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Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins

I’ve been tinkering with this recipe for awhile and this is my favorite version. I’m happy that it uses the entire can of pumpkin because I don’t love having can leftovers lingering in the fridge. I’m also pleased that I was able to cut back […]

Ancho Chili Chocolate Pecan Pie

Ancho Chili Chocolate Pecan Pie

This is our go-to pie.  No.  It isn’t sugar-free or dairy-free or wheat-free, but we still eat it guilt-free once a year and it is pretty much the only pie we crave.  The ancho chili brings out the flavor of the chocolate, kind of like […]

Brasas Street Tacos

Brasas Street Tacos

Sometimes you just need an easy, inexpensive place to go out.  For those times, and anytime you want delicious, authentic grilled Mexican food, there is Brasas.  You can’t go wrong with their tacos, which are only $2.04 each!  (Hard to find a meal this tasty for six bucks.)

Get them on corn tortillas and they are gluten-free!  If you’re off grains, dump the fixings on to a bed of greens (either get take-out or, once, I actually snuck a bowl of spinach in with me.)  Note: they have happy hour from 4-5pm on weekdays, when four kinds of tacos are half price.  If you time it right, you can get a screaming deal, making it the best take out dinner in town.

Put them over the top by loading up on roasted green chilies, caramelized onions, lime, turnips, and five fresh salsas at the bar!  There are plenty of tables to spread out and talk.  It is a fun, cheap date.

We highly recommend:

  • The street tacos – three is about right for an average adult, adjust up or down to your appetite.  All the meats (Carne Asada, Carnitas, Chorizo sausage, etc.) are super-delish, but Al Pastor (spiced pork with grilled pineapple, see picture above) is the fav.
  • The Mulita is also really good.  Kind of like a thick quesadilla, with lots of yummy meat and melted cheese.  It is a little bigger than two tacos.

One note: there are two locations.  One is where Hire’s used to be, tucked in the parking lot by Movies 8. The other is south of Center St downtown.  The biggest noticeable difference is downtown is outdoor seating and Uni Pkwy is mostly indoors.  We usually hit whichever one is closest.  They also have a food truck and cater parties.

Levain Bakery Oatmeal Raisin Scones

Levain Bakery Oatmeal Raisin Scones

It was Spencer’s birthday last week, and I made these scones for his birthday breakfast. We first had them in NYC when we stopped by Levain Bakery on our way out to see the unicorn tapestries. Such a delicious breakfast. Of course we bought some […]

Lemon Caper Chicken

Lemon Caper Chicken

My whole family loves this dish.  They ask for it all year long, but now that we have so many people (which means pounding a lot of chicken) I make it most often as a birthday request. This last time we made it I invited […]

Flourless Chocolate Torte

Flourless Chocolate Torte

Mmmm…

Thank you King Arthur Flour for this recipe without any…flour!  ( I actually do like their flour, but the Double Dutch Cocoa Powder is what really does it for me.)

 

Homemade Ricotta Cheese

Homemade Ricotta Cheese

There is a pizza I love at Pizzeria 712 which involves house-made ricotta and mushrooms. I like it even more with a slice of their hot pink pizza to go along with it. Sadly, I can’t be popping over to 712 every time I need […]

Quick ‘n Easy Mac ‘n Cheesey

Quick ‘n Easy Mac ‘n Cheesey

This from-scratch mac ‘n cheese is great when I don’t know what to make the kiddies for lunch.  I almost always have the ingredients on hand and some of my older offspring can even make this crowd-pleaser by themselves!

Lemon Caper Tartar Sauce

Lemon Caper Tartar Sauce

Kitchen Shears

After being married a short time, I realized how incomplete my pre-married life had been.  No.  Not because Spencer was half of me that was ‘missing’…because I discovered decent kitchen shears!  Spencer came with a nice pair from Cutco and my life hasn’t been the […]


Seasonal

Butternut Bisque

Butternut Bisque

My family and I really love Butternut Bisque made with full-fat coconut milk. When squash is in season, I make it every other week or so. It’s nourishing and bright and fairly easy to make. If I’m out of full-fat coconut milk, I will use the light version, but it isn’t as delicious. I love the way my high-power blender makes it 100% smooth and creamy…Ok, I’ll stop gushing now and tell you what I do. It comes together in a snap, but read the directions all the way through before you start to avoid pitfalls (like giant splatters of squash soup all over your range. 😉

Butternut Bisque

  • Servings: 6-8
  • Difficulty: easy
  • Print

Rich, creamy and a little bit sweet. Perfect for a fall afternoon or anytime, really!

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Ingredients

  • 1 medium to large butternut squash (you can substitute another orange fleshed winter squash if you would like)
  • 1 onion – washed but unpeeled
  • 1 can full-fat coconut milk (11-14 grams of fat per can)
  • chicken broth (I use Better Than Bullion + water; you can buy it at Costco)
  • salt
  • olive oil

Directions

Preheat your oven to 425 degrees

Wash the squash and then cut it in 1/2 with a large knife, scoop out the seeds with a spoon and discard. Rub all sides of the squash with olive oil and put it cut side down on a rimmed baking sheet (I like to line mine with a silicone baking mat). Rub both halves of the washed but unpeeled onion with olive oil and put it along side the squash. Place all this in the oven for 40-50 minutes until the squash is quite tender when you stab it with a knife. Take it out of the oven and let it cool until you can handle it. Sometimes I roast it ahead of time, let it cool and refrigerate until I’m ready to make the soup.

Scoop the flesh out of the squash with a large spoon. Take the outer peel off the onion and discard. Take about 1/2 the flesh and put it in your blender with 1/2 the onion and the can of coconut milk. I use a spatula to get every last bit of coconut cream from the can. Do not over-fill your blender. Blend until very smooth. Pour the mixture into a heavy pot-DO NOT HEAT THE POT YET. Take the other half of the squash (or however much you can fit in the blender), the other 1/2 of the onion, and enough chicken broth to make your bisque the consistency you are going for. Start with about a cup. Remember, you can add more broth later, but you can’t take it out. Blend until very smooth and pour the mixture into the pot. Do another batch with just squash and broth if you need to. Heat the soup on medium heat while stirring (this is because it had a tendency to erupt into volcano like bubbles that get everywhere). Check the consistency of the bisque and add more chicken broth if needed. Taste for salt. It’s done as soon as it’s warm enough to eat.