Savory Pumpkin Soup with Brie Croutons. Celebrate the season with an easy decadent flair sure to please most every palette. Ready in about 30 minutes. Recipe link in profile.
Avocado with pickled onions and Serrano ham. On repeat all the year round! 🥑💚 Das ist ein schnelles und köstliches Abendessen. Die roten Zwiebeln baden in Weißweinessig mit einem Schuss Worcestershire Sauce, Salz, Pfeffer und Sonnenblumenöl. Die Zwiebeln vom Foto haben eine ganze Weile gezogen, deswegen sind sie so schön dunkelrot. Aber es schmeckt auch mit frisch angerührtem Dressing super!
This slow cooker Creamy Tomato Soup was my redemption after the quinoa situation this week (see last post). Unlike quinoa, my boys love this stuff and always remind me that it taste’s “just like school’s”, which I’m 99% sure is from a can. (No judgements, though. Sometimes I have serious Campbell’s cravings and nothing else satisfies.) The sweetness of the butternut squash cuts through the acidity of the tomatoes and makes this soup creamy without a drop of dairy. This recipe makes a small batch, enough to fill an 8-cup blender, to be whirred up after the workday. 👇🏻Recipe!
In a slow cooker, combine 2 cups peeled and cubed butternut squash, ½ medium onion chopped, 1 garlic clove, 28-oz can diced tomatoes with juice, 2 cups chicken or veg stock and 2 tsp dried basil. Cover and cook on LOW 8-9 hours or on HIGH 4 hours. Carefully transfer to an 8-cup blender and blend until super smooth. Season to taste at end with kosher salt (I end up using 1 - 1 ½ tsp). Makes about 7 cups of soup.
#WeeknightDinner & #MealPrep of Lemon Pepper Chicken Thighs, Roasted Veggies, & Rice Pilaf: pound out Chicken Thighs, dust in Seasoned Flour (Flour, Lemon Pepper Adobo, Pepper, & extra flavor from the Lemon Pepper Grinder from Trader Joe's), then pan fried in Yogurt Butter for 2-4 mins per side. Veggies tossed in EVOO, Salt, Pepper, & Garlic Powder. Bake at 400 Degrees for 45 mins. Rice is from a box 🙈 Topped everything with Green Onions & extra fresh Lemon Squeezes 🍋 This can easily be #GlutenFree subbing the Pilaf & Flour for Rice 🍚 #FromAprilsKitchen#FiancéApproved#Deliciousness
A WEEK OF KINDNESS ❤️: a riff on one of our fave meals - Pan Seared Salmon on a bed of quinoa, lentils, shredded veggies and a creamy avocado sauce...yum! A little healthy gift to my family 👨🏻👧🏻👦🏻👦🏻 #healthydinner#salmon#quinoa#avocado#delish 😜🥑🥒🥕❤️
Atlantic Wild Cod: Lately I’ve been buying the frozen wild cod from Whole Foods. 6 pieces to a package, all individually wrapped. Great for the days I need a healthy protein but don’t have time to get to the grocery store for fresh. In the morning, I throw a few pieces in my fridge and it’s defrosted by dinner.
I take it out of the packaging, dry it with paper towels, then salt/pepper. Dip each piece in a beaten egg, then coat in a mix of panko, sesame seeds, and hemp seeds (or just use all panko). Oven proof hot pan on stove top first (tonight’s oil was a combo of coconut oil and ghee), 3 minutes per side just to get it browned then into a 400 degree oven for about 15 min. .
Prewashed Baby spinach from a box, sesame oil in a hot pan, sautéed 3-4 minutes, salt, squeeze of lemon.
Red cabbage, cut into chunks, baking sheet, drizzled with olive oil and salt, into same 400 degree oven for about 20 minutes. Yummy crispy and salty. Try it I think your kids will love it! .
One trick for making quick weeknight meals is having a well stocked pantry (hemp seeds, sesame seeds can be stored in the freezer; a variety of healthy oils (olive, coconut, ghee, avocado), lemons, etc. Also, a stocked pantry makes it easier to get a wider variety a flavors into a simple meal (which in turn exposes kids to more flavors as well!)
Clean out the fridge hash tonight! Sweet potatoes, beets, peppers, onions, and scallions with @traderjoes jalapeño chicken sausage. And some homemade salsa on the side for a kick 🌶What is your favorite dish to make to clean out the fridge?!
This enchilada casserole from littlespicejar.com has an autumn spin in it: butternut squash! We usually have this dish as is, but this time I picked up some pre-cooked carnitas to add to it and oh my yum. I also used frozen butternut squash in place of fresh and it tasted just as good and took less time. (Also, do you like how I got fancy with smearing the sour cream? 😂)
Since coming here to the US I’ve been eating all of my favourite foods that I can’t get in the UK. For the past year I’ve been drooling over everyone else’s 🌿S P A G H E T T I🌿 squash posts and I finally made some tonight and it was delicious.
🌿If you have an instapot, just half it and pop it in for 7 minutes then scrape out the insides with a fork and put on a baking sheet seasoned with salt, pepper and rosemary and drizzled with olive oil. Bake at 400F for about 10-15 minutes until parts get a little crispy. My moms oven isn’t working great just now so the time might be a bit off.
Tonight’s dinner: salmon liberally sprinkled with Trader Joe’s Everything but the Bagel seasoning/lemon and our favorite potato salad, @smittenkitchen warm lentil potato salad (Dijon, cornichons, capers, onion, awesomeness). I started making it over the summer and served it so often that a bbq invite was followed with the text, “great! Guessing you’ll bring your lentil potato salad?” One thing I know to be true is that people really don’t notice if you’re not constantly torturing yourself to serve new and exciting recipes. It only took me 11 years and 3 kids to figure this out. 🙄Find things everyone likes, learn the recipe by heart, find shortcuts and substations then cook the hell out of it until people can’t stand the sight of it. A good recipe should eventually have the faded, torn perfection of a great pair of Levi’s.
What's cookin', good lookin'?
A new #fallfavorite right here! A simple clean eating butternut squash soup!
I have to admit, I almost didn't try this one out since I wasn't too thrilled about cutting up the squash - that's hard work! But let me tell you, it was worth the effort!
And the best part? The recipe made enough for me to freeze smaller servings for a future weeknight dinner! This will be a great fallback meal on a busy night when I don't have time to cook. .
Time to take my bowl of soup to the couch and turn on Project Runway!
Faux-tato soup for lunch and supper today. It sure hit the spot!
Can you guess what the "faux" is?
Cauliflower!! You can replace the potato in you favourite recipe with blended cooked cauliflower! For me there is little difference, even my hubby has eaten it and he can sniff out cauliflower a mile away!
Today I fried up onion with breakfast and set them aside, then boiled a discount cauliflower in chicken stock. Once cooked, blend the cauliflower, stock, onions, splash of milk/cream and desired spices* in blender until smooth(ish).
Top with bacon/green onions/cheese if desired.
This can easily be made vegan by using vegetablel soup stock and almond milk. *note add black pepper after blending, I have discovered that blended peppercorns can get spicy!