Soup

Coconut and Butternut Squash Soup

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This recipe for Coconut and Butternut Squash Soup is simple, easy, and full of flavor. You’ll fall in love with this fall recipe you can make all year long!

Recipe by splendidrecipes

Ingredients:

  • 3 tbsp. olive oil
  • 1/2 small onion, diced
  • 1 garlic clove, minced
  • 4 cups chicken broth, divided
  • 1-15 oz. can unsweetened coconut milk
  • 1 stalk celery, diced (I substituted the celery for a hand full of chopped spinach.)
  • 1-15 oz. can pumpkin puree (I used kabocha pureed with chicken broth.)
  • ½ butternut squash (about 2 ½ cup) peeled, discard seeds and sliced up
  • 1 tsp. Fresh ginger, finely chopped
  • 1 tsp. salt (optional)

Get the full recipe at splendidrecipes

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Ozoni by Bebe Love Okazu: Japanese New Year’s Mochi Soup

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Photo/Source: Bebe Love Okazu
Photo Credit: japanizmo
Ozoni is a traditional Japanese soup made with mochi (rice cake) in it that you eat in the morning on New Year’s Day. We decorate the house with mochi to dedicate to the New Year, and eat it to celebrate and hope for a good year.
Pounding Mochi-7
Photo Credit: indigodays
Another Japanese tradition to eat rice dough with hot sweet red bean poured on top.  There is a ceremony where you put steamed rice into a large mortar and mallets are used to pound it until it is like dough.
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Watch: How to make mochi.

Ozoni by Bebe Love Okazu: Japanese New Year’s Mochi Soup

Recipe by Bebe Love Okazu

Serves: 14 to 16
  • About 16 – 20 cups of water
  • 1 large 4 inch x 4 inch piece of drieddashi konbu
  • Roughly ½ cup sliced carrots
  • Roughly ¾ cup sliced (and halved) daikon
  • Handful of mizuna (leaves and stems)
  • Roughly 2 -3 tablespoons dried konbu dashi powder (or katsuo dashi for non-vegetarian option)
  • 6 to 7 shakes of salt
  • Roughly 2 to 3 tablespoons shoyu
  • Minimum 1 piece of mochi per person
  • ½ block of kamaboko, sliced and then halved (optional; omit for vegetarian ozoni)
  • Optional: 3 pieces of chicken breast tenderloin, chopped into bite-sized pieces.
The full recipe at Bebe Love Okazu.
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12 Days of Delicious: Home Cooked For The Holidays

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12 Home Cooked Holiday Recipies

Impress your guests this holiday with these home cooked and delicious holiday delights.

 _ ____________________ _

 close-up of soup1. Coconut and Butternut Squash Soup by splendidrecipes.wordpress.com

spicy pumpkin hummus

2. Spicy Pumpkin Hummus by Onceuponacuttingboard.com

eggnog

Get Your Guests In The Mood…

3. Boozy Eggnog with Almond Milk by Chef Todd English

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Make It A Sides Buffet…

4. 10 Delicious Mashed Potato Recipes by Food Network Magazine

5. Shaved Winter Vegetable Salad by ivillage.com

pumpkin bread

6. Pumpkin Bread by alexandracooks.com

Roasted Pumpkin Soup

7. Roasted Pumpkin Soup by Martha Stewert

Nigella Lawson Aromatic Christmas Ham Chili Jam

Add  A Little Spice to The Season…

8. Aromatic Christmas Ham with Chili Jam by  pickyin.blogspot.sg

Cranberry Mojito recipe via wearenotmartha blog

Now We’re All Marry & Bright!

9. Cranberry Mojito by mylusciouslife.com

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10. Glazed Carrots with Pecans by myrecipes.com

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Oh! Yum! 11. Eggnog Spice Bundt Cake by relish.com

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And last, but not least… 12. Lobster Mac N’ Cheese by smells-like-home.com

Enjoy A Safe, But

Happy Holiday

With Family & Friends!

BONUS RECIPE: Salted Caramel Apple Hand Pies, plus how to video on the perfectly flaky pie crust.>

10 Holiday Pumpkin Recipes

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spicy pumpkin hummus

Appetizer

1. Spicy Pumpkin Hummus

This tasty Spicy Pumpkin Hummus is sure to be a hit this fall, with the perfect hint of spice to give your taste buds a kick, but feel free to add more cayenne pepper if you want it even spicier; as with any hummus recipe, the ingredients can be adjusted until you get the flavor you like!

Starbucks-Pumkin-Spice-Latte

Beverage

2. Homemade Pumpkin Spice Latte

Pumpkin Spice Latte is one of my favorite fall drinks; always gets me if the fall mood and tastes like a pumpkin pie in a cup. Yum!

Breakfast

3. Pumpkin Waffles

Pumpkin Waffles are the perfect fall treat that will satisfy your fall spice cravings.

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4. Pumpkin Cinnamon Overnight Pull-Apart French Toast with Vanilla Maple Butter

If you’re like me, I’d rather spend my weekends relaxing and spending time with family. Here’s a relatively easy breakfast recipe you can prepare the night before without a huge clean-up.

cut loaf of pumpkin bread

Dessert

5. Pumpkin Bread

Fall is among other things, pumpkin season!  And don’t we all love pumpkin pie, pumpkin muffins and pumpkin cookies and best of all pumpkin bread.

