Posts Tagged ‘Soups’
November 19, 2013
Yesterday I mentioned how Scott is a bit of a gourmet chef, while I am more of the quick and healthy kind of recipe creator. Over the weekend I told him I wanted to make butternut squash soup and he took it upon himself to find and tweak a recipe to deem his own.
While I normally look right past ones that involve more than a handful of ingredients, he looks at them with “the more flavor the better” thinking and in most cases he’s right.
Here is his latest creation that will warm you up on chilly fall or winter day. We might even make it again next week for his parents, and maybe even for a Thanksgiving appetizer if we feel like getting crazy. Who knows!
*And for the health nuts out there, make sure to look for my healthier substitutions + suggestions at the bottom.
2 medium whole butternut squash (about 4 lbs.)
2 Tbsp. (1/4 stick) unsalted butter
1 medium Granny Smith apple
1/2 medium yellow onion
8 fresh sage leaves
2 1/2 cups low-sodium chicken broth
2 cups water
1/2 cup apple cider
*if you don’t have apple cider you can leave it out and use 2 1/2 cups water
1 1/2 tsp. salt, plus more as needed
1/4 tsp. ground pepper, plus more as needed
1/3 cup heavy cream
1/4 tsp. cinnamon
sprinkle of nutmeg
prep + cook time: 2 hours
1. Preheat oven to 425°F. Make sure rack is in middle. Cut squash in halves, lengthwise. Remove seeds by scooping with a spoon.
2. Place squash pieces cut-side up on a baking sheet. Melt 1 Tbsp. of the butter and brush all of it over the tops of the squash halves. (You can use your fingers if you don’t have a brush.) Generously season with salt and pepper. Roast until tender, about 50 minutes to 1 hour.
3. While squash is baking, peel, core and dice the apple. Dice the onion. Melt the remaining Tbsp. of butter in a large sauce pan over medium heat.
4. Add the apple, onion, and sage. Season with salt and pepper and cook, stirring occasionally until softened, about 7 minutes. Remove the pan from the heat and set aside.
5. When the squash is ready, set the baking sheet on a wire rack until it is cooled. Using a large spoon, scoop the flesh into the saucepan with the sauteed apples and onion. You don’t need the skins.
6. Add the broth, water, and measured salt and pepper, stir to combine, and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer, stirring occasionally and breaking up any large pieces of squash, until the flavors blend, about 15 minutes. Remove the pan from the heat and stir in the cream.
7. Using a blender, puree the soup in batches until smooth. Taste and season with salt and pepper as needed.
Served garnished with pumpkin seeds for more of a fall flare! We looked for them at a few stores, but came home empty handed. I used sage for the picture instead.
Healthier Substitutions + Suggestions
Things I would have modified, if I was allowed to touch the recipe:
• coconut oil instead of butter
• add more chicken broth instead of the creme (consistency would be less thick), maybe also experiment with almond milk
• for vegetarians: use all vegetable broth instead of chicken broth
• sneak more vegetables in like carrots and celery
• cut back on the amount of salt
Other “Gourmet” Recipes by Scott:
October 22, 2013
Good afternoon! I can’t believe it’s already that time. Wow, today sure flew.
This week is a busy one loaded with home games and practices, so I have a feeling my next batch of meal plans will include a lot of pre-made meals like soups and salads.
I have always been a huge fan of soup, especially chili. I grew up with my mom serving ours over noodles, which I am now learning isn’t a southern thing. (She’s actually from Minnesota!)
Scott has become known for cooking a mean spicy brisket chili, and when I got the craving for it the other day I decided to take matters into my own hands by making a less involved, lighter version of it.
This recipe calls for the crockpot and is meant for you to be able to throw everything in and forget about it for a few hours. Ahh, perfect for the cold weekends we’ve been having up here.
While it was cooking, I actually had to leave the house for a few hours and ended up getting home two hours past the time I thought I would. If I was home, I would have checked on the flavor tweaked it a little every so often.
The next day, I heated up the leftovers on the stove top, added a few more spices and got finally got my winning combo!
1 lb. ground turkey breast
1 small onion, chopped
1/2 large green pepper, chopped
1 jalapeno, diced
2 cloves garlic, minced
1 (28 oz.) can of diced tomatoes
1 (14 oz.) can black beans (look for low sodium)
1 (14 oz.) can garbanzo beans (look for low sodium)
1 (14 oz.) can great northern beans
3 Tbsp. chili powder
2 Tbsp. cumin
1 Tbsp. cheyenne pepper
1/4 cup fresh cilantro, chopped
1-2 cups of water (depending on how watery you like the base)
salt and pepper to taste
low fat grated cheese (for topping)
1. Brown ground turkey and chopped onions in a large skillet. Add the green pepper, jalapeno and garlic. Cook for 2 more minutes.
2. Transfer meat mixture into crockpot. Add drained black, garbanzo and great northern beans. Add tomatoes and half of the cilantro (1/8 cup).
