Butternut squash

Butternut Squash Soup

 

Butternut squash

With the cold weather here, its a perfect time for soup!  This is a great Butternut Squash recipe to warm up!

Enjoy! xo Jen

BUTTERNUT SQUASH SOUP

8 pounds of whole butternut squash, washed well
6 Tablespoons coconut oil (melted)
2 Tablespoons pure organic maple syrup
3 carrots, peeled and halved
1 large onion, thinly sliced
10 cups chicken stock or vegetable stock, preferably homemade or at least organic, divided
Pinch cayenne pepper
2 teaspoons sea salt (double this if your stock is unsalted)

INSTRUCTIONS
Preheat oven to 350 degrees.
Cut the squashes in half lengthwise. Scoop out the seeds and discard.
Place the squash halves cut side up in a roasting pan. Divide the coconut oil and maple syrup evenly amongst the squash cavities. Arrange the carrot and onions slices around the squash. Pour 2 cups of stock in the pan and cover tightly with foil. Bake for 2 hours.
Remove the pan from the oven and allow the vegetables to cool slightly or enough that you can handle them. Scoop the squash pulp from the skins and transfer to a large soup pot. Add the carrots, onions and cooking liquid from the pan.
Add the remaining 8 cups of chicken stock to the pot with cayenne and salt to taste (I usually add 1 Tablespoon when I use unsalted stock.) Stir well and bring to a boil. Lower heat and simmer, uncovered for 10 minutes.
Puree the soup until smooth in the pot with an immersion blender or in batches in a blender

turkey stew

Vegetable Turkey Stew

Vegetable Turkey Stew!

turkey stew

This was sooooo tasty! Enjoy ! xo jen

Ingredients

3 cups fresh baby carrots – chopped into smaller pieces if desired
3 cups cubed (1-inch) peeled sweet potatoes
6 stalks celery, cut into 1-inch pieces (1 1/2 cups)
1 cup sliced onion
2 lb. boneless skinless turkey breast cut into cubes
Salt, pepper, garlic, basil, (I also added Goya Adobo)

3 cups water
Steps
1 Spray 4 to 5-quart slow cooker with nonstick cooking spray. Layer all vegetables in slow cooker. Top with turkey. Pour water over turkey and spices.
2 Cover; cook on high setting for 4 hours or on low setting for 8 hours. Stir just before serving.

cauli

General Tso’s Cauliflower with rice

This may be one of my new favorites! I skipped the rice but the kiddos and my husband enjoyed it!cauli

Xo jen

General Tso’s Cauliflower & Rice

INGREDIENTS

1 c. short grain white rice or jasmine rice
1/2 c. sweet chili sauce
1/2 tsp. rice vinegar
1 tsp. soy sauce
1 garlic clove, grated
1 tsp. grated ginger
2 tbsp. cornstarch
1/4 c. all-purpose organic wheat flour
kosher salt
1 head cauliflower, cut into floret
Sesame oil for frying
2 scallions, chopped
Toasted sesame seeds
DIRECTIONS

Prepare rice according to package instructions. In a small sauce pan over medium-high heat combine sweet chili sauce, rice vinegar, soy sauce, garlic, and ginger. Bring to a boil and simmer until slightly thickened, about 2 to 3 minutes. Turn off heat and cover with lid to keep warm.
In a large mixing bowl whisk together cornstarch, flour, 1/2 teaspoon salt, and 2 tablespoons water. (It will make a thin batter.) Add cauliflower and mix until all pieces are coated in batter.
Preheat a large pot filled with about 4″ oil over medium-high heat, until oil reaches 350 degrees F. Working in batches, slowly add cauliflower pieces, shaking off excess batter before adding. Fry until golden brown, about 3 to 4 minutes. Using a slotted spoon or spider, transfer to paper-towel lined plate.
Meanwhile, reheat sauce until bubbling. Serve cauliflower over steamed white rice, drizzle with General Tso’s sauce and garnish with scallions and sesame seeds.