{Dishes: Butternut Squash 2-Ways}

Fall is here and it is my absolute favorite food. Give me all the slow cooked, roasted, rich, bold flavors. And it doesn't have to be unhealthy, calorie filled meals. Think thoughtfully fiber and protein filled veggies, married with delicious flavors and cooked to perfection.

We are in the last weeks of our CSA (more to come for you local folks) and the last few weeks have held my favorite items. I mean squash (look at this stuffed acorn squash recipe from last year), apples and all the eggplant a girl can imagine. Music to this preggo mama's taste buds. And since I got a few emails asking for help with some different impress your guests butternut squash recipes, I thought I'd mix it up while using my favorite Fall ingredients.

And the best part is that these dishes both are incredible weekend recipes that are even better warmed up during the week. Which is a win. Because the key to serving homemade meals (and lunches) as a busy tired mama is making meals that are even better as they sit in the fridge. I hope you enjoy them as much as I did. And keep the requests coming!

First up:

Crockpot Butternut Squash Coconut Curry Soup

Ingredients

2 tablespoon coconut oil

3 cloves garlic

1 small red onion, quartered

2 teaspoon ginger, freshly grated

2 tablespoons Thai red curry paste (more or less depending on your preference for heat)

2 cups homemade chicken or vegetable broth (store bought organic is just as good, go with low sodium)

1 cup water

4 cups butternut squash, peeled, seeded, and cubed

3 apples, decored and peeled

2 red peppers (seeded and quartered)

1 (15-ounce) can coconut milk

2 limes, Juice of 1 lime, 1 lime quartered

1 teaspoon salt

¼ teaspoon freshly ground pepper

⅓ cup cilantro, chopped, more to garnish

2 teaspoon Sriracha, optional for garnish

Recipe

Toss all ingredients, minus the garnishes, in the crock pot.

Cook on high for 6 hours.

Pour the soup into a blender in batches and blend until smooth. Or you can use and immersion blender, love love mine. Used it for baby food, soups and even with making broth as smooth as possible.

Pour the blended soup back into the crock pot for 30 minutes.

Mix well. Pour into bowls and sprinkle with chopped cilantro, lime juice and a swirl of sriracha (if that's your thing and it is mine!).

We ate ours with yummy crunchy whole wheat ciabatta from the market and (insert happy dance) it was insanely perfection. I had two helpings and could have gone for three if I didn't think I'd explode. Naan or even homemade croutons would be just as Ahhhmazing.

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This next recipe is inspired/adapted from Chrissy Tiegen's cookbook, Cravings. If you don't have it, get it and get it fast. I want to make every single recipe. I only altered this dish because I needed it to be an entire meal. Easily served with chicken or even a piece of fish but it's a meal all by itself, reheats really well.

Second:

Roasted Balsamic Glazed Butternut Squash

with roasted brussels sprouts, brown rice, bacon, cranberries and pecans

Ingredients

2 cups Butternut Squash, cubed

1 pound Brussels Sprouts, shredded (I bought them shredded b/c.. well you know it's easier...)

8-10 garlic cloves, peeled and smashed

1/2 cup olive oil

kosher salt

coarsley ground black pepper

tumeric powder

1 cup balsamic vinegar

1/2 cup agave

6 slices of thickly cut bacon, cooked and chopped/crumbled ( I sadly had to use turkey bacon because the hubby doesn't eat pork, GASP)

1 1/2 cup brown rice, cooked

1/4 cup chopped toasted pecans

1/4 cup dried cranberries

Recipe

Pre-heat oven to 450 F

First up, put cubed B-Squash in a bowl, toss together with 1/4 cup of olive oil, 2 tsp salt, 1tsp pepper and 1 tsp tumeric.

Roast on a baking sheet, spread around into one layer.

Roast for 20 minutes, flip and roast for another 20. You want to cook the squash and brown/crisp each side.

While this is happening you want to do the same for b-sprouts.

Toss b-sprouts in the rest of oil, smashed (use side of your knife) garlic cloves, 2 tsp of salt and 2 tsp of pepper and roast at 450 F on a baking sheet.

Making sure they are one layer so they crisp up nice but you don't want to burn the garlic, just till they are tender. (about 10 - 12 minutes on each side).

While all this goodness is happening pour balsamic vinegar and agave into a small saucepan. Bring to a boil for a few minutes and then reduce heat and let simmer until the glaze reduces by half and thickens. ( about 20ish minutes) this is from CT's cook book but she uses honey.

You can make this sauce ahead and store in an airtight container.

Transfer all of the roasted goodies into your serving bowl, I like something short and wide so you can see all of the pretty going on.

Add cranberries, pecans, brown rice, bacon and balsamic glaze. Toss until well combined and serve.

