Peanut Squash Soup

     Once a year, J.T. must attend a Northridge High school football game.  For the last three years, I have had the privilege of being his date J.  J.T.’s middle school kids are given the opportunity to play with the high school band at the last home football game of the year.  In previous years, J.T. and I have gone out to eat after the game.  I am not sure why I remember all this, but two years ago we ate at a Mexican restaurant and one year ago we ate at Wendy’s (chili and baked potatoes for both of us).  This year we decided we would eat at home – Peanut Squash soup and whole grain popovers to be exact.  Lately, every time J.T. and I have eaten out, it has been a disappointment.  The quality of the food is not what it should be and is not worth our money.  Yes, we still eat at Zoe’s Kitchen on Wednesday, but even the quality of their food could be improved upon.  The only restaurant in Tuscaloosa worth every penny is Epiphany Café.  J.T. and I had our rehearsal dinner at Epiphany’s and the food is always outstanding! Back to the soup – I made this soup and the popovers in less than an hour the morning of the Northridge game.  All we had to do was reheat and eat.  The meal is also great because it is budget friendly.  The peanut butter serves as the protein in this meal – no meat required.  This soup has a sweet and spicy flavor.  If you would like to cut down on the amount of heat, decrease or omit the cayenne pepper and crushed red pepper flakes.

Recipe adapted from 100 Days of Real Food

Ingredients

·         2 tablespoons extra-virgin olive oil

·         2 pounds butternut squash, cubed into big chunks

·         1 large onion, diced

·         6 garlic cloves, chopped

·         1 teaspoon cumin

·         1 ½ teaspoons kosher salt

·         ¼ teaspoon cayenne pepper

·         4 cups vegetable stock

·         ¾ cup smooth peanut butter

·         2 tablespoons tomato paste

·         ½ teaspoon crushed red pepper flakes

Directions

1.      Heat the olive oil in a large pot over medium heat.  Add the squash, onion, garlic, cumin, kosher salt, and cayenne pepper.  Sauté until the onion becomes translucent, about 7 minutes. 

2.      Stir in the vegetable stock, peanut butter, tomato paste, and red pepper flakes.   Bring to a boil, cover, reduce the heat to low, and simmer for about 30 minutes, or until the butternut squash breaks in half when pierced with a fork.  Serves 5 to 6. 

Note:  I made this using my own homemade vegetable stock.  If you are using store bought vegetable stock, you may need to decrease the amount of kosher salt.   

Potted Pork Chops with Sweet Onions and Apples

recipe adapted from Rachael Ray

 Ingredients

• 6 boneless pork chops, halved
• Kosher salt and freshly ground black pepper
• 2 tbs. EVOO
• 2 medium onions, sliced
• 2 medium Macintosh apples, peeled and chopped
• 2 fresh bay leaves
• A few sprigs fresh sage, very thinly sliced
• 1 can of chicken broth

Directions

1. Season the pork with salt and pepper. Heat 1 tbs. EVOO in a Dutch oven over medium-high heat. Add the pork and brown the meat. Do this in 2 batches if your pot size demands it. Use a little extra oil if necessary for a second batch. Remove the browned meat to a plate and add the remaining oil to the pan. 
2. Reduce the heat a bit and add the onions, apples, bay leaves, and sage. Season with salt and pepper and cover the pan to sweat the onions for 12 to 15 minutes, stirring occasionally. Uncover the pot and raise the heat a bit. When the onions start to brown, add the broth to the pot. Simmer uncovered for 5 minutes and allow to thicken.  
3. Slide the pork back in, and simmer to cook through a few minutes more. Serve from the hot pot. Serves 5.

Roasted Winter Vegetables

 Ingredients

• 1 lb. baby carrots
• 4 red potatoes, quartered
• 1/2 lb. brussel sprouts (halved if large)
• 2 tbs. EVOO
• 1 tsp. kosher salt
• 1/2 tsp. black pepper
• 1 tsp. dried oregano
• 1 tsp. dried rosemary
• 1 tsp. dried thyme
• 1 tsp. Herbs de Provence

Directions

1. Preheat oven to 425 degrees. Toss all ingredients together in a large bowl.  Transfer to a large baking sheet.  Roast for 40 minutes, flipping once.  Serves 5. 

