Spicy Butternut Squash Soup

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Now that the weather is getting cooler, I have been keeping warm by making soups at home. And to suit the season, I decided the first soup of the fall season should be a butternut squash. 

I was never really a fan of soup - I only ate it when I was sick. But a little while ago, the Mister and I went out to dinner and I decided to try the restaurant's butternut squash soup.  I was hooked!

It's a flavourful, rich and hearty soup without any cream or dairy.

This recipe has just the right amount of heat- All the warm and cozy feelings of fall in your bowl.

   Spicy Butternut Squash Soup

 

 

Makes:6 servings

Preptime: 20 minutes

Cook time:40 minutes

 

Ingredients:

1 butternut squash, peeled, cubed, seeds removed

1 medium potato, peeled, cubed 

1 onion, chopped 

1 carrot, chopped

1 celery stalk, chopped

1 clove garlic, chopped

4 tbs oil (divided in half)

4 cups, chicken or vegetable broth

2 tsp garlic powder, divided

1 tsp onion powder, divided 

1/2 tsp thyme

2 pinches cayenne pepper 

salt and pepper to taste 

  

 

Instructions:

1. preheat your oven to 400 degrees
2. In a baking sheet or roasting pan, add your butternut squash, potato, oil, thyme, garlic powder, onion powder, salt and pepper. Roast in the oven for 40 minutes or until soft.
3. In a large pot, on medium heat, add oil, onions, garlic, carrots and celery.  stir frequently until vegetables are softened. Add salt, pepper, onion powder and garlic powder  and cayenne.  
4. Bring to a boil and lower heat to medium. Simmer until the sauce reaches desired consistency. 
5. Add broth to the pot and roasted vegetables. With a hand blender, blend until everything is smooth. (Alternatively, place ingredients in a blender and puree.) 
6. Dish out the soup into 6 bowls and garnish with black pepper and cayenne.
   

 

Looking Chic After Gaining a Few Extra Pounds

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Lets face it, we've all managed to put a few extra pounds since COVID struck.  Those dreaded COVID-5, COVID-10, COVID-15 (or more) are real!! 

For those of us who are lucky enough to be working from home, we are not getting the regular amount of exercise we usually would - even if it is just walking from the parking lot to your building. 

But now the restrictions are lifting. we can go out and meet our friends at a restaurant.  And while you may not be able to drop those extra pounds in time, you can definitely hide it - while still looking chic!

My go to is a double breasted blazer dress.  

Because of the shape and structure of the double breasted blazer dress, you can easily hide those extra pounds (or really big meals!!)

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Harissa Spiced Chickpeas

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When I come home late from work after a hard day, I try to make something quick and satisfying. This usually translates into something simple like pasta. But I am also trying to limit my pasta intake and making leaner choices.

This one has quickly become one of my go to recipes as of late. It is so easy to make and the flavours are so different from what I typically make - which just makes me crave more!

Before trying the Knorr Harissa spice mix, I really wasn't sure what to expect. But it is a delicious blend of earthy spices, with a bit of a kick to it! I'll be honest, my pepper tolerance isn't very high, (I usually don't order anything over medium spice level!) so if you do want more of a kick to it, feel free to add chili flakes or more hot sauce!

I love this recipe even more because you can easily omit the meatballs if you are vegetarian or making this as a "meatless Monday" meal. Because of the chickpeas, the protein levels are already really high in this recipe. It's also perfect for those post-workout meals when you are looking for an extra dose of protein!

To make this healthier, I personally like to serve this recipe over brown rice for dinners, but you can easily swap the brown rice for white rice, couscous or even quinoa .

I personally love this recipe because it’s full of protein and has tons of flavour! You can also take leftovers into work as part of a bowl - just add some vegetables and you're ready to go!

      Harissa Spiced Chickpeas and Meatballs  

Makes: 4 servings

Preptime: 10 minutes

Cook time:20 minutes

 

Ingredients:

2 lbs lean ground beef

1 can chickpeas, drained and washed

2 tbsp Knorr  Harissa seasoning (divided)

2 tablespoons oil

250 ml (2 cups)  beef broth or vegetable stock

1 teaspoon tomato paste

2 cloves garlic, minced

1 onion, finely diced

1 tsp italian seasoning

1 egg

1 tbsp worcester sauce

salt to taste

black pepper to taste

  

 

Instructions:

1. In a bowl, mix the ground beef, egg, worcester sauce, 1 tsp Knorr Harissa seasoning, onions, garlic, salt, pepper  and Italian seasoning together. Mix well and form 1 inch diameter balls
2. In a skillet with 1 tbsp of oil, and place onmedium-high heat
3. Once hot, place meatballs in the skillet, browning on all sides for 8-10 minutes. Set aside. 
4. In the same skillet add chicken or vegetable stock, tomato paste. Simmer for approximately 8 minutes or until it reduces to about half. 
5. add 1 tsp Knorr Harissa seasoning and stir well. 
6. add 1 can of drained and washed chickpeas to the sauce and let simmer for 2-3 minutes.

Eggs Florentine with Spinach

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Kiss your avocado toast goodbye and wave hello to Eggs Florentine! 

Brunch. There is something so much more decadent about it than regular breakfast.

Brunch always seems so much more classy and elegant. But let’s be honest it’s a little overpriced, especially given that we can make it at home for a fraction of the cost. (Mainly because I was sick of paying $15 for avocado toast when loaf of bread and a few avocados don’t cost nearly that much!) Since I'm cheap, ahem, I mean, ...fiscally (somewhat) responsible(?), So, that’s what I started to do..  It is so much easier on your wallet, and there's complaints that you can't find what you're currently craving on the menu.

Now, I do like easy recipes. But I also like different things (move over avocado toast! We've got more fun stuff (and just as easy) on the horizon.

I started with Eggs Florentine.  (Sounds fancy, doesn't it?) This recipe involves puff pastry, which is the easiest thing in the world to use. Buy it frozen, turn on your oven and you're pretty much good to go.  

Even better, if you are making brunch for a crowd (or just your bestie or significant other) this dish will make them think you spent hours in the kitchen.  realty is, it only took 20 minutes! (shh! I  won't tell!) Just tell your guests to bring the mimosas and you'll take care of brunch!

Eggs Florentine with Spinach

4 servings

Prep time: 10 minutes

Cook time: 20 minutes

Ingredients:

• 1 package puff pastry, defrosted
• 4 large eggs
• 1 bundle fresh baby spinach
• 2 tablespoons oil
• 1 quarter onion, chopped
• salt to taste
• pepper to taste

Instructions:

1. Pre-heat oven to 400 degrees
2. unroll defrosted puff pastry sheet and cut into 4 squares
3. in a large skillet, saute onions in the oil over medium heat
4. Add the spinach and cook until the spinach has wilted but still maintains colour. Season with salt and pepper to taste.
5. After 10 minutes, remove the puff pastry from the oven and with a spoon, push down the centre, so that the edges form a wall
6. Spoon the spinach into the centre of the puff pastry. (Try to form a wall with the spinach to keep to eggs in the centre).
7. Carefully, break an egg into the spinach.
8. Very carefully, place the puff pastries back into the oven for another 10 minutes or until the egg whites are opaque. (The eggs will be cooked but the yolk will be runny.)

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