Recipe of the Month: October

Fall is here (sort of), and so is the squash. Last year I attempted to make a butternut squash soup after being inspired by Justin Raiford, the chef at 34th Street Cafe, one of our favorite spots. This soup was one of the most delicious things I have ever put in my mouth. My attempt to imitate it: not so delicious.

So, this season, I found an actual recipe in order to make my butternut squash soup dream a reality. I modified a recipe that I found on the Food Network website from Gourmet magazine (found here).

Big plus for the cooking skeptics (ahem, Leah) - only 9 ingredients! Don't skip the nutmeg. Don't do it.

Butternut Squash Soup

Ingredients
1 medium butternut squash (about 2 1/4 pounds)
1 medium onion, chopped (about 1 cup)
2 cloves garlic, minced
3 tablespoons unsalted butter
3 cups chicken broth
1 sprig rosemary
1-2 cups water, as needed
Salt and pepper to taste
Fresh ground nutmeg (garnish)

Directions
Cut squash in half lengthwise, and scoop out the seeds. Arrange the halves cut side down in roasting pan. Bake squash in the oven for 40-45 minutes or until very tender. Set aside to cool. When the squash is completely cool, scoop the flesh from the skin. While the squash is baking, cook the onion and the garlic in the butter in a saucepan, over moderately low heat, for 5 minutes or until the onion is softened, Add the broth and rosemary sprig and simmer the mixture for 10 minutes, covered. Add the squash pulp to the sauce pan. Remove rosemary sprig. Transfer the mixture to a blender or food processor, in batches, and puree until smooth. Add enough water to achieve the desired consistency, and salt and pepper to taste. Return the soup to the sauce pan and cook over moderate heat until it is hot. Garnish with fresh grated nutmeg and serve warm!

New Blog Feature: Recipe of the Month

I highly recommend this recipe from Ellie Krieger, one of my favorite Food Network personalities. Her "schtick" is that she is a nutritionist that creates healthy, flavorful, and very easy meals. Her Three Bean and Beef Chili is one of my favorites.

I tried this recipe for Turkey Meatballs with Quick and Spicy Tomato Sauce and Whole Wheat Spaghetti a couple of weeks ago and it was perfect for a weeknight dinner. If spice is not your thing, cut the chipotles. Enjoy!

Ingredients
Sauce:
1 tablespoon olive oil
1 medium onion, chopped
4 cloves garlic, minced
3 tablespoons tomato paste
1 (28-ounce) can crushed fire-roasted tomatoes, liquid included
1 teaspoon finely minced canned chipotle en adobo and sauce, or more to taste
2 teaspoons chopped oregano leaves
1 sprig fresh rosemary
Salt
1/4 cup torn fresh basil leaves
Meatballs:
Cooking spray
1 pound ground turkey meat
1 slice fresh whole-wheat bread, crusts removed, pulsed into crumbs
1/4 cup grated Parmesan, plus more for serving
1/2 cup finely grated carrot
1/2 cup finely chopped onion
2 large cloves garlic, minced
2 tablespoons minced fresh parsley leaves, plus more for garnish
2 teaspoons minced fresh thyme leaves
1 egg, lightly beaten
1/2 teaspoon salt
Freshly ground black pepper
1 box (16 ounces) whole-wheat spaghetti
Directions
Fill a large stockpot with water and bring to a boil for pasta.

Make Sauce:
In a 4-quart saucepan heat the oil over medium heat. Saute the onions until translucent, about 3 minutes, then add the garlic and cook for 1 minute more. Add tomato paste, tomatoes, chipotles, oregano, rosemary, and salt. Bring all the ingredients to a low boil, reduce heat and cook for approximately 15 minutes, until liquid has evaporated slightly. Season with salt and pepper, to taste. While sauce is cooking, make meatballs.

Meatballs:
Preheat the broiler. Spray a baking sheet with cooking spray. Combine the turkey with all other ingredients in a large work bowl. Form into 2 1/2 -inch balls and place on a baking sheet. Broil for 10 minutes, or until browned and almost entirely cooked through.

Meanwhile, remove rosemary sprig from sauce and add fresh basil. Add the meatballs to the sauce, cover, and cook additional 10 minutes, or until sauce has slightly thickened and meatballs have absorbed some of the sauce. While the meatballs are cooking, cook the whole-wheat spaghetti according to package directions.

Drain the pasta and return it to the pot. Add the sauce and meatballs, toss and heat through over medium heat. Divide evenly among 4 pasta bowls and garnish with parsley and 1 tablespoon grated Parmesan.


Yield: 6 servings (1 serving equals about 1 1/3 cups pasta and sauce, plus 2 meatballs