Main Dishes, Recipes, Soups

Butternut Squash Apple Soup

Sarah

It’s been a chilly, rainy start to fall so far–and what better way to warm up than with a cozy bowl of Butternut Squash Apple Soup?

I haven’t had butternut squash in over a year thanks to the Butternut Squash Mac & Cheese overdose of winter 2009, but a large butternut squash at the Farmer’s Market looked so yummy that I just had to bring it home. I loved the sweet-tart flavor of this soup, intensified by roasting the squash and slowly cooking a plethora of other produce including pieces of onions, carrots, celery, and apples. Some spices top off the delightfulness of this creamy soup. For a little extra treat, try stirring in some sour cream for a cool twist on this hot dish!

Reader Question ~ What’s your favorite fall soup?

Butternut Squash Apple Soup [from Simply Recipes]
printable version

Ingredients:

  • 1 large butternut squash [should yield ~4.5 cups]
  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 1/4 cup celery, chopped
  • 1 large carrot, chopped
  • 1 large Granny Smith apple, cored and chopped [should yield ~1.5 cups]
  • 3 cups chicken broth
  • 1 cup water
  • pinches of nutmeg, cinnamon, cayenne, and freshly ground black pepper
Directions:
Preheat oven to 400 degrees. Cut butternut squash in half lengthwise, then scoop out seeds and membranes. Place flesh side up on a large baking sheet, then roast for 25 minutes or until tender. Let cool for a few minutes and then scoop out squash and place in a bowl.
Meanwhile, melt butter in a large saucepan over medium-high heat. Then add onion, celery, and carrot to the pot and saute for 5 minutes. Vegetables should begin to soften but not brown.
Next, add squash, apple, chicken broth, and water. Cover and simmer for 30 minutes or until softened. Puree with an immersion blender and return to the pot. Add spices to taste and serve with warm bread.
Yield: 4-6 servings.
Time: 70 minutes [15 minutes active].
Chicken, Main Dishes, Recipes

Honey Mint Glazed Chicken

Sarah

Even though Ben and I can get herbs every week from our CSA, I bought several plants at the farmer’s market early this spring to grow on our porch. Some have failed–like our cilantro and most recently, our basil, but others have thrived and are now officially out of control… such as our mint plants. Yes, plants, plural. We have a regular mint and a chocolate mint plant, neither of which I really know what to do with except use for Honey-Lime Fruit Salad and to flavor water. So when I found this simple Honey Mint Glazed Chicken, I was super excited. It sounded so refreshing and flavorful that I just had to try it. And it did not disappoint.

I used this sweet glaze to amplify already flavorful chicken thighs, but feel free to use any cut you’d like. The original called for a whole chicken, cut into parts, so anything would work. The only change I would make is patting some of the oil off the chicken before cooking on an indoor grill, as marinating in olive oil causes a lot of splattering. This is definitely a winner of a chicken dinner that will make an appearance on our table again and again. If this isn’t a reason to buy your own mint plant next summer, then I don’t know what is.

Reader Question ~ What else should I make with fresh mint? I’ve got to use it before winter comes along!

Honey Mint Glazed Chicken [from Simply Recipes]
printable version

Ingredients:

  • 1/8 cup white vinegar
  • 1/8 cup olive oil
  • 1 pound boneless, skinless chicken thighs
  • salt and freshly ground black pepper
  • 1/4 cup honey
  • 1-2 tablespoons water
  • 1/4 cup fresh mint, chopped

Directions:

Mix together vinegar and oil in a medium bowl, then add chicken and allow to marinate for 30-60 minutes. Next, stir together honey, mint, and a little water to create a good basting consistency. Set aside.

When chicken is almost finished marinating, preheat grill to medium-high heat. I used a George Foreman, but any grill should work. Remove chicken from marinade, and season with salt and pepper. Place on grill and cook for two minutes on each side, then baste with the honey mint glaze and cook for another two to three minutes per side. Chicken is done when juices run clear when cut and internal temperature reaches 180 degrees.

Yield: 2-3 servings.

Time: 90 minutes [30 minutes active].

