Basal Curried Squash Soup

Curried Squash Soup

3-4 Winter Squash

2 Tbsp Coconut Oil or Olive Oil

1 Large Yellow Onion, thinly sliced

3 Ribs Celery, roughly chopped

6 Cloves Garlic, roughly chopped

3 Tbsp Ginger, peeled and minced

2 Tbsp Curry Paste (Yellow Mae Ploy)

4 Quarts+ Vegetable Broth

25 oz Coconut Milk

Salt, Pepper, Agave/Honey, Apple Cider Vinegar (to taste)

1. Preheat the oven to 425F

2. Cut any variety of squash in half, scoop out seeds and place in a single crowded layer on a sheet pan. Drill with olive oil and salt liberally.

3. Roast for 45-60 mins or until the flesh of the squash is fork-tender. Allow to cool for 20-30 minutes (or up to a few days in the refrigerator) before scooping flesh out into a bowl and set aside.

4. Melt coconut or olive oil in a large pot over medium heat and add onion, carrot, celery, and 1 Tbsp salt. Cook for 5-8 Mins, stirring frequently until softened.

5. Add garlic, ginger, 1 Tbsp salt, 1 tsp black pepper, and curry. Allow to cook for 2-3 mins, stirring constantly until fragrant.

6. Add cooked squash, vegetable broth, and coconut milk.

7. Change the burner to low heat and bring to a simmer. Allow to simmer, stirring occasionally for 15-20 mins.

8. Remove from heat and allow to cool for 5-10 mins.

9. Blend the soup in batches in a blender or in your cooking pot with an immersion blender.

10. Once blended, season with agave, apple cider vinegar, salt and pepper to taste.

11. Cool using an ice bath to room temperature before transferring to a container and storing in the refrigerator for up to 6 days or the freezer for up to 3 months.

Tip #1: You can substitute many different fall/winter vegetables instead of squash for this recipe. Consider cauliflower, celery room, parsnip, or a combination of any of the vegetables.

Tip #2: Add protein, color and texture to this dish in the form of toppings. Rotisserie chicken, bacon, lentils, feta cheese, pumpkin seeds, pecans, dried fruit, etc.

Sourdough Pretzels

Recipe from Farmhouse on Boone

Ingredients 

• ▢ ½ cup sourdough starter, active and bubbly (113 grams)
• ▢ 1 cup water, 236 grams
• ▢ 2 tablespoons honey, 42 grams or maple syrup
• ▢ 1 ½ teaspoons salt, 11 grams
• ▢ 3 cups unbleached all purpose flour, 420 grams

WATER BATH

• ▢ 2 quarts water
• ▢ 1 tablespoon baking soda
• ▢ 1 tablespoon brown sugar

EGG WASH

• ▢ 1 large egg yolk
• ▢ 1 tablespoon water
• ▢ pretzel salt
• 
  

Instructions 

• Add active sourdough starter, water, honey, salt and all-purpose flour to the bowl of a stand mixer.
• 
  
  Mix the dough on the lowest speed for 5-10 minutes with the dough hook. The dough should pass the window-pane test.
• 
  
  Cover the bowl with plastic wrap or a lid and let rest at room temperature for 8-12 hours. Or until doubled.
• 
  
  Divide the dough into 15 equal pieces.
• Roll each piece into a 18” rope and then create a U-shape.
  
  
  Take the two ends of the rope and create a twist with the dough.
  
  
  Twist it twice and then press the ends of the dough into the bottom of the U-shape.
  
  
  Cover the dough and allow them to rise for about an hour.
  
  
  Preheat the oven to 425°F.
  
  
  Bring water in a large stockpot to a boil and add 1 tablespoon of baking soda and 1 tablespoon of brown sugar.
  
  
  Boil the pretzels for 30 seconds on each side, being careful not to overcrowd.
  
  
  Place on a parchment lined baking sheet.
  
  
  Brush each pretzel with egg wash and sprinkle with coarse salt.
  
  
  Bake 15 minutes, or until golden brown.

  • Notes

    • You want to use active sourdough starter to make this light and fluffy.
    • This is the perfect master recipe that is delicious with just a little salt, or you can customize with additional delicious toppings.
    • Sourdough discard can be used instead of active sourdough starter, but you may have to let the dough ferment longer. 
    • You don’t need to be confined to just creating the pretzel shape. Try shaping them into pretzel buns, knots, twists, or rolls!
    • Some people are sensitive to baking soda, so if you know this is the case, skip the baking soda and just use sugar in the boiling water. 

