Baja Butternut Squash Soup

Очень вкусный суп и готовится просто. Делала с замороженой тыквой, так что никакой возни.


1 1/2 pounds (1 small to medium) butternut or other winter squash
1 teaspoon canola oil
2 stalks celery, chopped
1 small onion, diced
1 carrot, chopped
1 teaspoon ground cumin
1/4-1/2 teaspoon ground chipotle chile (see Note)
1/8 teaspoon ground cloves
6 cups vegetable broth
1 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1/2 cup nonfat plain yogurt
2 tablespoons snipped fresh chives or chopped parsley

Preparation

Preheat oven to 350°F.
Cut squash in half and seed. Place the halves on a baking sheet, cut-side down. Bake until tender when pierced with a knife, 45 minutes to 1 hour. Scoop out flesh when cool enough to handle.
Heat oil in a large saucepan over medium heat. Add celery, onion and carrot and stir to coat. Cover, reduce heat to medium-low and cook, stirring frequently, until soft, 8 to 10 minutes. Stir in the squash flesh, cumin, chipotle to taste and cloves. Add broth and simmer, covered, until the vegetables are very tender, 20 to 25 minutes.
Puree the soup with an immersion blender or a regular blender (in batches) until smooth. (Use caution when pureeing hot liquids.) Season with salt and pepper. Garnish with a drizzle of yogurt and sprinkle of chives (or parsley).


Nutrition

Per serving: 55 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 10 g carbohydrates; 0 g added sugars; 4 g total sugars; 2 g protein; 3 g fiber; 534 mg sodium; 212 mg potassium.

Nutrition Bonus: Vitamin A (160% daily value), Vitamin C (20% dv)

Источник: http://www.eatingwell.com/recipes/baja_butternut_squash_soup.html

Mussels alla Diavola

Сделала 1/3 порции нам на двоих вчера на ужин. Очень и очень вкусно.

Yield
Makes 6 main-course servings
Active Time
35 minutes
Total Time
35 minutes

Ingredients

12 garlic cloves, minced (1/3 cup)
1 1/2 teaspoons dried hot red pepper flakes
1/2 cup olive oil
1 (28-oz) can whole tomatoes in purée
2 tablespoons tomato paste
2 teaspoons dried oregano, crumbled
1 teaspoon dried basil, crumbled
1/4 cup drained bottled capers (1 1/4 oz)
1/2 cup Kalamata or other brine-cured black olives (3 oz), pitted and chopped
1/3 cup dry red wine
1 lb dried linguine
3 lb mussels (preferably cultivated), cleaned (see cooks' note, below)

Preparation

Cook garlic and red pepper flakes in oil in a deep 12-inch heavy skillet over moderate heat, stirring, until fragrant but not browned, about 2 minutes. Add tomatoes with purée, tomato paste, herbs, capers, olives, and wine and simmer, uncovered, stirring occasionally and breaking up tomatoes, until sauce is thick, about 15 minutes.
Cook linguine in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander.
While pasta cooks, increase heat under sauce to moderately high and add mussels, then cook, covered, until mussels just open wide, checking frequently after 3 minutes and transferring to a bowl. (Discard any mussels that remain unopened after 6 minutes.)
Serve linguine with mussels and sauce.

Источник: http://www.epicurious.com/recipes/food/views/mussels-alla-diavola-108341