November 18, 2017

Harvest Veggie Soup

Well, we are certainly into full-blown Fall around here!  (How about where you live?)  The brightly colored foliage is fading fast…and the leaves are falling almost faster!  Piles of leaves are on the curbs, our sweaters are unpacked, almost everyone is wearing socks (except me…i still am scooting around in my Birkenstocks! But not for long!)   And we are enjoying soup a few times each week.  One pot of soup that we have enjoyed a few times already is this  Harvest Veggie Soup, full of veggies and grated apples…very yummy.   It is a slightly sweet soup, very satisfying and filling.  I choose to make it vegan/vegetarian but it could easily be made with chicken broth, too.  This would make a great addition to your own menu when you have vegans, vegetarians, and meat-eaters ? sharing a meal together.

Here on our Monday installment of At Home w/ GCH, we have been featuring recipes which included Fall in-season fruits and veggies.  This week, our recipe features a few: apples, cauliflower, and (surprise!) butternut squash.  This week’s recipe fits into our healthy but-oh-so-yummy! category since it is really yummy (did I mention that before?), extremely low in fat, and full of delicious, nutritious vegetables.  Enjoy!

2013-10-15 21.49.39

Harvest Veggie Soup

ingredients:
2 butternut squash
1 large head of cauliflower
2 tablespoons coconut or olive oil
sea salt, freshly ground pepper
1 sweet onion, diced small
1 additional teaspoon olive oil
2-3 tablespoons chopped garlic
2 quarts of vegetable stock
2-3 peeled apples, grated
1 can coconut milk (shake well!)

optional toppings:
cooked, crumbled bacon
sour cream or plain Greek yogurt
shredded sharp cheese
chopped avocado
sprinkle of cinnamon (try it!)

directions:

  • preheat oven to 425; line 2 large baking sheets with parchment paper
  • peel the butternut squash; scoop out the seeds and strings and cut up into 2″ chunks.  set aside in a very large bowl
  • cut up the cauliflower into smallish-size florets; add to bowl
  • pour in oil and season veggies with s&p.  stir together well, pour out onto a baking sheet and roast for 20-25 minutes
  • meanwhile, in a large stockpot, saute onion along with 1 teaspoon olive oil over medium high heat for 5 minutes or so; reduce heat to low and add in chopped garlic, stirring constantly for 1 minute
  • pour in the stock; add additional s&p to taste and allow to simmer gently
  • when the veggies in the oven are done roasting, remove from oven and immediately pour into the stockpot; stir well to combine.  allow to simmer for 20 minutes or so, adjusting heat if necessary
  • when done, scoop out about 1/2 of the veggies and use an immersion blender to puree what is left in the stockpot.  (This could also be mashed, or pureed, very carefully,  in a standard blender in batches.)  taste (be careful…it’s hot!) for additional seasoning, and add back in the reserved veggies
  • add the grated apple and pour in the coconut milk; stir well.  done!
  • optional toppings can be added to each individual bowl of soup

♥  ♥  ♥  ♥  ♥

God loves you!    (Don’t ever forget that!)

♥  coleen

Herb-licious Roasted Cauliflower Skillet

So, to spare you another butternut recipe 😉 here’s one that is delicious—HERB-licious, that is!  Whether you are blessed to have fresh herbs on hand or are relying (like me) on your stash of dried herbs, this is a very tasty way to serve roasted cauliflower.

Large, beautiful heads of cauliflower are super-abundant in our area now and for the rest of the Fall season.  Cauliflower makes for an excellent low carb stand-in for more traditional carb-laden foods like potatoes and rice.  Here are some nutrition facts which will show the value of eating (often!) this wonderful veggie.

And this whole recipe from cutting up the cauliflower (here’s a link to an efficient way to do that job) to grating on the Parm right before serving will take you just about one half hour…really!

