Butternut Squash and White Bean Stew

I have this habit of jumping into things head first, especially when I get excited about something new.  However, I recognize that it's not always the best idea, especially when it comes to food.  For example, I wanted to try using more lentils in our meals.  Instead of making lentil tacos, I should have made this soup.  Or when I wanted to incorporate more squash in our family's diet, instead of making this squash soup (although delicious), I should have started out with this Squash and White Bean Stew just to get the husband used to the idea.  Although, really, can he be surprised by anything I make at this point?

Butternut Squash and White Bean Stew
(adapted from Relish)
Printable Recipe
Serves 4-6

Ingredients
1 tablespoon olive oil
1 cup onion, diced
2 cloves garlic
2 stalks celery, diced
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 teaspoon dried rosemary
1 tablespoon dried parsley
2 tablespoons tomato paste
1 can (14 ounce) diced tomatoes
4 cups butternut squash, peeled and cubed
2 cups water
2 cans (15 ounces) white beans, drained and rinsed

Directions
1) Heat oil in a large pot.  Add onion, garlic, and celery and cook until tender.
2) Add salt, pepper, rosemary, and parsley and stir until fragrant.  Add diced tomatoes, squash, and water and mix well.  Cover and bring to a simmer.
3) Reduce heat and simmer for 30 minutes or until squash is tender.  Uncover, stir in beans, and simmer until stew consistency.  Garnish with parmesan cheese, if desired.  Enjoy!

Sausage and Lentil Soup

I know it's getting late in the season, but I still have soup to post!  This one was a huge hit with the entire family and was perfect for a lazy Sunday evening.

Sausage and Lentil Soup
(adapted from My Baking Addiction)
Printable Recipe
Serves 4-6


Ingredients

3/4 cup green lentils, sorted

1/2 pound ground Italian sausage

1/2 onion, diced

1 garlic, minced 

2 stalks celery, diced

2 carrots, diced

1 small zucchini, diced

1 teaspoon salt

1/2 teaspoon pepper

dash red pepper flakes

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/4 teaspoon dried thyme

4 cups chicken broth

1 can (15 ounce) diced tomatoes

fresh grated Parmesan, to garnish

Directions

1) In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain and set aside.

2) In a large pot over medium heat, add the Italian sausage. Brown the sausage until it is cooked through.

3. Add in the onions, garlic, celery, carrots, zucchini, herbs and spices, cook for about 15 minutes, stirring often.

4. Add the chicken stock, canned tomatoes, and drained lentils; cover, and bring to a boil.

5. Reduce the heat to low and simmer uncovered for 1 hour, or until the lentils are cooked through and tender, stirring occasionally. Add water, if desired, to adjust the consistency of the soup.

6. Add more salt and pepper to taste. Garnish with grated Parmesan.  Enjoy!

Curried Chickpea Salad Sandwich

Spring is coming!  Some days I can feel it in the air.  Those are the days when all I want to do is ignore the housework and dinner prep and hang out at the park with my son.  Those are also the days when it's useful to have a couple of fast, easy meals to whip together at the last minute when we don't come back home until dinnertime.  This chickpea sandwich tastes just like its chicken alternative, but, you know, without the chicken.  And the thing about vegetarian meals?  They usually come together in a snap.

Curried Chickpea Salad Sandwich

Printable Recipe

Makes about 4 sandwiches

Ingredients

1 can (14 ounce) can chickpeas

1 stalk celery, diced

4 green onion, diced

3 tablespoons mayonnaise or plain yogurt

1 tablespoon lemon juice

1/2 teaspoon curry powder

1/4 cup dried cranberries

salt and pepper, to taste

bread or pitas

Directions

1) Drain and rinse chickpeas.  Pour chickpeas into a medium-sized mixing bowl and mash with a fork to desired consistency. 

2) Mix in celery, green onion, mayonnaise, lemon juice, curry powder, cranberries, salt and pepper to taste.  

3) Place mixture on a piece of bread or use as filling for a pita.  Enjoy!

Ham and Bean Soup with Cabbage

Really, all I had to say was "ham" and my husband was on board.  I admit I've gone a little crazy with the soups this year, but I can't help trying to make as many as I can while it's still cool enough outside to feel justified.  Even if I'm driving my husband a little crazy while doing so.  There were no complaints about this one, however.  The flavors get better the longer the soup sits, so the leftovers were every bit as wonderful as the first time around.