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Lunch & Dinner

6. Easy and Creamy Pumpkin Risotto

Craving some of fall’s comfort foods? Whip up a delicious Pumpkin Risotto in a flash with this quick and easy recipe.

http://blogs.babble.com/family-kitchen/files/2010/10/pumpkin-chili.jpg

7. Pumpkin Chili

Did you know adding pumpkin give sweet nutty flavor to dishes and is a ready source of vitamin A, which boosts the nutrition content of this offbeat chili

Cinnamon Baked Pumpkin

Side

8. Cinnamon Baked Pumpkin

Transform the traditional pumpkin pie into an enchanting side dish recipe.

Roasted Pumpkin Soup

Soup

9. Roasted Pumpkin Soup

Who doesn’t love pumpkins this time of year, especially when they’re roasted and whipped into a creamy warm winter soup?

Miscellaneous

10. Homemade Pumpkin Pie Spice

Pumpkin Pie Spice: Since autumn is upon us, I thought share this spice blend with you. Whenever a recipe calls for the typical blend of fall spices like cinnamon, nutmeg, etc. Toss in a couple of teaspoons of this homemade pumpkin pie spice.

Potato and Kale Soup

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5 Healthy and Hearty Soups: Hot, cheap and easy to make, these soups are sure to satisfy. Take a look.>

 

Collard or mustard greens can be substituted for the kale.

SERVINGS
8

INGREDIENTS
6 ounces chorizo, cut in half lengthwise and sliced
1 tablespoon olive oil
1 onion, chopped
8 cups turkey or chicken stock
8 potatoes, peeled and sliced
6 cloves garlic, peeled, root ends trimmed
1 bunch kale, trimmed, washed and thinly sliced
salt, to taste
freshly ground black pepper, to taste

PREPARATION
1. Heat a small skillet over medium heat. Add chorizo and cook, stirring, until browned, about 5 minutes. Drain the chorizo on paper towels and set aside.

  1. In a heavy stockpot, heat oil over medium heat. Add onions and saute until softened, 5 to 10 minutes. Add turkey or chicken stock, potatoes and garlic and bring to a boil. Reduce heat to low and simmer, uncovered, until potatoes are tender, 10 to 15 minutes.

  2. With a slotted spoon, transfer the potatoes and garlic to a bowl; lightly mash with a fork. Return to the soup and bring to a simmer. Stir in kale, a handful at a time. Simmer for 5 minutes, or until the kale is tender. Stir in the reserved chorizo and season with salt and pepper.

Photo Credit: TheDailyGreen.com

Pumpkin Chili

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http://blogs.babble.com/family-kitchen/files/2010/10/pumpkin-chili.jpgDid you know adding pumpkin give sweet nutty flavor to dishes and is a ready source of vitamin A, which boosts the nutrition content of this offbeat chili? Garnish each portion with a dollop of sour cream and chopped cilantro.

Ingredients
1.5 pounds ground chuck
1 – 15 oz can dark red kidney beans
1 – 15 oz can light red kidney beans
2 – 14 oz cans pumpkin puree
2 – 28 oz cans crushed or diced tomatoes
4 cups beef broth
1 large onion, diced
1 large green pepper, diced
2 cloves garlic, diced
3 teaspoons cumin
1 teaspoon chili powder, or more to suite your tastes
1 teaspoon salt
1 teaspoon pepper
2 teaspoons dried cilantro
2 teaspoons dried oregano
Method
1. Add ground beef, salt and pepper to a large soup pot. Brown meat. Add diced onion, diced green pepper and garlic. Cook until translucent.

2.  Add dark and light red beans, pumpkin puree, tomatoes, beef broth, cumin, chili powder, dried cilantro and dried oregano. Stir well. Bring soup to a boil and reduce to a simmer. Adjust seasonings to taste. Simmer far at least 1 hour, stirring from the bottom every 10 – 15 minutes.

Crock Pot Method
1. Add ground beef, salt and pepper to a large soup pot. Brown meat. Add diced onion, diced green pepper and garlic. Cook until translucent.

2.  Add ground beef and vegetables to crock-pot. Then add dark and light red beans, pumpkin puree, tomatoes, beef broth, cumin, chili powder, dried cilantro and dried oregano. Stir well. Turn to low for 6 -  8 hours, or high for 4 hours.

Photo/Source: babble.com

Roasted Pumpkin Soup

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Roasted Pumpkin Soup

Who doesn’t love pumpkins this time of year, especially when they’re roasted and whipped into a creamy warm winter soup?

Recipe from Martha Stewart.

Ingredients

  • 2 3/4 pounds sugar pumpkin or butternut squash, halved and seeded
  • 1 onion, peeled and quartered through the stem
  • 2 shiitake mushrooms, stemmed, caps wiped clean
  • 1 garlic clove, peeled
  • 1/2 cup olive oil
  • Coarse salt and freshly ground pepper
  • 5 cups homemade or store-bought low-sodium vegetable stock

Direction

Step 1. Preheat oven to 450 degrees. Cut pumpkin into 2-inch pieces. Combine pumpkin, onion, mushrooms, and garlic on a rimmed baking sheet. Add oil and 2 teaspoons salt; toss to coat, then spread in a single layer. Roast until pumpkin is tender when pierced with the tip of a sharp knife, about 30 minutes, rotating pan and tossing vegetables halfway through. Let cool, then remove skins.

Step 2. Transfer vegetables to a medium saucepan; heat over medium. Pour in 2 cups stock; puree with an immersion blender until smooth. With the blender running, slowly add remaining 3 cups stock, and puree until smooth. Bring soup just to a simmer. Remove from heat, and season with salt and pepper. Cover to keep warm.

Photo/source: Martha Stewart