Herb-licious Roasted Cauliflower Skillet

2015-10-04 19.56.25

ingredients:
1 head cauliflower, about 2#
3-4 tablespoons olive oil (or coconut oil), divided
2-3 teaspoons (combined) of dried herbs (thyme, tarragon, crushed rosemary), your choice
sea salt, freshly ground pepper
2 (or more!) tablespoons of minced garlic
3 links of uncooked chicken (or turkey) sausage, removed from casings
1/2 # ground chicken or turkey
1 medium onion, diced
handful of grape or cherry tomatoes, halved
2 tablespoons finely grated Parmesan cheese

directions:

  • heat the oven to 425; line a baking sheet with parchment paper
  • cut the cauliflower up into bite-sized florets; and place into a large bowl
  • add 2 (or 3 if necessary) tablespoons of oil, all the herbs and a teaspoon each of s&p; combine
  • pour onto the lined baking sheet and bake for 15 minutes; pull out of the oven
  • scatter the minced garlic and tomatoes over the cauliflower and gently combine
  • continue to roast for another 5 minutes or so ‘til cauliflower is lightly browned and easily pierced with a sharp knife; remove from oven
  • meanwhile, heat 1 tablespoon of oil in a large sauté pan over medium-high heat
  • add the onion and sausage and cook for 5 minutes, using a spoon to break up the meat as it cooks
  • crumble in the ground meat; and continue to cook for another 6 minutes or so ‘til all the meat is thoroughly cooked through and broken up into small-ish chunks; reduce heat to very low
  • taste the <thoroughly cooked> meat, add s&p to taste
  • when cauliflower is ready, add to skillet and stir to combine
  • top with cheese, if desired

   ♥      ♥      ♥      ♥      ♥ 

God loves you!   ♥  (Don’t ever forget that!)

  coleen

Cauliflower-Cheeseburger Mac ‘n Cheese

So perhaps you did a double take when you read the title of this recipe in our At Home with GCH blog today.  I totally get it!  When I originally saw a similar recipe that inspired this one, I thought, ‘ummm, yeah, right! I am NOT going to be able to ‘sneak’ this one in!’  But, I did…and he thoroughly enjoyed it!

And since then, we have had different versions of this…it is such an adaptable recipe!  Maybe you also include some pasta (traditional or gluten free).  Or make this ‘chili mac-style’ by adding some finely diced hot peppers or chilis. This is really good with a tomato base, too: add a couple of tablespoons of tomato paste and a can of Rotel-type tomatoes.  But my favorite version is this simple one.  I would love to hear back from you if you adapt it and make it your own!  Oh…and just a bit of finely chopped, cooked bacon finishes this off amazingly; just saying!  Enjoy!

Cauliflower-Cheeseburger Mac ‘n Cheese

2015-06-05 19.43.56

1+1/2 pounds ground beef (or turkey)
1-2 tablespoons finely chopped garlic (I use jarred)
1 medium-sized cauliflower
handful grape tomatoes, halved
2 teaspoons dried parsley (or oregano)
1 tablespoon spicy mustard
1 teaspoon or so sea salt and freshly ground black pepper, to taste
1 cup (or more) coarsely shredded cheese (sharp cheddar, colby jack, spicy monterey jack)
chopped avocado, optional

  • remove the thickest part of the cauliflower stem (freeze to add to veggie soup); coarsely chop the rest of the head of cauliflower keeping your pieces in similar sizes
  • steam or boil cauliflower ‘til just al dente (about 12-15 minutes); drain completely
  • while the cauliflower is cooking, in a large pan, saute the ground meat ‘til almost done adding the minced garlic and the tomatoes in the final minute; reduce heat to low
  • stir in the seasonings and then add the cooked cauliflower to the cooked ground meat, folding together gently
  • scatter all the shredded cheese across the top and stir in
  • optional: top each serving with a little chopped avocado

♥    ♥    ♥    ♥    ♥

God loves you!  ♥  (Don’t ever forget that!)

  coleen

I Got Them to Eat My Mashed Cauliflower Recipe

final

Recently, I attended a dinner party with my husband that served what I thought was mashed potatoes (which has never been my favorite).  Much to my surprise it was not potatoes, but mashed cauliflower—and I loved it.  Prior to that, I had found several recipes for this dish, but was not brave enough to serve to my family, who love mashed potatoes but are not thrilled to try new vegetables.  However, since my husband loved them as well, I thought I would combine a few recipes and add my own twist. Could I get my family to eat my mashed cauliflower recipe in the name of mashed potatoes? (not a lie, just not telling the truth).

As my daughter sat down at the table with excitement, as she always does at the sight of mashed potatoes, I waited with anticipation for the first bite.  Her words, “Mom, you did something different and they are really good.”  Yes!  But too early in the game to tell her the truth.

Here is the recipe that my 9 year old daughter and husband loved.

