Curried Squash Soup

I modified the recipe I found here... at Simply Recipes

Curried Squash Soup Recipe

• Prep time: 15 minutes (prepping my butternut squash took more than 15 min ;)
• Cook time: 1 hour

Ingredients

• 1 2-lb butternut squash, peeled, seeded, diced into 1/2-inch to 3/4-inch cubes, yielding about 6 cups of cubed squash (see how to cut and peel a butternut squash)
• Olive oil
• 1 stick of butter
• Salt
• 1 large yellow onion, chopped  (I used about 1/4C dehydrated because I didn't have fresh on hand)
• 2 teaspoons yellow curry powder
• 1 teaspoon whole mustard seeds (if you substitute ground mustard, only use 1/4 teaspoon)
• A dash of ground cumin
• 1 Tbsp minced fresh ginger
• 4 cups chicken stock (instead of chicken stock I use 1/2Tbsp to 1C water of Kirkland organic no salt seasoning)
• 1 teaspoon salt
• 1/2-1 cup sour cream (can substitute plain yogurt)
• 1/4 cup chopped fresh cilantro (can substitute parsley) (I didn't have either on hand and I think it would be even better with them, if you have them, I did use dried Cilantro)
• I also added about 1/8-1/4C cream of coconut, I think you could add a lot more.

Method

1 Heat a tablespoon of olive oil in a large, thick-bottomed stock pot on medium heat. Add a dab of butter to the olive oil. Working in two batches so as not to crowd the pan, add the cubed butternut squash to the pan. Toss to coat all sides with oil. Sprinkle a little salt over the squash. Then spread out in an even layer and let cook, stirring only occasionally, so that the edges and sides get lightly browned. You may need to adjust the heat up to ensure browning, or down to prevent burning or drying out. Add more oil and butter for the additional batches. Remove from pan and set aside. (I didn't remove from pan)

2 Heat another tablespoon of olive oil in the pot, on medium heat. Add the chopped onions and cook, stirring now and then, until softened. Add the curry powder, mustard seeds, cumin, and fresh ginger, and cook for a minute or so longer. Use a flat bottomed wooden or metal spatula to scrape up any browned bits.
3 Return the butternut squash to the pot. Add the chicken stock and a teaspoon of salt. Increase the heat to bring to a simmer, then lower the heat to maintain a low simmer, cover the pot. Cook for 40 minutes until squash is completely tender. Use an immersion blender (or a stand up blender in which case work in batches, I like the blender better, I don't like the texture I end up with when I use the immersion blender) to blend the soup smooth. Add more salt to taste if needed.
Serve in individual bowls with a dollop of sour cream and some chopped cilantro.

This was delicious!  My 10 yr old and 1 yr old enjoyed it, I loved it, and when my hubby gets home I am confident he will enjoy it.  :)

Black Bean Chicken Chili

Adapted from Our Best Bites - Mormon Moms in the Kitchen (White Chicken Chili)

I cooked up 4 Chicken Breasts with 5 pepper blend & garlic salt and some Chicken Broth.  I mixed this in the Kitchen Aide to shred it.

In a large pot I combined
64 oz Chicken Broth (or water and Kirkland Organic No Salt Seasoning, my replacement for Chicken Broth when I am out or don't have enough on hand)
6 cans Black Beans Drained
Shredded Chicken
2 can green chilies
2 tsp Cumin
1 med onion diced (or about 2 TBSP dried)
2-3 TBSP chopped Garlic (to taste)
2 tsp Oregano
1 tsp Dried Cilantro (a handful of fresh would be even better!)
1/2 tsp 5 pepper blend or more to taste
1/2 tsp salt or more to taste
1/8 - 1/4 C Lime Juice

combined and bring to a boil and simmer 15-20 min and then enjoy

Topping Ideas:
Sour Cream
Cilantro
green onions
Shredded Pepper Jack or Monterey Jack Cheese
Avacado
Tortillas or Chips
Lime Wedge

Garbanzo Bean Bread

Bean Flour Yeast Bread

 from http://karenhurd.com/pages/recipes/rp-beanflouryeastbread.html

1 1/2 cup lukewarm water
1 pkg. (2 1/4 tsp.) yeast
1 Tbsp. onion powder (or your choice of season)
2 1/4 tsp. salt or seasoning salt
1 tsp. xanthan gum (dough enhancer), optional
1 heaping Tbsp. real mayonnaise (I used coconut oil)
1 egg
2 1/2 - 3 1/2 cup garbanzo bean flour

Place water, yeast and salt in a bowl and whisk. Add onion powder, xanthan gum (if using), mayonnaise and egg. Whisk. Add bean flour and whisk or stir to incorporate. It should be the consistency of muffin batter. Place on counter and cover. Set timer for 2 hours. Allow it to sit and work. When time is up, the texture will be as it was before but sticky and fluffy. Sprinkle with additional bean flour over the surface "like a dusting" and cover again (not airtight). Place in refrigerator and allow to sit for 1 more hour.

To bake: Preheat oven to 350°.  Spray loaf pan. Let rise in warm place until double or at the top of the bread pan (30-60 minutes). Carefully place loaf into oven. Don't jar too badly or loaf will fall and it will have to rise again. Bake for 30 minutes. Remove from pan.  Place on a wire rack.

To bake pita bread:  Preheat oven to 450°.  Prepare baking stone by rubbing it with olive oil or spraying a cookie sheet. Use a 1/2 cup measure to scoop out batter and place onto stone or cookie sheet. If needed, spread dough to 1/4 - 3/4" thickness. Bake for 8-10 minutes until light to medium brown on top.  Toothpick should come out clean when inserted. Serve thin pitas without splitting.  Slice thicker pitas before serving.  

To bake breadsticks:. Place dough into a plastic food storage bag. Cut off part of corner and pipe long breadsticks onto prepared stone or sprayed baking sheet.  Make into different shapes (i.e. large pretzel - sprinkle with coarse salt, bake. Dip into cheese sauce or mustard). Bake at 450° for 8-10 minutes or until light to medium brown on top.

Note: when made without xanthan gum the bread gets a bit crumbly but still works. Herbs of your choice or cheese may also be added to batter. 

Makes one regular loaf or two small loaves
Makes 5-7 pita loaves
Makes 8-10 breadsticks