Spicy! Butternut Coconut Curry Soup

Ghost Pepper Curry Powder is the kicker to my butternut squash soup that is vegan. Also, I add kale, spinach, mushrooms and carrots to add texture and flavor (and trick husband unit into eating all of them).

How I get my husband to eat vegetables he needs but doesn’t dig…make a soup!

Can we not do an entire PHOTO SHOOT of the items we want to share recipes for? OK great.

Get my SPICY BUTTERNUT COCONUT SOUP HERE.

Equipment I use

InstantPot
Blender


Ingredients

Spice Time: CRITICAL

⅛ t ghost pepper curry powder
1/2t black pepper
1/2t ginger
1t salt
1 veggie bullion cube
1 pinch of cayenne pepper

5C water
1C Thai coconut cream milk
Drizzle EVOO

1 yellow onion chopped
3 garlic bulbs chopped

2 large butternut squash cubed
2 russet potatoes cubed (skin on)
2 carrots chopped (skin on)
2C spinach
3C lacinato kale chopped
3 white mushrooms chopped

Let’s do it!

Prepare ALL of your ingredients before you begin cooking. Chop, measure, prep is key. Blend your spices in a bowl and use a fork to make sure they’re nicely mixed.

In your Instant Pot:

Saute onion, garlic in the drizzle of EVOO just to soften. Not really necessary though!

Turn off Sauté mode.

Blend your chopped veggies in a large bowl (it’s easier than trying to do it in the IP).

Add veggies to IP.

Add 5C of water.

Chop bullion into tiny blocks and sprinkle into IP.

Place spices in coconut cream milk. Stir them in. (Take a teeny-tiny taste…it’s so yummy!). Add them to IP.

Push veggies into liquid as best as you can.

Place IP lid on, adjust steam release to CLOSED.

Manual time of 40 minutes (try 30…it’ll likely work. I live at 7,000’ so things take a little longer and require more fluid).

When IP done you will scoop all of the cooked ingredients into your blender small batches at a time then transfer into a big bowl. Once all of the ingredients have been liquified pour them back into the IP and turn off completely.

7 Oct 2019

I’ll post a photo of it all served up if I can. I’ve made this soup 10 times at least and it NEVER gets old. This recipe is a bit different because I was forced to get GHOST PEPPER CURRY…no, wait…I read it wrong and meant to get just plain old CURRY POWDER. That ghost pepper portion is what gives this a little MORE HEAT which my husband LOVES.

Serving with sourdough bread and vegan butter.

Making croutons to float on top (yum)!

It’s gonna snow here in Colorado today or tomorrow so I’m READY with this warm meal to enjoy.

Do you make soups? If so, what is your best recipe?

Delicious Pumpkin Bread Recipe

Pumpkin Bread (Made In A Forest River Cherokee Trailer)

Perfect for a morning cup of tea or coffee. It’s sweet but not too sweet.

This is the bread that we got 3 slices out of before heading out on a run and to the gym for a workout during which time our chocolate lab Kona helped himself to the remainder. This bread was DELICIOUS. No kidding. I’ve got limited resources here (space constraints) and limited space in the oven.

ALSO: just a Pro-Tip from this Instant Pot girl… I created tons of pumpkin purée using my instant pot. It was too easy not to share. Simply wash, cut into pieces and IP for 15 minutes. Leave the skin on. Toss into a blender or food processor and ON LOW begin to puree it. You can use I t immediately (might wait for room temps) or freeze for later. We have been pouring it on top of our pet’s wet food (great health benefits for them too.). Here is a link to a great article about that

Baking in a trailer is TOUGH. The oven is a tiny thing with ONE line of burners directly down the center. This has been a challenge that has burned plenty of my creations. I think I’ve mastered it and we’re eating yummy baked goods again just like on Monticello with my giant convection oven! Note: you can choose gluten free or not.

Ingredients

Bread pan

1C Oat flour (gluten free)

3/4C Gluten Free Baking Flour

1t baking SODA

½ t baking POWDER

1/4 t salt

½ t nutmeg

¼ t ginger

½ t pumpkin spice

¾ C brown sugar

1 ¼ C pumpkin purée

¼ C coconut oil

½ banana, smashed

¼ c water

¼ c dried cranberries

⅓ c pumpkin pepitas (for the top)

Preheat Oven to 375

Prepare your loaf pan with either parchment, lightly greased and flour or use silicone baking dish (that is what I use)

Directions:

In a large bowl (if you have that option) combine Oat Flour to Brown Sugar. Whisk it until it is completely combined.

