Acorn (Winter) Squash Soup

So I have decided this winter, we should always have soup readily available. And I've been taken with squash soups...of all kinds. This week I'm trying out winter squash. And I am/was so excited.  This is my first time cooking winter squash.

It's dangerously similar to butternut squash. So I prepared it the same way I do for my butternut squash. I cut it and deseeded it. Rubbed with some oil olive. This tends to help with the burning.

I baked it on 425 degrees for about 45 mins. I let it cool before blending it.

Next I blended roasted squashed with 5 cups go vegetable stock. About a cup for each half per squash half. You can totally use water, but Broth gives it a little more oomph. And this helps you use less salt. Add more or less broth (water) you get it to the consistency you want. 

Move this soup party to the stove. Add 1/2 of agave to the soup. I was going to use honey, but I have a baby under 1, so agave works better for us. You can add as more or less  Next add spices, 1/2 tablespoon of pumpkin spice and 1/2 tablespoon curry powder. I would normally use 1 teaspoon of cinnamon, but I decided to use my pumpkin spice because it's fall. Pumpkin spice has cinnamon and nutmeg in it, so it's great for this soup and fall.

Bring to simmer. If you want a bit more decadence and flavor add 1/4 of cream. Or just leave it vegan. Either way enjoy!

Refrigerator/Freezer/Pantry Staples

I love going to the grocery store. Secretly everyone has some weird chore they actually love. Mine is grocery shopping. I go to the grocery store, once maybe twice a week. I go a lot also because I buy a lot of fresh produce. I spend a majority of my time in the grocery store in the produce section. And I a produce snob. As much as I make fun of those hippie farm-to-table people, I'm one of them. I try to cook things in season. I buy new things to try out. My zen is found in the produce section.

So I mostly post new and exciting recipes. But we have also have some staples that we like in this house. I have to have avocado, tomato, cheese and eggs on hand for my husband impromptu omelet craving. He also needs potatoes for midnight hashbrowns. My toddler likes fresh noshes like pepper, apples, cheese, cucumbers, crackers. It's her own little fresh charcuterie plate.

Also I like to keep my fresh clean and void of old stuff. At the beginning of the week my fridge is full, but not overflowing. By the end of the week it should look pretty barren. I cook Monday - Wednesday, Thursday and Fridays are for leftovers, Saturday - Sunday are a toss ups. Random fact, I hate leftovers. I've started to try to embrace them at least for a day, but that's the longest I give them. But as long as I have my staples I can make almost anything. It's no iron chef pantry (I have dreams about this pantry), but it does the job.

Fridge:
Heavy Cream
Butter: My husband is huge fan of Kerrygold.
Cheese: I like to try new cheeses out. I found a fantastic cheese blend from Whole Foods.
Eggs
Apples

Seasonal fruits: Watermelon, strawberries, mango
Sweet bell peppers
Ginger: Smoothies, Juices, Chinese food, you name it
My Wheat Meats and other treats: Tofu, Sweet Earth Seitan (my favorite), Westsoy Seitan

Freezer:
Broccoli: My go to when I've failed to properly plan during a grocery trip.
Frozen fruit: Mangoes, pineapples, peaches (these are a teething baby's best friend), strawberries, bananas

Pantry:
Coconut milk
Beans (Canned and Dry): Pinto (dry and canned), garbanzo (dry and canned), lentils (dry)
Onions
Potatoes
Rice: Parboiled on occasion basmati (I just learned how to cook this correctly.)
Flour: All-purpose white because everything else scares the non-baker within me.
Oatmeal
Sugar: I try to not use sugar unless I'm baking. I prefer honey or agave.
Salt and Pepper
Olive oil
Honey: I'm shy about using it right now because I have a baby under 1 in the house. But once he's ready. It'll be back in everything.
Agave: This is what we use instead of honey.
Garlic
Pasta: We have SO much pasta. Mostly because it's what my husband makes his lunch with.

Missing any of these items means a quick trip to the grocery store. I just started keeping butter and cream on hand because it's what makes the world taste good. I'm trying to do more natural cooking, so I'm looking to do more cooking substitutions with applesauce and whole wheat, those may become staples soon too.

Mexican Street Food

Ever since I visited Bartaco in Nashville, I've wanted to recreate my own tacos at home. I had the baja fish taco, portobello with queso fresco taco, cauliflower taco, and falafel taco plus the mexican corn. They were all pretty amazing, the flavors were so deliciously complex. I would have love to recreate them all, and maybe eventually I will; but for now I needed to do something quick and easy, but just as delicious.

