Roasted Garlic and Butternut Squash Soup–week 2 Gluten Free

I’d like to say that week two was easier than week one but I’d be lying through my bread eating lips :)  I may have cheated a wee bit, not a lot, but the cravings were crazy.  When you love bread, just the smell makes me want to have some.  Ok, must stop talking about it…

I also had some good reasons, starting when I got a good scare caused by my youngest.  She asked if we could do carpool Wednesday and I just assumed that meant drop off in the morning.  What I didn’t realize was that she meant end of day pick up as well.  So when Abby got home and asked if Rowan was there because she wasn’t on the bus my heart rate escalated to dangerously high levels.  I tried not to panic, too much.  Abby and I got back into the car and called the school as we drove towards it (slightly above the limit).  The school located her and when we got there she was in the front office surrounded by four teachers having no idea what she did was wrong.  Once my pulse got back to almost normal… I required a drink and a cookie.

Then the last nail in my proverbial coffin was while I was working out.  As you know I haven’t exactly had the best year in the physical department.  Three herniated discs, two ruptures with surgeries and a partridge in a pear tree.  Just kidding about the last one.  Anyway, I’ve started with a personal trainer who works with people with back trauma.  She’s great and I am doing very small movements but at least I can now engage my abdominals all by myself.  Not bad after a year and half.  Now that’s the good side, the bad side happened when I went to stretch or extend my leg after my 30 minute walk on the treadmill.  When I did, it went numb (pins and needles).  Which, to be honest, is the strangest feeling on the planet.  I know it’s not going to buckle but it still caused a pause of concern.  So I had a slice of pizza as I was just not motivated to make dinner that night. I’m heading back to see the doc this week.

So you may think I cheated three times but there were fairly good reasons, if any.

But I also made some super yummy GF items.  Lots of really tasty salads and this amazing soup.

I bought a bag of pre-cut butternut squash and roasted it with garlic.  I then added some low sodium stock and pureed until I got the right consistency.  Voila soup!  Simple and delicious.

You can also not be lazy like me and peel and chop your squash.

Roast at 350 degrees for 30-40 minutes or until golden brown

Put into medium saucepan and add low sodium stock, about two cups.  Start with 1 cup and add until desired consistency.

Get to the right consistency.  I like mine a little thicker.

and last but certainly not least…enjoy!

So week two is behind me and I head into this upcoming week in a more positive frame of mind.  At least that’s what I’m planning.

Thanks for looking!

Roasted Garlic Chicken with Couscous

It’s been a while since I posted a savory dish but I had to share this dish.  I first saw it when watching The Food Network, The Best Thing I Ever Made.  Anne Burrell made the inspiring dish and you can find her recipe here.

Fast forward to this week and I wanted to try it.  But if you are like me you loosely follow the recipe and alter for your tastes.  That’s what I did and I gotta say, thank goodness as this is so delicious.  A couple of the reviews said the dish took to long and there wasn’t much flavour, so I wanted to make sure that didn’t happen.  Since I’m probably the only one who will eat this in our family and I’m ok with that

Here’s what you’ll need:

• whole chicken cut up into parts
• 2 bulbs of roasted garlic
• One lemon – zest and juice
• 2 tsp thyme
• 2 tsp ground cumin
• 1 tsp salt
• red pepper flakes (amount depends on how hot you like it)
• 1/4 cup olive oil
• 2 cups Israeli couscous
• 1 large zucchini cut up
• 1/2 onion cut up
• 2 celery stalks cup up
• 3 tbsp tomato paste with basil
• pinch of saffron
• 1 cup good white wine (if you wouldn’t drink it, don’t cook with it)
• 3 cups low sodium chicken stock
• salt and pepper to taste

Marinate chicken:

1. Roast garlic in oven at 350 degrees for about 30 minutes.  Remove and let cool
2. In bowl combine lemon, zest, thyme, cumin, salt, pepper flakes, oil.
3. Mash up garlic and put into marinade.
4. Rub all over chicken pieces and let sit at least one hour.

Make couscous:

1. Bring water in saucepan to boil and cook couscous for 5 minutes.  Drain and set aside.

Make Chicken:

1. In a large saucepan, saute chicken in olive oil until crispy brown on all sides.  Remove from heat and set aside.
2. Drain the fat but try to leave as much of the garlic in the pan as possible.
3. Return pan to heat and saute the onions and celery until soft (3-4 minutes). Take all the remaining marinade left in original dish and add to saute pan. This really bumps up the flavour.
4. Deglaze pan with wine and let simmer another 3-4 minutes.
5. Add tomato paste, saffron, zucchini, couscous and chicken stock.
6. Return the couscous to a deep baking dish and nestle the chicken (skin side up) into the couscous.
7. Bake at 375 covered in foil for 30 minutes.  Remove foil and continue cooking for 20 minutes.  When chicken temp hits 165, you are done!
8. Let sit 10 minutes and then serve!
9. Enjoy

Ok, so I made this mid-day and was going to eat for dinner but couldn’t wait and had the plate in the pictures as a snack (hangs head but it was really really good).

So savory dishes might be making an occasional comeback for a little while as I try to get back to menu planning and eating right. I hope you don’t mind.

Thanks for looking!

Carrot and Garlic Soup for Soupapalooza!

When Cheryl at Tidy Mom and Kristen from Dine & Dish announced the 2nd annual Soupapalooza I was in!  I knew exactly which soup I wanted to make and it’s one I haven’t made in ages. So I was due!

It’s so simple and so tasty and good for you too!

Recipe:

• 1 carton (4 cups) chicken broth.  I use Swanson no MSG, 1/3 sodium, non-fat Chicken broth.
• 20 cloves garlic peeled
• 1/2 tsp thyme
• 1 carrot shredded
• 2 tbsp parmesan cheese
• 2 eggs lightly beaten

1. Bring broth to boil and add garlic and thyme.  Simmer until soft, about 20 minutes
2. Using a hand blender or stand blender and puree the garlic with the broth.
3. Add carrot and cheese and simmer 10 minutes.
4. Add lightly beaten eggs and mix so the eggs cooks.
5. Pour into serving dish and add some whole wheat croutons and sprinkle with more parmesan cheese.
6. Enjoy!

This is a great soup and you can add spinach for an additional healthy boost.  I hope you enjoy it as much as I do!

Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast and Le Creuset

Head on over to Soupapalooza and see all the other awesome soups!

Thanks for looking!

Linking with:
Soupapalooza
Let's Do Brunch
Full Plate Thursday
It's A Keeper Thursday
Chic & Crafty