Curried Butternut Squash Soup

I'm always looking for ways to feel warm, cozy, and relaxed in my home when the temperatures drop and daylight dwindles. It usually involves sweaters, blankets, hot tea, soup, and seasonally scented candles. Nothing out of the ordinary here, right? 

Of course, I crave these comforts most on days when life is crazy and time is scarce. So, I need shortcuts: Faster ways to make my house feel cleaner, cozier, and warmer. And I look for recipes that don’t require a lot of time, prep, or cleanup. This Curried Butternut Squash Soup, for example, is a lifesaver. 

On cold, crazy days, I like to fill my favorite soup bowl to the brim with this flavorful soup and curl up the sofa with a good podcast or my favorite food magazine. We don’t have a fireplace, but if we did, you can bet that would be going as well. 

I’d love to know what you do to make your home feel as cozy as possible during this time of year! I’m always up for new ideas. In the meantime, we had a lot of fun putting together this video for you - so you can see how truly easy and beautiful this soup is!

photo by TJ Turner Pictures

This post came together thanks to a wonderful team of people. Videography, still photos, and lots of patience by Martin and TJ. Art direction and sisterly giggles by Rebecca. 

Curried butternut Squash Soup

Makes 6 servings 

Prep time: 5 minutes

Cook time: 35-40 minutes 

*Quick tip: buy pre-cut squash to really speed things up. 

• 2 1/2 lbs butternut squash, cubed
• 1 medium yellow onion, sliced
• 2-3 large garlic cloves, peeled
• 2 large carrots, peeled and cut into 1" pieces
• 2 tablespoons olive oil
• 2 teaspoons curry powder
• 1 teaspoons ground mustard
• 1 can full fat coconut milk
• 3 cups chicken stock
• additional curry/mustard powder to taste
• white pepper and salt to taste
• toppings: cilantro, lime juice, thinly sliced fresno chilis, and roasted cashews

1. Preheat oven to 425 degrees Fahrenheit. 
2. Put squash, onion, garlic and carrots on one or two large, rimmed baking sheets lined with parchment. Drizzle with the olive oil, sprinkle with salt, curry and mustard, and toss to coat. 
3. Roast for 25-30 minutes or until the vegetables are just tender and golden brown on the edges. 
4. Transfer the vegetables to a soup pot and add the chicken stock and coconut milk. Bring to a simmer and cook for 10 minutes. 
5. Remove the soup from the heat and use an immersion blender to blend the soup until it is smooth. 
6. Taste and adjust seasoning to taste. Ladle the soup into bowls and garnish with desired toppings. 

photo by TJ Turner Pictures

The Best Stovetop Mac & Cheese

This is the best stovetop mac & cheese. It is made with real, creamy cheddar, salty parmesan and melty Emmantaler. This hearty bowl of pure comfort was exactly what I needed after the May snowstorm we experienced yesterday. And yes, I loved watching every snowflake fall. Seeing the wet, white snow pile up on the vibrantly green grass and leaves was beautiful but also quite confusing for someone who is not native to Colorado. The air is still very cold but I'm taking that as the perfect excuse for making macaroni and cheese before the weather is so hot that I can't stand it. That will happen all too quickly.

The sauce for this bowl of wonderfulness is made with a basic roux (light on the flour to avoid a grainy texture), evaporated milk (less likely to curdle), and 3 kinds of cheese. Here's the deal with the cheeses: I used sharp cheddar for its color and creamy flavor, Parmesan for its salty bite, and Emmentaler for its excellent melting quality. The combination was absolute perfection and, please don't judge me for this, was very similar to that stuff that comes in a foil-wrapped brick, melts like a dream, and has no actual cheese in it.

I call that a win.

The Best Stovetop Macaroni & Cheese

Serves 4

Ingredients

• 2 tablespoons unsalted butter
• 2 teaspoons flour
• 1 12 oz can evaporated milk
• 4 oz sharp cheddar cheese, shredded
• 1 oz emmentaler cheese, shredded
• 1 oz parmesan cheese, grated
• 1 teaspoon Dijon mustard
• 2-3 drops hot sauce
• 10 oz dried elbow macaroni
• 2 cups broccoli florets

Instructions

1. Begin by bringing a large pot of water to boil.
2. Add the pasta and cook until just shy of al dente and add the broccoli to the pot with the pasta.
3. Cook until the broccoli is bright green and crisp-tender, about 2 minutes.
4. While the pasta water comes to a boil, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook, whisking constantly, until the flour turns a light golden color.
5. Very slowly whisk in the evaporated milk.
6. Add the mustard and hot sauce and bring to a simmer. Cook about 4 minutes until the sauce thickens.
7. Remove the sauce from the heat and stir in the cheeses.
8. Drain the pasta and broccoli and return them to the pot. Pour the cheese sauce over the pasta and fold it all together until you have a gorgeous, creamy pot of macaroni and cheese staring you in the face.
9. Scoop into serving bowls and devour.

Notes

This macaroni and cheese keeps well in the refrigerator. Simply reheat for about 2 minutes in the microwave and enjoy!

Peanut Butter & Date "Jelly" Bulgur Wheat

Some of you may remember that I decided to Go Sugar Free in 2014. A lot of you expressed how crazy I am. After all, how could anyone give up something as wonderful as sugar? Well, here's the deal: I am not giving it up entirely. I'm taking a course that teaches me what sugar and other foods do to my body and how to overcome cravings that won't actually make me feel better but will make me feel worse. It hasn't been as hard as I originally anticipated. I thought for sure I would be hiding in the closet with a freshly baked batch of cookies and a jug of milk. No one would ever know. But instead, I find myself focusing my energy on developing easy recipes that are added sugar free.

