Veggie Curry Soup

2 T olive oil

1/2 cup chopped sweet yellow onion

2 cloves garlic, minced

3/4 cup fresh shiitake or oyster mushrooms, cleaned and sliced

2 tsp curry powder

1 tsp ground cumin

1/8 tsp ground red pepper

1 tsp salt

6 cups vegetable broth

1/3 cup chopped roasted red peppers

8oz (about 1 1/3 c) prepared jasmine rice

8oz (about 1 1/3 c) prepared brown rice

8 oz (about 1 1/3 c) prepared black lentils

1 cup coconut milk

1 tsp dried cilantro leaves

In a large dutch oven, or soup pot, over medium heat, heat olive oil and saute onions and garlic until onions are translucent, about 5 mins. Add in mushrooms and cook 2 to 3 minutes more. Add spices and salt and stir. Add 3 cups of vegetable stock and stir well. Add red peppers, rice and lentils and stir. Add remaining 3 cups of vegetable broth and bring to a simmer. Simmer about 15 to 20 minutes on low heat. Add coconut milk and cilantro and simmer for 5 mins more. Add additional salt to taste. Serve warm with a drizzle of coconut milk  and some sliced roasted red pepper.

Try various types of rice and lentils to switch up colors and flavors!

Original recipe 

Butternut Squash Soup

4 cups butternut squash, peeled and cubed

Cooking spray

½ tsp ground cumin

½ tsp chili powder

½ tsp garlic powder

¼ tsp salt

2 T shallots, finely chopped

1 clove garlic, finely chopped

1 T butter or olive oil

1 T cooking sherry

2 ½ cups vegetable broth

1 ¾ cup buttermilk

Preheat oven to 375 degrees F. Spray a 9x13 pan w/ cooking spray and spread butternut squash evenly in pan. Sprinkle spices, garlic and salt over butternut squash and roast in oven for 30 minutes or until tender. Set aside to cool.

In a large dutch oven, heat butter over medium heat until melted. Add shallots and garlic and saute for about 3 mins or until just caramelizing. Add cooking sherry and stir vigorously.  Add squash and broth, bring to a boil and cook for 3 mins. Reduce heat to low and add buttermilk. Cook for another 2 minutes and take off heat.

Place one-third of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape) and secure blender lid on blender. Place a clean towel over opening in blender lid to avoid splatters. Blend until smooth. Pour into a large bowl. Repeat procedure with remaining squash mixture.

Serve warm with a sprinkle of chili powder and cumin.

Recipe adapted from one posted at www.myrecipes.com

Fall Cheeseball

16 oz  brick sharp cheddar cheese

8 oz Neufchatel cheese (1/3^rd fat cream cheese)

2 T mayonnaise

2 T ranch dip mix

1/3 c finely chopped pecans or walnuts

1 tsp paprika

1 green bell pepper

Cut  brick of cheese into thirds. Cut two of the thirds into ½” cubes and place into a food processor. Pulse until cheese is finely crumbled. Set aside.

In a medium bowl mix cream cheese and mayonnaise with dip mix and ½ tsp of paprika until well blended. Gently fold in cheddar cheese and nuts. With your hands or large spoon, form into a large ball. Place in refrigerator for 10 mins.

While the ball chills, cut remaining third of cheese into ½” cubes and with the remaining ½ tsp paprika pulse in the food processor until crumbled. Place into another medium bowl. Core the stem area out of the bell pepper – this will be the stem of the pumpkin.

Once chilled, carefully place the cheese ball in the bowl with the remaining cheese crumbles and roll around, pressing the crumbles into the ball. Once coated place ball on a small serving platter. Gently flatten the top of the ball. At this point you can make a small dimple into the top of the cheeseball and insert the green pepper. Or, if you want more of a pumpkin shape, do not insert the green pepper stem and…

Using the back of a butter knife carefully cut about ¼ inch into the ball from bottom back of the ball, over the top and to the bottom front. Rotate the ball 90 degrees, clean off the knife and repeat. You now should have the ball divided into four “wedges”. Repeat lines in between each of the quarters to create eight wedges. Clean the knife again and using the back of the knife, carefully mold the sides of the cheeseball into the cuts you’ve made. Once complete, then make a dimple in the top and add the green pepper stem. If you pull this off,  I guarantee you’ll be the hit of the party!