Butternut Squash and Italian Sausage Soup--Stacy Johnson

Butternut Squash and Italian Sausage Soup

2 Tbsp. olive oil

1 onion, diced

6 cloves garlic, minced

4 carrots, sliced

3 stalks celery, diced

1 pound sweet italian sausage, removed from casings

1 large butternut squash

2 Tbsp. chopped fresh sage, plus 12 more

6 cups chicken stock or broth

1 tsp. cider vinegar or lemon juice

1/2 cup heavy cream (I used half & half)

salt and pepper to taste

Preheat the oven to 400 degrees F.

Lightly coat the squash halves with 1 teaspoon of the vegetable oil. Season the inside with salt and pepper and place cut-side down on a baking sheet lined with parchment paper. Bake until very tender, about 45 minutes. When the squash is cool enough to handle, scoop out the flesh and reserve. Discard the peel.

In a large saucepan over medium-high heat, add the remaining vegetable oil and, when hot but not smoking, add the sausage. Cook until golden brown, about 4 minutes. Add the onions and cook, stirring, until the onions wilted and starting to caramelize, about 6 minutes. Add the carrots and celery and cook for another 3-5 minutes. Add the garlic & sage and cook, stirring, for 1 minute. Add the cooked squash and chicken stock, stir well to combine, and bring to a boil. Reduce the heat to low, and simmer for 30 minutes, stirring occasionally.

With a hand-held immersion blender, or in batches in a food processor or blender, puree the soup. Strain through a fine mesh strainer into a clean saucepan. Add the cider vinegar and stir to combine. Add the cream and adjust seasoning, to taste.

In a small saute pan, cook the butter over medium-high heat until it begins to turn brown around the edges. Add the whole sage leaves and cook until crisp, 1 to 2 minutes. Transfer the leaves to paper towels to drain. (I didn't do this, but it sounds amazing!)

Serve the soup in bowls, garnished with the crispy sage leaves.

Indian Chicken Tikka Masala

This is as delicious, but much healthier than the butter chicken. Don't get scared away by all the ingredients. It is FAST--on the table in 30 minutes. You'll be waiting on the rice.

I cannot get enough of those Indian spices! The tumeric is supposed to have healing properties so we're eating a lot of it these days! Check out the Indian market on 8600 S. and 7th east. Cheap and fresh spices. They sell curry leaves you can grind for fresh curry powder.

originally from thepioneerwoman.com & adapted by sisterscafe.blogspot.com & me!

3-4 chicken breasts

1/2 c plain yogurt

6 Tb butter (divided)

cumin

coriander

kosher salt

1 1/2 c heavy cream

28 oz. can diced tomatoes

1 large onion

4 cloves garlic, minced

2 in. chunk fresh ginger, peeled and minced

Garam Masala
sugar
2 c Basmati rice

optional:

fresh cilantro

chili peppers

turmeric

frozen peas

Chop up the chicken breasts into bit-sized pieces. Season the chicken breasts with Kosher salt. Next sprinkle them on both sides with coriander and cumin. Then coat the chicken with the plain yogurt. Set the chicken on a metal cooling rack over a foil-lined cookie sheet and place it about 10-12 inches below a broiler for 5-7 minutes on each side or until cooked through.

Next dice the onion and saute with 2 Tb butter over med-high heat until slightly browned. As the onions cook, mince your garlic and ginger (1x2 inch peeled chunk). Add to onions with 1 Tb salt.

At this point add 3 Tb Garam Masala spice (found in the spice section of the grocery store). If you like it hot, you can add a chili pepper or two. (I did not and my family thought it was plenty hot!) Add the tomatoes and continue cooking and stirring, scraping the bottom of the pan to deglaze it. Add about 1 Tb sugar and allow this mixture to simmer on medium for 5 minutes.

To a rice cooker add 2 cups Basmati rice, 4 Tb butter, 1 tsp salt, 1 Tb ground turmeric and 4 c water. Cover, turn on your rice cooker and walk away. If you do not have a rice cooker, cook your rice as usual but make sure you use Basmati. (The turmeric adds a very subtle flavor - it's more about the vibrant yellow color it creates.)

