Recent Recipes
Showing posts with label squash. Show all posts
Showing posts with label squash. Show all posts
Thai Butternut Squash Soup
Comments (0) | Monday, October 17, 2011
Ingredients:
- 1 Tbs olive oil
- 1 medium sweet onion, chopped
- 1 piece ginger (1-2 inches) peeled and grated
- 2 cloves garlic, minced
- 1 Tbs red curry paste
- 1 can (14.5 oz.) coconut milk
- 4 cups low-sodium chicken broth
- 3 lbs butternut squash, peeled, seeded and cut into 1 inch cubes
- 1 lime, juiced (about 3 Tbs)
- 1 tsp salt
- 1/3 cup unsalted peanuts, chopped
- 1/3 cup sliced scallions
Directions:
- Heat oil in a large, lidded pot over medium heat. Add onion and saute until softened, about 5 minutes. Add ginger and garlic and cook 1 minute. Stir in curry paste and cook another minute.
- Pour in coconut milk and chicken broth; stir well to break up the curry paste. Add squash, bring to a boil and then lower to a simmer. Cover partially and cook 15-20 minutes or until squash is tender.
- Puree soup with an immersion blender until smooth. Stir in lime juice and salt. Serve with peanuts and scallions. Add whole-wheat pitas or flatbread as a side if not on a gluten free diet.
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Grilled Scallops with Almond Arugula Pesto
Comments (0) | Sunday, October 9, 2011
Ingredients:
Pesto:
- 1/3 cup sliced almonds
- 2 cups arugula
- 1 cup basil leaves
- 2 cloves garlic
- 1/2 cup olive oil
- 1/3 cup grated Parmesan cheese
- 1/2 tsp. black pepper
- 1/2 tsp. salt
Squash and Scallops:
- 1 lb. zucchini, coarsely shredded
- 1 lb. summer squash, coarsely shredded
- 1 1/2 lbs. sea scallops
- 1/4 tsp. salt
- 1/8 tsp. black pepper
Directions:
- Pesto. In food processor or blender, combine almonds, arugula, basil and garlic. Blend as you gradually add oil and process until fully incorporated. Add cheese, pepper and salt; process until blended. Reserve 1/2 cup. Cover and refrigerate remainder for another use for up to a week.
- Squash and Scallops. Heat a large non-stick skillet over medium-high heat. Spray with non-stick cooking spray and add zucchini and squash. Stir fry for 2 minutes. Place in a medium sized bowl.
- Meanwhile, heat a grill pan over medium high heat. lightly brush with oil. Season scallops with salt and pepper. Grill scallpos for 2-3 minutes per side or until cooked through. Remove from grill pan and keep warm.
- Toss squash with 1/4 cup of the reserved pesto. Serve immediately with scallops and reamaining 1/4 cup pesto.
Yield: 4 servings
Nutrition facts:
- 350 cal.
- 18g fat (3g sat.)
- 35g protein
- 13g carbs
- 3g fiber
- 692mg sodium
- 62mg cholesterol
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Curry-Scented Butternut Squash Soup
Comments (0) | Wednesday, September 21, 2011
Ingredients:
- 1 butternut squash, 2 1/2 lbs. (6 cups cubed)
- 2 large, sweet apples (such as Fuji or Honeycrisp)
- 3 medium onions
- 2 Tbsp. butter
- 1/4 cup packed dark brown sugar
- 1 1/2 Tbsp. curry powder
- 6 cups chicken or vegetable stock
- 1 container (8 oz) mascarpone cheese
- 2 tsp. salt
- sour cream and snipped fresh chives (optional)
- Peel squash and apples; cut into 1 inch cubes and dice onions.
- Melt butter in 8-qt. stockpot over medium-low heat. Add onions; cook 5-6 minutes or until tender, stirring occasionally. Add squash, apples, brown sugar, and curry powder. Cook and stir 1 minute or until curry powder is fragrant. Add stock and bring to a simmer over medium heat. Simmer 24-26 minutes or until squash is very soft. Remove from heat.
- Carefully ladle about 1/3 of the squash mixture into a blender container. Cover and blend until smooth. Pour blended soup into a 6-qt mixing bowl. Repeat two times with remaining squash mixture.
- Return soup to stockpot and whisk in mascarpone and salt until mascarpone is completely incorporated. Return to a simmer over medium heat and remove from heat. Garnish each serving with sour cream and chives, if desired.
Nutrition facts:
- calories: 310
- fat: 16 g
- saturated: 9 g
- cholesterol: 45 mg
- carbohydrates: 39 g
- protein: 8 g
- sodium: 950 mg
- fiber: 5 g
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