Thai-spiced Pumpkin Soup Recipe This pumpkin soup recipe is so perfect for this time of year that I can't help sharing it with you. That being said, I've got about 15 minutes of battery left on my laptop (with no power source in sight), so this write-up is going to be quick. The other night after toasting pumpkin seeds the oven was hot so I cut both a small pumpkin and acorn squash in half, slathered them with butter, kissed them with a sprinkling of salt and in they went. It wasn't my intention to write up the recipe for 101 Cookbooks, so I wasn't paying particularly close attention to exact ingredient amounts. Keep in mind that different Thai curry pastes have differing strengths. 2 acorn squash, pumpkins, or other smallish winter squash 3 tablespoons unsalted butter, room temperature 1 14-ounce can coconut milk 1 teaspoon (or more) red Thai curry paste water 2 teaspoons fine grain sea salt (or to taste) Preheat the oven to 375 degrees and place the oven racks in the middle. Serves six. Print Recipe
Slow-Cooker Recipe: Curried Vegetable and Chickpea Stew Recipes from The Kitchn Thinking about pulling out your slow-cooker, now that it's October? If we haven't convinced you yet to break it out of storage, we hope this recipe will do the trick! Creamy and mild, this simple curried soup is full of tender fall vegetables and the warming flavors of ginger and garlic. This is a great clearing-out-the-fridge recipe. Since this makes such a large batch, you can freeze what you don't think you'll eat in a week. This recipe is also easily replicated in a dutch oven, if you'd prefer that route. Tester's Notes This is always one of the first recipes I make once the weather gets colder. Curried Vegetable and Chickpea Stew Serves 8 - 10 Adapted from Cooking Light Heat the oil in a skillet over medium heat. Stir in the curry, brown sugar, ginger, garlic, and chili and cook until fragrant, about 30 seconds. To the slow-cooker, add the rest of the broth, chickpeas, bell pepper, cauliflower, tomatoes with their juices, the pepper, and the final teaspoon of salt. Recipe Notes:
Sindhi beef curry Though I love to try new dishes at Indian restaurants, I'd always been a bit intimidated about tackling those same recipes at home. I didn't have many of the unfamiliar spices and ingredients in my pantry, didn't even know where to buy them, and I froze in fear at the number of steps of preparation many recipes required. Then, a $19 slow cooker came into my life, and with it, a couple of cookbooks that made cooking Indian food fast and easy and not at all scary. My husband Ted and I loved this recipe for Sindhi beef curry adapted slightly from 150 Best Indian, Thai, Vietnamese & More Slow Cooker Recipes, a must-have book for slow-cooker cooks who love Asian food. Unfamiliar as I am with regional Indian cuisines, I researched the origin of this dish, and learned that it is from the Sindhi people who come from the area of west India that is now, geographically, in Pakistan. Slow cooker Sindhi beef curry Adapted from 150 Best Indian, Thai, Vietnamese and More Slow Cooker Recipes.
Crock Pot Turkey White Bean Pumpkin Chili A perfect fall chili made with pumpkin puree, ground turkey, white beans, green chili and spices. Top this with chopped fresh cilantro, scallions, jalapeños, light sour cream, and/or reduced fat cheddar and serve it with baked chips on the side for a wonderful lunch or dinner. I am so happy to share this one with you!!! Not all my crock pot experiments get me excited, but when they do they wind up here on Skinnytaste. The pumpkin is not sweet at all, in fact, if you don't mention it, no one would even know it's there but it does add beautiful color to the chili and for picky eaters, a great way to sneak in vegetables. This is pretty mild as far as heat goes, if you want more kick use chipotle chili powder in place of the chili powder and use it according to your taste. Ingredients: Heat a large heavy saute pan over high heat and lightly spray with oil. Add oil to the saute pan, then onions, garlic, sauté about 3 - 4 minutes; add cumin and sauté another minute. Add to crock pot.
Tex-Mex Quinoa Salad Recipe - Bitesforbabies.com Bored of the same ole’ salad? Tired of choosing between iceberg and romaine lettuce, tomatoes or no tomatoes? Why not try a quinoa salad?! I was “Mayan Riviera Dreaming“ the other day (what with the sun FINALLY shining outside), even though we were all stuck inside the house, sick as dogs! Sometimes just the thought of a warm place (or a great vacation) can lift someone’s spirits. In our house, food also does the trick! This is one of our fave quinoa dishes, light and refreshing yet very filling. Don’t want to make this hefty amount? (Serves 4-6 adults) 2 cups pre-rinsed organic quinoa, uncooked 4-4 1/2 cups water 1 cup black beans, drained and rinsed 1 cup corn (about 1/2 can) 1 ripe avocado, finely diced 1 ripe mango, finely diced 1 tomato, finely diced 1/2 lg. cucumber, finely diced 1-2 scallions, finely chopped 3-4 tbsp. balsamic vinegar 1/2 tsp. cumin powder 2-3 tbsp. extra-virgin olive oil juice of 1/2 lime salt and pepper to taste pinch of cayenne (optional)
Slow Cooker Recipe for Mediterranean Beef Stew with Rosemary and Balsamic Vinegar (For Phase One Fridays I highlight Phase One recipes from the past that have been my personal favorites, and this recipe is one I'd love to make on the weekend so I'd have leftovers to eat for lunch of a quick dinner during the week. If you're not a slow cooker fan, there are directions at the end for making this on the stove.) On Halloween night you know the kids aren't going to want to eat anything but candy, so why not make this slow cooker beef stew with lots of adult flavors to keep the grown-ups happy? You can start this mid morning and by dinner time it will be ready to go. If you'll be gone all day, just do the advance prep the night before, refrigerate the ingredients in a plastic container, and put the cold ingredients in the slow cooker and let it cook all day while you're out. I'd love this with a dollop of sour cream on top, but no matter how you eat it, this stew is loaded with flavor. I realize, (and some people remind me occasionally!) Instructions:
