It’s the season of red Starbucks cups and butternut squash! Butternut squash is one of those super delicious foods, but sometimes it’s really annoying to peel… and why the heck does it have to be so heavy?! If you can find the peeled and diced packaged versions, go crazy! For the rest of you, invest in a good peeler and sharp chef’s knife. This soup made a ton but it just get’s better as the flavors meld together over a couple of days. This is a great winter comfort dish without all the extra kcals, so enjoy!
Serves: 2 (+4 lunches- wahoo!)
- 1 tablespoon olive oil
- 1/2 onion, diced
- 3 cloves garlic, diced
- 2 carrots, peeled and diced
- 1 butternut squash, peeled and diced
- 1 teaspoon oregano
- juice of 1 lemon
- 32 oz Vegetable stock
- 1 can pinto beans, rinsed and drained
- 3 cups chopped kale
- 1/4 cup milk of choice
- 1/4 cup fresh dill, chopped
- salt and pepper to taste
- Heat a soup pot on medium and add the olive oil
- Add the onions and garlic, saute until translucent, about 3 minutes.
- Add the carrots, butternut squash, oregano, and lemon. Stir frequently for 1 minute.
- Add the vegetable stock and allow the soup to come to a boil, then reduce the heat to let it simmer for about 20 minutes until the squash is soft when pierced with a fork. If the liquid evaporates too much, add an additional cup of water.
- Use an immersion blender and blend the soup until the desired consistency is reached. I did mine about 3/4 of the way, meaning there were still some pieces of butternut squash left in it. You can obviously blend it all the way too… and in a blender if you want!
- Lastly, add the beans, kale, milk, and dill. Stir for 2-3 minutes until kale becomes soft and wilted, then serve!
Giant pot of soup. My pot, by the way, is from World Market… and it’s amazing ($13). It’s made of enamel (think camping bowls/mugs etc.). Super easy to clean and store and its so pretty.
Happy Chinese New Year – Gong Hey Fat Choy!
I recently came across this Huffington Post article called “23 Food Things Only Chinese-American Kids Would Understand” and it hits the nail on the head. So here we go with my Chinese New Year #tbt:
- My Irish friends calling cha siu bao’s “Chinese doughnuts”
- Dim sum is amazing (and you SO can’t get this in South Carolina)
- Crazy fish tanks
- Lazy Susans!! (my brother actually got me one of these)
- My brother’s reaction to being served a whole fish – eyes and all
- Sweet and sour everything
- Bok choy is one of my favorite vegetables
- Orange slices at the end of dinner (and my brother putting them in his mouth and smiling)
- The last time I was in China Town in NYC I totally got me some oyster sauce to take home!
A few summers ago I had the chance to take Meaghan to China Town for some awesome dim sum and she was quite daring, eating even the chicken feet!!
Living in South Carolina, there is not a very large Asian population, and I crave all of the amazing food we had at Ocean Palace in Albany, NY. We pretty much only have Chinese take out, and it’s not even the good kind. So, I decided to start making my own! Here is my recipe for a classic egg drop soup. I prefer to have corn in mine as well, as it adds some sweetness and texture to the soup. It’s super easy to make, and just like take out, is amazing the next day.
Egg Drop Soup with Sweet Corn
Yield: 2 servings
- 2 cups low sodium chicken stock, plus 2 tablespoons
- 1/4 teaspoon grated fresh ginger
- 1/4 tablespoon low sodium soy sauce
- 1/2 tablespoon cornstarch
- 1/2 cup frozen yellow corn
- 1 egg, lightly beaten
- 1 green onion, chopped for garnish
- Black pepper pepper to taste
1. In a large pot on high heat, bring the low sodium chicken stock, soy sauce, ginger and frozen corn to a boil.
2. In a small dish, combine the cornstarch and 2 tablespoons of chicken stock. Stir until the cornstarch is dissolved.
3. Slowly pour the cornstarch mixture into the soup while constantly stirring. Continue to stir until thickened.
4. Reduce heat to a low simmer.
5. Add the beaten eggs slowly while stirring the soup in the same direction. Egg will spread and feather.
6. Turn off heat and season with white pepper to taste (be careful, it is spicy!)
7. Serve a 1 cup serving in each bowl and garnish with green onion. Enjoy!
Nutrition for 1 serving: 90 Calories, 2.5g Total fat, 0.7g Saturated fat, 180mg Sodium, 11g Total Carbohydrate, 1.2g Fiber, 6g Protein
Check out these awesome herb scissors
that my boyfriend got me for Christmas! Perfect for pesky garnishes like green onion.
