Monday is here. Daylight savings time is in effect. I am ready for another work week. The sun is shining, birds are squawking and well I guess all of those are good things. Right? Yeah I guess you are right. I was a little unsure if I should share with you something sassy today ( as in a chocolate dessert) or something savory to warm you up after a long day…. As you read a little further down you will see that I opted for savory.

A simple Roasted Butternut Squash soup. I mean seriously, it does not get any easier than this fellas. From scratch you can have a soup in no time. Healthy, delicious ( well if you like butternut squash), hearty and overall just gives you that warm feeling deep inside. Kind of the same feeling when you do something nice for someone else and you feel all fuzzy inside.

Whoah, that was a sappy line – but you get the point. Let’s move on to the details on how to build this soup.

Ingredients

• 1 large butternut squash
• 1/2 Cup cream
• 2 Cups vegetable/chicken stock
• 2 Cups water
• 1 celery stalk, diced
• 1/2 White onion, diced
• 2 Carrots, diced
• 1/2 Tsp. cumin powder
• 1 Tsp. red chili flakes
• 1 Tsp. paprika
• 2 Bay leaves
• Salt and pepper to taste
• 1 Tsp. + 1 Tbsp. Olive oil

Method

1. Pre-heat oven to 400′F. Cut the butternut squash in half, and core the middle. Remove all the seeds, brush the butternut squash with 1 tsp oil, and season with salt and pepper. Wrap the butternut squash in foil, and bake for 20 minutes.
2. While the butternut squash is baking, sauté onion, paprika, cumin and remaining oil in a large pot on medium heat (3-4 minutes). Add celery, carrots, and water and bring to a simmer.
3. Remove butternut squash from the oven, and allow to come to room temperature. Carefully scoop the butternut squash away from the center, throwing away the peel. Add the butternut squash to the pot, along with chili flakes, bay leaves, and stock.
4. Bring to a boil and cook until  vegetables are tender ( about 20 minutes). Reduce heat and temper the cream by adding a small amount of the soup base to the cream, then adding the entirety back to the pot. Continue cooking on low heat for 5 minutes.
5. Remove from heat and allow to cool. Remove bay leaves, and carefully puree the soup with a handheld food processor.
6. Return the soup back to the stove and continue cooking on low, to allow the flavors to develop or eat right away if you are starving and cannot wait any longer.
7. Garnish with parsley and sour cream before serving.

Zesty Tip: For added texture you could make some homemade croutons and place them on top of the soup.

A nice pairing with this soup would be a nice piece of halibut and a simple salad and you would have yourself a fabulous meal.  Or you cannot just eat the soup by itself and move on.  Your choice.  Alright.  I am going to go make sure that my MoVember mustache doesn’t look hideous and then head off to work.  Have a super Monday and I will talk to you on Wednesday.  I will post the mustache picks on Friday.

Take care

zesty

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Mr. And Mrs Zesty arrive in New York…

Lunch at Eataly in Madison Square…. Amazing!

Hook on the Hop-n-Go for a tour.

Check into the Hotel. View Times square.

Hit Chipotle for a quick dinner.

Take in STOMP at Orpheum Theatre… One of the most amazing performances I have ever seen!

Today is a new day and lots on the agenda… Stay tuned for all the details on Monday!

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It’s a new day! A new week!  And guess what?  The sun is out.  Whooo Hoooo.  Ok Ok enough of me being silly I have something very fun to share with you today.  A simple recipe that will warm you from the inside out with packs of flavor.  It always seems the simple things in the kitchen taste the best.

I mean you look at this dish, a few aromatic choices, some seafood and some fresh herbs and you have yourself a yummy appetizer, main course or for me – maybe just a snack when you are starving.

Ingredients

• 1 Tbsp. butter
• 1 Tbsp. Olive oil
• 1/2 Cup finely chopped shallots or onion
• 1 Bay leaf
• 2 Plum tomatoes, seeded and chopped
• 1 clove garlic, minced
• 1/4 Tsp. Salt
• 1 Bottle clam juice
• 1/2 Cup white wine or water
• 1 Cup of water
• 1 lb Mussels ( scrubbed)
• 1/2 lb halibut or cod ( cubed )
• 2 Tbsp. fresh parsley

Method

1. In a large saucepan, heat oil with butter over medium heat; cook shallots and bay leaf, stirring often until shallots are softened, about 3 minutes.
2. Stir in tomatoes, garlic and salt and cook for another minute
3. Stir in clam juice, wine and 1 cup of water and bring to a boil.
4. Reduce heat and cover for 10 minutes.
5. Add mussels and halibut; cover and cook until mussels open and halibut flakes easily to the touch; about 6 minutes.
6. Discard bay leaf and any mussels that did not open
7. Stir in parsley.
8. ENJOY!

Zesty Tip: This will work with any of your favorite seafood.  Mix it up with whatever is on sale and experiment.  You can also feel free to add more flavors but I find less is more with this dish and the plum tomatoes are a really nice addition.

