dairy-free

Butternut Squash and Apple Soup

by Lisa on February 4, 2013

Butternut Squash and Apple Soup

A few weeks ago, on a cold day, my boss and I braved the wind and walked to Devon & Blakeley for lunch.  It’s not that convenient to my office so I don’t go there often but when I do, I’m always blown away by the number of soups they offer each day and the fact that they let you taste them before you order.  This one day I tried the loaded baked potato soup and MAN did I want to eat it. But I knew for the soup to taste that good it had to be full of cream, cheese and bacon.  That day I opted instead for the Butternut Squash and Apple soup and I am so glad I did. So glad that as soon as I had one bite, I knew I had to make it at home for myself, or risk spending all of my money at Devon & Blakeley this winter.

Butternut Squash and Apple Soup

The thing is, I’m pretty sure that despite the huge butternut squash and apple flavors in the soup there must be a lot of cream making the soup rich and smooth.  I wanted to make a version that would pack the same punch with less calories.  Let me tell you, this recipe does that and a little more.  Not only does it have the fresh flavor of butternut squash with a hint of sweetness from apples, it also has a great kick of Indian-inspired spice.  Incorporating cumin, coriander, ginger and cayenne pepper elevates this recipe to be more than just a smooth and comforting bowl of soup, it gives you a little kick with every bite. 

Butternut Squash and Apple Soup

At only 138 calories  and 2.3 grams of fat per serving, you won’t regret eating this soup for dinner. And lunch the next day.

 

Butternut Squash and Apple Soup

by The Splattered Apron

Prep Time: 10 minutes

Cook Time: 45 minutes

Keywords: soup/stew dairy-free butternut squash apple Indian

Ingredients (serves 6)

  • 1 tablespoon unsalted butter
  • 1 medium onion, diced
  • 1 butternut squash (about 2 pounds), peeled, seeded, and chopped
  • 4-5 apples, peeled, cored, and chopped, I used organic pink lady apples
  • 2 teaspoons coarse salt
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups low-sodium chicken broth
  • 2 1/2 cups water, plus more if needed

Instructions

Over medium heat, melt the butter in a large pot, like a Dutch oven.

Add onion and cook, stirring occasionally, about 4 minutes until the onion begins to soften.

Add the butternut squash and cook for about 10 minutes, until the squash is soft.

Add the balance of the ingredients, plus enough water to cover. Stir and then bring the pot to a boil.

Reduce to a simmer and cook for about 30 minutes, until the vegetables are very soft.

Using an immersion blender {or working in batches with a blender or food processor} puree all of the soup until smooth. I like the texture as it is, but if you’d like a thinner consistency, add water and stir well to combine.

Serve immediately with some crusty bread for dipping.

Store in the refrigerator in an air tight container for 3 days or freeze for up to a month.

To make this recipe vegan, substitute vegetable stock for the chicken stock.

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Butternut Squash and Apple Soup

Enjoy!

Recipe from Martha Stewart.

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{ 11 comments }

Zucchini Apple Muffins, Take 2

by Lisa on July 23, 2012

Zucchini Apple Muffins

Remember these muffins from last year?  I loved them.  But I thought I could make them better.  This weekend, when the temperature was low enough {yaay high 70s – low 80s!} to actually turn on the oven, I did just that.

I added in almond meal in place of some of the all purpose flour and omitted the walnuts and shredded apples.  And let me tell you, I like these ones better.

Zucchini Apple Muffins, Take 2

by The Splattered Apron

Prep Time: 10 minutes

Cook Time: 25-30 minutes

Keywords: bake bread vegan dairy-free zucchini summer

Ingredients (1 dozen muffins)

  • 1.5 cups all-purpose flour
  • 1/2 cup almond meal
  • 1 medium zucchini, shredded and squeezed to get out excess moisture
  • 1/4 cup unsweetened applesauce
  • 1 flax egg {1 tablespoon flax meal plus 3 tablespoons water}
  • 1 cup almond milk
  • 1 teaspoon vanilla
  • 1/3 cup light brown sugar
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon

Instructions

Set aside the flax egg to gel and shred the zucchini. Squeeze the zucchini to get rid of as much excess water as possible.

