Butternut Squash and Pear Soup

My handsome husband made this soup last night and it was so yummy, I had to share. He found the recipe in Napa Valley Life magazine; he cut the butter a touch, and I changed the garnish. This made 4 bowls, and a serving is filling, satisfying and really low in calories.

3 lbs. butternut squash, peeled, seeded, and chopped
1 yellow onion, chopped
3 Tbsp. butter
2 quarts chicken stock
1 ripe Bartlett pear, cored and chopped
2 tsp. maple syrup
S&P to taste
faux creme fraiche for garnish (optional, recipe is posted on this blog)

Saute onions over medium until translucent (med - med high heat). Add stock and bring it to a boil. Add the remaining ingredients and cook until all are tender (squash should fall off the fork when pierced). Puree in batches in a blender, then pour through a fine strainer or colander. Return to pot to heat through, then adjust SW&P to taste.
We used faux creme fraiche and chives for garnish, but the mag suggested thin strips of prosciutto or fresh cream with curry. I also think a small dollop of sour cream would work.

Faux Creme Fraiche

I fell in love with creme fraiche (but could totally be spelling it wrong!) working at Shannon's seafood restaurant as a hostess when I was a teenager. They served it with their chocolate pate, oh my, I can't even talk about it, that's how good it was.
Back to it, creme fraiche tastes great and is really versatile, but just not something I keep in the house. Ever. So, I fake it. Here's how.
Just use faux buttermilk (see a trend?) to thin out some plain low or non fat Greek yogurt. If you don't have that on hand (and you really should), any plain yogurt or sour cream will do the job. Greek yogurt really is the best though. Oh, and that is the end of the recipe. So easy, and it holds up in the fridge for a couple of days, too.

Homemade Hot Cocoa

This tastes better to me when done on the stove, frothy and yummy, but the microwave still delivers a warm, delicious cup of sweet comfort. I think it's way better than the packaged stuff, plus you get the benefits of the flavanoids by using actual cocoa powder.

2 Tbsp. sugar, or equivalent amount of other sweetener (we use Splenda)
3 tsp. unsweetened cocoa powder
pinch of salt
1 cup milk (we use 1%)
1/4 tsp. vanilla

Microwave: Mix dry ingredients in a large mug. Heat milk separately, 1-2 minutes until hot. Slowly stir in to dry ingredients, add vanilla.

Stove top: Heat all ingredients, except vanilla, over medium heat, whisking regularly. When heated through, stir in vanilla.

I'm Back!

So it has been forever and I have all the excuses, moving twice, kids, life, etc., but it's a new year, and time to get my ass in gear. Plus, full disclosure, after those two moves I still cannot find my big beloved recipe box! with all of my recipes! I needed one a few weeks ago, panicked, then remembered it was on the blog, yippee! So now even if no one but me ever reads this, I have my recipes securely on line, and you can be sure when I find that box I will be adding those too! To begin the year is a recipe for homemade hot cocoa, fabulous on these chilly nights.
A new class session started this morning, some did not want to wake up early on the holiday, but 3 die hards made it out in the dark and cold to get their workout in. I love this class, or I wouldn't be out in the dark and cold morning, that's for sure. They work hard, are always up for a challenge, and make me laugh each class. I love watching them progress, and seeing the difference those 2 hours a week have made in them. They simply rock. Classes are going year round, Mondays and Wednesdays at 6:30am, check out No Nonsense Fitness at naparec.com for more info.