Ingredients: (4 servings)

  • 1 head of Cauliflower
  • 3 Tablespoons of skim milk
  • 1 Tablespoons of I can’t Believe It’s Not Butter
  • 2 Tablespoons of light cream cheese
  • 1 Tablespoon of garlic
  • 1/2 cup of shredded cheese
  • Salt and pepper to taste

Directions:

  • Boil your cauliflower until tender about 15 minutes

Boiling

  • Add all ingredients and blend or mash to your desired consistency.  I have done them in a blender as well as mashed by hand and both were well received.

blender

 

  • Sprinkle with cheese and bake 10-15 minutes at 350 degrees to melt cheese; serve hot.

final

 This easy and quick side dish at only130 calories, 11grams of carbs and 6grams of protein, is not only tasty, but a great way to sneak in a serving of vegetables to your diet and home.

I did come clean with my daughter a few days later when she explained to me how much she did not like vegetables.  I could not resist but to inform her that she does like cauliflower. With the confused look on her face, I reminded her of the tasty mashed potatoes and let her in on the secret.  It was a proud moment for me to know I got her to eat my mashed cauliflower recipe.

In Good Health

Crystal

Cauliflower Mac and Cheese

Ok…I am really excited about this recipe…hope you like it, too!  Cauliflower Mac and Cheese!  Oh, yeah.  This has all kinds of tags associated with it: healthy but oh-so-yummy, paleo, low-carb, gluten free, low fat, vegetarian, comfort food (if you think of any additional, let me know, please!).
Here on our Monday installment of At Home w/ GCH, we have been featuring recipes which include Fall in-season fruits and veggies.  This week is our final blog on the subject. Our featured veggie is Cauliflower. Here are some nutritional facts about this ‘superfood.’
“We” love cauliflower here in our household.  I say, “we” because every time I tell my husband, Robert, that I have a new way to fix cauliflower, he never (may I repeat, never) responds enthusiastically.  But I am happy to report that every time (may I repeat, every time) he eats the dish I’ve prepared, his response is always (may I repeat, always) enthusiastic.  Ok—it’s taken me a while to figure this out but apparently the cauliflower dishes he grew up eating were just boiled, (overcooked), soggy, gray cauliflower-yucky!   I trust that if you have had experiences similar to Robert’s, you will try this Cauliflower Mac and Cheese and have a new yummy experience!  Enjoy!

Cauliflower Mac and Cheese2013-11-01 19.11.26

Ingredients:

1 large head cauliflower, cut into small florets
1 can evaporated milk
1/2 cup chicken or vegetable broth 2013-11-01 17.36.09
2 ounces cream cheese, cubed (or goat cheese, or Boursin)
2 teaspoons Dijon mustard
1 tablespoon chopped garlic
1/2 cup shredded sharp Cheddar cheese, plus 1/4 cup for topping the casserole
kosher salt, freshly ground black pepper
1/4 teaspoon nutmeg (freshly grated, if possible)

Directions:

  • Preheat the oven to 375.
  • Bring a large pot of water to a boil, seasoning the water with salt.
  • Lightly grease a 2 quart baking dish with butter or cooking spray.
  • When the water comes to a full boil, toss in the cut-up cauliflower; return to a boil and parboil ‘til crisp-tender, about 5 minutes.
  • Drain well in colander, and then lay out on a clean dishtowel and pat dry. <The drier the cauliflower, the better the cheese sauce will cling to it.>

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  • Transfer the cauliflower to the baking dish and set aside.
  • Bring the evaporated milk and broth to a simmer in a small saucepan over medium low heat.
  • Whisk in the cream cheese, mustard, chopped garlic; continuously whisking ‘til smooth.
  • Add the 1/2 cup of shredded cheese, along with the seasonings and whisk just ‘til the cheese melts, about 2 minutes.
  • Pour the cheese sauce over the cauliflower, and stir gently to combine thoroughly.
  • Top with the remaining 1/4 cup cheese and bake for approximately 15 to 20 minutes. Turn up the oven temp to 425, and bake for 5 additional minutes; just ‘til it begins to brown.
  • Let cool 5 minutes before serving.

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

Harvest Soup

2013-10-15 21.49.39

This past weekend some of my large family (I have 7 brothers and sisters, along with their spouses, children, and grandchildren and my own daughter, son-in-law, and their 4 children!) came to celebrate my 58th birthday; happy me!  One dish that we shared was a Harvest Soup, full of veggies and grated apples…very yummy.  This is a slightly sweet soup, very satisfying and filling.  Also, I chose to make it vegan since I was sharing it with my beautiful sister, Brigit.  (The dollop of sour cream in the above pic was in my own bowl of yummy soup!)  This would make a great addition to your own menu when you have vegans, vegetarians, and meat-eaters 😉 sharing a meal together.