Pear Crisp

 

FOR THE FILLING:

• 3 pounds ripe but firm Bartlett pearspeeled, sliced into 1/2-inch slices
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/4 tsp EACH ginger, cardamom, salt

FOR THE TOPPING:

• 1/2 cup all-purpose flour
• 1/2 cup old fashioned rolled oats
• 1/2 finely chopped pecans
• 1/3 cup packed brown sugar
• 3 tablespoons granulated sugar
• 1/4 teaspoon cinnamon
• 1/8 tsp EACH nutmeg, salt
• 8 tablespoons unsalted butter melted

• Preheat oven to 425 degrees F. Grease an 8×8 baking pan or 9-inch cast-iron skillet with softened butter; set aside.
• To make the topping: Add all of the topping ingredients to a large bowl except the butter and stir until combined. Pour in the melted butter and stir with a spatula to combine then use your hands to combine until the mixture resembles crumbly wet sand. Cover and transfer to the refrigerator while you prep the filling.
• To make the filling: Whisk all of the filling ingredients together in a large bowl except the pears. Add the pears and stir to combine as you slice each pear. Stir all the pears until evenly combined in the sugar mixture.
• To assemble: Transfer filling to prepared baking dish. Sprinkle topping evenly over the filling, breaking up any large chunks.
• To bake: Bake at 425 degrees F until fruit is bubbling around the edges and topping is golden brown, about 30 minutes, rotating the pan halfway through baking. Transfer baking dish to wire rack and let cool until warm, about 15 minutes. Serve warm with vanilla ice cream.

Greek Cucumber Salad

 Ingredients (4 servings)

• 2 large cucumbers (Persian or English cucumbers are best), sliced into half-moons
• 1 pint cherry tomatoes, halved
• ½ red onion, thinly sliced
• 1 green bell pepper, chopped (optional but traditional in horiatiki salad)
• ½ cup Kalamata olives, pitted
• ½ cup feta cheese, crumbled (or dairy-free feta if needed)
• 2-3 Tbsp fresh parsley or oregano, chopped

Dressing

• 3 Tbsp extra virgin olive oil
• 1 Tbsp red wine vinegar (or lemon juice)
• 1 garlic clove, minced
• ½ tsp dried oregano
• Salt & black pepper, to taste

Instructions

1. Prepare veggies: Place cucumbers, tomatoes, onion, bell pepper, and olives in a large bowl.
2. Make dressing: Whisk together olive oil, vinegar, garlic, oregano, salt, and pepper.
3. Combine: Pour dressing over vegetables, toss gently.
4. Top: Add feta and herbs right before serving.

Sourdough Naan

 Ingredients (8 pieces)

• 1 cup (240 g) sourdough starter (active or discard, unfed is fine)
• ½ cup (120 g) plain dairy-free yogurt (or Greek yogurt if not dairy-free)
• 2 Tbsp olive oil (or melted butter/ghee)
• 2 cups (250 g) all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• Optional: garlic butter or olive oil + herbs for brushing

Instructions

1. Mix the dough: In a bowl, combine starter, yogurt, and oil. Add flour, baking powder, baking soda, and salt. Mix until it comes together.
2. Knead: Knead lightly for 2-3 minutes until smooth (it will be soft and slightly sticky). Add a sprinkle of flour if needed.
3. Rest: Cover and let rest at room temp 2-3 hours (if using discard) or 1 hour (if using active starter). For extra flavor, you can refrigerate overnight.
4. Shape: Divide into 8 balls. Roll each into an oval or round, about ¼-inch thick.
5. Cook: Heat a cast-iron skillet or heavy pan over medium-high. Cook each naan for 1-2 minutes per side, until puffed and golden brown spots form.
6. Finish: Brush with melted garlic butter, olive oil, or ghee. Sprinkle with cilantro if you like.

Creamy Wild Rice Soup

🌾 Creamy Wild Rice Soup

(Skip roux and milk for a non-creamy soup)

Ingredients (4–6 servings):

• 1 cup uncooked wild rice (rinsed)
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 8 cups vegetable broth (or chicken broth if preferred)
• 1 tsp dried thyme
• 1 tsp dried rosemary (or 1 sprig fresh)
• 1 bay leaf
• 1 cup mushrooms, sliced (optional but recommended)
• 1 cup diced cooked chicken (optional, for non-vegetarian version)
• 1 cup coconut milk, oat milk, or heavy cream (for creaminess)
• 2 tbsp olive oil or butter
• 2 tbsp flour (or gluten-free flour) for thickening
• Salt & pepper to taste
• Fresh parsley for garnish

Instructions:

1. Sauté veggies – In a large pot, heat olive oil or butter. Add onion, carrots, celery, and mushrooms. Cook about 5–7 minutes, until softened. Stir in garlic and cook 1 more minute.
2. Add rice & broth – Stir in wild rice, thyme, rosemary, bay leaf, and broth. Bring to a boil, then reduce to low. Simmer 45–50 minutes, until rice is tender.
3. Make a roux (for creaminess) – In a small pan, melt 2 tbsp butter or heat oil. Stir in flour to form a paste, cook 1–2 minutes. Slowly whisk in 1 cup of soup liquid until smooth. Return this mixture to the pot.
4. Finish the soup – Stir in coconut milk/oat milk (or cream) and cooked chicken (if using). Simmer 5–10 minutes more. Adjust salt & pepper.
5. Serve – Remove bay leaf, garnish with parsley, and enjoy warm with crusty bread.

Flourless Peanut Butter Banana Muffins

 Bake 15 minutes at 325°

Spray mini muffin pan

2 ripe bananas mashed

1 cup creamy peanut butter

½ Cup maple syrup

1 egg

1 tsp baking soda

Cinnamon ½ tsp to 1 tsp

Pinch of salt ¼ tsp

Chocolate chips - measure with your heart