Roasted Butternut Squash and Fuji Apple Soup
Recipe adapted from Chef Laurel of It’s More Than Just Food
Ingredients:
1 large Butternut squash peeled. (I cut the long part off and peel that part lengthwise. Then I peel the bulb part and cut in equal sized cubes.
1 large onion chopped fine
1 large Fuji apple peeled and sliced into 4 pieces
2 cups chicken or vegetable broth
1 can organic coconut milk
1 tablespoon coconut oil
1 tablespoon olive oil
1/2-inch fresh ginger grated or 1 half teaspoon dry
1 teaspoon ground cinnamon
1 tablespoon curry powder
1 teaspoon Himalayan sea salt
chopped cilantro for garnish (approximately ½ teaspoon per bowl)
yogurt for garnish
Method:
Preheat the oven to 400 degrees. Line a baking sheet with parchment. Place the squash and apple on the baking sheet, drizzle with olive oil and sprinkle with salt, cinnamon and curry, and massage it into the vegetables. Roast for 20 minutes or until lightly browned on the bottom. Remove and hold.
In a soup pot, add coconut oil (or olive oil)and the chopped onion. Sauté for a minute then add the grated ginger (more if you like more ginger and heat) remaining curry and cinnamon. Add the broth and the roasted squash and apple. Cook on low flame for about 25 minutes. add the coconut milk at the end. Allow to cool. When the soup is cooled blend in the blender until smooth. Garnish with cilantro and serve with yogurt.
Irish Soda Bread Focaccia with Caramelized Onions
Caramelized Onions
Ingredients:
2 Tbs. vegetable oil
1 1/2 lb. yellow onions, halved and thinly sliced
1 tsp. kosher salt, plus more, to taste
Directions:
In a large fry pan over medium heat, warm the oil. Add the onions and the 1 tsp. salt and cook, stirring occasionally, until the onions are golden brown, about 30 minutes. Transfer to a large bowl and let the filling cool to room temperature.
Irish Soda Bread Focaccia
Adapted from Chef Mairead O’Driscoll
3-4+ cups all purpose flour ( I recommend King Arthur Flour)
1 tsp sea salt
1 teaspoon baking soda
3 cups buttermilk
1 tablespoon granulated sugar
Topping:
Fresh rosemary chopped fine
Olive oil
Preheat the oven to 400F. Line a baking sheet with parchment paper.
Mix dry ingredients with a whisk and make a well in the center. Pour the buttermilk in the center and blend well with a spatula.
If the mixture is too wet, add a small amount of flour and blend until soft, but not wet and sticky. Blend ½ of the caramelized onions into the dough until well incorporated.
Turn dough out onto the prepared baking sheet. Make dimples with the tips of your fingers to make little wells for the olive oil
Place the rest of the onions on the raw dough. Sprinkle the rosemary over the top. Drizzle a generous amount of olive oil over the top and sprinkle with the salt.
Bake in the oven for 25-30 minutes. Check after 20 minutes as ovens vary. If the onions start to darken before the bread is done, simply cover with aluminum foil and continue cooking. When cooked the bread will be golden brown on top and fluffy. Allow the bread to cool slightly in the pan before serving.
Savory Cheddar Pumpkin Biscuits
Adapted from King Arthur Flour
2 cups unbleached All-Purpose Flour
1 tablespoon baking powder
1/4 teaspoon salt
1/2 to 1 teaspoon pumpkin pie spice, to taste
1/2 cup (8 tablespoons) cold unsalted butter
3/4 cup grated sharp cheddar cheese;
1 cup pumpkin purée
1 to 2 tablespoons milk
Instructions
Position a rack in the top third of your oven, and preheat the oven to 425°F. Lightly grease a baking sheet, or line it with parchment.
In a large bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice.
Work in the butter just until the mixture is unevenly crumbly.
Toss the cheddar with the flour mixture, then add the pumpkin.
Stir until the dough is evenly moistened and holds together, adding milk a tablespoon at a time if necessary.
Turn the dough out onto a lightly floured work surface, and flatten it into a 3/4" disk.
Cut the biscuits with a 2" round cutter and space them on the prepared pan.
Brush the tops of the biscuits with milk or melted butter, if desired, and bake them for 18 to 20 minutes, until they're golden brown.
Remove the biscuits from the oven and serve them warm, as is or with butter.
Yield: 12-14 2” biscuits.
Turkey Chili
Serves 6+
INGREDIENTS
1 tablespoon olive oil
2 pounds ground turkey, white and dark combined
2 cups coarsely chopped onions
2 tablespoons chopped garlic
1 large sweet red pepper, cored, deveined and coarsely chopped
1 cup chopped celery
1 tablespoon fresh oregano, chopped, or 1 tablespoon, dried
2 bay leaves
2 tablespoons chili powder
½ teaspoon chipotle powder
½ teaspoon coriander powder
½ teaspoon cinnamon
1 Tbsp brown sugar
2 teaspoons ground cumin
2 cans Rotel diced tomatoes with green chilis
2 cups chicken broth, fresh or canned OR 16 oz beer
Salt and freshly ground pepper to taste
2 15-ounce cans of red kidney beans, drained
Toppings:2 cups shredded cheddar cheese
1 cup sour cream (optional)
Sliced lime for garnish (optional)
PREPARATION
Heat the oil over high heat in a large heavy pot and add the turkey meat. Cook until lightly browned, about 5 minutes, chopping down and stirring with the side of a heavy kitchen spoon to break up any lumps. Remove from the pan with a slotted spoon and set aside.
In the same pan, adding a little oil if needed, add the dry spices and toast. Then add the onions, garlic, sweet pepper, celery,, oregano, bay leaves and brown sugar. Stir to blend well. Cook for 5 minutes.
Add back the turkey to the pot along with the tomatoes, chicken broth or beer, salt and pepper. Bring to a boil, reduce heat and simmer, stirring occasionally, for 15 minutes.
Add the drained beans and cook, stirring occasionally, for 10 minutes longer. Serve in bowls with cheddar cheese, and sour cream and lime wedges, if desired.