Menu Plans

Menu Plan

Sarah

Week of September 26

Monday: Lime Chicken Tacos

Tuesday: Ben fends for himself while I’m at class. This is old. 😦

Wednesday:  Roasted Vegetable Soup

Thursday: leftovers

Friday: Lemony Yogurt Chicken with Quinoa

Saturday: breakfast for dinner

Sunday: appetizer/dessert dinner at church meeting

Fruit, Recipes, Sides

Honey-Lime Fruit Salad

Sarah

So, I made a mistake. I made this fabulous fruit salad several months ago, and promptly forgot about it. When I found the photo this week, I just knew I had to blog about it before it was too late. Before all of summer’s fresh fruit is gone. And I know that may be sooner, rather than later, but I just had to share. I hope you understand.

This Honey-Lime Fruit Salad is absolutely fantastic. I’m not used to making dressing for fruit salads, but it’s definitely something I can get used to doing! The dressing is sweet, fresh, and tangy–sweet with honey and brown sugar, fresh from the mint, and tangy from the lime juice. Tossed with the fruit, this salad is light and sweet–and the perfect complement to your next brunch or any meal, really. You can make it with whatever fruit you have on hand or what’s fresh and available, and then whip up the dressing before serving. This is definitely an easy and yummy side dish that I will make again and again.

Reader Question ~ How do you dress your fruit salads?

Honey-Lime Fruit Salad [from Jenna’s Everything Blog]
printable version

Ingredients:

  • 10 cups fresh seasonal fruit [berries, melon, kiwi, mango, etc.]
  • 3 tablespoons fresh lime juice
  • 3 tablespoons chopped mint leaves
  • 3 tablespoons honey
  • 3 tablespoons brown sugar

Directions:

Prepare dressing by whisking together the lime juice, mint, honey, and brown sugar. Peel and chop fruit, then toss with dressing. Garnish with extra mint. Can be prepared in advance but if you include berries or brightly colored fruit [i.e. watermelon], wait to add until serving as they may bleed.

Yield: 6-8 servings

Time: 15 minutes

Breakfast, Recipes, Scones

Honey Fig Scones

Sarah

Fresh figs are my new favorite late-summer treat. As tempting as it was to not eat every last one of those sweet, soft bites of fruit that have recently arrived in my CSA basket while standing over the kitchen sink, I chose to take the higher ground and share with Ben. What a lucky guy! And what better way to share than with these delicious scones?

These Honey Fig-Apricot Scones are slightly sweet thanks to the honey, chewy from the oats, and full of pouches of fresh figs and dried apricots. Plus, since scones are so easy to make, they’re a cinch to whip up and the perfect treat for a lazy weekend brunch or afternoon tea. This is definitely a great way to enjoy figs… I only wish there were more to enjoy!

Reader Question ~ Have you ever had fresh figs? What’s your favorite way to enjoy them?

Honey Fig-Apricot Scones [from Brown Eyed Baker]
printable version

Ingredients:

  • 1 cup all-purpose flour
  • 1/2 cup old-fashioned oats
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1 egg
  • 1/4 cup canola oil
  • 1/4 cup sugar
  • 1/4 cup honey
  • 2 tablespoons fat free half and half
  • 1 cup diced figs and apricots [fresh or dried; I used about 2/3 cup fresh figs and 1/3 cup dried apricots]

Directions:

Preheat oven to 350 degrees. Prepare a large baking sheet with a silpat or parchment paper.

In a medium bowl, stir together flour, oats, baking powder, and cinnamon. Then, in a smaller bowl, whisk together egg and oil. Then add honey and mix well. Fold the liquid ingredients into the dry ingredients until just combined. Then gently mix in half and half. In a small bowl, cover figs and apricots with sugar and then fold into dough.

Scoop dough onto prepared baking sheet in generous 1/4 cup increments. Bake for 20-25 minutes or until lightly golden brown. Serve warm, preferably the same day the scones are baked. Otherwise store in an airtight behavior or freeze until ready to eat.

Yield: 8 scones.

Time: 40 minutes [15 minutes active].