Comfort food, Soups, Stew

Winter Minestrone

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Ingredients:

Olive oil

1 1/2 cups chopped yellow onions

1 can of peas and carrots

2 cups (1/2-inch) diced celery (3 stalks)

1 acorn squash, roasted, peeled, chopped

1 1/2 tablespoons minced garlic (4 cloves)

2-3 Tbsp thyme, rosemary and sage

2 14.5 oz cans diced tomatoes, with juice

4 cups low sodium, fat free chicken broth

1 bay leaf

Kosher salt

Freshly ground black pepper

2 tsp of red pepper flakes (optional)

1 15 oz can of red kidney beans, drained

1 package of Swiss chard.

 

Directions:

Heat 2 tablespoons of olive oil over medium heat in a large pot. Add the onions, carrots, peas, celery, garlic, red pepper flakes and herbs and cook over medium heat, stirring occasionally, for 8 to 10 minutes, until the vegetables begin to soften.

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Meanwhile, in an oven preheated to 375F, roast 1 acorn squash

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Add the tomatoes, chicken broth, chicken, the bay leaf, 1 Tbsp salt, and 1 1/2 teaspoons pepper to the pot. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, until the vegetables are tender.

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Discard the bay leaf. Add the beans and Swiss chard and roasted, cubed squash. Continue to cook till the chard wilts and soup comes to desired consistency.

Serve hot with crusty, buttery bread !

 

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Lunch, Salad, Sides

Roasted Acorn-Squash Salad

This was my first time cooking Acorn Squash so I am quite excited about this salad.  My lunches are going to be delightful this week ! The beauty of this recipe is that once the squash is roasted you could add it to a salad, like I did or make some soup out of it.  It will also be a great side dish to any sunday roast dinner.  I hope you enjoy it.

Ingredients:

1 lb acorn squash cut up into wedges

1.5 tbsp of olive oil

2 tbsp of balsamic vinegar

1/2 tbsp of dried rosemary

salt and pepper to taste

1, 7oz bag of arugul greens mix

Your choice of Nuts and dried fruit to dress up the salad.  I used pecans and cherries !

Method:

Toss the wedges of squash with the oil, vinegar, rosemary, salt and pepper and roast for about 35min at 350F.

There will be some dressing left after coating the squash which could be used to dress the salad.  If not, feel free to make extra dressing or use a dressing that you would use otherwise.

Add the squash to the leaves, add the nuts and berries and serve warm !

Note: Bacon, chickpeas, apples and pears would also make excellent additions to the salad.  Enjoy !