Squash and Apple Soup

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The original recipe printed in the 2014 Milk Calendar was actually called “Curried Squash and Apple Soup”, however, neither my husband or I like curry so I don’t even have the spice in the house and I certainly wasn’t going to buy some just for this recipe!   But it was amazing, even without the extra spice.

I changed a few things (don’t I always???) because of lack of ingredients, etc, but I’m sure the overall effect was pretty much the same.  I’m going to write the recipe the way I made it and, if you want the curried (real) version you can click on the links above to go to the milk calendar website.

 

Squash and Apple Soup:

1 Tbsp butter

1 onion, chopped

3 cloves garlic, minced

1 med butternut or large acorn squash, peeled and chopped

1 1/2 cups of homemade, spiced applesauce (I can my own every year and only add a bit of cinnamon – no sugar) OR 2 apples peeled and chopped

2 cups chicken broth

2 cups milk (warmed)

Salt and pepper

1. In a large pot, melt butter over medium heat.  Add onion and garlic; saute for about 5 minutes or until softened.  Stir in squash (and if using whole apples add here as well).    Saute for 2 minutes.  Add chicken broth, cover and bring to a boil.  Reduce heat to medium-low and simmer, covered, for 15 to 20 minutes or until squash and apples (if using) are soft.

2. Using a blender, puree until smooth (this is where I added the applesauce since I didn’t use whole apples. 

3. Stir in warm milk and reheat soup over medium heat, stirring, until steaming (do not let boil).  Season to taste with salt and pepper.  Ladle into warm bowls and garnish with fresh herbs if desired.

 

The calendar also offers some variations like adding 1-2 carrots and cauliflower with the squash in step one or adding cheese to it (which sounds yummy!)

This was also pretty fast to make – the calendar says 15 minutes prep and 35 minutes cook time (I think it took a little longer…but not much).  So you could potentially make this in less than an hour.  Also, it made a pretty good-sized pot so it would be good if you have company with some homemade bread or sweet potato scones**(recipe to come).

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It was pretty much a hit at supper (and yes, he’s still wearing his pj’s from the night before…when I tried to dress him yesterday his response was “no wanta clothes!” what’s a mom to do?  Some things are not worth fighting over, lol)  I was lucky to get him to eat supper!!!

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Yummy Goodness…Stuffed Peppers!

I have been working on turning my house into a healthy-eating zone for the last few months.  It has been interesting to see the changes.

One food I thought I would NEVER try, was quinoa.  In fact, when I pinned this recipe I figured I could sub out the quinoa with something else.  To me, quinoa (Keen-wah) looks something like a cross between rice and oatmeal…two foods I don’t appreciate, at all.

But, when I was at the Bulk Barn getting food I walked past the bin of quinoa and before I could talk myself out of it scooped up about a cup of the grains.  I figured if I didn’t like it it was only a cup and wouldn’t break the bank or anything, lol.

Surprisingly, I liked it, to an extent (it’s better than rice or oatmeal).  Even more surprising is that my husband liked it as well!  But then he likes rice…and oatmeal…so I guess I shouldn’t have been surprised.

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The recipe can be found at BestHealthmag.com

There were a few things I changed…here are the ingredients as listed on the website:

1 cup (250 mL) quinoa, cooked
1 cup (250 mL) canned lentils, drained and rinsed   –
I forgot these! Confused smile
1/2 cup (125 mL) broccoli, finely chopped
1/2 cup (125 mL) cilantro, finely sliced  –
I didn’t have this so I didn’t add it..
1 tsp (5 mL) ground cumin
1 tsp (5 mL) ground ginger
2 tsp (10 mL) ground turmeric
2 tbsp (30 mL) lime juice –
I used lemon instead as I didn’t have lime juice
1 clove garlic, crushed
2 tbsp (30 mL) flaxseed oil
I may have used coconut oil instead (can’t remember) because I don’t keep this in stock either
pinch crushed chili flakes
1 cup (250 mL) diced tomatoes
salt and pepper to taste
4 medium bell peppers, tops removed, cleaned out

These were soooo good!   Even when re-heated the next day they were just as good.  I would probably half the recipe next time.  I think, too, I had way too much quinoa because (duh moment) I forgot that one cup of uncooked quinoa equals like 3 cups of cooked or something like…anyways, I had a lot!

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My husband thinks it’s absolutely hilarious that I’ve been taking pictures of our meals.  But, seriously, this is ROCKET SCIENCE for me, people!  I like to bake but I’m not a huge fan of cooking (if you can tell from all the recipes I’ve posted).  So cooking healthy is a HUGE deal.  I spend like 75% of my day in the kitchen (which I dislike) but the results are totally worth it.  I’ve been telling my husband for months now that when we start looking for a house a proper kitchen is at the TOP of the list…like #1 on the list.  It’s a must for this girl.

So, don’t be afraid to try quinoa!  You might just like it (you kinda cook it just like rice but I found some great tutorials online to figure it out).

Happy Weekend!