Butternut Squash & Kale Soup

Autumn = squash season. I love eating butternut squash soup for lunch or dinner. Incredibly satisfying, comforting, hearty, and healthy. All the right ingredients that are guaranteed to make you feel good.

Ingredients:
* 1 large butternut squash
* 3 small onions or 1.5 large onions (yellow or white)
* 1 lb. kale
* 1-2 tablespoons of olive oil
* 1 twig of ginger
* 4 cups of chicken stock (homemade or store bought)
* Salt and pepper to taste

Simple ingredients that make a hearty and tasty soup.

Directions:
* Basically, you peel, chop, boil, blend, and voila!

Peel the squash (with peeler).

Chop the onions. You don't have to worry about the size of the pieces because you blend everything together.

Pour olive oil into the pot, and sautee the onions until clear. Add a couple pinches of salt.

Peel the ginger and chop into smaller pieces.

Put the ginger in with the onion and mix around.

Cut the squash into big chunks. Love the bright orange color. Kind of like the signature Hermes orange.

Pour chicken broth into the pot with the ginger and onions. We like to have homemade chicken stock frozen at all times. We tend to do this on weekends when making a dish with shredded chicken. Last week, we made kale chicken zucchini enchiladas. TO DIE FOR. And this chicken stock was from that chicken.

Add the squash into the broth and let it sit all together until it boils.

Wash the kale and remove the leaves from the stems (discard the stems).

Boiling pot of gold.

Add the large pile of kale to the soup. It looks like a lot -- it is a lot -- but it so so good for you that the more the better!

Yummmmm

And then, put the mixture into a blender (vitamix), blend until it is all pureed together, and SERVE!

ORANGE GREEN GOODNESS!

This soup is great as is, or with some crumbled goat cheese. Serve as a main with salad (and a hunk of bread and cheese), or as a starter to a meal. Anyway, you can’t go wrong! Have a great weekend!

Lemon Ginger Tea

Ginger is known for its magical characteristics that make it a natural remedy for many ailments. It is well known as a remedy for travel sickness, nausea and indigestion (I chewed on ginger chews daily while pregnant to help curb my morning sickness). It is a warming remedy, ideal for boosting the circulation and lowering high blood pressure. Ginger is anti-viral and makes a warming cold and flu remedy.  Due to the spicy flavor and warming qualities of ginger, making a lemon ginger tea is perfect for a cold. Both lemons and ginger are high in vitamin C and together, they temporarily relieve sinus pressure, a burning sore throat, and can temper coughing.

I happen to LOVE ginger. The spicy and dense flavor tastes good in sweet or savory foods!

Lemon ginger tea is super easy to make. It is like eating a head of kale; it just feels healthy and good.  There is also something calming and healing about the act of making a hot drink, too. It is like sitting next to a blazing fire with a good book.

What did the lemon say to the lime? Sour you doing?

Ingredients to make a BIG POT of tea to drink A LOT of for SEVERAL DAYS:

* juice from 3 lemons
* 1/2 cup of honey (more if you want sweeter, less if you want more tart)
* A pot full of water
* 1 peeled and sliced ginger root
Directions:
* Place the peeled and sliced ginger into a pot of water

CHOP CHOP CHOP

* Add lemon juice and honey
* Boil all together for 30 minutes to an hour

Murky tea. You don't drink or eat the ginger.

* DRINK. I store the tea in the fridge and every time I need more, I simply refill my cup, microwave it and have fresh tea!

Taiwanese Noodles with Meat Sauce

For Gluten free version - substitute the regular soy sauce with gluten-free soy sauce and substitute the dark soy sauce with gluten free oyster sauce (Lee Kum Kee Panda Brand)

Ingredients:

1 pound noodles or rice of your choice1/2 cup chicken broth2 tablespoons dark soy sauce (or oyster sauce)2 teaspoon light (regular) soy sauce1 teaspoon Chinese black vinegar (or young balsamic vinegar)1/2 teaspoon Chinese five-spice powder1 tablespoon brown sugar2 teaspoons cooking oil1/2 onion, chopped1 pound ground pork (or ground beef/chicken/turkey)2 cloves garlic, finely mincedOne 8-ounce can bamboo shoots, drained and diced4 ounces fresh shiitake mushrooms, diced1 stalk green onion, chopped

Directions:

1. Cook the noodles or rice according to package instructions. Drain.
2. In a small bowl, combine the chicken broth, dark soy sauce, regular soy sauce, vinegar, five spice powder and brown sugar. Set aside.
3. Heat a wok over medium-high heat. When hot, swirl in the cooking oil. Add in the onion and cook for 1 minute. Stir in the ground meat and cook for 2 minutes. Push aside the onion and ground beef to one side of the wok to create a small spot to fry the garlic. Add in the garlic and stir fry for a few seconds or until you begin smelling the garlic. Add in the bamboo shoots and mushrooms. Toss everything in the wok together.
4. Pour in the broth/soy sauce mixture and bring to a simmer. Cook for 2 minutes. Stir in the green onions. Serve the ground beef mixture over the noodles or rice.

