Delicata squash and carrot soup

20131226-214356.jpg

I had these 2 delicata squash that I needed to use because they were getting old. I was home all day so I roasted them in the oven following the instructions on the sticker that was on it.

To roast the squash: cut lengthwise and put cut side down with a couple tablespoons of water in a baking dish. Cover and roast at 375 degrees for about 35 minutes.

Recipe for the soup follows:
2 delicata squash roasted and removed from skin with spoon
24 baby carrots boiled until very soft
2 cloves garlic peeled and boiled withe carrots
Half inch size of fresh ginger peeled and also boiled with the carrots
Everything went into the blender even the boiling water. Seasoned with salt and pepper to taste. Added some soy milk -about half a cup- to get things moving and voila!

Oh! I also put about a teaspoon of curry powder in the blender, too.

Asian inspired dinner – Turkey lettuce wraps

20130808-222944.jpg

It’s been a while since I’ve paid attention to this dear blog but that doesn’t mean I haven’t been cooking. We finally had our housewarming party and I made all the food right down to the sangria.

This brings me to today. I have had an itch to make some turkey lettuce wraps since I had this ground turkey in my fridge. I had never made them before so I did what most people my age do. I looked on Pinterest! I made my own recipe based on a few good ones I saw. The only thing I wish I had is ginger… I would definitely add some fresh ginger next time! See my recipe page for ingredients and how I did it.

Next post: Orange chicken