Curried Butternut Squash Soup

For those who like a little spice in their lives as I do, you will love this recipe. It is creamy, yet there is no milk in it! I got this recipe from Ellie on the Cooking Channel. Love that show. So healthy, yet tasty. I forgot to take a picture of all the ingredients together, but I listed them below. Hope you like it and let me know what you think.

Curried Butternut Squash Soup

Ingredients:

• 1 tablespoon canola oil
• 1 medium onion, chopped (about 2 cups)
• 2 cloves garlic, minced
• 1 (2 1/2-pound) butternut squash, peeled, seeded and cut into 1-inch cubes
• 6 cups low-sodium chicken broth or vegetable broth

• 1 tablespoon plus 2 teaspoons curry powder
• 1/2 teaspoon salt, plus more, to taste
• 2 tablespoons honey

Method:

1) Heat oil over medium heat in a 6-quart stockpot.
2) Add onions and garlic and saute until soft but not brown, about 6-7 minutes.

3) Add the butternut squash, broth, curry powder and salt and bring to a boil. *

 Curry

McKays Chicken Seasoning

4) Reduce heat and simmer until squash is tender, about 12-15 minutes.

5) Remove from heat, stir in honey, and puree with an immersion blender or in batches in a blender until smooth.

6) Season with salt.

* Note- For those doing gluten free, please be sure to check your broths to make sure they are gluten free. Also, I used McKays Chicken seasoning (Vegetarian) and that is NOT low sodium, so I omitted the salt.

Mediterranean Sandwich

Mike and I started making this sandwich back when we were newlyweds. I was looking for a recipe one day and pulled out an old cookbook written in 1997 by Betty Crocker. I wanted something that was tasty and that I could convert fairly easy into a vegetarian dish. So, this is my own rendition of the Mediterranean sandwich. Feel free to add meat if you are a meat eater or dairy cheese. My recipe is made without cow's milk products. Sorry, I only have one photo, as I decided to post this one at the last minute.

Mediterranean Sandwich

Ingredients:
2 cups shredded Fri-Chik (Found at Ingles, this is the vegetarian option for chicken)
1/2 cup chopped Red pepper
1/2 cup Green pepper
1/2 cup Veggie soy mozzarella cheese
1/4 cup Mayo or salad dressing
1/2 cup dried Oregano leaves
handful of chopped Green olives
Feta cheese/goat cheese - enough to sprinkle on top
Hoagie buns

Method:
1)  Set oven to broil.
2)  Mix all ingredients except hoagie buns.
3) Spread a layer of Mayo or salad dressing on each half of the hoagie buns.
4) Spoon mixture on each hoagie bun half.
5) Place on ungreased cookie sheet.
6) Broil with tops 4-6 inches from the heat for about 5 minutes or until hot.
7) Cut each hoagie bun in half again and serve.

Serves 2-3 people