Hello, friend.
With Thanksgiving
over, all the turkey consumed, and just a few measly
crumbs of stuffing left in the pan, I can officially say that I am 100% in the Christmas
spirit right now. The holiday season is definitely my favorite time of year. Not
the actual day of Christmas per say, but rather the time leading up to the
holiday itself. I feel that the day of is hectic and kind of a blur. In an instant,
it’s over before you feel like it truly began. The season leading up to
Christmas is different, though. It’s festive,
fun, and exciting. The days leading up to it gives you more time to embrace the
season fully. I love being able to decorate my apartment in twinkling lights
and garland, baking holiday cookies in the kitchen with Momma Crawford, and
watching endless holiday television specials under a warm blanket drinking hot
chocolate. It’s this time of year, where the days are chilly and the nights are
long, that I crave something warm and comforting to eat. In the winter, I love turning on the oven and roasting
seasonal vegetables, filling the apartment with warm, aromatic scents. Squash
is such an easy ingredient to work with and tastes delicious in a variety of
dishes, especially in soup. To say goodbye to the autumn season and hello to
the long winter months ahead, I have teamed with Hodgson Mill once again to bring you a great “grain” recipe that will get you through the coldest of days.
I feel like I’ve
been on a “sweets” kick for the past few months. I can’t seem to help myself, I
have a sweet tooth. Chocolate speaks to me. Butter whispers sweet nothings in my
ear. And one look from sugar and I’m sunk. They say to me, “Nate, eat me.” There
are so many delicious savory dishes I want to develop and share with you all. In
2017, I truly want to get comfortable shooting more savory dishes. Throughout this year, I’ve been
noticing myself using baked goods as a crutch for my photography. Why? I think
it’s because I have grown to love baking. It relaxes me. Whenever I’m feeling
stressed, angry, sad, or happy, I bake. It helps me process through things and
it teaches me to slow down and appreciate the present moment. So I’m just going
to have to put on my big boy photographer pants and start practicing shooting
savory dishes.
Sooooo minestrone.
Call we just talk about it for a second? It is such an easy soup to put together and I can't get enough of it. I was inspired by Jamie Oliver’s
Summer Minestrone recipe (which is so
perfect on a warm summer day). Except for this recipe, I wanted to use some
produce of the current season meaning I needed to get my hands on some
butternut squash and McIntosh apples. For the grains, Hodgson Mill has this quinoa and brown rice Italian blend which
cooked beautifully in the warm soup, blending perfectly with all the other
flavors. What I love most about this dish is how easy it is to put together. Prepare
the mirepoix (consisting of onions, carrots, celery, and leeks), then toss in
all the other ingredients and simmer until the apples and squash are fork
tender and the grains are cooked through. So easy! It’s so warm and hearty with
rich, deep herbal flavors. I had a few white
cheddar & chive scones left over from a shoot I did for Clabber Girl,
so I decided to incorporate them into the
meal. Such a good idea! Image a cheddar bay style biscuit dipped in this rich,
flavorful soup. Sound good doesn't it? It
makes me want to wrap up in a warm blanket and sit by the fire. So bring on
your worst Central Illinois, this soup will keep any person toasty all winter
long.
Winter Squash & Apple Minestrone with Quinoa & Brown Rice
Original recipe adapted from the New York Times
Ingredients
2 tablespoons
extra virgin olive oil
1 medium onion,
chopped
2 medium carrots,
peeled and diced
1 celery stalk,
diced
2 tablespoons
chopped fresh parsley
1 leek, halved,
cleaned well, and sliced thin
3 or 4 garlic
cloves, minced
1 pound butternut
squash, peeled and diced
2-3 apples (I used McIntosh), diced (and peeled, if desired)
1-2 fresh tomatoes, diced
30 oz. tomato
juice
2 ¾ cups chicken
stock or vegetable stock
1 (5 oz.) package
of Hodgson Mill Gluten Free Quinoa & Brown Rice, Italian Mix
2 teaspoons fresh
sage, minced
1 tablespoons
Italian seasoning
2 tablespoons
garlic powder
¼ cup parmesan
cheese, plus more for garnish
Salt and pepper to
taste
Directions
In a large Dutch
oven, heat olive oil over medium heat. Add in the onions, carrot, and celery.
Add a pinch of salt and cook, stirring occasionally, until the vegetables begin
to become tender, about 5 minutes. Add the parsley and leeks and cook until the
leeks are slightly wilted, about 3 minutes. Add in the garlic along with
another generous pinch of salt and cook, stirring, until the garlic begins to
smell fragrant, about 45 seconds. Toss in the diced apples and winter squash.
Stir in the tomatoes, tomato juice, chicken or vegetable stock, and the package of quinoa and brown rice. Bring mixture
to a boil before lowering to a simmer, covering, and cooking until the grains
are cooked and the squash and apples are fork tender, about 50 minutes to 1
hour 15 minutes.
If you the soup is
becoming too thick, add in an even ratio of tomato juice and chicken broth,
adjusting your seasoning with salt and pepper accordingly. When the soup is
done, stir in the minced sage, dried Italian seasonings, garlic powder, and
parmesan cheese. Ladle into bowls and top with fresh sage or parsley and
parmesan cheese. Serve immediately.
Huge thanks to Hodgson Mill for sponsoring this recipe. Be sure to share your baking creations with the hashtag #TKbakes. And as always, all opinions, ramblings, stories, and recipe/adaptations are my own.
///
If you liked this post, check out these related ones!
No comments:
Post a Comment