Happy Year of the Sheep! May it be a prosperous one 🙂
Happy New Year Healthy Bachelorettes! We wanted to take a second to say THANK YOU for being a Healthy Bachelorette reader, we have had a blast sharing our recipes with y’all this year.
Here is a summary of our most popular posts in 2014:
1. Venerated Veggie Bowl with Quinoa and Bacon
Thank you to Tupelo Honey Cafe who chose this recipe as their *Chef’s Choice* Entree in their Holiday Recipe Contest!! We are so thrilled!
2. Pumpkin Spice Latte
This recipe was our first post of our Pumpkin Spice Series!
3. Pumpkin Oat Cookies with Walnuts
A wonderfully festive cookie for fall and winter!
4. Pomegranate Quinoa Salad with Feta
A perfect fall recipe, and very easy to make!
5. Healthy Bachelorette Pesto
Homegrown basil and wonderfully homemade. Perfect on spiralized zucchini noodles!
What recipes are you hoping to see in 2015? Share your comments below!
Did you know that there are only 78 calories in 1 glass of champagne? Try combining one or more of the options above for a fancy and easy New Years cocktail.
Drink healthfully and responsibly this New Years Eve, and remember to alternate water with alcohol!
HAPPY NEW YEAR HEALTHY BACHELORETTES!
I love cookies.
I am not a dessert person, and couldn’t care for pies or cakes, and ice cream doesn’t agree with me but I do love me some quality cookies. I was that kid who asked for a cookie cake rather than a regular cake at my birthday growing up (slash I still do).
Inevitably, last year I started an annual tradition of a cookies and wine party at my house, where we share, consume and also bring home cookies to our families. This year at the party I gave out three awards: Best Tasting Cookie, Most Creative Cookie and Healthiest Cookie (since half of the participants are dietitians). It was a blast!
Below is the recipe that I made for the exchange, and made again when going home to NY, based on several requests. There is a good bit of waiting involved, but it is worth it…and I have several people who can vouch for that 🙂 Enjoy and Merry Christmas!!
Raspberry Rugelach Pinwheel Cookies
For the dough:
- 1.5 sticks unsalted butter, at room temperature
- 1 8oz bar neufatel cheese, at room temperature
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 2 cups all purpose flour
For the filling:
- 1/2 cup sugar
- 1 cup walnuts (chopped)
- 1 teaspoon cinnamon
- 1/2 cup raspberry preserves (make sure the first ingredient is raspberries)
- Using an electric hand mixer, beat the butter, cream cheese and sugar until fluffy on the lowest speed. Then, beat in the vanilla.
- Add 1 cup of flour, and mix into the dough by hand with a wooden spoon. Repeat with the second cup of flour.
- On a floured surface, knead the dough 2-3 times until it is combined.
- Form the dough into a 1/2 inch thick rectangle. Using a pizza cutter, cut the rectangle in ahalfand fold each half to make two 1 inch thick squash. Wrap the squares in plastic wrap and place in the refrigerator for 1 hour.
- Meanwhile, in a food processor, combine the walnuts, cinnamon and sugar. Process on high until the nuts are finely ground.
- One the dough is chilled, flour a piece of parchment paper, and roll one of the dough squares into a 9 x 12 inch rectangle with a rolling pin. Then spread 1/4 cup of the raspberry preserves and 1/2 of the walnut mixture over the dough. Cut the dough lengthwise into thirds with a pizza cutter, making 3 rectangles. Roll each into logs, starting from the long side. Wrap each log into plastic wrap and refrigerate at least 30 minutes.
- Repeat step 6 with the remaining dough.
- Preheat the oven to 350 degrees.
- Once logs are chilled, remove them from the refrigerator and slice each log into 1/2 inch pieces. Place cookies on a cookie sheet lined with parchment paper.
- Bake for 20-25 minutes until golden brown, cool and enjoy!
Losing weight during the holiday season isn’t just hard, it’s unrealistic. So stick to what you know, try to indulge in moderation, and maintain your weight throughout the month of December. This will prevent you from thinking “I will gain weight now, and set a New Years Resolution to lose it.”
Start off 2015 on the right foot, and use our Healthy Bachelorette Portion Plate to get you through the holiday parties!