Here on our Monday installment of At Home w/ GCH, we have been featuring recipes which included Fall in-season fruits and veggies.  This week, our recipe features a few: apples, cauliflower, and (surprise!) butternut squash.  This week’s recipe fits into our healthy but-oh-so-yummy! category since it is really yummy (did i mention that before?), extremely low in fat, and full of delicious, nutritious vegetables.  Enjoy!  <3

Harvest Soup

Ingredients:
2 butternut squash
1 large head of cauliflower
3 teaspoons olive oil
Kosher salt, freshly ground pepper
1 sweet onion
1 additional teaspoon olive oil
2-3 tablespoons chopped garlic
2 quarts of vegetable stock
2-3 apples, grated
1 can coconut milk (shake well!)

Optional add-ins:
Cooked, crumbled bacon
Sour cream
Shredded sharp Cheddar
Chopped avocado
Sprinkle of cinnamon (try it!)

Directions:

  • Preheat oven to 425.
  • Peel the butternut squash; scoop out the seeds and strings; and cut up into 2″ pieces.  Set aside in a large bowl.
  • Cut up the cauliflower into smallish-size florets; add to bowl.  Pour in olive oil and season veggies with salt and pepper.  Stir well, pour onto a baking sheet and roast for 20-25 minutes.
  • Meanwhile, dice onion fairly small and saute along with 1 teaspoon olive oil over medium high heat for 5 minutes or so; reduce heat to low and add in chopped garlic stirring constantly for 1 minute.
  • Pour in the vegetable stock; add salt and pepper to taste and simmer gently.
  • When the veggies in the oven are done roasting, remove from oven and immediately pour into your stockpot.  Stir well to combine.  Allow to simmer for 20 minutes or so,adjusting heat if necessary.
  • When done, scoop out about 1/3 of the veggies and use an immersion blender to puree what is left in the stockpot.  (This could also be mashed, or, very carefully, pureed in a standard blender in batches.)  Taste (be careful…it’s hot!) for additional seasoning, and add back in the reserved veggies.
  • Add the grated apple and pour in the coconut milk; stir well.  Done!
  • Optional add-ins can be put atop individual bowls of soup.

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

GCH:What’s on Your Plate? – Chicken Shepherd’s Pie with Parmesan Cauliflower Topping

Now that title’s a mouthful, hmmm?  Pun FULLY intended!  My husband loves Shepherd’s Pie—and any variation I can come up with!  And so I indulge him! 🙂  This recipe fits into our healthy but oh-so-yummy category in a couple of ways:

  • it is low-carb (with the absence of mashed potato topping)
  • it  is made with natural ingredients that you can pronounce (as the gravy is made from scratch)
  • it is low in fat/high in protein (using boneless chicken breast as the protein)

This recipe could easily be doubled and baked in an 11 x 13 baking dish.

Chicken Shepherd’s Pie with Parmesan-Cauliflower ToppingIMG_1310

Filling Ingredients:

4 tablespoons olive oil, divided
1# boneless chicken breast, pounded evenly, cut into 1″ cubes
1 sweet (vidalia-type) onion, chopped in pieces about 1/2 inch
4 ounces baby bella mushrooms, wiped clean sliced chunky
2 tablespoons chopped garlic in oil (from a jar)
16 ounce package frozen mixed veggies (your choice), set out to defrost

1 tablespoon butter
2 tablespoons flour
1/4 cup white wine (or broth)
1 + 1/4 cups chicken broth

Topping Ingredients:

1 medium-sized head of cauliflower, cored and chopped into small pieces
1/4 cup milk
1/2 cup finely grated parmesan cheese
salt and freshly ground black pepper to taste

1/3 cup shredded cheese (sharp cheddar, smoked gouda) *use a flavorful cheese

Instructions:

Preheat the oven to 375.  Bring a medium-sized pot of salted water to a boil. Chop cauliflower into small pieces and simmer ‘til  soft enough to mash easily (10-12 minutes). Drain cauliflower very well in colander; place back into pot and  use an immersion blender or hand beater to “mash” the cauliflower with the milk and Parmesan. Season very well with salt and pepper to taste.