Balsamic Summer Squash

 Ingredients

• 3 medium zucchini, cut into 1 inch cubes
• 3 medium yellow squash, cut into 1 inch cubes
• 2 cloves garlic, minced
• 2 tbs. EVOO
• 2 tbs. Balsamic vinegar
• 1 1/2 tsp. Italian seasoning
• 1 tsp. kosher salt
• 1/2 tsp. black pepper

Directions

1. Heat oil over medium heat; add garlic and cook 30 seconds.  Add all remaining ingredients and cook covered for 25 minutes.  Remove lid and reduce heat to low; cook an additional 10 minutes stirring occasionally.  Serves 6.

Honey Dijon Grilled Pork Chops

recipe adapted from Rachael Ray

 Ingredients

• 4 bone-in pork chops
• 1/4 c. stone ground Dijon mustard
• 1/4 c. honey
• 2 tbs. apple cider vinegar
• 1 tbs. lemon juice
• 2 tsp. dried thyme

Directions

1. Whisk together mustard, honey, vinegar, lemon juice and thyme.  Pour over pork chops and allow to marinate overnight.  
2. Grill pork chops over medium heat for 20 minutes, flipping once.  Serves 4. 

Roasted Carrots, Potatoes, and Onions

 Ingredients

• 1 lb. baby carrots
• 4 small Idaho potatoes, cubed
• 2 yellow onions, chopped
• 1/4 c. plus 1 tbs. Kraft Zesty Italian dressing
• 3/4 tsp. kosher salt
• 1/2 tsp. ground black pepper

Directions

1. Preheat oven to 425 degrees.
2. Toss vegetables in 1/4 c. dressing, salt, and pepper. 
3. Roast for 30 to 40 minutes.  Toss with remaining dressing and serve.  Serves 4. 

Sauteed Squash, Zucchini, and Mushrooms

Ingredients

• 4 yellow squash
• 3 zucchini squash
• 2 c. mushrooms, sliced
• 2 tbs. EVOO
• 1 1/2 tsp. kosher salt
• 3/4 tsp. black pepper

Directions

1. Slice squash into thick matchsticks.  In large cast iron skillet, heat EVOO over medium high heat.  Add squash, mushrooms, salt, and pepper. Cover with lid and allow to cook 30 minutes, stirring occasionally.  Remove cover and allow excess water to boil off.  Serves 6. 

 Bacon Wrapped Rosemary Chicken

recipe adapted from Rachael Ray

 Ingredients

• 2 tbs. EVOO
• 2 large cloves garlic, minced
• 2 tsp. dried rosemary, minced
• 8 pieces good quality boneless, skinless chicken thighs, trimmed of fat
• Salt and freshly ground black pepper
• 8 slices bacon
• Drizzle balsamic vinegar

Directions

1. Heat a double burner grill pan, griddle pan, or outdoor grill over medium-high heat.
2. Pour EVOO into a shallow dish and add the garlic and rosemary.
3. Season the chicken pieces with salt and pepper, to taste, and add them to the garlic mixture. Turn to coat. Wrap the chicken pieces in bacon. Grill for 12 minutes, turning occasionally.
4. Serve 2 pieces of chicken for each serving.  Drizzle with balsamic vinegar and serve. Serves 4.

Roasted Balsamic Vegetables

Ingredients

• 5 yellow squash, cubed
• 3 zucchini squash, cubed
• 1 pint cherry tomatoes
• 5 roma tomatoes, cubed
• 2 tbs. EVOO
• 2 tbs. Basalmic vinegar
• salt and pepper

Directions

1. Preheat oven to 425 degrees. Toss vegetables in EVOO and vinegar and spread on roasting sheet.  Sprinkle with salt and pepper.  Roast for 30 to 40 minutes in oven, turning once.  Serves 6.

Pennywise Steaks

recipe adapted from couponmaximizer.com

  

Ingredients

• 1 1/2 lbs. ground chuck
• 3/4 c.GF bread crumbs
• 1 1/8 c. almond milk
• 1 tsp salt
• 1/2 tsp black pepper
• Worcestershire sauce

Directions

1. Preheat oven to 400′
2. Combine all ingredients except Worcestershire sauce in a medium-sized bowl (mix by hand til well-blended)
3. Shape meat into 6 steaks and place in a baking dish
4. Sprinkle with Worcestershire to taste (6 shakes per steak)
5. Bake 30 minute.  Serves 6.

