Sausage, Spinach and Butternut Squash Soup

 “Enjoy Life It’s Delicious”

Sausage, Spinach and Butternut Squash Soup

I have been so busy at work I find myself exhausted every night with very little desire to do anything outside the necessary. I sometimes find it challenging to have a demanding full time job, juggling everything I love to do for my family and finding time for my favorite space on the internet. And that is why you’ll actually discover that this post is up on Saturday which is completely outside my blogging schedule.

There is something very comforting and satisfying about creating a recipe from simple and seasonal ingredients, especially when that recipe is a large pot of soup. In the past I have served butternut squash mostly as a side dish and only recently became adventurous with it. What I love most about this version is how satisfying and flavorful it is.

Sausage, Spinach and Butternut Squash Soup

This time of the year farmers markets are filled with a variety of winter squashes. Gorgeous warm hues and bright colors stand out amongst other vegetables and it’s hard to pass them by. I especially love it because the beautiful fall flowers, pumpkins and decorations remind me that my favorite holiday, Thanksgiving, is just around the corner. That’s one holiday that gives me the warm and fuzzes.

This fiber rich soup is a sure way to satisfy even the picky non butternut squash eaters. It’s packed with tons of flavor and will please everyone. I could  eat the entire pot myself. Butternut squash is a great soup vegetable. It’s healthy, loaded with vitamins and holds up well. It comes together in just under 30 minutes and makes for a fantastic lunch the following day.

Sausage, Spinach and Butternut Squash Soup

Sausage, Spinach and Butternut Squash Soup

 

Enjoy your weekend friends.

 

5.0 from 5 reviews
Sausage, Spinach and Butternut Squash Soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 5
Ingredients
  • 4 turkey sausages, casing removed, crumbled
  • ½ butternut squash, chopped into 1½ inch chunks
  • 1 medium onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery sticks, chopped
  • 2 garlic cloves, minced
  • 1 cup baby spinach
  • 1 28oz can cannellini beans, rinsed and drained
  • 5 cups water
  • 2 good quality chicken bouillons
  • 1 tsp turmeric (optional)
  • ½ tsp saffron
  • salt and pepper to taste
  • 2 tbsp canola oil
Instructions
  1. Heat oil in a heavy soup pot or a Dutch Oven. Add crumbled turkey sausage and cook until barely pink.
  2. Add onion, garlic, celery and carrots. Stir and cook for 5 minutes.
  3. Add water, bouillon, turmeric, saffron, beans and butternut squash. Bring to a boil, then reduce to simmer and cook about 15-20 minutes until the squash is tender.
  4. Adjust seasoning, stir in spinach and turn off the heat. The spinach will wilt within a few minutes.
  5. Enjoy.

 

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Drunken Beans (Frijoles Borrachos)

Today we’re having Drunken Beans, a savory and satisfying dish made with beer, beans and ground beef.

Drunken Beans (Frijoles Borrachos)

I love beans but that was not always the case. I have to thank my husband for bringing out the bean loving side in me. They have become a frequent visitor on our dinner table. Beans are a nutrition powerhouse and are considered one of the world’s healthiest foods. Being the healthy food lover that I am it’s only natural that I love beans.

Drunken Beans (Frijoles Borrachos)

For those of you who have never had Drunken Beans before, they are pretty much phenomenal. I mean what’s not to love when you have beans simmered in beer. The alcohol from the beer cooks out and you’re left with flavorful and soupy Frijoles Borrachos. My version is packed with lots of flavor. It starts with a sofrito like mixture made with yellow and green bell pepper, onion, garlic, cilantro and jalapeno. It is a sure way to amazing flavor and delicious smelling kitchen.

beans

Drunken Beans (Frijoles Borrachos)
I prefer to use dried pinto beans. Plan ahead and soak them overnight, it cuts down the cooking time. But if you’re pressed on time then go ahead and use canned ones instead, they will work great as well.

Drunken Beans (Frijoles Borrachos)
Move over refried beans, there is a new dish in town.

