Thai Red-Curry Squash Soup

I love curry and I love coconut anything, so this wintry sounding soup made sense to me.

I'm not sure if I've ever had Kabocha squash, or if I will try it again. Without prompting her, my roommate agreed this soup had a bit of a starchy after-taste that I attribute to the Kabocha. Next time I will use butternut. Also, the fried ginger at the end seems tedious and was overkill for me. I don't think I sliced it thinly enough, but anyway, it seems like a lot more work than it's worth.

Overall a great soup I recommend! Not fast, but good if you have some time.

Coconut Red Lentil Soup

The  name of this recipe  from 101 Cookbooks is deceiving: Yes you use red lentils, but this comes out yellow (from the split peas and the curry) and you cannot taste much coconut. It is, however, delicious! I used hot yellow curry, which I maintain is not hot, and realize the quality and flavor of the curry determines this dish over anything else. Next I might try more of a Thai curry flavor.

Mine turned out more like a stew, very thick but fantastic. I've been eating it for the past few days and adding more spice or spinach to it. I did not add raisins, even though reviewers seemed to love them (I'm looking at you, Sarah).

Lastly, you can make this vegan by substituting olive oil in place of butter, which I might try next time.

Pappardelle with Spiced Butter

Normally I try to avoid butter, (and weirdly I haven't eaten pasta for what seems an eternity), but this recipe from 101 Cookbooks sounded interesting. It was easy and fresh tasting and everyone I served it to enjoyed it (or so they claimed). I would be careful with cinnamon as you don't want it to be too sweet.

Nutella-Swirl Pound Cake - Also Baby Mac's BIRTHDAY CAKE!!

I mean, why would you not want to make this? Super easy and super delicious, please make it. ASAP. Baby Mac will love it when he is old enough to eat solid food.

Recipe is here

Roasted Rosemary Shrimp with Arugula and White Bean Salad

I am shocked I haven't posted this yet, I make it somewhat often and love it. It is really easy and good and everyone agrees it is lite but heavy on protein.

I usually mix spinach with arugula as pure arugula is too much for me, and lately I have been doubling the dressing as lemon / oil / garlic is so good. Also I think the bigger the shrimp the better, as I just found out last weekend.

Butternut Squash Soup with Spiced Seeds

This soup recipe from Cooking Light was good but tasted healthier / less rich than most butternut squash recipes. The best part are the pumpkin seeds which I have been eating by themselves for the rest of the week!

My only tip would be to use vegetal broth maybe, my soup tasted a lot like chicken.

Chicken Enchilada Pasta

If this recipe doesn't say "I am nesting", I don't know what does.  It's a casserole.  From a recipe contest (the winner won $200!).  From Better Homes and Gardens!!

And, it was really delicious if you're in the mood for this type of thing.  I made it sin pollo, of course, and made a half batch.  I would like to try it again with homemade enchilada sauce and homemade refried beans, instead of the canned versions it calls for and I used.  The chips on top are delicious, especially if you use the Kettle Brand Tias type.  No casserole is complete without chips on top, right?

Ingredients:

1 12 oz package dried jumbo shell macaroni
3 large red peppers, chopped
1 1/2 c. red onions
1 jalapeno, seeded and chopped
2 Tbls vegetable oil
2 c. chopped cooked chicken
1 16 oz can refried beans
1/2 of a 1.25 oz envelope taco seasoning mix (3 Tbls)
2 10 oz cans enchilada sauce
1 8 oz package shredded Mexican-style cheese blend
1 c. green onions
2 c crushed nacho cheese-flavored tortilla chips

1) Preheat oven to 350.  Cook pasta according to package directions; drain.  Rinse and drain again.

2) In a skillet, cook peppers, onion, jalapeno and 1/4 tsp of salt in hot oil over medium heat until tender, about 5 minutes.  Stir in chicken, beans, seasoning mix, and 1/2 cup enchilada sauce.  Cook and stir 5 minutes.  Stir in 1/2 c each of the cheese and green onions.

3) Divide filling among shells.  Spread 1 cup enchilada sauce in a 3-quart rectangular baking dish.  Arrange shells atop sauce.  Drizzle with remaining enchilada sauce. 

4) Bake, covered, 30 minutes.  Uncover, sprinkle with remaining cheese.  Bake 5 minutes more or until cheese melts.  Sprinkle with with chips and remaining green onions.

Makes 8 to 10 servings.