Squash Pie

recipe adapted from elanaspantry.com

Ingredients

• 1 medium butternut squash, cut in half, seeded
• 1 1/2 tbs. EVOO
• 1 tbs. honey
• 1 egg
• 1 1/2 tbs. vanilla extract
• 1/2  tsp. cinnamon
• dash of nutmeg
• 1/4 teaspoon kosher salt
• brown sugar

Directions

1. Bake squash in the oven at 350° for 40 minutes, until soft
2. Scoop squash out of skin, discarding skin
3. Place squash in food processor with oil, honey, eggs, vanilla, cinnamon, nutmeg and salt
4. Puree until smooth and creamy
5. Place 4 ramekins and bake at 350° for 30 minutes.  Sprinkle with brown sugar and serve.  Serves 4.

Turkey & Wild Mushroom Meatloaf
recipe adapted from Rachael Ray

Ingredients

Note: clean mushrooms with a damp cloth. Do not run directly under water.

• 2 tbs. EVOO, divided
  
• 1-6oz. package whole mushrooms, diced
  
• 1/2 Vidalia onion, chopped
• Salt and pepper
• 1 1/3 pounds ground turkey, the average weight of 1 package
• 3 or 4 sprigs fresh sage, leaves chopped, about 2 tablespoons
• 1 tablespoon Worcestershire sauce
• 1/2 cup GF bread crumbs
• 1 egg, beaten
• 1 tbs. EVOO
  
• 2 tablespoons brown rice flour
• 2 cups chicken broth
• 1 teaspoon poultry seasoning

Directions

1. Heat a nonstick skillet over medium high heat. Add 1 tbs. oil. Add chopped mushrooms and onion and season with salt and pepper. Saute mushrooms 5 or 6 minutes until dark and tender. Remove from heat. Transfer mushrooms to a bowl and return pan to stove top to preheat to cook patties.
2. Add turkey to the mushroom mixture. Make a well in the center of the meat. Add sage, Worcestershire sauce, bread crumbs and beaten egg and season with salt and pepper. Mix turkey meat loaf. Divide meat loaf mixture into 4 equal parts by scoring the meat before you form patties. Form 4 equal oval patties 1 inch thick. Add 1 tbs. of EVOO to pan and arrange patties in the skillet. Cook 8 minutes on each side and transfer to a serving plate or individual dinner plates. Return pan to heat and add 1 tbs. EVOO. Once oil has heated through, whisk in flour and cook 30 seconds. Whisk in broth and season gravy with poultry seasoning, salt and pepper, to taste. Simmer gravy until it reaches desired thickness, and pour over patties, reserving a little to pass at the table.

Roasted Sweet Potatoes and Butternut Squash

Ingredients

• 3 medium sweet potatoes, peeled and cut into 1-in. cubes
• 1 medium butternut squash, peeled, seeded and cut into 1-in. cubes
• 2 tbs. EVOO
• 2 tbs. honey
• 1 tbs. maple syrup
• 1 tsp. kosher salt, plus more for sprinkling

Directions

1. Whisk together EVOO, honey, and maple syrup. Toss sweet potatoes and squash in mixture. Spread vegetables onto roasting sheet. Sprinkle with 1 tsp. of kosher salt.
2. Roast at 400 degrees for 45 minutes, flipping once. Before serving sprinkle with additional kosher salt to taste. Serves 6.
   

Grilled Salmon

Ingredients

• 2 (6-8 oz.) Salmon fillets
• 2 tsp. EVOO
  
• 2 tsp. lemon juice
• salt and freshly ground black pepper

Directions

1. Preheat George Foreman grill with medium heat.
   
2. Brush salmon with EVOO and lemon juice. Sprinkle fish with salt and pepper.
3. Place fish on grill and cook for 4 to 5 minutes with lid closed, or until brown crust forms. Lift cover and cook an additional 5 minutes. Serves 2.
   

Grilled Portobello Mushrooms and Zucchini

Ingredients

• 6 oz. portobello mushrooms sliced (3 whole)
• 1 zucchini, sliced to same thickness of mushrooms
• 1 tbs. EVOO
• 2 tbs Worcestershire sauce
• 1/2 tsp. garlic powder
  
• salt and freshly ground black pepper

Directions

1. Spray grill pan with oil and preheat over medium heat.
   
2. Mix together EVOO, Worcestershire sauce, and garlic powder. Brush mixture onto vegetables and sprinkle with salt and pepper.
   
3. Grill mushrooms for 12 minutes, flipping once and zucchini for 20 minutes, flipping once. Serves 2 to 3.