3. Add seasonings and cook on high for about 4 hours or on low for about 6 hours. Serve with low fat grated cheese and cilantro sprinkled on top!
This recipe made about six hearty servings, which was plenty to last Scott and I a few days. I’m thinking I might just have to re-make this one to freeze and have on hand with the winter weather creeping in.
The best part? The husband had no idea how good it was for him. #sneakyhealthyrecipeforthewin
Question of the Day
• Do you like to substitute beef recipes with ground turkey? If so, how does your spouse or family respond to it?
• Favorite kind of chili?
There isn’t a chili out there I wouldn’t love. Seriously. Growing up, I always requested chili over noodles as my dinner of choice. There’s just something so comforting about it.
I have yet to try a white chicken chili, so that’s up next in my kitchen. Also, a taco chili sounds delicious. Can’t wait to try!
June 5, 2013
Hey, heyyy everyone and a Happy Hump Day to ya!
After re-reading yesterday’s post, I realized I may have seemed a little blue. I didn’t mean it to come off that way, and instead wanted to share how life’s little imperfections are a wonderful thing. Embrace them!
Today is becoming quite a good day for me, and I have a lot of energy I am about to take with me to the gym. (Okay, it might be that ginormous cup of coffee I just downed… but I digress.)
First, I have a recipe to share and a WIAW post to get through. We’ll get to the recipe in a minute!
In case you’re like… what the heck is WIAW?
I now take part in What I Ate Wednesdays, hosted by Jenn over at Peas and Crayons. Each week I share a day of my eating habits, and explain the strategies of what I ate and why I ate it with with you! My goal is to inspire you to make colorful choices, get over dieting, and get on an overall healthy eating lifestyle.
June’s focus is on sensible snacking and boy, did I luck out here. Before even glancing over at this month’s topic, I just so happened to fill my fridge with produce top to bottom. When this happens, I am inspired to snack healthy and colorful, which is exactly what took place yesterday. If my subconscious-self can snack sensibly, I have a feeling you can do it too. Look how easy!
Here’s What I Ate
Yesterday started similar to all my days… with something good to eat paired with a giant cup of coffee!
I call these “Heather Waffles.” I have been making them for a while, but somehow they have never made an appearance on the blog, so today is the day!
I start with two gluten-free, whole wheat, or whole grain waffles (these are Kashi Blueberry), top them with Greek yogurt (this is Chobani Non-fat Blueberry), then add fresh fruit (yup… you guessed it… blueberries!).
Just when I thought I was done with breakfast, I got a craving for bacon and heated up a few slices of Jennie-O Turkey Bacon in the microwave.
Easy. Yummy. Win!
Morning Sensible Snack
I have to give credit to Scott for this one. I have never really been a fan of cherries, and I actually used to despise them. Since marrying him, something happened to my taste buds and I have gone from tolerating them to loving them.
They are like candy, I tell you! So addicting.
Lunch was nothing special, but delicious non-the-less. Since I had a busy day ahead, I wanted to make it easy and heated up an Amy’s Organic Gluten Free Cheddar Burrito.
Drizzled on top is a little bit of hot salsa, compliments from Tortillas Nuevo Leon. <-Still loving them, Olga. Thanks!
You might have seen me post a version of this before, and I am not ashamed to admit to having at least one a week. The good news is, I now have Scott on board to eating them too… and he doesn’t even realize how much better they are for him than “regular” burritos. #healthyhousewifeforthewin
Afternoon Sensible Snack
About two hours after lunch, my tummy was grumbling again. I went into the fridge and since prepped veggies were in front of me, veggies is what I put on my plate!
Favorite snack of all time = anything with hummus. I am completely obsessed. Yesterday’s veggies dipped into Sabra’s Roasted Red Pepper flavor. About an hour after that, I grabbed a mixed berry applesauce to enjoy at my desk.
I just love applesauce. Takes me back to memories of elementary school every time!
Before I knew it, Scott got home from work and we had already planned to go for a run on the trails. He kicked my booty right into gear and helped me attack 4 miles at a 8:14 pace! Thanks for the push, hubs.
Pssssst. Happy National Running Day to all my fellow runners out there!
Dinner : 10 Minute Black Bean Soup
Dinner came together quickly with a ridiculously easy soup concoction!
2 cans black beans – rinsed and drained
2 cups chicken broth
1 cup salsa (I used Pace Picante Sauce)
1 Tbsp fresh cilantro (optional)
1. Combine all ingredients. Transfer into a blender (or immersion blender) to puree into a smooth and creamy soup.
2. Transfer to a large pot and heat until soup is warm all the way through.
3. Garnish with fresh cilantro or other herbs (in addition to the amount already in soup), if desired.
Perfect dinner in just a few minutes time.
Both Scott and I go nuts for cilantro, but feel free to leave it out completely if you’re just not feeling it. Good either way!
