•               apple sauce, garnish

Directions 

1              Peel potatoes and place with onions in food processor. Pulse with fitted knife blade until smooth and creamy.

2              In a large bowl, combine the potato mixture with eggs, and season with salt and pepper. Add (enough) flour so that everything stays together and doesn’t fall apart.

3              In a large frying pan or deep skillet, carefully heat 1 inch of oil on medium-high heat.

4              Gently place 1/4 cup of latke mixture into the oil and flatten a little so that it will cook evenly. Cook each side until cooked through and golden brown, then transfer onto paper towels to drain. Continue with the rest of latkes.

Serve latkes hot, with sour cream and apple sauce.

Autumn Soup

Autumn Soup

Ingredients

• 2 small butternut squash (or 1 large), peeled and chopped
• 6 medium carrots, chopped
• 1 large sweet potato, peeled and chopped
• 4 cups stock (vegetable or chicken broth is fine. I used leftover homemade chicken stock from this recipe), can always add more for a thinner soup
• 1 tbs coconut oil
• 1 onion, roughly chopped
• 4 cloves garlic, chopped
• 1 inch ginger, chopped
• 1 serrano pepper, chopped
• 2 tsp ground coriander
• 1 teaspoon paprika
• ½ teaspoon ground cumin
• ¼ tsp ground cinnamon
• ¼ tsp freshly grated nutmeg
• Salt and freshly ground black pepper
• Bacon, cooked and crumbled (optional)

Instructions

1. Stab butternut squash with a fork in several places and then microwave for 5-7 minutes or until you can easily peel and chop the squash.
2. Heat oil in a saucepan on medium heat. Add onions and pinch of salt.
3. Once the onions turn soft and translucent, add serrano pepper ginger and garlic. After a couple minutes add the spices and let them bloom.
4. Add the stock, butternut squash, carrots and sweet potatoes.
5. Cook covered for 30-40 minutes or until the veggies are soft.
6. Puree with an immersion blender or in batches in a food processor.
7. Serve with crumbled bacon (optional, but delicious) to make a more protein-packed meal.

Notes

You can adjust the amount of stock/broth to your liking. I like this soup nice and thick, so I only used 4 cups of broth.

Crispy Cheddar Chicken

Crispy Cheddar Chicken

Time: 15 minute prep + 35 minutes baking

Yield: 7 servings

Recipe from adapted from Jamie cookes it up via What's Cookin' Chicago via Pinterest

Chicken:

4 large chicken breasts

2 sleeves Ritz crackers, I used seasoned bread crumbs since that's what I had.

1/4 t salt

1/8 t pepper

1/2 C milk

3 C cheddar cheese, grated

1 t dried parsley

Sauce:

1   10 ounce can cream of chicken soup

2 T sour cream

2 T butter

black pepper to taste.

1. Cut each chicken breast into 3 large chunks
2. Grind up ritz crackers in food processor or just go walk to the panty and get some bread crumbs.
3. Pour milk, chees and cracker/bread crumbs into 3 separate pans.   Season the bread crumbs with salt and pepper.
4. Line a pan with tin foil or spray with oil.
5. Dip Chicken into milk, then cheese.  You will have to press the cheese into the chicken with your fingers and some will fall off when you dip the chicken into the crumbs. 
6. Then place in preped pan.
7. By the time you dip all the chicken into the crumbs, it will be full of cheese....Feel free to put that anywhere you think the chicken could use it!
8. Sprinkle parsley over pan of chicken.
9. Cover and back at 400 for 35 min.  Remove cover and bake 10 more minutes.
10. In pan, combine soup, sour cream and butter.   Whisk over med high heat till hot.
11. Serve over chicken!

Comments on original recipe suggested 

I used the Roasted Vegetable Ritz crackers (YUM!), Monterey Jack with a bit of parmesan, and buttermilk to dip them into. I omitted the salt and pepper because the flavored crackers added tons of flavor. Instead of the creamy soup 'gravy' I opted for some JARRED (gasp! lol) garlic alfredo sauce and boiled up some Ziti pasta and slathered it over the chicken and the pasta. YUM YUM! Thanks for a great and EASY idea! 

Use parm cheese, mix egg with milk, pound chicken to even size thickness...

Hilda Padron's Chicken and Rice

In my last ward, (Killeen 3rd!) I met a wonderful woman named Hilda Padron.   She brought this dish over when I was sick and then showed me how to make it.   It was the first time I had ever fried rice!   But all being said and done, this is a pretty versitile and thrify recipe...freezes okay too.

Hilda Padron's Chicken and Rice

All measurements are approximate

• 1 1/2 cups rice
• 3 1/2 cups water
• 1 Tablespoon tomato bouilion (in Mexican isle)
• 5 drumsticks or leftover chicken/turkey, cooked and shredded
• 2 cups frozen mixed veggies, cooked and drained (or fresh, chopped and cooked)
• Mayonaise
• Cheese, Monterey Jack or Cheddar

Fry rice in pan till all grains are white.  Add water, bring to boil and simmer.   Add tomato bouilion.  The rice will be done when the water is gone and the rice cracks in the middle (add more water as needed)

Mix shredded chicken, drained veggies with just enough mayo to coat.  

In 8x10 pan or 2 loaf pans, layer rice, cheese, then chicken mixture, cheese and more rice...you can add more cheese on top just becuase cheese is good!

Cover and bake in 350 degree oven for 25 minutes, till cheese is melted.

Pumpkin Pie Dip

This recipe was a BIG hit at Melissa's surprise Goodbye/birthday party.  Super easy and quick too!  I served it with gingersnaps and green apples....yum!

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 2 cups powdered sugar
• 1 cup canned pumpkin
• 1/2 cup sour cream
• 1 teaspoon ground cinnamon
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon ground ginger
• 1 cup frozen whipped cream, thawed
• Gingersnap cookies, apples, or cinnamon graham cracker sticks

Directions

1. 1In a large bowl, beat cream cheese and powdered sugar until smooth.
2. 2Add in pumpkin, sour cream, cinnamon, pumpkin pie spice, and ginger. Mix well.
3. 3Fold in the thawed whipped cream.
4. 4Serve with green apples, graham cracker sticks, or gingersnaps.
5. 5Store in refrigerator.