Breakfast is a tricky time for me because I love to have a simple piece of toast slathered with jam. Raspberry jam, to be exact. It's not like I'll never have that again, but I'm doing my best to find something I like even more. As I searched for recipes with no added sugar, I found that many people use dates. Dates are one of those things that I frequently forget about, which is unfortunate seeing as how they taste like delicious soft caramels. So I went to a big box store (don't judge) and bought a massive container of Medjool dates. I went home and cut one open. As I took my first bite (after removing the pecan shaped pit from the center, of course) I was struck by the smooth texture and nutty sweetness. I knew right then and there that I had found an ingredients that could take me to new realms of freedom from sugar.

For this bulgur wheat, based on a Cooking Light recipe that I fell in love with a couple weeks ago, I chopped the dates very finely and added them to the wheat along with some natural, unsweetened peanut butter. It was absolutely delicious. The flavors came together beautifully, creating a PB & J bowl of wonderfulness.

If you've never used bulgur wheat, you should start now. It has a wonderful flavor and all the work is done in the fridge while you sleep. One minute of microwaving in the morning and you have a healthy, easy, delicious breakfast ready to go. AND THERE IS ZERO SUGAR. You're welcome.

Peanut Butter & Date "Jelly" Bulgur Wheat

Serves 2-3

Ingredients

• 1 cup bulgur wheat
• 3 cups low-fat milk or unsweetened almond milk
• 1 tablespoon natural, unsweetened peanut butter
• 1 large date, pitted and finely chopped
• Extra milk (optional)

Instructions

1. Put the bulgur wheat in a large bowl.
2. Add the milk, cover with plastic wrap, and refrigerate overnight.
3. In the morning, fluff the bulgur with a fork.
4. Scoop 3/4 cup bulgur into a microwave safe bowl along with the peanut butter.
5. Microwave for 1 minute.
6. Stir in the dates and top with additional milk if desired.

Irish Brown Bread

I am writing this post during a rare moment of complete calm. I’m sitting at my dining room table, watching a loaf of Irish brown bread baking in the oven. Riley has just gone down for his nap and the dog is laying in a sunny spot in the backyard, soaking in the warmth. Between the smell of the bread and the quiet peace throughout the house, I am completely content. The only thing that will make this scenario even better is taking the bread out of the oven and helping myself to a warm slice slathered with soft, sweet butter and raspberry jam.

Quiet moments like these are far and few between. In the midst of chasing after a toddler, a puppy, housework, and blogging, don't have the time or energy for complicated recipes with laundry lists of ingredients. Instead, I find myself looking for recipes that are quick and simple without being boring. This Irish brown bread recipe is perfect for afternoons when I really want to bake but don't have the time or patience to wait for rising. The ingredients are humble and few. In fact, you may have most of the ingredients in your pantry already. And the best part? The dough comes together in as little as 5 minutes. I can make this bread even when Riley is awake and playing at my feet with mixing bowls and wooden spoons. And an added bonus? This bread is super healthy!

Occasionally, I miss the days when I actually had control over...well...anything. But thoughts like that are quickly forgotten when my Cheerio-loving little boy smiles and I realize over and over again that this life I have today is better because of the unpredictable moments and messes.

And when it comes right down to it, simple food made for my sweet little boy equals infinite joy.

I recommend experimenting with this basic recipe once you have it mastered. Add oats, seeds sprinkled on top, or perhaps even some dried cranberries or raisins. Before you go out looking for what to add to make this recipe your own, check your pantry. I’m always surprised at what I can come up with without making a trip to the store. Truth be told, I’m one of those people that always has something hidden in the back of the cabinet that goes unnoticed until I really search. Still, if you stick with the original recipe with no added frills, you will still be in love with the nutty flavor, crunchy crust, and soft center of this bread.

*Time Saver Tip: If you’ve got the time, make two loaves. Allow both to cool completely, then wrap one loaf of bread tightly in plastic wrap and place in a freezer bag. Remove and let thaw for about an hour before you need to use the bread. I do this often, even with store bought bread, so that I have something fast and easy to serve with soups, appetizers, or just to have something warm and comforting to pass around the table when we are entertaining.

Irish Brown Bread

from the cookbook What Katie Ate

• 4 oz all-purpose flour
• 11 oz whole wheat flour
• 3 teaspoons wheat germ
• 1 teaspoon fine salt
• 1 teaspoon baking soda
• 13 oz buttermilk

Preheat the oven to 425 degrees.

Sift together the flours, salt, baking soda and wheat germ. Make a well in the dry ingredients and add the buttermilk. Stir gently until the dough forms. It will be quite sticky.

Transfer the dough to a well-floured surface and turn once or twice. Form a disk about 6 or 7 inches in diameter. Using a knife that has been dipped in flour, carefully slice a cross in the top of the dough that is about 1/2 inch deep. Transfer the dough to a parchment lined baking sheet. Place on the middle rack of the oven and bake for 40 minutes or until the dough is golden brown and the bread makes a hollow sound when you knock on it. (I actually found that this only took about 25-30 minutes each time I made the bread, so keep a close eye on it while it's in the oven.)