In a smaller bowl, whisk together the pumpkin through the cranberries.

One cup at a time, blend the dry ingredients into the wet. Add the next cup once the first is completely blended. Continue until all the dry ingredients are in the smaller bowl.

The mix will be sticky, not runny.

Pour or spoon mixture into baking dish and spread with a spoon.

Evenly sprinkle pepitas on top of bread.

Place in oven on right side, top most shelf. Bake for 25 minutes.

Move to other side (DO NOT TURN…JUST SCOOT IT OVER) the bread and bake for another 25 minutes.

Remove from oven and set to cool (15 minutes). Turn oven off.

Place on a cutting board and take a pic before your family (especially Husband Unit) start carving and devouring it! 🙂

27 October 2017

Forest River Cherokee

Vegan

Vegetarian

Gluten-Free (optional)

Pet link: https://animalwellnessmagazine.com/the-power-of-pumpkin/

Rice, Quinoa and Veggies

This recipe is DELICIOUS.

Not only can you have a healthy meal, the lemon juice can be added to the lime juice (ooops I accidentally juiced my limes) and orange juice…of course you need to add a shot of birthday tequila (thanks Shonna) and Cointreau…on ice (no salt). Diane’s Puckery Margarita with fresh EVERYTHING…

Randy licked his plate and complimented me after stuffing his face.

STIR “fry” MEDLEY

25 Oct 2017

Barely any oils – just the vegan butter and after wrapping this up I’d say you only need half of the butter I used which makes it even healthier.

Red Quinoa, Brown Rice topped with: buttery lemon veggies saute onion, garlic, cherry tomato, green zucchini, kale and garbanzo beans. Added 1T basil (sweet) and 1/2t red chili peppers. 1T of fresh lemon juice and 2T vegan butter.

Y.U.M.

Ingredients

Cook ½ c red Quinoa

Cook 1 cup brown whole grain rice

Chop:

½ yellow onion

2 garlic cloves (slice like dimes as thin as you can)

2 cups of kale

10 red cherry tomato, halved

1 cup sliced zucchini (like halved quarters)

½ can of Bushes Garbanzo beans

1T sweet basil

1 t red chili pepper flakes

2T fresh squeezed lemon (I made a margarita with the remainder…thinking of you Diane!)

Cook rice as directed. Set aside and keep warm.

Cook red quinoa as directed. Set aside and keep warm.

In a giant skillet (or wok if you’re lucky) place 2T of vegan butter. Let it get shimmery hot then add garlic. After about a minute add ALL of the remaining vegetables and beans. Stir in the basil and pepper. Lastly, add the lemon juice! Let simmer.

Plate a scoop of rice, scoop of quinoa and two scoops of the skillet delight.

This was a BIG hit and SO easy too. Even in my tiny kitchen.

Kale Quinoa Buttery Lemony Corny Feast

Who needs a FAST and delicious dinner recipe!? Check this out. You will be glad you did.

A plate of incredible deliciousness that gives you a little buttery flavor partnered with lemony freshness. Packed with protein and completely vegan. It was delicious!

The kale and corn medley is what makes this so flavorful.

I am at 9000 elevation and must cook for a little longer in my travel trailer. Unfortunately the burner “low” setting is not the “low” you would get at lower elevation.

We feasted and we’re STUFFED with this goodness.

Serves: 2

Ingredients

3 C chopped kale

1 fresh lemon juiced (at least ¼ cup, halved)

1 fresh corn kernels (remove from 1 cob)

2 Roma tomatoes, sliced

1 can of black beans

Cook ¾ cups of quinoa

Cook ½ cup of long grain brown rice

½ t crushed red pepper

Pinch of salt

Directions

Prepare your rice (add 1T vegan butter) and red quinoa and set aside keeping warm.

Chop kale and add ½ of your lemon juice. Set aside.

Shuck your corn and slice tomatoes.

Place kale and 1T butter in sauce pan. Bring to simmer (about 4 minutes) then add corn kernels, red crushed pepper and pinch of salt. Stir it often to mix the pepper and salt but not wilt the kale too much (see photo). Remove from heat.

Plate it up: a scoop of quinoa, portion of the fresh chopped tomatoes, rice and kale/corn medley.

This recipe is for two people in case you need to feed more folks.

Kale Salad (SoCal)

How to eat kale raw AND LIKE IT. Try my salad idea.

Pippy's Kitchen Kale Medley The ThirdKale Medley Salad The Third (SoCal Version)

Kale Salad The Third

I can’t get enough chopped kale these days.  I never thought I’d love it as much as I do.  I have no idea if it is related but I am sleeping like a ROCK so soundly.  Must be the kale. 🙂

This salad is built from Farm Fresh To You and Trader Joe’s produce.

