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Kabocha curry soup

  • 2 tbsp Thai red curry paste
  • ½ small kabocha squash (1 pound)—peeled, seeded and cut into 1 ½-inch pieces (4 cups)
  • 1 cup coconut milk
  • 1 tbsp fish sauce
  • 3 tbsp fresh lime juice
  • ½ cup mixed chopped herbs, such as cilantro and basil

In a large saucepan, heat oil. Add the curry paste and squash and cook over high heat, stirring, until lightly caramelized, 3 minutes. Add the coconut milk, fish sauce and 4 cups of water and bring to a boil. Cover and simmer until the squash is tender, about 15 minutes. Stir in lime juice and herbs and season with salt and pepper.

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Butternut Squash Chili

INGREDIENTS
  • 1 medium onion, chopped
  • 2 red bell peppers, chopped
  • 1 small butternut squash (1½ pounds or less), peeled and chopped
  • 4 garlic cloves, minced
  • 2 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • ½ tbsp chopped chipotle pepper in adobo -OR- 1 tsp smoked paprika + ½ tsp cayenne powder (or spicy powder of any kind)
  • 1 bay leaf
  • ¼ tsp ground cinnamon
  • 14-ounce can diced tomatoes, including the liquid
  • 2 cans black beans, rinsed and drained
  • 2 cups chicken broth
  • cilantro (optional, for garnish)
INSTRUCTIONS
  1. In a 4 to 6 quart stockpot, sautée the chopped vegetables (onion, bell pepper, butternut squash, garlic) in one to two tablespoons of olive oil on medium-high heat. You’ll need to stir the ingredients every few minutes so they can cook evenly.
  2. Once the onions start turning translucent, turn the heat down to medium-low. Add all of the spices and canned ingredients, and stir. Cover and simmer for about one hour, stirring occasionally.
  3. When your chili is done, the butternut squash should be tender and the liquid should have reduced a bit.
  4. Serve with tortilla chips, diced avocado, and/or cilantro would be nice as well.
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Lean Lasagna Sauce

  • 3 cups whole mushrooms, mix of cremini and button, washed and sliced thin
  • ½ onion, sliced thin
  • 3 garlic cloves, minced
  • 1 tbsp. tomato paste
  • Red pepper flakes
  • Italian dried herbs
  • Black pepper
  • ½ lb. ground beef
  • ¼ c. red wine
  • Tomato sauce
  • 8 oz. cottage cheese, pureed smooth
  1. Sautee onions over medium high heat, add a pinch of salt to sweat
  2. Add mushrooms and sautee until browned
  3. Add dried herbs and pepper flakes to taste
  4. Add garlic and tomato paste, sautee until fragrant
  5. Add ground beef and black pepper, break up and sautee until brown
  6. Deglaze with red wine
  7. Add tomato sauce, simmer covered on low 5-10 minutes
  8. Spoon pureed cottage cheese on top and simmer another minute until warm

Serve on top of spaghetti squash or pasta

WW 7 points

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Frog Leg

  • 4 parts Rye
  • 1 part  Cynar
  • ¾-1 part Aperol
  • 1 part dry vermouth
  • Stir and serve up
  • Float 3 to 4 dashes of Scrappy’s lime bitters on top of the drink
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Satin Doll

  • 2 oz Bulleit Rye Whiskey
  • ½ oz Aperol
  • ½ oz fresh lemon juice
  • ½ oz grenadine
  • 6-8  mint leaves
  • 3 drops of Peychaud’s Bitters for garnish
  • 1 mint sprig for garnish
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Buckwheat Crepe

  • 1 cup (250 ml) whole milk
  • ½ tablespoon sugar
  • 1/8 teaspoon sea salt
  • 1.5 tablespoons (40 gr) butter, salted or unsalted, melted
  • ¼ cup (35 gr) buckwheat flour
  • 3/8 cup (53 gr) all-purpose flour 
  • 1.5 large eggs

In a blender, or with a whisk, mix together all the ingredients until smooth. Cover and chill overnight.

To fry the crêpes, remove the batter from the refrigerator about an hour before frying. Stir it briskly; it should be the consistency of heavy cream. (If not, you can add a tablespoon of milk.)

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Wild Rice and Mushroom Soup

Wild Rice

  • 4 c. water
  • 1 tsp. dried thyme
  • 1 bay leaf
  • 1 garlic clove, peeled
  • ¾ tsp. salt
  • ¼ tsp. baking soda
  • 1 c. (black) wild rice, rinsed
  1. Add thyme, bay leaf and garlic clove to a tea bag. Place into medium saucepan along with water, salt and baking soda. Bring to boil over high heat.
  2. Add rice and return to boil. Cover saucepan, turn heat to low and simmer until rice is tender, 35 to 50 minutes.
  3. Strain rice through fine-mesh strainer set in 4-cup liquid measuring cup; discard herb bag.
  4. Add enough water to reserved cooking liquid to measure 3 cups.

Mushroom Soup

  • 4 tablespoons unsalted butter
  • 1 lb cremini or white mushrooms, trimmed and sliced ¼ inch thick
  • 1 onion, chopped fine
  • 3 garlic cloves, minced
  • 1 tsp tomato paste
  • 2/3 c. dry sherry or dry white wine
  • 4 c. mushroom broth (or chicken broth)
  • 1 tbsp. soy sauce or Maggi
  • 1/4 c. cornstarch
  • 1/2 c. heavy cream
  1. Melt butter in heavy soup pot over high heat. Add  mushrooms, onion, minced garlic, tomato paste, ¾ tsp salt, and 1 tsp pepper. Cook, stirring occasionally, until vegetables are browned and dark fond develops on bottom of pot, 15 minutes.
  2. Add sherry, scraping up any browned bits, and cook until reduced and pot is almost dry, about 2 minutes.
  3. Add reserved rice cooking liquid (3 cups), broth (4 cups), and soy sauce and bring to boil. Reduce heat to low and simmer, covered, until onion and mushrooms are tender, about 20 minutes.
  4. Whisk cornstarch and  ¼ cup water in small bowl. Stir cornstarch slurry into soup, return to simmer, and cook until thickened, about 2 minutes.
  5. Remove pot from heat and stir in cooked rice and heavy cream. Cover and let stand for 20 minutes. Season with salt and pepper to taste, and serve.
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Strawberry balsamic ice cream

From Bi-rite Creamery

For the strawberry:

  • 3 cups strawberries, hulled and halved or quartered
  • 2 ½ tbsp sugar
  • 2 tsp balsamic vinegar

Combine the berries with the sugar and balsamic in a large skillet. Put the pan over medium heat and cook, stirring frequently, until the strawberries are soft and the liquid they release has reduced somewhat, 6 to 8 minutes.

Cool and refrigerate until cold.

For the ice cream:

  • 1.5c half and half or milk
  • 1.5c heavy cream
  • ¾-1c sugar, depending on how ripe and sweet berries are
  • 2 tsp balsamic vinegar
  • pinch of salt
  1. Warm milk, sugar, cream, salt. Cover, remove from heat, chill in fridge.
  2. Before churning ice cream, whisk the strawberry purée and the remaining 2 tsp balsamic into the chilled milk base.
  3. Churn ice cream.