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Tuesday, May 22, 2012

Antipasto Salad

Antipasto Salad for Lunch!
Breakfast: Oatmeal with walnuts
½ cup plain oatmeal, cooked with fat free milk, in microwave
2 tbsp of plain walnuts
Plain cinnamon
5 oz. glass of OJ
Cup of coffee, black

Lunch:  Antipasto Salad
5 Green European salad mix:  red leaf, green leaf, romaine, butter leaf, radicchio
Vine Ripened Tomatoes, chopped
Cucumbers, sliced
Red onion, sliced
1 slice of Turkey Cold cuts
1 slice of Ham cold cuts
1 slice of Reduced Fat Provolone
Homemade Dijon vinaigrette:  Dijon mustard, 1 tbsp EVOO & red white vinegar
Water with a splash of lemonade
Cup of coffee, black

Snack:  ¼ cup lightly salted mixed nuts, water with a splash of lemonade

Snack:  ½ zucchini – sliced and sautéed in cast iron pan with EVOO & coarse kosher salt

Note:  I typically use coarse kosher salt for cooking because you can use less salt and still get that yummy salty flavor, due to the larger size of the crystals!

Dinner:  Butternut Squash Curry Soup (Recipe below!) w/ White Fish & Sautéed Zucchini
2 White Fish fillets (frozen whole Pollack fillets, breaded)
Zucchini slices, sauteed in cast iron pan with EVOO & kosher salt
Glass of White Wine

Dessert:   Piece of Lemon Coconut birthday cake (from the freezer!)  Yummy!

Amy's Butternut Squash Curry Soup Recipe

½ medium onion
1 tbsp EVOO
1 cloves of garlic, chopped
1 tbsp curry
Salt/ pepper to taste
1-2 cup of baby carrots
1 medium butternut squash, skinned
2 cups Low sodium chicken stock
1 cup of water, or more/ less water for desired consistency

Microwave Butternut Squash (piercing it in various places first) for several minutes – until is it soft enough to easily cut into pieces and remove the skin and seeds.  Meanwhile heat soup pot, add the EVOO and heat.  Then add the onion and sauté 5 minutes or so.  Throw in the chopped garlic and sauté a couple minutes (not letting the garlic burn or brown at all).  Then add the curry and salt/ pepper and cook for a couple more minutes.  Then add carrots and butternut squash; stirring and covering in spices for a couple minutes.  Then add the stock and water if more liquid is needed and heat to boil.  Put to simmer for 30 minutes, and cover.  Cook longer if needed, until all the veggies are super soft. Then using an immersion blender, blend the whole thing into a velvety creamy puree.* Serve plain or with scallions.

*The immersion blender is a magical tool which gives this soup with no butter, bread or milk or cream that ‘creamy’ texture that is so well, creamy!  If you don’t have one, you can ladle the soup into a food processor to puree it, but again there is something magical about the immersion blender which transforms the texture of the soup into fooling your mouth into thinking that you are enjoying a decadent creamy soup, even though you are basically just eating a bowl of veggies!

Tip:  This soup, like many dishes, is always better a day later, which makes it a great ‘make ahead’ meal for a speedy meal the next day!  The soup is also very filling, so it makes a great snack as well.   And it is also tasty served cold on warmer days.

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