I’ve got quite the treat for you today!!! Laurrie from Baked Lava is here sharing this incredible Clam Chowder recipe with us! The full recipe and directions is just past all the fabulous photos. My name is Laurrie Piland and I write the Baked Lava blog along with being an avid nature photographer, food photographer out of necessity, newspaper columnist and a recycled container gardener. I live with my husband (of 7 years!!!), my 2 big dogs and 2 cats full-time in a 21-foot fifth wheel right across the road from the Columbia River and in the shadow of Mt. St. Helens in SW Washington state.
In an attempt to lose a little weight before my brothers wedding in May I’ve been working on some ideas for lightened up dinners like this one- Turkey & Spinach Meatballs in Homemade Broth . I’ll be perfectly honest, I’m not one of those that would be happy eating salad and chicken everyday, I love food way too much. The way I figure is if I make small changes here and there, really focus on getting more fruits and veggies in and some processed stuff out, then its a positive change!
Happy New Year my friends!!! Hope you all had a fun, happy & healthy holiday! We had a great time hanging out at our house with friends and family in our PJs to ring in the New Year. We decided to play it by ear and the boys actually made it to midnight! Funny enough at 11:50 Ryan started to melt down but we made it! This Lentil & Beef Soup was part of my NYE menu. Supposedly lentils on NY represent prosperity so I figured, hey we could always use a little extra luck in that department! See the funny part about this soup, well I had intentions of using two types of lentils and also adding barley… well apparently the cashier at the store forgot to give me one of my bags and I didn’t notice until 2 days later. So, change of plans a little and it really came out delicious!!
A while back my mom and I had taken a ride to Columbus Market with my mom and the boys. We went specifically for the Amish Market and let me tell you, holy good smellin’! The amount of baked items coming out of the ovens was incredible! Sticky buns, breads, pies, biscuits, BBQ goodness and so much more! Then there was a wall of dried goods, including a mix of 7 beans, figured well lets make some soup- 7 Bean & Meatball Soup.
What says comfort more then a big bowl of soup on a cold day?!? I’ve said it before, I’ll say it again, I LOVE soup, all kinds!!! This freezing weather we’ve been having has definitely put me in the mood to sit down in a big comfy sweatshirt and chow down on a big ole bowl of silky, creamy, rich soup like this one! This Roasted Butternut Squash & Apple Soup requires a short list of ingredients and the result is amazing! Taking the extra step to roast the squash is so worth it, the natural sugars develop and the flavor that develops is out of this world! The apples, onions and garlic are slowly sautéed with cinnamon, thyme, fresh nutmeg and a touch of sugar.
Once all the flavors have melded they are blended to silky perfection and finished off with the oh so delectable marscapone cheese! This recipe is a keeper and fabulous enough to serve as an appetizer for the holidays! You will wow your guests for sure!!
3- 3 1/2 lb butternut squash
1 large onion, diced
5 cloves garlic, sliced
3 granny smith apples, peeled, large dice
1 Tbsp butter
1 Tbsp olive oil
1 Tbsp sugar
1 tsp cinnamon
1 tsp thyme
1/4 tsp freshly grated nutmeg
3 1/2 cups vegetable stock
1/2 cup marscapone cheese
Oven at 375 degrees.
Cut the butternut squash in half lengthwise then in half. Remove seeds. Drizzle with olive oil, salt and pepper. Place the squash cut side down on a lined baking sheet.
Roast the squash for 25 minutes. Then flip the squash over so the cut side is up and roast for another 15 minutes.
While the squash is going we can start on the other components. In a large pot, over medium heat, add in the butter and olive oil. Add the apples, onions, garlic, sugar, thyme, cinnamon, nutmeg, salt and pepper. Stir to coat.
Cook for about 15 minutes, until softened. You are not looking for browning, you want the veggies and fruit to slowly cook and allow the natural sugar to develop.
Once cool enough to handle peel off the skin. Use a butter knife if it gets a bit stuck.
Add the squash to the pot and break up the pieces with a spoon or potato masher.
Add in the veggie stock and simmer for 10-15 minutes.
Using an immersion blender, carefully puree the soup until smooth. This will take several minutes. Stir in the marscapone cheese, once the cheese has melted go ahead and remove the pot from the heat. Taste for salt and pepper.
Serve up with some crusty and bread and you’ve got the perfect hearty and good for ya meal!
*this is my original recipe*
Well here in NJ we are dealing with Hurricane Sandy, so its quite the dark and gloomy day! Figured let me jump on the computer before the storm really hits and we lose power. I unfortunately don’t have a Meatless Monday recipe for you today. If you’re looking for a one, check the archives, there are tons! Maybe one of these would interest you… Wild Mushroom Agnolloti, Tilapia with Broccoli Rabe and Roasted Potato Wedges, or Potato, Leek and Corn Chowder! This weekend was all about stocking up on non perishables.
I know this Meatless Monday recipe comes a bit late in the day but it was a busy weekend, with the Dessert Challenge and all… more on that tomorrow! But I did manage to get dinner started early…. Soup season is here, well at least in my world it is. I LOVE soup! Soups in general are not very expensive to make, can be an entire meal (maybe with a hunk of bread with it), and the best part is the whole one pot thing!