Homemade Tomato Soup

 

Step aside, Campbell’s! There’s a new tomato soup in town. This soup is thick and rich and oh-so savory. After having it for lunch, my husband declared, “This is restaurant quality.” I agree. It’s so flavorful and filling. I hope you enjoy it!

Tomato Soup

• Makes 4 servings 
• Calories: 125 
• Carbs: 12g 
• Fat: 7g 
• Protein: 3g 
• Fiber: 3g

Ingredients:

• 1/2 tablespoon olive oil
• 1/2 tablespoon butter
• 3/4 cup onion, finely chopped
• 1/2 teaspoon sea salt (or to taste)
• 1/2 teaspoon pepper (or to taste)
• 2 tablespoons tomato paste
• 2 cloves fresh garlic, finely minced
• 1 teaspoon dried rosemary
• 2 teaspoons dried basil
• 1 28-ounce can San Marzano tomatoes in puree*
• 1 cup chicken broth
• 1/4 teaspoon baking soda
• 1/2 cup half and half
• 2 teaspoons lemon juice, optional
• Fresh basil, thinly sliced, for garnish

Directions:

1. Heat the oil and the butter on medium high heat in a heavy bottomed pot such as a Dutch Oven. Add the chopped onions and sauté until translucent and golden, about 5 minutes.
2. Add the salt, pepper, and tomato paste. Stir and cook until the paste darkens in color, about 5 minutes.
3. Add the garlic, rosemary, and basil, and cook, stirring constantly, until fragrant, about 1 minute.
4. Add the canned tomatoes with all their juices and the chicken broth, along with the baking soda. The soda will fizz a bit, but the foam will dissolve as you stir. Put a lid on the pot and simmer over low heat for 20 minutes. Turn off the heat and stir well.
5. Using an immersion blender, blend the soup until smooth. Add the half and half and the lemon juice and stir until fully incorporated. Spoon into bowls, sprinkle with fresh basil, and serve hot.

Notes:

* Certified San Marzano tomatoes are known for being longer, thinner, sweeter, and less acidic, with thicker flesh and fewer seeds than other plum tomatoes. They’re an heirloom variety grown near Mt. Vesuvius in Italy. Make sure the canned tomatoes you buy are marked “D.O.P” to assure authenticity. If you use different canned tomatoes, you'll probably need to balance the acidity and tang of the resulting soup with a little sugar and a bit more baking soda.

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Fried Green Tomatoes... And I'm Not Talking Fannie Flagg #recipes

I went to our local farmer's market yesterday… one of my favorite places to visit on a lazy Sunday afternoon. Before I knew it, my cart was filled with local peaches, apples, Brussels sprouts, zucchini, and other beautiful fruits and vegetables. Then I saw it! A huge basket heaped with the largest, plumpest green tomatoes I'd ever seen. That's when I realized that I'd never eaten green tomatoes.

How could I call myself a southerner, I wondered, without ever having tasted the very popular southern dish called Fried Green Tomatoes? I decided, then and there, to rectify the problem. I chose a couple of those luscious, green babies and put them in my cart.

I decided to try a dry/wet/dry method to coat the slices. Don't worry, it's easy. I'll explain in the directions.

Fried Green Tomatoes

2 large green tomatoes

2 tablespoons vegetable oil

Salt and pepper to taste

1/2 cup all purpose flour

1/2 tablespoon granulated onion powder

1/2 tablespoon granulated garlic powder

Large pinch of cayenne pepper

2 eggs

1 cup panko bread crumbs

Slice tomatoes into ¼ inch slices. 

Sprinkle slices with salt and pepper. 

Heat oil in a skillet.

Dry/wet/dry method:

In one bowl, stir together the flour, onion and garlic powders, and the cayenne pepper.

In another bowl, whisk the eggs until well scrambled.

Put the panko bread crumbs into a third bowl.

Dip the slices into the flour mixture, then into the egg mixture, then into the bread crumbs (get it… dry/wet/dry).

Fry the slices until golden brown, approximately 4 minutes on each side.

Drain on paper towels.

Enjoy!

Fried green tomatoes taste like nothing else I've ever eaten. The coating is crunchy and spicy, and the inside is firm but moist and has a slightly sour taste. Very delicious! Have you ever eaten green tomatoes? Where you eating out, or did you cook them yourself? How were they prepared?