While the cauliflower cooks, heat 2 tablespoons of olive oil in a large frying pan and saute the cut-up chicken adding the chopped garlic for the last minute (don’t let garlic burn).  Saute ’til just getting brown but don’t overcook.  Remove pan from stove; set aside cooked chicken.  Wipe frying pan with paper towels to remove bits. Then add 2 additional tablespoons olive oil; heat over medium, and saute chopped onions for 3 minutes.  Add chopped mushrooms and saute for 4-5 minutes more to caramelize.  Reduce heat to low; add 1 tablespoon butter, and sprinkle flour over the mushroom-onion mixture, stirring with a whisk.  Cook this mixture for 3 minutes occasionally scraping the pan.  Then gradually whisk in the wine ’til the mixture is smooth.  Gradually whisk in the  broth and your gravy will come together.  Gently simmer for 5 minutes.  Add back the cooked chicken and the defrosted veggies and heat together for 1-2 minutes.

Spread the chicken-vegetable-gravy mixture in the bottom of an 8 cup casserole dish.  Top with the cauliflower, and spread across the pan almost to the edges.  Bake for 20 minutes, and then top with the grated cheese.  Continuing baking another 10 minutes or so ’til bubbly.  If top is not lightly browned, can be carefully placed under broiler for 2-3 minutes.  Enjoy!

God loves you!  and I do too.  <3 Coleen

GCH: What’s on Your Plate? – Loaded Baked Potato Soup

Yum!  Who doesn’t enjoy a baked potato with all the fixin’s?!?  Just picture it!  What is your favorite topping?  I admit it—mine is bacon.  And even choosing just what to put on top…when my husband gets done “loading” his potato, it is a masterpiece (and he enjoys every bite)!

Healthy but oh-so-yummy Loaded Baked Potato Soup

Last winter a friend asked if I would include this soup on the menu for one of our soup nights.  I had never even heard of ‘Baked Potato Soup!’  Well, you can only imagine the variety of recipes to be found out on the internet!  Sadly, most I found were “loaded” with more than just yummy toppings!  They also were loaded with many more calories than I desired to serve to my husband and guests!

And that is how we get here to our healthy but oh so yummy version.  This recipe includes cauliflower.  Using cauliflower as a main ingredient does a number of things in a healthy but yummy way:

– provides our bodies with more veggies

– and for those of you trying to sneak veggies into your family’s repertoire…perfect!

– keeps the carb count down (approximately the same # of carbs in an entire head of cauliflower as in 1 russet potato)

– bulks up the soup so it is thick and creamy without the any of the usual additions

Loaded Baked Potato Soup

(makes approximately 5 cups; 4 servings)

soup:

2 medium-sized russet* potatoes, washed and dried

1 head of cauliflower, cut into florets

1-1/2 cups chicken broth, or vegetable broth

1-1/2 cups 2% milk (warmed)

salt and freshly ground black pepper

toppings:

2 slices bacon, cooked and crumbled (you can use turkey bacon if you wish)

1/2 cup light sour cream

1 cup reduced-fat shredded sharp cheddar cheese

dried parsley

First get your baked potatoes going.  After scrubbing them, pierce potatoes with a fork in 4 or 5 places.  I prepared mine in the microwave oven (on high for 5 minutes; turn over and cook another 3-5 minutes, until tender).  Or, you can bake them at 400° for approximately 1 hour or until tender. Either way, when potatoes are done, cool for 10-15 minutes. Then they can be peeled and chopped.   This recipe is also a great way to use up leftover baked potatoes!

While the potatoes are cooking and cooling, you can prepare the other main ingredients.

Here’s how I cook bacon: I stack the slices and, using kitchen scissors, I cut it into approximately 1-1/2″ to 2″ pieces. I find that the bacon cooks much more quickly and evenly this way. Place the pieces into a COLD small frying pan, heat over medium heat.  Once the bacon starts frying, reduce the heat a bit and cook to the desired degree of doneness, keeping a careful eye so that it does not burn.  I like to cook bacon over a medium low heat so that most of the fat is rendered out.  Using a slotted spoon or spatula, remove the bacon, leaving the drippings, and place onto a couple of paper towels to finish draining.  Set aside for topping the soup.

Now while the bacon is cooking, place the cut-up cauliflower into a medium-sized pot along with the broth.  Bring to a boil, reduce heat, then cover and simmer ‘til tender.  Do not drain.

