Monday, February 25, 2013

Curried Butternut Squash Soup

Original is here.

My Version:

1 (2 1/2-pound) butternut squash, peeled, seeded, and cut into 2-inch cubes
4 teaspoons olive oil, divided
3/4 teaspoon kosher salt, divided
1 cup chopped onion
3 cups no-salt-added chicken stock
1T hot curry powder
1 1/2 tablespoons fresh lime juice
1 (13.5-ounce) can coconut milk
1/4 cup cilantro leaves
1/4 cup flaked unsweetened coconut, toasted
2 small Thai red chiles, thinly sliced (optional)
Roast squash at 450* with 1T oil and 1/4t salt. Saute onion in remaining oil.  Add squash, stock, remaining salt, and curry powder.  Simmer for 15 minutes.  Stir in lime juice and coconut milk.  Puree with immersion blender. Serve with toppings.
I have a similar recipe that doesn't call for roasting the squash.  You just throw it in with the stock and simmer for about 20 minutes.  I'm sure it would be equally tasty.

Anytime Sausage (Sugar Free!)

Who needs Breakfast Sausage?  I vote for Anytime Sausage. 

Original is here.

My version:
1.3 lb ground turkey (not extra lean... you need the fat so it doesn't stick to the pan!)
2t sage
1t salt
1t black pepper
1/8t crushed red pepper
1pinch ground cloves
For sweeter sausage: 1 baby apple, peeled, finely chopped (optional)

The original recipe called for marjoram, but I don't have any.  I'm sure it would add a nice little touch.  I did recently acquire some Italian Seasoning, which is heavy on marjoram and I sprinkled it on top during cooking.  That turned out really nicely.

If you don't want to measure out a bunch of seasoning each time, then make a big batch.  I found that 1t of the mix for every 1/3lb of meat works great.