Tag Archives: fall

Potato Soup

15 Nov

Ingredients: Potatoes, onion, olive oil, granulated garlic, sea salt, basil, spinach, dried red pepper flakes, chicken, and chicken stock.

This tasty, slightly spicy, soup is quick and easy to make. It literally took me less than thirty minutes from start to finish. It would make a great lunch with a side salad or served as an appetizer with pasta for dinner.

Heat three tablespoons of olive oil over medium-high heat in a large stock pot. Add six peeled and cubed russet potatoes, half of a diced onion, half a teaspoon of granulated garlic, one to two teaspoons of dried red pepper flakes, and half a teaspoon sea salt. Cook this for about eight minutes, stirring often.

Stir in one cup of chopped fresh basil, two cups of chopped fresh spinach, and one cup of chopped, pre-cooked chicken breast.  (I use leftover roasted chicken from the night before.) Pour in just enough chicken stock to cover the potatoes and bring it to a boil. Reduce the heat to a simmer and cover for another fifteen to twenty minutes until the potatoes are soft but not quite falling apart.

Depending on the flavor of your chicken stock, you may need to add more salt to taste.

Experiment: Add fresh red bell peppers. Try kale instead of spinach. Use cooked Italian ground sausage instead of chicken. Add a splash of balsamic vinegar at the end for an added twist. Top with fresh grated Parmesan cheese.


Butternut Squash, Bacon, and Goat Cheese Pizza

11 Oct

This pizza was inspired by my friend Elisabeth after she served something very similar and super tasty to my family.  Thanks, E!

Ingredients: Butternut squash, bacon, goat cheese, mozzarella, sweet onion, olive oil, garlic, red pepper flakes, and pizza crust.

Start off by roasting about half of a Butternut squash in one inch cubes at 425 degrees until browned and softened (about twenty minutes).  Set them aside.

Cook ten slices of bacon and set aside to crumble once cooled.

In a heavy bottom skillet, caramelize one whole sweet onion. Set this aside.

Take your pizza crust (I use Boboli pizza crust if I don’t have time to make my own) and drizzle about two tablespoons of olive oil over the top. Evenly spread it over the surface of the crust. Take four to six minced cloves of garlic and sprinkle it evenly on the crust. Add about two cups of grated mozzarella cheese then the caramelized onions. Next, sprinkle about 1 to 1½ cups of baked squash followed by the crumbled bacon. Lastly, add another few tablespoons of mozzarella.

Bake for about ten minutes or for however long your pizza crust suggests as the best time. During the last two minutes of baking, add a ¼ cup of crumbled goat cheese and finish baking. Add one to two teaspoons of fresh dried red pepper flakes after baking if you like it spicy!

Experiment: Try adding a red sauce instead of the garlic and olive oil sauce. Top with fresh slices of cold tomato once the pizza comes out of the oven. Add thin slices of zucchini or mushroom. Hmmm… What else do you like on your pizza? Serve with baby spinach and arugula.

Mexican Squash Soup

4 Oct

Ingredients: Yukon Gold potatoes, garlic, carrots, a sweet onion, chicken broth, tomato sauce, salsa verde, acorn squash, Savory Cilantro Sauce, half and half milk, sea salt, dry ground mixed hot chili peppers, and mild cheddar cheese.

This smooth, rich, and spicy soup warms the body through and through. It is excellent served alongside your favorite Mexican dishes or as a meal in itself. The following makes a very large pot of soup. Halve the ingredients listed or make it as is and have a party! It will also freeze well.

Begin by preheating your oven to 400 degrees to roast the squash. I use one dark green acorn squash and one white acorn squash. These have a delicate sweet flavor and smooth creamy texture. Cut each in half and place them cut side down on a cookie sheet. Roast them for an hour and then turn the oven off. Leave them to rest in the oven for another thirty minutes or so. Note that the time may vary depending on the size of the squash. Remove them and let them cool completely for easy handling later.

Next, sauté seven chopped cloves of garlic and one chopped whole sweet onion with a touch of olive oil in a large stew pot. As they begin to soften and brown, add three chopped carrots and three peeled and diced Yukon Gold potatoes. Continue sautéing for another ten minutes or so. Then add one eight ounce can of organic tomato sauce, one cup of salsa verde, ¾ cup of Savory Cilantro Sauce and 32 ounces of organic free range chicken broth. Now, working with the roasted cooled squash, remove the seeds with a spoon and peel the skin from each piece. It should come off quite easily. Cut it into chunks and put it in the stew pot. Next, bring it to a boil and then reduce to a simmer and cover, allowing the lid to still vent a little. Allow the vegetables to cook until they fall apart easily when poked at. Now remove it from the burner and allow it to cool.

Using a blender or food processor, puree the cooked vegetables in batches to the consistency that you desire. Then add it all back into the stew pot. Turn the heat on low and stir in one cup of half and half milk, one cup of organic free range chicken stock, 1½ teaspoon of sea salt, ¼ to ½ teaspoon of dry ground mixed hot chili peppers and ¼ cup of mild cheddar cheese. Heat through and serve!

Experiment: Try different types of squash, add different peppers or chilies to the mix, use vegetable stock for a vegetarian alternative, add cooked rice for a different texture, top with fresh cilantro or green onion for added color, stir in cooked black beans or corn at the end for an even heartier soup, add shredded chicken or beef.