need a dinner idea? how about creamy butternut squash soup?!

this soup is truly divine.  it's rich, and creamy, and surprisingly healthy, too!  if you love a good butternut squash soup, this recipe can't be beat.  and, it's the perfect winter meal for a cozy evening by the fire. 

picture credit {here}

1 butternut squash (2 lbs), seeded and chopped into 1 inch cubes
1 vidalia onion, peeled and quartered
2 carrots, quartered
1 tablespoon olive oil, plus extra for brushing
1 whole garlic bulb
3 cups vegetable stock
1 teaspoon curry powder
1/4 cup cream sherry
1 tablespoon packed light brown sugar
1/2 teaspoon freshly ground pepper
2 teaspoons minced fresh oregano (or 1/2 teaspoon dry)
1/8 teaspoon ground cinnamon
1/2 cup milk or half & half
salt to taste

View full recipe

1. preheat oven to 350 degrees. line a baking sheet with foil. place vegetables on baking sheet and brush with oil. trim off top of garlic bulb, brush lightly with olive oil, wrap with foil and place on baking sheet with vegetables.

2. roast vegetables in the center of the oven for about 40 minutes or until they are very tender. set aside to cool.

3. after they've cooled - squeeze the garlic cloves out of their skins; scrape the flesh from the squash and remove outer layer of onion. add half of the garlic, squash, onion, and carrots to the food processor. add 1 cup of the vegetable stock and purée until smooth; repeat two more times until all veggies and stock are combined.

enjoy it with some warm, fresh baked bread, and you're all set!

bon appetit!

.

weekly wrap-up: delicious dinner & de-stress with yoga

well, the weekend is almost upon us, so i wanted to share some helpful links to keep you well-fed and grounded.

s'mores pies that i found on foodgawker - recipe {here}

looking for a healthy, delicious and carb-free dinner?  try this super easy and yummy {baked spaghetti squash}. even pasta-lovers will be converted!

feeling over-worked and stressed out?  yoga could be the answer.  check out this {short yoga sequence} that links movement with breath-work to de-stress with the breath!

love food?  who doesn't?!  my new obsession is {foodgawker}.  their beautiful food photos will provide you with endless meal inspiration...and, they have an iphone app, so you can gawk on the go!

happy birthday, han!  a yellow cake, found on foodgawker, just for you : )  recipe {here}

and last, but certainly not least, happy birthday to my little sister, hannah!  we have a whole weekend of celebrating to look forward to, starting with a happy (birthday) hour at our fave bar, bobby simone's!  can't wait : )

so mavens, have any fun weekend plans?

.

foodie wednesday: world's best turkey burger

ok, i know "world's best" is quite a bold claim, but these burgers are damn-near close.  all the yummy add-in like bbq sauce and caramelized onions make these babies super-moist and tender.  they are delish on a fresh baked ciabatta roll, on focaccia or atop a salad. 

credit {here}

 1 pound lean ground turkey meat
1/3 cup ketchup
1/4 cup grape jelly
1/4 cup bbq sauce
2 tablespoons mustard
2-3 teaspoons curry
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 egg
1/4 cup seasoned bread crumbs
1 onion, chopped and caramelized

1. saute chopped onion in olive oil until caramelized. (this will take15-20 minutes.)

2. put ground turkey in a large bowl and add ketchup, jelly, bbq sauce, mustard, curry, salt, pepper, egg, bread crumbs and onions. mix thoroughly until well-combined.

3. form into 6 patties.

4. prepare a large cast iron skillet heated on medium to medium-high with a tablespoon of olive oil.

5. cook burgers (partially covered) 4-5 minutes each side or until juices run clear.

top with cheese, if you wish.  this recipe also makes for terrific meatballs and also great sliders : )

credit {here}

 bon appetit!

.

quinoa with chicken sausage & veggies

last night for dinner, i was in the mood for something simple and fresh.  i had some zucchini and onion, found some quinoa (say keen-wa) in the pantry and took out some sundried tomato chicken sausage to defrost.

here's what you'll need (but feel free to improvise and use what you have handy)
serves 2

1/2 large zucchini
1/2 large onion
1/2 cup frozen peas
1 cup quinoa
2 cups water
5 oz chicken sausage (links)
garden greens
red curry
fresh rosemary
olive oil
salt & pepper

1. saute veggies in a bit of olive oil until golden brown.  season with salt & pepper.

2. bring 2 cups water to a boil in a medium pot.  add a few dashes of red curry.  add quinoa to boiling water, stir and reduce to simmer.  cook for 20 minutes or until water is absorb.

3. set veggies aside.  prep pan for chicken sausage by adding a bit of olive oil.  over medium heat, sear the chicken sausage on both sides to create a nicely browned crust.  add 1/4 cup water  to pan and cover.  allow sausage to continue cooking until cooked through (5+ minutes).

4. while chicken cooks, defrost peas in microwave.

5. once chicken is done, slice it into coins and toss it with veggies (zucchini, onion, peas) and rosemary.

when all is ready, serve quinoa topped with chicken sausage and veggies over a bed of garden greens. 

we topped ours with fresh tomato sauce and a bit of sharp provolone to add some zing!

other combos to consider:
- use a red pepper sausage and top with salsa and sour cream
- use an italian sausage and top with grated parmesan, herbs and olive oil
- try other veggies - peppers, carrots, shallots, broccoli, the sky's the limit!

bon appetit!.