Spiced Apple Butternut Squash Soup

Spiced Apple Butternut Squash Soup

This recipe is dedicated to 4 people without whom I wouldn’t have been able to make this particular soup. 🙂 Thank you so much, to my Uncle David for growing such magnificent butternut squash, my Grandma and Grandpa H. for the delicious apples from their home orchard, and to my Aunt Pat and Uncle Mike for driving them all the way across the country to me!

Also, a special thanks to my Aunts for braving the mountain to come enjoy this soup with me.

Spiced Apple Butternut Squash Soup

1 medium Butternut squash

4 medium apples

1/4 c. Lime or lemon juice

1 Tb. Ginger, diced

1 c. Red onion, diced

1/2 c. Leeks or green onion, diced

1/4 c. Garlic, diced

3+ Tb. Olive oil

1+ tsp. Sea salt

1-2 tsp. Cinnamon

1/4 tsp. Allspice

1/4 tsp. Nutmeg

1/4 tsp. Coriander

1/8 – 1/4 tsp. Cayenne (optional)

1 c. White wine

3 c. Water or Vegetable Stock

1/8 tsp. Maple Extract (optional)

1/2 c. Parsley, chopped

Sea salt & Pepper to taste

Roast Butternut Squash

Preheat oven to 400 F.

Slice squash in half, brush with olive oil and sprinkle with salt and pepper.

Place in baking pan and roast about 1 hour, depending on size.

Squash should be spoon tender. When done, take out and let cool.

While squash is cooking, prep apples by peeling and then chopping into a bowl with lime juice and ginger.

Apples soaking in ginger and lime. Diced garlic, onion and leek.

Heat olive oil in soup pot to high.

Add garlic, onion and leeks. Saute until slightly translucent.

Add spices, continue cooking and add wine.

Stir well and add apple mixture.

Reduce heat to medium-low.

Apples cooking down with onions and spices.

Let apples cook down for about 5 minutes.

Start adding spoonfuls of squash to soup.

Stir in water or stock and bring heat back up to high until starting to boil. Bring heat back down to low simmer.

Let simmer for 20 – 30 minutes.

Remove from heat and blend with immersion blender to desired thickness.

(If you don’t have an immersion, use a regular blender. Be careful..it’s hot!)

Return to heat. Taste and adjust seasoning.

Stir in 1/2 c. parsley.

Serve warm or chilled with a little parsley on top.

Spiced Apple Butternut Squash Soup

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Gluten & Dairy Free Chicken Stroganoff

Gluten & Dairy Free Chicken Stroganoff

Many people who suffer from Celiac disease are also unable to digest dairy products. Luckily for us, there are more and more great tasting dairy free alternatives hitting the market everyday. My boyfriend recently brought home a new gluten free, dairy free sour cream product. I can’t tell you how excited I was(still am).  It’s made from Lima beans, rice, oats, coconut oil and a few other ingredients. They definitely nailed the robust, sour taste of sour cream.

Gluten Free, Dairy Free Sour Cream

Almost every year, when the weather starts to get cooler and the days get shorter, I find myself craving stroganoff. I used to do the usual beef stroganoff, but as I am cutting down on my beef consumption, I opted for chicken instead.

My gluten and heavy cream sauce loving boyfriend had no problem finishing his dish of stroganoff, so you might even serve this to your friends. Don’t tell them it’s gluten and dairy free. They’ll never know!

Gluten & Dairy Free Chicken Stroganoff

2 Chicken breast, boneless & skinless, cut into 1 inch pieces

1 c. Brown rice flour

1/4 tsp. Cayenne

1/2 tsp. Sea salt

1/4 c. Olive oil

1/2 c. Red onion, diced

1/4 c. Garlic, diced

6 – 8 oz. Crimini or other mushrooms, medium slice

1 tsp. Sea salt

1 tsp. Thyme, dried

1/4 tsp. Red pepper flakes

1/4 – 1/2 c. Red or white wine

1/2 c. Chicken broth

16 oz. Dairy Free Sour cream

1/4 c. Parsley, chopped

4 – 8 oz. Linguini Style rice noodles, uncooked

Sea Salt & Pepper to taste

 

Follow directions on package to prepare noodles. Let rest.

Linguini Style Rice Noodles

Combine flour with cayenne and sea salt. Add chicken and toss to coat.

Heat 2 tb. olive oil on high heat in a large skillet. Add chicken pieces to hot pan and brown on all sides. When chicken is done, remove from pan leaving excess oil and set aside.

Add 2 tb. olive oil, onion and garlic to pan. Saute until slightly translucent.

Add mushrooms, salt, thyme and red pepper. Saute.

As the mushrooms cook down, add wine and chicken broth. Let cook and reduce for a few minutes. Reduce heat to medium – medium/high.

Cook down mushrooms with onion, garlic, seasoning, wine and chicken stock.

Whisk in sour cream and let simmer for 5 minutes. Add salt & pepper to taste.

Chicken Stroganoff Sauce

Serve sauce over rice noodles, top with chicken pieces and sprinkle with parsley.

Gluten & Dairy Free Chicken Stroganoff

Creamy Mushroom Risotto

 

Creamy Mushroom Risotto

 

Here you go, Mary!! Mmmmm.

I used to make a version of this risotto at one of the places where I used to cook. It is definitely a favorite and was a best seller. Taste testing every batch I made was no chore. 🙂 This rich and creamy risotto is just so so good. You can substitute your favorite mushrooms if portobellos aren’t your thing. Serve with a grilled steak and sauteed spinach or herb roasted chicken and carrots.

 

Saute mushrooms while rice is cooking and soaking up stock.

 

 


Creamy Mushroom Risotto

1 c. Arborio rice

1/4 – 1/2 c. White wine

2 – 2  1/2 c. Chicken, vegetable or beef stock

3 Tb. Olive oil

1/4 c. White Onion, diced

2 Tb. Garlic, diced

1 tsp. Thyme, dried

1/2 c. Leeks, chopped

1 Portobello mushroom, chopped

1 1/2 – 2 c. Crimini mushrooms, chopped

1/4 c. Parsley

1/2 c. Mozzarella Rice cheese, shredded ( Dairy eaters USE Parmesan)

Salt & Pepper to taste


Heat 2 Tb. olive oil in medium saucepan on high. Add white onion, garlic and saute for about a minute.

Reduce heat to medium high. Add rice and thyme, continue sauteing until rice is slightly translucent.

Stir in white wine. Once soaked into rice, stir in 1 cup stock. Reduce heat to medium.

In another small saute pan, heat 1 Tb. olive oil on medium high heat.

Add leeks and saute a minute or two. Add  mushrooms.

Saute until mushrooms are cooked. Turn off heat and let sit.

Continue adding stock to rice until fully cooked. Turn off heat. Add mushrooms.

Stir in cheese & parsley. Taste and season with salt & pepper.

 

Remove the gills of the portobello with a spoon.