Curried Butternut Squash Soup

I love the Fall and all the root veggies that come with it. I've been roasting veggies and finding new ways to mash, bake and puree them all! With a few changes to a basic recipe I created this creamy, spicy soup. By adding some Curry powder this yummy soup has an Indian kick. Serve with warm, toasted naan bread!

Adapted from Food Network's Butternut Squash Recipe

Ingredients

• 1 (2 to 3 pound) butternut squash, peeled and seeded
• 2 tablespoons unsalted butter
• 3 tablespoons cream cheese 
• 1 medium onion, chopped
• 1-2 carrots, peeled and diced
• 1-2 stems celery, diced
• 1 serrano pepper diced
• 2 cloves garlic diced
• 4-5 cups chicken stock
• 1/2 tsp Nutmeg
• 1 tsp Curry powder
• 1/2 tsp paprika
• Salt and freshly ground black pepper

Directions
Cut squash into 1-inch chunks. In large pot melt butter. Add onion, carrots, celery and cook until onions are translucent, about 8 minutes. Add squash, garlic, pepper and stock until it just cover veggies. Bring to a simmer and cook until squash is tender, about 40 minutes. Add the cream cheese. Use an immersion blender in the pot to puree, or pour mixture in a blender and puree. Return blended squash to pot. Stir in seasonings (last 4 ingredients). Top with Sriracha drizzle if desired. Serve.

Chipotle Lime Shrimp

My friends Chris and Natalie recently got engaged I had the pleasure of throwing them an engagement party. When I have large groups of people (8+) over for dinner I love to do a Mexican theme taco bar. Its easy to have chips, salsa, guacamole and queso out when people arrive. You can also have all your taco fixings ready in bowls in the fridge. This allows you more time to enjoy your guests and less time spent in the kitchen.

Shortly before the crew arrived for the party I worried that only having shredded chicken was not enough so I whipped up these spicy shrimp as a second option. They were the first item gone that night- and left everyone asking for the recipe. I often just cook "free-style" and don't use recipes so I had to re-create the shrimp a few more times and take note at what I was using to share with others.

Ingredients

Tacos with rice & veggies topped with Chipotle Lime Sauce

• 1 lb medium size shrimp (about 25)- peeled and deveined, tails off
• 3-4 garlic cloves- finely chopped
• 2 limes (1 teaspoon zest, juice from both)
• 2 teaspoons cumin
• 1 teaspoon chipotle powder
• 1 teaspoon (or more) of red pepper flakes
• 1-2 tablespoons Chipotle Tabasco 
• 2 tablespoons olive oil
• 1 serrano or jalapeno pepper finely chopped (optional- only if you want pretty spicy)
• 2 tablespoons white wine (if you want to make pan sauce) 

Directions

- Mix all the ingredients together in a plastic bag and shake to mix all together evenly

- Let the shrimp marinate in the fridge for 30+ minutes

- Take out of fridge and bring to room temp (about 10 minutes)

- Heat a saute pan with 1 Tb butter and olive oil (the mix will help shrimp crisp nicely)

- Saute the shrimp for 3 minutes stirring frequently (save the marinate if you want to make pan sauce)

- Remove the shrimp when they are pink

- Add the remaining marinate in the pan- add a bit of white wine and more butter and/or olive oil stirring up all the bits in the pan to create a light pan sauce. Simmer for about 4 minutes to thicken.

- Use the shrimp in tacos, burritos, on top of salads, rice, etc!

Almond Banana Bread

One of my favorite breakfast treats has to be warm bread with melted butter. Whenever I see bananas start to get a tad bit soft I think of banana bread. This week I tried a great new recipe and make a few changes to it that I really liked. By using whole wheat flour and almonds it adds more nutritional value than regular banana bread.  Its adapted from this recipe.

Ingredients

• 2 cups all-purpose flour (I did half whole wheat flour)
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter (I use unsalted)
• 3/4 cup brown sugar, plus 2 tablespoons
• 2 eggs, beaten
• 2 1/3 cups mashed overripe bananas
• 1/3 sup slivered almonds
• 1 teaspoon vanilla extract 
• 1/4 teaspoon nutmeg and cinnamon

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Add the almonds, nutmeg, cinnamon and vanilla and stir. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan. 
3. Mix 2 tablespoons brown sugar with about 1 tablespoon water. Using a pastry brush paint the loaf with the mixture. (Will create a crispy top)
4. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.