Tip: You can make this all ahead and add the (warmed) glaze right before serving.

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1. Immersion Blender 2. Dish Towel 3. Gold Flatware 4. WiFi Enabled Crock Pot (I want this!!) 5. Serving Bowl 6. Cravings, cook book

My advice, is do like I did; make both dishes this weekend and save half of each for dinners this week! And speaking of the weekend!!! It is almost the WEEKEND. And a long weekend at that, which makes this mama so so so dang happy. I've had a crappy week and am looking forward to just being still. Maybe some early morning apple picking, pumpkin carving, bday celebrations with my bestie, lots of apple goodies in the oven and rest.

Wishing you all a fabulous weekend and tune in next week and see if I actually get dressed! Ha! yay to yoga pants and sweater weather.

xo

Natalie

#dressup #dishes

{Dishes: Veggie Loaded Pasta Sauce}

It's ironic that I am not a huge fan of pasta, yet it is the one food I make every single week. EVERY SINGLE WEEK. Without fail. Too tired to cook for hubby, boil some pasta, add pesto and some parm. Toddler being finisky? Boil some pasta, add grape tomatoes, avocados and raw broccoli, and top with a little olive oil + salt and pepper and bam dinner (at least 3x a week). Want to make a dish for a new mama that can be reheated and eaten all week long? Pasta wins again. We usually stick to whole wheat or quinoa pasta but I am looking to test out a few more kinds. (please share your favs!) Which is why I knew I'd eventually want to "healthify" a pasta sauce recipe to stock my freezer with.

So how do you do that without losing the flavor (or my hubby's interest level)? Well you roast up a bunch of yummy veggies along with your farm fresh (yay CSA!!) tomatoes, which you then blend into submission and then simmer until the whole house smells like what I'd hope growing up in an Italian household would smell like. Serve on whole wheat pasta with my favorite homemade kale turkey meatballs and I am going to go ahead and call that a win. And making a from scratch dinner that we all loved, in a week where my toddler is playing "test those boundaries" and little sleep is a bigger win, so easy to say I am feeling golden.

***Let's just disregard the fact that I spent most of the days in my pj's and had not put a brush through my hair, that my friends is called balance....**

I would say make the sauce over the weekend and it makes for a much easier weeknight dinner. Freezing? Take it out morning of and place in the fridge for defrosting. Other than a bit of work to get the veggies cut up, and allowing for time to simmer you aren't left with a ton of clean up. Which in my book is IMPORTANT.

I had to include these shots of our dinner because the kale turkey meatballs were bomb.com! And will hopefully be up on le blog soon. Just need some tweaking....

Ingredients

20 garden tomatoes

2 small eggplants

4 red peppers (cut in 4's and remove seeds)

2 red onions

14 ounce can crushed tomatoes

1/4 cup extra virgin olive oil

2 tsp kosher salt

1 tsp freshly ground black pepper

2 tbsp dried thyme

1 tbsp dried oregano

1 tbsp dried basil

1 tbsp rosemary

1tbsp fresh oregano

1tbsp fresh basil

2 tbsp minced garlic

(some folks add sugar and I'm not against it, but my tomatoes were so sweet it wasn't necessary so add sugar to taste... and if you don't have enough tomatoes, I say for for an organic can of tomatoes)

Recipe

Pre-heat the oven to 450.

Cut all veggies and tomatoes into similar size chunks, toss in about half off the oil and all dried herbs until completely coated.

(I kept the skin on all veggies since I was going to blend them all together)

Roast on a couple baking sheets at 450 for 45 minutes.

Let them cool and blend in blender.

The texture really will depend on you, I was hiding veggies so I blended to submission.

In a heavy pot, heat the rest of oil over medium heat.

Add the minced garlic and cook until fragrant (about a minute).

Add the pureed roasted goodness and fresh herbs to the pot.

Bring to a boil, then reduce to a simmer for about 40 -50 minutes, until sauce thickens a bit.

Cool slightly and drench all pastas in it.

I will also be using it in a baked pasta/eggplant dish this weekend and promise to report back.

Best part is you can honestly include any veggies, have some spinach or kale throw it in to the blender with the roasted veggies. Have some carrots or broccoli or entire heads of garlic, roast them with the tomatoes. You can only win with this yummy Veggie Loaded Pasta Sauce.

I was hoping to get this up earlier this week but isn't the weekend the best time for a new recipe anyway? That way you have a whole two days of sampling said recipe... ha!

Bon Appetit.

xo

Natalie

#dishes

{Dishes: Summer Seafood Soup}

After a few weeks of just feeling miserable I am finally getting into my groove, not yet finding the second trimester boost of energy but more like accepting the fact that this pregnancy is a WHOLE lot different than my last. And listening to my body, moving when I can and just being still when I need to. But at least I am back in the kitchen!!!