Preheat the oven to 400 degrees.

Next, combine the dry ingredients {flour, almond meal, sugars, baking powder, salt and cinnamon}.

In a separate bowl, combine the wet ingredients {applesauce, flax egg, milk and vanilla}.

Add the wet to the dry and mix until just combined. Then stir in the zucchini until just combined.

Spoon the batter into a prepared muffin tin {I prefer not to use muffin liners}.

Bake for 25-30 minutes, until the muffins are puffed up, brown around the edges and a toothpick comes out clean.

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zucchini apple vegan muffins

I have to confess.  I baked these at 11 pm on Saturday night.  As soon as they came out of the oven, I ate one.  It was an awesome midnight snack on what was clearly a wide and crazy night.

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The combination of apple and zucchini is one of my favorites.

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I can’t wait to have one of these for breakfast.

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Okay, fine. I’ll be eating two.

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Enjoy!

{ 9 comments }

Tabbouleh

by Lisa on June 12, 2012

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Right now, my parents are on an Alaskan cruise.  Which means I’ve only talked to my mom once since they left on May 31.  We ordinarily talk every day.  I’ve been keeping a list of things to tell her when she gets back.

My mom also talks to my grandmother, my Sitoo {of the shrimp and fudge cookie recipes} every day and sees her at least every weekend.  This weekend after making my Sitoo’s tabbouleh, I called her to tell her how well it turned out and also because I figured she was missing her daily talk with my mom.  As it turns out, she was about to call me for the same reason.  Makes me smile that we think alike.

I’ve changed Sitoo’s recipe a bit to make it my own but for the most part this is her recipe.

Tabbouleh

by The Splattered Apron

Prep Time: 20 minutes

Cook Time: n/a

Ingredients (10-12 cups)

  • 1/2 cup bulgur wheat, soaked in water for 30 minutes then drained
  • 1 bunch scallions, white and green parts, finely chopped
  • 1 bunch flat leaf parsley, finely chopped
  • 1 bunch curly parsley, finely chopped
  • 1 medium red onion, finely chopped
  • 1 bunch mint, finely chopped
  • 4 large tomatoes, finely chopped
  • 1/2 English cucumber, peeled, seeded and finely chopped
  • Juice of 3 lemons
  • 1/2 cup of olive oil {or more to taste}
  • salt and pepper {to taste}

Instructions

Soak the wheat and set aside for 30 minutes. Squeeze dry be pressing the wheat between palms of hands.

Wash, dry and finely chop all of the vegetables.

Combine the vegetables with the wheat, lemon juice, olive oil, salt and pepper.

Mix well and taste for seasoning.  If it seems a little dry, add a bit more olive oil.

This is best when allowed to sit in the refrigerator for a few hours before serving, but I have served it after one hour and it still tastes delicious.

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Tabbouleh2

In the summer when I want comfort food, I make this recipe.  The flavors have the power to instantly transport me back to my grandmother’s kitchen.  I can still remember how it smelled and she hasn’t lived in that house since I was twelve years old.

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Some recipes call for more wheat, but I prefer for the vegetables to be the star of the show.  You could even omit the wheat all together for a gluten-free tabbouleh.  The recipe, by it’s nature, is also dairy free.

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I usually serve this with pita chips.  But when I’m alone, I just eat it with a spoon.  A big spoon.  Let’s keep that between us.

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Enjoy!

{ 16 comments }

Hazelnut Chocolate Butter

by Lisa on February 6, 2012

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Which is just another way to say Nutella.  I love Nutella.  So much so did that when I was pregnant, it wasn’t unusual for me to eat it off a spoon.  And did you know that yesterday was World Nutella Day? I had no idea.  It’s just an odd coincidence that yesterday was the day I made my own.

My version is not as smooth as the original, but it doesn’t bother me, I like it rustic.  The flavor is spot on and there are only five ingredients.

Hazelnut Chocolate Butter

by The Splattered Apron

Prep Time: 5 minutes

Cook Time: 5 mintes

Ingredients (approx. 2 cups)

  • 8 ounces hazelnuts
  • 1 heaping tablespoon cocoa powder
  • 1/4 cup semi-sweet chocolate chips
  • dash of salt
  • 1 teaspoon agave nectar

Instructions

Preheat the oven to 350 degrees.

