In my opinion, there is nothing better than a creamy pumpkin or squash soup in the fall to round out a meal or to serve as a light yet satisfying respite from meat. This recipe was inspired by a Thai butternut squash recipe that my good friend and fellow foodie gave me. I had been thinking of what to do with a pie pumpkin that I had bought so I swapped the squash for pumpkin, made a few personal tweaks and voila…this Thai Pumpkin Soup was born!
I love this soup so much that I always make sure I have some on hand in the freezer (frozen in individual portions to grab one for work or to serve alongside my dinner). The spice level depends on how much curry paste you use. I find 2 tablespoons is perfect for me, but feel free to add more or less as your taste desires. Look for one that does not contain sugar or weird additives. Continue Reading
I have discovered a heavenly pairing of two fall vegetables- kale and delicata squash, made even better by roasting with shallots until the squash and shallots are slightly caramelized and the kale is crispy, then finishing it off with a liberal sprinkling of bacon. This side-dish is gluten-free, dairy-free and Paleo, but full of flavor and very versatile.
It will make an excellent accompaniment to any meat or fish entree, or can serve as an entree all on it’s own. For my own dinner last night, I had it with chicken sausage and asparagus. Fresh from the oven, the kale was crispy and made the dish really stand out. Today, I ate leftovers for breakfast with a fried egg – the kale had softened, which actually was a better compliment to the egg, and the bacon flavor permeated the squash more as they’d apparently gotten to know each other better overnight. I hope you enjoy this as much as I did. Feel free to mix up the seasonings to your taste.
One of my family’s favorite baked goods is pumpkin bread. I’ve been making it since I was a twelve year old girl with an early love of baking. I was given my first cookbook, a classic Betty Crocker, and spent the next few years working my way through the recipes. Out of all the things I made, the pumpkin bread recipe got the most use. We’ve tried various other recipes and box mixes over the years, but the classic Betty Crocker pumpkin bread recipe is still preferred by my family and always a hit with friends and co-workers.
I can no longer eat this version now that I follow a grain-free, sugar-free diet, so over the last few years, I’ve tried a few Paleo pumpkin bread recipes. I’ve never found one that tasted as good as our family favorite, but this year I think I finally nailed it. Continue Reading
Eeek, Christmas Day is almost upon us! Where did this month go?! For me, travelling, work and a cold-turned-sinus-infection have kept me busy on top of the usual holiday fanfare. But not too busy, which is a first for me at Christmastime. I have mastered the art of saying “no” this month and not trying to take on more than I can handle. My long-overdue haircut can wait until after Christmas, as can some friendly get-togethers, and I will be sending New Year’s cards with the dubious mailing date of “sometime in 2017” in lieu of Christmas cards. Instead, I’ve tried to maximize fun time with my husband and sons, as well as ensuring I set aside time for some self-care. Sorry folks, that also meant less time worked on the blog, social media and writing this month, but you’re all hopefully doing the same!