Butternut Squash–Sweet Potato Soup

Modified from http://makingthymeforhealth.com/butternut-squash-sweet-potato-soup-vegan/

Ingredients

2 tablespoons butter
1 cup diced onion
1 cup carrots, peeled and cut into ~1/2" chunks
1 lb frozen butternut squash
1 large sweet potato, peeled and diced (about 2 cups)
4 cups vegetable broth
1 cup lite coconut milk
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon curry powder
1/8 teaspoon ground nutmeg

Directions

In a large pot, warm the butter/oil over medium heat. Add the onion and cook for 5 minutes. Add the spices and stir, cooking for 1 minute.

Add the broth and diced sweet potato to the pot and bring to a boil. Reduce to a simmer, cover, and cook for about 10 minutes. Add butternut squash, return to a boil, reduce to simmer, and cook an additional 10 minutes.

While the vegetables are simmering, steam the carrots in a microwave-safe bowl for 5 minutes until tender.

Using an immersion blender, puree the vegetables until a thick, smooth consistency is reached. Add the coconut milk and the steamed carrots. Stir to combine then cook until heated through, about 3 minutes.

Banana Bread

Adapted from Simply Recipes

Ingredients

• 2 to 3 very ripe bananas, frozen and thawed (about 1 c)
• 1/4 cup vegetable or canola oil
• 1 teaspoon baking soda
• Pinch of salt
• 3/4 cup sugar
• 1 large egg, beaten
• 1 teaspoon vanilla extract
• 1 1/2 cups of all-purpose flour

Directions

1. Preheat the oven to 350°F and spray a 4x8-inch or 5x9-inch loaf pan with Pam.
2. In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the oil into the mashed bananas.
3. Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.
4. Pour the batter into your prepared loaf pan. Bake for 50 minutes at 350°F, or until a tester inserted into the center comes out clean.
5. Remove from oven and let cool in the pan for 5 minutes. Then remove the banana bread from the pan and let cool completely before serving.

Caramelized Butternut Squash

Adapted from peanutbutterandpeppers.com

 

Ingredients

• 9 cups (approx. 2.5 pounds) Butternut Squash, peeled, cut into cubes (or frozen, semi-thawed cubes)
• 3 tbsp. Extra Virgin Olive Oil
• 3 tbsp. Maple Syrup
• ¼ tsp. Salt
• ¼ tsp. Ground Pepper
• ½ tsp. Cinnamon, ground
• ¼ tsp. Cayenne Pepper
• ¼ - ½ cup Dried Cranberries

Instructions

1. Preheat oven to 400 degrees
2. Line baking sheet with aluminum foil and spray with cooking spray (or use a silpat, no spray needed).
3. In a large bowl, add all of the ingredients, and mix until all the butternut squash is coated.
4. Place the butternut squash mixture on the baking sheet. Place in oven and bake for 30 - 40 minutes, flipping half way through.
5. Place in a oven-ready serving dish (can be reheated or kept warm in the dish if needed, e.g., for Thanksgiving).

Brown sugar-glazed sweet potatoes

Adapted from epicurious

Ingredients

• 4 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch pieces
• 2/3 cup packed golden brown sugar
• 5 tablespoons butter
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• Pinch of ground ginger
• 2 cups miniature marshmallows

Preparation

1. Preheat oven to 375°F. Arrange potatoes in 13 x 9 x 2-inch glass baking dish. Combine sugar, butter, cinnamon, salt, nutmeg and ginger in heavy small saucepan over medium heat. Bring to boil, stirring until sugar dissolves. Pour over potatoes; toss to coat. Cover dish tightly with foil.
2. Bake potatoes 50 minutes. Uncover; bake until potatoes are tender and syrup thickens slightly, basting occasionally, about 20 minutes. Increase oven temperature to 500°F. Top potatoes with marshmallows and nuts. Return to oven; bake until marshmallows begin to melt and brown, about 3 minutes.

Quick Belgian Waffles

From Vitantonio Recipe Book

Ingredients
3 eggs
1 c milk
1/2 c butter or margarine, melted
1 Tbsp vanilla
2 c flour
1/2 tsp salt
1 Tbsp baking powder
2 tsp sugar

Directions

1. Beat whole eggs in large bowl until thick
2. Beat milk, butter, and vanilla into eggs
3. In a separate bowl, combine dry ingredients
4. Sift dry ingredients into egg mixture, and mix well
5. Cook in waffle maker

Spiced Pumpkin Soup

From Parade Magazine

Ingredients

• 1 Tbsp canola oil
• 1 small onion, chopped fine
• 1 tsp minced garlic
• 1 tsp curry powder
• 1 tsp cumin
• 1/4 tsp cardamom
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 cups reduced-sodium, fat-free chicken broth
• 1 (15-oz) can pumpkin
• 1 (12-oz) can evaporated fat-free milk (or mix 1 c water and 8 Tbsp powdered milk)
• 6 Tbsp plain, fat-free Greek yogurt
• Parsley leaves for garnish

Directions

1. In a large pot, heat oil over low for 30 seconds. 
2. Add onion and cook 3 minutes or until soft
3. Add garlic and cook 1 minute
4. Stir in spices (through pepper) and cook 1 minute, stirring
5. Whisk in broth and pumpkin
6. Bring just to a boil, reduce heat to low, and simmer for 15 minutes, stirring occasionally
7. Add evaporated milk and simmer an additional 2 minutes
8. Using an immersion blender, puree soup until smooth
9. Ladle into bowls and garnish with yogurt and parsley

Serves 6. 110 calories per serving. (15g carbs, 6g protein, 2.5g fat, 0mg cholesterol, 410mg sodium, 3g fiber)

Chicken Tetrazzini

From Margaret Huber

Ingredients

• 2 1/2 cups uncooked spaghetti, broken into 2" pieces
• 3 whole chicken breasts, cooked and shredded (or canned chicken)
• 3/4 cups diced bell peppers
• 1 medium onion, chopped
• 1 can (10.75 oz) cream of mushroom or cream of chicken soup
• 1 can (10.75 oz) cream of celery soup
• 1 can (15 oz) chicken broth
• 3 1/2 cups grated cheese (cheddar, mozzarella, or colby jack)
• 1/2 cup grated parmesan cheese

Directions

1. Mix together spaghetti, chicken, peppers, onion, soups, broth, and shredded cheese
2. Place in 3 quart or 9x13 glass dish
3. Sprinkle parmesan cheese on top
4. Cover and refrigerate 12-24 hours
5. Take pan out of refrigerator, uncover, place in oven, and heat oven to 350F
6. Bake for 1 hour