What did you cook today?

Can I have the recipe for this? It looks absolutely delicious!

I've never made butternut squash soup, but I have a vegan butternut curry recipe that is to die for.

 

Yes, the noodles were perfect!

 

I made a soup today in the crock pot too. It was cool this morning when I started it but ended up getting up to the upper 80s so not sure how I feel about soup now lol.

I used a vegetable broth and put in summer squash, tomatoes, green and japapeno pepper, and I had some green beans to use but they were going slimy on me so I ended up throwing in a can of kidney beans to give it some heartiness.

 

I went to the store.

I'm going to make this, sans the tomatoes because I was at the store with no recipe and didn't buy any.








And I'm going to make a Mississippi Roast. I'll do this overnight in the crock pot, and the Tian tomorrow in the oven.

 

The soup turned out really good! And so easy to make. The flavours in the soup went well together. The cinnamon and allspice with the apple was nice, with the cayenne for a bit of a kick was perfect. The coconut milk added a nice creaminess.

You purée it at the end.




I can't find the page I got the recipe from so this is my altered recipe to allow for sodium. They added 1/2 teaspoon of salt which I omitted (I used a salt free all-purpose seasoning I have) and I used allspice instead of nutmeg. I just don't like nutmeg. I used a salt free broth, but they would have used regular with salt in it. So the sodium level will be higher than what's on my nutrition facts info.

It mentioned that you could use heavy cream if you wanted. This recipe is a vegan recipe, hence the coconut milk. They also said to use unsweetened coconut milk (I used "light) in a can. It's sweet enough with the squash and carrots, you don't want it sweeter. They reminded you to not put the coconut milk in until after it was cooked, and that you could add a bit more to the bowl afterwards with a nice swirl.




There's also a recipe for the maple roasted chickpeas. I didn't make them today, but I'll make some tomorrow and add it to the bowl (about 1/4 to 1/2 cup of them).

Recipe:

Slow Cooker Butternut Squash Soup​

with Maple Roasted Chickpeas​

​

• 2 cups vegetable stock, no salt
• 1 medium (uncooked) butternut squash, peeled, seeded and diced
• 1 carrot, peeled and diced
• 1 Granny Smith apple, cored and diced (unpeeled)
• 1/2 white or Vidalia onion, diced
• 2 cloves garlic, peeled and minced
• 1 sprig fresh sage or 1/8 tsp ground sage
• few shakes all-purpose seasoning
• 1/4 teaspoon freshly-ground black pepper
• 1/8 teaspoon cayenne
• pinch of ground cinnamon
• pinch of allspice
• 1/2 cup unsweetened canned light coconut milk
• (optional garnishes: extra coconut milk and cayenne; maple roasted chickpeas)

• Add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, all-purpose seasoning, pepper, cayenne, and cinnamon to a slow cooker. Toss to combine.
• Cook for 6-8 hours on low, or 3-4 hours on high, or until the squash is completely tender and mashes easily with a fork. Stir in the coconut milk.
• Use an immersion blender to puree the soup until smooth. (Or you can transfer the soup in two batches into a traditional blender, and puree until smooth, being very careful when working with the hot liquid.) Taste, and season with additional pepper and cayenne if needed.

Serve warm, with optional garnishes if desired.


Maple Roasted Chickpeas:

1 540 gram can chickpeas, no salt
2 teaspoons canola oil
3 Tablespoons pure maple syrup
1/4 teaspoon ground cinnamon


Preheat the oven to 375 degrees F. Rinse and drain the chickpeas and pat dry with a towel. Remove the skins by rolling them on the towel. In a small bowl, combine the canola oil, maple syrup, and cinnamon. Place the chickpeas on a large baking sheet. Pour the maple syrup mixture over the chickpeas and toss until chickpeas are well coated. Place in the oven and bake for 40-45 minutes, stirring every 15 minutes or so. Remove from the oven when chickpeas are crunchy.

(original recipe adds 1/8 tsp salt, and uses canned chickpeas with salt in it).

This is the nutrition facts for the low sodium version (and not including the maple roasted chickpeas).

 

I've never heard of a tian either. When the girls here started talking about them I remembered a recipe I had saved on pinterest that looked similar. I went to look and it was the one above.

I'll let you know how mine turns out.

 

The lasagna turned out pretty damn good! Thank you very much for the recipe.

I really like how there is little prep involved with slow cooker lasagna. You just toss it all in the crock pot in layers, turn that biatch on and walk away for 4 hours. When you come back, LASAGNA!

 

Ex, the Vegetable Tian is slow cooker friendly!

I found directions for that because I really needed it to be ready when I come home from errands in 4 hours.

 

Teriyaki Chicken on the grill.

C/S,
Rev J

 

My roast and tian were awesome!

 

That's what I like about that recipe too (that and eating it) It's definitely something that I will make again. I froze the leftovers in gladware. It's about as good reheated as it was fresh.

The tian is second on my list to make. I just remembered that I was going to make this a while back

http://www.hipforums.com/forum/topic/446877-what-did-you-cook-today/?view=findpost&p=7821977

I had to search for it, but I remembered that you posted it a while back.

Actually I might make them both at the same time(in different crockpots, lol).

 

Oh man, I've just been eating it cold, right out of the crock pot. So, so good.

I don't know how I used to live without my slow cooker.

 

Slow cookers are definitely convenient!

I'm going to try to think of more vegetables that might be good in that recipe.

 

I added veggie ground round and lentils to mine.....

 

That definitely sounds good!

 

Oh, and black olives.

 

I was wondering...have you tried freezing and reheating this?

I don't know how you thought of all of those extras, but it all sounds great. I probably would have tried broccoli, or something like that, and ruined it.

 

Mmm broccoli. I make a wicked salad with steamed broccoli, diced cabbage, raisins and pecans.

I think a layer of broccoli and cheese in that lasagna would be to die for, frankly.

 

I did freeze some but I haven't had the frozen ones yet. I'll let you know after I do. I'm sure it will be good. Remember, it's puréed at the end, not like in that pic. I'm not sure how good it would be if the squash was still in the cubed format.