Ok, I am off to work and the start of another week.  Have a great Monday and let me know if there is anything that you want me to post about or try in my kitchen.  I am always up for new adventures.

Take care

zesty

Download my Free Recipe Book: Simply Zesty

Happy Friday!  This post might be a little funny as you read as to why I decided to make vegetarian chili.  Not that I have anything against vegetarian cuisine as a matter fact I tend to enjoy it, however all day I was craving a big meaty bowl of chili.

As I begin the process, I get the onions in the sauce pan with a little olive oil, I start preparing the spice blend and then I go to the fridge and reach for the package of lean ground beef.  Guess what happens next?  Yeah you are right, the ground beef is SPOILED, almost a purplish green color and a stink that would knock you over…. zesty is now cranky!

I kept my composure and decided to add mushrooms to act as a meat replacement and continue on with my chili craving.  The results were very impressive.  We loved it!

Ingredients

• 1 Tbsp. Olive oil
• 1 Cup onion
• 2 Cups Mushrooms (chopped)
• 1 Tbsp. chili powder
• 1 Tbsp. chopped fresh oregano (or 1 teaspoon dried)
• 1 Tsp. ground cumin
• 1 Tsp. Oregano
• 1 Tsp. ground mustard
• 2 Tbsp. chopped garlic
• Chopped green and red pepper ( optional )
• 1 Cup chick peas
• 1 1/2 Cups cooked Romano beans (one 15-ounce can, rinsed and drained )
• 1 1/2 Cups cooked Kidney beans (one 15-ounce can, rinsed and drained )
• 3 Cups diced tomatoes (or one 28-ounce can roasted diced tomatoes, undrained)
• 1 Cup fat free vegetable broth

Method

1. Preheat Sauce pan or Dutch oven over medium heat.
2. Add olive oil onion and sauté over medium-high heat until soft and just starting to brown.
3. Add mushrooms and peppers; cook over medium high heat, until cooked through; about 6 minutes.
4. Add chili powder, oregano, cumin, mustard, garlic, beans, chick peas,  tomatoes, and broth.
5. Bring to a boil over high heat and then reduce the heat to a simmer.
6. Cover and let simmer for 40 minutes.
7. Remove cover and simmer until desired thickness is reached
8. ENJOY!

Zesty Tip: If you want your chili to be a little thicker you have two options.  You can remove the cover for the last 20-20 minutes to allow it to thicken or you can take a cup or so of chili out and puree it and stir it back in to aide in the thickening process.

I am not sure why but lately I have been addicted to rice and beans so I decided to serve mine with a little side of rice and some nacho chips.  Of course you could serve with a big piece of corn bread, some homemade bisucits or whatever tickles your fancy.  I hope you h ave a great weekend and I will see you on Monday.

Take care

zesty

Download my Free Recipe Book: Simply Zesty

Happy Friday!  This has been a whirlwind week to say the least.  The work week flew by and the weekend is upon us – Whoooo Hooooo.  It is the time of year where sweets, breads chocolates and yes…. fudge will be on our counters, in our fridges so get ready to eat them up.

As you pretty much know by now – I love eating!  This is an old family recipe that Mom usually makes around the holidays or whenever I time I ask for a piece of fudge.  This is relatively simple to make and tastes great.  A rich creamy  treat that will definitely bring memories of the holidays.

Refer to the original recipe for all the details

Ingredients

• 3 Cups Brown Sugar
• 2 Tbsp. Corn Syrup
• 3/4 Cup Evaporated milk
• 2/3 Cup White Sugar
• 2 Tbsp. Butter
• 1 Tsp. Vanilla
• 1 Cup of crushed peanuts (optional)

Method

1. Grease baking pan (size of your choice) with butter and set aside.
2. Combine all ingredients except the peanuts in a 3-quart heavy saucepan and bring just to a boil over moderate heat, stirring until sugar is dissolved.
3. Reduce heat to low and simmer, stirring frequently, until mixture registers 238°F on thermometer  (this will take about 30 minutes).
4. Transfer to a heatproof bowl. Stir in the peanuts and beat until fudge is thick and smooth, about 2 minutes.
5. Spread evenly in your greased baking pan.
6. Gently score the tops of the fudge in the sizes you want to cut.
7. Refrigerate, uncovered, until firm enough to cut, about 30 minutes.

Zesty Tip: If you do not have a candy thermometer – you can place a teaspoon of mixture dropped into a small bowl of cold water holds a soft ball when pressed between your fingers to determine that it is complete.

Have a super Friday and I will see you on Monday.  Let the weekend be action packed for you or relaxing ( whichever you prefer ).  I will share two exciting pieces of news with you on Monday.  Stay tuned for some zesty news.

