C.H.E.F. Recipes (Cheap Healthy Easy Fast)

Roasted Onion, Garlic & Butternut Squash Soup

20151005_182542This was by far the best butternut squash soup I’ve had and it’s so simple to make.

I bought a box of butternut squash from a local farm and with the weather cooling down, I knew soup was going to be a welcomed meal. I didn’t follow a recipe so I thought I’d share my creating with you and I hope you try it out and enjoy it as much as we did!

Here’s what I did:

  • 1 large squash cut in half length-wise and remove seeds
  • 1 large onion peeled and cut in half
  • about 1/4 cup or more of Garlic cloves peeled – I used my own homegrown garlic as well as 2 large cloves of elephant garlic
  • Olive oil
  • Salt & Pepper
  • Parsley – Chopped and added last
  • 1 cup cream, milk or non-dairy milk such as coconut, almond or soy milk

Coat squash halves with oil, salt & pepper and lay cut side down on a foil lined baking pan. Do the same with the onion. Put all the garlic into a garlic baker, small covered baking dish or foil – drizzle with oil and close it. If foil and you have room, put the foil packet in the baking pan with the squash and onion; otherwise put the baker beside the baking sheet on the oven rack.

Bake all of it at 375° for about an hour and a half or until the squash is soft and cooked through.

*Meanwhile get your large saucepan ready with 8 cups of broth or water.

Remove all from the oven. Begin heating your broth while you remove the flesh from the butternut and add to the broth. Add all of the garlic and onion. Simmer for a few minutes, add salt and pepper and with an immersion blender, blend the soup until it’s smooth and creamy. Add the parsley & cream or milk and blend together.

Serve and enjoy!

15 Days of Dips · C.H.E.F. Recipes (Cheap Healthy Easy Fast)

Festive Roasted Beet & Garlic Dip

Who needs Red Velvet cake when you can have this savory, beautiful, garnet red dip with fresh, healthy vegetables…and quite festive too!

8-Roasted Beet Dip

Beets are very healthy for you, garlic & beans are too. This dip is almost fat-free; the fat that is in it, comes from the olive oil which is good for you as well.

This is another simple recipe, after baking the beets for 45 minutes, the dip only took me 10 minutes to pull together.

This recipe will serve 4-6 people so if you have a larger crowd be sure to double it.

Roasted Beet & Garlic Dip

3 fresh beets, about the size of a plum though any size will do

2-3 cloves garlic unpeeled and roasted along with the beets (you may need to remove them from the oven sooner than the beets though)

enough olive oil to coat beets in roasting pan

sprinkle of salt (I always use Himalayan pink salt for the 84 essential minerals it offers)

1/4 tsp. sage

1/8 tsp. cumin

1/2 tsp  rosemary

a few grinds or dash of black pepper

1 cup white beans (I used cannellini – it adds creaminess without dairy or fat)

a few tablespoons olive oil added during blending

Oven – 400°

Wash beets, cut ends off, cut beets into quarters, toss in baking pan with enough olive oil to coat, sprinkle with salt-add garlic cloves.

Bake for 45 minutes. Remove garlic cloves if they get dark, set aside to cool.

Remove beets, let cool 10 minutes.

Add beets and remaining ingredients a few at a time, leaving beans until last, to a food processor or blender and blend until smooth and creamy.

Put into bowl, cover and chill at least an hour. Serve with fresh vegetables such as peppers, carrot sticks, celery sticks, broccoli & cauliflower crowns or any other favorite veggies.