Roasted Radish and Walnut Salad #Recipe

Have you ever roasted radishes? The high heat changes not only the texture of the radish, but also the flavor. Roasting makes radishes sweet. Try this Roasted Radish and Walnut Salad recipe. I tossed a handful of spring greens into this salad on the second day just to change it up a bit.You can serve it over micro-greens, if you like. With or without the greens, it's delicious!

Roasted Radish and Walnut Salad

2 lbs Radishes, cleaned, ends trimmed

1 tablespoon olive oil

1 cup walnut halves and pieces

1/4 cup fresh parsley, minced fine

2 teaspoons lemon zest, yellow part only

Salt to taste

Dressing

3 tablespoon olive oil

3 teaspoons fresh lemon juice

1 teaspoon honey

1/2 teaspoon salt

Instructions

1.     Pre-heat oven to 425° F. Line a baking sheet with aluminum foil for easier clean up.

2.     Cut radishes in half (larger radishes can be cut into quarters) and place in a bowl. Toss with 1 tablespoon olive oil and salt (to taste). Spread radishes in a single layer on the prepared sheet pan and roast until lightly golden, approximately 20 minutes.

3.     While radishes are in the oven, place walnuts in a small, dry frying pan and toast over medium heat, stirring frequently, for about 6 minutes. Remove from heat.

4.     Place the roasted radishes, walnuts, parsley, and lemon zest into a serving bowl.

5.     Pour olive oil, lemon juice, and honey into a small jar. Add salt. Screw on the lid tightly and shake to thoroughly combine the dressing ingredients. Pour dressing over salad and stir to coat. Serve warm or chilled. Serves 6-8. Cover any leftovers and store in the refrigerator for up to 4 days.

Red Lentil Spinach Bake

 

Ready to try something different? I found a recipe online, and after some fiddling, I made this today and… oh, my! It’s delicious! The “bread” is made from a blended red lentil batter. It’s light and flavorful. I honestly don’t believe anyone would guess that this recipe contains no wheat flour. Each serving has about 220 calories and 10 grams of protein. 

Red Lentil Spinach Bake

Makes 9 squares

Ingredients:

• 1 cup (180g) red lentils
• 1 12-ounce bag (340g) frozen spinach
• 1 medium onion, minced
• 1/2 cup (100g) feta cheese, crumbled
• 1 cup (200g) cottage cheese (or sour cream or plain Greek yogurt)
• 2 large eggs
• 5 tablespoons extra virgin olive oil, divided
• 1/2 tablespoon dried dill
• Fresh cracked black pepper, to taste
• 1/2 teaspoon sea salt
• 1/2 tablespoon baking powder
• 1-2 tablespoons Everything Bagel Seasoning (or sesame seeds) to garnish

Directions:

1. Cover lentils with water and soak overnight.
2. When ready to make the pie, preheat oven to 350°F (175°C). Line an 8- or 9-inch square pan with parchment paper allowing the paper to overhang on 2 sides (to use as handles for removing pie from pan). Set pan aside.
3. Drain and rinse the lentils. Drain lentils well, letting them sit in the colander while spinach mixture is prepared.
4. Defrost the spinach and press out excess water using either a spatula and strainer or cheese cloth. Transfer the squeezed spinach to a mixing bowl.
5. Add onion, feta cheese, 2 tablespoons olive oil, and ground black pepper to the spinach. Stir until all ingredients are thoroughly combined. Set spinach filling aside.
6. Place lentils in a blender. Add cottage cheese, eggs, 3 tablespoons olive oil, dill, pepper, salt and baking soda. Blend to a smooth batter.
7. Pour 2/3 of the lentil batter into the prepared pan, tipping it slightly to distribute batter evenly. Dollop the spinach mixture over the batter in an even layer. Top with the remaining batter, covering as much of the spinach layer as possible. Shake the pan gently to distribute evenly. Sprinkle the top with seeds or bagel seasoning.
8. Bake the pie for about 40 to 45 minutes, or until the top is golden brown. Remove from oven and immediately lift the pie from the pan, using the parchment paper as handles. Allow pie to cool slightly before serving.

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Butternut Squash Ravioli with Sage Brown Butter #Recipe

I recently made butternut squash ravioli and I cheated. Rather than taking the time to make my own fresh pasta, I picked up a package of won ton wraps at the grocery story. These Ravioli were utterly delicious! I hope you’ll try this super quick method. No one will notice that you didn’t make your own pasta.

