Butternut Squash and White Bean Soup

Butternut Squash and White Bean Soup

Ingredients

1 carton chicken broth

3 stalks of celery, diced small

1 medium onion, diced small

2 cans of cannelloni beans, drained and rinsed

generous dash or two of cinnamon

generous dash or two of all-spice

generous dash or two of garlic powder

dash of cumin

2 tbsp red peeper flakes

3 tbsp sage

1 medium butternut squash

Kosher salt and pepper

Directions

In a crock pot, combine the broth, celery, onions, beans, and all of the spices. Set to high. Carefully slice the butternut squash in half and scoop out the seeds. Place into a glass dish with a bit of water in it and microwave for 30 minutes. When complete, scoop out the tender squash and add to the crock pot for about 6-8 hours on high. Kosher salt and pepper to taste. Top with grated parmigiana cheese to serve.

It was rainy and cold today. Perfect soup weather. I paired my soup with a Pillsbury Cranberry Quick Bread, which I added chopped pecans and extra Craisins too. I spread each piece of bread with Maple Syrup Cream Cheese from Bruegger's Bagels. Delish blend of ingredients.

Meal #2: Spicy Sausage and Kale Soup

Today is a Sunday and it is dreary and cool outside.

Perfect soup weather!

I had package of kale in the fridge and had already made some chips with it. (If you haven't tried kale chips...you should...they are very yummy and nutritious too.) I decided to use the remaining kale to make a hearty soup.

Spicy Sausage and Kale Soup

Ingredients

1 lb. Italian style ground sausage

32 oz. reduced sodium chicken broth

1 medium onion, chopped

1 portobello mushroom cap, chopped

2 cans Northern beans, rinsed and drained

4 large handfuls of fresh kale, chopped

Tabasco, Chipotle style

Crushed red pepper flakes

1/4 cup Parmesan cheese

olive oil

Directions

In a large stock pot, drizzle olive oil to coat the bottom. Brown the sausage and break into smaller pieces. Add the onion and mushroom, then saute. Add the chicken broth and beans, then bring to a boil. Season to taste. Add the kale. Put on the lid and turn heat to simmer. You want the kale to break down and for the soup to thicken. Taste the broth to ensure that it is perfectly spicy. Top with Parmesan cheese and serve with a piece of crusty bread.

Super Bowl Sunday 101

Are You Ready For Some Football?

Kick off the New Year with a fabulous Super Bowl bash at your pad. Oh course YOU can tackle this simple event, darling. Follow these simple steps and you will win cheers from the crowd!

Perfect Hostess Outfit:

Finally, a football jersey made to fit our feminine curves. Shop http://www.nflshop.com/ and show your team spirit in official women’s pro-gear.

Food and Drink:

PIMENTO CHEESE
One 3 ounce package cream cheese, softened
1 cup grated sharp Cheddar cheese
1 cup grated Monterey Jack cheese
1/2 cup mayonnaise
Salt and pepper to taste
3 tablespoons chopped pimentos
In a medium sized bowl, beat cream cheese until fluffy. Add remaining ingredients and mix until smooth and blended. Makes about 3 cups. Serve with French Rounds from the Fresh Market.

WHITE BEAN CHILI serves about 8-10ppl
2 14oz. cans of navy beans, rinsed and drained
1 14oz. can pinto beans, rinsed and drained
3 14oz. cans of chicken stock, soup size cans
4 tablespoons of butter, one stick
1 tbl. Minced garlic
1 medium onion, diced
2 small cans green chilies
1 14oz. can corn, white if you can find it, drained
1 pound boneless, skinless chicken breast, finely chopped
2 tbls ground cumin
1 tbl dried oregano
1 tbl black pepper
1/2 bunch fresh cilantro, chopped, in produce section

In a stock pot, boil water and add chicken breast. Season water to your liking, optional. Cook thoroughly, at least 20 minutes. Let chicken cool, or put in fridge. Dice into rough, small pieces. In a saucepan, heat butter and sauté garlic, onion, and chilies for about 5 minutes. In a large stock pot, combine chicken stock, beans, corn, all of the spices, and then add the garlic/onions/chilies. Add the chopped cilantro. Bring to a boil. Lower heat to medium and cook, stirring occasionally, for approximately 2 hours. If chili is too watery, then ladle some of the liquid off of the top. Top each bowl with a dollop of sour cream. Serve with Corn bread.

MAC AND CHEESE
4 cups cooked elbow macaroni
2 cups grated Cheddar cheese
3 eggs, beaten
1 sm. can sweetened condensed milk
1 sm. can evaporate milk
Pre-heat oven to 350. Grease a 9X13 pan. Mix the above ingredients together and pour into dish. Salt and pepper. Top with extra cheese. Bake 40 min.

THE KICK-OFF COCKTAIL (SERVES 12)
Combine 1 ½ cups tequila, ¾ cup triple sec, 7 ½ cups fresh orange juice and 6 tbsp fresh lime juice. To serve, add ice to pitcher and pour into glasses with course salt. Garnish with lime wheels.

Party Etiquette 101:
Do you have limited football knowledge? Try a book such as “Putting on the Blitz” for some Football 101.
Buy one, get one free. Stock your pantry with chips, salsas, and nuts when on sale.
For an easy, retro dessert, serve ice cream sandwiches. Finger lickin’ good!
Are you single in the city? This is a great event to meet a date…just don’t stand in front of the TV!
Not into sports, the commercials can be more entertaining than the game!
Organize a football pool and have guests chip in a dollar or more!
And remember to always RSVP!
Eat, drink, and be Jolie!

courtesy: Jolie, Jan. 2008, RSVP, Lisa Hockenberry

Flippin' the Bean

Red Kidney Bean Dip

courtesy: Nigella Lawson

Ingredients
3 tablespoons olive oil (not extra-virgin)
1 large onion, finely diced
3 fat cloves garlic, minced or grated
1 3/4 cups kidney beans, reserving the liquid in the can
1 tablespoon tomato paste
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
Salt and freshly ground black pepper
1 lime, zested and juiced
Special equipment: food processor

Directions
Heat the oil and cook the onion and garlic until soft and golden.
Add the kidney beans and their liquid and stir in the tomato paste and spices and cook for a few minutes.
Add the lime juice to the kidney bean mixture. Take the pan off the heat and when it has cooled a little, process the mixture until it is a bumpy puree. When it is cool, arrange in small bowls and sprinkle over the reserved lime zest.

http://www.foodnetwork.com/recipes/nigella-lawson/red-kidney-bean-dip-recipe/reviews/index.html

This dip is exotic and delicious. If you really want to "wow" your friends with something a little different, then whip up this recipe and watch their faces when they savor that first bite.

I also love Nigella Lawson. Her attitude and passion for food borders on "orgasmic". She is definitely a Mmmm person. I like that!