Month: December 2017

Curried Butternut Squash and Apple Soup

I love how comforting a good bowl of soup can be in cold weather, plus soup recipes, including this recipe for Curried Butternut Squash and Apple Soup, are typically super easy to make!

I try to keep my freezer stocked with a bunch of different soups to enjoy on nights that I just don’t feel like cooking.

The use of curry in this Cooking Light recipe for Curried Butternut Squash and Apple Soup makes for a nice warm tasting soup.

Ingredients:

  • 1 tablespoon unsalted butter (or margarine to make dairy free)
  • 1 tablespoon olive oil
  • 1 medium leek, chopped
  • 1 granny smith apple, peeled and chopped
  • 1 tablespoon Madras curry powder
  • 1/2 cup dry white wine
  • 2 lbs pre peeled, pre cut butternut squash
  • 4 cups unsalted chicken stock (or vegetable stock to make vegetarian)
  • 2 tablespoons pure maple syrup
  • 1 1/2 tablespoons apple cider vinegar
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • coconut milk, to taste
  • 1/2 cup julienne-cut granny smith apple

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Chicken and Brisket Brunswick Stew

One of the perks of being a friend of, or related to, a food blogger, is random food deliveries. I try to keep my sister’s freezer stocked with comfort foods, but have been neglecting her a bit recently. So when I saw this recipe for Chicken and Brisket Brunswick Stew, it seemed right up her alley and I knew I had to make it for her.

I adapted the recipe for what I could find/what I had on hand, but the general gist is still there.

My sister doesn’t live in Philly, so I need to pack her goodies up in freezer-friendly containers to give her when I see her. Zyliss recently sent me a 10 piece fresh plastic food storage container set, which is perfect for freezable foods.

 

The containers are 100% leak proof and airtight, and are freezer, dishwasher, and microwave safe.

Zyliss was kind enough to send a second set my way to giveaway! More details at the end of the post.

Ingredients:

  • 3 onions, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 3 cups beef broth
  • 1 lb boneless skinless chicken breasts
  • 1 lb boneless skinless chicken thighs
  • 1 lb shredded barbecue beef brisket (I purchased this at my local supermarket)
  • 1 (28 oz) can fire-roasted crushed tomatoes
  • 1 (14 oz) bag frozen corn kernels
  • 1 (15.5 oz) can cannellini beans
  • 1 (14 oz) can diced tomatoes
  • 1 tablespoon brown sugar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon chili powder
  • 1/2 tablespoon smoked paprika
  • 1 teaspoon cayenne powder
  • 1/2 teaspoon pepper
  • the juice of one lemon
  • hot sauce (optional)

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Thumbprint Cookies

My mom and I just had a weekend of cookie baking. We ended up making ten different types of cookies!

We actually ended up making these thumbprint cookies because I misinterpreted what type my mom wanted to make. She mentioned wanting to make cookies with hard candies in them, and I decided that meant thumbprint cookies. Oops.

Anyways, who doesn’t like thumbprint cookies? They are really easy to make, and the shortbread combined with preserves is so tasty!

Ingredients:

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 cup sugar, plus more for rolling
  • 1 1/2 teaspoons almond extract
  • 2 cups flour
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • your favorite preserves, jam, or jelly (I used apricot and berry preserves)

Continue reading Thumbprint Cookies

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