Butternut Squash Ravioli

Makes about 48

1 butternut squash, about 2 1/2 lbs

1 tablespoon olive oil, for roasting the squash

1/2 cup Parmesan cheese, grated

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon dried sage

1/4 teaspoon cinnamon

Salt and pepper to taste

1 12 ounce package of won ton wraps

Sage Brown Butter

1/4 cup butter

10 fresh sage leaves

Directions:

For the ravioli:

1.     Preheat oven to 400°. Carefully cut the squash in half and scoop out the seeds. Discard seeds. Rub squash with olive oil and roast, cut side down, until soft when poked with a knife, about 35-45 minutes. Let cool and then scrape squash flesh out of the peel and place in a bowl. Discard peel.

2.     Mash the squash and add Parmesan cheese, garlic powder, onion powder, sage, cinnamon, salt and pepper. Stir until thoroughly combined.

3.     Fill each wan ton wrap with a heaping teaspoon of squash filling. Moisten the edges of the wrap with water and fold into a triangle, sealing edges tightly. Continue until all wraps are filled. (Don’t be surprised if you run out of filling or if you have some filling left over. It all depends on how large the squash is.)

4.     To cook: Fill a pot with 2 quarts of water and bring to a boil. Add about a tablespoon of salt to boiling water, and then gently drop the ravioli into the water. Simmer for 4-5 minutes. The ravioli are done when they float to the surface. Don’t overcrowd the pot. Cook in batches. Drain with a slotted spoon and place on a warm platter. Serve with Sage Brown Butter.

5.  Optional serving suggestion: After ravioli have been simmered and drained, fry them in olive oil, 3 minutes on each side, to give them a crispy texture. Mmmm.

For the Sage Brown Butter:

1.     Place butter and sage leaves to a small sauce pan. Cook over medium low heat until the milk solids turn brown, about 10-15 minutes. Do not overcook. You want brown butter, not burned butter.

2.     Pour butter sauce over the ravioli and serve.

 time to make my own fresh pasta, I picked up a package of won ton wraps at the grocery story. These Ravioli were utterly delicious! I hope you’ll try this super quick method. No one will notice that you didn’t make your own pasta.

#Recipe - Bacon Zucchini Fritters Plus 2 eBooks for You!

I've had one of those days today. You know the ones, where you’re feeling creative in the kitchen. I pulled some ingredients out of my refrigerator and pantry, and I wondered what I could make with them. I had bacon, a zucchini, Locatelli cheese, eggs, flour, you get the picture. I came up with a recipe that is so delicious I decided to write it down. When you write it down, you know it’s good.

Bacon Zucchini Fritters 

Ingredients:

5 strips of bacon, fried crisp, drained, chopped

3 cups zucchini, grated (leave the skin on)

2 eggs, beaten

1/2 cup Pecorino Romano cheese, grated

1/2 cup flour

1/4 cup scallions, thinly sliced (slice a little extra for garnish)

1 teaspoon salt, or to taste

1/2 teaspoon fresh cracked pepper, or to taste

2 tablespoon extra virgin olive oil for frying

Directions:

1. Mix together all ingredients, except the oil, until well incorporated.

2. Heat a frying pan on high until it’s hot, add oil to the pan, and then
   turn the pan down to medium heat. You want the oil almost to the
   smoking point.

3. Use an ice cream scoop (a large spoon works too) to portion out the
   batter and fry in batches for about 5 minutes or until golden brown.
   Flip and fry on the other side until golden. Remove to a serving
   platter and keep warm.

4. I serve these fritters as a side dish, garnished with thinly sliced
   scallions and a dollop of sour cream.

Serves 3-4

*  *  *  *

Bacon Zucchini Fritters is just one of the recipes you'll find in my Cooking In All Directions cookbook, a collection of 75 recipes for soups, salads, appetizers, main dishes, and desserts. The cookbook is available in these ebook outlets:

Kindle ~ Nook ~ Kobo ~ iBooks

*  *  *  *

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As teens, Josie and Alex met under golden sunshine, frolicked in the surf and sand, and fell head over toes in love. But circumstances arose that ruined their one glorious summer, and Josie fled Ocean City with a broken heart.

Now Josie’s grandmother is ill and needs help with the family business, a thriving harbor-side diner called Joe’s Place. So after more than a dozen years, Josie returns to her hometown only to discover she has a 180 pound problem—Alex is the Kitchen Commander at Joe’s Place. 

