Prep Time: 15 minutes
Cook Time: 50 minutes
3-4 lbs butternut squash, halved lengthwise and seeded
2 cups chicken stock
2 Macintosh apples
1 yellow onion
3/4 tsp curry powder
3/4 tsp cinnamon
Salt and pepper
Scallions, white and green parts chopped
Toasted sweetened coconut
1. Coat inside of squash, apples and onions in olive oil and season with salt and pepper. On a cookie sheet lined with foil, place squash inside facing down and scatter apples and onions around. Roast for 40 minutes at 425 degrees. Remove from oven and allow to cool slightly. Scoop out insides of squash.
2. Heat chicken stock in a pot. Add vegetables to stock. Use immersion blender until smooth.
3. Add curry, salt, pepper and cinnamon and stir. Heat through. Serve hot with toppings.
Recipe adapted from Ina Garten at FoodNetwork.com
I decided to buy a butternut squash a few days ago and see what I could do with it. Adam’s mom told me about roasting them and using them in soup so I did some research and found Ina Garten’s recipe online. It. Is. Amazing. The soup was the perfect consistency and so easy to do with the immersion blender. The flavors were excellent. The onion and curry gave a nice spice while the apples and squash and cinnamon gave it a good sweet flavors. The toppings were an excellent idea. I was thinking of ignoring them but when I read the reviews of the recipe I knew I needed to try them. The reviewers were right. The onions give flavor and crunch, along with the cashews. The coconut adds a little more sweet and the banana gives a smooth texture and a taste that goes well with curry. Overall this was an excellent dish that I will certainly be making again. Especially because it gives a good serving of vegetables in a tasty way! Keep in mind that butternut squash are ridiculously difficult to cut. But it’s worth it. You can also peel and slice the squash and roast them along with the apples and onions. I found just slicing them in half and scooping out the insides to be pretty easy. Definitely give this one a try!
PS: I’m now using Instagram and tend to post pictures of my food in process. Feel free to follow me at srice22.
Pat's Philly Cheesesteak
Where: Pat’s King of Steaks (1237 Passyunk Ave, Philly)
Cost: $10 per person
Number of People: 5
Rating: 5 of 5 Stars
Adam and I are in Philadelphia for Passover and its tradition to go to Pat’s for Passover. As long as you’re not eating Kosher, of course. I was leery about cheesesteaks because traditionally they’re made with Cheese Wiz and my experience with Cheese Wiz has never been good. But I was definitely moved to team Cheese Wiz. We walked up and the line was ridiculous but it only took about 15 minutes. We realized why when we got there and they were practically throwing cheesesteaks at us. We ordered and two seconds later we had a cheesesteak. It was stressful but we soon didn’t care because we were chowing down on amazing cheesesteaks. Cheap bread, cheap meat, cheap cheese with some onions and mushrooms turned out to be a delicious meal. Fast food at its best!
A few things you need to know. They only take cash and you definitely want to have your money ready. There are specific ways to order. To get a mushroom cheesesteak with wiz and onions you would say mushroom cheese wiz wit. Wit-out for no onions, mushroom pepper cheese to add sweet peppers and of course you can add different kinds of cheese but that’s sacrilegious.
If you’re in Philly you should definitely head to Pat’s.
1 lb ground beef (or half beef, half pork)
1 can petite diced tomatoes, drained with the juice reserved
1/2 – 1 cup bread crumbs
1/2 block cheddar cheese, cubed
2 tbs brown sugar
2 tbs catsup
1 tsp ground mustard
Salt and Pepper
1. Beat egg and add drained tomatoes. Add bread crumbs, salt and pepper, and cheese and mix. Add meat and mix with your hands. Don’t mix the meat too much. Form into a loaf shape in a glass pan.
2. To make sauce: Combine juice from tomatoes, brown sugar, catsup, water if needed, and ground mustard. Heat in a sauce pan until thickened. Taste and season as necessary.
3. Bake meatloaf on 350 degrees for one hour.
Recipe from my mother!
I was always puzzled by people who talked down to meatloaf. The meatloaf I always ate growing up was delicious and something to look forward to. This probably has a lot to do with the chunks of cheese and wonderful consistency of Mommy’s meatloaf, but I have to say my favorite part has always been the sauce. A sweet, tangy tomato sauce that goes perfectly on meatloaf. I sigh thinking about its awesomeness. This was definitely one of my favorites growing up and I’m excited to be able to make it myself now and share it with you!