We each enjoyed a big bowl of soup alongside a green salad which once again used my prepped veggies from the fridge:
In this salad was fresh spinach, romaine, avocado, cucumbers, red and green peppers, broccoli, cauliflower, carrots, tomatoes, green olives, and celery drizzled in salt, pepper, balsamic vinegar, and grapeseed oil. Really, I should have just listed what wasn’t in this salad.
We all learned yesterday that I am “not a robot” and that I do in fact enjoy the
recent nightly routine of occasional bowl of ice cream. Yesterday’s pick is a new all-time winner of Breyer’s Girl Scout Thin Mints.
Sensible snacking + running + a healthy day of eating always = a treat in my eyes! Ain’t no shame in my game.
Okay lovelies, time for me to head out to the gym. Hope you all have a fantastic day!
• If you liked this WIAW post, head on over to Peas & Crayons to check out plenty others, or even link your own!
• Also, you can always find my latest What I Ate Wednesday posts by exploring the “WIAW” tag on the right hand sidebar.
February 27, 2013
Holy moly… has there been a lot going on since I have last checked in with you! All in a weekend’s (and beginning of the week’s) work in entertainment, I guess.
Scott had a handful of buddies in town to celebrate the Detroit Piston’s Mascot HOOPER‘s Birthday on Saturday, and we had the lovely task of entertaining them all for a few days.
When I say task, I really do mean it. Picture a group of guys full of constant energy all together in the same place to perform and cause havoc among unsuspecting Pistons fans.
That is the best way I can describe it!
The madness continued on Monday with another home game, which was fun, but then I woke up yesterday with extreme stomach pain. I felt better as the day went on, but did not have much of an appetite for anything besides chocolate. Perfect.
Perhaps my stomach spasms are resurfacing?
To be honest, I did not really feel like doing much of anything, but forced myself to go out and get groceries and supplies for the upcoming week. There was talk of a blizzard coming in on the radio, and I wanted to be prepared.
First stop = Starbucks.
I tried the new Vanilla Spice Latte with skim milk and no whip, which came to exactly 200 calories. It was the perfect pick me up to get me goin’ and about my day.
Five Below Fitness
Second stop = Five Below.
I had never heard about this store until we moved up north, mainly because they do not exist in Florida (boo!). There are currently eighteen locations throughout the United States, with more stores opening very soon.
If you happen to live near one, I encourage you check it out! I have already stumbled upon a TON of great finds there on my two trips into the store.
My first time in, I noticed they have a pretty impressive fitness equipment corner, and made a mental note to revisit it soon. Thinking I might be stuck indoors for a few days because of the weather, I figured yesterday was a great time to invest in a few fitness staples and ended up leaving with a cart full of goodies!
Everything you see above cost less than $40! That includes a fitness ball (that I usually see going for about $25) for $4 and a yoga mat (usually $25+) for $5! Also in my cart was a massage ball (which Roadie will tell you is actually his new toy), resistance bands, a stretching band, a set of 5 pound dumbbell weights, and a weighted jump rope.
When the lady checking me out gave me my total of $39.98 you would have thought I won the lottery, and I might have actually squealed. I was so excited!
Italian Chicken Sausage Tortellini Soup
Third stop = Target.
With talks of a blizzard, I wanted to stock up with paper products, canned foods, drinks, bread, and other items that could get us through a few days without power. Growing up in Florida, I know a thing or two about preparing for a storm, so I felt pretty confident in what I walked out with.
I also picked up enough ingredients to make a few different soups for the week. First up was an Italian Chicken Sausage Tortellini Soup.
I had been eyeing this Rustic Italian Tortellini Soup recipe for a while, and finally decided to go for it. I got all of the ingredients (after a fourth stop to Meijer), and substituted the Italian turkey sausage for Italian chicken sausage. Right when I was putting everything away at home, my stomach started acting up again. Not being able to eat much during the day did not help with my weak knees, so I decided to rest for a little while until Scott got home.
Eventually, I got up and moving again and together we made dinner together. When I say “together,” I really mean he made it while I cleaned up and kept him company.
We sided the soup with a quick cucumber, tomato and onion salad.
It was very refreshing and includes the ingredients I just listed (diced), a little bit of lettuce, and fresh dill seasoning all tossed together in a little bit of balsamic vinegar and a few drops of grape seed oil.
It was very light and delicious, and I enjoyed the leftovers of both for lunch today.
As for the blizzard, I can not really say we have experienced one this time. I woke up to a beautiful white blanket of snow, which just a few inches covering the ground.
Even a few inches seems like a lot to this southerner, but I have to admit that I am loving it. (On days when I get to stay inside and enjoy it!)
I plan to spend the rest of the evening catching up on some work, then lounging with the husband. We have a few more soups on deck cook for the week, and might even venture out to another new recipe tonight.
I am hoping that by tomorrow my stomach starts liking me again, and I can get back into a normal fitness routine. Talk to you guys then, and have a great night!