Surely, Josie can work with Alex to keep the diner going and retain her dignity until her grandmother is back on her feet. However, when Alex’s little girl starts scheming, not a single heart will be safe against the twelve-year-old matchmaker.

This book contains bonus recipes from Joe’s Place!

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Sweet Potato Soup with Ham and Leeks ~ YUM!

It’s been a long time since I've posted a recipe. Here's a good one! Let me know if you try it.

Sweet Potato Soup with 

Ham and Leeks

Soup Ingredients:

2 teaspoons extra virgin olive oil

1/2 lb fully-cooked ham, cut into small dice (about 1 cup)

1 large leek, cleaned well and sliced thin (about 1 ½ cups)

3-4 sweet potatoes, peeled and cut into small cubes (about 3 cups)

1 clove garlic, minced

1/2 teaspoon dried sage

1 can chicken broth (about 14 ounces)

1 cup water

1 small can evaporated milk (about 5 ounces)

Salt and freshly ground black pepper to taste

Garnish (optional):

Sour cream

Thinly sliced scallions

Put the oil in a pot and fry the ham cubes, stirring constantly, until slightly crispy on the edges (about 5 minutes). Remove the ham from the pot. Add leeks and cook until slightly wilted. Add the sweet potatoes, garlic, sage, chicken broth, water, and evaporated milk. Simmer for 15 minutes, or until the potatoes are tender. Place half the soup into a blender (secure the lid by placing a kitchen towel over the top to prevent splatters) and puree until smooth. Return to the soup pot and add the ham. Add salt and pepper to taste. Garnish each bowl with sour cream and sliced scallions. Enjoy!

Farro: a Healthy Grain That Makes a Great Summer Salad #Recipe

Farro Salad

I’ve heard farro called an “ancient” grain which means it has been cultivated for thousands of years. My first attempt at using farro failed miserably. I bought a type of tiny-grained farro that had a very earthy taste. I didn’t like it at all. But I decided to try again and I have to say, I love it!

I bought a large-grain farro described on the package as pearled (pictured below). Once cooked, the grains are plump, moist, and chewy. I would compare them to old-fashioned barley. Pearled farro is perfect for this easy summer salad because it absorbs the dressing, which makes for a very flavorful dish.

Summer Farro Salad

2 1/4 cup vegetable broth (or water)

1 cup pearled farro, rinsed and drained

1 cup celery, thinly sliced

1 cup fresh tomato, cut in small cubes

1 cup fresh zucchini, cut in small cubes

1/4 cup fresh parsley, finely minced

1 teaspoon Salad Supreme

1 teaspoon salt

1/2 teaspoon black pepper

1/2 cup Robusto Italian Salad Dressing

1.      Prepare the farro: in a medium sized pot, heat the water to boiling and add the farro. Turn down the heat to medium low and simmer for 30 minutes or until farro is cooked through but still toothsome (chewy). Cool completely.

2.    Add cooled farro, celery, tomato, zucchini, and parsley to a large bowl. Sprinkle the Salad Supreme, salt, and pepper over everything. Pour on the dressing and stir to combine. Chill and serve. (As the salad sits, the farro will absorb the dressing. Add more dressing, as desired.)

Pearled Farro

Feel free to swap out any of the veggies for those you like better. Don't like celery? Leave it out and add 1 cup of cubed cucumber. Don't enjoy raw zucchini? Add 1 cup of cubed carrots, mushrooms, red peppers, whatever! This is a versatile, delicious, and nutritious summer salad that’s out-of-the-ordinary. And who doesn’t like out-of-the-ordinary?

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Roasted Butternut Squash and Apple Soup #Recipe

This was my first attempt at making butternut squash soup. I found a recipe online that looked good and, as usual, I ended up doing some tweaking. I added coconut milk to this Roasted Butternut Squash and Apple Soup recipe, and I was delighted when my husband called it “restaurant quality.” I took a container to a friend for a second opinion and she called the soup “past delicious” and “truly fabulous.” Have I talked you into trying the recipe? I hope so.

