Spicy Butternut Squash Soup

Ahhh...warming ya inside and out.  This spicy butternut squash soup was the perfect way to warm up my parents, who are visiting our wet cold WA from the dry heat of AZ.  The bold, spicy flavors are balanced with the creamy coconut milk and sweetness of the apple.  You will finish your bowl filling full, satisfied and most importantly warm and toasty!


Spicy Butternut Squash Soup

2 T. olive oil
1 cup diced onion
3 cloves minced garlic
1/4 cup minced fresh peeled ginger
4 bay leaves
1/2 T crushed red pepper flakes
1 large butternut squash (about 2 1/2 lbs), peeled, seeded and cut into chunks.
1/2 cup apple, peeled and chopped
1 1/2 tsp. sea salt
1 tsp. curry powder
4 cups chicken stock
1 1/2 T. sugar
1 15 oz. can coconut milk
5 spicy chicken sausage, casings removed and then chopped (I use the ones you can find at Costco)
Freshly chopped cilantro
Extra coconut milk to drizzle...mmmm.

Directions:

• Heat oil in large stock pot over meduim heat. Add onion and cook about 2 minutes.  Add garlic and ginger, and continue to stir, cooking for about 3 more minutes.  Add bay leaves and red peppers.  Stir in squash, apple, curry powder and salt, cook for 10 minutes.
• Raise heat to medium high and add chicken stock.  Cover and bring to boil.  Lower heat and simmer for 15 minutes, stirring and mashing every 5 minutes.  Add sugar and cook another 5 minutes.  Add coconut milk and continue to cook for another 10 minutes.
• Remove bay leaves (don't need anyone choking on those babies!)  Using an immersion blender, or in batches using a regular blender, puree until smooth.
• Reheat soup and add sausage.  Season with more salt if necessary, drizzle with extra coconut milk and garnish with cilantro.
• Eat well and stay warm my friends!

Intimidated? I think not!

I have discovered that some people are intimidated by thought of  cooking an ethnic meal.  I was!!  I remember the first time I tried to make falafels for my family.  They ended up more like something you would take with you skeet shooting than a crispy little patty of love.   PULL!
Intimidated or not, it's fun to step out of your comfort food zone.  You can learn so much about one's culture by experiencing their native cuisine, or at least the flavors.   When it comes to preparing foods that you may not be familiar with, S.O.S....Start out simple.  Here is a delicious, but simple Indian stew recipe that will tantalize your tastebuds.  It also provides a great source of protein.  Perfect post workout!

Indian Chicken Stew

2 lbs chicken breast, cut into 1 inch pieces
1 medium onion, chopped
3 cloves garlic, minced
5 tsp. curry powder....don't be intimidated!!
2 tsp. ground ginger
1 tsp. salt
1/4 tsp black pepper
1/4 tsp cayenne pepper (opt.)
2 15-oz. cans garbanzo beans, drained and rinsed
2 15-oz. cans diced tomatoes, undrained
1 cup chicken stock or broth
1 bay leaf
2 Tbsp.  lime juice
1  9-oz. package fresh spinach
   Hot cooked rice

Lightly coat your crockpot bowl with some non stick spray.  Add chicken, onion, and garlic.  Add all your spices and toss to coat.  Gently stir in drained beans, tomatoes, broth and bay leaf.  Cover and cook on high for 4-5 hours or low for 8-10.

After the stew is done cooking, hit it with the lime juice and stir in spinach leaves.  Let the heat from the stew wilt the spinach for about 2-3 minutes.  Make sure you remove your bay leaf and serve it up with rice.

Who's intimidated now?!  The wonderful spices create an inviting flavor.  The lime brings a amazing brightness to the stew, that in all honesty, will make your body thank you for treating it with such kindness.
Hope you enjoy!!

White Chicken Chili/Soup (if ya wanna get technical!)

Quick, fast and simply satisfying...

1 box chicken broth
2 4oz. cans green chiles
2 cans Great Northern beans, rinsed and drained
2 12.5oz. cans chunk chicken breast (Costco)
1 medium onion, chopped
3 tsp. chopped garlic
1 tsp. cumin
1/2 tsp. coriander
1/2 tsp. oregano
1/2 tsp. salt
about 10-12 turns of freshly ground pepper

juice of 1 lime
1/2 c. chopped cilantro

Throw everything, except the lime juice and cilantro, in a pot and simmer for about 20 minutes. Get your onions cooked through the way you like 'em. Remove from heat and add lime juice and cilantro. Serve it up with anything you want. Avocado, more cilantro, sour cream, cheese, whatever you or your posse want to put in!