Pozole, Pie and Spinach!

Welcome to the third week of a Soup-a-Week! This time it's Butternut Squash Pozole. I've made this one before, but it's amazing every time.

And what's not to love about pie. It seems that I went a little fruit-happy last week, but then got a bunch of delicious apple that were more appetizing, so I had to save the fruit-- thus the pie.

And finally two recipes that include Spinach! I was in Madison this weekend for my friend's wedding. It was great to spend time with my family and celebrate at a beautiful wedding. But it's always hard to stay low-sodium and less-processed away from my own kitchen. I made the skillet potatoes when I couldn't make myself eat another sandwich for lunch. They turned out very well. And this evening, a creamy spinach sauce seemed perfect for the end of a rainy day. Enjoy!

Butternut Squash Pozole

Multiple Servings (includes 3-4 servings of vegetables)

1 Onion, chopped

1 Green Bell Pepper, chopped

1/2 Butternut Squash, peeled and cubed

4 medium Tomatoes, diced

1 bunch of Cilantro

1 can low sodium Pinto Beans

1 can low sodium Hominy

1-2 cups Chicken, cooked in a crockpot the night before

1 can Green Chilies

Homemade Chicken Broth

2 Tbsp. Chili Powder

2 Tbsp. Cumin

Garlic

1 Tbsp. Oregano

2 tsp. Black Pepper

1 Tbsp. Paprika

Dash of crushed Red Pepper

3 Tbsp. White Vinegar

2 Tbsp. Honey

In a large skillet, sauté butternut squash until browned.  In a large soup pot, sauté onions and green pepper until tender and browned. Add all other ingredients except for vinegar. Bring to a boil, then reduce heat and simmer for about half an hour. Add vinegar.

Strawberry Nectarine Pie

Multiple Servings (includes 2 servings of fruit)

Crust:

1 cup and 2 Tbsp. Flour

1/3 cups Vegetable Oil

5 Tbsp. Cold Water

Filling:

2 cups Strawberries, de-stemmed and diced

3-4 Nectarins, de-pitted and diced

1/4 cup Flour

1 Tbsp. Sugar

1 Tbsp. Lemon Juice

 1 tsp. Cinnamon

2 Tbsp. Water

Pre-heat oven to 400 degrees. Combine ingredients for pastry dough. Roll out between two pieces of wax paper, larger than pie pan. Arrange in pan and trim left-overs. Re-roll out remaining dough and cut into strips. Bake dough for about 10 minutes.

In a medium bowl, combine fruit, flour, lemon juice and cinnamon. Pour into pie pan. Lay strips of dough across  pie filling in a grid. Wet dough along the intersections to help pastry hold.

Take two pieces of tin foil, place them on counter in a “T”. Place pie pan in the center and fold up edges until they envelope the pie, but leave a large opening. Bake for about 20 minutes and then peel back tin foil. Bake for another 15-20 minutes or until top begins to brown.

Skillet Spinach and Lemon Potatoes

1 Serving (includes 2 servings of vegetables)

1 medium Potato, peeled and diced

Water

Olive Oil

1/4 cup Onion, chopped

1 cup Spinach

2 Tbsp. Lemon Juice

Garlic Powder

Black Pepper

Italian Spices

Paprika

Parmesan Cheese

Boil potatoes until tender. Move to an oiled skillet. Sauté with onions until browned. Add spinach, spices and lemon juice. 

Serve with Parmesan cheese.

  

Pasta with Spinach Cream Sauce and Broccoli

1 Serving (includes 3 servings of vegetables)

1/2 cup Pasta

Water

Olive Oil

1/2 cup Onion, chopped

2 cups Spinach, finely diced

Garlic

Black Pepper

Oregano

Tarragon

Paprika

1-2 Tbsp. Cream Cheese

1 cup Water

2 Tbsp. Lemon Juice

Parmesan Cheese

Cook pasta according to instructions. In an oiled skillet, sauté onions until translucent. Add spinach, spices and herbs. When spinach is wilted. Add cream cheese and water. Stir and heat until well blended. Add lemon juice.

Pour in pasta and combine well. Serve with Parmesan cheese.