I chop my lettuce a little larger to slow my husband down.  I’ve watched the speed he can inhale food and I’ve noticed there is NO WAY he can snarf down a salad I build.  My secret is the lettuce leaf size.  Beware:  bitching and moaning about leaf size is inevitable…but it is worth it!  We need to SLOW DOWN and chew our food whether you agree on it or not.  

Servings: 4-6

Ingredients
5 giant lacinato kale leaves, remove the stem from leaf and chop into small bits
1 head of lettuce, chopped larger than bite size
2 Persian cucumbers, chopped like nickels
2 carrots, chopped like nickels
2 celery stalks, chopped like nickels
1 red tomato (cut into bite size chunks)
10 cherry tomatoes (added last to each plate, 3 each)
1 small avocado (added last, halved and sliced)

Directions
Cut your lettuce and kale, toss it together and place in fridge in its own bowl (to chill).

While it’s “chillin’” cut the remaining vegetables (aka The Medley) except for the cherry tomatoes and avocado.  

Serve the bed of greens on the bottom and the medley on top for each plate/giant bowl.

Add the avocado and cherry tomatoes (optional).

Dig in!!

DRESSING?

Yes please!  

I spoon regular hummus throughout my salad (about ¼ cup) and blend it all together.  YUM!  Add your dressing as desired.

Randy has his salads dry, adding tons of cracked pepper.  He also added black beans to his (about ¾ cup).

Nutrition Info per serving (about 2 cups)
Calories 110 kcal
Fat 4g
Carbs 16g
Protein 4g

Packed with Vitamin A, C, Calcium and Iron.   See the My Fitness Pal recipe – click here.

Banana Bread Recipe

Three medium size bananas stared at me for three days…what else should I have done?!

banana-bread-recipe-to-print-pages

banana-bread-vegan-2017-jan

Banana Bread – off the charts DELICIOUS
Vegan, Vegetarian

This bread is not super sweet.  My daughter has nut allergies so I only used a few pecans on one side of the top.  Randy loves coming home after a boot camp workout to a surprise and I had these bananas staring me down for the last three days.  What else was I supposed to do!?

Time 1:08

 Preparation 8 minutes.  Baking 50 minutes.  Cooling 10 minutes.

Ingredients:
1 cup of smashed banana
2T chia seeds
⅓ cup almond-coconut creamer (or non-dairy milk)
1T coconut oil (melted)
2T maple syrup
2t vanilla extract
¼ c sugar
½ c rolled oats
1t baking soda
½ t baking powder
½ t kosher salt
1 ½ c whole wheat flour
Optional: pecans on top, ¼ cup

Directions:

Lay all of your ingredients out first.

Preheat oven to 350 degrees.

Line bread baking dish with parchment paper.

Stir chia and non-dairy milk (I used a coconut/almond milk cream I had in my fridge). Set aside.

Combine banana, chia milk blend, maple syrup, vanilla extract and coconut oil well.  Really stir it up.

Add in and stir well between each ingredient: sugar, oats, baking soda, baking powder, salt.  Mix it up well.

Sprinkle in flour folding and mixing.  

It will be a big sticky blob – which is what you want.  

Use a spoon and ¼ measuring cup to scoop and transfer mix to the parchment paper covered bread baking dish.  Spread it out nicely.

Bake for 50 minutes.  Remove and lightly press the middle of bread (it should push back up – if so, you are done.  If not, put it in for another 5 minutes).  I love my breads crusty.

Remove from dish and place on rack to cool down, 10 minutes at least.
Cut and serve immediately!

BRIGHT IDEA

Have baked bread in the morning! Wake up your family (and neighbors) with the delicious wafting smell of this bread.  Prepare the wet ingredients and place in airtight container the night before.  Same with the dry ingredients. Mix together first thing in the morning and SHAZAM!  

UPDATE (Feb 15, 2017)

I have successfully eliminated COCONUT OIL from this recipe!  The bread is just fabulous.

I also added cinnamon on my last go around: “best bread so far” was the exact comment from my Husband Unit.  Just sprinkle 1/4t of cinnamon up to 1/2t into the batter just before placing it into the bread dish to bake.

SEE MY BANANA BREAD “FIRST CUT”

Starring: my banana bread fresh out of the oven having cooled for 10 minutes.

I found the original recipe at OhSheGlows and modified it to match what I had in my cupboard.  I LOVE her website and highly recommend you visit for plenty of ideas.