5.0 from 2 reviews
Drunken Beans or Frijoles Borrachos
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 1 lb dry pinto beans, soaked overnight. You can also use the quick boil method by boiling beans covered with water for about 5 min. Allow to stand for at least 30 min.
  • 1 lb ground beef (or lamb)
  • 1 large onion, chopped
  • ½ yellow bell pepper, chopped
  • ½ green bell pepper, chopped
  • 2 garlic cloves, minced
  • 1 jalapeño, chopped
  • 1 tbsp cilantro, minced
  • 1 tbsp cumin
  • 1 tbsp paprika
  • 1 tbsp acho chile powder
  • 1 bottle light beer, I used Modello especial
  • Olive oil
Instructions
  1. Heat olive oil in a Dutch oven and cook beef until no longer pink. Remove with a slotted spoon.
  2. To the same pot, add bell pepper, jalapeño, onion and garlic. Cook until the onion is translucent.
  3. Stir in cilantro and all the spices.
  4. Return beef for the pot, add beer and top with water.
  5. Simmer on low until he beans are soft, about 1 hour.
  6. Season generously with salt.

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Corn Ceviche & Veggie Burrito Bowl

I love Chipotle burrito bowls. But…. (Yes, there is a but.) For various health reasons I feel guilty eating one.

To avoid the guilt, I made my own and controlled the sodium, ingredients and the portion of my bowl. Homemade burrito bowls are my new thing now.

Corn Ceviche & Veggie Burrito Bowl

While my rice cooker performed its magic on the rice, I made the Corn Ceviche, the Salsa Roja and the Blue Cheese Guacamole from scratch.  The beans were part of a separate dinner a few nights before and it worked to my advantage to have some left. Of course you can skip making the beans from scratch and use canned beans.

Corn Ceviche & Veggie Burrito Bowl

 

corn

This ceviche recipe is quite simple: fresh corn, jalapeño, cilantro, red onion and spices marry together to create a simply fresh and flavorful combination. Perfectly delicious over shrimp tacos better yet a perfect crunch in a burrito bowl.

ceviche

 

Corn Ceviche & Veggie Burrito Bowl

To make the salsa you’ll need to first char the tomatoes under the broiler. This should only take a few minutes. You want the skin to crack and separate. Make sure to peel it before placing in the blender.

Salsa Roja

This Salsa stores well in the fridge as well. It’s perfect with tortilla chips, over tacos or even with eggs.

Salsa Roja

Needless to say I had a fabulous lunch the following day. I recommend leaving the guacamole out of the lunch equation, unless the brown yucky science project it becomes the next day is your thing.

Corn Ceviche & Veggie Burrito Bowl

 

5.0 from 1 reviews
Corn Ceviche & A Loaded Burrito Bowl
 
Prep time
Total time
 
Author:
Serves: 2-3
Ingredients
  • 2 fresh corn cobs, kernels cut off
  • 1 jalapeño, minced
  • 1 tbsp fresh cilantro, finely chopped
  • ¼ tsp paprika
  • ½ red onion, chopped
  • juice of one lime
  • 1½ tbsp Extra Virgin Olive Oil
  • salt to taste
Instructions
  1. Combine all the ingredients in a small bowl. Stir well.
  2. Adjust salt seasoning to taste.

5.0 from 1 reviews
Corn Ceviche & A Loaded Burrito Bowl
 
Prep time
Total time
 
Author:
Ingredients
  • 3 medium tomatoes
  • 2 garlic cloves
  • 1 red onion, quartered
  • ¼ pickled jalapeños with juice
  • 2 tbsp extra virgin olive oil
  • 1 tbsp deli style hot crushed peppers (pickled)
  • fresh cilantro
  • salt to taste
  • salt
  • vinegar to taste
Instructions
  1. Place tomatoes, garlic and red onion on a baking sheet. Drizzle with a little olive oil and broil until slightly charred, about 7 minutes. Peel the charred skin of the tomatoes.
  2. Transfer onions, garlic and tomatoes to a blender. Add pickled jalapeños and their juice and drizzle in olive oil. Blend to create slightly chunky consistency. Add vinegar to taste.
  3. Stir in hot peppers and cilantro. Adjust salt.
  4. Cool completely before serving.

 

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