Creamy White Bean and Butternut Squash Clam Chowder


http://passionforthekitchen.com/2010/12/04/creamy-white-bean-and-butternut-squash-clam-chowder/

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Published in: Uncategorized on December 4, 2010 at 7:20 pm  Leave a Comment  
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Green Bean Almondine Salad

Used the last of the Green Bean Almondine from Thanksgiving and added it to a big fresh green salad.PS you can add Blue Cheese crumbles too 🙂

My Thanksgiving Menu 2010

Acer grandidentatum fall leaves. 4th of July C...

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So after the “Mock” Thanksgiving dinner, now I have decided what to cook tomorrow! Whew! So I did go with the whole turkey instead of the split turkey breasts because I’m going to utilize the rest of the cooked turkey to make a fabulous Turkey Vegetable Rice Soup this weekend…( stay tuned for that recipe) So here’s the list! ….and always subject to change due to inspiration and experimentation that always seems to occur in my kitchen!

Fresh Cranberry and Blackberry Preserves ( yes there are still leftovers, and they were so divine with my lunch this week on the Turkey Goat Cheese and Cranberry Wrap..you’ve got to try it! )

Green Bean Almondine.. I Just love the way it sounds! So basic, but so yummy too! Just boil fresh clean  and cut green beans and then saute in pan with olive oil and sliced almonds! Season with salt and pepper. add a little dash of nutmeg too 🙂

Sweet Potato Casserole with a Praline & Marshmallow Crust an experiment in the works combing two ideas I have in mind…will share with you tomorrow!

Apple and Chicken Sausage Stuffing~ 2 fresh Granny Smith apples diced with browned mild Italian chicken sausage (minus the casings) blended with herb stuffing and fresh mushrooms…MMMMmmmmm! So yummy!

And so that leaves the bird….I’m thinking Brown Sugar and Honey Glazed Turkey…..with a little soy sauce to offset all the yummy sweetness 🙂

“To stuff or not to stuff the Turkey that is the question…what will you do?”

And for the finale…Cranberry Praline Crumble..I saw this recipe for a Nantucket Cranberry Pie on Food Press and was immediately inspired and thought how could I turn it to something we would all enjoy..Crumble it is!

And I’m also thinking I’ll make with Gracie some kid approved Pumpkin Oatmeal Chocolate Chip Cookies~ just add 3/4 cup of pumpkin puree to a chocolate chip cookie  mix , 1/2 cup rolled oats, 1 tsp pumpkin spice, 1 tsp vanilla, 1 tsp cinnamon…Sure to make any child smile!

Roasted Orange Spiced Butternut Squash with Raisins

Using an orange zester to zest an orange.

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I made this little side dish tonight while looking for something to go along with the chicken I thawed and pounded out into 3 servings ..I peeled and cubed a  large butternut squash..In the meantime, I put 1 cup of mixed raisins in a cup of warm water to soften them up. I had this large and ripe orange leftover from last weeks Crock Pot Orange Marmalade Sesame Chicken..So I couldn’t let it go to waste 🙂 And actually the kids benefited to because they got to enjoy Orange smile slices too.

Pre heat oven to 375~

On baking sheet lined with foil, place butternut squash on pan and drizzle with 2-3 tbsp olive oil. I had a large orange which I cut in half  and zested over the squash. I added sea salt, pepper, 1 tsp all spice, 1 tbsp cinnamon, 1 tbsp basil, 1 tsp ginger. I mixed in the raisins and all the spices together. Baked for about 25-35 min, giving it a good shake and stir half way 🙂 Once I plated them I drizzled them with Balsamic glaze to add a little pizazz.

After I placed the chicken into the baking dish I decided to incorporate the flavors from the butternut squash…So I juiced the orange over the chicken, cut the orange peel into little sections.. Seasoned chicken breasts with salt and pepper. Then added 1 tsp of dried mustard, 1tsp basil, and 1 tsp ginger. I placed to orange peels on each chicken breast and baked it at 375 with the squash for 20-25 mins.

These two ideas from the items I found on hand actually came out excellent! And the aromas while cooking were just so comforting. I love the smell of spices and oranges together. I often will add in small orange peels that I used and dried out to oil infusers and just fill my kitchen with this beautiful smell. (good to do after you’ve cooked seafood to FYI 🙂

Crock Pot Kale and White Bean Soup

Curly kale

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After yesterdays fabulous feast, I did save the Pork bone to use in todays soup! My husband reminded me that this soup is very popular in Portugal but that they typically out in a couple Linguica or Chorizco sausage links…But that would take away from all the healthiness I try to maintain ( next time honey!)..However I think the pork loin will definatley add some flavor to this soup!

1 bag of Kale ( sauteed in pan with olive oil,onion,  garlic and salt and pepper)

4 cloves of garlic diced

3 carrots peeled and diced

3 stalks of celery diced

4 cups fat free low sodium chicken broth

2 cups water

1 16 oz can white beans undrained

1 tbsp Italian Seasoning

1 can of Italian diced tomatoes un drained

1 tsp red pepper flakes

salt and pepper

2 bay leaf

After sauteeing the Kale and draining on paper towels, place in crock pot with all the other ingredients. (I’m adding in pork bone with the extra trimmings, which will fall off the bone later today when I take it out! ) If you want to add some flavor, add in brown chicken sausage you buy at your local butchers or gourmet market…Peel back the casings and crumble while adding to the pan with olive oil, browning slightly and then placing in the crock pot…

Cover and Set the crock pot on low and return in 6-8 hours to a tasty and healthy meal 🙂 Top with Parmesan cheese and a little shake of hot sauce

 

Fresh Cranberry and Blackberry Preserve Sauce

CDC cranberry1

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I love making fresh cranberries at the Holiday season..So good as a leftover too! Spread it on a wrap with turkey and goat cheese…:) Or pour over chicken breasts and cook in the oven.  it really doesn’t take much work at all!

1 bag of fresh cranberries..cook as directed on bag…

1 jar of blackberry preserves

After the cranberries are done popping on the stove top and you have added in the sugar ( i substitute Splenda or Stevia) , add the jar of blackberry preserves and really incorporate into the cranberries…Turn heat off and cover. Let cool completley before putting in fridge to chill.

I’m thinking of adding in a tsp of cayenne pepper and 1/2 cup of red wine during the boiling process of the cranberries…:)

Pan Roasted Brussel Sprouts

Brussels Sprouts

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Here’s an idea for a delicious and  healthy side dish for your Thanksgiving feast..I love these!

1 lb brussel sprouts ( par boiled for about 5-8 min, until bright green) halved

1/2 pound of pancetta diced

4-5 garlic cloves diced

1 shallot sliced thin

1 cup of pecans toasted in oven on baking  sheet at 400 degrees then chopped up.

salt and pepper

Add olive oil to pan on med high heat. Add in shallots and garlic, cook for about 3 min. Add in pancetta and cook until the oils start to release. Put brussel sprouts in pan and cook for about 10 min, scraping bottom of pan occasionally and stiring those brussels around! Add in pecans and reduce the heat…Season with salt and pepper.

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