Pan-Fried Pumpkin Gnocchi with Brown Butter Sage Monday, November 9, 2009 Update 12/8/09 I’m thrilled to share that I’m a featured blogger for Oprah’s Holiday 2009! This is one of those perfect perfect fall-winter recipes that you must make for Thanksgiving. Because it’s super-simple. If you’ve never made gnocchi before, please trust me that it’s easier than you think…please don’t be intimidated by the “gn” Two throaty letters THAT close together sometimes scare me too. But I promise you, it’s not bad at all. 1. 2. 3. 4. 5. 6. 7. 8. See, I told you gnocchi was gneasy. The secret to gnocchi is to have a light hand in the mixing. The brown-butter sage is incredible – it’s a rich recipe, and only a little bit of the fragrant browned butter sage is needed (it’s not meant to be a “sauce”). serves 4-6 Preheat oven to 300F 1. 2. 3. 4. 5. Leave a Comment
Quinoa Salad with Baby Spinach and Grape Tomatoes Quinoa + Spinach = Salad Days Here is a wonderful year-round salad that is inviting, fresh and vibrant. The sort of salad a certain individual needs on a damp, late winter day when the sky is paper white and the clouds are thick with snow. On a day such as this it is tempting to head straight for comfort food. I'm just saying. I'm no expert on cravings. It also doesn't help that yours truly sports three honkin' titanium screws in the left hip joint, curtailing one's enthusiasm for certain popular aerobic routines. All I can say is thank goddess for black leggings. And cake. Quinoa + Spinach Salad Recipe with Grape Tomatoes This naturally gluten-free salad is dairy-free vegan yummalicious. Ingredients: Extra virgin olive oil 1 clove garlic, minced About 1/2 to 2/3 cup cooked quinoa per person 1 generous cup washed organic baby spinach leaves per person A handful of organic grape tomatoes per person, halved 1 scallion per person, washed, sliced Sea salt and fresh ground pepper, to taste Dig in.
Slow cooker Middle Eastern garlic chicken Shish taouk -- Middle Eastern garlic chicken on skewers -- launched my food writing career more than twenty years ago, and it's still one of my all-time favorite dishes to cook on the grill. Except this summer, when it's been so hot and humid, I haven't wanted to stand outside next to a blazing hot grill, not even for the sake of chicken. Once again, the slow cooker has come to the rescue, producing this very good adaptation of garlic chicken in a shredded form suitable for stuffing into pitas, tortillas or lavash wraps. The kitchen stays cool, and my husband Ted and I can get our garlic chicken fix even in the warmest weather. I use boneless, skinless chicken breasts; chicken thighs will work equally well. Serve with chopped lettuce and tomato, add some cucumber if you like, and top it all, as we do, with your favorite buttermilk ranch dressing. Slow cooker Middle Eastern garlic chicken Serves 6-8. Ingredients Directions Trim the chicken breasts, and pat dry with paper towels.
Balsamic Glazed Pumpkin with Walnuts Is fall around already? But we have just begun to enjoy the lovely summer! The unbearable heat of the summer is hopefully in the past here while we are soaking some truly wonderful weather and also some rain. It feels only like summer until I step into the markets and I can see the slow movement in the shelves. We have had a very busy last few days but also some close lovely times between us and some good friends. I will leave you with a very simple recipe today – with some warm spices to walk you through the upcoming chill of the fall. I do not think I am yet ready to let go of the tiny tinges of this leftover summer. But I could not resist picking up the pumpkin… the goodness of both the seasons is what we have in Texas right now! The smoky cumin and the chili peppers compliment the natural hint of sweet in the pumpkin. Related Posts: Curried Butternut Squash with Brown Chickpeas (Kumro r Chokka) Mashed Pumpkin Butternut Squash with Black Beans and Walnuts Pumpkin with Homemade Harissa
Rice and Beans Casserole Recipe : Rachael Ray Directions Soak the beans 4 hours or overnight. Rinse the beans after soaking. Place the rinsed beans in a pot with 1 tablespoon of the EVOO, the celery, garlic onions and some salt and pepper. Add enough water to cover, about 1 quart, and bring to a low boil. Meanwhile heat the stock to a boil, then add the rice and stir. Brown and crumble the sausage in a skillet with a drizzle of EVOO over medium-high heat. Grease a large casserole dish. Preheat an oven to 350 degrees F. Bake until heated through, top with an extra drizzle of oil, the reserved parsley and raw onions before serving. Poached Chicken: Place the chicken in a large stockpot.
Slow Cooker (Crockpot) Recipe for Pot Roast with Sweet and Sour Tomato Sauce (Updated with improved photos and step-by-step instructions, November 2012.) I know some people are still looking for leftover turkey recipes, but if your turkey is gone and you're looking for something comforting but still pretty healthy to make in the slow cooker this weekend, this Slow Cooker Pot Roast with Sweet and Sour Tomato Sauce makes great leftovers too. I love those two-in-a-pack chuck roasts they sell at Costco, and this recipe from 2007 is one of my favorite ways to use them. The sauce is a little chunky, but if you'd like a smoother sauce use onion powder instead of the chopped onion. Here's How to Make Pot Roast in the Crockpot which you might want to read before you make this. Trim the pieces of chuck roast so most of the visible fat is removed. Rub the meat with steak seasoning. While the meat browns, puree together the chopped onion or onion powder, garlic, ginger, sweetener of your choice, rice vinegar, diced tomatoes, soy sauce, and anchovy paste (if using.)