Winter Dinner

Tonight I am having some truly lovely people over for dinner, my parents. Since Old man winter is clearly moving in for a season, I wanted to make a true winter meal. The kind of winter meal that warms your body and your heart and takes the chill out of the air. So what better sort of winter meal than soup? There is none. Also, I wanted to use some produce that is in season. So tonight's menu features: Butternut Squash soup with cream and Ginger, Apple Sausage stuffed Acorn Squash, and Salad with Persian Lime- Fig Dressing. The Butternut Squash soup is smooth and thick, creamy with a little kick. The velvet texture is amazing. The stuffed acorn squash is truthfully amazingly savory. The sweet apples pair extremely well with the spice and salt of the sausage.
I love having a warm cup of tea while I get ready to start cooking. I love getting my creative juices flowing and cooking allows me to do so. Before I started in my sanctuary, I made myself my most favorite cup of tea: GenMaicha! So scrumptious. A green tea that is native to Japan. It has flecks of popcorn in it and barley. The popcorn flecks add this delightful buttery taste to the tea, it's divine, but very Japanese. I haven't ever met someone who likes it like I do. I buy mine down at The Tea Market, by UMKC if anyone is interested in buying some tea this winter season.

Ok enough about that, here are the recipes for tonight's dinner.



Stuffed Acorn Squash:

3 Medium acorn squash. 1 Tbs. coriander 1 Tbs turmeric 2 tsp salt and 1 tsp pepper 1 lb of pork sausage 1 Apple 3 small onions or 1 medium yellow onion 3 slices of whole wheat bread 1 Tbs of plain Greek yogurt 1Tbs basil 1 Tbs thyme 1 Tbs garlic powder

Cut 3 medium acorn squash in half lengthwise and scrape out the seeds. Season squash halves with 1 Tbs. coriander, 1 Tbs tumeric, 2 tsp salt and 1 tsp pepper. Then place cut side down on a baking sheet. Bake squash for an 1 hour and 15 minutes. While squash is baking gather the rest of the ingredients. Brown 1 lb of pork sausage in hot skillet. Chop 1 apple into cubes ( a sweeter apple is better: Gala or Fuji). Dice 3 small onions or 1 medium yellow onion. Chop 3 slices of whole wheat bread into cubes. Once the pork is brown add the onion and apple. Saute about 5 minutes, until they are soft. Take off the heat and add the bread cubes, 1 Tbs of plain Greek yogurt, 1Tbs basil, 1 Tbs thyme and 1 Tbs garlic powder. Mix all ingredients together and stuff into each squash half. Bake for another 20 minutes.










Butternut Squash Soup:
1 Butternut squash 1 tsp Paprika 1 Tbs Coriander 1 tsp Cinnamon Chicken Stock 1Tbs fresh grated ginger Olive Oil 2 Tbs of Turmeric 1Tbs of curry powder 1/2 Tbs red pepper flakes 1 cup of Heavy Whipping Cream

Cut 1 large butternut squash in half lengthwise. Scoop out the seeds. Season each squash half with 1 tsp Paprika, 1 Tbs Coriander,1tsp Cinnamon and 1 tsp salt. Place cut side down on a baking sheet and bake for1 hour at 350 degrees. Take squash out and scoop out flesh into a big mixing bowl. Add 2 cups of chicken stock to the squash. Grate 1 Tbs of fresh ginger into the squash mixture. With a stick blender,blend the ingredients until smooth. Heat a deep pot over medium-high heat and add 2 Tbs of olive oil. (I use Harissa olive oil from Heavenly Oils-it's an olive oil that is infused with hot peppers). To the oil add 2 Tbs of Turmeric,1Tbs of curry powder and 1/2 Tbs red pepper flakes. Stir oil mixture continuously for1 minute,to let all the flavors come out of the seasoning. Add in the squash mixture, stir to incorporate. Add1 1/2 more cup of chicken stock. Stir in 3 Tbs of honey. Once incorporated, add 1 cup of heavy whipping cream. Heat to a boil and once boiling, turn down heat and simmer for 10 minutes on low. Remove from heat and let stand for5 minutes. Enjoy!

Salad:
Chop 1 pear Chop 4 pickled beet slices Chop 5 cherry tomatoes Chop Romain lettuce and top with the pear,beets and tomatoes. Sprinkled Parmesan cheese over the top of the salad and top with dressing. My dressing is Persian Lime olive oil mixed with Fig balsamic vinegar.


Until tomorrow....Binecuvântările pe toate eforturile gustoase.
"Blessings on all your tasty endeavors."