Roast the hazelnuts for 5 minutes.

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Remove from the oven and allow to cool enough to handle.

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Working in batches, rub the hazelnuts between your hands in order to get the skins off. Some of the skins won’t come off, which is fine.

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Add the hazelnuts to a food process and process for 3-5 minutes, until the nuts reach a buttery consistency. You think it’s not going to happen, but it will.

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With the food processor running, add in the cocoa powder, chocolate chips, salt and agave nectar.

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Continue to process until you reach the desired consistency; about 3 more minutes.

Transfer to a container and store in the refrigerator.

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I love the rich flavor of the hazelnuts with the chocolate and just a touch of sweetness.

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I have some plans for my homemade Nutella, I can’t wait to share them with you later this week.

Enjoy!

{ 6 comments }

Mom’s Snack Mix

by Lisa on December 29, 2011

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My mom has been making this snack mix for as long as I can remember.  She used to make it with Corn Bran, in fact, the cereal box is where this recipe came from, but they stopped selling Corn Bran in Massachusetts.  She now uses Rice and Corn Chex but I think another good substitute would be Barbara’s Puffins.

Among our family and friends, this is a favorite at the holidays.  We don’t go anywhere without at least one container to leave behind.

This recipe can easily be adapted to accommodate dietary needs.  Instead of butter, substitute Earth Balance to make it dairy-free.  Rice and Corn Chex are both gluten free so the only change that would need to be made is to use gluten-free oats instead of traditional oats.

Mom’s Snack Mix

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Makes about 7 cups

Ingredients

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  • 1 1/2 cups Rice Chex
  • 1 1/2 cups Corn Chex
  • 1 cup rolled oats
  • 1 cup chopped walnuts
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup butter
  • 1/3 cup honey
  • 1/4 cup brown sugar
  • 1/2 cup raisins

Method

Preheat oven to 325 degrees.

In a large bowl, combine the Chex, oats, walnuts, cinnamon and salt.

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In a small saucepan, combine the butter, honey and brown sugar.  Heat over a low flame until the butter has melted and the ingredients are well combined; stir often.

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Pour over the cereal mixture and stir until well coated.

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Spread evenly onto a rimmed baking sheet.

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Bake for 10 minutes.  Stir, then bake for an additional 7 to 10 minutes.  Be sure to keep your eye on it—you don’t want the bottom or edges to burn!  Remove from the oven and spread onto wax paper.  Mix in the raisins.

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Allow to cool completely.

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Store in an air tight container.  It will last for at least a week, but I doubt you can resist eating it all in a couple of days.

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I had to go and eat some snack mix while writing this post.  True story.

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Enjoy!

A very special thank you to my mom, who not only made this for me but also took the pictures :-) Thanks, Mom!

Mom’s Snack Mix

by The Splattered Apron

Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients (about 7 cups)

  • 1 1/2 cups Rice Chex
  • 1 1/2 cups Corn Chex
  • 1 cup rolled oats
  • 1 cup chopped walnuts
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup butter
  • 1/3 cup honey
  • 1/4 cup brown sugar
  • 1/2 cup raisins

Instructions

Preheat oven to 325 degrees.

In a large bowl, combine the Chex, oats, walnuts, cinnamon and salt.

In a small saucepan, combine the butter, honey and brown sugar. Heat over a low flame until the butter has melted and the ingredients are well combined; stir often.

Pour over the cereal mixture and stir until well coated.

Spread evenly onto a rimmed baking sheet.

Bake for 10 minutes. Stir, then bake for an additional 7 to 10 minutes. Be sure to keep your eye on it—you don’t want the bottom or edges to burn! Remove from the oven and spread onto wax paper. Mix in the raisins.

Allow to cool completely.

Store in an air tight container. It will last for at least a week, but I doubt you can resist eating it all in a couple of days.

Dietary Adaptations

This recipe can easily be adapted to accommodate dietary needs. Instead of butter, substitute Earth Balance to make it dairy-free. Rice and Corn Chex are both gluten free so the only change that would need to be made is to use gluten-free oats instead of traditional oats.

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