Ham and Bean Soup with Cabbage
(adapted from Chase Rivers)
Printable Recipe
Serves 4-6


Ingredients

2 tablespoons butter

1 tablespoon olive oil

1 onion, chopped

1 garlic, minced

1/3 cup flour

3/4 teaspoon salt

1/4 teaspoon pepper

6 cups chicken broth

2 stalks celery, diced

2 carrots, diced

1 1/2 cups cabbage, chopped

2 tablespoons apple cider vinegar

2 cans (14 ounce) white beans, drained and rinsed

1 cup ham, diced

Directions
1) Heat olive oil and butter over medium heat in a large pot.  Add onions and garlic and cook 3-4 minutes until soft, stirring occasionally.  
2) Stir in flour, salt and pepper and cook 2-3 minutes.  Slowly, whisk in broth and bring to a boil.  Simmer 5-10 minutes or until soup begins to thicken slightly.  
3) Add celery, cabbage and apple cider vinegar.  Simmer 30 minutes or until vegetables are soft.
4) Add beans and ham and simmer at least 10 minutes.  Adjust salt to taste.  Enjoy!

Savory Squash Soup

I know I've said it before, but I can't help saying it again: I love soup.  One of the reasons I love soup is because it is so easy for my son to help; this boy is a master pot-stirrer.  Another reason soup is awesome?  My son will typically eat anything if it's in soup form.  Especially when it's all puréed together and he can watch it mix up in the blender.  Squash soup is a classic, but I couldn't help a [somewhat maniacal] chuckle to myself as the two of us ate, knowing that between us we were eating an entire squash.  Any other moms out there smiling at that thought?

Savory Squash Soup
(adapted from Bon Apetit)
Printable Recipe
Serves 4


Ingredients
2 tablespoons butter
1/2 onion, diced
2 cloves garlic, minced
salt and pepper to taste
4 cups (about 1 1/2 pounds) butternut squash, peeled and chopped
1 can (14 ounces) chicken broth
1 cup water
1/4 teaspoon thyme
1/4 teaspoon sage
1-2 tablespoons milk


Directions
1) Melt butter in large pot over medium heat. Add onion, garlic, salt and pepper and sauté until onions are tender, about 10 minutes.
2) Add broth, water, squash, thyme and sage; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes.

3) Working in batches,  purée soup in blender to desired consistency. Return soup to same pot and bring to a simmer. If soup is too thick, stir in 1-2 tablespoons milk.  Adjust salt and pepper to taste. Enjoy!

Soft and Chewy Peanut Butter Cookies

I confess: I'm usually not a big peanut butter cookie fan.  In fact, I generally put them near the bottom of the cookie totem pole.  Dry and crumbly, I preferred them hot out of the oven, smothered in chocolate, or not at all.


But.


My husband loves peanut butter cookies.  Actually, he loves anything with peanut butter, so of course he really likes the cookie variety.  I recently made a batch of peanut butter cookies, but instead of using my stand-by Betty Crocker recipe (no offense, Betty!), I found a recipe that promised soft chewiness.  Voilà!  I no longer have peanut butter cookie issues--much to my husband's delight.  

Soft and Chewy Peanut Butter Cookies
(adapted from Everyday Home Cook)
Printable Recipe
Makes about 4 dozen


Ingredients
1/2 cup butter
1 cup peanut butter
3/4 cup white sugar
1/2 cup packed brown sugar
1 egg
1 tablespoon milk
1 teaspoon vanilla extract
1 1/4 cup flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt


Directions
1) In a large mixing bowl, beat together butter and peanut butter until well combined.  Add sugars and beat until fluffy.  Add egg, milk, and vanilla extract and mix until smooth.  
2) Add flour, baking soda, baking powder, and salt and mix just until blended.  Shape dough into about 1-inch balls and place in an ungreased cookie sheet.  
3) Bake at 350 degrees for 10 to 12 minutes until just beginning to golden.  Do not over bake.  Let cookies cool on baking sheet for at least 3 minutes before removing to wire racks to cool completely.  Store in an airtight container at room temperature.  Enjoy!