So I made Mexican corn and Portbello mushroom and avocado taco. It was amazing. And so simple. I've made tacos before but it was something about these. I can only think it was my choice of ingredients. I tried to stay as authentic and as fresh as possible.

First, I used corn tortillas usually I pass these little gems for flour ones, but they're growing on me. Next, I used meaty, hearty portobello mushrooms. Simply prepared, just sautéed with olive oil and salt (if you're not watching your figure use butter, the flavor increases exponentially). I made a pseudo salsa with onion, tomato and cilantro. And topped with avocado and cotija cheese. Let me talk about this cheese real quick, it's subtle but it packs a lot of flavor. But if you want "authentic" mexican flavor, use this.

Finally, I grilled some corn on my griddler (yes it's still going strong). I coated it in miracle whip. I used miracle whip because it was what was in my fridge. But normally you would use mayo. Cover it with Cotija cheese. It crumbles in your hands, which is how I crumbled mine. But I would recommend used a food processor or maybe coffee grinder for a finer crumble. And lastly a dash of cayenne and sprinkle of cilantro. Prepare to indulge in a little taste of Mexican street food.

Eat This Not That: Lettuce at least try

I'm trying to my watch my diet. So I am starting my own "Eat this not that" cause it's better for you challenge. So I tried the lettuce burger today. It was delicious! Everything I love about a burger with only minimum sacrifice. Like skipping the fudge on brownie ice cream sundae, is it really worth the 40 extra minutes on the elliptical? I think not.

It was my first time trying this at home. I get it all the time at Red Robin. I do it for the fries! I figure 3 baskets of fries is worth 2 slices of bread lol. Anywho, it was so easy. And I didn't miss the bread. I definitely suggest using a large amount of lettuce to keep ingredients in. Other than that...treat like a normal burger.

(Please excuse small Pink dog in pic. He was my sous chef for the day)

My Herb Wall

I finally got my indoor herb garden going. I'm starting with some good basics: Rosemary, Basil, Mint, and Cilantro. This will be trial and error...I'll keep you posted.

Oils and Vinegar

Like most cooks I love new flavor enhancers. While doing my 2nd favorite pastime, shopping. I found a cute little shop in the mall that sells oils and vinegars. Many of the oils and vinegars were infused with different kinds of flavors. Olive oil is easy to infuse if you have a little time and patience. You also need a lot of what you plan on infusing your oil with. And it'll need to be cooked low for 10 mins. Garlic (10 cloves) and lemon (2 lemons) are excellent oil infusing options. They have strong flavors to permeate the oil. And they work well in a lot of recipes.

Since I don't really have the time, I choose to buy my oils and vinegars already infused. Here are the ones I picked up:

Mango vinegar
Fig vinegar
Garlic Olive oil
Lemon Olive oil
Orange Rosemary Vinaigrette

I've already made some veggie lamb with a a mango sauce using my new oils and vinegars. I used the mango and fig vinegar and lemon oil to marinate it. Then baked it off covered. I also used some frozen mango for flavor and texture. Sorry no pics.

Yellow Corn Grits with Veggie Kielbasa and Mixed Peppers

I went into the grocery store for regular grits because I couldn't remember if I had some at home. But I  couldn't find them and the children were getting antsy. So I grabbed the only grits I could find...yellow corn grits. *shrug* there's a first time for everything and I do love a cooking challenge. So here we are. First, let me say this was a good choice for this dish. Next, let me say these are more involved than your average grits. They are not as fine, so they have a grittier texture and a heartier taste. I found a recipe online and tweaked it a bit as I do most of my recipes.

Here it is:
2 cups vegetable broth
1 cup heavy cream
2 tablespoons butter
1 cup of yellow grits
1/3 cup of pepper jack cheese (optional)

Boil broth and 1/2 cream and 1 tablespoon of butter. Once it comes to a boil add grits, reduce to a simmer. Cook for 5 to 7 minutes, add the rest of the cream and butter. Mix in cheese.

Meanwhile saute your peppers and onion. Any color take your pick. This week I let my toddler chose because she loves raw peppers. Saute using olive oil, and about a tablespoon of butter (you'll thank me). And salt to taste.

I used the Tofurky Kielbasa sausage. This was a fantastic choice! I used my griddler to grill my kielbasa.

Next assemble and eat!