I totally did not even know what to call this incredible soup. It's like a bouillabaisse, with a dominicanized spin and only one kind of fish (I honestly chose cod because it was wild and on sale). Light, delish and everything I want on a cool summer evening. My favorite bowl (yes I had a few!) when topped with fresh sliced radishes, cilantro and lots of hot sauce (or is that just pregnancy cravings?) Oh and as for left overs; because let's be honest I am not making anything I can't reheat for lunch or dinner, reheat the broth with fish and add mussels and shrimp to the steaming broth. This helps them from becoming chewy and so worth it because the broth is dynamite after a couple days.

INGREDIENTS

3 tablespoons olive oil

4 garlic cloves, minced

1/2 cup white wine (I used a Sauvignon Blanc)

3 cups good quality fish stock or vegetable broth (I used vegtable)

spoonful of fish sauce

2 tbsp tomato paste

4 cups of water

2 Bay leafs

10 whole black peppercorns

1/2 Teaspoon Kosher Salt

2 tsp ground cayenne pepper

1 tsp chili powder

1/4 cup of scallions

1 leek thinly sliced

1 28 ounce can of crushed, peeled tomatoes

1 bunch fresh oregano + stalks

1 handful fresh cilantro

1 pound of Cod fillets, cut into large chunks

½ pound jumbo shrimp

20 mussels

Juice of two lemons

Bolas de platanos

2 green platanos

1/2 cup (give or take depending on size of pan)

adobo (optional)

garlic powder (optional)

Heat a large saucepan or pot over medium-high heat and add the olive oil. Add the garlic, tomato paste and saute until fragrant (careful not to burn).

RECIPE

1. Add the wine and simmer for a few minutes. Then add the tomatoes, oregano, cilantro, fish sauce, water, bay leaves, peppercorns, salt, cayenne, chili, leek and cayenne and fish stock. Simmer for 30 minutes until the liquid has reduced a bit, stir occasionally.

2. While the liquid is simmering, give the mussels and clams a good wash in plenty of clean, cold eater and scrub any dirty one lightly with a scrubbing brush, pulling off any beardy bits. If there are any that aren't tightly closed, give them a sharp tap on the counter. If they don't close up, throw them away.

3. With a sharp small knife cut ends from each platano and cut a lengthwise slit through skin. Cut plantains crosswise into 1-inch-thick pieces and, beginning at slit, pry skin from pieces. In a small nonstick skillet heat 1/2-inch oil over moderate heat until just hot enough to sizzle when a plantain piece is added. Fry platanos in batches, without crowding, until tender and just golden, about 3 minutes on each side. With tongs transfer platanos as fried to paper towels to drain.

4. Let them cool and with the bottom of a heavy saucepan or a wide solid metal spatula flatten plantains ( I have this little contraption my mom bought for me!) but instead of refrying (like you would tostones) form into a ball with wet hands. I seasoned each one with a little adobo and garlic powder before forming into a ball. Put aside to add to soup right before you serve.

5. BACK TO THE SOUP: After the liquid has simmered, turn off the heat, and puree using an immersion blender or carefully transfer to a standing blender and puree until smooth. If you like, you can strain the contents for a really smooth broth. I did not. Season with salt and pepper to taste.

6. In the same pan bring the broth to a simmer, add lemon juice and the fish. Cooking for about 10-15 minutes (depending on how big the pieces are). Then add the shrimp, clams, and mussels, pushing down the seafood into the liquid and put a lid on it. Cook gently over medium-low heat for about 5 minutes, or until all of the clams and mussels have opened up and the shrimp turns pink. (Discard any clams or mussels that don't open).

7. Ladle the soup into bowls. Roughly chop a few cilantro leaves and garnish. Add a few of the platanos to the soup, serve with a lemon wedge, and enjoy!

One of my favorite parts about cooking at this point in my life is recreating meals that mean something, meals that instantly flood my mind with memories and that of course taste delicious.

As I sat brainstorming this recipe with my mom, talking about a dish my abuela (her mom) use to make and my favorite soup my mom use to make me whenever I felt sick (this is where the bolas de platanos come from!!!) made this recipe more than just a craving for seafood I have had this whole pregnancy. It's not about what people want to see or just because but much much more. Just like my love from cooking is about so much more than the need to just make meals. It's about putting a little of me in every dish I make.

I absolutely love this part of the blog and would love to hear what you want to see more of on our dish tab, more meals I make regularly? More meal planning? More crock pot or one pan meals? more dinner party worthy or toddler meals? Tell tell me!! I'll of course put my spin on it but I do this for you so I'd love to hear.

Happy week my loves.

xo

Natalie

#dishes