Tuni here! I am so excited to share a couple of my beautiful winter inspired recipes with everyone. I know how intimidating cooking can be for some people so I made it a point to set you up for success! Whether you’re confident in your kitchen skills or a beginner, these all natural, made from scratch recipes are for you.
Winter is upon us, so lets get cooking!
Carrot Ginger Soup
This is one of my favorite go-to cold weather soup recipes – it’s quick, simple and oh so tasty! Impress everyone around you when you serve this dish.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
- 4-5 cups carrots (peeled and cut)
- 1 inch thumb of ginger root (skin peeled)
- 1 half sweet onion
- 2 cups of vegetable broth
- 1 tsp of cayenne (If you wanna get spicy)
- salt and black pepper to taste
- 4 cut green onions
1. In a large pot boil 2 quarts water.
2. Add carrots to boiling water and cook on high heat for 12 minutes.
3. Combine sweet onion with your carrots and continue to boil for 3 more minutes.
4. Strain the vegetable mixture and add to blender with your vegetable broth. Blend till smooth.
5. If you like things spicy this is when you’d add your cayenne.
6. If you want a thinner soup feel free to add more vegetable broth.
7. Pour into your favorite bowls and top each with a handful of chopped green onion for a delightful crunch. (I added a few leaves of sage for extra garnish)
7. Serve up your lovely fall appetizer to your guests.
Wild Rice and Mushroom Stuffed Acorn Squash
This is a super simple yet tasty and elegant dish . Without taking too much time anyone can feel like a real cook with this stuffed acorn squash.
Prep Time: 10 minutes
Cook Time: 35-40 minutes
Total Time: 45-50 minutes
- 2 acorn squash (halved and gutted long ways)
- 1 cup of wild rice or any rice medley
- 4 cups of roughly chopped mushrooms (pick your fav mushrooms – I find a mixture of a variety of mushrooms to be best)
- 2 Tbsp olive oil
- 2 sprigs of rosemary
- 1 tsp. minced garlic
- 1 hand full of pumpkin seeds
- salt and pepper to taste
1. Preheat oven to 375 degrees.
2. Rub 1 Tbsp olive oil on inside edges all over the outside of halved acorn squash. Add a sprinkle of minced rosemary leaves to the open acorn squash.
3.Place acorn squash on baking sheet open face up.
4. Cook for 30 minutes or until inside is soft and golden brown.
5. In a saucepan combine one cup rice and 2 cups water and cook rice on medium heat for 20 minutes (or as directed on you rice medley package)
6. In a pan, wok, or large skillet add your last Tbsp of olive oil, mushrooms and garlic. Saute for about 7 minutes on low/medium heat.
8. Combine your ingredients. Add cooked rice to the mushrooms. Take the rest of your rosemary leaves and throw them into the rice mushroom medley then fold all ingredients together.
10. Add salt and pepper to taste
11. Stuff your golden acorn squash with your medley, sprinkle pumpkin seeds on top and POOF, you’re ready to eat.
I hope you guys enjoyed the recipes and give them a go yourself. I’ll see you guys back here soon, once the ice melts and we defrost ourselves from winter for some spring inspired treats!