Posts by tag: dinner

  • Butternut Squash and Apple Soup with Fried Sage and Halloumi

Butternut Squash and Apple Soup with Fried Sage and Halloumi

Posted on September 18, 2017
Category:

This post was originally published here on October 1, 2014. I’ve since updated the photographs and text to better showcase just how delicious this Fall favorite really is!

This delightfully orange soup doesn’t have a single drop of pumpkin in it. And that’s totally fine by me.

I know pumpkin-mania is in full swing right now. But I’ve always been a butternut squash kind of girl. It’s my favorite Fall/Winter vegetable. And I’d choose it any day over pumpkin, even preferring squash pie over pumpkin pie.

My preference for butternut squash goes way back. In fact, you might even say it’s deeply rooted and steeped in family tradition. As my grandfather’s favorite crop to grow on our farm (we even named his Cadillac the “butternut mobile” because he used to drive around with so much butternut squash in the back seats!), butternut squash was a staple in my house growing up. We hardly even gave pumpkin a passing glance.

So FYI – you can expect to see more recipes here using butternut squash than pumpkin. I hope you’re cool with that.

Butternut Squash and Apple Soup with Fried Sage and Halloumi | www.floatingkitchen.net

This Butternut Squash and Apple Soup with Fried Sage and Halloumi is one of those blissfully uncomplicated dishes that you’ll find yourself repeating over and over again. Just toss all the ingredients for the soup base into a big pot and let it rip. Easy peasy.

The apple provides an additional level of sweetness that pairs exceptionally well with the butternut squash. I just love adding apples to all kinds of dishes this time of year. Both butternut squash and apples can so easily transition between savory and sweet dishes. The possibilities are kind of endless.

I have a rule about puréed soups: they should never be naked. So I fried up some sage leaves (aren’t they the prettiest!?!?) and cubed Halloumi cheese to be used as toppings. Halloumi is a fabulous salty, mild cheese that can withstand the heat (it’s perfect for grilling, too!), and if you haven’t tried it yet, you should change that ASAP.

If you try out this recipe for Butternut Squash and Apple Soup with Fried Sage and Halloumi, let me know! And what other soups are you craving this time of year? I typically make at least one big pot of soup each week, and I’d love to hear about some of your favorites!

Cheers,

Liz

Recipe adapted from Foodess

Butternut Squash and Apple Soup with Fried Sage and Halloumi

Serves about 4

Butternut Squash and Apple Soup with Fried Sage and Halloumi

Ingredients

  • For the Soup
  • 2 tablespoons unsalted butter
  • 2 cups chopped yellow onion
  • 4 cups peeled and cubed butternut squash
  • 1 large apple, peeled, cored and chopped
  • 4 cups vegetable stock
  • 1 tablespoon chopped fresh sage leaves
  • 1/4 tsp. black pepper
  • 1/8 tsp. allspice
  • 1/3 cup heavy cream

  • For the Toppings
  • 3-4 tablespoons extra-virgin olive oil
  • 16-18 fresh sage leaves
  • 8 ounces Halloumi cheese, cut into 1-inch cubes
  • 1-2 tablespoons heavy cream

Instructions

  1. In a large heavy bottom pot, melt the butter over medium heat. Add the chopped onions and cook, stirring frequently, for about 5 minutes. Add the remaining ingredients except for the heavy cream. Bring the soup to a boil. Then turn down the heat to maintain a simmer. Simmer, covered, for about 30-35 minutes or until the butternut squash is very tender. Remove the pot from the heat and set it aside to cool briefly.
  2. Purée the soup using an immersion blender until it's smooth. You can also use a regular blender, making sure to work in batches and being cautious while transferring hot liquids. Return the puréed soup to it's original pot and re-warm it over low heat. Stir in the heavy cream. Taste and add salt and additional black pepper, if desired. Keep the soup warm while you make the toppings.
  3. In a skillet over medium-high heat, warm enough olive oil to coat the bottom of the skillet. It doesn’t have to be very deep. Once the oil is hot, add the sage leaves and fry them for about 20 seconds per side, just until they are starting to crisp slightly. Don't allow them to turn dark brown. Place the fried sage leaves on a paper towel-lined plate to drain. Now add the cubed Halloumi cheese to the hot oil, working in batches if necessary. Fry the cheese about 20-30 seconds per side, until golden brown. Place the fried Halloumi cheese on a paper towel-lined plate to drain.
  4. To serve, ladle the warm soup into bowls. Top with a few fried sage leaves, fried Halloumi cheese cubes and a drizzle of heavy cream.
  5. Once cooled, the soup can be stored in an airtight container in your refrigerator for 2-3 days.
https://www.floatingkitchen.net/squash-and-apple-soup-with-fried-sage-and-halloumi/

