Curried Butternut Squash & Cauliflower Soup

 “Taking time to live life will only inspire you to work”

Curried Butternut Squash & Cauliflower Soup

Vacation has come to an end. It was wonderful, relaxing and refreshing. I am quite happy we didn’t go away and chose to spend the time at home. Home is where the heart is and relaxing here was exactly what I needed. I am not dreading my return to work, instead I learned how to appreciate these moments in life even more.

Curried Butternut Squash & Cauliflower Soup

I don’t know about you but I am so glad to get back to eating well. Never thought I’d say this but a week of overindulging was not good for me. It left me sluggish. I am craving veggies and to be honest I don’t feel the greatest. I thought I would enjoy eating whatever I wanted but my body says otherwise. I now understand exactly what they mean by “you are what you eat”.

Curried Butternut Squash & Cauliflower Soup

Since our next vacation is only 3 1/2 months away and will require for me to spend a lot of time in a bathing suit, this mama is getting her behind back in shape. As much as I hate love my treadmill, it will become my best friend again.

Curried Butternut Squash & Cauliflower Soup

Curried Butternut Squash & Cauliflower Soup

A roasted butternut squash and cauliflower soup is a fabulous way to transition back to a healthy fiber rich diet. I had such a hard time restraining myself from eating all the butternut squash when it was done roasting. I just wanted to eat all the veggies the way they were. Good thing I didn’t because this is one delicious soup and cold weather leaves me craving soup all the time. My now 7 year old Briana loved it as well. Those of you with children can relate to how hard it can be to introduce new dishes to kids especially when vegetables are involved. The beautiful bright yellow color definitely helped.

Curried Butternut Squash & Cauliflower Soup

I wish you all a great week ahead. After years of a long commute I am finally moving to a Banking Center close to home, 20 minute drive. Can’t beat that. I am excited.

5.0 from 4 reviews
Curried Butternut Squash & Cauliflower Soup
 
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Serves: 4-5
Ingredients
  • ½ butternut squash, peeled and cubed
  • ½ head cauliflower, cut into florets
  • 1 onion, chopped
  • 2 carrots, chopped
  • 1 celery stalk, chopped
  • 2 garlic cloves, minced
  • 1 tsp dried rosemary
  • 3 cups chicken or veggie stock
  • ½ cup fat free half & half
  • generous amount of salt
  • ¼ tsp curry powder
  • pinch of nutmeg
  • pepper
  • olive oil
Instructions
  1. Preheat oven to 400 degrees. Arrange butternut squash cubes and cauliflower on a baking sheet. Drizzle with olive oil, season with salt. Roast for 20-25 min.
  2. Heat a little olive oil in a soup pot or a Dutch Oven, sauté onions, carrots, celery and garlic until translucent and soft. Season with rosemary, pepper, curry powder, nutmeg and a little salt.
  3. Add roasted vegetables and stock. Bring to a simmer and cook another 10 minutes.
  4. Using an immersion blender (or regular blender) puree the soup until desired consistency. I like it smooth with a little texture.
  5. Add half & half, taste for salt. Most likely you will need to season it again. Enjoy

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Light Chicken Chimichangas with Chimichurri Sauce

Light Chicken Chimichangas with Chimichurri Sauce

I call it my triple C dish. Say chicken chimichangas with chimichurri three times and see what happens to your tongue. Put chicken chimichangas with chimichurri sauce on the dinner table and see what happens then. Guaranteed pleaser.

What sets these chimichangas apart from the traditional version is that they aren’t fried and full of veggies. These are much healthier and super delicious, especially with the chimichurri sauce on the side.

Light Chicken Chimichangas with Chimichurri Sauce

The chimichurri sauce can be used with so many dishes. I serve it with grilled meats, fish, chicken and even over beans. Kurt and I went a little nuts and finished the entire portion. I love using both parsley and cilantro, but if you’re not a big fan of cilantro you can make it with parsley alone.

Light Chicken Chimichangas with Chimichurri Sauce

Light Chicken Chimichangas with Chimichurri Sauce

Traditional chimichangas are prepared with beef. To make them lighter I substituted for chicken simmered in salsa verde. To add heartiness, substance and nutrition I added mushrooms, spinach, red onion and of course cheese. They come out so crispy on the outside, yet gooey on the inside. Simply delicious.

Light Chicken Chimichangas with Chimichurri Sauce

Light Chicken Chimichangas with Chimichurri Sauce

The best part about this post is wishing you all a wonderful weekend. I can’t deny starting my vacation tomorrow doesn’t hurt either. I am excited to have Thanksgiving week off and maybe even do a little Christmas shopping and a lot of decorating. Lets just say decking the halls is on my list to do.

