Not just one post, but trying to figure out the direction I want
my blog to take.
I follow a few blogs and really don't want to "copy" what they are doing. Even unintentionally.
I don't have a lot of exciting or interesting things to say. Not like my friend Jen! I'll always remember her Swoop post!
I tell you, the things that go on in her house!!
So I love being a mom and love all the new things Josh is learning. Maybe not so much that he learned to climb onto the kitchen chair and kept going on to the table.
But is reading that sort of stuff all that interesting?
I have my political views and sometimes I spout, but most times
I just sit back and absorb.
I love to cook. I love to feel productive in the kitchen. Although we've been eating healthier for the last few weeks, I still enjoy making things. Even if they don't taste as wonderful as a juicy hamburger off the grill or a slice of German Chocolate cake.
I've decided to at least dedicate 2 days a week to posting recipes that we've tried and loved or at least liked.
Bonus here is that if I need to look for a recipe, it will be right at my fingertips!
So today is one of my favorites!! And it's healthy too. I hope you enjoy it! I made it today, come on over and try some!
- cooking spray
- 1 tablespoon oil, olive
- 2 large leek(s), trimmed and chopped( I use 1 small onion chopped)
- 1/8 teaspoon cinnamon, ground ( I don't measure)
- 1/8 teaspoon nutmeg, ground ( this either )
- 1 1/2 pounds squash, butternut, peeled and cubed ( 2 small squash gave me 2# and I went with it)
- 2 large carrot(s), peeled and grated ( I hate to grate, but my slap chop works wonders!)
- 3 cup(s) broth, chicken, low-fat, low-sodium (may use vegetable broth)
- salt and black pepper, to taste
Spray a large stockpot with non-stick cooking spray. Add the oil and heat over medium-high heat. Add the leeks and sauté until translucent and soft, 6-7 minutes. Add the cinnamon and nutmeg, and cook an additional minute to release the flavor of the spices. Add the squash, carrots, and broth, and bring to a boil.
Reduce to a simmer and cook 20-25 minutes longer, until the vegetables are tender. Purée the soup with an immersion blender or in a food processor or blender. Season with salt and pepper and serve immediately. ( I LOVE my immersion blender!! )
IBS sufferers take note: This recipe is only suitable for constipation-predominant IBS.