Tried and True, New Recipes for you

For those that are getting a little titch of fall or for those that are not here are some new recipes to try. I always get on a cooking streak every year around mid September. I start baking and cooking up a storm, maybe because it gets cool enough to use my oven?

Chicken Butternut Squash Soup
If your family prefers small pieces of chicken, remove meat from bone, chop in bite-size chunks, and stir into the soup. START TO FINISH: 45 MIN. OVEN: 425 F/350°F
1 1/4 lb. butternut squash, peeled, seeded,
and cut in 3/44-inch pieces (4 cups)
1 small red onion, cut in 1/2-inch wedges
1 Tbsp. curry powder
1 Tbsp. olive oil
3 14-oz. cans reduced-sodium
chicken broth
1 15- to 16-oz. can garbanzo beans (chickpeas), rinsed and drained
1/3 cup dried apricots, snipped
1/2 cup chopped walnuts
1 tsp. olive oil
1/4 tsp. freshly grated or ground nutmeg
1 deli-roasted chicken, cut up
Fresh cilantro leaves

(Side note--I might add some roasted corn to it too for juice and crunchiness-I'm sounding like Lynn Rositto Casper)
1. Preheat oven to 425°F In shallow roasting pan toss squash and onion with curry powder and the 1 tablespoon oil. Roast, uncovered, 20 minutes or until tender. Reduce oven temperature to 350°F.
2. In 4-quart Dutch oven combine roasted vegetables, broth, beans, and apricots. Bring to boiling; reduce heat. Simmer, covered,
10 minutes. Cool about 5 minutes. Transfer half the soup to food processor or blender. Cover; process or blend until smooth. Return to Dutch oven; heat through.
3. Meanwhile, in bowl toss walnuts with
1 teaspoon oil and the nutmeg. Spread nuts on baking sheet. Bake 7 minutes or until golden and toasted. Reheat chicken according to package directions, if needed.
4. To serve, top soup with nuts, chicken,
and cilantro. MAKES 6 MAIN-DISH SERVINGS.


Thai beef with chiles and basil over coconut rice
SERVES 6 ■ PREP TIME: 15 MIN ■ TOTAL TIME: 25 MIN
Cast-iron skillets and woks are both great for stir-frying. If using another pan, cook the beef in batches. Find fish sauce in the Asian-foods aisle of most supermarkets.

□ 1 1/4 cups jasmine rice
□ 1 can (13.5 ounces) coconut milk
□ coarse salt
□ 2 tablespoons plus 1 teaspoon fish sauce
□ 2 tablespoons plus 1 teaspoon soy sauce
□ 1 teaspoon sugar


□ 1 tablespoon vegetable oil
□ 3 garlic cloves, chopped
□ 3 long hot peppers or red jalapeno chiles, seeded and
sliced into 2-inch matchsticks
□ 1 1/4 pounds ground beef sirloin
□ 1 cup loosely packed torn fresh basil leaves
□ lime wedges, for serving

1 In a medium saucepan, combine rice, coconut milk, 3/4 cup water, and 1/2 tea-spoon salt. Cover and bring to a boil; reduce to a simmer, cover, and cook until rice is tender and liquid has been absorbed, about 25 minutes.
A SIMPLER SIDE
If you prefer, you can also serve the Thai beef with steamed plain rice instead of coconut rice.

2 When rice is almost done, combine fish sauce, soy sauce, and sugar in a small bowl; set aside. Heat a cast-iron skillet or wok over high. Add oil and heat; add garlic and half the chiles. Cook, stirring constantly, 15 seconds. Add beef and cook, breaking up meat with a wooden spoon, until completely browned, about 4 minutes. Add soy mixture and cook 30 seconds. Add basil and remaining chiles and stir to combine. Serve beef over coconut rice with lime wedges.