Roasted Butternut Squash and Apple Soup 

1 Butternut Squash, about 2 lbs, roasted

      (see instructions below)

1 tablespoon olive oil (to roast squash)

1 tablespoon coconut oil (or butter)

1 medium onion, diced

2 tart apples, peeled, seeded, diced

1 1/2 teaspoons salt

1/4 teaspoon black pepper

1 teaspoon ground cinnamon

1/2 teaspoon ground coriander

1/2 teaspoon ground ginger

1/2 teaspoon cumin

3 cups vegetable stock (or chicken stock)

1 13.5 ounce can coconut milk

For garnish use your choice of:

Tart apple, diced and tossed in lemon juice to prevent discoloring

Dollop of sour cream

Jalapeño pepper, sliced very thin

To roast the squash:

1.     Pre-heat oven 400° F. On a firm surface, cut squash in half, lengthwise. Remove seeds with a spoon and discard seeds. Coat squash with olive oil. Place squash on a baking sheet, cut side down.

2.     Roast for approximately 30 minutes or until soft when a knife is inserted. Remove from oven and cool.

3.     Scoop out the pulp into a bowl.

To make the soup:

1.     Melt coconut oil in a large saucepan. Add onion and sauté until translucent, about 5-7 minutes.

2.     Add roasted squash, apples, salt, pepper, cinnamon, coriander, ginger, cumin, and stock. Simmer for 20 minutes. Add coconut milk and bring back to a simmer. Turn off heat.

3.     Puree in small batches, using a blender, or a food processor (or an immersion stick blender). Be very careful when pureeing hot liquids! Do not overfill the blender or food processor. Serve immediately with garnishes of your choice. 

Confetti Spaghetti - #Recipes for Kids

Trying to get kids to eat more vegetables can be as difficult as bending steel with your bare hands. But everyone loves spaghetti, right? So I came up with Confetti Spaghetti. This hearty meal is laden with colorful veggies and topped with gooey cheese. Try it! Let me know if your kids like it.

Confetti Spaghetti

2 tablespoons olive oil

1 medium onion, diced

1 small zucchini, diced

1 yellow pepper, diced

2 carrots, diced

8 ounces fresh mushrooms, diced

1 15-ounce can petite diced tomatoes, with juice

1 24-ounce jar pasta sauce

2 tablespoons fresh parsley, minced fine

1 teaspoon garlic powder

Salt and pepper to taste

1 lb thin spaghetti

2 cups mozzarella cheese, shredded

1.     Place a large pan over medium heat, and add the oil. Sauté the onion, zucchini, yellow pepper, carrots, and mushrooms until slightly soft, about 8-10 minutes, stirring often.

2.     Add the diced tomatoes and the pasta sauce. Stir in the parsley, garlic powder, salt, and pepper. Simmer for 8-10 minutes.

3.     While the sauce is simmering, cook the spaghetti using package directions. Also, pre-heat the oven to 350º.

4.     Drain spaghetti and add the pasta to the sauce. Stir to coat. Pour into a 13” x 9” pan that has been sprayed with cooking spray. Sprinkle cheese evenly over the top. Bake just until the cheese melts, about 10 minutes. Remove from oven and let sit for 5 minutes before serving. Makes 8-12 portions.   

Happy National Cheese Pizza Day! #Recipe #Foodies

Pizza! Everyone loves it! Yes, you can order out. But it's much more fun to bring the whole family into the kitchen to make your own. It's pretty easy to do, too.

Pizza Dough

Yield: enough dough for 2 14-inch pizzas

4 cups bread flour, plus more for rolling

1 1/2 teaspoons sugar

2 1/4 teaspoons instant dry yeast

2 teaspoons salt

1 1/2 cups water (110 degrees F)

2 tablespoons olive oil, plus 2 teaspoons

Directions:

Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball (about 5-8 minutes).

Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to double in size (about 1 hour). Scrape the dough out onto a lightly floured surface and divide into 2 equal pieces. Cover dough balls with plastic wrap and let rest for 15 minutes.

Note: Using bread flour results in a much crisper crust. Can't find bread flour? Substitute all-purpose flour which will result in a chewier crust.

Easy Pizza Sauce

2 Tablespoons olive oil

1/2 cup onion, finely chopped

2 cloves garlic, minced

1 28-ounce can plum tomatoes packed in tomato juice

1/4 cup fresh basil, chopped fine

Salt and pepper, to taste

Directions:

Heat olive oil in a saucepan over medium heat. Add onions and cook until soft (about 5 minutes). Add garlic and cook 1 minute. Add tomatoes, increase heat to simmer, and cook, stirring occasionally until thickened (about 20 minutes). Stir in basil and season with salt and pepper to taste.

