Roasted Butternut Squash Leek Apple Chowder

ButternutSq-Leek-Apple-Chowder

I found a good creamy curried butternut squash soup recipe the other day. But if you put curry powder in a soup, it kinda becomes all the same flavor and I love curry, but sometimes I want just hearty squashy chowder. This is a winner. Just in time for Thanksgiving.

Ingredients: 
2 lb butternut squash
3 apples
2 leeks
1 onion
2 carrots
3 small colorful potatoes
3 Tbsp olive oil
1 tsp sea salt
1 Tbs maple syrup
1/2 cup apple cider
1 Tbs apple cider vinegar
1/2 tsp ground black pepper
1 tsp rosemary
1 bay leaf
a few garlic cloves

Roast vegetables: Chop leeks roughly and wash well with water. Drain. Core apples and chop roughly. Quarter an onion. Keep 1/4 of the butternut squash on side. Halve the rest of butternut squash. Scoop seeds out. Rub little bit of olive oil on the cut side. Place cut side down on a baking sheet. Combine the rest of chopped vegetables in a big baking sheet/pan, drizzle 2 Tbsp olive oil and maple syrup. Roast in an oven at 350 ºF for 30 minutes or until everything becomes tender. Let them cool.

Cook garnish vegetables: Peel the remaining butternut squash. Dice butternut squash, carrots, and colorful potatoes at 3/4″. Boil 4 cups water. Put all of diced vegetables, salt, bay leaf, crashed garlic cloves, rosemary, and black pepper in the boiling water. Cook 5 minutes or until everything becomes tender. Remove garlic cloves and bay leaf. Separate vegetables from the cooking water. Reserve the liquid.

Assemble chowder: Put some of the roasted vegetables and water from the cooking vegetables in a blender. Blend until smooth. Repeat until all roasted vegetables are purred.  Mix the purred vegetables, cooked vegetables, remaining cooking water if there was any, apple cider and apple cider vinegar. Season with salt and black pepper, if you desire. I didn’t have to put anything else in it.

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Stuffed Bell Peppers

Stuffed-PepperThis is my first time to make stuffed bell peppers. I was surprised that it was easy and yummy. It takes about 40 minutes of baking time though.

Ingredients: 4 bell peppers (any color), 3 carrots (grated), 1 onion (minced), 2-3 cloves garlic (minced), 1 and 1/2 cups cooked wild rice or quinoa (3/4 cup uncooked), 1 cup cooked beans (navy beans, black beans, edamame, or corns: edamame and corns do not need to be cooked), 1 t dried oregano, 1 t dried thyme, 1 t dried basil, 1 t smoked paprika, cayenne pepper, or 1 t chipotle sauce, salt and black pepper, olive oil, 3 T ketchup ( I make my own with tomato paste and freeze it) or 1/2 cup tomato sauce

  1. Cook beans. Cook wild rice or quinoa.
  2. Cut bell peppers in half. Remove stems and seeds.
  3. Sautée minced onion, garlic, and grated carrots with splash of olive oil in a frying pan for 5 minutes or until it becomes soft.
  4. Add dried herbs, black pepper, cayenne and salt to taste.
  5. Add cooked beans and grains, and mix. Adjust the seasonings.
  6. Stuff halved bell peppers with the stuffing.
  7. Lay them on a baking pan, face up. Fill 1/4″ water in the pan. Cover with a foil.
  8. Bake at 360º for 20 minutes. Uncover and bake another 20 minutes.

Navybeans in Tomato Sauce

Navybeans-in-TomatoSauceI love this dish, all in one. It’s a rather winter dish since you can use dry beans and a tomato can to make it. This is a great dip (without broccoli rabe) for corn chips. This recipe is enough to make 4 main dishes.

Ingredients: 1 28 oz Whole Tomato Can, 2 cups cooked Navy Beans, 1 Onion, 1 Green Bell Pepper (optional), 1 Carrot (optional), 2-3 cloves Garlic,  1/2 t Dried Oregano, 1/2 t Dried Basil, 1/2 t Dried Thyme, 1/2 t Black Pepper, 1 t Salt,  a pinch Cayenne Pepper, Olive Oil, 1/2 cup chopped Parsley, 3-4 oz dried small pasta/person or bread to go with it. I added sautéed broccoli rabe at the end to make it more fun.

  1. Cook Navy Beans. I use a stove top pressure cooker. It’s so easy and quick, otherwise I will be using a can of beans.
  2. Mince onion. Chop green bell pepper and carrot in small cubes.
  3. Sautée garlic, onion, carrot and green pepper with a splash of olive oil in a big sauce pan.
  4. When they are soft, add dried herbs, black pepper, and salt. Add a pinch of cayenne pepper if you like it spicy.
  5. Squeeze tomatoes in the can, add them to the pan with the liquid. Bring to boil and simmer 10 minutes.
  6. Meanwhile, cook pasta 2 minutes less than done.
  7. Add cooked navy beans.
  8. Add chopped parsley. Add half cooked pasta. Heat it through for 2 minutes.

*Small pasta like orzo suits this dish well.

Sunday’s Menu 12/23

Green Goddess

Green Goddess

Breakfast: Coffee, Green Goddess Shake

Lunch: Fried Rice with Vegan Smoked Chicken Ham, Kale, Green Pepper, Carrot, Onion, Avocado, Sesame Seeds, Taro Pastry—M said this it is the best fried rice ever! The secret is the vegan smoked chicken ham.

Dinner: Miso Udon Soup, Mustard Leaf Dumplings

Best Fried Rice

Best Fried Rice

Miso Udon and Dumplings

Miso Udon and Dumplings

Tuesday’s Menu 6/26

Hula Shake

Breakfast: Coffee, Hula Shake (OJ, banana, strawberries, pineapple, mango, tofu)

Lunch: Satoimo and Konyaku in Miso, Quinoa Salad and Hummus on Flat Bread

Dinner: Caramelized Onion with Mushrooms and Kale, Brown Rice, Beet Soup with soy yogurt, Kobocha (Japanese Pumpkin), Homemade Vegan Banana Ice Cream, 3 Digestives

Lunch

Caramelized Onion with Mushrooms and Kale over Brown Rice

Homemade Vegan Banana Ice Cream