get your yummy back

musings from a health supportive culinary artist

Moroccan Chicken and Butternut Squash Soup January 29, 2012

Filed under: how to make it — chezdesblog @ 10:58 am
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source: www.myrecipes.com

Always in the market for new soup recipes, I happily stumbled across this one for Moroccan Chicken and Butternut Squash Soup. Hearty, healthy and delicious – it’s a keeper. You do not need to use pre-cooked chicken, but you can – which is nice if you’ve got leftovers. The couscous adds substance to the mix while the basil and orange rind, well, yum!

I use whole wheat couscous, which contains more fiber than couscous made from regular flour. For a gluten-free version of this soup, simply skip the couscous altogether and reduce the liquid by one cup.

If you have extra butternut squash like I did, cube it and toss it with some olive oil, chili powder, salt and cumin. But it on a sheet pan and roast it in the oven at 375 degrees until tender. Eat it just like that or toss it with greens for salad. Enjoy!

 

Quick Three Bean Chili! January 22, 2012

Filed under: Uncategorized — chezdesblog @ 1:26 am
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On Saturday, after a day out and about, we got home later than expected and I was without a dinner plan. Thankfully, I had been to the store earlier and had stocked up on staples, among them a variety of beans, diced tomatoes, fresh vegetables, plain yogurt and maple syrup.

Upon scanning my pantry, I immediately envisioned a pot of Three Bean Chili, with Maple Corn Bread and Zesty Coleslaw. Within an hour, I had a delicious homemade meal on the table. This vegetarian chili is hearty, satisfying and packs some heat. (Just the way I like it!) I always use my Le Creuset Dutch Oven for soups and stews. Made of enameled cast iron, it distributes and retains heat well, is oven-proof and cleans up easily. I love it.

Back to the chili. I set aside some aside for another meal this week and froze the remainder for that emergency meal I don’t yet know I need. I made the Maple Corn Bread into muffins because the leftovers freeze easily and can be thawed for breakfast, lunch, dinner or breadcrumbs. As for the coleslaw, well, I’ll crunch on that until it’s gone. Tangy and mayo-free, it doesn’t last long around here…

 

Pasta with White Beans, Greens and Lemon January 15, 2012

Filed under: how to make it — chezdesblog @ 9:38 pm
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Last weekend, we planted fruit trees. Eight of them! Plum, pluot, apricot, peach, apple, orange, lime, and lemon. This is a picture of my cute little Meyer lemon tree. Thin skinned and mellow in flavor, Meyer lemons are actually a cross between a lemon and mandarin orange. In honor of my new tree, I chose a recipe to test that featured fresh lemon – Pasta with White Beans, Greens and Lemon. Yummy. I think it’s substantial enough to serve as a casual, vegetarian main dish. It could also serve as a delicious side for grilled meats or seafood. I especially liked the light, lemony flavor paired with the dark greens.

In other news, I broke my recipe index down into sub-categories, making it easier to find things by main ingredient (hopefully!). As always, I appreciate your comments and feedback!

 

Easy Pork Tenderloin with Orange-Ginger Pan Sauce January 8, 2012

Filed under: how to make it — chezdesblog @ 12:05 am
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I feel compelled to put “easy” in the title for Pork Tenderloin with Orange-Ginger Pan Sauce because it sounds, so, well, fussy.  It’s the pan sauce part that I don’t want to deter you. It’s simple to make, really, and it makes all the difference in the world. Meats of all kinds are best served with sauces and this recipe is simply a case in point.

In this recipe, I brown both sides of a lean pork tenderloin in my cast iron pan (it was made for this!), cover it with foil, and pop it into the oven for 25 minutes. There. The pork tenderloin is ready.

While the pork is on the oven, I mix the ingredients for the marinade – orange juice, sesame oil, ginger, garlic, salt, and red pepper flakes. Once the pork comes out of the oven, I set it aside on a cutting board to rest before slicing it. In the same pan in which I cooked the pork, I put the marinade over medium heat and bring it to a boil on the stove, allowing it to simmer for a few minutes while the rest of dinner comes together. Pour the sauce over the tender slices of pork and side vegetables, and, YUM…

In other news, GYYB had a great 2011. We have over 120 subscribers and drew over 9,900 hits.  The most-viewed post was Pim’s Super-Quick and Fantastic Tomato Sauce (indeed it is!). Thanks for visiting and happy new year!

 

Pumpkin-Peanut Soup January 1, 2012

Filed under: Uncategorized — chezdesblog @ 12:17 pm
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If you’re like me, you still have pumpkin puree in your pantry leftover from Thanksgiving. Don’t let it go to waste! This delicious Pumpkin-Peanut Soup is a great way to use it and other pantry staples for a healthy, quick and delicious mid-week meal.

Last week, I enjoyed my Farro with Winter Fruit, Pistachios and Ginger for breakfast over plain yogurt. Um – yum!

We’ve got friends and family coming in for the weekend, so I’ve got happy hours in my future. In preparation, I’ve made Crushed Peas with Feta and Scallions to spread on crostini. I’ve also made some Cranberry Nut Bread to put out with breakfast. I’m also trying a few new things, and if they go well, you’ll see them here in the weeks to come. Happy New Year!

 

 
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