To make the pizza:

1 recipe Pizza Dough
1 recipe Easy Pizza Sauce
12 ounces mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
Optional Toppings:
Red onion, sliced
Fresh mushrooms, sliced
Pepperoni, sliced
Black olives, sliced

Directions:

Heat oven to 475 degrees F, with a 16-inch-diameter pizza stone on lowest shelf position, for at least 30 minutes.

Place one round of dough onto a lightly floured surface, keeping the other covered with a kitchen towel. Roll dough into a 14-inch round. Transfer to a pizza peel.

Spread 3/4 cup of sauce over the dough, leaving a 1/2-inch border around edges. Spread half of the mozzarella over the top. Add other toppings, if using. Slide the pizza onto the hot stone. Bake until crust is golden and cheese is bubbly, about 15 minutes. Remove pizza from the oven; sprinkle with Parmesan. Repeat with second pizza.

Grilled Vegetables - #Recipes for #Foodies

Spring means long walks in the park, smelling those newly-bloomed hyacinths… and pulling out the grill! One of my favorite springtime meals is a simple plate of grilled vegetables. It doesn’t matter if you use a grill pan or a hinged basket or simply place the veggies directly on the grill’s grate. The key is in slicing the vegetables to the same thickness and size so they cook evenly… and don’t over cook. You want a little scorching for flavor, but you also want to keep some of that fresh crispness.  

This recipe is delicious, and so easy! Just choose your favorite veggies, season well with oil and spices, and toss them on a hot grill. What are you waiting for?

Ingredients

4 Portabella mushrooms, stems removed

1 eggplant, sliced into 1/2 inch slices

1 sweet onion, peeled and sliced into 1/2 inch slices

2 red peppers, cut into quarters, seeds removed

2 zucchinis, sliced length-wise into 1/2 inch slices

1/4 cup olive oil

Spice mix (recipe below), to taste

1.     Wash vegetables and pat dry.

2.     Slice/cut into uniform pieces. (Mushrooms can be grilled whole.)

3.     Brush with oil and season on all sides.

4.     Place on hot grill. Grill to desired doneness, about 3-5 minutes per side. (Whole, large Portabellas will take a little longer.)

Spice mix:

1 teaspoon each: salt, pepper, basil, oregano, garlic powder, onion powder

Place all spices in a glass jar, cover, and shake to combine. Keeps several weeks in an airtight container. Try swapping out the spices listed for those you like—cumin, smoked paprika, lemon pepper, cayenne, etc—or spice blends such as Italian Seasoning or Seasoned Salt. With spices, the sky is the limit!

Creamy Butternut Squash #Recipe by @DonnaFaz (and 99¢ ebook deal!)

I have never cooked a fresh butternut squash and really wanted to try. So I found a recipe that looked delicious, and after a little bit of fiddling, all I can say is...YUM! This is the perfect winter dish. It's hearty, filling, and just a teeny bit spicy. (If you don't like spicy, leave out the red pepper flakes.) Toss together a green salad and slice up some fresh, crusty bread, and you will have a meal that everyone will remember! 

CREAMY BUTTERNUT SQUASH with SAGE 

PASTA SAUCE

1 tablespoon olive oil

1 large shallot, diced

1 medium/large butternut squash, peeled, diced

6 or 7 large sage leaves, chopped, or 1 tablespoon dried

pinch of red pepper flakes

1 1/2 cups vegetable broth

1/2 to 1 cup coconut milk

1 cup cooked cannellini beans, rinsed, drained

salt & fresh cracked pepper, to taste

16 oz pasta of your choice

toasted, chopped walnuts or pine nuts, to serve

1. Slice the butternut squash in half, remove seeds and cut squash into 1/2″ cubes (the smaller the cubes are the quicker they will cook).

2. In a large pot, heat oil over medium heat, add shallots and sauté a 3-4 minutes or until softened. Add butternut squash and seasonings, cook another 4 minutes stirring occasionally. Add broth, bring to a boil, cover, reduce heat to low and cook, stirring occasionally, until squash is softened, about 8-10 minutes. Let cool a few minutes. 

3. Add coconut milk and beans to the pot. Using an immersion blender or food processor/blender, blend until smooth or desired consistency (a little chunky is ok). If using a food processor or blender you may need to do it in two batches. Taste for seasoning. Add back to the pot and heat before serving if necessary. If the sauce is too thick, thin with a little more vegetable broth or a little more coconut milk, your choice. 

4. Cook pasta using package directions. Drain cooked pasta and coat with sauce. Top with toasted nuts and fresh cracked pepper.

Serves 4 – 6

~  ~  ~

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