Once cauliflower is cooked, add warmed milk and the chopped potatoes to the pot, and bring back to a boil. Reduce heat and simmer ‘til thoroughly heated, stirring once or twice; this will take just a couple of minutes.  Remove pot from heat.  Now you are going to puree (smooth out) the soup.  I use an immersion or stick blender** to puree.  Other options would be to use a potato masher, or to puree the soup in your blender.  You must be very careful doing it this way because it is hot! See below for tips (just ‘cause God loves you…we don’t want to see you get hurt!).  I like to leave a few pieces of cauliflower and potato for texture. Once pureed, place pot back on very low heat, add sour cream, half the parsley, and season to taste with salt and pepper. cook on very low ‘til heated to your preference, stirring occasionally.

OK!  Time to “load” your potato soup!  Ladle soup into each bowl. Top each serving with cheese, a sprinkle of the remaining parsley, and crumbled bacon.  Healthy but oh so yummy!

_________________

God loves you!  And I do too!

<3 coleen

Notes and stuff!

*Russet potatoes are the quintessential “baking potato.”  They have a high starch content, and when baked, the insides are light and fluffy.

**Here is a link giving lots of info on immersion blenders, and a good review of a few options <http://www.cooksillustrated.com/equipment/overview.asp?docid=23596>

*** and a link to a quick tutorial on safely pureeing soups in your kitchen blender. Faithful Provisions is a great website for so many things! <http://faithfulprovisions.com/2011/10/26/how-to-puree-soup-in-a-blender/>

GCH: What’s on Your Plate? – Moroccan Vegetable Stew

Let me start off by saying, I have NO idea if this stew actually has anything to do with Morocco. That’s what my Mom called it, and since I never saw the recipe written down, I took her word on it and the name stuck. Apologies if you are of Moroccan descent and you don’t recognize this as something you would ever eat!

Whatever you end up calling this, the fact remains that a simple vegetable stew is always a welcome dinner at our house, especially in the fall. The combination of lentils and butternut squash gets all soft and earthy-sweet, while the green beans add texture. The only things besides veggies are chicken broth (or vegetable broth, if you are vegan) and Madras curry paste.

A quick note about curry (and next week I’ll get into more depth): curry comes from the Indian word “kari”, which simply means “sauce”. There is no one kind of curry – rather, there are hundreds of variations, and you can buy prepared curry in powder, paste, or sauce form. In this recipe, I use Madras curry paste, which is pretty mellow and has a good balance of tangy, spicy, and a little sour. Feel free to use any curry powder or paste you like, but not Thai curry, since most of that is coconut-based.

As far as the veggies you use, feel free to add, subtract, or substitute here. I think diced carrots or tiny cauliflower florets would be good, and you could double up on the tomatoes if you wanted to. If you don’t like lentils, try it with a can of chickpeas instead. Have fun with it!

.
Moroccan Vegetable Stew

Ingredients:

  • 2 tablespoons vegetable oil
  • 1 small butternut squash, or 1 pound fresh butternut squash chunks, cut into 1/2-inch pieces
  • 1 cup lentils, any kind (I used red, but brown or french green work well too)
  • 1 small onion, chopped
  • 1 large potato, any kind, cut into 1/2-inch pieces
  • 1 14-oz. can tomatoes (I like fire-roasted, but any diced tomatoes work)
  • 1 32-oz. carton chicken broth
  • 1 heaping tablespoon Madras curry paste (if using curry powder, use 2 tablespoons)
  • 12 oz. fresh green beans (or frozen) cut into 1-inch pieces
  • salt and pepper to taste

Directions:

  1. Prepare the squash: cut off the peel, remove the seeds, and chop into bite-sized pieces. In a large pot with a lid, heat the vegetable oil, then sauté the squash, onion, and potato for 5 minutes.
  2. Add the lentils and stir to combine, then stir in the tomatoes. Cover with chicken broth – about 1 – 2 cups, just level with the top of the vegetables. Turn the heat to low and let simmer for 30 minutes, stirring occasionally.
  3. Stir in the curry paste and green beans. Make sure the curry gets broken up and doesn’t sink to the bottom of the pot! Add more broth if you need to. Cover and let cook until green beans are just done – you want them to be al dente – about 15 – 25 minutes. If you are using frozen green beans, stir them in frozen, but only cook for 5 or 10 minutes – they shouldn’t be mushy.
  4. Taste for salt and pepper. Add more curry if you like!

If you are a vegetarian, or are making this for Meatless Mondays, serve it with bread and some sliced fruit. You could also make it a side dish, with grilled chicken and a salad. And like most stews, this is even better the next day!

_______________

— Dana Kim (also blogs as the Maven of Make-Do at http://frugalgirlmet.blogspot.com)