I’ve got a cozy line up this week with a Halloween kitchen craft to boot. Enjoy!
GENIUS BUTTERNUT SQUASH SOUP
The easiest ever butternut squash soup, since there’s no need to peel or chop the squash. You just roast it whole, scooping out the tender insides once cooked. You can even do the roasting in advance and finish things off the next day. Want dessert? This Italian Apple Cake is a winner and leftovers are fair game for breakfast the next day.
SLOW COOKER POT ROAST WITH VEGETABLES
To me, pot roast is the very definition of comfort cooking. It’s hearty and soul satisfying. The slow cooker does a terrific job with pot roast, but you can also roast it in the oven (instructions for that are in the recipe headnote).
THAI SALMON CURRY WITH VEGETABLES
Thai curry paste has become a “must have” pantry staple for me that makes quick work of super flavorful dishes like this one. When combined with coconut milk, it makes a tasty brew for the salmon and vegetables. Just add steamed rice.
UMAMI CHICKEN
This is simple cooking using pantry basics that requires very little work for the cook. You can pair it with anything you’d like: any grain, salad or vegetable — fresh, frozen, canned or otherwise. The extra sauce in the bottom of the pan can be used to flavor the sides you choose.
LEMON TAHINI DRESSING WITH VEGETABLES
Pile a sheet pan with all your favorite root vegetables, roast until tender, and serve with a tangy tahini dressing. Add a cup or two of chickpeas to make things a little more filling.
SLOW COOKER PUMPKIN BREAD
Making pumpkin bread in the slow cooker results in a particularly tender loaf and means you can dash out to do errands without worrying that your oven is on. Want to see how it’s done? Tune into my Instagram where I’ll be doing a demo this coming Wednesday.
BOONANA GHOST POPS
A healthier Halloween treat that’s just three ingredients: Bananas, dunked in vanilla yogurt with mini chocolate chip eyes.
SHOPPING LIST // WEEK 43
Genius Butternut Squash Soup
1 large yellow onion
1 large butternut squash (~3 1/4 lbs)
5 ounces full fat coconut milk
1 tablespoon pure maple syrup
1/2 to 1 cup low-sodium chicken or vegetable broth
1 tablespoon fresh sage (optional)
Slow Cooker Pot Roast with Vegetables
One 2 1/2 pound grass-fed chuck roast
2 teaspoons canola oil
1 large yellow onion
1 cup red wine
4 cloves garlic
1 cup beef broth
One 14.5-ounce can diced tomatoes
1 pound small, waxy potatoes (red skin, white or Yukon Gold)
4 large carrots
6 large sprigs fresh thyme
Thai Salmon Curry with Vegetables
2 teaspoons extra-virgin olive oil
1 medium yellow onion
1 pound fresh salmon fillets
One 13.5-ounce can light coconut milk
2 tablespoons red curry paste
1 tablespoon brown sugar
1 tablespoon Asian fish sauce
1 large sweet potato (8 ounces)
1 medium zucchini
Large handful baby spinach
Umami Chicken
2 teaspoons extra-virgin olive oil
5 chicken legs and thighs (bone-in, skin-on, separated – about 3 lbs)
10 large cloves garlic
1/3 cup soy sauce (or gluten-free Tamari)
1/4 cup apple cider vinegar
Steamed brown rice (optional)
Lemon Tahini Dressing with Vegetables
2 large carrots
1 pound small waxy potatoes (such as red, Yukon gold, or yellow Finn)
1 large sweet potato
1 large bulb fennel
1 large red or yellow onion
2 tablespoons olive oil
1 cup cooked chickpeas
1 large clove garlic
2 teaspoons honey
1/4 cup lemon juice
1/4 cup tahini
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 cup extra-virgin olive oil
Slow Cooker Pumpkin Bread
Oil or cooking spray for coating the pan
1 cup plus 1 tablespoon all-purpose flour
1 cup whole-wheat flour
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 cup olive oil or canola oil
2/3 cup maple syrup
2 eggs
1 tablespoon milk
1 teaspoon vanilla extract
1 cup canned pumpkin puree, not sweetened
1/2 cup chopped walnuts
1/2 cup dark chocolate chips (or 1/4 cup finely chopped crystalized ginger)
Boonana Ghost Pops
3 bananas
3/4 cup vanilla yogurt (not Greek yogurt)
12 mini chocolate chips
Special equipment: 6 wooden popsicle sticks
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