I had a really good friend in college that always stated how they could not cook, yet, was adamant to learn. The first thing they learned was how to perfect was stuffed bell peppers. I always thought it was interesting that my great friend would…
I am not one to eat much breakfast or partake in brunch activities however there is something about spending time with family around the holiday season and winter months that makes me crave breakfast food. It is standard for me to prepare maybe eggs, bacon,…
When the temperature starts to drop but work continues to pick up I prefer to grab the quickest meal I can find.
Having an expensive taste of fast food and meals doesn’t always satisfy me. I prefer bougie high-class meals on a budget and meals like a soup can do just that.
As the holidays trickle in I wanted to bring to you a quick and easy recipe that will satisfy your family and friends as an appetizer or wintertime meal that is 5 star!
Today I have my tasty and rich butternut squash soup!
Ingredients:
Materials:
Start by peeling, deseeding, and chopping butternut squash with a large kitchen knife and vegetable peeler. Squash can be chopped into large chunks to save time.
Tip: when peeling and chopping the squash, be cautious of the watery liquid that is released from the squash, this liquid is called “suberin” a protective mechanism which can cause dryness to the hand. I would advise using gloves if prone to dry skin to limit the potential of extreme dryness or blistering.
Once the butternut squash is fully chopped and deseeded set aside.
Reminder: Keep seeds removed from squash and save for later to roast and use as a topping when serving your soup.
In your large cooking pot, over medium heat saute chopped onion and garlic in olive oil and cook until onions are transparent.
Next, add in your pumpkin puree and mix in dry ingredients (coriander, dried basil, nutmeg, paprika, nutritional yeast, cinnamon, and brown sugar) until combined over medium-low heat.
Once combined pour in vegetable broth and add in your chunks of butternut squash, bay leaves, and salt & pepper.
Bring soup to low heat and allow to simmer while covered for 20mins or until chunks of squash have softened.
Reminder: Be sure to remove bay leaves after the squash has softened.
After 20 minutes, take your wooden spatula and lightly mash chunks to ensure your squash is fully cooked.
Once the soup has been mashed, turn off the heat and use a hand blender to puree your soup; your soup should be fully combined to a baby food consistency.
Tip: If you do not have a hand blender, transfer soup to a standing blender and blend until pureed.
After blended, place soup on low heat to reheat the soup to a light boil and serve!
To serve:
Rinse butternut squash seeds or sunflower seeds, toss in olive oil and salt. Place seeds on a cooking sheet and roast in a 425-degree oven for 15 minutes.
After roasted, ladle soup into a bowl and top with roasted seeds and enjoy!
Honestly, I don’t know when the last time I’ve been to Olive Garden, but I know during my childhood years Olive Garden was one of my favorites. From the breadsticks to the “taste of Italy” everything about Olive Garden satisfied or maybe even started my…
I don’t know about you, but when I think of Italian food my mind immediately thinks of lasagna… maybe spaghetti, but surely lasagna. However, when limiting carbs and wanting to try a vegan or top 8 free it’s easy to want to stray away…
As you may know, Ricotta is one of the love or hate cheeses that many know to be in Italian dishes such as lasagna. But, like many with having a lactose intolerance tends to put me in a situation to not being able to always appreciate the quality of this dairy-filled ingredient.
There are a lot of great cheese alternatives on today’s market shelves that are vegan or lactose-free. Yet when it comes to nut or soy-free ingredients, there is a limited about of healthy options to choose from especially ricotta.
Today I will be sharing with you how I have been able to recreate this Italian classic not only vegan but top 8 free ingredients! Let’s make an allergy-friendly Vegan Ricotta “cheese”.
Ingredients:
Materials:
In your small bowl steep sunflower seeds in boiling water for 1hr, after an hour drain water from seeds using a strainer.
Tip: be sure to cover the bowl with a small plate to trap steam and heat in the bowl, for optimal results.
In a food processor, blend steeped seeds, oat milk, lemon juice, ACV, garlic, nutritional yeast, and parsley into a paste-like consistency.
Once a paste is formed add fresh basil, garlic powder, and probiotic powder, and pulse until combined
Season with salt and pepper to taste and serve or store in the refrigerator.
I have gotten asked many times “where do I get the inspiration for my recipes?” and like many other recipe writers, it is either from food that I love at the moment or food that provides me good childhood nostalgia. However, today’s inspiration was nothing…
After living in Texas for 10+ years, I grew up with an appreciation for Tex-Mex. Tex-Mex clearly is one of importance for it to have its own genre. Which you may now understand as to why or how I have many Latin inspired recipes (i.e.…
There is something about hardy meals; fast food and desserts are great but hardy meals fill your souls in a different way!
Coming home on a chill fall day sometimes a warm home-cooked meal with vegetables comforts the soul… or is that just me?
Well, one of those recipes that fulfill the cozy home-cooked meal desire is pot pies, chicken pot pies to be exact.
This classic dish prepared a multitude of different ways creates a fullness (not only in my belly) but a fullness that reminds me of family time during my grade school years.
During my childhood, with everyone having busy schedules there was only enough time to prepare frozen chicken pot pies.
However, today I am going to share how I make my top 8 free pot pies from scratch!
Ingredients:
Materials:
Start by melting your butter on medium-high heat in a large skillet, once the butter has melted add in your minced garlic and onions and let saute.
When onions begin to soften, add carrots, celery, and potatoes and allow to cook for 6-8min. While veggies are cooking in a small bowl whisk together broth and arrowroot until combined and add to the skillet to bring to a simmer.
Once veggies have simmered and softened, add frozen peas, thyme, salt & pepper, and milk, stir and cook for 3-5 mins. Add cooked shredded chicken and allow the filling to rest.
Tip: for vegan pot pies, exclude chicken and prepare recipe like normal
Next, remove cold pie crust from refrigerator, take flour and rolling pin and roll out pie crust and cut into 8 inches.
Tip: this dough should prepare 8-10 eight-inch circles.
Pre-heat oven to 400 degrees Fahrenheit Take a ramekin and fill the bottom with one 8 in. crust circle.
Next, fill the ramekin to the top with hot pot pie filling.
Once filled, top with another 8 in. circle of pie crust dough.
Tip: poke holes into the top of pot pie with a knife this will limit cracking and boiling over while cooking
Repeat steps until all four(4) ramekins are filled.
Place pot pies on a cooking sheet or a cooking mat and cook in the oven for 45-50 mins.
Once pies have cooked and the crusts are golden brown remove from oven and allow the pies to rest for 10-15 mins.
After cooled, serve and enjoy!
When Life gives you apples you make apple pie… said nobody. There is nothing like changing a saying to fit your life reasoning to benefit you right? I had a wonderful indigenous people weekend with a really close friend of mine, she managed to get…