Food: Butternut Squash Soup

Although it's a couple months into the New Year and most of us have hopes for Spring, Mother Nature keeps sending swaths of snow to Southeast Michigan. About a week ago all the cold whiteness had melted (we actually hit the "balmy" upper 50's twice!)…and she tricked me into thinking warmer weather had arrived. But then she decided to play a dirty prank and dropped a cascade of another 10" of snow...in one short evening. More shoveling (groan)! Alas I must turn to food again to make me believe warmer weather is indeed in the not-so-distant future.

When I first found this recipe, I wasn't quite sure what to think. I mean, who's ever heard of a winter squash soup topped with summery/tropical ingredients (cashews, green onions, bananas, curry powder, and coconut)? But then again, I love unusual combination of flavors (or unconventional surprises and delights as we would call them in Marketing). Especially when those combinations can warm me up on a cold day -and- give me the feeling of a warmer destination.

Knowing Ina Garten's recipes and her keen sense of what flavors meld wonderfully together, I just had to try this version of butternut squash soup. To make it even better, this dish is definitely filling enough to be the only thing you serve (Lesson learned - I actually made this as a side dish to another meal...and it was completely unnecessary). And it's so festive and sunny in its appearance, no one is going to be able to resist. It might also make you think you're on an exotic beach vacation somewhere….a pink sand beach in the Bahamas, perhaps. Yes, it's OK to dream your way out of the cold, dreary, late-season snow...starting with this soup.

Roasted Butternut Squash Soup and Curry Condiments

Recipe by: Ina Garten via The Food Network

INGREDIENTS

SOUP

• 3-to-4 pounds butternut squash, peeled and seeded (MM Time-Saver Tip: Many stores like Trader Joe's and Costco sell cut/peeled/seeded butternut squash in containers in the refrigerated veggies section)
• 2 yellow onions, chopped
• 2 apples, peeled and cored (MM Note: I used Pink Lady apples)
• 3 T olive oil
• Kosher salt and freshly ground black pepper
• 2-4 c chicken stock
• 1/2 t curry powder

CONDIMENTS FOR SERVING

• Scallions, white and green parts, trimmed and sliced diagonally
• Flaked sweetened coconut, lightly toasted
• Roasted salted cashews, toasted and chopped
• Diced banana

DIRECTIONS

• Preheat the oven to 425 degrees F.
• Cut the butternut squash, onions, and apples into 1-inch cubes. Place them on on a sheet pan and toss them with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Divide the squash mixture between 2 sheet pans and spread in a single layer. Roast for 35 to 45 minutes, tossing occasionally, until very tender.
• Meanwhile, heat the chicken stock to a simmer. When the vegetables are done, place them in batches in a food processor fitted with the steel blade. Add some of the chicken stock and coarsely puree. When all of the vegetables are processed, place them in a large pot and add enough chicken stock to make a thick soup.
• Add the curry powder, 1 t salt, and 1/2 t pepper. Taste for seasonings to be sure there's enough salt and pepper to bring out the curry flavor. Reheat and serve hot with condiments either on the side or on top of each serving.

Food: Thai Chicken Burgers

I apologize for the lack of recipe posting the past few weeks. I've been doing a lot of traveling and a lot of working outside...so generally when I have had some time to spend on the computer I've been too exhausted to do so. I know I have some catching up to do.

The night I decided to make this recipe, I came in from working in the yard to discover the power was out. So between being exhausted from a full day outside, an ice cold shower in the dark, and being worried each time I opened the refrigerator, I wasn't quite sure if I even wanted to make dinner anymore. And when I continued on my way to mixing together these "burgers," I wasn't quite sure how they'd turn out seeing as I measured and mixed together the items by the light of two candles. I was definitely thinking I might have to make a late night pizza run.

But, I ended up having luck on my side. The entire meal could be prepared and cooked without power. The chicken patties turned out better than perfect (nicely spiced with a crisp, outer shell). And the power came back on right before we were ready to eat - so we could actually see what we were eating.

A simple salad to throw together to go alongside this tasty sandwich involves mixing together a bag of broccoli slaw, ~1/2 c bean sprouts, roasted peanuts, and shitake mushrooms and tossing the mixture with the peanut-lime dressing I usually reserve for soba noodles.

This is definitely a "burger" recipe that is being added to my summer grilling rotation.

Thai Chicken Burgers

MM Original

INGREDIENTS

• 1 lb ground chicken
• 2 t hot curry powder
• 1/3 c coconut milk
• 1/2+ c panko bread crumbs
• 1/4 c fresh cilantro, finelt chopped
• 1 T Thai Red Chile Paste
• 2 T natural peanut butter
• 1/4 t kosher salt
• Vegetable Oil (Use a neutral flavored oil like Smart Balance)

TOPPINGS

• Round pear slices
• Sesame topped egg buns

DIRECTIONS
Combine all ingredients (except the oil) in a large mixing bowl, using your hands to ensure a consistent mixture throughout. The mixture should not be sticky, so keep adding panko until you get a nice "hamburger" style texture.

Form mixture into 5-6 uniform patties. Brush oil on both sides.

Grill on Direct, Medium-High heat for 8-10 minutes until cooked through, turning once during cooking process. Feel free to brush a little more oil on the patty as it cooks.

Top with a sliced pear and serve on a fresh, sesame egg bun.