Thursday, October 1, 2009

Fall Nesting

Those who know me know that as soon as the weather starts to cool down, I begin searching for ways to warm up my apartment (and myself too)! So, as soon as fall really started to settle into DC, my urge for warm and comfy food kicked in.

Here are my first 2 recipes of the fall:

Butternut Squash Soup (adapted from a Weight Watchers recipe)

4 cups vegetable broth
12 oz. butternut squash, cubed into 1 - 2 in. pieces
1/2 small apple, peeled and cubed
1/2 vidalia onion, chopped into 1 - 2 in. pieces
black pepper

In a large stock pot, combine broth, squash, onion and apple; cover pot and bring to a boil over high heat. Uncover pot and reduce heat to low; gently simmer until squash is very tender, about 10 to 15 minutes.

Puree soup in the pot with an immersion blender and season to taste. If you don't have an immersion blender, let soup cool for 5 to 10 minutes and then puree in a blender. Be careful not to splash hot liquid on yourself!

This recipe yields about 12 1/2 cup servings. It's a delicious fall soup that's extremely filling, creamy, and low calorie and fat-free!

Hearty Veggie Chili (inspired by a Hungry Girl recipe)

2.5 c canned tomato sauce (I use salt-free)
1 can diced tomatoes (agian, I use salt-free)
1 small can diced green chilis
1/3 c canned black beans, rinsed and drained
1/3 c canned pinto beans, rinsed and drained
1/2 c canned corn, rinsed and drained
1 large bell pepper, chopped
3/4 c onion, chopped
1/2 c carrots, chopped
3/4 c portabello mushrooms, chopped
3/4 tablespoon chili powder
1 teaspoon crushed garlic
optional: hot sauce

Place tomato sauce, tomatoes, chilis, and chili powder in a large pot and stir over low heat. Once the mixture is heated, stir in garlic and cook for about 5 minutes.

Add carrots and continue to cook over low heat. Meanwhile, in a pan, cook onions, peppers, mushroom in 1/2c water over medium heat. Drain excess water and add veggies to the pot.

Add beans and corn and mix well.

Cook over low heat for about 2 hours, stirring every 15 to 20 minutes. Chili is done when carrots are no longer crunchy.

Serving ideas: I had my chili over 1/2c brown rice and topped with a sprinkle of cheese. It is great on it's own, with tortilla chips, or even pasta!

AND, coming soon - a peek into my weekly grocery store list, and which stores have the lowest prices (inspired by a conversation with a friend over lunch today)!


1 comment:

  1. I'm going to try your chili Sarah. Then you can try mine. You have to come visit Las Vegas though. GOT IT?!