After the Tikka Masala sauce has had a chance to simmer for a bit, add in the 1 1/2 c heavy cream. Add the chicken into the sauce. A handful of chopped cilantro is a nice addition if you like cilantro. You can also throw some frozen peas into the cooked rice, give them a stir and allow the heat of the rice to cook the peas. It tastes great and gives another nice dash of color. Serve the rice with the Chicken Masala over the top.Yummy with Naan bread too!

"Easy" Indian Butter Chicken

adapted from allrecipes.com

Ingredients

• 1/2 cup butter, divided
• 1 onion, minced
• 1 tablespoon minced garlic
• 1 (15 ounce) can tomato sauce or chopped tomatoes
• 1 1/2 cups heavy cream
• 2 teaspoons salt
• 1 teaspoon cayenne pepper
• 1 teaspoon garam masala (at most grocery stores)
• 1 1/2 pounds skinless, boneless chicken breast, cut into bite-sized chunks
• 2 tablespoons vegetable oil
• 2 tablespoons tandoori masala (found at the Indian market on 7th east & 8600 south in Sandy)

Basmati rice

tumeric

butter

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Melt a few tablespoons of butter in a skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes. ****this is the most important step! Get them nice and caramelized!!
3. Meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, heavy cream, salt, cayenne pepper, and garam masala. Bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally. Then stir in caramelized onions.
4. While the sauce is simmering, toss cubed chicken breast with vegetable oil until coated, then season with tandoori masala and spread out onto a baking sheet.
5. Bake chicken in preheated oven until no longer pink in the center, about 12 minutes. Once done, add the chicken to the sauce and simmer for 5 minutes before serving.

Serve with Basmati rice--add 2 TBS. butter and 1 tsp. tumeric to each cup of rice and 2 cups of water & cook in the rice cooker!

Pork Tamales

Go to Costco buy a bag of tamales.
Put in a 8 x13 glass dish.
Pour favorite sauce over.
Microwave for 8 minutes.
Remove corn husks.
Serve!

My best recipe yet!

Avocado Salsa

1 can black beans (rinse and drain)
1/2 cup corn
2 large tomatoes chopped (put them in a strainer so the juices can drain a little)
1 bunch of fresh cilantro chopped fine
6 green onions chopped
2 avocados chopped

1 pkg Good Seasons Italian Dressing
1/3 cup vinegar
1/2 cup oil
1 Tbsp water

Combine first five ingredients. Combine dressing powder, vinegar, oil and water. Pour over bean mixture and let sit for 45 minutes. Add avocados just before serving.

Orange Teriyaki Chicken

Ingredients:

1 1/2 cups Chicken broth
1/4 teriyaki sauce
3 cloves garlic, minced
3/4 cup orange marmalade
4 green onions, sliced
2 Tbsp cornstarch
8 skinless chicken thighs
1/2 cup walnut pieces

Directions:
Mix chicken broth, teriyaki sauce, garlic, marmalade, 1/4 c. green onions and cornstarch in a crock pot. Add chicken and turn to coat.

Cover and cook on low 8-9 hours or until chicken is no longer pink. Sprinkle with walnuts and remaining green onions before serving. Serve chicken over a bed of white rice.

Pasta Fagoli Slow Cooker Soup

1 pound lean ground beef, browned and drained
1/2 large red onion, chopped
1 cup carrots, chopped
2 celery stalks, sliced
2 cans (14.5 oz) diced tomatoes (and juice)
1 can kidney beans, drained and rinsed
1 can white beans, drained and rinsed
4 cups beef broth
1 jar (16.5 oz) pasta sauce
2 tsp oregano
1 T Tabasco sauce
1/2 tsp salt
1/4 tsp black pepper
1/2 cup dry pasta, to add at end of cooking time (dittalini pasta or salad roni noodles)


Use a 6 quart or larger crock pot, or cut the recipe in half. This makes a lot. Brown the meat on the stove top, and drain well. Let it cool a bit. Chop up the carrots, onion, and celery. Add it to the empty crock pot. Drain and rinse the beans, and add them. Add the whole cans of tomatoes, and the pasta sauce. Add the beef broth. Add the salt, pepper, oregano, and Tabasco sauce. Stir in your meat. Cover and cook on low for 8 hours, or high for 4. When the vegetables are tender, stir in the 1/2 cup of dry pasta. Cover and cook for another hour on low, or until the pasta is tender. It will swell quite a bit.

Serve with a bit of Parmesan cheese if you have it.