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[personal profile] anotherheather
This came from one of my MIL's ancient cookbooks. One time when I was sick she made me a pot while watching my daughter and it really hit the spot.

4 Tbsp butter or other oil
2c finely chopped yellow or white onions
4 tsp curry powder
2 med butternut squash (about 3lb)
2 apples, peeled, cored and chopped
3c chicken or vegetable stock, plus additional (up to 4 cups)
salt and pepper to taste

  1. Cook onions in butter with curry powder in a large pot on medium-low heat until tender, about 25 minutes.

  2. While onions are cooking, slice each butternut squash in half. Scoop out the seeds, and then peel outside. Roughly chop so pieces are about the size of the tip of your thumb.

  3. Once onions have softened, add remaining ingredients except for the apple juice or additional stock and bring to a gentle boil. Reduce heat to a simmer and cover, stirring occasionally. Cook until squash and apples are fork tender, about 45 minutes.

  4. Remove from heat and puree with a stick blender. Add apple juice or additional stock until soup is at desired consistency. Season with salt and pepper.
anotherheather: (Default)
[personal profile] anotherheather
This was so good I've made it twice so far! It's super easy and makes great leftovers. This is a simplified version of a recipe I got from The Fresh 20:

1 Tbsp olive oil
1 lb bulk italian sausage (I used pork)
3 cloves garlic, minced
1 bunch broccolini or broccoli rabe, chopped
2 green bell peppers, diced
Juice of one lemon
1/2c chopped fresh basil
2 cups cooked rice, brown or white
salt and pepper to taste

The rice can be made ahead of time, but both times I made it I just made it in the rice cooker as I was chopping the vegetables. Use stock instead of water when cooking the rice for extra flavor.

  1. Heat a large saucepan over medium high heat and add olive oil and sausage. Cook until sausage is cooked through and slightly browned, chopping into small pieces with spatula as you cook.

  2. Add garlic, broccolini, bell peppers and a pinch of salt and cook until just tender for about 3 - 5 minutes.

  3. Turn off the heat and add lemon juice, basil and rice. Stir well and cover for a couple of minutes before serving to ensure peppers are tender. Add salt and pepper to taste.


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