Take care

zesty

Download my Free Recipe Book: Simply Zesty

Happy Monday and welcome to a new week!  I was unsure what to share with you today because I have so much in the hopper and ready to go and there is so much going on in the coming weeks.  As you know from last week, September 1st marks the start of HELP THE STUDENTS event and I cannot wait.  It will be a one month series, featuring simple, quick meals that anyone can prepare with simple everyday ingredients.  They will also focus on being cost effective as well as packing lots o’ flavor.

Before we get into today’s recipe which I pretty much love – I want to share some feedback I have heard over the blog in the last few months both positive and negative.  The positive feedback just reassures me that I am doing something I love and will continue to do.  The negative feedback is what I really love.  Sound bizarre?  Not really.  I find the negative information drives me to deliver a better blog, add more value for you the reader and an enhanced experience for all to enjoy.

Positive Feedback

• Amazing Photography
• Tasty recipes that I can actually make
• Love the Zesty Tips
• Fun to read

Negative Feedback

• Not enough Vegetarian recipes
• Want more posts each week
• More pictures of zesty and his family
• Would love to see more E-books of recipes

On to the Food

Ever need an idea oh how to use up a fresh summer pineapple in a different way?  I know myself I have the hamsters moving in my head all the time to come up with innovative ideas to use fruit in the summer to impress both my palette and yours.

Most recently I had a gorgeous fresh pineapple from the farmers market and I knew I wanted to grill it.  By grilling fruit, the sugars inside caramelize so well and give you that sweet warm texture as you bite into them.  For this quick recipe all you need are a few ingredients and about 10 minutes to whip it up.  I have tried this twice now, so far and it has been a hit each time.

Ingredients

• 1 Whole Pineapple ( sliced and cored)
• Vanilla Ice cream
• Pink Peppercorns (optional)
• 1 Tbsp. Butter
• 1 Tbsp. Brown sugar
• Orange zest

Method

1. In a bowl add butter and brown sugar and microwave for 30 seconds.
2. Preheat grill to medium heat
3. Coat the pineapple in the borwn sugar butter glaze and place on grill.  Stay close as it will cook quickly and you do not want it to burn
4. Once golden brown, remove from heat and top with Vanilla ice cream, a few pink peppercorns for a bite and some fresh orange zest.
5. ENJOY!

Zesty Tip: For a little crunch, try adding some toasted walnuts, peanuts or even pecans to elevate the flavor and texture combination even more.

I hope you enjoyed this quick spin on fresh fruit.  See you on Wednesday for the Help the Students event kick-off.

Take care
zesty

Download my Free Recipe Book: Simply Zesty

Happy Monday!  I hope you had a great weekend and enjoyed the extended vacation if you took part in Independence Day.  Before we begin with what I coin as a “Killer Carrot cake” with cream cheese icing I want to announce the two winners of the POM Giveaway.

Winners

Comment 88:  Keri

I think POM is on of the most wonderful products to come out! Who doesn’t love pure and natural foods?! Never tried the juice, but I love the idea!

Thanks!
Keri

Comment 20: Rosalie

I love pomegranate juice

It’s a great mixer for alcohol. Hahaa.

Now on to the carrot cake.  This was another extension of my great baking afternoon last Wednesday which so far has included chocolate cream cheese cupcakes and rhubarb cupcakes.  With today’s recipe, I think we went overboard and hit a Grand Slam.  This cake is simply amazing.  And not to under estimate the amazing baking skills of my sister in law – it is quite easy to make!

Ingredients

• 2 Cups White Sugar
• 4 Eggs ( well beaten )
• 3 Cups grated carrots
• 2 Cups flour
• 2 Tsp. Baking Powder
• 1 Tsp. Soda
• 1 Tsp. Salt
• 2 Tsp. Cinnamon
• 1 Cup Mazola Oil

Frosting

• 8 Oz. cream cheese
• 3 Tbsp. Butter
• 3 1/2 Cups Icing sugar
• 1/4 Tsp. Salt

Method

1. Preheat Oven to 350 Degrees
2. Add Sugar, gradually to mazola oil.
3. Beat well after each addition.

1. Add beaten eggs gradually to sugar and oil mixture.
2. Beat well until smooth and fluffy.
3. Sift dry ingredients and add gradually.

1. Add carrots and mix well.
2. Bake in a 10′ Tube Pan that has been lightly greased and floured.

1. Bake for 60 minutes and let cool for 20 minutes.

1. Leave cake upside down on cooling rack until completely cool.

1. For the frosting – Cream cheese, blend in butter and icing sugar and salt.  Mix until smooth.  Spread over entire cake.

1. ENJOY!

Zesty Tip: Be sure to let the cake cool completely before both icing and cutting.  If you are like me you will love this cake chilled but some people swear by eating it warmed through in the microwave.

Around the blogsphere

Be sure to check out my latest partnering venture with Angela from Oh She Glows at the Summer Glow Boot Camp.

Have a great Monday and I can’t wait to hear what you think of this decadent yet simple carrot cake and how your weekend was.

Take care

zesty

Download my Free Recipe Book: Simply Zesty