Corn and Butternut Squash Chowder

{Meatless Monday}

This is a very easy chowder to make and it has a wonderful creamy flavor (thanks to the CREAM!).
(not my photo...I completely forgot to get an finished shot!)

Here's what you need:

• 2 tablespoons vegetable oil
• 1 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch chunks (about 5 cups)
• 1 medium onion, chopped
• 1 box (10 ounces) frozen corn, thawed
• 1 1/2 teaspoons curry powder
• Coarse salt and ground pepper
• 2 cans (14.5 ounces each) vegetable broth
• 1/2 cup heavy cream

In a large heavy pot, heat oil over medium-high; add squash and onion. Cook until onion is soft, about 6 minutes.

 Add corn and curry powder; cook until curry is fragrant, about 2 minutes. Season with salt and pepper. Add broth and simmer until squash is tender, about 25 minutes.
In a blender, blend half the soup until smooth. Return to pot and stir in cream; heat through over medium-low (do not boil).

See how simple?!  I love recipes that have very few instructions.  While I love to cook,  I don't love to be stuck in the kitchen every night for very long.  I tend to make my fancier meals on Sunday because we often have company.  But on the weeknights...it's all about getting in and getting OUT!!  ; )

Tortilla Soup with Black Beans

{Meatless Monday}

I have to say I just LOVE my Martha Stewart Everyday Food!!  I am not currently getting it, but I have about 3 years worth of them and I'm still trying out (and loving) new recipes.

This was is SO easy and quick....great for a busy weeknight!

Here's what you need:

• 1 tablespoon olive oil
• 4 garlic cloves, minced
• 1 teaspoon chili powder
• 2 cans (14 1/2 oz. each) diced tomatoes in juice
• 2 cans (15 oz. each) black beans, rinsed and drained
• 1 can (14 1/2 oz.) reduced-sodium chicken broth
• 1 package (10 oz.) frozen corn kernels
• Coarse salt and ground pepper
• 1 cup crushed tortilla chips, plus more for serving
• 1 tablespoon fresh lime juice, plus lime wedges for serving

In a large saucepan, heat oil over medium. Cook garlic and chili powder until fragrant, about 1 minute. Add tomatoes (with juice), beans, broth, corn, and 1 cup water; season with salt and pepper.

Bring soup to a boil; reduce to a simmer. Add tortilla chips; cook until softened, about 2 minutes. Remove from heat; stir in lime juice, and season with salt and pepper. Serve soup with lime wedges and, if desired, more chips.

New Blog...

Hello!

I have been busy on the computer most of the morning...and I have started another blog.  Some of the things I posted in the last day or two have actually been moved there.  So go check it out! 

Sense and Centsability

My first post over there explains what each blog will contain....

Have a great weekend!!

Easiest Indian Stew

{Meatless Monday}

We don't eat a lot of Indian Food around here.  We like it, but it is rarely our first choice.  This was a super easy stew that had lots of good flavor.  Neither of us LOVE chick peas...I assumed no one did until I was telling a friend about this recipe and she said, "Chickpeas are one of my favorite foods!"   HUH??  I just didn't get it, but to each his own! ; )

  

Here's what you need:

• 1 cup long-grain white rice
• 2 tablespoons vegetable oil
• 1 medium onion, minced
• 2 garlic cloves, finely chopped
• Coarse salt and ground pepper
• 1 tablespoon curry powder, plus more for garnish
• 1 teaspoon ground ginger
• 3 cups homemade or best-quality store-bought tomato sauce
• 2 cans (15 ounces each) chickpeas, rinsed and drained
• 1 tablespoon fresh lime juice, plus lime wedges for garnish
• 1/2 cup plain low-fat yogurt

Cook rice according to package instructions; cover, and keep warm.

While rice is cooking, heat oil over medium heat in a large skillet.  Add onion and garlic; season with salt and pepper. Cook, stirring frequently, until onion is tender, 4 to 6 minutes.

 

Add curry powder and ginger; cook, stirring, until fragrant, about 1 minute.  Add tomato sauce, chickpeas, and 1 1/2 cups water.  Bring to a boil; reduce to a simmer, and cook, stirring occasionally, until thickened, 8 to 10 minutes. Stir in lime juice; season with salt and pepper. Serve stew with rice and yogurt, garnished with lime wedges and a pinch of curry.

Lemon Baked Pasta

{Meatless Monday}

I am finally back!!  It was a busy, but wonderful December and Christmas Break.  We decided (last minute) to drive to CA the day after Christmas and had a wonderful time with our family!

This is a recipe that I have wanted to try FOREVER from the Pioneer Woman.  I wish I would have tried it long ago...it is going into the SUPER EASY FAVORITES file! ; )

In fact, I just bought sour cream this morning so that I could make it tonight!

Here's what you need:

1 pound Thin Spaghetti
4 TablespoonsButter
2 Tablespoons Olive Oil
2 cloves Garlic, Minced
1 whole Lemon, Juiced And Zested
2 cups Sour Cream (I use lite)
½ teaspoons  Salt, Or More To Taste
Grated Parmesan Cheese
Flat-leaf Parsley, Chopped (I just use about 1/8 cup dried)
Extra Lemon Juice

In a skillet, melt butter with olive oil over LOW HEAT. When butter is melted, add minced garlic. Squeeze lemon juice into the pan. Turn off heat.

Add sour cream and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary.

Pour mixture over drained spaghetti and stir together, then pour spaghetti into an oven safe dish.
Bake, covered, for 15 minutes. Then remove foil and bake for an additional 7 to 10 minutes. (Don’t bake too long or the pasta will dry out.)
When you remove it from the oven, squeeze a little more lemon juice over the top. Top generously with Parmesan cheese, then chopped parsley.

How easy is that??  I love it!!  Lemon is a very different flavor for pasta, but with the sour cream, it is just the right mix of tart and creamy.

I hope you enjoy!