Enjoy!

5.0 from 3 reviews
Light Chicken Chimichangas
 
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Serves: 3
Ingredients
  • 4 thicken thighs or 2 breast halves
  • ½ cup jarred salsa verde (I used the Whole Foods brand)
  • 2 cups water
  • 1 chicken bouillon
  • 3 portobello mushroom caps, chopped
  • 1 garlic clove, minced
  • 1 small red onion, chopped
  • 1 cup fresh spinach
  • 2 tbsp canola oil
  • 1 cup cheddar cheese
  • jalapeños and tomatoes for serving
  • 6 flour tortillas
Instructions
  1. Bring water to boil, add bouillon and chicken, reduce heat and simmer until fully cooked approximately 10 minutes. Remove and allow to cool, shred.
  2. Heat 1 tbsp canola oil in a skillet, sauté mushrooms, garlic, onion until fully cooked about 8 minutes. Stir in spinach and cook another 2-3 minutes until it's wilted.
  3. To make chimichangas, place a little chicken in the middle of the tortilla, top with the mushroom mixture and 1 tbsp cheese. Fold the sides then roll into a burrito. Repeat with the remaining tortillas.
  4. Heat the rest of the canola oil in a skillet, carefully add chimichangas and sauté until golden brown on each side. Don't overcrowd the pan, make it in two batches.
  5. Serve with chimichurri or your favorite hot sauce.

5.0 from 3 reviews
Parsley-Cilantro Chimichurri Sauce
 
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Ingredients
  • ½ cup parsley
  • ½ cup cilantro
  • ½ red onion
  • 2 garlic cloves
  • juice of half lime
  • salt
  • red pepper flakes
  • ¼ cup extra virgin olive oil
Instructions
  1. Add everything to a food processor. Pulse until combined. Don't over pulse, you don't want it to look like paste. Taste for salt, add more if necessary.

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Roasted Tomato Soup

Roasted Tomato Soup

Tomato soup is a classic All-American and a comforting memory of anyone’s childhood. I remember those days when canned tomato soup after school was the best, fastest and easiest thing I could prepare while my parents were still at work.  Those days are long gone but one thing has not changed, I love my tomato soup. These days the soup I eat never comes from a can, it’s made by me every time and the work I put into it is well appreciated by my loved ones. Roasted tomato soup with a grilled cheese sandwich will forever be one of my most beloved meals. Today I wanted to share this simple Roasted Tomato Soup recipe that is sure to put a smile on your face and spare the additives in the canned varieties.

Roasted Tomato Soup

Easy on your budget and short on the ingredients it is one of those meals that don’t require a lot of work. The smell of roasting tomatoes is a welcomed one in the kitchen especially when roasted with garlic and a bit of rosemary. I love it cold the very next day or slightly warmed with croutons. On a cold chilly wintry night it will warm you to your bones. As you can tell I LOVE tomato soup.

Roasted Tomato Soup

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You see that juice at the bottom of the pan? That is the foundation of everything I just described. I had a hard time restraining myself from licking the bottom of the pan. But I did clean it up with a wonderful slice of Pain de Campagne from Whole Foods. There was a party in my tummy before the soup was even ready. Happy cook is…. hmmm… I wonder if there is a saying for that. I might need to come up with one.

Roasted Tomato Soup

Roasted Tomato Soup

 With a heart full of love I wish you all a great day.

4.7 from 6 reviews
Roasted Tomato Soup
 
Prep time
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Author:
Serves: 4
Ingredients
  • 2½ lbs tomatoes, all varieties
  • 4 garlic cloves, sliced in half
  • ½ tsp fresh rosemary, finely chopped
  • 1 onion, diced
  • 2 tbsp butter, divided
  • 1 tbsp fresh basil, chopped
  • salt to taste
  • 1 bay leaf
  • 4 cups chicken stock
  • ¼ cup fat free half & half
  • olive oil
Instructions
  1. Heat oven to 450 degrees.
  2. Core and slice smaller tomatoes in half and larger tomatoes in quarters. Transfer into a deep baking dish, add garlic, rosemary and season generously with salt. Coat with olive oil and roast for 25 minutes.
  3. In a heavy soup pot or a Dutch oven, melt 1 tbsp of butter, add onion and sauté until soft.
  4. Add tomatoes with all their juice, chicken stock, basil and bay leaf. Bring to a simmer and cook another 15 minutes. Remove bay leaf.
  5. Using an emersion blender (or a regular blender) blend the mixture until smooth.
  6. Add half & half, season with salt if needed and enjoy.

 

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