Blog

United.

It’s been forever since I’ve written.  And, I’ve missed you!  Traveling hubby + 16-month old + busy work sched + cookbook #2 in the works + fundraiser chairing + life = something’s gotta give…and, in this case, it’s blogging as of late.

That being said, here’s proof that my firm belief in making time for what’s important is something that I really do believe.  I’m sitting here, while my baby takes her (measly) 1.5 hour nap of the day, when I should be working, and instead I’m writing… because this message is one that I love and that I want to share~

In the wake of what’s been a victorious week for some and a catastrophic one for others, I’m feeling thankful that there is, at the very least, one thing that unites us all: the connectivity that is created by sharing a meal together.  I want to celebrate that!  We prepare them with love, share them with love and, most importantly, cherish the beautiful memories that are made while enjoying them together.  What could be more uniting than that?!

With Thanksgiving just a couple weeks away, let’s give ourselves a rest from the stress and the negativity and breathe in the beauty of what unites us.  Sharing one of my favorite Fall recipes below and I hope you’ll enjoy creating and sharing it with love.  Let’s take this opportunity to show the world how much something as simple as food has the power to bring us together…and, may our hearts be grateful for our bounty of blessings.

I can do things you cannot, you can do things I cannot; together we can do great things – Mother Teresa

 

Pumpkin Curry

2 tablespoons coconut oil

1 yellow onion, thinly sliced

3 celery ribs, chopped

2 medium carrots, chopped

1 pound Campari tomatoes, quartered

1 inceh piece fresh ginger, minced

3 garlic cloves, roughly chopped

1 tablespoon ground turmeric

2 tablespoons Thai red curry paste

2, 8oz cans pumpkin puree

2, 8oz cans coconut milk

2 cups chicken stock

1 pound protein (chicken thighs chopped into 1″ cubes or wild shrimp)

salt and freshly-cracked pepper

1 lime, cut into quarters

Fresh cilantro leaves and toasted pepitas for garnish

In a large soup pot, melt the coconut oil over medium-high heat.  Add the onions, celery, carrots and ginger and sauté until soft and starting to caramelize, about 10 minutes.  Add the garlic, turmeric and red curry paste and sauté for 2 more minutes, until ingredients are combined.  Add tomatoes and stir until juices are released. Add sweet potatoes and stir until beginning to brown, about 5 minutes.  Add coconut milk and chicken stock and bring to a boil, then reduce to simmer.  Allow the curry to simmer for 30 minutes.  Season shrimp with salt and pepper and add to curry.  Allow the shrimp to cook through, about 5 minutes.  Season soup with salt and pepper to taste and serve with a wedge of lime, a few pepitas and fresh cilantro leaves.

Delish served over jasmin rice with a squeeze lime juice, a little lime zest and salt.

Bon Appetit!

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