This is one of my all time favorite winter soups!
It is super easy and quick to make and most importantly it fills you up quick on a cold winter’s day.
After making this soup several times before I often found the Butternut squash too over powering and sweet so I changed up my strategy and added some kick to the pot with cumin and cayenne.
- 1 Large Butternut Squash (peeled and cut into cubes)
- 1/2 Sweet White Onion (chopped)
- 2 Tbsp Fresh Thyme
- 4-5 Cloves Garlic (Minced)
- 3 Tablespoons Olive Oil
- 2 Tsp Ground Cumin
- 2 Tsp Cayenne Pepper
- 1/2 Tsp Turmeric
- 8 Cups Chicken Broth (I always use the powdered NO MSG stuff)
- Salt & Pepper to taste
1) In a large pot, heat up the oil then throw in the onions to brown them.
2) Add in your garlic and Butternut Squash cubes mixing constantly to allow it to coat in the olive and onion.
3) Slowly add in 3 cups of the broth and bring to a boil.
4) Add in your thyme and spices and mix.
5) Add in the rest of the broth and bring to a boil. Let everything simmer on medium for about 15 – 20 mins or until the squash is soft.
6) Remove from the heat and using a hand held blender puree the soup mix until it is smooth.
7) Return back to the heat and bring to a boil again allowing everything to cook a bit more for about 5 mins.
Serve it up and enjoy 🙂
These over sized radishes as best describe by my mother often go overlooked.
I myself have never given them a shot until I got sick of eating sweet potatoes and squashes as part of our Paleo diet. I needed something with a different taste to keep things interesting on our dinner plate. While talking to my mom about random things she had mentioned how she saw these over sized radish things at the market and she didn’t know what they were called. I had no idea what she was talking about so I did a bit of research. Turns out they were turnips! Having never even considered them as something to eat, I went on trusty Google to find out what these bad boys taste like to figure out what best to pair them with. The descriptions I came across ranged from strong potato like texture with a hint of radish to feet believe it or not! As terrifying as the whole feet description I came across was, I decided to pick them up on my next trip to the market and give them a shot.
Let me tell you… they do not taste like feet! At least not how mine turned out. In my opinion they are in fact potato-like in terms of texture. For the taste portion, I found it to be a mix of potato with a hint of horseradish as it does have a bit of a strong taste (in a good way). That being said…this mix of tastes went perfectly with some slow cooked pork tenderloin I made!!
How I made them…careful it is very hard lol
I peeled and cut the turnips into wedges, drizzled them with olive oil (1 1/2 Tbsp), seasoned them with seasoning salt, garlic powder and paprika and baked for about 40 mins at 400F (turning them half way through).
I then whipped up a spicy garlic mustard sauce with some garlic for dipping and voila! Turnip “fries” !
These guys will no longer go unnoticed at the market by me. They add such a great burst of flavor and are super easy to make!
If you think the flavor is too much, add in some sweet potato wedges into the mix to have some sweet bits as well 🙂
I got to say when I was looking around my kitchen for things I could make for dinner I was at a loss. I haven’t done the groceries yet this week so all I had was a bunch of canned and pickled items and a defrosted package of chicken.
This is what I put on my counter… Green Olives, Roasted Red Peppers, Sundried Tomatoes, Olive Oil, Garlic, Shallots, Rosemary, Balsamic Vinegar and Chicken.
I then decided to make my own take on Tapenade and wrap it up with chicken.
For the Tapenade”esque” filling:
I chopped up 40 medium olives, 3 roasted peppers, 4 tablespoons of sundried tomatoes and 2 cloves of garlic very finely.
Then in a pan, I heated up 2 tablespoons of Olive Oil. Once ready I threw in 1 small shallots (finely chopped) and let it brown followed by the olive mix and sauteed everything for a few minutes to let the flavors combine. Set aside so it can cool.
For the Chicken:
On a large cutting board I filleted my chicken breasts into thin pieces and then took out some emotion with the meat tenderizer to make them even thinner.
I then seasoned my chicken with some white pepper and cayenne and preheat the oven to 425F.
Once my chicken was ready I spread the olive mix over the slices and rolled them up using toothpicks to keep the rolls tight.
I placed my rolls on a baking sheet lined with parchment and brushed a bit of olive oil over them followed by a sprinkling of almond flour.
I then baked them for 25 mins.
For the Sauce on Top:
I simply reduced 1 cup of Balsamic Vinegar on medium heat, chopped up some fresh rosemary and threw it in.
Then once the chicken was ready to be put on the plates I drizzled it with the reduction.
All I can say is what turned out was absolutely delicious!
If you are wondering how I came up with my blog name the answer may surprise you but it is a most fitting first blog post…Prawns! To be more specific, coconut and cashew “breaded” prawns. The blog name stems from a simple play on words of the main ingredient. And don’t worry I won’t only be posting recipes featuring coconuts. This blog is about my adventures in cooking…it wouldn’t be much of an adventure if coconuts were the feature of the day now would it?
Currently, me and my hubby are taking part in the RPCF 60 Day BFIT Challenge (it’s a crossfit thing). For the past 2 weeks, I have been getting my creative juices going to adhere to the rules of eating Paleo. If you don’t already know what Paleo means, basically you take out carbs, wheat and dairy. I won’t delve too much into details because the moment you type Paleo diet into a search engine you will be inundated with information on it. My first thoughts when we started this up again was “WHAT? you want to take away butter, cheese, potatoes AND bread?! This is going to suck!”
However, it is not as bad as it sounds. Eating healthy can be very yummy especially if you are willing to think outside the box a little and sprinkle in some planning into your day. For myself it has the added bonus of letting me experiment and try new things while producing some outstanding meals!
So without further delay…here is the first of many more to come, and just like the coconut clarification above, not all my recipes and ideas will be Paleo.
But for now here they are…Coconutty Prawns
- 1 Bag of pre-cooked prawns (mine had about 90)
- 1/2 Cup of shredded coconut (unsweetened)
- 1 Handful of cashews (ground or finely chopped)
- Cayenne Pepper (i used 1/2 tsp but i like my prawns with some kick)
- 1/2 Tsp Garlic Powder
- Seasoning Salt (to taste)
- 1 Egg
- 2 Tbsp Coconut Oil
*Dash of patience…to flip your prawns.
1) Rinse your prawns and take off the tails.
2) In a shallow bowl combine coconut, cashew and seasonings.
3) In another bowl, whisk your egg.
4) Dip your prawns into the egg letting the excess drip off then put them into the coconut mixture to “bread” them. Set aside on a cutting board.
5) In a large pan, melt the coconut oil on medium-high heat. Once it is ready, gently put in your prawns. Once the first side of the prawns is golden (approx 1-2 mins) gently flip them over and repeat. I had to do my prawns in 2 batches but they fry up quickly. Once both sides are golden, remove from the pan and enjoy!
Pretty hard huh? I paired my prawns with some baked Kabocha squash and a simple butter lettuce salad drizzled in olive oil and white vinegar to balance the sweetness of the squash and coconut with some tang. See below.