Cook: Fancy BLT's with Roast Tomato Basil Soup and Kale Date Almond Salad

Last night's dinner was delicious! We enjoyed fancy BLT's made with Trader Joe's Sprouted Sourdough bread, Maple bacon (from Costco), Cheddar, Avocado, Romaine Lettuce and Tomato with a small smear of Mayonnaise.  As a busy mom of two boys, I made the salad and soup ahead of time during my toddler's nap. Here are the recipes for Tomato Soup and the Kale Salad. We enjoyed these Chocolate Cupcakes for dessert :)

Cook: Exotic Butternut Squash and Sweet Potato Soup!

I make butternut squash soup pretty often because it is nutritious and easy! I make it differently every time depending on what spices I feel like adding that night.  Sometimes I add Sweet potato which sweetens things up just a tad.  This is my latest version.   I usually don't use measuring spoons but just add the spices to taste so use the measurements as a guide, but feel free to modify and get creative! It is extremely healthy as there is very little fat and no dairy/cream!

If you use the quantities below, it makes a big pot (I'm guessing 8 servings)

Ingredients:
1 large sweet onion
1 lb sweet potato (or 1 large one) - peeled and cubed
2.5 lbs butternut squash - peeled and cubed (I used 3 12 oz bags of Trader Joe's pre- peeled and cubed butternut squash)
2 T butter
4 cups -6 cups chicken broth (feel free to substitute vegetarian broth)
2 teaspoons ground coriander
1 teaspoon ground ginger
1 teaspoon cumin (gives it a subtle curry kick! add more or less based on your preference)
splash of white wine (ok, more like 1/4 cup) I used asti since i had some leftover

Directions:

1. Melt butter in large stockpot over medium heat. Add onions and saute until soft and translucent.
2. Add Sweet Potato and Butternut Squash, stir to coat evenly and cook for a few minutes 
3. Add Chicken Stock to cover squash (see photo above)
4. Add spices that you desire (other options include cinnamon & nutmeg) 
5. Bring to a boil. Reduce heat to low and simmer until squash is tender (about 30 min)
6. Puree soup using hand blender 
7. Add salt and pepper to taste

Cook: 17 Bean and Barley Soup with Sausage

This is one of our favorite soups. It is hearty and can be enjoyed as a meal.

Ingredients:

• 16 oz (1lb) bag of 17 bean & barley mix (I use Trader Joe's but you can probably substitute any mixed dried bean mix)
• 2 -32 oz Chicken Broth
• 1 cup onion, chopped
• 1 cup celery, chopped
• 1 cup carrot, choped
• 1 cup bell pepper chopped
• 1 tsp dried basil
• 1 clove garlic crushed
• 2 Tablespoon olive oil
• 2-3 bay leaves
• 1 can TJ canned tomatoes (I usually use whole tomatoes, and then chop them in the pot so they are big chunks, but this time I used crushed tomatoes)
• salt and pepper to taste
• 1/2 tsp italian seasoning (I use oregano)
• Andouille chicken sausage

Directions:

1. De-gas the beans. You can either do this by soaking the beans overnightin a large pot of water, then rinse and drain. Or, to quick soak them - in a large saucepan, cover dried beans with triple their volume of cold water. Bring water to a boil, then lower heat and cook uncovered beans over moderate heat for 2 minutes. Remove pan from heat and soak beans for one hour.
2. Pour 4 cups of chicken broth into pot with the beans.
3. In a separate pan, cook onion, celery, carrot, pepper, basil and garlic in olive oil until soft.
4. Combine this mixture with remaining ingredients into the bean pot and add more broth if necessary.
5. Simmer covered for about 1 hour to desired tenderness. Be sure to occasionally check liquid level and add more broth if necessary.
6. In the meantime, slice sausage into 1/4 in thick slices on a diagonal, then pan fry.
7. When beans are done, add sausage to soup and simmer another 10 min.
8. Salt and pepper to desired taste

Makes about 8 hearty servings.