Pumpkin Pie Bites

I’ve been in a mini-mood lately when it comes to baking and these bite-sized pies met my big craving.
They are really, really easy. Let me show ya.

Of course, it didn’t hurt that I used ready to roll refrigerated pie crust. It comes two to a box and if you roll each round pie crust a little bit thinner with a rolling pin, you can get 24 mini pumpkin-shaped pie crusts out of them. Make sure you use all the dough scraps and re-roll to maximize quantities.

Then, stuff each one in a mini muffin baking pan. This one holds 24.

Press the dough down, in and around the edge of each muffin cup. Make sure the stem for the pumpkin stays sticking out. You’ll notice I alternated cups above. I did this mainly to make sure the pie crusts didn’t touch each other. So I ended up baking these in two batches.

Fill each pie crust with pumpkin filling all the way to the top.

When they come out of the oven, they’ll be puffed up like this. Too bad they didn’t stay that way. That would be pretty darn cute.

But no, after they cool for a few, they’ll fall and be flush with the pie crust.
See… easy mini pumpkin pie bites. These would be really cute at Thanksgiving.

You can even drizzle them with melted chocolate to jazz them up a bit. Just melt some chocolate in a heat-proof bowl in the microwave on medium. Heat in 30 second intervals, stirring in between. You can also add a little bit of vegetable oil to make the chocolate more fluid. Then, transfer the chocolate to a re-sealable plastic bag and cut the corner off and drizzle away.
But wait… you say you don’t want to wait until Thanksgiving.
I don’t blame you.
So… pipe some chocolate faces on and make them in October.

Cute!
And I’ll say it again… easy!
Pumpkin Pie Bites
2 refrigerated ready-to roll pie crusts
8 oz. cream cheese, room temperature
1/2 cup sugar
1 cup canned pumpkin
3 eggs
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
Pumpkin-shaped cookie cutter
Optional
1/2 cup chocolate morsels
vegetable oil
re-sealable plastic bags
Preheat oven to 350 degrees.
Use cookie cutter to cut 12 pumpkin shapes from each pie crust. You will need to roll the dough thinner than it comes out of the box.
Press dough shapes into a 24 cup mini muffin tray. (Make 12 at a time, alternating cups to make sure pie crusts don’t overlap each other.)
Apply egg whites from one egg to the top edges of each pie.
Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined.
Spoon mixture into each pumpkin-shaped pie crust.
Bake for 12-15 minutes.
Remove pies to cool and repeat with second pie crust. Place the muffin tray in the freezer to cool it quickly for re-use.
Makes 24 pies. Keep refrigerated.
To decorate, melt chocolate in a heat-proof bowl in the microwave on medium. Heat in 30 second intervals, stirring in between until melted. Add a little vegetable oil to make the chocolate more fluid. Transfer to a re-sealable plastic bag and cut the corner off. Drizzle or draw faces on pies.
Note: The cutter I used was 3 3/4 inches wide, but if you don’t have one, don’t worry. Just use a round cutter around that size or slightly smaller to cut circle shapes out of the dough. Then make stems with the scraps. Press each stem over the edge and down the side of the dough before filling.
Pumpkin pie spice is a mixture of cinnamon, ginger, nutmeg and allspice.
Enjoy!

Municipal Bar + Dining Company - Bacon Mac & Cheese

We are all for recreating recipes from great restaurants, so when one willingly gives up their secret recipe, we are all ears.

Municipal Bar + Dining Company
A multi-purpose sauce that will add a little zing to your traditional tailgating fare.
 



Opening next month in River North, Municipal Bar + Dining Company will be an upscale sports bar that pays homage to our incredible city. The name comes from the Y-shaped municipal device that represents the three branches of the Chicago River. You've probably seen it stamped on public buildings, bridges, and city vehicles. Oh, and former NFL player and Chicago native Simeon Rice is an investor!

Back to game day food! "This recipe of our bacon-mac-and-cheese sauce is perfect for tailgating," says Executive Chef Jeffery Arasi. "Not only can you make it on top of a grill in a parking lot, you can also put it on all your tailgating foods, such as burgers, nachos, hot dogs, and chili — pretty much anything you want to put cheese and bacon on. This is the sauce for our mac and cheese, so you can put it on pasta also."

Bacon Cheese Sauce Ingredients
8 cups bacon, small dice
4 cups onions, small dice
2 cups garlic, minced
1/3 pound butter
1 ½ cups bacon fat
2 cups flour
1 gallon milk
4 cups cheddar cheese, grated
6 cups American cheese, julienne
salt and pepper to taste

Directions:
Render all bacon in a sauce pot. Once golden brown and crispy, strain and reserve bacon. Add bacon fat and butter, then sweat the onions and garlic. Gradually add flour and cook for ten minutes while constantly stirring. Add milk, whisk in cheese, and complete with the addition of bacon.

