For Weeknight Dinners
Simple and yummy.
Acorn Squash & Sweet Potato Soup
What can be better than a warm bowl of soup that offers a whole lot of comfort with seasonal vegetables and delightful spices.
- 1 medium sized acorn squash, peeled and cubed (about 3 cups)
- 2 Tbs olive oil, divided
- 1 sweet onion, coarsely chopped
- 1 tsp curry powder
- 3 medium sweet potatoes, peeled and cubed
- 9 cups vegetable or chicken stock
- 1/4 cup maple syrup (optional)
- 3 sprigs of fresh thyme
- 1/8 tsp freshly grated nutmeg
- coarse salt and freshly ground pepper to taste
Preheat the oven to 375F.
Cut the acorn squash in half. Place in a baking dish, drizzle with one teaspoon olive oil and roast for about 20-30 minutes. Let cool. Scoop out the flesh and discard skin.
Heat the remaining tablespoon oil in a large heavy soup pot set over medium high heat. Add the onion and curry powder and cook until the onion is almost translucent, about 8 minutes. Add the sweet potatoes, stock, maple syrup, thyme and nutmeg and the flesh from the acorn squash.
Bring the soup to a boil, reduce the heat and simmer, uncovered, until the sweet potatoes are tender, about 30 minutes. Remove the thyme sprigs. Let the soup cool a little.
Puree the soup until smooth with an immersion blender or a blender/food processor.
Reheat the soup before serving and adjust the seasoning with salt and pepper if necessary.
Serves 6 to 8
Preparation 20 minutes
Classic Old Fashioned One Pot Chicken Dinner
This chicken dish tastes just like the old times, like the ones made in Mom's kitchen,. It's a great-tasting all in one pot chicken meal that doesn't take much tending. It is satisfying and comforting for dinner at the end of a long day. The tantalizing smell will entice everyone to the dinner table.
- 2 Tbs olive oil
- 2 1/2 pounds chicken thighs or drumsticks (about 8 pieces) You can also try it with chicken breasts.
- 1 onion, chopped
- 1 (14-ounce) can white beans or chickpeas, drained
- 4 potatoes cut in half
- 1 (28-ounce) can diced tomatoes, with juice
- 2 Tbs tomato paste
- 2 tsp dried tarragon
- 2 cloves garlic minced
- Salt and pepper to taste
In a large pot or Dutch oven over medium heat, heat oil. Sprinkle spices over chicken and cook 10 minutes, or until browned on each side, turning halfway through cooking.
Add onion and sauté about 5 minutes. Add remaining ingredients to chicken; mix well.
Bring to a boil then reduce heat to low and simmer 30 minutes, or until chicken is tender and cooked through.
Preparation 20 minutes
Marinated Warm Vegetable Salad
Adding salad to dinner is a great way of enhancing health. These veggies in season this time of year are a great choice for any weeknight dinner. Serve as is or over a bed of sliced lettuce.
- 1/2 lb. (225 g) fresh green beans, cut in half
- 2 cups cauliflower florets
- 1 cup halved cherry tomatoes
- 1 cup canned chickpeas (garbanzo beans), drained, rinsed
- 1 cup sliced stuffed green olives
- 1/4 cup thinly sliced sundried tomatoes
- 1/2 cup Extra Virgin Olive Oil
- 2Tbs mayonnaise
Add beans and cauliflower to boiling water in saucepan; cook until crisp-tender. Drain. Rinse under cold water; drain again.
Place beans and cauliflower in bowl. Add remaining ingredients; mix lightly. Cover.
Serve warm or at room temperature
Preparation 10 minutes
Quick Lentil Stew
This easy gumbo-style stew is packed with flavor and nutrients. Easy to make and very tasty a one dish winning combination. Choose to keep it Parve by omitting the meat for equally satisfying results.
- 2 Tbsp extra virgin olive oil
- 2 cloves minced garlic
- 2 links chicken or turkey sausage, sliced (optional)
- 2 cups lentils
- 1 can diced fried-roasted tomatoes (14.5 oz)
- Fresh ground pepper and salt to taste
Heat oil in a large sauce pan over medium-high heat.. Add garlic, and sauté 3 minutes. Add chicken sausage, and sauté an additional minute. Pour in lentils and canned tomatoes, reduce heat, and simmer until heated through (15 minutes). Top with fresh ground pepper and salt if needed..
Preparation 15 minutes
Ultimate Fudgy Brownies
This Fudgy Brownie cake is going to make you forget about any other recipe for brownies you've ever tasted...they're that good. We call this brownie ultimate because they are truly decadent. What can be better than a nice fudgy brownie to finish up a meal. With simple ingredients even your kids can make it while dinner is finishing up.
- 1 cup (2 sticks) transfat free margarine, melted
- 3/4 cup baking cocoa
- 2 cups sugar
- 4 eggs
- 1 cup all-purpose flour
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 2 cups (12 ounces) semisweet chocolate chunks or chocolate chip
- 1 cup chopped walnuts (optional)
Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
Place melted margarine in a large bowl; add cocoa and stir until well blended. Add sugar; mix well. Add eggs, one at a time, beating well after each addition. Add flour, vanilla, and salt; stir just until combined. Stir in chocolate chunks and nuts, if desired. Spread batter in baking dish.
Bake about 40 minutes, or until a toothpick inserted in center comes out clean. Let cool, then cut into serving-size pieces.
Makes 16 brownies
Preparation 10 minutes