Hello everyone, I'm so excited for the Fall-o-ween season. Yummy pumpkins and corn and squash. An speaking of squash..I made a retarded-awesome butternut squash soup the other day. I roasted my butternut squash until it was soft and easily removed from the skin. Then I sauteed some onions and apples until translucent. I added the squash with a few baby carrots and a small peice of ginger and some celery leaves. I added a box of chicken stock. You can use veggie stock if you want. I boiled the hell out of it untill I could mash it all together with a potato masher. Then I carefully added it in small batches to my nutribullet blender and pureed it until it was super smooth. My food processor wasn't getting it smooth enough. But the bullet did a great job. I pureed the whole batch and returned it to the pot. I added some salt and white pepper and a pinch of sugar. A little pumpkin Pie spice and some turmeric. This is all by taste. You have to just adjust as you go. I added about a half a cup of evaporated milk at the end to give it a creamy finish but you can leave it out if you want. You can see pictures of my food if you join the Allisons Edibles group on Facebook. Im not very tech savvy so I haven't been able to post pics because I don't have my phone app anymore. I strongly suggest you make this soup for a holiday..so yummy..here's an approximate recipe 1 large butternut squash (mine was over 4 lbs) 3 large mutsu apples(you can use a combination of what's on hand) 1 medium onion chopped 3 tbs of canola for sauteeing the onions. Do not use olive. It will make your soup taste weird. A Handfull of baby carrots A few celery leaves. From the middle stalks. But please remove before you puree. a small price of ginger. But remove this as well before you puree 1 box of chicken stock and equal parts water Salt and a few pinches of white pepper. Pumpkin pie spice Turmeric Evaporated milk(optional)

Hello everyone! Its been a while since ive blogged. Ive been mostly posting these days in my Allisons Edibles group on facebook. But this is where it all began. Ive been through a lot of changes lately. Especially with my food. As most of you know I was a vegetarian for quite some time. I have started eating animals again. This was a very difficult and personal decision. I will always lean towards a vegetarian style of eating, but deviating has opened up a whole new world of things to try. I'm actually excited because I will be going on a vacation in mid July and will be reviewing the restaurants that I will be visiting on my trip. Its been a while since ive posted any recipes so I think some restaurant reviews will be a nice way to get back into the swing of things. I will however post a recipe today for a nice quinoa salad that I tried recently. Quinoa is a super food. It is the only grain that is a complete protein. Perfect for a gluten free lifestyle..or anyones lifestyle for that matter. So I hope your inspired to hunt down some quinoa and try something different This recipe is so simple and the amounts of the ingredients can really be up to your preference. I made some quinoa. Ratio 2 to 1. Just like rice. I made enough to make 4 cups cooked. Two cups uncooked. Remember to rince your quinoa in water before you cook it. You can do all of this ahead of time. Then I sauteed a whole chopped medium onion on a medium to low flame just to sweat them. Do not burn the onions. No bueno Then to the translucent onions I added 3 minced garlic cloves and sauteed that until fragrant about 3 minutes. Then to this I added a cup of little white beans(canned is fine. If you got time to soak beans overnight be my guest. I don't have that kind of time). Then to this I added a cup of frozen peas and cooked for a few more minutes until the peas were tender. I then combined the onion bean mixture to the cooked quinoa and seasoned with salt andr to taste. This dish is great as a side dish or even a main dish. Great hot or room temp and travels well. So great to bring on a picnic. Hope you enjoy!

Hello Hello Helloooo! its been a while since Ive blogged! Wow...feels good to be back. Ive been through a lot of changes in the past 6 months.. and when I go through changes everything stops. But I"m back and Ive got a really great recipe for all my faithful foodie followers. I love Bon Apetit magazine. I actually made my whole thanksgiving dinner straight from the magazine and it came out fantastic. So Ive been excited to try more recipes from them, especially ones that are figure friendly now that summer is coming (in about 6 months lol) This is the latest recipe. Appropriate for winter...and low in fat. its a chick pea soup. Ingredients 3 15-ounce cans chickpeas, rinsed 3 tablespoons olive oil 2 large onions, coarsely chopped2 4 garlic cloves, chopped 1 sprig thyme and a few sage leaves 1/2 cup dry white wine 4 cups vegetable broth Kosher salt 1 bunch broccoli, stems reserved for another use, cut into small florets Flat-leaf parsley for garnish if your feeling fancy Drain and rinse chickpeas Heat oil in a large heavy pot over medium heat. Add onions, garlic, sage,and thyme sprig; cook, stirring occasionally, until onions are soft, 10-15 minutes. Add chickpeas and wine. Bring to a rapid simmer; cook until wine is reduced by half, about 2 minutes. Add broth and bring to a boil. Reduce heat, cover, and simmer until chickpeas are very soft, 1 1/2-2 hours for dried chickpeas, or about 30 minutes for canned. Discard thyme sprig. Working in batches, puree chickpea mixture in a blender or with an immersion blender, adding water by 1/2-cupfuls if needed, until smooth. Season with salt. . Meanwhile, cook broccoli in a large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse under cold water. Reheat soup. Divide soup among bowls and garnish with broccoli and herbs. ** A little side note..very rarely do I endorse specific brands but Progresso makes a chicken stock that is flavored with rosemary thyme and basil that is out of this world. I used that instead of the veggie stock. Also, if your worried about the wine in case you don't drink, don't worry. When you reduce the wine it evaporates and leaves the flavor and not the alcohol. It winds up to be about the same content as a teaspoon of vanilla extract in a cake....and I don't drink and Im totally ok with it So I hope your inspired to try this. Its a winner! Read More http://www.bonappetit.com/recipes/2013/02/chickpea-soup#ixzz2KWjUQ0hf