Chinese Braised Tofu with Ground Pork

Chinese Braised Tofu with Ground Pork Recipe

Servings: Serve 4 Prep Time:15 minutes Cook Time:15 minutes

You can use either ground pork, beef, turkey or chicken. For a little more Chinese flavor, when you are seasoning the tofu with salt and pepper, sprinkle a little bit of Chinese Five Spice Powder on both sides (you'll use a total of about 1/4 teaspoon - a little goes a long ways!)
I'm a big fan of green onion as a topping to give the dish a little bite - however if your family isn't, you can leave it out. Another option is to add the green onion in the wok at the same time as the garlic and ginger. This way, the green onion gets stir fried and softens.
Serve this with rice.

Ingredients:

1 block firm or extra firm tofusalt and freshly ground black pepper1 tablespoon cooking oil1 pound ground pork, beef, turkey or chicken1 clove garlic, very finely minced1 teaspoon grated fresh ginger1 cup chicken broth2 tablespoons oyster sauce1 tablespoon soy sauce1/4 cup cool water1 teaspoon cornstarch1/2 stalk green onion, chopped

Directions:

1. Drain the tofu and place on towels or paper towels. To get rid excess water in the tofu, place another towel on top of the tofu, then place something flat and heavy (like a cutting board or a cast iron frying pan) on top. You can weigh the cutting board down by putting a couple of cans of soup on top. Let sit for 10 minutes. Cut the tofu into several slices 3/4" thick. Season on both sides with salt, pepper.
2. Heat a wok or large saute pan over medium-high heat. When hot, swirl in the cooking oil. Very carefully and slowely slide in the tofu slices in one layer. Fry for 1 minutes, then flip to fry the other side for 1 minute until both sides are browned. Remove the seared tofu to a clean plate.
3. To the same wok, add in the ground meat. Saute until browned, about 2 minutes. Add in the garlic and the ginger and stir fry for 30 seconds.
4. Add in the chicken broth, oyster sauce and soy sauce. In a small bowl, whisk together the water and the cornstarch. In the wok, stir in the water and cornstarch mixture and bring everything to a simmer. Add the cooked tofu back in the pot. Lower the heat to medium-low. Let simmer for 5 minutes, until thickened. Mix in green onion. Serve with rice.

I must be feeling a little homesick lately, I’ve been making Chinese homestyle dishes that my Mom would cook. Tofu has always been a regular staple at our house, Mom would serve it about once a week. Tofu USED to be inexpensive years ago – but that was before it was being marketed to the American market. Tofu companies never had to “market” to the Asian crowd – we have always loved it!


At some Chinese markets (and all of Asia), you can buy freshly made tofu – large blocks would be submerged in water, and you scooped out what you wanted.


Did you know that not all tofu tastes the same? There are big differences in taste and texture (I know some of you are saying, “what, not all tofu is BLAND!?”) My favorite brand  that is easily found in most regular grocery stores is Nasoya.


For this recipe, make sure you buy Firm or Extra Firm Tofu. Anything softer will fall apart in the dish.

Put Winter Squash on the Menu

Put winter squash on the menu.

An excellent source of vitamin A, fiber, and beta carotene (among other things), winter squash is a fabulous fall ingredient. If you’ve never cooked with it before, we’ve got three good reasons to start now.

Pasta with Roasted Butternut Squash and Sage. Shaped like a bell and not very stringy, butternut squash lasts for months so you’ll have plenty of time to whip up this restaurant-quality pasta dish.

Spaghetti Squash Tacos. Spaghetti squash is an interesting variety that appears solid when cut raw but separates into individual strands, like spaghetti, when cooked. How fun is that? Look for yellow ones at the grocery or farm stand; they’re riper than the ivory ones.

Acorn squash. It would take a giant squirrel to stash one of these in its cheeks. But you can cut it in half and serve it as a tasty side dish using this easy recipe I got from my mom.

Baked Acorn Squash
As I started to write out this ‘recipe,’ I realized how very unscientific it is because how much you use of each ingredient will depend on how many you’re serving and how much butter and brown sugar you feel comfortable adding. So I’m just telling you what I do to use as a guide; adjust it to fit your family’s tastes.

Acorn squash (2 servings per squash)
2 Tbsp. butter
4 Tbsp. brown sugar

Preheat your oven to 375°. Pour just enough water in the bottom of a baking pan to cover it.  Cut squash in half length-wise and scoop out the seeds (you can rinse and roast them later like pumpkin seeds, if you want). Place cut side down in the pan and bake for 30 minutes. Remove the pan from the oven and carefully flip squash over (you don’t want to splash yourself with scalding hot water). Put 1 Tbsp. of butter and 2 Tbsp. brown sugar in the middle of each half and return to the oven for another 30 minutes or until cooked through (a fork should easily penetrate the flesh). Serve and eat right out of the acorn.