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  • Chipotle Zucchini and Corn Tacos

Chipotle Zucchini and Corn Tacos

Posted on September 7, 2017
Category:

Question: why is Taco Tuesday such a widespread event, but Taco Thursday isn’t?

Seriously. Why is this? As far as I can tell, both days should be equally acceptable days to consume tacos. They both start with the letter “T”, thus satisfying the important requirement that the food we’re eating must start with the same first letter of that of the day it’s being consumed. And HELLO, the more days that we get to enjoy tacos, the better. Right?!?!

Chipotle Zucchini and Corn Tacos | www.floatingkitchen.net

This all seems fairly straightforward to me. So as far as I’m concerned, today is Taco Thursday. And to celebrate, I’m sharing the recipe for these crazy easy Chipotle Zucchini and Corn Tacos.

It’s also 30 Minute Thursday, meaning that these babies can be made in just about 30 minutes. Which makes them ideal for a low stress weeknight dinner, even on the busiest of work/school nights.

Oh and did I mention that you only need one baking sheet and one bowl for this recipe? Yeah. That’s a pretty sweet bonus, if you ask me.

For more quick and easy recipes, check out the links below!

Chipotle Zucchini and Corn Tacos | www.floatingkitchen.net

The filling for these tacos is pretty simple (but definitely not short on flavor!). And I narrowed down the toppings to just a few of my favorite things, like avocado, crumbled goat cheese and cilantro. But feel free to get crazier with the toppings if you want. Or maybe add some black beans if you want a more “stick to your ribs” version of this recipe. Whatever you do, just make sure you get out there and celebrate Taco Thursday!

Cheers,

Liz

Chipotle Zucchini and Corn Tacos

Serves 4

Chipotle Zucchini and Corn Tacos

Ingredients

  • For the Filling
  • 2 medium zucchini, sliced into rounds
  • 2 1/2 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons adobo sauce (from a can of chipotle peppers in adobo sauce)
  • 1 tsp. salt, divided
  • 1/4 tsp. ground cumin
  • 2 ears fresh corn, husks and silks removed

  • For Serving
  • Corn tortillas, warmed or grilled
  • Diced avocado
  • Crumbled feta or goat cheese
  • Fresh cilantro
  • Lime wedges

Instructions

  1. Pre-heat your oven to 400 degrees. Line a rimmed baking sheet with parchment paper and set it aside.
  2. In a medium bowl, toss together the zucchini slices, 2 tablespoons of the olive oil, the adobo sauce, 1/2 tsp. of the salt and the cumin until the zucchini is well coated. Spread the zucchini slices out into a single layer on the parchment paper-lined baking sheet. Then transfer them to your pre-heated oven to roast for 15 minutes.
  3. Meanwhile, slice the kernels off the corn cobs and add them to the same bowl you used to toss the zucchini. Add the remaining 1/2 tablespoon of olive oil and 1/2 tsp. salt, tossing to combine. After the zucchini has roasted for 15 minutes, carefully remove the baking sheet from the oven and add the corn kernels, tossing to combine and flipping the zucchini over to the second side. Place the baking sheet back in your oven to roast for an additional 10 minutes. Then remove and cover to keep warm.
  4. To assemble the tacos, fill each tortilla with a spoonful of the roasted zucchini and corn. Then top with diced avocado, cheese, cilantro and a squeeze of fresh lime juice. Enjoy immediately.
https://www.floatingkitchen.net/chipotle-zucchini-and-corn-tacos/

Chicken and Spinach Pesto Quesadillas from Pumpkin ‘N Spice

One Pot Baked Ziti from The Recipe Rebel

One Pot Chicken, Broccoli and Rice Casserole from Kristine’s Kitchen

One Pot Italian Sausage Pasta from Savory Nothings

Peanut Chicken Stir Fry from Bake.Eat.Repeat.

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